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BY JILLIAN RISBERG
NEWJERSEYNEWSROOM.COM
I don't eat out much, but when I do I am discerning about which restaurants I choose and always take a number of factors into consideration, including the quality of the food, type of ingredients used, atmosphere and staff.
You could say I know a thing or two about fine dining, having worked atop the 106th floor of the World Trade Center in the catering department of Windows on the World and I trained at the Rainbow Room in Rockefeller Center. I also love to cook and inherited that passion from my mother and grandmother.
Two weeks ago, when my birthday rolled around and I was choosing a place to indulge, a little research produced an unexpected gem in Teaneck called Amarone Ristorante. In Bergen County, where Italian restaurants are a dime a dozen, this 80-seat carriage house near the Municipal Green boasts superb food, impeccable service and a warm backdrop that will transport you to Italy.
After perusing the menu, Penne alla Mozart with/shallots, sweet peas, basil and pink vodka sauce caught my eye, but Ravioli Aragosta with/lobster ravioli in a champagne cream sauce sounded particularly mouth-watering.Our waiter suggested a combination of the two dishes and chef Vincente Degenaro's subsequent creation was phenomenal – tender lobster ravioli in creamy pink vodka sauce, teeming with flavor and a feast for the eyes. My companion had Battuta Di Pollo Paillard/grilled chicken breast paillard with tomato, onions and arugula salad that was equally delectable, fresh and vibrant. Warm rustic bread pleased the palate and offered a perfect accompaniment to the entrees. Portions were generous and satisfying.
Since my companion happened to slip that it was my special day – a lovely surprise awaited me at the end of the meal. Team members arrived singing "Happy Birthday" and presented a piece of red velvet cake (candle on top) with cream cheese frosting that stopped us in our tracks. Need I say more!
Amarone specializes in Northern Italian cuisine, known for white, buttery sauces and gourmet style sautés; it is less reliant on olive oil and tomato.
Since opening in July 1999, manager/owner Nick Lulani has been trying to please people and provide superior food. He purchases organic poultry, wild fish when available and local fruits and vegetables (seasonally) at the Teaneck Farmers' Market.
Signature dishes are Osso Buco Amarone/veal shank in a vegetable tomato sauce with homemade potato gnocchi and Anitra Alla Genaro/Long Island duck roasted over wild rice and dry cranberry sauce.
There's a garden behind the restaurant and come summer, Amarone grows their own herbs and spices and uses the fruit from a fig tree to enhance salads, chicken, fish and pasta. At times, they make Figs and Prosciutto di Parma or serve fresh figs for dessert.
They always take customers' health into consideration and do all they can to be accommodating.
"If (a person) wants something steamed, we steam it for them; no salt, no salt, no butter, no butter or ‘create a dish,'" Lulani says. "Even if it's a special - if there's something you don't like and you (want) to replace with something else, chef is more than happy to do that."
It is easy to understand why Amarone has such an extensive base of loyal customers; we became fans on our first visit and can't keep this secret for long.
