By Sally Deering

A short walk from Exchange Place on the Jersey City Waterfront, City Diner (formerly the Flamingo) offers tasty dishes in a hip décor, key ingredients for success according to its owners Nicholas, “Lefty” and Mike Giakoumatos. The three brothers from Queens, New York, bought the old Flamingo and in three months turned it into a trendy corner bistro. With its contemporary décor, free Wi-Fi and a bar that looks right out of a James Bond film – the only thing ‘diner-esque†about City Diner is its hours — open 24/7 – and that it serves breakfast all day.

City Diner has its regulars who come from every walk of life, Lefty Giakoumatos says. Nine-to-fivers who work in downtown Jersey City, families, local residents and folks heading to a game in Manhattan and looking for a pre-game dinner keep things hopping and the booths filled. Even at 3 am, the place can be hopping with customers. Mike says just the other night a group of teenagers having a pajama party and clad in their PJs came in for milk shakes.

City Dinerâ€s menu offers traditional diner dishes but with a flair like Firecracker Meatloaf and the Jersey Boys Burger. Several Breakfast Wraps are named after local towns, too, which brings a little neighborhood flavor to downtown Jersey Cityâ€s Wall Street vibe.

The menu features Morning Favorites, All Day Breakfast, Appetizers, Salads, Premium Sandwiches, Burgers, Dinner Entrees, Desserts, a Kids†Menu, and Drinks & Shakes. If you try the Morning Breakfast, you can choose from Eggs Benedict, Jersey Benedict (Taylor Ham), Florentine Eggs Benedict, Corned Beef Hash & Eggs, Huevos Rancheros, Chicken & Waffle, Steak and Eggs, and Loxed & Loaded. ($8.50-$16.95)

The All Day Breakfast includes Specialty Omelettes like the Harvest Market, Little Italy (tomato & Portobello mushroom), Athenian (spinach and feta), Denver, California, Carnegie (pastrami or corned beef & Swiss) and the Super Nova Omelette (smoked lox, onions and capers). ($7.95-$11.95) You can also try the City Omelette where you choose whatever ingredients you like; and Energy Omelettes like the Veggie Power, Powerhouse (turkey, spinach, avocado and Swiss); the Life Omelette (asparagus, grape tomato, broccoli, mushroom and mozzarella), and the Chicken Protein Omelette. ($8.95-$11.95)

Other breakfast items are the Breakfast Wraps & Sandwiches like the Croque Madam Croissant (ham, poached egg and hollandaise sauce served on a toasted croissant), Nutella Berry Croissant
(chocolate-hazelnut spread, cream cheese and sliced strawberries served on a toasted croissant), Ranchito Breakfast Burrito (scrambled eggs, Monterey jack cheddar, sour cream, black beans and pico de gallo) 5-Alarm Wrap (scrambled eggs, pico de gallo, smoky hot sauce, jalapeño and pepperjack cheese), the Jersey City Wrap (scrambled eggs, Taylor ham and American cheese), the Bayonne Wrap (scrambled eggs with bacon, avocado and spinach), and the Hoboken Wrap (scrambled egg whites and grilled chicken). ($5.95-$8.95)

Premium Sandwiches include the Blackened Chicken & Avocado Wrap, Mikeyâ€s Reuben, Firecracker Meatloaf, Southern BBQ Pulled Pork, California Cobb Wrap, Philly Cheesesteak, Classic BLT, Blackened Salmon & Avocado BLT, Turkey Avocado BLT, Grecian Gyro, and the Cranberry Walnut Chicken Salad Wrap. ($8.50-$14.95)

Dinner entrees include Calamari & Shrimp, Beer Battered Fish & Chips, Pan Seared Salmon, Fried Chicken Basket, Jumbo Fried Shrimp Basket, Lobster Ravioli, Grown Up Mac N†Cheese (cavatappi, sharp cheddar and blue cheese), Cowboy Steak (16 oz. bone-in ribeye), Charbroiled Porterhouse Pork Chop, and Chicken Milanese. ($14.95-$29.95)

“Nikos comes up with the ideas for the dishes,” Mike says, crediting his oldest brother with the menu. “He loves to put twists on traditional dishes, like our meatballs. These are not your grandmaâ€s meatballs. We make beef and pork meatballs stuffed with mac & cheese and wrapped in bacon.”

City Diner makes the best wings in Jersey City because they make them from scratch and with fresh, high-quality ingredients, Nicholas says. And the burgers are amazing, too, Mike adds, like the Jersey Boys Burger served with Taylor Ham, egg and cheese. Itâ€s a local favorite. City Diner regular Alex Ballas visiting from Philadelphia says the burgers are terrific and so is the French Onion Soup and Firecracker Meatloaf.

Another unique aspect of City Diner is that it offers two Happy Hours daily, one in the afternoon from 4-7 pm; the other late night at 11 pm. The bar menu features Craft, imported and domestic beers, and sexy cocktails, of course.

“Weâ€re dedicated to providing great customer service and quality food in a positive, home-spun atmosphere,” Nicholas says. “We wanted wanted to give Jersey City what it needed: a great 24-hour diner.”

If you go:
City Diner
31 Montgomery St, JC
(201) 721-5331
www.citydiner.com
Open 24/7

The post City Diner in Jersey City Never Sleeps first appeared on River View Observer.

Ten Ingredients

By Sally Deering

VB3 on Washington Boulevard in downtown Jersey City features theVB3 Pizzeria where office workers and neighborhood residents dash in for a slice or a pie; and the VB3 dining room and lounge with the sexiest bar in Jersey City. Itâ€s an eye-catching island of dark wood with a surface of “orange liquid lava” and bar stools with bright-orange backs and faux leopard print seats.  No detail in this beautiful restaurant has been overlooked by Owner and Executive Chef Michael Colletti, General Managers Giuseppi “Little Joe” Russo and Giuseppi “Big Joe” Russo; and business partners Gary Leff and Ricky Leff. This team put heart and soul into the place and it shows.

Chef Colletti, 29, attended the Culinary Education Center in Asbury Park and after graduation worked at the prestigious Le Cirque and then Chef de Cuisine at Mai House. After five years in New York, Chef Colletti joined his friend and celebrity chef Spike Mendelsohn at the Sunnyside Group and helped him open Good Stuff Eatery in Washington D.C. In 2010, Colletti and Mendelsohn appeared in “Iron Chef” competing in “Battle Proscuitto” against world famous chef Michael Symon. Chef Colletti also cooked for President Barack Obama and his staff at The White House.

Letâ€s meet Chef Colletti!

RVO:  Chef Colletti, can you tell our readers a little about your background?

CC:  My family is from Sicily. My father moved here at 14 and I was raised in Elizabeth. My grandfather would be in the garden all day and my grandmother would cook in the kitchen. There would be 20 of us in the kitchen – weâ€re a big Italian family.

RVO:  How was VB3 realized?

CC: The Monaco building was getting built and my cousins were looking to open a third restaurant that served more than pizzas and sandwiches. We opened VB3 in May 2012.

RVO:  How would you describe your signature cooking style?

CC:  Modern seasoned Italian cooking from the farm to the table – Italian food with a modern twist.

RVO:  What is the most popular VB3 dish?

CC: Our Baby Back Ribs are really popular. Itâ€s a two-day process. We bake them, braise them, rub them with seasonings and roast them. Then we glaze them with a homemade BBQ sauce and grill them. Itâ€s fall-off-the-bone delicious. And we serve them with pickled cabbage, and grilled peaches.

RVO:  How do you come up with the dishes you create?

CC:  Itâ€s a constant process. Something might pop up in my head. It could be new produce that comes into the market. And I have great chefs in the kitchen. Weâ€ll discuss the seasonâ€s offerings and work on dishes. Sometimes the best dishes come from messing around. Here, itâ€s okay to ‘play with your food.â€

RVO:  How do you run your kitchen?

CC: The most important thing about the kitchen is that is has to be clean. And I give my chefs freedom in the kitchen. My crew has been with me a while and they are all seasoned professionals. I like them to be themselves. Itâ€s a better work environment. You canâ€t run a kitchen like a corporation. I want my chefs to let their personality show in their food.

RVO:  Can you share an easy recipe for our busy readers?

CC: Pasta with lentils is a quick go-to dish. Cut up onion and garlic and sauté them in olive oil. Add 1-1/2 cups of lentils and cover with 3 cups of chicken broth and cook the lentils for about 45 minutes. Boil some pasta, small noodles like Ditalini, strain and add the lentils. Serve it with some grated cheese and some olive oil. Itâ€s simple and delicious.

RVO:  Do you have a food philosophy?

CC: Yes – simple, local and fresh. I like the ingredients to speak for themselves.

 RVO:  What chef inspired you the most?

CC: Chef Brian Walter at Aqua was a great influence. He was maybe 26 at the time I worked for him and he was doing some really cool, fun stuff. And at Le Cirque, owner and restaurateur Sirio Maccioni taught me how to run a restaurant at that caliber. He was the owner and general manager and he knew everybody who came to his restaurant and treated everybody with respect. Some chefs hide in the kitchen. I go out and talk to my customers. I want to connect with the people who eat my food. 

RVO:  Did your family influence your decision to become a chef?

CC:  The biggest influences on me were my grandmother, my grandfather and my father. They taught me the appreciation and love for food. There was food and family and that brought happiness to everybody. And now, Iâ€m doing that here.

If you go:

VB3 Restaurant, Pizzeria and Bar

The Monaco Building

475 Washington Blvd.

Jersey City

(201) 4823

www.vb3restaurant.com

The post RESTAURANT VIEWS- EXECUTIVE CHEF MICHAEL COLETTI- VB3 RESTAURANT, JERSEY CITY first appeared on River View Observer.

Beyond the glass facade of Porto Leggero, the bright newcomer to the waterfront-dining scene in Jersey City, there are two restaurants.

One has the undercurrent of an electric charge that moves through the restaurant when the power lunch crowd fills the place with finance types on weekdays. The other is the relaxed hum of families and friends enjoying an evening out in the neighborhood.

For both groups, though, the recipe is the same: A magnificent, open setting, a stellar kitchen and service that is highly efficient but never intrusive.

Filling a two-story side of an office building walled with glass, the modern interior is softened with an archway, exposed brick, upholstered banquettes and dining chairs. Tables are dressed in requisite white linen and appointed with fine tableware. On warm days, a few tables dot the sidewalk out front.

The view through the wall of windows is of the Harborside office complex across the street. If you look to the left, you will be entertained while you move through your courses by the sight of the earnest folks at the New York Sports Club working off their calories on the treadmills that line the windows. Occasionally, the Hudson Bergen Light Rail makes a stop outside. Diners of a certain age will surely need to be reminded that this is Jersey City.

Waterfront restaurants with settings and atmosphere are plentiful along the burgeoning Gold Coast of the Hudson. Porto Leggero is rare in backing up with an equally fine kitchen. The owners include Michael Cetrulo, whose Scalini Fedeli in Chatham has been selected the best Italian restaurant in New Jersey by a New Jersey Magazine poll. Chef de Cuisine Angelo Stella has more than 10 years experience in restaurants owned by Cetrulo in New Jersey. While dining at Porto Leggero you may select from a wine list, which compliments the fine cuisine, you dine upon. Mark Marandola also of Scalini Fedeli is the wine director of Porto Leggero, his expertise in wine selection will surely enhance your dining experience. Mr. Eliot, who has tremendous experience in the restaurant business, prides himself on his expertise in the treatment of patrons and exemplary floor service. While dining at Porto Leggero you dine on the highest quality Italian cuisine, and receive the four star service you deserve.

The dinner menu infuses traditional dishes while introducing signature dishes, enticing diners with a wide range of choices among the primi (appetizers), farinacei (pasta) and piatti di mezzo (main courses). The luncheon menu has similar choices with smaller portions and lower prices. To start, one might consider a Portobello Milanese ($12), the mushroom breaded with parmigiana in a veal jus, Cozze Fra Diavolo ($12), steamed mussels in white wine, garlic and fresh tomatoes, or a mixed salad ($10) among the choices.

There are ten pasta dishes to choose from, and all will be served in a smaller portion should you select one as an appetizer. They include such fare as Rigatoni con Rapa e Saliccia ($17), rigatoni dressed in olive oil and garlic with Italian sausage, broccoli rabe and sundried tomatoes. Youâ€ll also find some creative endeavors such as Agnolotti di Zucca, ravioli filled with butternut squash topped with brown butter and sage sauce, and Papardelle con Vodka ($17), wide ribbons of pasta in a light tomato and basil sauce with minced prociutto and whole snow peas.

Next, Chef Stella lures the diner with a choice of main courses that include pork, lamb, veal, beef and the freshest of fish. You may consider the Bistecca Giambotta (($34), filet mignon in a sherry wine sauce with cherry peppers, mushrooms and potatoes; the Branzino Livornese ($23), striped bass in a sauce of olives, capers and onions with a hint of anchovy; or the simpler Salmone Mostarda, roasted salmon in a champagne mustard sauce, served with a row of asparagus and roasted cherry tomatoes.

All of these choices, of course, are readily complemented by a glass or bottle of wine and Porto Leggero presents a serious wine list that is worthy of the company it keeps. Favorites here include American reds, Italian whites, and Italian Tuscans, in a wide range of prices, but the more popular selections are around $45.

It may be wise to take a few minutes to finish your wine and relax after the main course, because it would truly be an injustice to your palate if you left Porto Leggero without sampling a home made dessert. On a typical evening, you may find the Italian cheesecake with fresh strawberries soaked in balsamic vinegar among the choices, or a tiramisu, seamlessly blending flavors of whipped cream and chocolate in a dreamy cloud. Desserts are $7.

Then espresso, or cappuccino to top off a perfect meal in a perfect setting. In those last moments of the meal, itâ€s more than likely that youâ€ll be thinking about your return visit to Porto Leggero, truly a fine port to tie up for a memorable evening.

Hours: Lunch: Monday to Friday, 11:45-2:45. Dinner: Monday to Thursday, 5 p.m. to 9:30 p.m., Friday to 10 p.m., and Saturday to 10:30 p.m.

Porto Leggero is located at Harborside Financial Plaza V, Hudson Terrace. Parking is free with validation. For reservations and directions call 201-434-3200.

The post Porto Leggero Restaurant in Jersey City first appeared on River View Observer.