- BOE Prez Faults Town Engineer For Field RumorsPosted 2 weeks ago
- Lower Linden Avenue Closing For ConstructionPosted 2 weeks ago
- Mt. Prospect Closed Southbound Until Sunday MorningPosted 1 month ago
- Referendum Passes By Wide MarginPosted 1 month ago
- Schools Closed Again: Snow Day 6Posted 2 months ago
- Board Of Ed Approves Referendum, Goes To Voters March 11Posted 2 months ago
- Gov. Christie And The Flappy BirdsPosted 2 months ago
- Superior Court Reverses Ruling In Lawsuit Against BOEPosted 3 months ago
- BOE Backs Off Split ReferendumPosted 3 months ago
- Superintendent To Leave Verona For DenvillePosted 3 months ago
Verona Native’s Restaurant Gets NYTimes Review
Mark Papera, the Verona native who is the chef/owner of Fricassee French Bistro in Montclair, probably smiled when he read the New York Times‘ Web site yesterday.
The Times‘ food critic gave Fricassee a rating of “good” and said, in part, that “it’s hard not to root for Mr. Papera”. Papera had been the owner and chef at Epernay, a previous restaurant on the site, but sold it and moved to upstate New York seven years ago. He returned to New Jersey and developed the new place in December 2012.
The Times clearly loved the new concept, saying:
Everything arrives in generous portions. Some dishes — like the terrific roast chicken, served with a heap of brussels sprouts, other vegetables and truffled macaroni and cheese — are filled to overflowing. Both the flaky monkfish, paired well with its bordelaise sauce, and the skate, nicely sautéed with butter, shallots, garlic, capers and lemon juice, were enormous. So was the pot-au-feu, a special one evening that delivered on its wintry virtues.
The tender strip steak was fine, too, but let’s linger on the cassoulet for a moment, since it showcases Mr. Papera’s best instincts. He combines four kinds of sausages — garlic, merguez, chorizo and duck — with slab bacon, short ribs, pork shank and duck confit. Then he slowly cooks white beans and tomato confit in the braising liquids, before putting it all together for baking with bread crumbs on top, giving this most hearty of French dishes a slightly crunchy top. It’s a worthy homage.
You can read the full review here.
Get News Updates By Email
Boys Lacrosse Gets A Win
Senior Matt Thompson had his best game ever for...
- Posted 3 hours ago
Verona In The Montclair Film Festival
The Montclair Film Festival is a seven-day extravaganza of...
- Posted 5 hours ago
VHS Makes Another Top High Schools List
Verona High School has made U.S. News & World...
- Posted 19 hours ago
Where In Verona Is It? Week 52
This is it folks: The last week of MyVeronaNJ.com’s...
- Posted 3 years ago
Where In Verona Is It? Week 22
Naughty? Nice? We’re not going to be judgmental. We’re...
- Posted 3 years ago
PSEG: Here’s Verona Outage Map
With the millions of homes without power around New...
- Posted 1 year ago