The Ridgewood Blog Brings a Free Market Laissez-faire Point of View to Local, New Jersey State and National Issues.
February 8,2017
the staff of the Ridgewood blog
Ridgewood NJ, Today we are pleased to announce our Winter prix fixe every Sunday through Thursday: an appetizer, entree, and a dessert for $29.95 per person! Call us at 201-444-4910 or click here to make your reservation now: https://www.opentable.com/novo-reservations-ridgewood
NOVO
37 Chestnut St
Ridgewood, New Jersey
@NovoNJ
Call (201) 444-4910
Restaurant Week 2016
back by popular demand
RIDGEWOOD’S own RESTAURANT WEEK 2016!
January 17-January 21,
January 24-January 28,
Sunday through Thursday,
experience fine dining in Ridgewood for only $25.16.
For these ten days, participating restaurants are offering you the chance to experience dining in Ridgewood like never before.
Each business will prepare a 3course, (prix-fixe menu for you at $25.16 +tax/tip/beverage.
Please note: We have added a
Catering, Wine and Specialty offerings.
PLEASE NOTE THERE ARE A FEW EXCEPTIONS
WITH DETAILS,PLEASE READ CAREFULLY
ENJOY!
Visit the following participating businesses.
Call for details.
Fish Urban Dining
201-857-5151
It’s Greek to Me
201-612-2600
LaTour, A French-American Grill
201-445-5056 – lunch only
Mediterraneo Restaurant
201-447-0022
Memoire Restaurant
201-857-8899
Novo
201-444-4910
Park West Tavern & Loft
201-445-5400
Pearl Restaurant
201-857-5100
Planet Swirl FRO-Yo & Grill
201-857-455
Raymond’s
201-445-5125
ROOTS Steakhouse
201-444-1922
Sakura-Bana Restaurant
201-447-6525
The Office Beer Bar & Grill
201-652-1070
Village Green Restaurant
201-445-2914
Catering
Chestnut Catering
201-445-3031
From Scratch Ridgewood
201-981-8606
Specialty Offerings
Ben & Jerry’s
201-689-1122
Carlo’s Bake Shop
201-962-9080
Super Cellars Fine Wines & Marketplace
201-444-0012
The Wine Seller
201-444-3300
See you in Ridgewood!
FREE parking on Sunday
Free Parking after 6:00pm
Ridgewood voted “26th best place to live in America”
Visit historic “downtown Ridgewood”
NJ/NY Transit friendly
experienceridgewood.com
The Record’s top restaurants of 2015
DECEMBER 22, 2015 LAST UPDATED: TUESDAY, DECEMBER 22, 2015, 10:51 AM
THE RECORD
North Jersey epicureans are in luck, therefore. In 2015, The Record’s restaurant critic Elisa Ung reviewed a number of first-rate formal restaurants that either opened their doors this year or experienced a significant change (for example, a new chef or new owners, new look) during the year. She also reviewed a few eating establishments that have been around for sometime and continue to dazzle.
Ridgewood NJ, Emeril Lagasse stopped by Novo for a tasting menu last night and enjoyed Executive Chef Elie Kahlon’s take on Mediterranean cooking. It was a great pleasure to serve him and his guests.Novo is Ridgewood’s newest modern Mediterranean restaurant! Join us for delicious food, great service, and a unique dining experience.
Dont worry about parking , Novo offers complimentary valet parking Friday and Saturday nights.They also have a private parking lot located at 120 Franklin Ave. for the use of our customers 7 days per week.
37 Chestnut St, Ridgewood, NJ 07450
(201) 444-4910
MAY 13, 2015 LAST UPDATED: WEDNESDAY, MAY 13, 2015, 1:21 AM
THE RECORD
Elie Kahlon
Novo, Ridgewood
Novo, a refined modern Mediterranean restaurant, may be the first restaurant that 28-year-old Elie Kahlon has ever been in charge of, but the Israeli native clearly knows what he’s doing. In January, The Record gave the elegantly subdued Ridgewood spot a 3 1/2 out of 4 star review. Novo has also won OpenTable Diners’ Choice award in 2014 and 2015.
Before becoming the opening executive chef of 8-month-old Novo, Kahlon worked at some of the most prominent restaurants in Tel Aviv and New York City, including one-Michelin-star Oceana and the now-closed two-Michelin-star Gordon Ramsay at The London.
Here, he discusses his favorite local restaurant, his favorite kitchen tool and what most annoys him about diners.
Dish I’m most proud of: There are two, actually. One is the appetizer called taboon cauliflower. Everyone talks about it. Everyone wants to know how I make it. Even people who don’t like cauliflower like this cauliflower dish. I bake a cauliflower dressed in a green tahini sauce in a taboon, a brick oven, making the cauliflower taste buttery, and then sprinkle black currants, pine nuts and fresh herbs over it to give it a sweet, crunchy, nutty flavor. And the most popular main course is our seafood couscous. The couscous is homemade; so is the seafood stock. It is a nice composed dish that is completed with chickpeas and homemade pickled kohlrabi, to give it crunch.
What annoys me most about diners: Last week, one diner asked that we cook grouper medium-rare. I said no. I know how to cook each and every fish, and I didn’t want the customer not to have an enjoyable experience. It wasn’t going to taste good. The manager had to talk to him, and he agreed to have me cook it exactly as it should be cooked. He enjoyed the grouper. He cleaned his plate.
Novo in Ridgewood bringing new tastes and flavors to North Jersey
MARCH 18, 2015 LAST UPDATED: WEDNESDAY, MARCH 18, 2015, 4:01 PM
BY ESTHER DAVIDOWITZ
FOOD EDITOR |
THE RECORD
Executive chef Elie Kahlon is sitting in the elegantly subdued 74-seat dining room of Novo in Ridgewood, arguably North Jersey’s best new restaurant. In front of him is a big, plastic bag stuffed with smaller plastic bags that hold spices he had brought back from his last trip to his native country, Israel.
“I don’t like to use local spice,” said the dark-haired, olive-skinned Kahlon in heavy-accented English.
The 6-foot, 4-inch Ridgewood resident quickly opens bag after bag, sniffing and tasting what’s inside: Moroccan coriander, Middle Eastern curry, dried Persian lime, dried sumac flowers, a Mideast cinnamon-like clove, Tunisian paprika … “You see how red the paprika is,” he says, holding up its see-through bag. “It’s so much better than the paprika you can get from anywhere else.”
Many food lovers would argue that Kahlon’s food is not only better than the fare found in most North Jersey restaurants — The Record gave the five-month-old restaurant a 3 1/2-out-of-4 star review in January — but it is unlike much, if not all, food found in the area. His is a refined modern Mediterranean cuisine; think foods of the Middle East and North Africa, elevated by the use of sophisticated, most often, French cooking techniques.
He uses a Middle East open-flame oven, called a taboon, to sear and roast meats, vegetables and flatbreads; a couscoussier, an Arabic double-chambered food steamer, to make his own couscous; a dehydrating machine to produce dried-out fruits popular in Mideast dishes, including lemons, oranges and olives, which he uses to make crusts for fish or garnishes for salads.
