The Restaurant Guys

Cider Weekend 2016

Cider is given the short shrift all too often. While in the popular imagination, it's grouped with beer, cider is a subcategory of wine. Wine is the fermented juice of any fruit, while cider is the fermented juice of any tree fruit: Pear, Apple, Quince! While there are certainly some mass produced, mediocre examples, there are some truly extraordinary examples.

Cider Spirits Project

Thursday starts Cider Weekend, where several NJ establishments feature excellent examples of this under-rated beverage. Since it's Thursday, we're going to turn over The Spirits Project at Catherine Lombardi to an exceedingly special cider. Eden Ice Cider is a riff on Eiswein, but from apples. The juice is naturally cold-concentrated outdoors in Vermont winter weather. They use no enzymes, fining agents, color, sugar, other flavorings or preservatives. It takes anywhere from 1 – 3 years to produce an ice cider, and over 8lbs. of apples to produce one 375ml bottle!

We will open a bottle of Eden Ice Cider at 6:30. We will pour 2 oz for $5.

The Rest of Cider Weekend

On Tap

We will tap into a fresh keg of E.Z. Orchards "Hawk House" Cider. E.Z. Orchards, in Wilamette Valley, is one of America's top cider producers. Hawk Haus is named for the kestrel nests found on the property and is a blend of Jonathan and Yarlington Mill apples. Pale, yellow-golden in color and lightly hazed with modest, tiny carbonation bubbles like the finest sparkling wines. It's big, soft and round on the palate with gentle acidity. Notes of cinnamon and brown sugar are reminiscent of apple turnover. The finish is just short of total dryness and very clean. $9 for 8 oz

In Bottle (750 ml)

We have quite a collection of rare and delicious Ciders by the bottle (wine bottle size). All will be 20% off for Cider Weekend.

From Cidrerie du Vulcain in Switzerland, we have two extraordinary ciders.

• Pear Cider (best I've ever had) from their very old pear trees -normally $66, now $53 or $13 a glass
• Trois Pepins, the most interesting cider I've ever had, from 3 fruits: quince, pear and apple. -normally $49, now $41 or $10 a glass

From E.Z. Orchards, we will pour their 2011 vintage cider, which we've been aging in our cellar. -normally $40, now $32 or $8 a glass

Sunday, August 7: Calypso Pig Roast Rumstravaganza with El Dorado

Next Sunday, August 7, we're going to have our Calypso Pig Roast Rumstravaganza with El Dorado. The sound of steel drums on the streets of New Brunswick goes perfectly with roasted pig and El Dorado Rum and can make you forget that the nearest body of water is the meandering Raritan.

Calypso Fusion!
Next Sunday, August 7 from 5 - 8 PM

El Dorado Rum (Guyana) is helping us bring the great Caribbean band Fusion back to the streets of New Brunswick! These guys played the last two years and they're a phenomenal amount of fun, much like El Dorado Rum. Their Demerara rums carry just the faintest impression of round and brown sugar candied sweetness, but with all the structure of the truly great spirits that they are. The different bottlings range from the simple earthy rums for cocktails like Daiquiris or Rum Old Fashioneds to some of the finest unique sipping rums in the world. There is no serious cocktail bartender worth his shakers that does not use a range of El Dorado Rum behind the bar.

And yes, we will be roasting a pig that day!

Our bartenders will be mixing up several different cocktails with various marks of El Dorado.

• Mai Tai [1940-1950]
• Daiquiri [1900-1910]
• Floridita Daiquiri (also called a “Hemingway” Daiquiri)
• Darker and Stormier (our take on the classic)
• El Presidente [1920s]
• The Rum Old Fashioned
• The Nalini Fizz

Cocktails are $9 with younger rums and $12 with premium older rums.
With dinner, first cocktail is on me.

It's a fantastic way to experiment and you will receive all the recipes to try at home!

Band is on from 5 PM until 8 PM.

Reserve here, [email protected] or by calling 732-828-4444

The Spirits Project: A Tasting of Pineau de Charentes

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

Pierre Ferrand
Paul Marie & Fils Tres Vieux
Jacky Navarre Rosé

Thursday, July 28 (for as long as they last), we're pouring one ounce of each for $5

Pineau de Charentes is made in the French départements of Charente, Charente-Maritime and, to a much lesser extent, Dordogne in western France. It's not well-known in The United States, or even outside its production area in France. PdC is made by adding Cognac to unfermented grape juice and then aging it in barrel. The effect is to brighten and enliven the Cognac and add depth and character to the grape juice. It is kept in the fridge, and brought out to serve guests upon arrival on a hot summer day.

It is one of Mark Pascal's favorite drinks. In honor of his 51st birthday yesterday, we're going to pour you a tasting of three different PdC, side-by-side.

Pierre Ferrand: Maison Ferrand is the result of an encounter in 1989 between Alexandre Gabriel and one of the oldest wine-growing families in the Cognac region. This is a simple baseline PdC.

Paul-Marie & Fils: Named after our friend, spirits importer Nicolas Palazzi’s late father, the Paul-Marie bottlings are limited runs of old & rare single casks of Cognac and/or Pineau des Charentes. They source old brandy through Nicholas' family connections. Nicolas bottles one cask at at time, sells through it, then looks for another extraordinary cask. There often is a gap between two releases as finding the right cask is a very time consuming process. We are very happy with this new "Très Vieux" bottling that includes some very old Brandy.

Jacky Navarre: Jacky Navarre is one of the last purists among the artisan cognac distillers. The 4th generation of cognac makers in his family, located in Gondeville since 1811, he takes care of his small Grande Champagne estate with a very basic rule, “Let nature do (most of) the work.” He makes a point to harvest by hand – a technique long ago forgotten by most in the Cognac area – then distills right away using a small 30hl copper “charentais” potstill. The Cognac is wonderful and this Rosé expression of PdC is also remarkable.

We will open one bottle of each at precisely 6:30 PM
When it's gone, it's gone. I hope to see you there.

Lobster Bake & Truffled Corn with Spanish Gin and Tonic: July 24

One 1.25 lb Lobster for $25
Two 1.25 lb Lobsters for $39
Lobster Roll $19
Jersey Corn with Australian Black Truffles $19

I bet you didn't know that right now, the hottest drink in Spain is Gin and Tonic, or as they say in Spain, 'Gin y Tonic'. I'm completely serious. Spain was a little late to the cocktail game but the whole country has gone mad for the stuff. Check this out.

The Spanish do a few things quite differently. First of all, they always use quality tonic and never from a soda gun. Secondly, they serve in a wine goblet, rather than in the English / American tradition of a tall glass. This actually makes a lot of sense, when you consider the aromatics of good gin and good tonic.

You will also find adventurous garnishes in Spain, well beyond the traditional lime wedge or twist. Some Spanish bartenders are taking this a bit too far, with a salad of garnishes in your goblet; but many alternative garnishes are quite surprising and refreshing. A sprig of rosemary can be a real winner with the right G&T.

We have a Spanish gin sponsoring our Lobster bake, and an excellent one at that: Gin Mare. The pot still used to make Gin Mare was purchased by the Giro Ribot family in the 1950s. Gin Mare was started in 2007 by Manuel and Mark Ribot Jr. Their mission was to push the boundaries of the definition of gin as well as achieve exquisite quality. They succeeded.

While certainly juniper inflected, this Mediterranean gin includes aromatics from local arbequina olives, coriander, thyme, basil, rosemary, plus the citrus and other things you find in most gins. The botanicals are distilled separately and then combined to make Gin Mare.

The result is a more savory gin, a gin unlike any other. They produce their own tonic to match it. The very special 1724. The result is just spectacular. We will be serving goblets of Gin Mare and 1724 Tonic. If the weather is nice, we'll be on the sidewalk!

For reservations, click here or [email protected]

Rising Star Cancion Franklin will appear at Catherine Lombardi, Sunday, July 17

Sunday, July 17 we welcome the triumphant return of our friend and former maitre d', Cancion Franklin. He left our employ in order to pursue his dreams in New York City. We helped set him up with a gig at Gramercy Tavern to pay the bills, but it wasn't long before he was actually able to support himself full time with his music. A loss to the restaurant business for sure, but click on the video above and you will see the man in his Métier.

Cancion and his band have been playing all over. I've gone to see him a few times at Rockwood Music Hall and I can tell you, it's been exciting as heck to watch this young man refine his craft to become the artist he is today. He performs almost entirely his own original music and he does it with the soul and emotional power of a man twice his age. You think you're listening to old songs that he un-earthed from somewhere, but no.

Yes, the video above is a cover of Red House by Jimi Hendrix, performed at Rockwood Music Hall, but I love the guitar work.

Tullamore Dew is sponsoring Cancion and His Band. He'll be performing at Catherine Lombardi Sunday July 17. Join us for dinner beforehand in Stage Left or dine in Catherine Lombardi before or during the performance and enjoy the concert for just $10. If you just want to come for the music, it's $25 and a 2 drink minimum. We will feature four original and exciting Tullamore cocktails $10:

• Cancion's Kick (Tullamore Dew, Milagro Tequila, Orgeat, Lemon),
• Irish Twin (Tullamore, Pear, Honey, Cinnamon),
• Twisted in Tullamore (Tullamore Dew, Gaur Spiced Whiskey, Pineapple and Fernet) and
• Brigcardoon (Tullamore Dew, Cardamaro, White and Red Vermouth).

Make reservations [email protected] or by calling 732-296-9463.

You can reserve a table for dinner before at Stage Left until 5:30
or for dinner at Catherine Lombardi any time 5:30 till 7:30

Seating for music-only will be first-come / first-served.

Music begins at 7 PM

Australian Black Truffles

Australian Black Truffles are every bit as good as French Black Truffles in winter. Because the earth is round, it is now winter in Australia and their black truffle season is in full swing.

Taking advantage of the spherical nature of this 'big blue marble' and its orientation relative to the sun, we get to have black truffles in summer. That means you can have them on your Taku River Salmon. We're all about utilizing our local food shed. We are also occasionally about going to opposite ends of the earth to make unique and remarkable things happen.

Add 5 grams of Truffle to any dish for $35 The Taku River Salmon in Stage Left and the Garganelli with Truffle Cream Sauce in Catherine Lombardi are excellent candidates. Lobsters are running great right now and Chef JR loves to pair these Australian Truffles with Lobster in summer.

In Stage Left, we'll be running a special of Grilled Lobster with Truffles, Linguini and Roasted Cauliflower for $59

You can even pick up some truffles for home. We use them on all white meat, a lot of different fish and even on the Stage Left Burger. It's $75 per ounce (about 5 portions). Email me or call during the day for truffles to go.

Click for reservations at Stage Left or Catherine Lombardi

It's Negroni Week and Campari Sunday (to benefit Elijah's Promise)!

Negroni Week

Sometimes we can have some fun and do some good at the same time. This week, you have just such an opportunity. You see this week is National Negroni Week! This week, bars across the country all pledge to donate $1 from each Negroni drink to a charity of their choice. Because we're Mark and Francis, and because we have a wonderful network of folks like you (caring and kind, and with very good taste), we're going to take it a step further. Okay, we're going to take it a giant leap further. We're going to donate $2 from every Negroni or any other drink made with Campari from tonight through Saturday.

Negroni Variations Include:

• Classic Negroni (with Hendricks Gin)
• Negroni Sbagliato (with Prosecco)
• Mezcal Negroni
• The Americano

Campari Sunday (June 12)

Furthermore, we're going to cap off Negroni Week with our own invention: Campari Sunday. June 12 we'll donate 20% of your entire check to Elijah's Promise. All you need to do is let us know that you're here for Campari Sunday and start with a Campari cocktail. That will flag your check and 20% of whatever you spend in the restaurant will be donated to Elijah's Promise. Furthermore, we're going to send you home with a pot of herbs (mint, rosemary and thyme) for your own garden. In case that sounds familiar, it is from last week's Hendrick's garden party. The torrential downpour limited attendance and left us with quite a few extra. So if you missed it last week, come have your Hendrick's in a Negroni and help feed those in need.

Elijah's Promise

Since 1989, Elijah's Promise made sure that everyone in New Brunswick has gotten fed every single day! Nobody in New Brunswick need go hungry. They have never missed a day and they have never turned anyone away. It's nice to know that, while we have enjoyed so many amazing meals in New Brunswick's restaurants, nobody has had to go to bed hungry. That doesn't happen by magic though. So come out and live well while doing some good at the same time.

Stage Left Reservations here!
Catherine Lombardi Reservations here!

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!

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]