Teaneck’s Nobo Wine & Grill (1400 Palisade Avenue; Teaneck, NJ 07666, Telephone: 201.837.1000), never ceases to amaze and delight. Under the direction of Executive Chef Josh Massin (formerly of Manhattan’s Mike’s Bistro), this restaurant which we reviewed before – with a different chef and a different name, though still under the same owners – redefines the meaning of “succulent.” This past Tuesday, the incomparable Lévana, treated SYR and I to this eatery.
We started our culinary adventure by sharing three appetizers: Big Eye Tuna Nicoise…
…and Wild Mushroom Risotto. The tuna in syrup, tasted heavenly with a subtle citrusy flavor and sides that perfectly complemented it; the cassoulet was quite reminiscent of a fine cholent, in fact Chef Josh told us that cholent (or chaud lent) was most likely based on this French delicacy. The marrow bone was – for me – a superb touch, after all as a kid I used to fight my dad for these bones. After all these years, after all the changes in palette, nothing compares to a great marrow bone. Hmm, hmm! The risotto came with parsley puree, salamesian and white truffle oil, strongly flavored and delicious!
We then proceeded to share three mains: Boneless Braised BBQ Short Ribs…
The short ribs, and sides, brought in a beautiful tapestry of perfectly balanced flavors and tender, juicy meat!
We then proceeded with a Crispy Skin Poached Dark Skin Meat Chicken, it consisted of smoky white wine, braised savoy cabbage, local Rusian fingerling potatoes, chicken sausage dumplings, braised leeks, red pepper aioli and garlic crouton. Incredibly flavorful with an orangey taste, and very juicy. We loved it!
But the pièce de résistance was the Butcher’s Cut Steak, not on the regular menu and not always available, it was recommended by the Chef. Cooked sous vide* it came with sauteed haricot vert and Yukon Gold potatoes. It came medium rare, it was superbly tasty, soft like butter and very juicy.
We washed it all down with Segal Merlot 2011, it was adequate without being overpowering
For dessert, in a tremendous display of self restraint, we shared a single Peanut Butter Chocolate torte, with a Lace Cookie and a Cinnamon Ice Cream. Ahhh, a perfect cap to a perfect meal!
With a very attentive, unassuming Chef, great food, superb company and just the right ambiance… who can ask for more?
*Sous Vide – From the French “under vacuum.” The ingredients are slowly cooked (for as long as 72 hours) in a water bath – while sealed in airtight plastic – as a result the natural juices and flavors stayed undiluted with whatever ingredient is so cooked. The reason for this method of cooking is to cook the item evenly, without overcooking the outside as the inside gets the same amount of donenness, with all around juicier results. Meat, using this method is cooked between 131F. to 140F. Vegetables need a higher temperature.