Tag Archives: nj

Razza

A wild hybrid that marries the best of both classic Neapolitan pizza and old school NYC/Brooklyn pizza, Razza in Jersey City is the kind of place where you just can’t stop eating.

The dough is bubble-charred, puffy and light, like Neapolitan pizza. But the formal requirements of noted Neapolitan rigor are quickly dispensed with and cast aside (San Marzano tomatoes, wheat flour, bufala mozz, etc).

Instead, chef/owner Dan Richer, who has been honing his pizza skills for 15 years, pulls ingredients from high quality local produce purveyors and makes a great deal of his own shit right there on site. “I’m not even close to being done,” he says of perfecting his craft.

If this is only the rising action in the first act, then I can’t wait for the denouement.

The tomatoes are bright, and left largely unadulterated. The cheese is fresh, smooth and creamy. The dough is airy yet crisp from crust to point, showing some backbone on the bottom: Like it’s New York neighbor, it doesn’t flop in the center. This magically allows the toppings to seem as if they’re suspended atop a pillow of edible air.

The crust also takes on a unique grey coloring from being allowed to cook a bit longer at a slightly cooler wood oven temperature than its motherland-cousin from Naples.

Neapolitan pies get real hot real fast. This allows a yeasty aroma to linger in the resulting khaki-colored, leopard-spotted crust, retaining a somewhat more chewy and more dense texture. Could that be called medium rare dough? Perhaps. Anyway the difference here may be slight in execution, but it is noticeable in appearance and flavor.

There’s also none of that soupy sauce or pooled melted cheese that can sometimes weigh heavy both in the center of a Neapolitan pie and in your belly after you eat it. To the contrary I felt light even after eating an entire pie’s worth of pizza all by myself. I could’ve easily had two more, but there was a steak dinner to be had nearby at Liberty Prime. I had to conserve stomach space.

In any case three of us each ate a third of three pies (two slices of each, each). We started with the Margherita, had a mid course of Fungi, and then a dessert of Burrata. I’m hard pressed to choose a favorite among these, but I think that last one left me floating. That deliciously silky burrata with tomato, olive oil and sliced garlic…

I’m fairly certain this is my new favorite pizza joint, possibly squeaking just ahead of the Coney Island stronghold Totonno’s. You really need to get over here to try this shit. But if my words and images don’t convince you to make the trip out here for this pizza, maybe Phil Rosenthal will. It was featured on  the Netflix show “Somebody Feed Phil.”

Check it out:

RAZZA
275 Grove Street
Jersey City, NJ 07302

Liberty Prime Steakhouse

Chef Chuck Troup is kicking ass over at Liberty Prime Steakhouse in Jersey City. Last night I had the pleasure of dining there with some friends from Strassburger, which supplies Chuck with a lot of his beef.

Chuck buys mostly fresh beef, which he ages himself in-house to a minimum of 42 days in most cases. However he loves the flavor of dry-aged beef, especially in the 80-120 day range; he even experiments with really old stuff. For example, when I first met Chuck at Maxwell’s Chophouse, he served me a 500 day dry-aged strip.

This time he served me a 365 day dry-aged strip.

But before I get sidetracked with all of that delicious, mad-scientist shit, let me get right down to the meal from front to back.

The night began with a dry-aged martini. Grey Goose vodka gets infused with 60 day dry-aged beef fat and rosemary. It gets mixed with a little vermouth and simple syrup before being garnished with a rosemary-skewered trio of blue-cheese stuffed castelvetrano olives. Sweet. Savory. Delicious.

While we are on the subject of drinks, the main bar here is beautiful and impressive. Easily a place you’d want to hang at after a rough day at work or even to hit up for some bar grub, like this kickass dry-aged burger.

The grind comes from Debragga since Strassburger doesn’t supply dry aged ground beef at the moment. The burger had a nice funk, was well seasoned and was perfectly cooked.

Okay so back to the rest of the meal…

We started with the house-made bacon and beef fat table bread, which was served with creamy, soft, herb butter.

Everything here is house-made, in fact, from the bread to the bread pudding, from the signature sauces (soon to be bottled and sold) to the signature sides. Even the microgreens are grown by Chef Chuck at his Colorado ranch, Skeleton Ridge Farms.

The first course was a 60 day dry-aged steak tataki sushi roll that was lightly fried. This was fucking amazing and crazy creative.

On deck: even more creativity and deliciousness. Chuck cranked this out of the park. This not your ordinary bone marrow:

The marrow gets roasted, folded with blue cheese to create a mousse, piped back into the marrow bone, and then brulee’d for the finish. A squeeze of charred lemon really cuts the fat with brightness, creating a beautiful and delicate balance. A taste of this will send shock waves through your tastebuds. This is a top dish of the year for me. It’s off menu though, so make sure you tell them I sent you when you ask for it – it’s different from the regular marrow on the menu.

We had a light palate cleanse with this small, refreshing salad, composed mostly of Chuck’s micro greens.

Then we had a Spanish style braised and grilled octopus dish that was garnished with potato, chickpea puree, tomato, pickled onion and greens. Tender and delicious.

The main event for the table was a huge spread of the major beef cuts. We had (counter-clockwise from the bottom right) a 60 day dry-aged porterhouse, a 60 day dry-aged tomahawk rib eye, a 40 day dry-aged bone-in tenderloin, and the 365 day dry-aged strip steak.

Here’s a closer look at that year-long aged steak.

After all the fat and bark was trimmed away from that hunk I showed you up at the top of the review, this was all that was left:

Now you understand why dry-aged steaks cost more. So much is lost in the process! The result is a somewhat vaporous and aromatic punch in the mouth that leaves you with the familiar flavors of mushrooms, truffles, aged cheese, and nuts. Just a few ounces will do fine for this, as it can more readily be identified with a cured product like bresaola or salami than a traditional steak. I like to call it “beef jet fuel,” since it almost tickles the back of your nose – like when you catch a whiff of gasoline, or take on a big blob of wasabi.

The steaks were all awesome. Every one of them was a winner, and you can really taste the care that Chuck puts into the aging process. And Chuck’s sauces really helped to elevate them.

These aren’t your average steakhouse sauces. Chuck’s chimichurri, his vinegar based steak sauce (fuck tomato based sauces), and his horseradish cream are all recipes he developed over decades in the business, from way back when he was 15yrs old and working two blocks from home in his local neighborhood fine dining restaurant,  Commander’s Palace. Hell of a place to start. Hell of a place to earn your stripes.

It should be no surprise, then, that he came up with an absolutely killer sauce made from luxardo cherries, rendered trim, drippings and reduced bone broth. This is a sauce that I might expect from an extremely high end meat-centric place like The Grill or TAK Room, to accompany a roasted prime rib or a decadent Wellington.

Insane depth of flavor in that shit. Pure gold. I would drink it.

On the side we had a nice array of creamed spinach, mashed potatoes, lobster mac & cheese, and Brussels sprouts with bacon.

And of course dessert was a blowout with key lime pie, fried cookie dough with ice cream, bread pudding, chocolate lava cake, cheese cake and creme brulee.

What a great spot. Spacious, beautifully decorated, sleek, and with top notch service and attention to detail. The place even does double duty as an event space next door for corporate events, weddings, etc.

Please don’t be dissuaded by the fact that this place is in Jersey. The PATH train to Grove Street or Exchange Place is so fast from either midtown or downtown Manhattan. And Liberty Prime is just a short five minute walk from either station in Jersey City.

I’m going to need to go back there and try some more of Chuck’s amazing cooking. I hope you get over there too!

Liberty Prime Steakhouse overall score: 91

Flavor: 9
Choice of Cuts & Quality Available: 10
Portion Size & Plating: 10
Price: 8
Bar: 10
Specials and Other Meats: 8
Apps, Sides & Desserts: 9
Seafood Selection: 8
Service: 10
Ambiance: 9

My second visit was just as good as the first, only this time I was able to try some absolutely stunning A5-rated beef from  Miyazaki.

As expected this was a knockout. But so was the 60-day dry-aged strip steak that he served.

LIBERTY PRIME STEAKHOUSE
111 MONTGOMERY ST
JERSEY CITY, NJ 07302