The Restaurant Guys

The New Stage Left and Paddy Cohn

As the sun is setting earlier and earlier and rising later and later, it means that the holidays are just around the corner. Soon at Stage Left we will celebrate our 25th anniversary on the corner of Livingston Avenue. We've remodeled and redecorated the place. We've expanded out the bar room to encompass our roaring fireplace and redesigned the other dining rooms entirely. If you haven't been to Stage Left in a while, you haven't been to Stage Left. While we've updated our look and expanded our bar menu, some things remain consistent. The dedication to serving you great stuff in a warm and welcoming environment stays the same.

Click any image for a link to a great little article about The New Stage Left and Paddy Cohn, the artist whose work now hangs on our walls. We would love for you to come check it out.

New Stage Left Bar Menu!

To Coincide with the Newly Renovated Stage Left, We've Launched a New Bar Menu
Available at The Bar and Bar Tables

Snacks
Cashew Caramel Corn 6

Roasted Nuts 6
Olive Oil, Garlic, Chipotle

Charcuterie
Country Pate 10

Lamb and Bacon Terrine 12

50 day Dry aged Beef & Jamon Terrine 19

Charcuterie’s Friends
Pickle Plate 9
Eggs, Beets, Ramps, Corn, Red Onion, Fennel, Cucumber

A Category by Itself
The Stage Left Burger 16
Aged Vermont Cheddar & Chipotle Mayonnaise
  …add Amish Bacon 3
  …add Steak Fries 6  

Sandwiches
Grilled Cheese 15
Artisanal Cheese on Brioche with House-made Pickles
Truffle Honey

Chicken Sandwich 17
Wood Grilled with Aged Vermont Cheddar & Amish Bacon

Duck Confit Sandwich 18
General Tso’s, Jalapeno Cole Slaw, Fresh Radish

Open-faced Cuban Sandwich 22
Mojo Pork Belly, Jamon Iberico, Bone Marrow
Nababbo & Vieux Chimay Cheeses

Salads
Spinach Salad 13
Warm Bacon Vinaigrette, Shallots, Hard Boiled Egg

Steak Salad 18
Blue Cheese, Candied Pecans, Shallot Vinaigrette

Tempura
Chicken Tempura 14
Sweet Chili Sauce

Priorat: Modern Wines of Spain

Dinner with Valenti Llagostera of Mas Doix
Thursday, November 10

We're excited to announce a winemaker dinner we've been trying to put in place for over a year. I met Valenti a couple of years back at a professional tasting in New York. His wines just blew me away: Four exhilarating bottles from his Priorat estate, one more profound than the next. Wow. I asked him to come host a dinner on the spot. He is not in the country too often but finally, we've got him committed to a date. I hope you can join us.

Grape vines and olive trees grow where nothing else will. While some of the world's wine regions are quite lush, some of the world's most compelling wines come from hardscrabble places that, in winter, more resemble the moon or some alien landscape. Cote Rotie is one such place. Priorat is another. Priorat is the region in Spain where the innovative and the historic come together with thrilling results.

Cellar Mas Doix is an exciting young winery created by the Doix & Llagostera family in 1998; but it is the modern manifestation of a tradition that began in 1850. It was two generations back when Juan Extrems Doix took gold medals for these vineyards in Paris (1878) and Barcelona (1888). His grandson Juan Doix and Valenti Llagostera are tending those vineyards today, with similarly spectacular results.

The vineyards are planted to Cariñena (114 years old), Garnacha (80 years old), Syrah, Cabernet Sauvignon and Merlot! High altitude, the rugged land and extreme slope of the hillside imbue the grapes with a power that will bring a smile to lovers of New World Cabernet and a brooding earthiness that will delight European traditionalists. They are shockingly good.

We're delighted that Valenti Llagostera of Mas Doix will be here to present his wines at dinner on Thursday, November 10. These are big, bold and beautiful wines, we've created a great dinner to match and there is no better ambassador of the region than Valenti. I hope you can join us.

Hors d'Oeuvres
Bubbles

Chestnut Soup
Grilled Lion's Main Mushrooms
Priorat Les Crestes 2015

Roasted Duck Breast
Braised Winter Vegetables
Priorat Salanques 2013
Priorat Salanques 2008 (from magnum)

Venison Strip Loin with Apples and Foie Gras
or
Beef Strip Steak
Priorat Costers de Vinyes Velles 2012 (from magnum)
Priorat "Cuvee 1902" 2012

Apple and Bourbon-Nectarine Cobbler
With Pecan Streusel

$179 per person
[email protected]
732-828-4444

The Dining Room Stinks a Little Bit... Oh, Wait... Truffles!

James Beard held that, gastronomically speaking, the white truffle is greatest expression of the land and caviar is the greatest expression of the sea. He was correct, of course.

Alexandre Dumas wrote "The most learned men have been questioned as to the nature of this tuber, and after two thousand years of argument and discussion their answer is the same as it was on the first day: we do not know. The truffles themselves have been interrogated, and have answered simply: eat us and praise the Lord."

The Ancient Romans thought that truffles resulted from lightening strikes.

The point is, that they have always been considered, one of the finest and rarest foods on the planet. White truffle season is upon us. They arrive Thursday and we're putting them right to use with a Truffle Tasting Menu in Stage Left. The menu is carefully crafted to show the truffles at their best. We're standing by to make excellent wine pairings from Burgundy, The Rhone, and The New World. Come join us.

Stage Left White Truffle Menu

White Truffle and Vanilla Poached Giant Prawn

Wagyu Short Rib
with White Truffle Gnocchi

Grilled Veal Loin
with Humbolt Fog Polenta, Egg yolk, White Truffle

Mascarpone Cheesecake
with Truffle Honey, Figs, Truffle Powder

$179 per person

Make a reservation here and just note that you'll be coming for the tasting menu. We'll be offering it Thursday 10/20 through Monday 10/24.

Truffles in Catherine Lombardi and Stage Left

Starting Thursday, you can also order truffles as an add-on over any dish in Stage Left and Catherine Lombardi for 5 grams for $50. They are remarkable over Garganelli with Truffled Cream Sauce, they make a Veal Chop sing and many particularly decadent guests (and one particularly decadent restaurant owner) make a tradition of the Truffled Stage Left Burger! You read that right. don't knock it till you've tried it.

Click here for Stage Left Reservations
Click here for Catherine Lombardi Reservations

Autumn Walk-Around Wine Tasting: Saturday, October 29, 2:30 - 5PM

Come Meet Paddy Saturday Afternoon, October 29. Concurrently, we will hold our Autumn Walk-Around Wine Tasting. We'll also be presenting fifteen exciting new wines for your sampling pleasure.

The cost of the Reception and Wine Tasting is $25. Which is Applicable to the purchase of your first case of wine.

Reservations are strongly suggested.
[email protected]
or 732-828-4444

The New Stage Left: Restaurant and Gallery Space

As we approach our 25th year on Livingston Avenue, we've entirely remodeled Stage Left.

Opening Reception with Artist Paddy Cohn
Saturday, October 29, 2:30 - 5PM

While there are some finishing touches to be done, the transformation soon will be complete. Don't wait until then to come see us, but do come to the official unveiling on October 30.

While we've created a striking and delicious modern space, we've also returned to some traditions of our opening days. For instance, we are once again an art gallery. We could not be more excited about the first artist to show in our new Stage Left.

Paddy Cohn

Paddy's extended Caribbean family has roots in St Bart’s, St. Thomas and Guadeloupe. Her art has an inherent quality found in objects and materials with patina and soul. “ I love experimenting with color and texture: powerful tools.” After graduating from the Fashion Institute of Technology, Paddy worked for many years as a textile designer in Manhattan.

Inspired by her professional work and her origins and life-long connection with the Caribbean, Paddy decided to devote herself full-time to her primary passion, creating beautiful artwork inspired by the islands. From soaring paintings of the natural elements, to abstracts that range from brooding to celebrations of life, the work has been exceedingly well-received.

We consider ourselves lucky to have her paintings all around our restaurant.

Come Meet Paddy Saturday Afternoon, October 30.

Labor Day Cookout: Sidewalk Cafe is Perfect

Well here we are at the end of Summer. While it has gone by too fast, it has not yet breathed its last. In fact, as the nights are getting a touch cooler, they're bringing a very welcome relief to the heat of August. Most evenings, our sidewalk cafe has been enjoying lovely end-of-summer breezes. If you're around this weekend, please do come join us. We'll be closed on Monday itself, but open the rest of the weekend. On Sunday, we will punctuate the end of the official summer season with our annual LABOR DAY WEEKEND COOKOUT.

Great food, great bourbon and great music with The Bond 005tet. These guys are fantastic and vocalist Danielle Allario is just out of this world.

Labor Day Weekend Cookout: Sunday, September 4

Though Labor Day is just around the corner, it's not gone yet! Stage Left's Sidewalk Cafe seems to be where everyone wants to eat this summer. The produce of the season is in full swing. We're canning Catherine Lombardi's year's supply of tomatoes and the History of The Tomato tasting menu is offered every night in Stage Left to great acclaim. Make a reservation any night in Stage Left to literally eat your way through 400 years of tomato history.

We are going to punctuate the end of the official summer season with our annual LABOR DAY WEEKEND COOKOUT on Sunday, September 4.

Food (Seating 2:30 - 9PM)

On the sidewalk (and in Stage Left), we'll be serving our Famous Burger, Lobster Rolls, Soft Shell Crab Sandwiches, Wild Salmon, Grilled Giant Prawns, Wild-Boar-Chili-Cheese Dogs, St. Louis Ribs, our entire Steak Menu, and a Mixed-Grill for those who can't decide! It won't be exclusively a meat-fest, as tomatoes and corn are at the height of their season.

Music (4-7 PM)

We'll have live music on the street from 4 to 7 PM, provided by The New Brunswick Jazz Project (NBJP.org).

Bourbon (Timeless, but the bottle engraver will be here from 4-6)

Woodford Bourbon is sponsoring this event. Woodford is a lovely sipping bourbon in its own right, and it makes a particularly sophisticated Julep. We'll offer an array of cocktails, particularly suited to Woodford (including the last juleps of the season). Several different marks of Woodford will be available to try.

Engraved Bottles (4-6 PM)

You can see above, just how cool an engraved bottle of Woodford can be (even if you're not a Kentucky Wildcat fan). You can purchase a Woodford bottle and we'll have an engraver on-site to personalize as many bottles as you like. This is a great way to get some Christmas shopping done early. I have given out personalized bottles of Woodford and they are very very much appreciated.

Reservations here or at 732-828-4444

Stage Left Butcher Shop is Open For Labor Day Weekend

If you're cooking at home on Labor Day weekend, you may as well cook with the finest. At Stage Left, we get the finest. As we often do on these Holiday Weekends, we are offering a selection of our meats for your home grilling.

21-28 Day Dry Aged Prime Angus ~ 3 Lb Porterhouse	$90
Dry-Aged, Bone-In Filet Mignon ~ 1 LB	$45
Whole Flatiron Steak (25 to 37 oz.)	$15	/LB
Berkshire Pork Porterhouse Chops (12-14 oz)	$12
Nature Veal Porterhouse Chop 15/16 ozv$25
Stage Left Burger 10/11oz with 3-yr Cheddar, Roll, Chipotle	$10	/ each
Amish Bacon	$8	/LB
Wild Boar Chili	$15	/LB
Pulled Pork	$15	/LB
Wagyu Flatiron Steak (~7 oz)	$25
45 - Day Dry-Aged Prime Tomahawk (36 - 42 oz)	$90

Place order [email protected] or by calling 732-828-4444.

Please order by Thursday 9/1 by 5 PM to ensure availability.

Newsflash for Wild Salmon Lovers

We are scheduled to get a shipment of Taku River Salmon on Saturday.

Might be a good night to come in for dinner.

Click the Image for a Great Video