How to top a quintet of truly excellent appetizers?
With a truly excellent steak, of course. The 16-ounce boneless rib steak that we shared had been aged for 32 days. About an inch thick and perfectly done, it was as if the whole cow had existed just so it could one day culminate its existence as a gorgeous NoBo steak. It was juicy, incredibly tender, yielding happily to our knives and forks, and definitely ranks up there as one of the most incredible steaks we have ever enjoyed. Also delicious (no small feat with a steak like that) were the haricots verts, perfectly done, and amazingly flavorful, with just noticeable hints of salt, freshly ground pepper and garlic accenting, but not overwhelming, the vividly green and beautifully crisp beans. Rounding out the plate was yukon gold mashed potatoes, crispy onions, and a sous vide egg, intended to be slathered on the steak like butter.
While the glazed warm chocolate Belgian brownie with peanut ice cream, sauce and nut crunch was wonderfully decadent; it was the fried apple beignets that stole the show when it came to dessert. Deep-fried lightly battered apples dusted with cinnamon sugar, the beignets were piping hot, crisp and comfortingly warm and soft under their delicate crust. Paired with a cream soda vanilla ice cream float that was both whimsical and inspired, this was a truly exquisite dessert that more than held its own in a meal that was full of magnificently conceived and expertly prepared dishes.
With his extensive knowledge of foods, spices, cooking techniques, the complex science of food pairings, and an insatiable quest to continue expanding his culinary repertoire, Josh Massin has transformed NoBo into a top notch experience that is on par with any of New York City’s finest kosher restaurants. Run, run, run to NoBo for a truly memorable meal.
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NoBo Wine & Grill
1400 Palisade Ave, Teaneck, NJ
(201) 837-1000
Meat
Rabbinical Council Of Bergen County (RCBC)