By Sally Deering

Since June 2002, The Merchant bar and restaurant on Grove Street has been the unofficial watering hole for city workers who come in to relax after a hard day at City Hall. In fact, itâ€s not unusual to see the mayor sit down in the back with members of his staff. Just last week, Jersey Cityâ€s newly-elected Mayor Steve Fulop celebrated his election at The Merchant.

Owners Dave Oâ€Brien and his sister Anne-Marie share the responsibilities of running the neighborhood pub which features a beautiful bar and two large, red-bricked rooms for dining. They serve an American menu with regional twists, says Oâ€Brien who also is Executive Chef. The brother and sister team hail originally from Ireland and although the menu is considered American, thereâ€s a nod here and there to their Irish roots.

The Merchant offers Lunch & Dinner, Brunch and Late Night Menus with Appetizers, Salads, Sandwiches, Pastas and Entrees to choose from. Thereâ€s a House Specialty, too, The Gourmet Short Rib Burger with Horseradish, Chive, Cheddar, Bourbon-Bacon, Heirloom Tomato, Iceberg Lettuce and Beer-Fried Onions on a Brioche Bun and served with Hand-Cut Fries. ($15)

Other outstanding dishes include the Fried Calamari appetizer ($10); the Cobb Salad ($11); Mac & Cheese ($10/$14); and the Char Grilled Angus Skirt Steak ($18).

On a busy Friday, Dave Oâ€Brien took time out of his busy schedule to share with Riverview Observerâ€s readers his “Ten Ingredients” for The Merchantâ€s success.

Letâ€s meet Chef Dave Oâ€Brien!

RVO: Dave, how would you describe The Merchantâ€s menu?

DO:  Itâ€s an American menu with regional twists. We just brought on a new burger — a short rib chuck blend on a brioche bun that comes with bacon, horseradish, chive, cheese, beer-fried onions, Iceberg lettuce and Heirloom tomatoes, and served with hand-cut fries. We started it six weeks ago and itâ€s a huge hit. Itâ€s like a gourmet burger.

RVO:  How did you come up with the Gourmet Burger?

DO: Weâ€ve had the same burger on the menu for 8-10 years. I visited Upstate New York and had an incredible burger there. A lot of our customers are regulars and I try the food on them before I put it on the menu. I see what they like and donâ€t like.

RVO:  You and your sister Anne-Marie owned The Embankment restaurant in Jersey City. Why did you sell?

DO: We had it for four and a half years. It was getting tiring and we wanted to concentrate on The Merchant and do what weâ€ve done best the past 11 years.

 RVO:  How did you become a restaurateur?

DOJ: Iâ€ve done hospitality since I worked at my uncleâ€s hotel the Hilltop in Cork, Ireland. It was a full hotel – 50 rooms — and I worked in the kitchen a couple of summers. Since then, Iâ€ve always worked in bars and hotels. My passion now is definitely the kitchen and the food.

 RVO:  Did you train professionally to be a chef?

DO:  Iâ€m self-taught.

RVO:  Are there any Irish dishes on The Merchantâ€s menu?

DO:  We donâ€t really advertise ourselves as an Irish place, but we do have an Irish Breakfast which is common in Ireland. It has Irish bacon, Irish sausage, Irish beans, (baked beans in a tomato sauce), and fried mushrooms. We serve it with bread soaked in bacon fat and then fried. It tastes absolutely delicious. Itâ€s on our brunch menu under the section, “Hung-Over”. You have that and youâ€re ready for more beer.

RVO: What is The Merchantâ€s signature dish?

DO: The old signature dish was the Skirt Steak, which is still on the menu, and served with sautéed mushrooms and onions and fries.  Iâ€m trying to make the Gourmet Short Rib Burger our new signature dish.

RVO:  Anything else new at The Merchant?

DO: We update our specials every day for our regulars and weâ€ve upgraded the furniture and TV, but the best thing about The Merchant is our consistency. We have staff members who have worked here since we opened. Itâ€s like going to “CHEERS”; everybody knows your name.

RVO: The Merchant is across from Jersey City Hall; have you served any mayors?

DO: Weâ€ve served four Jersey City mayors during our 11 years here: Mayors Glenn Cunningham, Harvey Smith, Jerramiah Healy and Steve Fulop. \We stay on the sidelines and try to please everybody. The Merchant is a neutral zone politically. We congratulate whoever wins and console whoever loses.

RVO: You have a lot of space at The Merchant do you host parties, too?

DO: In Ireland and England, pubs are like a meeting place. Everything is run from the pub. I have a soccer team from here: the Jersey City FC (football club); itâ€s an over-30s league. Everybody comes here and hangs out. This is our meeting place and then we go and play soccer.

We have writers clubs, reading groups, softball teams. We even have a knitting club. Where are you going to get a soccer club and a knitting club meeting in the same place?

If you go:

The Merchant Bar & Restaurant

279 Grove St

Jersey City
(201) 200-0202

www.themerchantnj.com

Lunch: Mon-Fri, 11:30 am -4:00pm
Dinner: Mon-Sat, 4 -11:00 pm; Sun:  4-10 pm
Brunch: Sat, Sun: 11 am -4 pm
Late Night Menu: Fri, Sat:  11 pm -1 am

The post TEN INGREDIENTS : At The Merchant Restaurant in Jersey City, Owner and Chef Dave O’Brien Puts the Pub Back in Jersey City first appeared on River View Observer.

 When you step inside RAZZA, Pizza Artigianale on Grove Street in Jersey City (right across from City Hall) you are immediately transported from the city street to a totally different atmosphere. Industrial and mysterious, like something out of a futuristic movie, the restaurant and the food are both unique and original. The walls are unpainted and reminiscent of the days when the space was part of the old Majestic Theatre, an old movie theater. There are unvarnished wood tables, metal stools and a large blackboard that features the dayâ€s menu.

 RAZZA is the dream restaurant of owners Dan Richer and Fred Shandler who also own Arturoâ€s in Maplewood. They named their Jersey City eatery RAZZA, which in Italian means “pure breed” because it signifies the two entrepreneurâ€s philosophy.  Richer, who is Head Chef, explains it this way:  “RAZZA is basically a celebration of the uniqueness and individuality that applies to everything that we do. Our veggies and meats are specific breeds. Youâ€ll never see cross-bred products at our restaurant. We are definitely unique and we like being unique.”

 For example, Richer explains that the lettuces used in RAZZAâ€s salads are specifically grown for the restaurant. They are particular heirloom varieties of lettuces instead of the typical Iceberg or Romaine that everybody uses, he says. Richer and Shandler work with farms in New Jersey, Pennsylvania and New York, that grow the restaurantâ€s vegetables and supply its meats and Razzaâ€s bread, butter and cheeses are made on site with the purest of ingredients. 

 “From a chefâ€s perspective, our ingredients will determine the final product and itâ€s my goal to create the finest product,” Richer, who earned a 2011 James Beard Award as Rising Star Chef of the Year, says. “Food is highly perishable, so why am I going to get something from California? Itâ€s either old by the time I get it or they have to preserve it by some means like chemicals or picking it when itâ€s not ripe. If we purchase from a large farm in California it doesnâ€t help our local food eco-system at all.”

 The proof is on the plate and RAZZAâ€s one-page menu offers Small Plates, Salads and Pizzas. For the Small Plates, thereâ€s homemade Bread and Butter, a naturally leavened bread and cultured butter from grass-fed Lancaster Valley cowâ€s cream; Olive Oil Tasting, which is three varieties of extra virgin olive oil served with naturally leavened bread; Ricotta Crostini, naturally leavened bread with cowâ€s milk ricotta cheese; Ceci, Chickpeas with California extra virgin olive oil and parmigiano reggiano; and Polpette al Forno, fire-roasted meatballs. ($4-$8)

 Salads include Funghi Misti, mixed Shibumi Farms mushrooms, urban greens, roasted shallot vinaigrette parmigiano; Kale Caesar, Tuscan kale with Caesar dressing, sourdough croutons and parmiagiano reggiano; and Beet Salad, fire-roasted beets, pistachios and goat cheese. ($10-$12)

 RAZZAâ€s Pizzas are served several ways including the Margherita, tomato sauce, handmade fresh mozzarella, basil, Maine coast sea salt and California extra virgin olive oil; the Blanco, fresh mozzarella, ricotta and basil; the Panna, tomato sauce, fresh mozzarella, grass-fed Lancaster Valley cowâ€s cream and arugula; the Mai Pie, fresh mozzarella, maitake and cremini mushrooms and parmigiano reggiano; and the Santo, tomato sauce, mozzarella, sausage, shaved onion, roasted chili oil, ($15). The pizza dough is made with “oo” flour milled from American wheat.

 “We use flour from a Vermont-based company that mills only American wheat,” states RAZZAâ€s Blog on its website www.razzanj.com. “They have cultivated trusting relationships with their wheat farmers to ensure the best flour possible.  In fact, the wheat is milled right here in Clifton, NJ. Our flour is the highest quality wheat produced with the least environmental impact possible.”

 Both Richer and Shandler believe every decision they make for their restaurant must adhere to the highest standards. The two friends and business partners met and clicked immediately when Richer took ownership of Arturoâ€s restaurant in Maplewood six years ago and Shandler came on board as co-owner.

  “We worked there for six years straight to develop the system, “Shandler says. “We knew we wanted our next restaurant to be in a city. We found this space and fell in love with it. Dan is the chef and I run the dining room and we each run the business. Thatâ€s how we operate. We make sure we train our staff properly and that they meet our expectations which are very high.”

 A welcome addition, RAZZA brings a new and different style of eatery to Grove Street. The neighborhood is a bustling area filled with restaurants and retail shops and RAZZA is just a couple blocks from the Grove Street PATH station.

 “We want to be part of the development of the neighborhood and contribute to the growth of the community,” Richer says.

 Shandler adds: “More restaurants are doing the right thing which adds credibility to the neighborhood and to Jersey City.”

 If you go:

RAZZA

275 Grove Street Jersey City (201) 356-9348

www.razzanj.com

Dinner: Mon, Wed, Thurs, Sun: 5:30 pm – 10 pm

Fri & Sat: 5:30 pm-10:30 pm

Lunch:  Saturdays & Sundays only, 12 pm-2:30 pm

Closed Tuesdays

 

The post Brava RAZZA Owners Dan Richer and Fred Shandler Take Pizza to New Heights in Jersey City first appeared on River View Observer.

Dining Italiano with Frankie and Dino on the Juke!

By Sally Deering

 The Barge Inn is a warm and cozy Italian restaurant on the corner of 3^rd and Monmouth Streets in Jersey City that offers lovers of Italian cuisine authentic family recipes in an atmosphere that makes you feel like you were invited to dinner at a friend’s home. And that’s just the way Linda and Peter “Bitzy” Paldino and Linda’s brother Richie Marto, who oversees The Barge Inn’s bar around the corner, want you to feel.

 Linda and Bitzy have been married 31 years and not only are they partners in life, they’re partners in business. They have a son Richard who is  a Detective on the East Orange Police Force for 6 years. Bitzy and Linda  have worked side-by-side for many years and  they even created one of the house specials named for him: Pork Chops Bitzy served with potatoes, onions, sweet and hot peppers ($22). The menu and a blackboard of daily specials offer variations of seafood, meat and poultry dishes that are cooked to order and made with fresh ingredients delivered that day.

 “Running the business has made us closer,” Linda says. “We’re partners every day and the reason it works is because we cut each other slack. We work hard. We’re here six days a week day and night.”

 With the aromas of fresh garlic and other seasonings wafting from Chef Peter Michielini’s kitchen, The Barge Inn’s small dining room beckons patrons to take their coats off and relax.  And as soon as you do, one of the waitresses – Eileen Gallo and Maureen Doyle – arrive at your table and take your drink order with a smile. It gets better from there. Not only is the service friendly and efficient, the atmosphere is warm and fun with Sinatra and Dino singing tunes from the corner Jukebox.

 “This is the ‘Cheers’ of Jersey City,” Eileen says as she serves a customer the house salad dressed in a light vinaigrette made with pecorino cheese, fresh garlic and Sea Salt. “Everybody knows everybody’s name.”

For appetizers, there are Fried Clams on the Half Shell (12 for $15; 6 for $8) Mussels Marinara (sweet or hot for $15) Shrimp Cocktail, Clams Oregonato, Shrimp Scampi and Sauteed Long Hot Peppers ($5-$15.) The Fried Calamari ($15) was absolutely delicious, moist and tender, in a light, crunchy breading. It came with a side of homemade tomato sauce seasoned just right for dipping. The Broccoli Rabe appetizer ($8) had just the right hint of garlic and olive oil and tasted like it was just pulled from the garden.

Seafood entrees feature Basa Oreganato, Shrimp Oregonato Fra Diavalo, Shrimp Marinara, Fried Shrimp ($20-$22) and Fresh Lobster Tails (market price.) If you try anything at The Barge Inn, make it the Fried Shrimp. They come topped with tomato sauce (the family’s “gravy” recipe) and mozzarella cheese and they were sensational.  The shrimp were not upstaged by the light breading and the texture of the shrimp burst with flavor with every bite.

Pasta lovers can choose from the Stuffed Rigatoni with Vodka Sauce; Homemade Cheese Ravioli with Vodka Sauce, Penne with Vodka Sauce and Linguini with Red or White Clam Sauce ($13-$18).  The Homemade Cheese Ravioli were big and the cheese filling quite tasty.

Along with Pork Chops Bitzy, meat dishes include Chicken ala Barge with prosciutto, mozzarella, pimentos and mushrooms; Chicken Milanase, Chicken Savoy, Veal ala Barge, Veal Scallopini (red or white) and NY Strip Steak ($18-$24).  

There are Sides to choose from like Sausage or Meatballs ($4) and daily blackboard specials like Grilled Scallops ($20) Eggplant Rollitini with Pasta ($17) and Prime Rib ($19). Many of The Barge Inn’s recipes are those of Linda’s mother Maria Marto, like the “Sunday Sauce” which is the tomato sauce that’s made with  meatballs, sausage and pork. After the meats are cooked and removed, the sauce continues to blend the flavors of the meat which heightens its flavor. The cheesecake ($5) is Bitzy’s mother Lucille Fierro’s recipe and served on the dessert menu with Cannolli ($5) and Tartufo ($5).

The Barge Inn offers special nights, like Prime Rib night and their All You Can East Pasta night where for $7.95 you get a glass of wine, salad, appetizer and pasta served in the Sunday Sauce.

 “We’ve been doing that special a long time, but I don’t want to change it because the customers love it,” Linda says.

 Two regulars, Gina and Michael Lindsay of Jersey City say the first time they dined at The Barge Inn they felt like they were walking into someone’s home and they bring friends and relatives from out of town to show off how great the food is. Gina says, “They serve the best Veal Parmigiana I’ve ever had.”

 “It’s our neighborhood restaurant and our favorite place to be,” Michael adds.

 The Barge Inn has come a long way since John Marto opened the family business in 1961.

“When my father started the business, it was strictly seafood,” Linda says. “That’s why they called it The Barge.”

 One thing Linda, Peter and Rich have carried on from back in the day is their passion for serving delicious Italian food and their appreciation for their customers.

 “We have a good time here,” Linda says. “We love our customers.”

 The Barge Inn

324 3^rd Street

Jersey City, NJ

201-420-3268

The post The Barge Inn offers Fine Italian Cuisine in a Cozy Downtown Jersey City Neighborhood Bistro first appeared on River View Observer.