Terre a Terre, the Garden State’s premier farm to table restaurant, is taking their locally sourced menu on a world tour in 2016, first stop: Italy.
The lengths at which Chef Todd Villani and his team go to ensure that everything is sourced as locally as possible has become a part of the culinary folklore of NJ. Where others make a call asking if something is local, Todd, and very often his business partner Lisa, make the journey to the farm, ranch, or food crafter personally to guarantee that everything is the best there is.
Growing up in New Jersey, Villani has seen much of the the Garden State go from wide open spaces and small family owned agricultural operations, to endless suburban sprawl. By finding, and supporting, local growers, that acreage stands a much greater chance of remaining green. It also mean that patrons of his Bergen County restaurant get the freshest food possible. The passion for local is more than just meat and vegetables, someday soon we’ll share the story of local salt.
Always looking for ways to break new ground (farming pun most assuredly intended), Chef Villani’s new menu will use ingredients sourced locally to capture the genuine flavors of Italy. Italy is a diverse, vibrant country, and has given us Fiat’s Cinquecento, the Marconiphone, and Nutella. Too often in the Garden State, “Italian” is limited to pasta with the same red sauce and tired foodservice cheese. All of that is about to change, let’s take a look at the new winter menu:
Crispy Artichokes, Bone Marrow Chipotle Aioli
Stuffed Clams, Sausage and White Bean, Toasted Fennel
Portobello and Polenta “Lasagna” Truffle Cream
Scallop Crudo Crispy Prosciutto Radichio and Endive Blood Orange Roe
Charred Romaine Anchovy Ciabatta Ricotta Salata
Beets, Smokey Pistachio, Radish, Goat Cheese, Limoncello
Duck Egg Raviolo, Provolone, Lentil, Porcini Syrup
Pasta: Rock Shrimp, Chard, Pepperoncini, Toasted Bread Crumb, Rosemary Sauce
Roasted Meyer Lemon Chicken / Herbed Root Vegetable Barlotto/ Vincotto
Coppinno , Monkfish , Shellfish, Olives, Potato, Pickled Shallot, Sea Urchin, Saffron Jus
Salmon , Cauliflower, Buttered Wheat Berries , Raisin Pignoli Pesto
Veal Meatballs, Escarole and Cannellini, Sunday Gravy
Chianti Short Rib, Gorgonzola Potatoes, Sambuca Glazed Cippolinis and Carrots
Pork Loin, Sweet Potato Puree, Red Cabbage, Dried Cherry and Port
TaT Steak Prep of the Day, Braised Rapini, Sage Gnocchi, Truffle, Mustard Vinaigrette
Located in Carlstadt, Terre a Terre is a surprise from the moment you first pull off the freeway and drive the narrow streets of the borough that were obviously laid out in the era before automobiles. Carlstadt was actually organized by German immigrants in the 1860s and little details and motifs of that heritage can be seen here and there around town. Renovations and restorations have changed parts of Hackensack Street but those old values of hard work, passion for a job well done, and using the best resources around are everywhere, especially at Terre a Terre. Chef Todd Villani’s vision combines the best elements of local and seasonal market bounties and presents them in an environment the echoes a fresh approach to reduce, reuse, recycle.
Terre a Terre has is one of the Garden State’s most acclaimed restaurants with glowing reviews from the New York Times, The Record of Bergen County, and numerous other culinary media outlets. Chef Todd Vilanni’s restaurant received 3.5 stars in New Jersey Monthly in 2014 – the first restaurant in several years to achieve such a high rating.
Terre à Terre
312 Hackensack Street
Carlstadt, New Jersey 07072
Lunch – Wednesday – Friday from noon – 2:30 p.m.
Dinner Wednesday – Saturday from 5:30 – 10:00 p.m.
Brunch is served on Sunday from 11:00 – 2:30 p.m.
(but the food is so good you can enjoy it without the buzz!)
Note: New Jersey Restaurants are permitted to sell NJ wines. It is the Garden State after all and promoting agriculture will prevent more of the state from turning into condo farms. Terre a Terre offers Unionville Wines.
John Lee is Black Tie and Flip Flops Raconteur-In-Chief, the World of food is his playground ~ the whole world! Having a Navy Dad gave John the passion to discover the world. Whether in one of Mr. Boeing’s flying machines, as an armchair traveler with a great book, or a plate beaming with the exotic flavors and fragrances, his day is all about discovering the world and sharing the stories with everyone he meets.
John cut his teeth in commercial kitchens starting in high school and continued into his undergrad years, then the media bug bit. After University he spent time at the Washington Post Company before jumping on the first internet wave in the 1990’s at some of the major players of the era. John also established himself as a culinary instructor where his style of cooking was first called “Comfort Food Remixed.” Don’t get him started on Disney Dining, but yes, he tried “the grey stuff” and it is delicious. John jokes that he’s staying in NJ because he didn’t have enough miles to trade in for a return ticket home to San Diego, but we think he likes it here.