Reservation
236 Old River Road, Edgewater, New Jersey, 07020 fri + sat 5-11pm | tue, wed, thur + sun 5-10pm 201.943.8808

TableBooking








    OurMenu

    “We believe that the experience of sharing a meal should be absolutely memorable.”

    – avi premlall


    GettingStarted

    Wikipedia – History of Appetizers and Hors d’oeuvre Appetizers and hors of d’oeuvre the latter literally meaning “outside of the work”- assume a wide variety of forms in American dining. Late twenty century dictionaries treat appetizers and hors d’oeuvres –popularly understood to be bite-sized finger foods offered at cocktail parties and receptions – as synonyms. Americans also use “appetizer” to indicate the first course eaten when seated at table in a three course (appetizer, main course, dessert) meal. Virtually all cultures have indulged in pre-prandial morsels designed to whet the appetite for more substantial across cultures in offering salty foods as stimulants. The ancient Greeks and Romans sampled bits of fish, seasoned vegetables, cheese and olives while the Renaissance Italian writer Platina recommended thin rolls of grilled veal to stimulate the appetite for food and drink. Wealthy Frenchmen picked at hors d’oeuvre throughout fancy meals from the late seventeenth through the mid-nineteenth centuries, when little plates and their suggested contents – ranging from oysters, stuffed eggs and plates to slices of beef tongue or braised quails were shown on table layouts illustrating dinners served a la française.

    MainEvents

    Wikipedia – Cuban cuisine is a blend of Native American Taino food, Spanish, African, and Caribbean cuisines. Some Cuban recipes share spices and techniques with Spanish and African cooking, with some Caribbean influence in spice and flavor. A small but noteworthy Chinese influence can also be accounted for, mainly in the Havana area. During colonial times, Cuba was an important port for trade, and many Spaniards who lived there brought their culinary traditions along with them. As a result of the colonization of Cuba by Spain, one of the main influences on the cuisine is from Spain. Along with Spain, other culinary influences include Africa, from the Africans that were brought to Cuba as slaves, and French, from the French colonists that came to Cuba from Haiti.[1] Another important factor is that Cuba itself is an island, making seafood something that greatly influences Cuban cuisine. The tropical climate produces fruits and root vegetables that are used in Cuban dishes and meals. A typical meal would consist of rice and beans, cooked together or apart. When cooked together the recipe is called either “Congri” or “Moros” or “Moros y Cristianos” (black beans and rice). If cooked separately it is called “Arroz con/y Frijoles” (rice with/and beans).

    SweetEndings

    Wikipedia – Dessert is a course that concludes a main meal. The course usually consists of sweet foods and beverages, such as dessert wine or liqueurs, but may include coffee, cheeses, nuts, or other savory items. In some parts of the world, such as much of central and western Africa, there is no tradition of a dessert course to conclude a meal.

    SidePieces

    Wikipedia – Side dishes such as salad, potatoes and bread are commonly used with main courses throughout many countries of the western world. New side orders introduced within the past decade, such as rice and couscous, have grown to be quite popular throughout Europe, especially at formal occasions (with couscous appearing more commonly at dinner parties with Caribbean dishes). When used as an adjective qualifying the name of a dish, the term “side” usually refers to a smaller portion served as a side dish, rather than a larger, main dish-sized serving.


    • The food here is consistently good, I have been here on weekdays, weekends, for brunch, on holidays when they have prix fixes and on days when there are barely people here - consistently these guys put out a great experience and meals that always delight. This is one of my favorite restaurants the the greater Northern New Jersey area.
      Jay Chatarpaul
      Jay Chatarpaul
    • La comida aquí es el mejor de los USA. Asistí a un baby shower para mi novia durante un brunch el domingo . Hemos sido capaces de decorar el lugar a nosotros mismos , jugamos la música que nos gustaba , y disfrutamos de una comida de tres platos que parecía que estábamos de vuelta a casa . ¡Bien hecho! (Google translate)
      Maria Anthony
      Maria Anthony
    • I came here on the opening night. I had the steak, well to be precise the churrasco. It was impressive, but, this was opening night. I had just moved to the East Coast, so finding a good restaurant means you go again, and again. Repeatedly, every item on the menu is just a dance to remember. From the Camarones Verdes to the Ropa Veija - these guys get it!
      Rick Chavez
      Rick Chavez
    • We had our wedding anniversary party here. The BYOB service is great, everyone was able to bring their favorite drinks and we embellished in the food and music. The best part? The owners came over, spoke to us and found out it was our anniversary. They asked us for our wedding song, and then played it for my wife and I to dance after dinner. You can't beat that!
      Dan Atieh
      Dan Atieh