Nadie's Touch of Pasta
547 High Mountain Road,North Haledon, NJ
Every time I review a non-burger meal, I have to hear about it from my diehard burger fans, so this time, I'm apologizing in advance (but not really) – I'm straying from our beloved topic with good reason. Nadie's Touch of Pasta is a force to be reckoned with, so PASS THE WORD.
Originally on Hamburg Turnpike in Wayne, Nadie’s long awaited reopening in North Haledon occurred (I believe) around October 2012, and let me tell you, you will not find tastier, fresher, Italian food anywhere in the tri-state area. At a little over four miles from my home, I'll be racking up the miles to Nadie's in no time.
First 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, ground salami, pepperoni, and provolone with a balsamic dressing... amazing!
Next up, crispy gnocchi with sautéed mushrooms, peas, hot pepper flakes, butter, truffle oil, and Parmesan cheese.
This special appetizer is a dish that not only solidifies my observations, but also thrusts Chef Nadie's abilities into the upper stratosphere of textures and flavors. All components of this dish were peerless; just inspect the ingredients above. The only word that can accurately describe this dish is "decadent".
Next, the Iron Cast Chicken.
The flavors Nadie has combined here complement each other so well, it's hard for me to describe just how delicious this dish really is. The chicken filets are seared in a cast-iron skillet with Nadie's secret spices, and topped with bruschetta and spinach. This dish is very unique with spices not easily identified, and chicken filets which, although thin, are never dry but always moist and full of flavor with just a hint of some unidentifiable exotic middle-eastern spice.
Each of Nadie's courses are made with equal parts quality and freshness every time. I finish my appetizer only to be drooling with anticipation of my entree.
Lastly, Chicken Elizabeth –
Sautéed chicken breast with spinach, prosciutto, and mozzarella cheese in a white wine sauce. Almost standard Italian restaurant fare, right? Oh nay-nay my friends. Nadie has once again married ordinary flavors and ingredients in ways a restaurant patron only dreams of.
I have to say, Nadie's is one of those restaurants that maxes out my novice descriptive writing skills. It's just difficult to put into words exactly how delicious some of their dishes are. I keep comparing Nadie's innovative flavors with that of Scalini Fedeli's in Chatham, NJ, only Nadie's doesn't have an arrogant wait staff. But Nadie's food is every bit as good, if not better.
Nadie's is "it", and at affordable prices. Now if I can only convince Nadie to make a soft-yolk ravioli in a truffle, cream, butter, garlic sauce...
P.S. Don’t forget to BYOB.