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6/22/2024 0 Comments

Seabras's Marisqueria | Newark, NJ

Snails at Seabras

Fisherman's Seafood Stew at Seabras

Bacalau at Seabras

Cockles & Fried Sticklebacks at Seabras

Marisqueria. Feminine noun. It means a “shellfish bar”.

This will be an unabashed ode to wonderful seafood. I will wax poetic. I will probably drone on, and I will smile. I am smiling now, remembering this meal. I found this place by asking the hotel front desk clerk where was a good place to eat. He asked, do you like Portuguese food? I THOUGHT I knew that food, but was proven to be so wrong. This was not Portuguese bean soup and sweet bread. He named this location, and the next day when I thanked him, he said it was his favorite, and his sister always requested it for special occasions. He is not Portuguese.

First of all, it was in another part of the state, @40 minute ride from the hotel in Wayne, NJ. Way back in Newark, closer to the airport. But I am so glad I made the effort. This restaurant is owned by a family who owns a market across the street, a seafood market. They also have a wholesale seafood distribution company. Need I say more?

The area is known as Portuguese Town. Many shops catering to the community, not to tourists and not to trends. I am sure there are boutique hotels in the area, and if I ever have reason to be in NJ again, I will stay at one, walk the area, and eat here again! Called to make a reservation, told don’t need to. If you come in and there is seating, you sit and eat. If there is no seating, you wait. It’s that funny. When you enter, there is a walkway. First on left is a lively bar, but not a noisy-raucous bar. Just well lit with good conversations going on. Then you pass the “kitchen” (with two cooks). It is a display type, with seafood arrayed in front so you can see how fresh it is. There were whole fish, lobsters, prawns, clams, mussels, eels. The prep kitchen is behind this (with one prep cook), and the dishwashing area behind that (with one dishwasher). That’s it, no multitude of cooks/chefs, etc. like at todays café/bistro/kitchen concepts. Then you enter the dining room. All tile, with white and blue, and a nautical theme. Well I guess, seafood.

Everyone else in dining room had huge platters of food in front of them. I should have recognized this as a theme. It seems every dish you order can feed the whole table. I saw no table finish there food, EVERY table had take out after. I hardly recognized any items on the menu, so ordered everything.

Cockles-These are a clam, but tastier than the frozen ones at home. Cooked liked steamed clams, with olive oil-parsley-lemon juice.
Snicklebacks-Like fried sardines-or smelt, but fatter. Not fatty, but bigger bodied, so more seafood flavor.
Bacalau-Previously dried cod, rehydrated and served with onions-eggs-garbanzos-potatoes-and broccoli. Seasoned only with the salt left over in the dried cod. You use their olive oil liberally to flavor this dish. This dish was the most expensive ordered, at $32, and could easily have fed four+ people.

Snails-SNAILS? Not escargot, but snails. In a broth. This was so good ate very single one. They give you a toothpick to prick them out, but not needed. SUCK the little guys out. You want the liquid that is in the shell with them. That broth, mushroomy flavor, like eating a truffle broth.

Fisherman’s Seafood Stew-HUGE, could have fed six! Served on a platter @29” oval, and was actually only $27. Broth was made with fish fins and tail which were served. Base had tomato, onion, bell peppers, and obviously simmered for hours. Then the clams, mussels, shrimp, and FOUR kinds of fish were added. Hard to decide which was best part of meal, this or the snails.

Easily the best meal of the trip. You should see the smile on my face. ASK someone from the place you are at where THEY like to eat (not a social media wannabe)!

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6/22/2024 0 Comments

Apple Cider Donut and Cinnamon Stick at Honey Dew Donuts.

I knew I wanted to try an apple cider donut, but was talked into also trying a “fruit stick” at a local donut shop by a friend who was from the area. So I found a place and ordered them with my coffee. The best thing about it was my coffee. Thanks, Chef Matt.

Not their fault, mine. I have preconceived notions of what MY donut should be.

But first, let me explain my theory of when people tell you to try something they loved as a child. It may never have been as good as they remember it was. They may have not had it for a while, and so have built an almost mythical expectation of it. Or it simply may not be made the way they used to be.

Then, there are your own expectations. I am not a sweets person, and do not eat a lot of donuts. Except for one. I truly enjoy an apple fritter. I had my first one 33 years ago, in Fort Collins Colorado, at 3am, at a truck stop. I was about to go trout fishing on the Colorado. The guide stopped for gas, and to get coffee and donuts, so I did also. I was sold.

So now all other donuts have to measure up to that one. Only a couple at home do, especially the one on Union Mall, thanks
Mr. donut.

The ones at Honey Dew were good, but not as good as those.

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6/22/2024 0 Comments

Cuban Breeze | Little Falls, NJ

The Oxtails were delicious and soft, natch.

Roast Pork was good as all roast pork is, but not flavored enough, needed citrus. Tostones, twice-fried plantains (starchy banana looking fruit). These are peeled, which is very hard to do. Then cut into @2” lengths, and deep fried. Then they are smashed down, and fried again. Unlike anything at home as has a starch-like taste, but more complexity and not much flavor. I appreciate these as I recognize the effort it takes to make. It’s a whole lot, to take a very hard-to-produce food item, and make it edible/palatable. I do not profess to know how to eat them properly, as I am not from where these items are from, but I had to have them to appreciate them.

Yuca Fries, tasty, softer than a potato. Yucca is a root vegetable. Almost like a Jicama, just not so juicy. Not much flavor, but creates a better French fry.

Red beans, plain. If by now you realize that almost all the food items were either pork, or a starch, I guess we all get it. Ingredients
to make these dishes are all from Cuba, and are what is available. Things they can raise and grow, and there is hardly anything brought in for them.

Cuban tamale, even this needed help. Just corn masa in a husk, steamed. Had to add hot sauce to give it a chance.

I know I must have missed other things, but I did ask for recommendations from the server, but I fear he knew less than I.
There must have been more to this, hopefully condiments. The sauces and toppings needed to make it more than what it was.

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Peter Pao

Seabras's Marisqueria | Newark, NJ

Apple Cider Donut and Cinnamon Stick at Honey Dew Donuts.

Cuban Breeze | Little Falls, NJ

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