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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...

Thursday, May 9, 2013

Nadie's Touch of Pasta, North Haledon, NJ

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

547 High Mountain RoadNorth Haledon, NJ 07508ph:

Polenta "Special" Appetizer - 
Nadie's Salad - 
Ravioli Michael Angelo - 
Chicken Elizabeth

 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.
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.

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