Hot From The Kettle ®
Montclair continues to keep food bloggers on their toes. Here’s a quick look at what’s new on the food scene.
Montclair's newest restaurant, Fin Raw Bar & Kithen, 183 Glenridge Ave., opened it's doors Wednesday for dinner service.
Samba Montclair, which we told you about in August has new signage hanging above the location. According owner, Ilson Goncalves, he is working with the chef to develop the new evening menu. He anticipates completion and the first Samba diner service by next month.
Despite my love of all things pork, my favorite food is undoubtedly raw oysters on a half shell. Understandably, I’ve been chomping at the bit for Fin Raw Bar & Kitchen to open.
This picture was taken in AugustUnfortunately, due to construction delays, Fin Raw Bar & Kitchen will not be opening today, October 1.
According to management, the seaside chic restaurant should open by mid-October.
A tiny white sign taped to the doors at 183 Glenridge Avenue reads, “Mei’s Café is relocating to 5 N. Fullerton Avenue. (Just around the corner.)”
So, who’s going to fill the spot? And when? Here's the answer hungry foodies: on October 1, 2012, a raw bar and kitchen, cleverly named Fin will gastronomically redefine Glenridge Avenue.
Fin is owned by New Jersey restaurateur, Gerry Cerrigone along with his business partner Robert Gaccione. Gerry and Robert also own and operate the very popular Salute Bistro at the corner of Glenridge Avenue and N. Willow St.
The kitchen at Fin will be headed up by veteran executive chef, Michael Juliano, of the South City Grill restaurant group, who will also own a smaller percentage of Fin.
Fin, according to Cerrigone, is dedicated to sustainability and seasonal quality, offering “light, clean fare, with a price point that’s sensitive to the times.” Although Salute and Fin are sister restaurants there will be no menu overlap, as Cerrigone plans to “accentuate the fish.” All fish will come from Hunt’s Point.
the unimproved interior at FinAlthough the Fin menu is not complete, I did get a quick peek at it. Some of the divine selections include a variety of wood-grilled whole fish, Monkfish Osso Bucco, Squid Ink Tagliatelli, Crispy Skin Salmon, Shaghai Lobster and Shrimp, and a raw menu featuring eight varieties of oysters from bi-valve locales such as New Brunswick and Washington State. Fin will also offer many gluten-free selections.
Fin will mark Gerry Cerrigone’s sixth restaurant. As a teen, he trained at Il Tulipano, then at the age twenty-one, opened his first restaurant, Oggi, in Caldwell. Four years later he purchased Mezzanotte in Caldwell, which he gently transitioned into Luce.