Nadie's Touch of Pasta, North Haledon, NJ

"CRAPPY PHOTO ALERT"
(Sorry about the photos, it was too dark and my focus was on "eating" the food).


Where: Nadie's Touch of Pasta, North Haledon, NJ
What: Polenta "Special" Appetizer - Nadie's Salad - Ravioli Michael Angelo - Chicken Elizabeth
Comment:  Every time I review a non-burger meal, I have to hear sh*t about it from my die-hard burger fans, so this time, I'm apologizing in advance - but I'm straying from our beloved topic with good reason; not only is Nadie's Touch of Pasta back, they are a force to be reckoned with so PASS THE WORD. Originally on Hamburg Tpk in Wayne, Nadies long awaited reopening occurred in North Haledon (I believe around October, 2012). You will not find tastier, fresher, Italian food anywhere in the tri-state area including NYC.  At a little over 4 miles from my home, I'll be earning frequent flyer miles to Nadie's in no time. First up, the polenta - 1/2 to 3/4 inch slices of homemade polenta pan seared to obtain a perfect crispy shell which is then stacked on a plate and doused with a creamy Gorgonzola cheese sauce and topped with pan fried mushrooms and a drizzle of truffle oil. WHOA... unbelievable. I could have asked for one more order of this stuff and gone home a happy camper but noooooo, I had to gorge myself as usual. Next up, Nadie's Salad - I'm not one to go crazy over salad, but this one is loaded with meat... yes, salted, cured meats and cheeses. It's the Chef’s choice of mixed lettuce topped with cucumbers, onions, tomatoes and ground salami, pepperoni and provolone with a balsamic dressing.... Amazing!  Next up, Ravioli Michael Angelo - Just a small sample of this dish told me I had to share it on the Internet... the flavors Nadie has brought together here blend so well it's hard for me to describe just how delicious this dish really is. Fresh ravioli cooked to perfection (not too soft, not too hard) with prosciutto, mushrooms and truffle oil in what I would call, a light brown (almost creamy) sauce. This dish was, without question, one of the best things I've ever eaten. Again, I promise better photos are coming, I just could not wait to get this info out. BTW, ever order your dinner at a restaurant and the appetizer is so damn good you keep thinking there is no way the entree' will be able to own up to the same standard? - And sure enough, the entree' pales in comparison to the quality and freshness of that awesome appetizer? Well, I am happy to say, that is NEVER the case at Nadie's. Nadie's food courses are made with equal and consistent quality and freshness every time. I finish my appy only to be drooling with anticipation of my entree'.  Next up, Chicken Elizabeth - sauteed chicken breast with spinach, prosciutto and mozzarella cheese in wine sauce. Sounds simple right? Almost standard Italian restaurant fare right? Oh nay, nay, my friends. Nadie has once again married ingredients and flavors in ways I do not know to produce yet another mouth-watering dish. Unfortunately, Nadie's is one of those places that max's out my descriptive writing skills, it's just very hard to put into words exactly how delicious this food is.  I keep comparing Nadie's innovative flavors with that of Scalini Fedeli's in Chatham, NJ only Nadie's doesn't have arrogant assh*les for a wait staff.  But the food, IMHO, is every bit as good, if not, better. Trust me when I tell you, Nadie's is IT - and at very affordable prices.  Nadie's Touch of Pasta gets a 10+/10 on my rating scale.  Don't forget to BYOB.  
http://nadies2.com/
PS:  Nadie, can I suggest a single, large, soft-yolk ravioli in a garlic, butter, cream, truffle sauce as an appetizer? Just a thought....

Polenta "Special" Appy

Nadie's Salad

Ravioli Michael Angelo

Ravioli Michael Angelo

Ravioli Michael Angelo

Ravioli Michael Angelo

Chicken Elizabeth

Nadie & Liz

Menu posted on May 09, 2013 - prices subject to change.

Jack Rabbit's Burgers Wings and Things, Saybrook, CT.

**GUEST REVIEW**

**Crappy Photo Alert**

Where: Jack Rabbits Burgers Wings and Things, Saybrook, CT.

What: The Rocky Burger

Build: Peppers, onions, Genoa salami, pepperoni, Basil and fresh mozzarella

Comments by: BCBR reader and burger enthusiast, Mark Taisey:
Jack Rabbits Burgers Wings and Things in Old Saybrook Ct. may have the best burgers in the world but, having eaten there, I still do not know.  As burger guy Bill tells me, always go for the plain cheese burger the first time, but, I was sucked into the moment and had the "Rocky" Burger. A beautiful burger with peppers, onions, Genoa salami, pepperoni and super fresh mozzarella.  An Italian masterpiece that was full of flavor with a kick of spice like a good pizza but, as Bill tells me "that's not even a burger!".

Well, I will just have to go back again to try the plain cheese burger.  Keep focused and ignore the "UP" Burger which is topped with apple wood smoked bacon and an over easy egg!

Thanks for the input Mark, I'm sure BCBR readers will find it helpful... And remember, we can all learn something from Mark's burger trip - Whenever trying a burger joint for the first time, keep-it-simple! Which means, no crazy toppings! 

Mark gives it an overall 8/10 on the BCBR rating scale.....
(Good review Mark, lousy burger choice)

The Preview Bar, Bally's Resort, Atlantic City, NJ

**CRAPPY PHOTO ALERT**

Where: The Preview Bar, Bally's Resort, Atlantic City, NJ

What: The Standard Burger

Build: 10 ounce Kobe Beef Burger, American cheese, lettuce, shaved red onion, hot house tomatoes.

Comment: My apologies for the poor photo quality, I left my camera in the hotel room and had to use my wife's iphone.  
When we first walked up to this bar for a dinner pregame drink, we never expected such a great burger from this place.  We stumbled onto it's menu full of Kobe beef burgers after a suggestion from the bar maid downstairs in the Jim Beam Wild West Bar.  Thank you Barbara!  (Jim Beam and burgers, somebody pinch me).  The burger was a 10/10 on all points. It was cooked a perfect medium/rare with a thick layer of cheese which melted like American cheese but had the sharpness of a mild Cheddar - awesome. The lettuce was fresh as was the onion (although not completely shaved) and the photo of the roll speaks for itself. That rich Kobe flavor was in every bite which made me savor the moment. I know it's a great burger when I find myself eating slower and slower with each bite....  

Kirker's Inn, Hawthorne, NJ

Where: Kirker's Inn, Hawthorne, NJ

What: The Vienna Burger  &  The Turkey Red Reuben plus some other goodies...

Build: The Vienna Burger:  1/2lb. Burger on Toasted Pretzel Brioche Roll topped with Swiss cheese and Crispy Bacon served with warm Potato Salad

Turkey Red Reuben: Black peppered Smoked Turkey piled on grilled Rye with Red Cabbage, Russian Dressing and melted Swiss cheese.

Comment: I've been dying for good German food ever since the Triangle Hofbraü closed.

The Triangle Hofbraü in Pequannock, NJ closed in November of 2007

The Hofbraü was my go-to place for all foods German. In fact, I found Kirker's one night out of sheer desperation and Wiener Schnitzel deprivation. Kirker's is a family owned bar/restaurant that is as welcoming as it is quaint. Seriously, this place is comfort food central, and at the risk of sounding corny, I love eating here while it's snowing outside. You can order anything from authentic German food to a bar pizza and you'll be satisfied with just about everything. The short list of foods below offers a sample of goodies, but I am partial to the Vienna Burger.... my son did not enjoy the burger as much as I did, but I could not find a thing wrong with it. Fresh made 1/2lb. burger with ample amounts of cheese and bacon and that roll.... holy sh*t, that pretzel roll was not only fresh, it was the perfect compliment to the  rest of the flavors. I'm giving this beauty a 10/10. Next time I'll be trying either the Kirker Burger or the Old English Burger...  check em' out here:      http://www.kirkers.com/menus.html

The Turkey Red Reuben was another incredible sandwich which you need to taste to appreciate because any description I write would not cover the delicious original flavor pairings Kirkers has managed with this sandwich. A case of simple ingredients paired in a way you've never tried. Delicious.10/10 

I cannot comment on the chicken sandwich because I did not try it, however my daughter-in-law did say that it was very tasty even though the meat was a bit dry. 

While eating the potato dumpling smothered in Sauerbraten gravy I heard angels singing... yeah, it's that good. 10/10.

And finally, the onion rings......excuse me, the HAND-BREADED with HOME-MADE BATTER onion rings that tasted like a perfect merger of beer batter and funnel cake batter. I didn't know whether to salt them or sprinkle powdered sugar on them. Did I mention they are made-to-order?  Awesome -absolutely Awesome - the very best onion rings I have ever tasted.  10/10.

The Vienna Burger..... 

These two photos are the only decent shots I took of this beauty because my son "housed" the burger before I could get anymore.

That's warm potato salad on the side. 

The Turkey Red Reuben...

Herb Chicken Sandwich

Marinated in E.V.O.O and herbs then grilled and topped with bacon and swiss on a toasted roll. 

  

Potato Dumpling with Sauerbraten gravy.

 Dumplings come and dumplings go - this thing was awesome...

Beer battered onion rings

Made To Order, Beer Battered and fried to a golden brown, these babies tasted like a cross between beer batter and funnel cake... they were amazing and were worth the trip by themselves.

This was a Schnitzel, which one, I cannot remember, but it was such a good comfort food, I was wishing it was snowing outside...

Puzo's Pizzeria & Restorante, Fairfield, NJ

Where: Puzo's Pizzeria & Restorante, Fairfield, NJ

What: The Great Grandma Pie

Build: Tomato sauce, Fresh Mozzarella (along with low moisture Mozz), spices, Peppadew Peppers.

Comment: No, you do not have to travel to New York City to get a really great pizza.
I'm going to start by defining what a Peppadew pepper is because it represents the "magic" ingredient in the Great Grandma Pie.

 Here is the WiKi definition...

History

This type of piquante pepper was first discovered in early 1993^[1] and introduced to market later that same decade. The name is derived from "Pepper" and "dew".

Although the pepper is sometimes described as a cross between a pepper and a tomato, this description is not botanically accurate, and refers only to the resemblance in color and size between Peppadew and cherry tomatoes.

Applications have been made by the various owners of the brand to secure international breeders right by application to the UPOV.^[2][3]

In 2000 the South African mushroom producer, Denny Mushrooms, acquired the Peppadew brand and business.^[4][5] Denny has in turn since been acquired by AVI.^[6]

[edit]Processing

The fruit is processed for removal of the seeds and reduction of the heat of the pepper to more pleasant levels. It is then pickled and bottled.

[edit]Flavour

The flavour of the Peppadew fruit is sweet, with mild heat of around 1,177 on the Scoville scale.^[1

With that said, these peppers have to be tasted to be appreciated. They are a perfect blend of acidity and sweetness with a hint of heat, and the balance Puzo's capture's in this pie is absolute perfection. This is without a doubt my new favorite Pizza. Not much more to say about this, the pie is cooked perfectly, crisp homemade crust, fresh tomato's and a fantastic blend of cheeses. Check out my photos of Puzo's homemade goodness and tell me you're not hungry for one...  This is a solid 10/10. Thank you Great Grandma. 

Steaks Unlimited, Seaside Heights, NJ

Where: Seaside Heights, NJ

What: Cheese Steak Sandwich & the Cheeseburger

Build: CHEESE STEAK: Steak, white American cheese, grilled onions, bell peppers & mushrooms, "Apizza" bread.
CHEESEBURGER: 1/2lb patty, white American cheese, raw onion, Kaiser roll.

Comment: The cheese steak is served on a unique bread known as "Apizza" bread or sometimes more commonly as "pizza bread". It is round and fairly flat and anywhere from 10 to 12 inches across with a hole in the middle. And unlike traditional Italian breads, it is soft. I personally haven't had a cheese steak on this type of bread in a long, long time. I was very glad I stopped at Steaks Unlimited. It's a great tasting sandwich and the simplicity of its ingredients are truly its strength. The steak is cooked on the flat grill (but not over-cooked) and the toppings are served piping hot and stuffed into the 1/2 loaf of Apizza bread. I quartered mine to share with a friend because I just had to try their cheeseburger also. Scroll down to the cheese steak photos and be sure to click to enlarge them (you'll almost taste them). The photos below the cheese steak are of the burger. The meat was fresh (never frozen) and it was very tasty with a good old-fashioned burger flavor although there were two downers for me;  1)the burgers doneness and 2)the burger-to-bun ratio. My burger came well-done, which is a shame given the nice fresh meat they started with. I'm speaking for all the grease freaks out there when I say, that's a huge no-no. As for the burger-to-bun ratio, it was so far off the charts it was in the upper stratosphere - just check out the photos below. Again, good burger, crazy huge roll. (IMHO), I'd rather have a standard hamburger bun or better yet, a potato bun with the meat hanging off around the edges than have too much bread. There's something to be said about properly emphasizing the size of your meat - I'm just sayin'. Overall, I have to give this cheese steak a 10/10 because I just don't have any complaints about it. My burger rating was largely based on meat flavor so I put it on the high side of "good" with an 8/10. (check my rating chart at the bottom of this page). If they'd cut down on the bun's real estate and serve a med/rare temperature burger they'd be on their way to a 10/10 in my book.  Last but not least, a review of Steaks Unlimited would not be complete without a tasting of their signature "cheese balls". We were on our way out chatting with the staff and they were nice enough to make us some samples. They consist of Cheddar cheese encrusted in a delicious coating. (I prefer my cheese more creamy than chewy, but hey, that's me). Try them for yourself and see - there's a reason they sell tons of them. 
I'm giving a shout-out to Chris and Elaine for their warm hospitality. Molte grazie. 
I hope to be back soon!

Yo! Chris and Elaine!

I told you! Roll too big and meat too done, but still tasty none the less. 

(I scooped the bread out of the top of the roll after taking this pic)

Cheese Balls!