The Olde Bar
Philadelphia
By William Bradford
Anyone walking through America’s most historic square mile will experience a feeling of rich history and tradition. Much like Philadelphia’s food scene, Old City celebrates both tradition and innovation and Olde Bar has taken legendary Bookbinders legacy to new, exciting heights.
In 1865, Samuel Bookbinder opened his doors to delight locals, dockworkers and tourists alike. The nearby Delaware River served as a Shad hot spot in Bookbinder’s backyard while also offering close access to all the goods brought to the harbor. Along with the Delaware River, Philadelphia’s close proximity to other mid Atlantic fishing grounds such as the Chesapeake Bay gave Bookbinder’s an advantage to have the freshest seafood in their kitchen.
Samuel Bookbinder’s family stayed involved with the establishment alongside him. Every day around noon, his wife, Sarah, rang the restaurants bell letting farmers, merchants and everyone in Philadelphia’s busy district know lunch was served. A glorious and unforgettable seafood tradition it was. The culture was passed down to Samuel’s children before being acquired by John Taxin in the 1940’s and eventually his daughter and grandson. During this time, the restaurant experienced years of decadence and popularity. It had been frequented by Frank Sinatra, Babe Ruth and Teddy Roosevelt to name a few.
In 2009, Bookbinder’s closed its doors, however, a giant comeback was just a few years away. In January of 2015, Chef Jose Garces reopened the establishment as part of his Philly famous Garces Group under a new name. The restaurant garnered immediate positive reviews and city-wide favoritism. With some modernizations made to the décor, Olde Bar’s environment is similar to what many remember about Bookbinder’s and still has pieces of history along the walls. The menu also plays homage to Bookbinder’s with one of the best raw Oyster & Clam bar, Snapper Soup, Crabcakes and Fish & Chips. Dishes such as Cape Cod Mussels with Chorizo, Tomato Confit and Almond Broth display a traditional style dish with an updated Garces twist.
Chef Rich Freedman, Chef de Cuisine, is partly responsible for the creative flavors that delight everyone at Olde Bar. Chef Freedman recently joined the team this past April and is part of the excitement and vibe. “I love all the passion everyone has here. I also love all the new Oysters and unique and exclusive fresh seafood Samuels has available, “ he says. Chef Freedman, a graduate of the Art Institute of Philadelphia and training program at Culinary Institute of America, comes from a background in meats as his great grandfather was a butcher in Italy. Chef’s great grandfather ended up opening a butchery in Florida that Freedman began working at age 10. Since then, he has worked at Opa in Philadelphia and for the Philadelphia Eagles & Phillies before aligning with the Garces Group.
Chef Freedman plays a role in the classic yet modern feel and menu Olde Bar embraces. For example, he speaks about a Philadelphia classic dish…Fried Oysters and Chicken Salad. For that extra flavor and flash in the chicken salad, Chef makes it with lightly smoked chicken breast and adds pickled grapes as well. He’s also always conjuring up new items to place on the menu, the next addition could be a seafood terrine. For the drinkers out there, Olde Bar has one of the most creative and extensive drink programs around. Signature drinks such as “Ophelia Winthorpe” and “Spanish Conspiracy” are testaments to the genius that is the Olde Bar drink menu.
Sitting in the nostalgic yet originative environment at Olde Bar you may imagine all of the faces the building has seen in 100 plus years of business. Dockworkers grabbing a lunch, politicians making deals, stars of stage and screen kicking back over a Sidecar Cocktail and Oysters on the half shell. Today, thanks to the Garces Group and Chef Rich Freedman, the tradition is alive and booming with an adventurous new flare.
For more information visit: theoldebar.com
Ford’s Fish Shack
Ashburn and South Riding Virginia
By: Joe Ciminera
Ford’s Fish Shack, has been walking a tightrope since 2010 when he opened his first location in suburban Virginia.
“When we first opened, we were compared to Red Lobster,” said Stafford. “We wanted to be a step up, but not the Morton’s of seafood either.”
Striking the proper balance between chain restaurant and upscale dining was not an easy task for Ford’s Fish Shack, a New England-style seafood house with locations in Ashburn and South Riding, VA. Stafford attributes their ability to do so by creating a menu that features unique fish options along with traditional plates, served by a knowledgeable and friendly staff in an upbeat environment.
“We wanted to keep it casual and friendly, while serving quality dishes,” said Stafford.
The menu at Ford’s is a blend of everything that customers love about seafood. Staples such as Fish ‘n’ Chips, which have recently been hailed as a Top 40 dish by The Washington Post, and decadent Crab Cakes served with a remoulade sauce are perennial hits. Even the handheld options offered at Ford’s are among the best in the country. Their Lobster Roll has become legendary, and the blackened Fish Tacos are a customer favorite.
“Customers want to see value, and Samuels Seafood does a great job at sourcing center-of-the-plate fish at a value,” said Stafford.
Some of those options include Pecan Crusted Trout, Atlantic Salmon and blackened Scallops. The fish of the day is often a unique item that customers just have to try. Past favorites include Corvina and Tripletail.
Ford’s is a welcoming environment for customers who want to sit at the bar, which is the centerpiece of both restaurants, and have a bowl of Mussels or Oysters while they enjoy a beer. In fact, Stafford estimates Ford’s going through over 800 thousand pounds of Oysters last year.
“Fresh fish, simply prepared,” is how Stafford best describes his cooking style.
Stafford, a native of West Virginia, attended culinary school in Louisville, Kentucky, and made his way to Virginia as the head chef of a brew-pub. It was when he took a position with a local Bonefish Grill franchise that he began considering a seafood restaurant of his own.
Started alongside his wife, Stafford admits that they probably should have been more scared when they opened the restaurant, but he knew that serving quality food and conducting business the right way would pay off.
“Without having any partners, if you make a mistake, there’s no one else to blame,” said Stafford. “We made some mistakes in the beginning, and we corrected them and continue to do so.”
Stafford joked that his restaurants aren’t called “Stafford’s Fish Shack” because when they first started out they couldn’t afford the extra letters on the sign, but through their dedication, experience and ability to prepare incredible seafood creations, the Ford’s brand continues to grow.
“We cultivate our brand on a daily basis, and we protect it because it’s so important to us,” said Stafford.
The Ford’s brand is known throughout Virginia for their outstanding seafood served in a fun environment, the perfect middle-ground between casual and upscale. As long as Tony Stafford is walking that tight rope, Ford’s Fish Shack will maintain its perfect balance.
For more information visit: www.fordsfishshack.com
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Out of the Fire
By: Joe Ciminera
When Jeff Fryer decided to leave his job in a blown glass shop to move into the restaurant business, where he would stand in front of a piping hot stove all day, his wife remarked “you just can’t get out of the fire, can you?”
Luckily for residents of Western Pennsylvania, Fryer came out of one fire and entered another. In fact he named his restaurant Out of the Fire.
Located in Donegal, Pennsylvania, just east of Pittsburgh, Out of the Fire has established itself as the go-to destination for fresh seafood, bold dining concepts and breathtaking mountain views in Western Pennsylvania. What started as Fryer selling Smoked Salmon and Pork has evolved into a menu featuring New-American cuisine.
“Not a lot of ingredients, but a big flavor,” says Head Chef Bob Hawk explaining his cooking style.
Chef Hawk prides himself in building layers in every dish he prepares, and this makes for some incredible and unique flavors brought out from commonplace ingredients. A prime example of this is the much adored Pan-Seared Mahi Mahi with a Sweet Potato & Granny Smith Apple Puré and a fresh Brie & Grapefruit Salad with White Balsamic Vinaigrette Grapefruit Coulis. Another favorite dish is the Pan-Roasted Salmon adorned with Sage and Tarragon Jasmine Rice with Roasted Fall Vegetables, and a Mesquite Roasted Tomato Beurre Blanc.
“Salmon is one of my favorite seafood to work with because it has great versatility,” said Hawk.
While Salmon can indeed be prepared in numerous ways, the item that put Out of the Fire on the map is their award-winning house-smoked Salmon. The Salmon is cured with Fryers original rub recipe and is then hot smoked to perfection. The Smoked Salmon platter is a very popular appetizer served with Spicy Chipotle Honey & Chili Roasted Pineapple & Cranberry Relish.
It is not always easy to find fresh seafood in Western Pennsylvania, but Out of the Fire is at an advantage, having Samuels as a supplier, they have product delivered six days a week to meet their customers demand for seafood.
“We took Scallops off the menu once and had an uproar,” quipped Hawk.
Don’t worry, the Scallops are back on the menu, seared and served with a Tri- Colored Carrot and Bacon Risotto along with a Granny Smith Apple, Red Onion, Candied Pecan and Arugula Salad with Bacon Vinaigrette. Other seafood standouts on the menu are Mussels, served with a garlic and white wine sauce, or cider, sage, bacon sauce, and classic Crab Cakes served with a candied jalapeno hollandaise.
“We keep it simple,” said Hawk. “Our customers like simple, good food.”
For customers looking for a smaller bite, fresh Mahi Mahi Tacos, and the Salmon Cake sandwich served on a pretzel bun are big hits. Everything is prepared fresh and all meats are cured and smoked in house.
Out of the Fire is not just about food though. The relaxed yet refined ambiance of the dining room, boasting large bay windows with scenic mountain views make it a destination not just for locals, but for those on weekend getaways from nearby Pittsburgh. The dining room is flanked by an open kitchen design with counter seating, giving lucky diners the opportunity to see the magic going on in the kitchen.
“I’ve worked in an open kitchen before, and it’s a fine line between temper control and cooking,” joked Hawk. “What I love about it, though, is being able to interact with customers.”
Out of the Fire takes a customer first approach in everything they do. The welcoming environment and perfectly paced meals allow customers to take in the charm of the restaurant and enjoy the view while they dine on expertly prepared food.
“We don’t want you to come in for an hour and leave,” said Hawk. “Good food takes time, it may take longer, but it’s so worth it.” For more information visit outofthefirecafe.com.
Blue Bell Inn
Blue Bell, PA
By: Joe Ciminera
It may sound like hyperbole to say the Blue Bell Inn has been in business so long George Washington was one of their first guests, but it’s not.
Opening in 1743, the Blue Bell Inn has been situated in Blue Bell, PA for 272 years. In fact, the town of Blue Bell, once known as Pigeontown, changed its name to Blue Bell based upon the success of the restaurant. The restaurant was sold in 2013 to Bruce Goodman, Kevin Clib and Scott Dougherty, who gave the space, an 18th century farmhouse, a much needed facelift. Chef Pete Sherba, a colleague of Clib’s, came along to helm the kitchen at the historic restaurant.
“When we started, we wanted to keep things simple and not surprise any long time customers,” said Sherba, a native of New Jersey. “Now that we’ve been open for a few years, we’re able to experiment more with ingredients.”
Sherba and the trio of owners wanted to put an emphasis on seafood at the Blue Bell Inn considering their other restaurant, Bridget’s, is a steakhouse.
The Sweet Potato Lobster Bisque, Maryland Crabcake, Calamari and Ahi Tuna on the appetizer menu is enough to head to the Blue Bell Inn alone, and the Chipotle Shrimp served with black bean salsa is an unmatched appetizer, but it is their seafood entrees that keep guests coming back.
Sherba says that Branzino, served with a cauliflower puree, and Chilean Sea Bass, plated over butternut squash risotto are the two most frequently ordered dishes on his menu, and for good reason, but the Grilled Atlantic Salmon with a side of caramelized Brussel sprouts, and the cornmeal-crusted Scallops are also dishes that beg to be ordered. For Seafood lovers looking for something different, Blue Bell Inn offers an amazing Lobster Roll filled with fresh Maine Lobster, and a loaded Seafood Pasta with Jumbo Lump Crabmeat and succulent Shrimp.
One of the major additions to the Blue Bell Inn was a raw bar that features fresh east and west coast Oysters, Alaska King Crab, Colossal Crab Cocktail, Cherrystone Clams and Maine Lobster Tail. The brand new outdoor patio filled with cozy fire pits and a large bar pouring premium cocktails is a welcoming feature to the young, sophisticated crowd the Blue Bell Inn hopes to keep in the suburbs. One of the best features of the newly renovated restaurant is their space to host live music. Featuring local musicians, Blue Bell Inn offers customers a chance to enjoy a show with their meal or cocktails.
“With the renovation we bridged the gap, and elevated the cuisine at the same time,” said Sherba.
His menu can be described as contemporary American cuisine, but Sherba simplifies that. “It’s fresh ingredients done right,” he says.
“We wanted to pay homage to the classic cuisine that was previously served at the restaurant,” said Sherba. “It’s truly a destination restaurant.”
For those who want to dine in the same space George Washington once slept, the Blue Bell Inn is a destination indeed. The renovation kept the crux of the space, and brought it into the future. Original 18th century masonry is the focal point of the dining room, and antique glass and old-fashioned bottles reclaimed during construction were repurposed into beautiful art installations featured throughout the restaurant. While a jacket is no longer required in the dining room as once was customary, guests still feel a sense of old timey elegance when they dine at the Blue Bell Inn.
Standing for 272 years is an accomplishment in unto itself, but Sherba and the rest of the Blue Bell Inn aren’t satisfied.
“I think we’re getting better as time goes on.”
Please visit Blue Bell Inn at www.bluebellinn.com.
Nunzio Ristorante Rustico
Collingswood, NJ
By: Joe Ciminera
Italy, near the Adriatic Sea, Chef Nunzio Patruno became accustomed to eating nothing but fresh produce and seafood.
If you ask the well regarded Chef what his favorite seafood to prepare is, he will answer you in the simplest way possible. “Any fresh fish,” Patruno said deliberately. “Freshness speaks for itself, freshness is the key.”
The chef and owner of the critically acclaimed Nunzio Ristorante Rustico in Collingswood, New Jersey for 11 years, Patruno developed a deep and meaningful appreciation for fresh food that would carry him across Italy, through France, and into America at a young age.
“As a kid, my friends and I used to go to the Sea and gather Mussels and Clams,” said a reminiscing Patruno. “I’d bring a lemon and loaf of bread and that would be lunch.”
With a bevy of unique and traditional seafood dishes on his menu today, you can see that Patruno’s enthusiasm for seafood has never wavered. Zuppetta dell’ Adriatico, an ode to his childhood, features Mussels, Clams, Calamari, Shrimp and Scallops served with garlic bread. His Linguine Pescatore is an ever popular dish with Mussels, Shrimp and Scallops tossed in tender pasta with spicy tomato sauce. A customer favorite is Grilled herb crusted Salmon served with tomato and basil.
Seafood has always been a part of Patruno’s culinary and personal life. He first began cooking as a young man when his mother tasked him with preparing meals for his siblings. Beginning with tomato sauce and pasta, he soon realized he was hungry for more. After attending a culinary vocational school when he was 16, Patruno began working in kitchens throughout Italy.
“I had jobs all around Italy, many of them on the water,” said Patruno. “When I moved to France, I worked on the water.”
It was in France when Patruno first floated the idea of opening his own restaurant. He was 26 years old, and wanted to open a small bistro and mentioned it to two Italian waiters he worked with. Instead of France, they suggested heading to America.
“I quit my job, I sold my car, I closed my bank account, I even broke up with my girlfriend, and I moved to America,” said Patruno. “It was tough in the beginning.”
Along with his partners, Patruno opened six successful restaurants in Philadelphia and its surrounding suburbs. After 20 years in Philadelphia, he went on his own and opened Nunzio Ristorante Rustico. He has received rave reviews ever since.
When he went out on his own, Patruno knew from the very beginning there was something he needed to do. Every Christmas Eve night, he would host a traditional Feast of the Seven Fishes dinner. One of the most popular events of the year, guests make reservations in October to get a seat for the Seven Fishes.
“I just try to be traditional with it,” said Patruno. “Bacalao is mandatory, Squid, Eel, pasta with Shrimp, Clams and Mussels, Smelts of course, they’re also mandatory.”
While keeping the meal true to his roots, it is the spirit of the Seven Fishes, and his restaurant in general, that Patruno finds the most rewarding.
“When you sit down to eat with friends, food just tastes better.”
For more information please visit Nunzios at www.nunzios.net.
The Prime Rib
Philadelphia, PA
Featuring Prime Seafood
By: Joe Ciminera
There was a time when restaurants were simple. They were places to loosen your tie, settle into a high-back leather chair, enjoy a scotch and savor a dry-aged steak paired with a succulent Lobster tail.
That time was the 1940’s, and Buzz and Nick BeLer found themselves yearning for the elegance found in the supper clubs of New York’s Central Park South. As an ode to those forgotten gems, the BeLer Brothers opened their first Prime Rib restaurant in Baltimore, Maryland in 1965.
The newest Prime Rib, located in Philadelphia opened their doors in 1997 at the historic Warwick Hotel, a current Radisson Hotel destination.
“Upscale restaurants used to be limited to French concepts,” said current owner of Philadelphia’s Prime Rib, Garth Weldon. “There were steakhouses, but none were upscale.”
The opulent décor featuring rich mahogany wood, black painted walls with silver trim and luxurious leather chairs give diners an experience of sheer sophistication at a fine white tablecloth restaurant. The menu, teeming with prime cuts of beef and premium seafood is fitting for the elegant ambiance of The Prime Rib.
It may not be a surprise to hear that the prime rib dish at The Prime Rib is a menu favorite. “I take a lot of pride in preparing this dish,” said Executive Chef Eddy Castillo. Roasted to perfection, the prime rib is certainly a staple entree, as are the dry-aged cuts of beef, but it is their award winning seafood that truly sets The Prime Rib apart from other steakhouses.
“With our flagship restaurant coming out of the Chesapeake Bay area, Seafood has always been important to our menu,” says Weldon.
The seafood appetizers at The Prime Rib are second to none and a great companion to steak. From Oysters on the Half Shell to Tuna tartare to Norwegian Smoked Salmon, the cold seafood appetizers are equally as sumptuous as the hot appetizers featuring Clams Casino and Jumbo Lump Crab Cake.
“We make the Crab Cake with premium lump Crabmeat, no filler,” says Castillo.
Having Baltimore roots certainly established prime seafood offerings, now, when customers think of The Prime Rib, they also think of Prime Seafood. This lends to a seafood menu that features incredible Chilean Sea Bass, Brazilian Lobster Tail and Sesame Seared Ahi Tuna, or the owner’s favorite, Seared Salmon.
All dishes are prepared simply, and lightly sauced. The Prime Rib lets the quality of their fresh seafood and aged beef stand on its own, offering quality diners will not find elsewhere.
The Prime Rib is a classic steakhouse first and foremost, but they are not steadfast in their approach. Much of their success can be attributed to listening to the needs of their customers. Weldon and Castillo both agree that customers are certainly more health conscious these days, and always look forward to Castillo’s diligently prepared seafood creations.
“We tweak certain things here and there, we like to stay up to date,” said Weldon. “We always listen to our customers,” added Castillo.
With a gentle piano playing in the background of the carpeted Prime Rib dining room, their customers very literally can be heard. Weldon remarked that one thing that customers continuously praise him for is their ability to have a conversation at The Prime Rib. The upscale environment is not to be mistaken as stuffy, and the dress code at the restaurant has been altered. The same goes for staff as well, rather than bow-ties, the expertly trained waiters are now donned with sleek silver ties.
While Philadelphia has a bevy of high-end steakhouses, The Prime Rib sets itself apart through incredible service, a carefully maintained ambiance, and as the owner and chef agree, quality food.
Please visit The Prime Rib at www.theprimerib.com.
Batard
By: Joe Ciminera
As crowded as a Manhattan sidewalk, the dining scene in New York City makes it extremely difficult for a newcomer to set itself apart from the staunch competition.
Batard, awarded the 2015 James Beard Award for Best New Restaurant, and called the Best New Restaurant in New York City by The New York Times, has separated itself in a way that might surprise you.
“We took a step back,” said Executive Chef and co-owner Markus Glocker. “We didn’t take ourselves too seriously and focused on the big picture.”
The big picture at the hottest restaurant in New York is serving customers premium cuisine in a relaxed setting, and Batard has done that magnificently. The menu at Batard is a la carte and customers can choose to enjoy two, three or four courses in the chic, but comfortable dining room.
“It’s a loud restaurant and you feel like you’re in a living room,” said Glocker, a native of Austria.
It would be easy to see how customers might be expecting a stuffy dining room with a kitchen turning out highfalutin fare at a restaurant lauded with the accolades Batard has earned, but many dishes on Glocker’s praised menu take a simplistic approach. The fresh Yellowfin Tuna first course is served with toasted quinoa and soy sauce. For a second course Scallop dish, Glocker masterfully pairs the mollusks with kale, vanilla and potato mousseline. While those craving beef, pork and poultry will have no problem enjoying a meal at Batard, seafood dishes are some of the menu standouts.
When it comes to preparing fish, Glocker takes a back-to-basics approach, featuring roasted Cod seasoned with Hungarian paprika and whole roasted Branzino served alongside cauliflower and cannellini beans.
Growing up in Austria, Glocker was constantly around food as his family was involved in the restaurant industry. His menu reflects his roots with traditional Austrian dishes along with several decadent Viennese desserts. One of the most popular menu items at Batard is the Pork Schnitzel which Glocker modeled after his mother’s recipe.
“It’s simple and traditional, but it makes big waves,” said Glocker.
Simple and traditional may not be two words that come to mind when thinking about a chef of Markus Glocker’s pedigree. Spending time with renowned chef Charlie Trotter in Chicago, Glocker was able to hone his creativity with hands on experience, something he would not have received in Europe as chefs train for years before getting into a kitchen. Glocker then had the opportunity to apprentice under Chef Gordon Ramsay at the perfect time when he only owned one restaurant. Glocker was able to help it grow into the culinary empire Ramsay is known for today.
“I was able to see his company grow into what it is now,” Glocker said of the fiery celebrity chef. “Not only did I learn about cooking technique from him, but I also learned about the business side of the restaurant industry.”
The business training proved invaluable to Glocker when he wanted to open a restaurant of his own. His ambition led him to New York City, where he and his business partner, John Winterman, got wind that restauranteur Drew Nieporent had an open space. They reached out to him, and the trio agreed to go into business. An agreement that has proven advantageous for all parties involved.
Now that Batard is off the ground, and soaring over New York City for that matter, does Glocker feel he needs to live up to the hype?
“Absolutely, customers are expecting gold on the plate,” said Glocker. “But the most important thing with Batard is to keep it the way it is, the food coming out of the kitchen is why the guests come, and I want to keep it that way.”
Osteria 177, Annapolis, MD
By: Joe Ciminera
acclaimed Osteria 177, situated in Annapolis, MD, to three elements in particular.
“Quality, consistency and service,” said Ottaviano. “You can’t cut corners if you want to be on top.”
Ottaviano, the owner and executive chef of Osteria 177 has been able to stay on top of the Annapolis restaurant scene since its opening. Featured in Baltimore Magazine “Best Restaurants of the Year” two years running, and receiving glowing reviews from both The Washington Post and The Baltimore Sun, Ottaviano’s Osteria 177 has become Maryland’s premier destination for authentic Italian cuisine.
The quality of Ottaviano’s ingredients has never wavered, nor has the consistency of his dishes. With appetizers ranging from Italian classics like Mussels and Clams in white wine and tomato sauce or fresh Calamari to one of the chefs favorite, Sushi grade Tuna Carpaccio, every meal starts the right way at Osteria 177.
Seafood plays a big part on Osteria 177’s menu, and the entrées reflect that. Ottaviano recommends the Chilean Sea Bass which he caramelizes with organic sugar and finishes with orange infused olive oil. “Not too much sauce,” the chef warned. “Simplicity.” Other menu highlights include Salmone alla Mugnaia featuring Wild Salmon in lemon and butter sauce, Branzino alla Mediterranean which is whole grilled Branzino filleted tableside, and Pesce Spada all’isolana which boasts a cheese encrusted Swordfish Fillet with cherry tomato relish.
“I think we’re the best seafood restaurant in town, and people in Annapolis expect seafood to be on menus,” said Ottaviano.
Born in Molise, and raised in Verona, Italy, some might think Ottaviano learned how to cook from his mother or grandmother when he was a small child, as many young Italian men do. On the contrary, he became fascinated with the restaurant industry at the age of 16, and enrolled in the culinary school Bardolino.
With a focus on both cooking and restaurant management, Ottaviano jumped at the opportunity to participate in an exchange program at the much renowned Tiberius in Washington D.C. Tiberius was a fine dining, and immensely popular establishment where Ottaviano continued to cultivate his love of food and knowledge of the restaurant industry.
“It was the spot,” said Ottaviano. “I met Paul Newman, Frank Sinatra and a lot of political dignitaries.”
His experience in D.C. also gave Ottaviano an appreciation for the area, and when he finished culinary school he knew he wanted to come back and open his own restaurant. In 2006, Osteria 177 became a reality. Ottaviano already had a vision in mind, and knew he needed to build a team of good people to make it happen.
“Everyone I hired has a passion for food,” said Ottaviano.
Creating a team atmosphere among his employees, Ottaviano ensures that the service his customers receive is as impeccable as his cuisine.
The combination of quality, consistency and service has garnered the restaurant many accolades and keeps Osteria 177 atop “Best Of” lists with customers returning for more. The simplistic approach to his culinary style also gave Ottaviano the name for his restaurant.
“177 is the address number,” said Ottaviano with a laugh. “It’s worked out.”
Please visit Osteria 177 at www.osteria177.com.
Baia Restaurant, Somers Point, NJ
A Jersey Shore Favorite with a Taste of Italy
By: Joe Ciminera
Picture yourself staring out onto a sun-kissed bay with a glass of wine in your hand as you listen to waves gently break against a wooden deck with a plate of incredible Italian Seafood in front of you and a gentle breeze blowing by.
Since opening in 2011, Baia Restaurant in Somers Point, NJ has been serving premium Italian seafood dishes with an incredible ambiance that keep vacationers coming back every summer. Baia uses fresh seafood as the cornerstone ingredient of unique and creative dishes prepared by Executive Chef Ed Bonsignore.
Bonsignore was manning a kitchen in Florida when a New Jersey based property owner on vacation stopped in for dinner. Within a few bites, he knew that he wanted Bonsignore to help open the restaurant in New Jersey that would become Baia.
“My father owned a deli on Long Island,” Bonsignore said. “I started out making soups, and kept with it. Now cooking is a passion for me.”
Bonsignore’s experience working with soup gave him the experience needed to make incredible sauces. The menu features a wide array of fish prepared in numerous styles to go with eight different house-made fish sauces. Grilled Swordfish, sautéed Snapper, grilled Atlantic Salmon and sautéed Grouper are some of the countless fish options offered. The fish sauces including cacciatore, garlic herb, tropical fruit salsa and piccata, are all unique and complementary.
“The Livornese is my favorite sauce,” said Bonsignore. “I love the olives and capers and crushed tomatoes. It’s perfect on Sea Bass.”
Aside from fish, Bonsignore’s menu contains other mouthwatering seafood entrees including Baked Lobster Ravioli, Sautéed Shrimp over Linguini and Littleneck Clams served with Linguini in red or white sauce. The seafood appetizers are spectacular too with favorites being Garlicky Clams and Crispy Calamari. Baia’s raw bar selection cannot be overlooked as Clams, Oysters, and Scallop Ceviche are always hits with guests, but it is certainly the Italian dishes that strike a chord with customers.
“There are plenty of seafood restaurants at the shore,” said Bonsignore. “Not many Italian Seafood restaurants though.”
The tasty eats are only one of the aspects that set Baia apart from other shore restaurants. With three decks, all with bay views, there is an ideal spot at Baia to meet everyone’s needs. The upper deck is an extension of the main restaurant featuring the full menu, the lower deck is perfect for sitting at the bar to watch a game or listen to live music and features a bar menu with some amazing items, and the side deck is the party deck, featuring a DJ and dance floor.
“Baia is really a spot for people on vacation,” said Bonsignore regarding Baia’s unique atmosphere.
Bonsignore understands that the restaurant works best as a summertime escape, which is why it opens April 24 and closes after Labor Day. In the offseason, Bonsignore takes his talents to The Crazy Sofa in Newtown Square, PA where seafood also plays a key role on the menu at the laid back restaurant.
When Baia is in full swing, the delicious options are truly endless. “The fish is all so good and the sauces are all great in their own way,” said Bonsignore. It depends what you’re in the mood for.”
With the warm sun on you as you relax on the deck you will be in the mood for incredible seafood, and Baia has plenty to offer.
Please visit Baia Restaurant at www.baiarestaurant.com
Three Best Reasons to Visit Wildwood:
The Beach, The Boardwalk and Alfe’s
By: Joe Ciminera
or Rose Alfe, the amiable owner of Alfe’s Italian Seafood Restaurant in Wildwood, NJ, there are three main reasons to come to Wildwood. “The beach, the boardwalk…and Alfe’s,” said Rose. “I put that slogan on a t-shirt.”
Alfe’s Italian Seafood Restaurant started at the cozy corner of Oak and New Jersey Avenues in 1985 serving Italian Seafood dishes that have earned the praise of diners across the Jersey Shore, and nearby states, but if it weren’t for a weekly gathering of vacationing friends, Wildwood diners may have never been introduced to Alfe’s amazing fish sauce also known as ‘Jacki Sauce’.
Rose learned about the space that would become Alfe’s through a friend who was looking for someone to take over the restaurant he was renting in Wildwood. “He kept asking me, ‘when are you going to come see my place, when are you going to come see my place’,” said Rose, a South Philadelphia native.
Rose eventually gave in and toured the restaurant. The owner of the building was a skilled woodworker, and at first glance she saw a beautiful interior with stunning architecture and huge potential. Rose, who had worked in restaurants previously, but never owned one, decided to purchase the space that would become Alfe’s. If Rose were going to purchase a restaurant, she knew she could only do it her way.
“I learned how to cook from my mom,” Rose said. “I only cooked with the finest ingredients at home, so that’s what we do in the restaurant.”
That philosophy has turned Alfe’s into the go to spot for authentic Italian Seafood dishes in South Jersey. While Rose recommends “anything with Jacki Sauce”, the Alfe’s menu is full of fresh and mouthwatering seafood appetizers, pastas and entrees at affordable prices. For an appetizer, you can’t go wrong with the incredible Shrimp Scampi. “We probably have the best Shrimp Scampi anywhere,” said Rose. No Italian restaurant is complete without hearty pasta dishes, and Alfe’s has them in spades. From Linguine with Mussels to their succulent Shrimp Fra Diablo, Alfe’s has everything a pasta connoisseur could want.
It’s the endless seafood entrees that really make Alfe’s stand out. Rose is not kidding about the Jacki Sauce, a sauce made with Shrimp, Scallops and tomatoes among other tasty ingredients, which can be added to any piece of fish on the menu. The Tuna with Jacki Sauce is a favorite, but it goes great on Salmon, Halibut or any of the other fresh fish options at Alfe’s.
One of the most unique reasons customers choose Alfe’s is their year round consistency. Alfe’s has the same chef, cooks, and wait staff working at the restaurant all year round, unlike many shore restaurants who transition staff after the summer months. “Same cooks, same staff, same taste,” explains Rose.
Rose Alfe treats everyone coming into her restaurant like she would family. Hearty portions of incredible food, a lively environment and great entertainment truly make Alfe’s one of the three best reasons to go to Wildwood.
Please visit Alfe’s Italian Seafood Restaurant at www.alfesrestaurantwildwood.com.
From Raw Bar to Sushi Pyramids, Caterers go Beyond Surf and Turf
By: Joe Ciminera
Summer is the time for outdoor events, dining under the stars and of course, weddings. All of these catered events would not be complete without incredible seafood options, and featured below are some of the region’s best caterers, especially when it comes to seafood!
For customers who are looking for variety with their event, Feast Your Eyes Catering is the perfect option for weddings, business functions or special events. Offering the widest collection of culinary possibilities in the Philadelphia region, Feast Your Eyes can do everything needed from a backyard cookout to a special elegant evening. Featuring fresh and succulent seafood selections, Feast Your Eyes specializes in dinner stations themed to your taste. The Asian Spice Station features delicious Sake Glazed Salmon, the Summer at the Shore Station boasts Pan Seared Crab Cakes, and if Italian is your taste, the mouthwatering Orecchiette made with plump Shrimp can’t be missed at the Northern Italy Station.
When it comes to weddings in the City of Brotherly Love, Cescaphe Event Group is the new standard. Founded by food industry leader Joe Volpe in 2003, Cescaphe caters to the specific needs of their clients with five scenic venues, and they go to great lengths to make sure the décor, service and above all, the food, is perfect on that special day. Cescaphe’s famous “Cocktail Hour and a Half” features a raw bar stocked with Jumbo Shrimp, Little Neck Clams, Blue Point Oysters and Crab Claws. For dinner, Cescaphe offers a wide variety to satisfy any taste. Flavorful Chilean Sea Bass, Roasted Grouper, perfectly grilled Mahi Mahi and fresh Twin Lobster Tails are only a few of the numerous seafood options available.
While Philadelphia has some great catering options, so does the Western part of the state, and at the forefront of Pittsburgh catering is Common Plea Catering. Offering a great selection of options and catering services for all events from business breakfasts to sophisticated catered dinners, Common Plea provides an unmatched bounty of Seafood for any event. Featuring Mini Crab Cakes, savory Scallops wrapped in bacon, Spicy Ginger Glazed Tuna along with outstanding Herb and Parmesan Crusted Salmon, Broiled Lump Crab Cakes and a moist and flaky Pan Seared Halibut truly makes Common Plea a seafood lover’s caterer.
Windows Catering, servicing the Washington D.C. area, is a wonderful caterer often chosen by athletes, musicians and presidents. World-renowned Chef Henry Dinardo and his wife Carol, a former public relations executive at The Watergate Hotel, began Windows Catering in 1987 to coincide with the nationally recognized Windows Restaurant. Offering services for corporate functions, weddings and special events, it is the high quality food that separates Windows from the pack. Their Lobster Grilled Cheese is one of the most raved about hors d’oeuvres in D.C. while the signature Crab Cake is also a popular appetizer. Windows plated entrées feature grilled Maryland Rockfish and Pan Seared Maine Diver Scallops along with incredible Wild Alaska Halibut.
There is no shortage of caterers in New York City, but one stands apart from the rest. Focusing on high quality, sustainable food, NYU Catering – Top of the Square Catering has become New York City’s premier catering option for excellent and sustainable seafood. With menus that contain sustainably harvested Roasted Shrimp, Maryland Crab Cakes and sustainably raised Pan Seared Salmon, Top of the Square has been able to seamlessly combine delicious food with environmental consciousness. A highlight of any Top of the Square event is their fresh Sushi hors d’oeuvres made with all sustainable seafood products. From large events to intimate gatherings, Top of the Square catering can provide all of the makings of a special evening.
Please visit www.feastyoureyescatering.com, www.cescaphe.com, www.catering.com, www.commonplea-catering.com and www.topofthesquarecatering.com
for more information.
Chef and restaurateur Jeff Black has established himself as a force in the Washington D.C. community through a lifetime of commitment to the restaurant industry and philanthropic efforts within the community. Jeff and Barbara Black opened their first restaurant, the now shuttered Addie’s in Rockville, MD, in 1996, and the two determined chefs have successfully expanded since then with five more restaurants and a bar. Barbara and Jeff, along with their business partners, own and operate Black Market Bistro, Black’s Bar and Kitchen, BlackSalt Fish Market & Restaurant, Pearl Dive Oyster Palace & Black Jack and Republic.
While each restaurant has its own distinct style, all share a common commitment to great food, eco-friendly practices, and quality service. Black Restaurant Group supports the sustainability of farms and waters, humane and healthful treatment of animals and fish, and environmentally sound practices regarding energy, recycling and conservation. In 2013, they were one of the first independently run restaurant groups to launch a traceability program throughout all of their operations. The program, spearheaded by fishmonger MJ Gimbar, utilizes QR codes, which direct guests to detailed information on species of seafood offered as well as their farmers and producers.
All of Black Restaurant Group restaurants feature impressive fresh and sustainable seafood options. Pearl Dive Oyster Palace offers a great Oyster selection including fresh, succulent Kumamoto Oysters, and entrees which include irresistible wood-grilled fish such as delicious Redfish with Sage and Native Pecan Brown Butter. Republic also features an incredible Oyster selection with mouthwatering menu items, for example, Pan Roasted Maryland Rockfish with braised cabbage, smoked bacon, fingerling potatoes and mustard soubise, as well as the legendary Addie’s Mussels with tomato lemon and garlic.
In addition to their sustainable practices, Black Restaurant Group seeks to make a difference in the community by partnering with and supporting local charities through the Black’s Family Foundation. Most notably, they are proud to have donated $200,000, raised exclusively by staff and patrons of the Black Restaurant Group, to the Diabetes Care Complex at Children’s National Medical Center. The complex was renovated in 2013, and is especially important to Jeff and Barbara Black, whose sons Simon and Oliver receive treatment for Juvenile Diabetes at the facility.
Each of the Black restaurants is routinely recognized by critics and guests alike as some of the top restaurants in the area, ranking in Washingtonian’s “100 Very Best Restaurants” issue. In 2012, Jeff and Barbara Black were recognized for their success as Restaurateurs of the Year from both Washingtonian and the Restaurant Association Metropolitan Washington.
Please visit www.blackrestaurantgroup.com for more information!
One Pennsylvania chef recently made a splash in Tennessee, but he wasn’t in the kitchen. He was in a boat. Sort of.
Nick Lester is the Executive Chef at Green Valley Country Club in Lafayette Hill, PA. He is also an accomplished kayak fisherman who won the Kayak Bass Fisherman (KBF) Open in Tennessee earlier this month while fishing out of a 12-foot plastic kayak. Lester’s bass catches came in at a combined 92.25”, earning him a record breaking $16,000 grand prize and an invitation to the KBF National Championships.
“When you work a high stress job and are in a kitchen so much, you need to take some time to space out,” said Lester. “When I’m fishing I’m not thinking about cooking too much. I’m a pretty diligent fisherman.”
Lester has proven himself a very talented Chef as well. Growing up in Cary, North Carolina, Lester began cooking with his grandmother when he was 10-years-old. He had always cooked as a hobby, but when he turned 19 and was digging ditches for a living, he took a job washing dishes in a restaurant for some supplemental income.
“I worked my way up from there,” said Lester.
Lester was able to first prove his worth in North Carolina at the North Ridge Country Club before moving to Pennsylvania and working in various restaurants. With no formal training, Lester absorbed as much as he could from chefs he worked with, and in 2011 began his career at Green Valley Country Club. After several years of hard work, this past February he was promoted to Executive Chef.
The elegant Bar and Grille at Green Valley Country Club has a different menu every night, however, Lester always tries to keep Salmon and Shrimp dishes in the mix as they are member favorites. Shrimp spring rolls, Smoked Salmon canapes, fresh Mussels and Jumbo Lump Crab cakes are menu hits, and if you want the chef’s personal recommendation, hands down the delicious Trout.
Lester’s prowess as a seafood chef is only matched by his skill as an angler.
Lester learned to fish from the shore as a young man, and in his early 20’s when he was “looking for a hobby that kept me out of the bar” Lester decided to get back into fishing. With the ambition to fish large lakes and rivers, but a bank account to keep him on the shore, Lester opted to buy a Kayak instead of a pricy fishing boat.
“My second time out I caught a 22-inch bass,” said Lester. “I was hooked.”
Today, many Kayaks are designed specifically for fishing, and are used by anglers who want an inexpensive, portable craft that they can navigate through narrow, shallow bodies of water. Lester, admittedly, was not in a top of the line kayak at the KBF open, but he will be moving to a Feel Free Kayak with a larger beam across the bottom to give him more mobility for the National Championships.
“The hardest part of fishing in a Kayak is positioning,” said Lester. “You have to paddle to hold your position and try to fish at the same time.”
This act of multitasking has become symbolic of Lester’s life. With a very demanding job at an exclusive club, his star rising as a kayak bass fisherman and the responsibility to raise three young children alongside his wife Ashley, Lester’s life has become a balancing act.
“I have the best wife in the entire world,” said Lester. “She has always supported anything I’ve wanted to do.”
With the support of his family, Lester has been able to handle both aspects of his life with the skillfulness and craft that only a true chef… and fisherman can do.
Visit www.greenvalleycc.org for more info.
In Boston’s historic North End, Italian food is king and Chef Jeff Malloy is using his experience in Italian cuisine to help Carmen Trattoria take the throne.
After honing his skills at some of Boston’s finest restaurants such as Pulinella, Pomodoro, IL Panino and Prezza, Malloy opened Carmen Trattoria in 2001.
Malloy, a native of Summit, New Jersey, who comes from an Italian background, began cooking with his mother when he was 8-years-old. He studied at culinary institutes in New England, but really found his calling while training in Italy. During his time in Florence and Tuscany, Malloy fell in love with the food and atmosphere of Italy. He decided he wanted to bring his experiences to Boston.
“I was looking around in the North End and I found the perfect spot for a wine bar and trattoria that reminded me of Florence,” said Malloy. The charming site he came across is now home to Carmen Trattoria.
Carmen’s has been named the “Best of Boston” winner by Boston Magazine an incredible 5 times, as well as being lauded a “Top 5 Italian Restaurant in Boston” by Zagat.
When you sit down at Carmen’s, after the wine has been poured, you have both sweet and savory small plate options such as Marinated Olives with Hot Pepper and Orange. Next is a diverse list of first courses including local seafood catches such as Steamed Wellfleet Clams with Hot Homemade Mustard, Fennel and Cream. The pasta selections provide perfect, hearty dishes to come in from the cold such as Black Pepper Tagliatelle with Sautéed Shrimp in a Pesto Cream Sauce with Sundried and Plum Tomatoes. The seafood options at Carmen’s might take the prize, though. Their entrée of Seafood Brodetto with Mussels, Clams, Shrimp, Rock Shrimp, Scallops, Calamari and Haddock in a Roasted Garlic, Fennel and Tomato Broth is tough to beat.
At Carmen Trattoria, they use only the freshest fish, meat and vegetables for their dishes. “We want you to taste everything we’ve incorporated in the dish and be able to taste exactly how fresh the ingredients are,” says Malloy. His cooking style emphasizes creativity and the use of a wide array of ingredients. Whether it is Wild Striped Bass or Scallops, he personally changes the menu depending on the current season.
It is not only the delicious food, but also the hospitality that sets Carmen Trattoria apart.
Once home to Paul Revere, the North End is one of the oldest neighborhoods in Boston. Today, the North End is among the elite when it comes to destination restaurants. While this region has great food options from fresh seafood to decadent desserts, it is known for its great Italian restaurants and with its warm and cozy atmosphere, Carmen Trattoria is a great spot to get out of the New England cold. The staff at Carmen’s are always friendly, greeting customers before seating them for an enjoyable night with bountiful, authentic, Italian cuisine. The vibe at Carmen’s is perfect for storytelling, laughing and plate sharing.
Malloy speaks about a recent rejuvenation of Italian cuisine that North End chefs have embraced within the past 15 years. “We wanted to reinvent the Italian restaurant scene in a great neighborhood such as the North Side,” said Malloy.
Malloy made his return to New Jersey when he opened Il Forno with his business partner, Melissa Virgilio, in Princeton last year. The ambience is just as inviting as Carmen’s and the food is just as irresistible. In fact, Malloy brings the staff of Il Forno to Carmen’s for training. Il Forno is home to Malloy’s custom brick oven which is imported from Italy and makes some of the tastiest pizza in New Jersey. Il Forno also offers gluten free pizza crust and pasta options so everyone can enjoy the wonderful fare.
The options for Italian food in Boston are certainly plentiful, but if you should happen to find yourself in the North End, stop by Carmen’s and you’ll be sure to have a memorable evening.
Please visit Carmen Trattoria online at: carmenboston.com, and Il Forno at ilfornowestwindsor.com
driving up Mount Penn to a beautiful, medieval style castle that has been overlooking Berks County for more than 80 years.
Upon entering Stokesay Castle, you’re led into an atmosphere of elegance. You can sense the rich history of time with tapestry, art and furniture paired with the cuisine of Chef Willie Brockington. It’s a great experience that begins with the castle’s history. This castle was originally built in 1931 as a wedding gift from the owner to his bride. The castle was built to resemble a 13th century English castle of the same name. Located on 10 acres of property, Stokesay’s architecture includes hand carved beams, leaded windows and custom hardware. The castle was transformed into a restaurant in the 1970’s where it delighted guests until it’s closing in 2007. With fond memories of Stokesay Castle, Berks County businessman and philanthropist, Jack Gulati, rescued the castle in 2009. Mr. Gulati was dedicated to making the castle both memorable and modern. He carefully chose the perfect chef for the job of leading the kitchen and providing fantastic, memorable, gourmet meals.
While many chefs drive into the city or parking lot of their restaurant, Chef Brockington pulls up to a castle of which he has been executive chef since its restoration in 2009. Born in South Carolina, Chef Brockington learned the many great lessons of delicious southern cuisine by cooking alongside his mother. “People from the south are always cooking for anyone who may stop by. It’s hospitality,” he says. Eventually, Chef Brockington moved to Reading, PA before attending Pennsylvania State University (PSU) to study education.
While in school, he held his first chef position behind the line at the French inspired La Chaumiere restaurant. It was here he cultivated his skills in French cuisine and decided to become a chef. Having cooked at several restaurants, he eventually earned a position at the Showboat Casino Hotel in Atlantic City for its grand opening. After a successful decade cooking at the Showboat, Chef Brockington returned to Reading, PA as Executive Chef of the Reading Country Club. In 2009, Jack Gulati persuaded Chef Brockington to run the kitchen at Stokesay Castle.
Since the opening, Chef Brockington has integrated his French culinary influence along with southern versatility in the kitchen creating a fine dining restaurant featuring American cuisine. To pair a menu with a great venue such as Stokesay Castle, Chef Brockington taps into his extensive culinary background. His dishes are carefully prepared with perfect ingredient combinations and the freshest products to provide an enticing, exceptional menu. The dishes are just as memorable as the building itself, yet, warm and comfortable. To this day, he still holds onto his roots of southern cooking. “Your roots will always be a part of you, and that’s a good thing,” he says. “There are similarities between southern cooking and French cooking. A lot of the same methods and practices are applied, just with different ingredients,” he adds.
The Lords Dining Room provides fine dining. Appetizers such as Champagne Scallop Soup or Smoked Trout immediately shine light on Chef Brockington’s mastery of fresh seafood. When it’s time for the entrées, there are divine choices such as Pan Seared Sea Bass with creamy basil sauce and Horseradish Crusted Salmon with chive buerre blanc. The Knights Pub is another part of the castle that offers a relaxed experience with beautiful scenery of the landscape and dishes such as Broiled Jumbo Lump Crab Cakes and Seafood Fra Diablo with Shrimp, Scallops & Mussels in a mildly spicy marinara sauce over linguine. “We’re always experimenting here to create the next signature dish, every day is a new experience,” says Chef Brockington.
Along with evenings of fine dining or enjoyable happy hours, Stokesay Castle also has gorgeous ballrooms and more intimate rooms for occasions ranging from wedding receptions, anniversaries, birthday parties and more.
Explore Stokesay Castle and Chef Brockington’s menus online at stokesay.net