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No Bull Burger Purist - Born and raised in NJ, the heart of the tri-state area and home to the oldest (and best) burger joints in the country. I don't need all the frilly toppings, happy servers or trendy decor, just a good burger...

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Monday, February 3, 2014

Nadie's Touch of Pasta, North Haledon, NJ

Where: Nadie's Touch of Pasta, North Haledon, NJ

What: Crispy Gnocchi appetizer
Build: Gnocchi, sautéed mushrooms, peas, hot pepper flakes, butter, truffle oil. 

What: Cheese Ravioli Michael Angelo
Build: Ravioli with prosciutto, mushrooms and truffle oil.

Comment:  My original thoughts on posting Nadie's (non-burger) review said it best: "Every time I review a non-burger meal, I have to hear sh*t about it from my die-hard burger fans,” but this time, I'm not making any apologies…I'm straying from our beloved topic with good reason. Nadie's cooking, though often nonconforming (and infuriating Italian traditionalist chefs), is as undeniably delicious as it is imaginative, and as good if not better than many high-end restaurants in NYC. Having grown up in a home rich with homemade Italian cooking, and with a wife, two daughters and future son-in-law, all chefs, I can assure you that statement is accurate. 

The special (and not often seen) appetizer, Crispy Gnocchi, is a dish that not only solidifies my observation, but also thrusts Chef Nadie's abilities to the upper stratosphere. The flavors, seasonings and textures of this dish are peerless; just inspect the ingredients above. One can only describe this dish with an adjective so luxuriously self-indulgent it is usually reserved for rich desserts: decadent. Yes, decadent. 

Next up, the salad (yes, the burger guy is about to write about a salad, get over it).
Never have I been to a restaurant where I was excited with anticipation of the salad course. Nadie's salad is a mix of several types of lettuce topped with cucumbers, onion, tomato, ground salami, pepperoni and provolone cheese with a balsamic dressing (it's so good, I was making salad sandwiches with my bread). 

Next up, my Cheese Ravioli Michael Angelo. Perfectly sized pillows of fresh pasta are stuffed with fresh ricotta cheese (with traces of freshly chopped parsley), cooked to perfection. The dish is covered with creamy garlic truffle sauce, sautéed mushrooms and pieces of pan-fried prosciutto. A sprinkle of Parmesan Reggiano to top it off, and I was catapulted to the pearly gates. 

It's very difficult to leave Nadie's without a doggy bag, as the servings are a step beyond ample. There were seven ravioli on this dish, of which I was only able to finish five, because the eggplant-garlic puree served on sliced Italian bread along with the appetizer and salad had taken more room in my stomach than anticipated. This ravioli dish is another among Nadie's offerings that I would put up against the best New York has to offer. 
Bravo, Chef Nadie!






CRISPY GNOCCHI









CHEESE RAVIOLI MICHAEL ANGELO





CHEF NADIE AND WIFE, LIZ





WE CLOSED THE PLACE








  















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