True North Osteria Closes

by Melody Kettle

With bright white paper stars from Christmas still hanging in the front window we're saddened to report that we've been told True North Osteria has closed its doors. Taking a quick peek into the restaurant this morning it looks like the crew did a final clean up and then left with everything where it was.

True North was more than just another pizzeria - this place was artisinal, from the locally sources tomatoes to the homemade mozzerella to the crust that was so good guests were known to snatch uneaten crusts from their dining companions.

 

In our yearly roundup of the best and rest of 2012 we wrote "Situated “down Bloomfield Ave” True North Osteria tends to fall off our radar but the pizza will change your life - for real. And yes, there are great vegetarian options including Pan Seared Brussel Sprouts with Pistachios and Shallots that will leave you rethinking Brussels Sprouts forever."



According to Leah Moon, owner of True North, 

"We took a significant financial hit in the 3 weeks following Sandy.  The loss was more than we could afford. While we did not suffer any damage, business came to a standstill while the trains were down and the town was without power. I'm sure that was the tipping point for the handful of restaurants that closed in November as well.  December was also a slow month in Montclair."

True North will sorely be missed. As more details emerge about the closure of True North we will post them in the comments below.

Meatless Monday at True North Osteria in Montclair

by Dianne Wenz in ,

True North Osteria is a cute and cozy little café that serves specialty pizzas, bruschettas and small plates. They cook all of their meals with high quality ingredients and use old world techniques that have been “reinvented for the modern American table”. The vegetables are all fresh and sourced locally, the sauce is made from 100% Jersey tomatoes and the bread is baked fresh in house daily.  

The sign outside True North Osteria says, “This pizza will change your life”, and I just might have to agree with it. Don’t go to True North expecting the average grab-a-slice-and-go-pizza though. This is artisanal pizza that needs to be savored bite by tasty bite, as the thin, chewy, yet crispy dough is carefully handmade from scratch, covered with farm fresh toppings and grilled – yes grilled – to create the most mouthwateringly flavorful little pie unlike any you’ve tasted before. Just as the taste isn’t ordinary, neither are the flavors, with the spicy Jersey Devil pie, the pesto topped True North and the sandwich inspired Grilled Cheese.

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Specialty Pies at Rome Pizzeria in Hoboken + Video

by Melody Kettle

Scott’s Faherty's mobile office - one Macbook pro, an iPad, a Samsung Galaxy S3, and a Droid Razr Max, are spread across the table of the back booth at Rome Pizzeria & Grill.  Scott is conducting business with the passion and social media savvy of a young restaurateur, emailing, texting, communicating with his staff, and keeping an eye on customers. As any restauranteur knows, location is key.  In 2010 Scott purchased his first restaurant, Rome Pizzeria & Grill, located directly across the street from the Hoboken Path station, at 20 Hudson Place.
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Lunching At: Bar Cara in Bloomfield

by Melody Kettle in

There are a lot of really good restaurants in our area.  Often times, many go overlooked – but not by Hot From The Kettle®.  I recently had an awesome lunch at Ryan DePersio’s Bar Cara in Bloomfield. 

I started out with a little antipasti of grilled octopus with shaved sunchokes, and tomato vinaigrette ($12).  The crisp sunchoke, also referred to as Jerusalem artichoke – has a crisp texture of an apple, the color of gingerroot and a somewhat rooty, water chestnut flavor.   Dressed with tangy, crisp vinaigrette, and laid on topped of charred octopus, it was a fresh and satisfying opening course.

For all those who didn’t know, take heed: Bar Cara makes great pizza! The dough at Bar Cara undergoes a 24-hour cold ferment – like any great pizza dough should – and has a nice flavor profile that is noticeable and a light lift.  I enjoyed Ryan’s Pie which is topped with sauce, ricotta salata, house cured-pancetta, Parmigiano-Reggiano, and a sprinkle of chive. This pizza is everything a pie should be.

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Easter Pie Recipe: Pizza Piena

by Melody Kettle

Hot From The Kettle reader, Mario DiBiase, just sent over his mother's recipe for Italian Pizza Piena. There's a great story behind the recipe, too!

First my mother would start off by going to all the Italian delis in the neighborhood and collect the heels (ends) of assorted cold cuts - salami, prosciutto, copacola, mortadela and prusciutto cotta (ham) and D E M A N D a discount for these left over cuts that "nessuno se catta" as she said. This is a medley of meets and I've found everyone uses something different, for Mom it was what ever she got on sale or was available. These are the ones that I thought made the best pie. I've had it made from just hot and sweet dried sausage too.


Here's my families recipe - enjoy:

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More Than Just Ah'Pizz

by Melody Kettle

Co-Owner Christopher Delisio, Chef Greg Lampariello, Pizzaiolo Robert Cino, Co-Owner Michael LaMorte

Ah'Pizz, Montclair’s home of Pizza Napoletana, located at 7 N. Willow St., is taking their cuisine to the next level.

Read more on Montclair Restaurant News.