The Restaurant Guys

Father's Day: A Day Tailored for Dad

Michael Duru Clothiers, Old Forrester Bourbon and Custom Cigars:

• Fun for you.
• Fun for dad.
• You don't have to shop.
• He doesn't have to grill anything.
• He walks away with a presents.
• You all get to drink eat and drink together.
• You're welcome.

If there is one thing that we are known for, it's quality and taste. Simply put, we like nice things. We like things made by talented people who are really good at their jobs. We love to bring you hand-crafted items that are not available everywhere. We do this with food and drink and over the years we've introduced you to many a talented winemaker, farmer, distiller and let's not forget our own Chef JR.

Our friend Michael Duru is not in the food and drinks business. He is a third generation tailor and clothier. Michael is remarkable. I've gotten everything from custom suits and shirts to great stuff from the racks and shelves of his store. Everything is top quality and lasts for years. His sense of style is contemporary and sharp, while his business model is Old School and personal.

So We've Teamed Up for Father's Day
Share a Meal Together, and Dad's Gift is Already Here

Bring the dad in your life to dinner in Stage Left on Father's Day. We'll have a table with an assortment of possible gifts for Dad. One gift is included with each dinner for two. Dad can browse for something he likes: A necktie perhaps? Is Dad into pocket squares? If he's a French Cuff guy, we'll have cool cuff-links available. Your Father's Day shopping is complete AND you will know he likes his gift AND you both get to spend some time together over a great meal.

But wait...there's more. You see, Michael knows that our guest have great taste and, of course, he would like you to visit his shop in Shrewsbury or in Manhattan. So along with whatever gift Dad chooses, Michael will also be giving a $50 gift certificate for use in the store. No conditions. No minimum purchase. Just a $50 gift certificate to be used some time this summer. It will be nice to introduce you to a craftsman of a different sort. This is also, by the way, the deal of the century.

The fine folks at historic Old Forrester have helped us put all of this together and they would like to get in on the action by treating Dad to an Old Forrester, straight up or in any Bourbon cocktail he likes.

There is simply no better place to take the Dad in your life.

Reservations for Stage Left here.
Reservations for Catherine Lombardi here.

Soft-Shell Crabs at Stage Left and Catherine Lombardi

Summer is one of the most exciting and enjoyable times for those of us who own restaurants or write weekly dispatches from the front lines of restaurants. I happen to do both. Through the the summer, much of the story of the restaurant writes itself. I merely transcribe.

The latest installment is the nearly concurrent arrival of both Soft-Shell Crabs and local strawberries.

We've just received the first shipment of local strawberries and the quality is excellent, but quantity is not yet there and they're already gone. The good news is, they will be great for the Strawberry and Herb Garden Party on June 5.

The news this week is Soft-Shell Crabs. So much of what we get from the sea is available year round, but Softies; they are only available in season. They can only be harvested in the summer, when crabs molt, and they freeze terribly. To tell you the truth, I don't mind one bit. Though they would be delicious any time, their strict seasonal availability causes me to savor them all the more when they are present. They are present!

• In Stage Left, you can get a softie as an appetizer with Garlic Chives, Ramps, A Ramp Aioli and Chive Blossoms.
• At The Stage Left Bar (or Sidewalk Cafe), how about a Softie Sandwich with that Ramp Aioli and Grilled Ramps?
• In Catherine Lombardi, we're tossing Two Crabs With Garlic, Capers, Lemon, Butter and Linquine (Basically a Piccata).

Stage Left Reservations here!
Catherine Lombardi Reservations here!

Strawberry Garden Party - Gin, Music, Punch & Plant Herbs Giveaway

Sunday, June 5, we switch up the theme from Rosé to another summer favorite libation, Gin!... with a garden party celebrating summer herbs. You really should keep fresh herbs in the summer, not just for cooking but for cocktailing. Hendrick's Gin and Monkey Shoulder Scotch are coming together to help us celebrate on the sidewalk. While the former will be poured in Tonics and Bee's Knees, the latter will be mixed into a wonderful summer punch and smash that will change the way you think about Scotch in the summer.

We're going to have a little music, starting at 4 and we'll be giving away a pot of cocktail herbs to all those dining with us. You can take them home and grow them potted in your kitchen or plant them in your yard.

Reservations here or [email protected] or 732-828-4444

Memorial Day Plans? How about Lobster, Soft Shell Crabs and Rosé?

On Sunday, May 29th come to our Lobster Bake and Rose Festival!!! Okay, well maybe "festival" is a bit strong but its going to be great. If the weather's nice, we'll set up the sidewalk cafe with a bunch of dry Rosé (including a great sparkler) for you to sample and enjoy with the joyous crustaceans of summer. Our regular Stage Left menu will also be available. If it rains, we'll drink rose inside and look out at the cafe.

Reservations here or [email protected] or 732-828-4444

Grill To Go: We are also offering a selection of our top quality meat (including the famous Stage Left Burger) for you to grill at home. We'll be posting our butcher's selections on our website soon and will also publish it in next week's email.

Walk-Around Wine Tasting: This Saturday, May 21

Our walk around tasting is this Saturday, May 21. I am personally really excited about the line up of new wines we have in store for you. The cost is $25 and that goes toward the purchase of a case of wine if you like.

Here is the list of wines with which we're going to blow your doors off on Saturday.

1. Owen Roe Chardonnay ‘Mirth’ 2014 Washington
2. Pertimali - Livio Sassetti Chardonnay 'Vel' 2012 Tuscany
3. Leth Gruner Veltliner 'Scheiben Reserve' 2006 Wagram
4. Szepsy Furmint 2012 Tokaji
5. Owen Roe Pinot Gris “Crawford-Beck’ 2014 Washington
6. Selbach-Oster Riesling Spatlese 'Zeltinger Schlossberg' 2012 Mosel
7. Selbach-Oster Riesling Spatlese 'Wehlener Sonnenuhr - One Star" 2005 Mosel
8. Domaine Boisson Cotes du Rhone 2013 Rhone
9. Paul Jaboulet Aine Cornas "Domaine de Saint-Pierre" 2012 Rhone
10. Schiavenza Dolcetto d’Alba 2014 Piedmont
11. Schiavenza Barolo del Commune di Serralunga 2011 Piedmont
12. Farnese Edizione Cinque Autoctoni 2012 Puglia & Abruzzo
13. Il Borghetto Montigiano 'Sangiovese' 2011; Il Borghetto; Tuscany, Italy 2011 Tuscany
14. Mas Doix Priorato "Les Crestes" 2014 Priorat
15. Mas Doix Priorato "Salanques" 2012 Priorat
16. Gaia Estate Agiorgitiko 2012 Peloponnesus
17. Sean Thackrey Pleiades XXIV 'Old Vines' NV NV Sonoma
18. Owen Roe Abbott’s Table Red 2014 Washington
19. Owen Roe Syrah Ex Umbris 2013 Washington
20. Lompoc Pinot Noir ‘Sta Rita Hills’ 2013 Santa Barbara
21. Calder Carignane "Old Vine Colombini Vineyard" 2014 Mendocino
22. Johnson Family Cabernet Sauvignon 2013 Sonoma
23. Monticello Vineyards Cabernet Sauvignon 'Jefferson Cuvee' 2013 Napa
24. Andrew Will Cabernet Franc 2014 Columbia Valley
25. Andrew Will Cabernet Sauvignon 2014 Columbia Valley
26. Owen Roe Cabernet Sauvignon ‘Red Willow’ 2012 Washington

Saturday, May 21 - 3-5 PM - Wine Tasting $25

Let us know if you plan to attend 732-828-4444 or [email protected]

The Spirits Project: Château de la Péraudière

Making the experience of super-luxury spirits crazily affordable and accessible!
Read more about the Spirits project.

• Suggested retail price: $249
• Thursday, May 19 (for as long as it lasts), we're pouring one ounce for $7.50

Since 1872, five generations have contributed to the development of the prestigious Normandin-Mercier Cognacs. The family has build its fame by perfecting the art of blending and ageing cognacs in an exceptional geographical site. For decades, the family Normandin Mercier has been buying young cognacs from the same handful of producers in the crus of Petite Champagne and Grande Champagne only. They are silky and rich and sensual and decadent. It is important to note that this is done with no artificial coloring (more common than you might imagine) and these brandies are not subject to a cold filtration. This preserves a total purity of the aromas and flavors.

Normandin Mercier cognacs are made with about 90% Ugni Blanc, and 10% of Colombard and Folle Blanche, which is very rare and unique blend compared to other cognacs. Each of their cognacs are matured in the family chateau’s traditional cellars near the town of La Rochelle, the historic medieval port that made Cognac famous many centuries ago. The proximity of the ocean and the iodine air, the natural regulation of hygrometry and oceanic temperature all favor the aging of the cognacs, giving them fullness, elegance and a unique character unlike any other Cognac. This is a positively sensual Cognac.

A note from Edouard Normandin about the Château de la Péraudière:

"From our cellars, we have selected this 'Grande Champagne 1992' Premier Cru to celebrate the 140th anniversary of the estate, founded in 1872. Its uniqueness lies in the fact that it has been aged in authentic casks, made by the best Cognac coopers; using hundred-year-old oak trees from our estate ‘La Péraudière’ which were chosen for the exceptional subtlety of their grain in 1988. The staves were left to dry in the open-air for three whole years, and from these wonderful casks ‘La Péraudière’ cognac was born."

Limited series of 1000 hand signed bottles.

Next Week in The Spirits Project
Samaroli Speyside 1996

Ramps and Morels: Welcome to Summer

Let's talk summer foods. Particularly, let's talk about morels and ramps. Morel mushrooms are wild, like really wild, as in you need to go out into the woods and find them. They are also seasonal...and it's the season. Morels pop up in the beginning of spring. Dried and re-hydrated morels are available all year long, but fresh morels have been absent from the market through the long cold winter months. The first crop on the market this year was disappointingly bland, so we took a pass. But now we finally have great morels. In Stage Left, we're offering morels, simply roasted with herbed cream (optional) as an appetizer or a side (try them with chicken). Wine Suggestion: Pinot Noir!

Another harbinger of spring, is the arrival of the tender and peppery spring onion, known as the ramp. While fresh ramps are delicious, ramps respond exceedingly well to pickling.

Pickled ramps aren't just a second-best substitute for fresh, they're one of our favorite things to pickle. The acid accentuates the peppery/spicy qualities of the ramp and they even get a little crunchy. Yum.

In Stage Left, we are serving pickled ramps alongside grilled ramps and and ramp greens with scallops as an appetizer. Ramp gazpacho is our first cold soup of the season and Pickled Ramps also make an appearance with brook trout, asparagus and sunchokes.

Make reservations online here. Ramp up for summer!

Morels with Herbed Cream

Pickled Ramps

Scallops with Ramps

The Spirits Project: Clase Azul Mezcal

Making the experience of super-luxury spirits crazily affordable and accessible!
Read more about the Spirits project.

• Suggested retail price: $249
• Thursday, May 12 (for as long as it lasts), we're pouring one ounce for $9

Clase Azul is a very high end Tequila brand, known for their beautiful painted porcelain bottles. Tequila is made from a particular type of agave (blue), fermented and distilled within a delimited region of Mexico. Mezcal is also fermented and distilled agave, but from outside that region and it does not have to be blue agave. Mezcal is a category on fire. It is not cheap rotgut but can be a really sublime spirit.

While Clase Azul produces several different Tequila, they make only one mezcal. While most of the quality mezcal we see is from Oaxaca, the Clase Azul folks have produced theirs from Durango. It is made from the cenzio species of agave, native to that state. It is soft, round, complex and spicy. It is unlike any mezcal I've had before. Please come join us for a taste. We will open one bottle at precisely 6:30. When it's gone, it's gone.

Next Week in The Spirits Project
Normandin-Mercier "Château de la Péraudière"
140 Anniversary

Stage Left Turns 24 (on May 22)

It's hard to believe that it was 24 years ago that Mark and I finally got the doors open after two years of trying. At the ripe old age of 26, we had no idea the ride we would be in for.

We opened with an eye to make a difference. We knew we would succeed or fail spectacularly, but we were young and had little to lose. As it turns out, our ideas had some staying power.

In the beginning, we had the following crazy principles by which we wanted to make our living.

1. Serve local, sustainable, seasonal delicious food from your local food shed
2. Carry exclusively estate-bottled wine from small producers and don't worry about scores
3. Make cocktails from scratch, and with Dale's help, historically accurate and forward thinking
4. Bring people new adventures in food and beverage and teach and share
5. Commit to the revitalization of New Brunswick and be a positive force in the community
6. Be honest
7. Not kill each other

It's a good feeling to know that for almost a quarter century, we've been able to accomplish these things. We came closest to the edge on #7, but with our partner Lou's help, we both survived. It's even nicer to know that these are no longer novel principles.

Did we ride the wave? Certainly. Do we think we helped make the wave? Well, maybe in our own small way out here in The Garden State. I hope so anyway.

What I do know is that we've made a lot of friends along the way and that without you folks reading this right now, none of it would have been possible. Thank you. Come celebrate with us.

Anniversary Events - Celebrate With Us!

Thursday, May 19: McPrice Myers Wine Dinner

We're celebrating with one of the things we do best. We're bringing you a new winemaker you've probably never heard of. And you will love him. McPrice Myers is the most down-to-earth, by the boot straps winemaker in the New World. Come meet him and drink great stuff with the big man himself. We're making this dinner very affordable because it's our anniversary celebration and we really want to introduce you to Mac and his wines. It's $99. [email protected] or 732-828-4444. Full info >

Saturday, May 21, 2 PM: Glenfiddich Seminar: Deconstructing The Blend

Jim Patterson be here with a very special look at Glenfiddich whisky. You see most Scotch whisky is a blend of different years and different barrels. The age statement on a bottle of Scotch refers to the youngest spirit in the blend.

Jim is bringing special bottlings of the components whiskies that go into the Glenfiddich 15 year. These components are not for sale anywhere for any price. Jim will take us through how the 15 year is built as we taste each component, then you will be able to mix and match a little as you follow along and build your own. This is an unprecedented opportunity. $25 per person. [email protected] or 732-828-4444. 

Saturday, May 21, 3 PM: Wine Tasting, Walk-Around Style

We will host our annual Spring Tasting. Mark and I have sampled thousands of wines since our last tasting in the fall and we want to show off a little bit. It's also an ideal time to stock up for the summer.

After the Scotch seminar, walk right next-door, or just come to the wine tasting. We've put together quite a sampling of delicious and sometimes unexpected bottles that will bring a smile to your face. The cost is $25, which is good toward wine purchases if you buy a case. I'll publish the list next week. [email protected] or 732-828-4444. 

I hope you can come to some or all of these events above to join in our celebration of nearly a quarter century at the corner of Livingston Avenue and George Street. We couldn't have made it without you.

And don't forget:

Monday, June 13: Johannes Selbach Dinner

I had always loved German wines. Then I met Johannes Selbach and I understood German wines. Mr. Selbach is one of the most thoughtful producers of Riesling on the planet. His family has been producing wines in the Mosel for more than 400 years. Please come meet Johannes on June 13. [email protected] or 732-828-4444. Full info >

Chimay Beer Dinner: Wednesday, June 1

There is no more iconic Belgian beer than Chimay. It is first among Trappist Breweries, of which there are only eleven in the world. We're going to dig deep into our own cellar for this dinner, and also include some beers that are available nowhere else in NJ, and one rare bird that was only produced in 2012. [email protected] or 732-828-4444. Full info >

The Spirits Project: Caroni "Single Cask" 1997 16 Year Rum by Duncan Taylor; Trinidad

Making the experience of super-luxury spirits crazily affordable and accessible!
Read more about the Spirits project.

• Suggested retail price: $129
• Thursday, May 5 (for as long as it lasts), we're pouring one ounce for $4

This pot still rum from the Caroni distillery in Trinidad is a ghost rum, bottled by Duncan Taylor. It was distilled in December 1997, matured in cask and bottled as a single-cask at 16 years.

Rum is tied inextricably in the public imagination to the Caribbean, it's people and its history. An interesting corner of that history involves the Caroni Rum Distillery on Trinidad. At its height there were 50 distilleries on Trinidad. By 1950 there were eight, and today there is only one. But from 1923 till 2003 Caroni was one of the most respected and important names in Rum. It was acclaimed internationally and received the particular praise of the British Navy.

In 2003, the state-owned sugar plantation finally closed. From that point, the writing was on the wall, and it was only a short time before the Caroni distillery was shuttered.

Here we have a piece of history. I hope you can join us Thursday evening. We will open one bottle at precisely 6:30. When it's gone, it's gone.

Next Week in The Spirits Project: Casa Azul Durango Mezcal