SOUP SOIRÉE: 4 BOWLS FOR YOUR BASH DAVID BURKE DISHES ON FOOD & FAME SPECIAL REPORT: TOO MUCH TAKEOUT? + THE COUNTY’S TOP LAWYERS
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Contents
Features
15 ‘Super’ Things To Eat 32
No one “superfood” guarantees good health, but this honor roll of nutritious edibles can help put you on the path.
Souped Up 34
Your fall get-together can be a stylish soirée where all eyes are on the bowl, an event that’s warm, elegant and utterly unexpected.
The Takeout Trap 40
Food-delivery apps make it super-simple to order pretty much anything you’d like. But beware: There’s a downside.
Feast For The Eyes 44
Desserts from seven Bergen County bakeries and cafés prove that the first sweet bite happens with your eyes.
Delectable Desserts 50
From top restaurants in Closter and Ramsey come distinctive after-dinner treats you can enjoy at home. Here’s how to make them.
Center Peace 54
A thoughtful Thanksgiving tablescape can help set a mood of tranquil joy for good food, good times and gratitude.
Trading Places 58
A Ridgewood couple says their 1933 home has “finally caught up with who we are” now that the family room has switched positions with a brand-new kitchen.
Statement Season 64
Fall’s hottest looks are designed for crisp days, stylish nights—and everything in between.
Departments
Bergen Buzz 15
Our guide to new ideas, tips, trends and things we love in the county.
Home Front 22
Sleek, smart and beautifully crafted, these kitchen tools elevate form and function.
Friends & Neighbors 24
There are many great chefs, but only one David Burke, the genius behind Fort Lee’s Ventanas and an inventor of dishes with enduring appeal.
Escapes 68
In five nearby places, exhibits offer food for thought—about food!
Tastes 70
These savory sides are stuffed, seasoned and ready to share the spotlight this Thanksgiving.
Bar Tab 74
This tasty twist on a classic Paloma brings the heat—just in time for fall’s crisp evenings.
Restaurant Review 112
With lively vibes and a chefdriven menu, Wyckoff Tavern sets new expectations high— and meets them.
Gatherings 118
Bergen residents always show up to support one another.
A Bergen Moment 120
A 4x4 driver reaches new heights and enjoys a spectacular view in Mahwah.
SPECIAL ADVERTISING SECTION The County’s Top Lawyers 76
ON THE COVER
Sweet treats from Stern and Bow in Closter. Photo courtesy of Stern and Bow.
Dessert Is Just The Beginning
Will you pardon me while I indulge a longheld secret wish—to start with dessert? In this special Food Issue we’ll speak of many things (pomegranates, even), but here let’s heed the book of Matthew’s “the last shall be first.”
You’ll understand when you see our gallery of “Instagrammable” desserts beginning on page 44. There, seven Bergen County cafes and bakeries showcase the sweet meal-toppers they offer. The desserts’ eye-pleasing appeal would qualify as art if they weren’t so quickly gobbled up. Two culinary artists (Bergen chefs, that is) present on page 50 recipes for their own original desserts that you—or anyone you serve them to—won’t soon forget. And, for those ready to give pumpkin pie a break this year (or at least let it share its star status), on page 15 you’ll find five more delicious desserts you can buy at shops in Emerson, Park Ridge, Ramsey, Ridgewood and Westwood.
A focus on food, I figure, is perfect for November, when chill winds usher us indoors and our hopes turn to what’s cooking in the oven, on Thanksgiving or the other 29 days. But what if a dinner guest has food restrictions that complicate your meal planning? On page 16 you’ll find tips for smart substitutions that can help make a meal everyone can enjoy. Meanwhile, have you heard about “superfoods”? The hype on them sometimes goes overboard (no one food can guarantee health), but certain menu items are indeed beneficial parts of a healthy diet. You’ll find 15 of them—including pomegranates—on page 32.
Let’s see, what do you suppose is our topic for this month’s Special Report (page 40)? It’s food-delivery apps here in our county, their convenience—and risks. Is their takeout food good for you—or too much of a good thing? When these apps take a bite out of profits in order to let more people pick more quickly from more menus, is that a boon for restaurants or their potential ruin? Our reporter weighs these questions.
Angry Lobster. Cheesecake Lollipops. Clothesline Bacon. If you’ve encountered these menu items, you know someone out there excels not only at inventing distinctive dishes, but at naming them too. Meet that someone—world-renowned chef David Burke—on page 24. There the genius behind Ventanas in Fort Lee shares memories, plans and practical tips. For example, he names an unlikely food pairing that actually works, and reveals the one kitchen tool he wouldn’t cook without.
You’ll find two succulent “stuffed” side dishes on page 70. On page 112, see our reviewer’s take on the reborn Wyckoff Tavern and the way it presents, among other things, a juicy steak. A top decorator’s illustrated tips for a knockout Thanksgiving dinner-table centerpiece are on page 54. The renovation of a kitchen in a 1933 Ridgewood home? Page 58. Where to visit museums that are all about food? Page 68.
May you have a Thanksgiving—and a November—that’s nourishing in all the right ways. And don’t overdo it with those desserts!
Rita Guarna Editor in Chief rita.guarna@wainscotmedia.com
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Whether you are selling a business, inheriting wealth, or looking ahead towards retirement, we work in close collaboration with our investment team and outside advisors to ensure your plan is created efficiently and effectively with your defined objectives in mind. As your life changes and evolves, your plan grows with you - and as stewards of your wealth, we’re with you every step of the way.
Whether you are selling a business, inheriting wealth, or looking ahead towards retirement, we work in close collaboration with our investment team and outside advisors to ensure your plan is created efficiently and effectively with your defined objectives in mind. As your life changes and evolves, your plan grows with you - and as stewards of your wealth, we’re with you every step of the way.
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Bergen
Editor in Chief RITA GUARNA
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WHAT YOU CAN FIND ON BERGENMAG.COM RIGHT NOW
BERGEN’S BIG BITES
If your hungry tummy can’t wait for a Thanksgiving feast, many Bergen County eateries have what you need: an overthe-top burger. We’re talking about burgers stacked sky-high, smothered in cheese, loaded with all kinds of wild toppings and practically daring you to take that first bite. Check out these bites:
• Biddy O’Malley Burger at Biddy O’Malley’s, 191 Paris Ave., Northvale, 201.564.7893. This burger features a custom blend patty topped with caramelized onions, Gruyère, arugula, pancetta and Malbec butter.
• Brewery Burger at Westwood Prime Eats, 190 Westwood Ave., Westwood, 201.664.0069. This Readers’ Choice honoree allows you to pick your patty blend to go with butcher-cut bacon, IPA beer cheese sauce and a buttery pretzel bun.
• Double Cheeseburger at Steve’s Burgers, 506 Rte. 45, Garfield, 973.772.1770. Another Readers’ Choice honoree, this roadside joint sandwiches together two big patties, lettuce, tomato, onions, cheese and Steve’s special sauce for a memorable bite.
To see more of Bergen’s big burgers, visit bergenmag.com/over-the-top-burgers.
FALL INTO FASHION
Dressing for fall’s unpredictable weather can be a challenge: Some mornings will start with 45-degree temperatures, then the mercury will soar to 75 by midday. With some thoughtful selections, however, you can look as chic and stylish as ever this season. For example: Sporty and playful, this jacket (available at KD Boutique in Midland Park) gives the appearance of having more weight than it does—the denim is trim, not a second layer, and the soft knit fabric will keep you cool.
Other options are a light, loose knit sweater from Ginger N’ Cream in Westwood, a pair of dark, high-waisted pants from Suite201 in Ridgewood and a soft, breathable scarf from Nordstrom in Paramus.
Want to see more of our fall style selections? Visit bergenmag.com/fall-must-haves.
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OUR GUIDE TO NEW IDEAS, TIPS, TRENDS AND THINGS WE LOVE IN OUR COUNTY.
DESSERTS YOU DESERVE
Pumpkin and apple pie are classics, but for this Thanksgiving why not shake up the dessert table and add a sweet surprise? It’s worth saving stomach space for these after-dinner treats:
• Rainbow cookie crumb cake from A Little Cake, 176 Kinderkamack Rd., Park Ridge, 201.391.6300; alittlecake. com. This treat combines the almond flavor of Italian rainbow cookies and the buttery taste of traditional crumb cake.
• Tiramisu cups from Rispoli Pastry Shop, 23 Emerson Plaza East, Emerson, 201.265.4009; rispolipastryshop.com. Any meal would be complete with one of these cups, filled with layers of coffee-soaked sponge cake, mascarpone cream and ganache and dusted with cocoa powder.
• Fruit tarts from Ciel, 273 Center Ave., Westwood, 201.497.8899; cieldessert.com. After devouring turkey, stuffing and all the rest, end the night with some delicious fruit. Try a raspberry, a blueberry or a passion fruit tart for a refreshing after-dinner bite.
• Italiana alla ricotta cheesecake from L’Arte Della Pasticceria, 109 E. Main St., Ramsey, 201.934.3211; larte.biz. This cheesecake is baked in a pasta frolla shell with ricotta (instead of cream cheese) and imported candied oranges.
• Chocolate mousse cake from Sook Pastry, 24–26 S. Broad St., Ridgewood, 201.493.2500; sookpastry. com. There are several noteworthy mousse cakes at this French bakery, but the one known as The Ridgewood takes the cake. It’s made with 64 percent chocolate mousse, vanilla crème brûlée filling and chocolate sponge cake.
IDEAS FOR SPECIAL DIETS
Does this sound familiar? Your cousin is a vegetarian, your uncle is diabetic, your sister’s husband has celiac disease—and you need to serve a Thanksgiving meal. If you just winced, never fear. Here are a few swaps for common food allergies and restrictions that will help create a feast everyone can enjoy.
• Vegetarian entrée: Swap turkey for stuffed pumpkin. Stuffed pumpkins are hearty and seasonal, and here’s the best part: You can “carve” them the same way you carve a turkey for a fantastic cross-section.
• Gluten-free side: Swap bread in stuffing for wild rice. This nutty grain is already an autumn cooking staple. Use it as the starch instead of bread and mix in your favorite stuffing fixings.
• Lower-carb side: Swap potatoes for other root vegetables. Celery root and turnip, for instance, both roast beautifully and have fewer carbs than spuds. You may already be serving sweet potatoes in a casserole, but don’t discount letting them star in other dishes!
• Lower-sugar dessert: Swap apple pie for baked apples. Sometimes, simple really is better. Deliver all the flavors of an apple pie with less added sugar with this easy, rustic dessert.
HOT TO TROT?
The turkey trot has become a beloved Thanksgiving tradition for a good reason: It generates community vibes, friendly competition and some much-needed exercise before the biggest meal of the year. Grab your family or your crew, lace up your sneakers and check out:
• Nov. 27, Leonia Turkey Trot, 305 Beechwood Pl., Leonia. Check-in begins at 7 a.m., the race at 8 a.m. Registration and more info: runsignup.com
• Nov. 27, Upper Saddle River Thanksgiving Day 5K, 392 West Saddle River Rd., Upper Saddle River. Check-in is at 7:30 a.m., race starts at 9 a.m. Registration and more info: usr5k.org
• Nov. 27, The Racefaster Thanksgiving Day Run, 390 Doremus Ave., Glen Rock. The race kicks off at 9 a.m. Registration and more info: runsignup.com
KITTY LOVE
Cats: Rudy, 9 years old and JJ, 4; both are domestic shorthairs
Owner: Christine Finan of Rutherford
These kitties touched the stars early in their lives—Finan found both through Beth’s Furry Friends, a kitten fostering and adoption organization run by Beth Stern, wife of radio personality Howard Stern. Five years after she adopted Rudy, Finan brought JJ into her home, proving that cats are like potato chips—you can’t just have one.
The two felines love to spend time together. JJ takes every opportunity to wrestle with Rudy, and Rudy always licks JJ’s ears to make sure he’s neat and presentable. When they’re apart, JJ is often found gazing out the window, drinking straight out of the kitchen faucet or playing with Finan’s English Cream Retriever, Jack. Meanwhile Rudy is frequently spotted lying around on the couch napping or snuggling with the closest human.
Want to see your pet featured in an upcoming issue of BERGEN? Email a photo and a brief description to Editor Rita Guarna at rita.guarna@wainscotmedia.com.
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KUDOS TO…
…Tara Rotelli, owner of the Hasbrouck Heights-based design firm Rotelli Interiors, who’s been selected to take part in the new design competition program That Thrifting Show with Lara Spencer. The show pits designers against one another, each tasked with transforming a space using only vintage, thrifted and upcycled pieces. A panel of all-star designers— Dani Klarić, Robert Hartwell and Preston Konrad—determines the winner. The show will debut on streaming services Freeform and Hulu in 2026. …Ridgewood High School student Ryan Shintani, founder of REM Reward, a nonprofit dedicated to raising awareness about sleep hygiene. Recently he collected more than 200 sleep-related items for Hilltop Haven, a shelter supporting women and children experiencing homelessness. Motivated by his own childhood struggles with fatigue—and concerned about classmates who bragged about losing sleep for studying—Shintani launched the nonprofit to advocate for better sleep, among the young, while also helping those facing housing insecurity.
GOOD SPORTS
We’re counting down to the 2026 Winter Olympics in Milan and Cortina, kicking off in February. Can’t wait for next year? Whatever your winter sport, here are a few local places to test your skills Olympic style:
• Hockey. The Ice House (111 Midtown Bridge St., Hackensack, 201.487.8444; icehousenj.com) runs a seasonal adult hockey league for all levels of ability. With five different skill divisions, there’s something for everyone, whether you’re just finding your game or you’re already a pro. Want something more casual? Travel to nearby the John T. Wright Arena in Englewood (130 W. Englewood Ave., Englewood, 201.568.3133; cityofenglewood.org), which offers “stick time” every Monday, Friday and Sunday for drills and skills practice.
• Skating. Maybe you won’t be launching into a triple Axel, but that doesn’t mean you can’t learn how to glide with the best of them. The Ice House also offers adult skating lessons for four levels, from beginners to those who simply need brush-ups. (Now’s the time to learn how to skate backward.) You also have options if you’re looking for ice time to practice on your own: Try The Rink at American Dream (1 American Dream Way, East Rutherford, 833.263.7326; americandream.com/venue/the-rink), for instance, for an indoor, climate-controlled experience.
• Skiing and snowboarding. American Dream also offers Big Snow, an indoor ski and snowboarding park. If you need help getting started, you’ll find beginners’ programs for all ages here. Another option: Mahwah’s Campgaw Mountain (200 Campgaw Rd., Mahwah, 201.327.7800; skicampgaw.com) is a mini alpine vacation in our backyard, with equipment rentals, daily lessons and tubing for those looking for a more laid-back day.
GIVE A LITTLE
Toys warm young hearts; coats keep bodies warm. Spread the joy this season by donating these or other items to the needy through local donation drives. Giving to one of the campaigns below can make a big difference in someone’s holiday:
• Bergen County Chanukah Toy Drive accepts donations of new, unwrapped toys and gifts for kids and teens. Donation info: bctoydrive.com
• Bergen County Policemen’s Benevolent Association Toy Drive is an annual event in which most local departments collect new, unwrapped toys, gift cards and monetary donations for those in need. Donations can be dropped off at your local police station.
• Bergen Volunteers has retired its All Wrapped Up program that fulfilled individual wish lists. In its place is a new holiday gift-giving initiative that provides essential needs-based items to support less fortunate families. Info: bergenvolunteers.org
• Family Promise of Bergen County Holiday Gift Fund accepts donations to help parents in need select and give gifts to their children. Donation info: bergenfamilypromise.org
• Operation Toy Train collects donations for Toys for Tots throughout December. New, unwrapped toys for all ages can be dropped off at one of multiple locations. Info: operationtoytrain.org
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KEEP SPIRITS BRIGHT
Sure, we gained an hour of sleep when clocks turned back for the end of daylight saving time, but autumn’s darker days can sometimes lead to stress, anxiety or depression. How to combat these seasonal blues and blahs? Here are some tips:
• Watch what you eat. Try not to overdo it on holiday sweets and treats. Sugar highs and lows can lead to emotional lows and irritability. Want a snack? Check out the super foods on page 32.
• Take brisk walks. Easy physical activity such as a neighborhood stroll during the day can release endorphins, which have mood-boosting effects. The sunlight, even on a cloudy day, can regulate serotonin levels, according to the Mayo Clinic. Can’t get outside? Try dancing while waiting for your lunch to heat up in the microwave, or relax with a yoga session after work.
• Get smart with lights. Install and set smart light bulbs to mimic sunlight, and have them activate before nightfall. A light therapy box, which emits bright light, also can replicate sunlight and help boost serotonin levels during the day.
• Set up a sleep schedule. Go to bed and wake up at the same time every day, even on weekends, says the Cleveland Clinic. This will help regulate your circadian rhythm, the body’s internal clock that determines when you feel drowsy or alert.
• Consider supplements. A lack of sunlight can lead to low levels of vitamin D, which can contribute to symptoms of depression or seasonal affective disorder. Talk to your doctor about whether vitamin D supplements are for you. Pro tip: If you can’t get outside during the day, position your workspace near a window for a daily dose of vitamin D-producing natural light.
SHARE THE BOUNTY
the hungry. Why not support Bergen’s food panYou can donate funds, dry and canned goods or full list, check out bergenfightshunger.org):
FOOD BANKS:
Cresskill Cares, 85 Union Ave., Cresskill, 201.614.4414
Tri-Boro Food Pantry, Pascack Rd., Park Ridge, 201.573.9083; triborofoodpantry.org
FOOD-FOCUSED NONPROFITS:
• Center for Food Action, 192 W. Demarest Ave., Suite 4, Englewood, 201.569.1804; cfanj.org
• Family Promise of Bergen County’s WalkIn Dinner Program, 100 Dayton St., Ridgewood, 201.833.8009; bergen familypromise.org
• Table to Table, 160 Pehle Ave., Suite 303, Saddle Brook, 201.944.1525; tabletotable.org
A SMOOTH MOVE
Baumgart’s Café has officially returned—this time in Fairview. The beloved local eatery, known for its unique blend of Asian fusion cuisine, American comfort food and oldschool ice cream-parlor vibes, has reopened in the small Bergen borough after closing its long-standing Edgewater location. Fans will be happy to find many of their favorites still on the menu, from sushi rolls and stir-fries to burgers, shakes and signature desserts. (Bubble tea’s here too!) With its retro décor and eclectic offerings, Baumgart’s continues to serve up the same charm and comfort that made it a community staple for decades—now welcoming both regulars and new guests to help write its latest chapter in Fairview.
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FRIENDS & NEIGHBORS
CULINARY CREATOR
There are many great chefs, but only one David Burke, the genius behind Fort Lee’s Ventanas and an inventor of dishes with enduring appeal.
Photos courtesy of David Burke
A chef whose restaurants have won rave reviews from here to Saudi Arabia? Check. With a list of awards as long as your spatula? Check again. But 63-year-old David Burke is much more than a whiz of a cook. The first restaurant chef to be inducted into the New Jersey Hall of Fame, he’s the creator of brand-new dishes that have made gustatory history. Pastrami Salmon, Clothesline Bacon, Cheesecake Lollipops, Angry Lobster— Burke developed all of these, and he holds a patent for a process that employs Himalayan salt for the dry-aging of steaks. Bergenites know him as the brains behind Ventanas in Fort Lee, though he’s no longer involved with it. Presently, he operates three restaurants in the Garden State, plus an 84-year-old bakery. He has four places in New York and just opened two in Florida. Burke recently lived in Fort Lee for eight years, and says he misses Bergen. He has two brothers, one of whom works in the family bakery, and three children who are grown and married. “The next step,” he says, “is grandkids someday.”
What’s your earliest memory of cooking?
When I was about 13, I attempted to make paella. I had to make it in a tomato-sauce pot. It was a cheap pot, and the paella stuck to the bottom—but it was good. What made you decide to become a chef?
As a teenager, I loved the life chefs lived. I was inspired by the people I worked with. I loved the energy and camaraderie—and achieving goals on a daily basis. A favorite among the recipes you’ve created?
My cake pops and Clothesline Bacon and flavor sprays. I got a patent on dry-aged beef, which I love. When did you break through to become famous?
I’d say it was in 1988, when, at 26, I was chosen as
executive chef at New York’s River Café and earned three stars from The New York Times Cooking is creative—has it been difficult to combine that skill with running a vast business? A lot of people would say, “If you are really good at cooking, stay in the kitchen.” It’s like when the athlete becomes a coach. There is a lot to learn, and it is difficult. I expect my kitchens to work the same as I worked them. But actually, the key to any job in a restaurant—dishwasher, chef, whatever—is to work as if you owned the place. A true hospitality professional gets a fundamental joy from serving others. That is harder to find in the current workforce.
You’ve hosted murder-mystery dinners in your restaurants—what inspired that idea? It came from our marketing department. Fun. We’ve also hosted Dinner in the Dark, inspired by the state’s wine association to increase the awareness of New Jersey wines. It’s a five-course, sensory-experience dinner. The idea is that you sip and sup blindfolded. Your taste buds can focus more on flavor and texture. Any tips for folks who are trying to vary their dinner menus? What’s a relatively easy and tasty meal for weeknights?
Shrimp and scallops are easy choices; cutlets are easy breaded or unbreaded. Fish, chicken and pork—you can keep it simple—just sauté! Anything Milanesestyle. When breading, add mustard to the egg wash, ginger and scallions, sesame seeds. They fine-tune the flavor. Orzo is quick with scallops. Drizzle with some good olive oil.
What’s an unusual food pairing that actually works? Lamb and octopus with couscous. Use lamb in your surf and turf.
What’s a must-have kitchen tool, something you can’t live without?
My Peltex spatula and large spoons.
What do you like to do in your spare time?
Spare what?
Well, I—
Seriously, I don’t get much. But I try to travel because I like to dine out.
I understand you’re an ordained minister. How did that happen?
When my son was getting married and didn’t belong to a church, I felt it was the thing to do.
How many couples have you married?
Three—my son and two staff members.
What’s your guilty food pleasure when no one’s watching?
Jersey Mike’s subs!
Tell us something most people don’t know about you. I was a varsity wrestler as a freshman in high school.
What are your favorite eateries in Bergen?
The River Palm Terrace in Edgewater, Grissini in Englewood Cliffs, From Scratch in Ridgewood and Ora in Oradell.
What are your future plans?
I would like to teach—culinary programs/shows, etc.
How do you want to remembered as a chef?
I’ve created a lot of unique dishes, so I’d like to be known as a creator, of course. But more importantly, I would like to be remembered as a teacher. I love working with students or anyone who wants to learn in the kitchen.
—Rita Guarna
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EVAN BAIRD, MD, Assistant Clinical Professor, Mount Sinai Medical Center; RAFAEL LEVIN, M.D., M.S.C., Chief of Spine, HackensackUMC at Pascack Valley; JONATHAN LESTER, M.D., Physical Medicine and Rehabilitation; NOMAAN ASHRAF, M.D., M.B.A., Assistant Clinical Professor, Mount Sinai Medical Center
HANDWRITING PROTECTS BRAIN
Writing by hand has been shown to activate more areas of the brain than typing—specifically the areas that affect learning and memory.
—Frontiers in Psychology
HEALTH NEWS
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drop in percentage points by which mothers in U.S. reported “excellent” mental health. Study authors the decrease is due to rising emotional, financial and societal pressures.
PROCESSED FOODS LINKED TO LUNG CANCER RISK
A higher intake of ultra-processed food is linked to an increased risk of lung cancer, suggests recent research. These foods undergo multiple processing steps, and contain long lists of additives and preservatives. Lung cancer is the most common cancer in the world. In 2020 alone, there were an estimated 2.2 million new cases and 1.8 million deaths from the disease worldwide.
DIABETES DRUG COULD CURB DEMENTIA RISK
—JAMA Internal Medicine
ACUPUNCTURE FOR BACK PAIN?
A study has shown that acupuncture is effective in relieving sciatica pain—expected to affect 40 percent of people at some point in their lives. The study found that significantly compared to
Network Open
REHAB HELPS FIBRILLATION
rehabilitation lessens the recurrence of the most common rhythm, atrial fibrillation, pooled data analysis of improves general exercise without incurring any findings show.
Journal of Sports Medicine
GLP-1 receptor agonists, a class of drug used to treat type 2 diabetes, likely trump the widely prescribed metformin for curbing dementia risk in people with the condition, finds the largest study of its kind. The findings suggest that future clinical guidelines for the treatment of type 2 diabetes should consider prioritizing drugs with both blood glucose and neuroprotective effects, say the researchers.
—BMJ Open Diabetes Research & Care
1
MILLION
The number of Americans expected to develop dementia by 2060, up from 514,000 in 2020.
—Nature Medicine
—Compiled by Paul Rance Jr.
—Thorax
Neurosurgeons of New Jersey
1200 E Ridgewood Ave., Suite 209, Ridgewood, NJ 07450
201.327.8600
wwwneurosurgeonsofnewjersey.com
Neurosurgeons of New Jersey: The Leading Spine Center in Ridgewood, NJ
Located in the heart of Bergen County, the Neurosurgeons of New Jersey Spine Center in Ridgewood stands as a destination for world-class spine care. As the #1 ranked neurosurgery practice in New Jersey and among the top three nationwide according to the 2025 Castle Connolly rankings, the practice delivers unparalleled expertise and outcomes for patients with spine conditions. Neurosurgeons of New Jersey is the only neurosurgery practice in New Jersey affiliated with NYU Langone Health, giving patients access to state of the art research, advanced technology, and collaborative care with one of the nation’s premier medical institutions.
Expert Spine Surgeons
Dr. Michael Kaiser is a nationally recognized spine surgeon with advanced training in cervical and lumbar disorders, motion preservation surgery, complex spinal reconstructions, and minimally invasive techniques. He's known for applying evidence based medicine, performing precision surgery, and delivering compassionate, patient centered care.
Dr. Gaetan Moise, Spine Program Director at The Valley Hospital and clinical instructor at NYU, focuses on minimally invasive spine surgery, cervical and lumbar degenerative conditions, herniated discs, and Chiari malformations. His approach emphasizes less invasive treatment and quicker recovery.
Dr. Jonathan Yun, a Ridgewood native, integrates advanced technologies such as robotic navigation and computer-guided systems to treat complex spine conditions with greater accuracy and safety. His focus on innovation helps patients achieve faster, more effective outcomes.
Dr. Alfred Ogden is internationally recognized for his expertise in minimally invasive spine surgery and spinal tumor treatment. His research and teaching contributions have shaped modern approaches to treating spinal stenosis, spondylolisthesis, and spinal cord tumor.
Dr. William Cobb, Director of Neurosurgical Oncology at The Valley Hospital, combines his spine and tumor surgery expertise to manage spinal tumors and degenerative conditions using minimally invasive and radiosurgical techniques within multidisciplinary care teams.
Comprehensive, Patient-Focused Spine Care
At the Ridgewood Spine Center, patients receive personalized care across the full spectrum of spine conditions — from nonsurgical management to complex reconstructive and tumor surgeries. With nationally recognized surgeons, an academic partnership with NYU Langone, and a commitment to clinical excellence, Neurosurgeons of New Jersey continues to redefine spine care in the region.
MICHAEL G. KAISER, MD, FACS, FAANS
ALFRED T. OGDEN MD, FAANS
WILLIAM S. COBB, MD, PHD, FAANS
JONATHAN YUN, MD, FAANS
GAETAN MOISE, MD, FAANS
15 ‘SUPER’ THINGS TO EAT
NO ONE “SUPERFOOD” GUARANTEES GOOD HEALTH, BUT THIS HONOR ROLL OF NUTRITIOUS EDIBLES CAN HELP PUT YOU ON THE PATH.
These days, trendy “superfoods” are said to do everything from decreasing inflammation to improving digestion. “But that’s a catchy marketing term rather than a scientific one,” warns Lauren Torrisi-Gorra, a registered dietitian-nutritionist who owns Forme Nutrition in Franklin Lakes.
People—or companies—use the word “superfood” to describe “something rich in nutrients, bioactive compounds or antioxidants that may offer some health benefits beyond basic nutrition,” she explains. “But it’s important to remember that no single food can fix a poor diet. Health comes from consistently eating a variety of whole foods.”
None of the 15 foods below is a panacea you can simply gobble to ward off all ills. But each has earned a place in your grocery basket with qualities that, yes, you could call “super”:
• AVOCADOS. Technically a fruit, the avocado is usually categorized as a healthy, unsaturated fat. “It supplies fiber, potassium and monounsaturated fats that support heart health,” says Torrisi-Gorra.
“Spread on toast, dice into salads or enjoy as a snack sprinkled with sunflower seeds.” Avocados mashed into guacamole are also nutritionally sound, particularly when homemade.
• BERRIES. The world of berries varies, from the sweet and subtle blueberry to the tart raspberry, but one thing’s consistent: “Berries are high in antioxidants and vitamin C, protecting blood vessels and reducing oxidative stress,” she says. Oxidative stress occurs when you don’t have enough antioxidants in your body; it can lead to cell damage. She suggests you “wash berries as soon as you bring them home from the store—they’ll be ready to sprinkle on oatmeal or yogurt.”
• CHOCOLATE, DARK. Here’s an indulgence you can feel good about. “Dark chocolate that is 70 percent cocoa or higher contains flavanols, which are antioxidants that improve blood-vessel function and may enhance cognition,” says Torrisi-Gorra.
“Enjoy one or two ounces to best reap the benefits.” Eat it on its own or melt it down and dip something into it—perhaps one of the berries mentioned above, for a one-two punch of after-dinner antioxidants.
• EGGS. Says our expert: “Eggs are a source of choline, a nutrient essential for brain function and memory, plus high-quality protein with all essential amino acids. And most of the nutrition is in the yolk—don’t skip it!” Though in the past we’ve been warned away from heavy consumption of this breakfast favorite because of its high cholesterol
content, recent research indicates that eating one egg a day does not increase the risk of heart attacks, strokes or other cardiovascular diseases.
• FISH. A great source of protein and a staple in the famous Mediterranean diet, proven to lower heartdisease risk, “fatty fish, such as salmon and sardines, deliver omega-3s that support heart and brain health and may even promote brain-cell growth,” she says. “Aim for two to three servings a week, choosing what we call SMASH fish—salmon, mackerel, anchovies, sardines and herring—and look for sustainable sources.”
• GRAINS, WHOLE. “Replacing refined grains with whole versions is one of the easiest health swaps you can make,” she says. Refined grains include white bread, pasta and white rice. As the name suggests, the grain has been processed to remove most parts of the kernel, including the bran, germ and endosperm—which contain the nutrients you don’t want to skip out on. “Whole grains like oats, quinoa and brown rice deliver fiber and B vitamins that support digestion and lower heartdisease risk,” she adds.
• GREENS, DARK AND LEAFY. “Greens like spinach, kale and Swiss chard are packed with fiber, folate and antioxidants that help reduce cancer and chronic-disease risk,” says Torrisi-Gorra. “If you’re not a fan of the taste, blending a handful into a smoothie masks the flavor.”
• LEGUMES. This category includes peas and all kinds of beans, and she sings their praises. “Beans, lentils and chickpeas deliver resistant starch, a fiber that feeds gut bacteria and improves blood-sugar control,” she explains. “One cup can provide about a third of your daily fiber.” Legumes are a low-cal way to feel full, and also a great source of plantbased protein for vegetarians and vegans.
• MUSHROOMS. Lauded for the deep umami flavor they can add to dishes, mushrooms can also lend a nutritional punch. “They provide antioxidants and immune-supporting compounds, plus they’re one of the few plant sources of vitamin D,” she says. Vitamin D is essential for bone health, and with calcium can help protect older adults against osteoporosis, per the National Institutes of Health. She recommends that you “keep frozen mushrooms on hand to toss into stir-fries or soups.
• NUTS. Snack time is saved with these quick, healthy bites. “Rich in heart-healthy fats, plant protein and antioxidants, nuts have been linked to a lower risk of cardiovascular disease when eaten regularly,” she says. “Almonds, walnuts and pistachios are some of the best choices—a handful
makes an easy, on-the-go snack.” Avoid sugary trail mixes and “honey-roasted” options, which often add in a lot of calories, and opt for something lightly salted. You can also toss some into a salad for an added crunchy bite.
• POMEGRANATES. “These fruits are rich in punicalagins, which are polyphenols [a specific compound found in plants] with strong anti-inflammatory and heart-protective effects,” explains our expert. She suggests you “sprinkle seeds on yogurt or salads for a sweet crunch.”
Don’t have time to cut one open and coax the seeds out yourself? Many health-food stores offer containers with only the seeds, ready to eat.
• SWEET POTATOES Says Torrisi-Gorra: “Sweet potatoes are rich in beta-carotene, fiber and potassium, which support eye and metabolic health.” These root vegetables are a source of unrefined and unprocessed carbohydrates. All carbohydrates break down into sugar, but when unrefined they also include fiber and those other essential nutrients. For that reason, she adds, “despite their sweet taste, sweet potatoes have a gentler effect on blood sugar than refined carbs.”
• TOMATOES. Also front and center in the Mediterranean diet (and a staple in backyard vegetable gardens), “tomatoes are rich in lycopene, a powerful antioxidant that supports heart health and reduces cancer risk,” she says. Preparation matters too, of course, and Italian-food enthusiasts in the audience will rejoice over her next tip: “Cooking them with olive oil boosts nutrient absorption.”
• VEGETABLES, CRUCIFEROUS. OK, maybe you dissed these foods as a kid, but now you can put away childish prejudices. “Broccoli, Brussels sprouts and cauliflower contain glucosinolates, which break down into sulforaphane—a compound that protects DNA and lowers cancer risk,” she explains. “Light steaming or roasting helps preserve nutrients.” Also in this family is bok choy, an easy way to upgrade a stir-fry.
• YOGURT. This food is “a great source of protein, calcium and probiotics that benefits both gut and bone health,” says our expert. Greek yogurt is especially high in protein—one six-ounce serving can contain 15 to 17 grams of it. “Check labels and keep sugar under 10 grams per serving,” particularly for yogurt that adds in fruit and other flavorings. (Pro tip: Use Greek yogurt instead of sour cream when topping baked potatoes or chili for the creaminess without the calories.)
SOUPED UP
Your fall get-together can be a stylish soirée where all eyes are on the bowl, an event that’s warm, elegant and utterly unexpected.
As autumn casts its golden spell and the air turns crisp, entertaining shifts from breezy summer spreads to something more intimate, more soulful. It’s the perfect season to reimagine the dinner party so that it stars neither a roast nor a risotto, but something unexpectedly refined: soup. A soup-centered gathering invites guests to savor the season’s finest ingredients in their most comforting form. In her newest book, Swing By! Entertaining Recipes and the New Art of Gathering (Rizzoli New York, 2024), New York City-based entertaining guru Stephanie Nass puts the spotlight on soup for a standing soirée or an informal get-together.
“Like cocktails,” she writes of this endlessly variable liquid preparation, “it can be sipped from individual vessels, with or without a spoon. Moreover, soup is a comforting, nourishing food—and each one is so distinct.” On the pages that follow, see how the right recipes, pairings and presentation can be unfussy, indulgent and wholly of the moment.
An autumn soup party can continue the relaxed, informal nature of summer’s get-togethers—but with a warm, hearty meal. “A soup party is a fun concept,” says entertaining expert and author Stephanie Nass, “one in which guests can really tailor their own consumption. For some, it can be as filling as a meal at a seated event; for others, it can be a lighter, appetizerlike meal.”
ONION SOUP
This French bistro classic is adapted to a family-style format. If the pot of soup is sitting out too long, the bread will disintegrate, so Nass recommends preparing extra cheesy bread to sub in. “I use water in this recipe,” she writes, “but you can substitute the more traditional beef stock, which makes a very rich broth.” (Serves 8.)
INGREDIENTS:
n 3 Tbs. olive oil
n 15 yellow onions, thinly sliced n 2 Tbs. kosher salt
n 2 Tbs. sugar, plus more as needed n 3 cloves garlic, minced n 1 tsp. freshly ground black pepper n 1 Tbs. fresh thyme leaves n 1 baguette, sliced into ¼-inch-thick rounds n 12 oz. Gruyère, thinly sliced to match the size of the bread
DIRECTIONS:
1. Warm the oil in a large pot over mediumhigh heat. Place the onions in the pot with the salt and sugar. Cook, stirring frequently, until the onions are deeply browned and caramelized, 30 to 40 minutes.
2. Add the garlic and pepper, and stir to incorporate. As the skillet begins to brown on the bottom, add ¼ cup water to deglaze the pan, scraping bits off the bottom and bringing to a simmer.
3. Add just enough water so that onions are submerged in the liquid, about 8 cups. Bring to a boil over high heat. Reduce the heat and simmer until the onions are totally soft and the liquid is brown, about 20 minutes. Taste and season with salt, if needed.
4. While the soup simmers, make the cheesy toasts. Preheat the oven to 400° F. Arrange the bread slices on a parchment-lined baking sheet and top each with a slice of cheese. Bake until the cheese melts, 6 to 10 minutes.
5. To serve, place several of the cheesy toasts in the pot of warm onion soup. Ladle the soup and a toast into individual bowls.
HONEYCRISP COCKTAIL
This drink requires no shaking or stirring. You can batch the whole thing a few hours in advance of guests’ arrival. (Makes 8 drinks.)
INGREDIENTS:
n 2 cups white rum
n 3 Honeycrisp apples, cut into thin matchsticks and tossed in lemon juice
n 1 tsp. sugar
n 1 tsp. cinnamon
DIRECTIONS:
Combine all ingredients in a pitcher. Refrigerate until ready to serve. Make sure that each drink includes some of the apple matchsticks.
TOMATO SOUP
This soup is hearty but not heavy, and it’s a take on the classic combination of tomato soup and grilled cheese. Nass created this recipe for eight servings of soup, which pair with four grilled cheese sandwiches cut into 1-inch squares. (Serves 8.)
INGREDIENTS:
n 2 Tbs. olive oil
n 3 lbs. ripe Roma tomatoes, roughly chopped
n 1 yellow onion, roughly chopped
n 3 cloves garlic, minced
n 2 tsp. kosher salt, plus more as needed
n ½ tsp. freshly ground black pepper, plus more as needed
n 2 tsp. sugar
n 1 Tbs. heavy cream (optional)
DIRECTIONS:
1. Heat the olive oil in a large pot over medium heat. Add the tomatoes, onion, garlic, salt and pepper. Cook, stirring occasionally, until the tomatoes begin to soften and break down, 10 to 15 minutes.
2. Use an immersion blender to puree until smooth. Stir in the sugar and taste for salt and pepper, adding more if needed. Add cream for extra richness, if desired.
3. Ladle the soup into individual serving bowls with a couple of squares of grilled cheese.
SQUASH SOUP
Nass uses acorn squashes because they’re colorful and make “adorable natural bowls.”
For the soup itself, you can use other kinds of roasted squash, including butternut. And instead of water, consider vegetable or chicken stock for added flavor. (Serves 8.)
INGREDIENTS:
n 14 acorn squashes
n 3 Tbs. olive oil
n 5 tsp. kosher salt, plus more as needed
n 1 medium yellow onion, diced
n 2 tsp. ground cinnamon
DIRECTIONS:
1. Put a rack in the center of the oven and preheat to 425° F.
2. Cut off the stems and bottoms of 6 of the squashes. Slice them into 8 wedges. Remove the seeds and discard.
3. Scoop out the flesh of the squash and discard the skin. Place the flesh pieces on a baking sheet.
4. For the remaining 8 squashes, cut 1 inch off the top of each squash; set these tops with stems aside. Cut the bottom of the squash so that it can stand flat.
5. Scoop out the seeds and discard. Cut some flesh from the squash, leaving a ½-inch thickness of flesh all around. Place the flesh on the baking sheet with the rest of the squash flesh. Set aside the squash bowls until ready to serve.
6. Toss the squash flesh with 2 tablespoons oil and 3 teaspoons salt. Roast on the center rack until tender and just starting to brown, 25 to 35 minutes.
7. Heat the remaining 1 tablespoon oil in a large pot and add the onion. Add 1 teaspoon salt. Cook, stirring occasionally, until the onions just start to brown, 5 to 10 minutes.
8. Add the cinnamon, stir and cook until fragrant, about 1 minute. Add the roasted squash and just enough water to cover, about 8 cups. Bring to a boil. Reduce the heat and simmer until the squash is completely tender, about 20 minutes.
You’d planned to cook tonight. The chicken’s in the fridge, right next to the broccoli. But the day’s been so long and stressful, and it would be so easy just to open up that delivery app and order some pizza, General Tso’s, sushi, barbecue, burgers, Buffalo wings, tacos, pad Thai, baked ziti, chicken biryani—the list is as expansive as it is tantalizing. In fact, food-delivery apps, or FDAs, like DoorDash, GrubHub and Uber Eats, have made ordering in easier than it’s ever been, and consumers are increasingly signing on. In 2015, 66 million Americans used the apps. By 2023 that number had risen to 161 million, and it’s expected to hit 173 million by 2028.
“I love Uber Eats,” says Bella Cohn. The 28-yearold, who recently moved into an apartment in Fort Lee, says she uses the app two or three times a week, usually for dinner. “I work in New York,” she says, “and by the time I get home, I’m usually not in the mood for cooking, but I don’t really feel like going out either.” Cohn is in the demographic that has most enthusiastically embraced FDAs. According to a recent survey, 63 percent of 18- to 29-year-olds had
Food-delivery apps make it super-simple to order pretty much anything you’d like. But beware: there’s a downside.
BY LESLIE GARISTO PFAFF
used one in the previous 90 days, compared with 51 percent of those between 30 and 44 and 29 percent of 45- to 60-year-olds. In general, the more restaurants in an area, the more likely its residents are to use an FDA, which makes Bergen, with its 2,800-plus eateries (the most of any county in the state), prime takeout turf.
If the apps have changed the way we eat, they’ve also had a significant effect on the restaurant industry. Some 77 percent of all U.S. restaurants now offer customers the option of using an FDA, and more than a quarter of all restaurant orders are now placed online, most through FDAs. Hillsdale resident Gianna Cesa notes that one of the reasons she’s embraced DoorDash is “how easy it makes discovering new restaurants,” which helps to explain the acceptance of the apps by even upscale eateries such as Café Panache in Ramsey and Roots Steakhouse in Ridgewood.
Platforms like DoorDash, Uber Eats and GrubHub are known as aggregator apps because they act as conduits between consumers and multiple
restaurants. They’re designed to be user-friendly, allowing customers to browse dozens, if not hundreds, of menus. “I appreciate the convenient access to cuisine details and specifications,” says Cesa. “It helps narrow down options quickly based on what I’m in the mood for.”
So aggregator FDAs offer consumers great things like ease of ordering and a wider range of restaurants to order from, and they help restaurants by potentially garnering them new customers. That doesn’t mean there’s no downside to the apps’ increasing popularity. They exact a toll—and we’re not talking just about the fees and commissions inherent in every transaction. It turns out that FDAs are having a deleterious effect on many restaurants’ bottom lines and, if you’re a frequent user, could be affecting your health as well.
HOW THE APPS WORK
As a consumer, you can simply download one or more of the apps available in Bergen (including the three mentioned above as well as ChowGofer,
Seamless and others), search a restaurant or a type of food (vegan, say, or TexMex) and, with a couple of taps, order food from one (or more) of many different restaurants. For a fee, most FDAs also offer subscriptions, which can earn users perks like free delivery, speedier service or special discounts.
Restaurants that choose to make their offerings available through FDAs pay a percentage of each sale, generally ranging from 15 to 30 percent, to the app companies involved in those sales. The companies also make money through delivery and service fees charged to customers. In addition, restaurants can pay to run ads on the platforms.
ARE RESTAURANTS HELPED OR HURT?
Tunc Ozlu, owner of the restaurant Cinar in Cliffside Park, has been using DoorDash and Uber Eats since they hit the market a decade ago. In the main, he says, they’ve helped his business. “They bring in traffic,” he says, “and sometimes bring me repeat customers.” Because they employ so many delivery people, they can service a large number of takeout customers in the same amount of time it used to take Ozlu’s single delivery man to service one. And they often do promotions that bring in additional customers. “The only bad thing,” Ozlu says, “is that they charge very high commissions.”
Zers in large urban areas), but nutritionists warn that more than the occasional takeout treat can also be deleterious to health. Stacey Antine, a registered dietitian and the founder of HealthBarn USA in Ridgewood, notes that the vast majority of takeout food is high in both sodium and fat (saturated and trans fats). Sodium can contribute to hypertension and unhealthy fats to high cholesterol and cardiovascular disease. Such food “is also calorically dense, which can lead to obesity,” she says, “and portion sizes are generally larger than you’d serve at home, which can also contribute to obesity.” Obesity, of course, has been linked to type 2 diabetes and cardiovascular disease.
Fast food, says Julene Stassou, a registered dietitian in Fort Lee and author of The Mediterranean Diet Weight Loss Solution, is particularly bad for you. “It’s ultra-processed”—industrially manufactured, containing products not normally used in home
“Takeout is almost like an addiction, similar to ordering from Amazon.”
In fact, a study out of the Wharton School of Economics showed that delivery apps are hurting many establishments by increasing competition (because the apps deliver food within a wide geographic area, increasing the number of potential competitors) and shrinking profit margins with their hefty commissions. The study indicated that, because of the apps, a significant number of restaurants, especially smaller or newer establishments, have had to shut their doors due to an inability to compete and/ or make a profit.
HOW ABOUT DINERS’ HEALTH?
According to a recent Harris poll, 21 percent of Americans order food online two to three times a week, while 12 percent place online orders four to five times a week and 5 percent order online six or more times. And that has nutritionists worried. A 2021 study published in the Journal of the Academy of Nutrition and Dietetics found that people who ate takeout two or more times a day were 49 percent more likely to die of any cause over 15 years than those who ate takeout once a week or less, 18 percent more likely to die of a heart attack and 67 percent more likely to die of cancer.
Of course, most of us don’t eat takeout twice a day (with the possible exception of Gen
• Do your homework. Check out menus of restaurants that intrigue you beforehand, so you can home in on healthier items for future ordering. That way, too, you can avoid ordering while hungry.
• Forgo the (bad) fat. Avoid foods heavy in cheese, butter and trans or saturated fats. Apps like MenuStat and FastFoodNutrition can tell you exactly what’s lurking in the menu items at chain restaurants. That way, for instance, instead of Applebee’s Chicken Tenders Platter, with its 1,410 calories, 80 grams of fat and 14 grams of saturated fat, consider ordering its TexMex Shrimp Bowl (710 calories, 27 grams of fat, 4.5 grams of saturated fat). “If you’re having soup, stick to broth-based soups like lentil and chicken noodle,” says Antine, “and steer clear of cream-and cheese-based soups like Boston clam chowder and broccoli and cheddar.” The same goes for pasta and other sauces: Opt for marinara or roast veggies over Alfredo or vodka sauce. And choose grilled or baked meats and seafood over fried.
—Stacey Antine, registered dietitian, HealthBarn USA, Ridgewood
cooking—“and particularly high in sodium and bad fats.” If your takeout comes in plastic containers, negative effects on health could be even more serious. A Chinese study, for instance, found that the microplastics that leach into hot foods in plastic containers are associated with a higher risk for congestive heart failure and a less robust gut microbiome, which in turn could hamper the immune system.
This doesn’t mean you need to delete your delivery apps or deny yourself the pleasure and convenience of takeout. If you love takeout but care about staying healthy, nutritionists offer the following tips: • Take app breaks. “Make sure you get at least one healthy, home-cooked meal a day,” says Stassou, “whether that’s an egg-white omelet with vegetables; a high-fiber, low-sugar cereal with fruit or a healthy smoothie.”
• Cut down on ordering in. “Takeout,” says Antine, “is almost like an addiction, similar to ordering from Amazon,” and it’s easy to see why: A couple of taps and you’ve got a virtual banquet speeding your way, with little or no effort on your part. In fact, no less august an institution than the Cleveland Clinic offers advice on kicking what they call “a food-delivery habit” (health.clevelandclinic.org/how-to-stop-ordering-takeout). “If you’re ordering in five or six times a week, try cutting that in half,” Antine advises. “Then, a few weeks later, cut it in half again.”
• Go low sodium. This one’s a toughie, since even the best restaurants tend to oversalt their food. But you can certainly cut sodium intake by checking apps like MenuStat and FastFoodNutrition, asking for all sauces and dressings to be served on the side (and drizzling them judiciously), and avoiding foods that are notoriously salty such as Chinese, pizza (especially when topped with cured meats like pepperoni) and deli sandwiches containing cured or processed meats. Lower-sodium options include Mediterranean food and sushi and sashimi (minus the soy sauce for dipping).
• Get your veggies. “Try to always get a vegetable, whether it’s a salad or a soup or a vegetable on the side or double vegetables instead of pasta or fries,” Stassou advises. Consider ordering from a vegan or vegetarian restaurant (but beware of vegetarian options that are heavy on cheese and full-fat dairy).
• Find local heroes. Small local restaurants may be willing to cook to order. Don’t be too shy to ask if they can go light on the salt or switch out the butter for olive oil. (To do this, you’ll probably have to forgo the app and order by phone, but you’ll be saving yourself—and the restaurant—money in the process.)
• Think small. Even if you’ve chosen a relatively healthy meal, you can undermine your health if you eat too much of it. “Don’t eat directly from the container,” warns Antine, since you can easily lose track of how much you’re eating. If the portion is large, dish out half of it onto your plate and put the rest in the fridge for another meal. Or share it with someone else—that way, you’ll be spreading the good health around.
FOR THE
FEAST EYES
Desserts from seven Bergen County bakeries and cafés prove that the first sweet bite happens with your eyes.
Before the first mouthful, even before the first visit—there’s the scroll. In today’s dessert-obsessed world, local bakeries, cafés and eateries are serving more than just sugar and spice—they’re offering up serious eye treats on Instagram. Using glossy glazes, gooey centers and sprinkles that practically sparkle through the screen, these Bergen County sweet spots are turning their feeds into cravings, and their followers into regulars. After all, when dessert looks this good, how could you not taste it for yourself?
ERIE COFFEESHOP & BAKERY, RUTHERFORD, @EATDRINKERIE Every dessert at Erie feels homemade but polished, with thoughtful detail and flavor combos that turn simple sweets into photoworthy temptations. Imagine bright, citrusy goodness in cake form, velvety olive oil infusing each bite of the shop’s signature citrus-olive oil cake. Cookies here run the gamut from nostalgic chocolate chip to more elegant flavors like Earl Grey. Seasonal treats and specials, including fresh raspberry nectarine cake, are must-tries too, with comforting textures that pull you in for more.
CIEL, WESTWOOD, @CIELDESSERT Dessert is an art form at this nearly 10-year-old shop thanks to executive chef Jane Mun, who creates delicate French pastries, vibrant fruit tarts and melt-in-your-mouth macarons. Everything’s made entirely from scratch, with ingredients such as Valrhona chocolate, pasture raised eggs and butter from France. Each plated dessert—from soufflés to blueberry tarts—is unique, and details such as texture and garnish feel thoughtfully composed. These treats are almost too beautiful to eat. Almost.
BLACK MAGIC BAKEHOUSE, RIDGEWOOD, @BLACKMAGICBAKEHOUSE The desserts at this year-old shop aren’t just sweets; they’re spellbinding creations. There’s no shortage of sourdough-based doughnuts filled with custardy creams, flaky pastries with whimsical twists like pistachio honey and rose and tarts topped with pastry cream and piles of fresh fruit. With visual flair, these bites will make your mouth water before you walk through the door.
BALTHAZAR BAKERY, ENGLEWOOD, @BALTHAZARBAKERY_NJ
French pastry tradition meets local flair at this Englewood mainstay— think buttery croissants that flake just right, sticky buns dripping with glaze and monkey bread so gooey it pulls you in with just the thought of its aroma. The bakery’s fruit tarts and seasonal cakes (coconut lime layer cake, anyone?) don’t just taste fresh—they’re beautifully composed with folded edges, vibrant fruit and golden crusts that look as if they were made for the camera.
AROMA D’CAFÉ, EAST RUTHERFORD, ORADELL, @AROMADCAFEBAKERY
Sweet from the first glance, Aroma D’Café delivers Argentinian pastries that look as warm and inviting as the establishment’s morning coffee—and that’s saying something. Stop by for alfajores dusted with powdered sugar, custard filled pastries that glisten, Balcarce cakes layered with dulce de leche and fruit and buttery croissants that crack delicately in your hands. But don’t pass on the pies: Aroma’s apple pie, for instance, is comfort food for the eyes even before it becomes an indulgence for the taste buds.
GUZZO BAKEHOUSE, HAWORTH, @GUZZO_BAKEHOUSE Playful, over the top indulgence meets scratch-made craftsmanship at this Haworth eatery, which has a full breakfast-and-lunch menu. While omelets and sandwiches are wonderful, Guzzo’s desserts are masterful. From seven layer donuts to colorful crumb cakes and layered cupcakes, every treat feels like it was made for your social-media feed. Whether it’s daily pancakes piled high with cookie dough or a seasonal zuppa inglese cake with luscious ladyfingers, fruit and cream, the sweets here look as bold as they taste.
DELECTABLE DESSERTS
From top restaurants in Closter and Ramsey come distinctive after-dinner treats you can enjoy at home. Here’s how to make them.
No doubt you’ve had cheesecake before, and probably beignets as well—but never like this. And while your typical kitchen genius safeguards his or her fave dessert recipes with the passports and the secret passwords, these two Bergen eateries’ executive chefs—Gregory Stott of Café Panache in Ramsey and Oscar Ortega of Stern and Bow Restaurant in Closter—have been rash enough (confident enough?) to share the recipes for their creations so that you can make them at home.
The two culinary artists share a passion for New American cuisine and a
mastery of French fine-dining technique, but their backgrounds are very different. Ortega started cooking at age 15 in his hometown of Puebla, Mexico, came to New York and refined his skills at the Institute of Culinary Education. Stott, a veteran of Manhattan’s Café des Artistes and other top restaurants on both sides of the Hudson, was a finalist on the Food Network show Chopped Their dessert recipes do require patience and precision, but you’ll agree with patrons of the two establishments that the result, in each case, is a triumph.
PUMPKIN CHEESECAKE WITH MARSHMALLOW GLAZE, SPICED APPLE-CIDER CARAMEL AND GINGER-SNAP CRUST
Recipe by Executive Chef Gregory Stott, Café Panache Serves 12
INGREDIENTS:
Ginger-Snap Crust
n nonstick vegetable oil spray
n 2 cups ginger-snap cookie crumbs (about 9 oz.)
n 1 cup pecans (about 3½ oz.)
n ¼ cup (packed) golden brown sugar
n 2 Tbs. chopped crystallized ginger
n ¼ cup (½ stick) unsalted butter, melted Pumpkin Cheesecake Filling
n Four 8-oz. packages cream cheese, room temperature
n 2 cups sugar
n 1 (15-oz.) can pure pumpkin
n 5 large eggs
n 3 Tbs. all-purpose flour
n 1 tsp. ground cinnamon
n ½ tsp. ground ginger
n ¼ tsp. freshly grated nutmeg
n ¼ tsp. ground allspice
n ¼ tsp. salt
n 2 Tbs. vanilla extract
Marshmallow Glaze
n 2 cups mini marshmallows (or large marshmallows cut into ½-inch cubes)
n ¼ cup whole milk
n 1 tsp. vanilla extract
n 1⁄8 tsp. salt
n 1 cup sour cream
Spiced Apple-Cider Caramel Sauce
n 1 qt. apple cider
n 2 cinnamon sticks
n 2 star anise pods
n 2 whole allspice berries
n 1⁄3 cup dark brown sugar
INSTRUCTIONS:
For the Ginger-Snap Crust:
1. Preheat oven to 350°F.
2. Spray 9-inch-diameter springform pan (with 2¾-inch-high sides) with nonstick spray.
3. In a food processor, grind ginger cookie crumbs, pecans, brown sugar and ginger until nuts are finely ground.
4. Add melted butter; pulse to blend.
5. Press the mixture firmly onto the bottom and 2 inches up the sides of the prepared pan.
6. Bake until set and lightly browned, about 10 minutes. Cool completely.
For the Pumpkin Cheesecake Filling:
1. Preheat oven to 350°F.
2. Using an electric mixer, beat cream cheese and sugar in large bowl until light and fluffy, about 2 minutes.
3. Beat in pumpkin. Add eggs one at a time, mixing on low speed until incorporated.
4. Add flour, spices and salt; beat just until blended.
5. Mix in vanilla.
6. Pour filling into the cooled crust.
7. Bake until the center is just set and edges begin to crack (the center should still move slightly when the
pan is gently shaken), about 1 hour 20 minutes.
8. Cool on a rack for 1 hour. Run knife around the edge to loosen the crust.
9. Chill uncovered in the pan overnight.
For the Marshmallow Glaze:
1. In medium saucepan, stir marshmallows and milk over low heat until melted and smooth.
2. Remove from heat and stir in vanilla and salt.
3. Cool to room temperature, stirring occasionally.
4. Gently fold in sour cream until blended.
5. Pour glaze over cheesecake, spreading evenly, and leaving a ½-inch border around the edges.
6. Chill to set topping, at least 1 hour.
DO
AHEAD: Cheesecake can be made up to 1 day ahead. Keep chilled.
For the Spiced Apple-Cider Caramel Sauce:
1. Combine all ingredients in a medium saucepan over low heat. Simmer, stirring occasionally, until the mixture is reduced by about 70 percent and reaches a glaze-like consistency.
2. To finish: Drizzle plate with Spiced Apple Cider Caramel before serving.
APPLE BEIGNETS WITH CRÈME ANGLAISE AND RASPBERRY SAUCE
Recipe by Executive Chef Oscar Ortega, Stern and Bow Serves 10
INGREDIENTS:
Apple Filling For Beignets
n 8 Granny Smith apples, peeled and diced
n 2 oz. butter
n 1 cup dark brown sugar
n 2 Tbs. vanilla extract
n ½ Tbs. ground cinnamon
n 1 Tbs. brandy
n pinch of salt
Dough
n 280 grams milk
n 100 grams granulated sugar
n 8 grams active dry yeast
n 5 grams salt
n zest of 1 lemon
n 2 whole eggs
n 160 grams butter, melted
n 600 grams all-purpose flour
Crème Anglaise
n 16 oz. milk
n 16 oz. heavy cream
n 10 egg yolks
n 8 oz. sugar
n 1 Tbs. vanilla extract
n 1 shot espresso
n ½ oz. brandy
Raspberry Sauce
n 2 lbs. frozen raspberries
n 1 cup granulated sugar
n juice of 1 lemon juice
n 1 Tbs. vanilla extract
INSTRUCTIONS:
For the Apple Filling For Beignets
Heat a large skillet over medium heat. Add butter. When melted, add apples, brown sugar, cinnamon, salt, vanilla and brandy. Cook until apples are soft and liquid has evaporated. Transfer to a bowl and chill.
For the Dough:
1. Warm the milk to 98°F. Add yeast and sugar; let rest for 10 minutes. Mix together eggs and melted butter.
2. In another bowl, combine flour, salt and lemon zest.
3. Add the egg mixture to the milk mixture.
4. Transfer to an electric mixer and add the flour mixture.
5. Stir until smooth, then transfer dough to a bowl.
6. Cover and refrigerate for at least 4 hours or overnight.
7. Roll dough on floured surface, to 1⁄8 inch thick. Cut into 3-inch squares.
8. Place apple mixture on one side, brush with egg wash.
9. Fold over and crimp to seal.
10. Heat oil in a pot or fryer to 315°F.
11. Fry 1–3 beignets at a time for
about 2–3 minutes per side, until golden.
For the Créme Anglaise:
1. In a pot, combine milk, heavy cream, vanilla, espresso and brandy. 2. In a separate bowl, whisk egg yolks with sugar.
3. When the milk mixture reaches a boil, gradually whisk it into the egg mixture.
4. Return to the pot cook over low heat, constantly for about 40 seconds.
5. Place the pot in a bowl of ice water for about 25 minutes.
For the Raspberry Sauce:
1. Combine all ingredients in a pot and bring to a boil.
2. Lower heat and simmer for 30 minutes.
3. Cool, then blend til smooth. Strain through a fine sieve.
Assembling:
1. On a plate, spread the crème anglaise, then drizzle raspberry sauce on top.
2. Place apple beignets in the center.
3. Top with vanilla ice cream.
4. Garnish with pirouette cookie (optional).
CENTER PEACE
A THOUGHTFUL THANKSGIVING TABLESCAPE
CAN HELP SET A MOOD OF
TRANQUIL JOY
FOR GOOD FOOD, GOOD TIMES AND GRATITUDE.
Maybe some gatherings need to sell themselves; for Thanksgiving dinner, though, they pretty much took care of that back in 1621. For your table on this tradition-filled occasion you want the quiet, cozy spirit of the season; you hope to welcome warmly but you need not overwhelm. An ideal centerpiece, therefore, adds festive flair without stealing the show or crowding the stuffing. From rustic natural elements to elegant touches of autumn color, judicious décor brings charm and cohesion to your Turkey Day spread.
On the following pages are ideas for your next tablescape and tips from Anastasia Baker, owner of Hackensack-based florist RSVP By Anastasia, on how to create an effective centerpiece that complements the meal, sparks conversation and makes your table feel as special as the celebration itself.
Mother Nature in her lateautumn guise can be your ally in fashioning a centerpiece. “How can you not use fruits, pumpkins and gourds?” Baker asks. “One time, for a good friend’s Friendsgiving party, I laid out a bed of preserved moss on the table, created a zigzag pattern with her candles and filled in with different-size pumpkins, pomegranates, grapes, figs, nuts and squash. I tucked in pieces of dried hydrangea and roses to fill in any gaps.”
An attractive centerpiece need not be tall or grandiose. You can, for instance, simply weave branches and leaves from the yard (be sure to clean them off before bringing them inside) between brass candle holders and highlight them with bright fruit. “The proper height of a centerpiece can make your guests remember and appreciate the beauty of what’s on the table— versus popping their head over and around your décor like a meerkat popping out of a hole,” quips Baker. Going too large here, she explains, “is like having furniture that’s too big for a room. When it doesn’t fit, you really notice.”
When it comes to decorating a table for fall, there are seemingly countless styles, colors and pieces you can use. You can achieve a cozy, rustic look by filling each compartment of a vintage metal caddy with fall flowers, pumpkins and candles. “Seasonal elements give a composition a time, a place and an identity,” notes Baker. “Roses, orchids and other classic popular elements can be used any time, but playing with the colors and textures from the natural elements found at this time of year can create the rustic, warm and inviting feeling we want.”
No matter the season, a fruit-and-floral combination can lighten any tablescape. For a runner-covered table, fill a clear vase (or use several mason jars in varied sizes) with sliced, dried fruit and your favorite flowers, store-bought or straight from the yard. You can even use dried flowers or branches, or whatever else you have around that looks interesting. Again, just make sure the arrangement doesn’t tower over the table. “My favorite flowers to include are Dutch antique hydrangea, hellebores, viburnum berries, garden roses and amaranthus,” says Baker. “Colors I gravitate to are butter yellow, olive green, aubergine, copper, espresso brown and smaller pops of mustard yellow or orange.” Her rule of thumb when it comes to height of florals: “The person you’re talking to should be framed by flowers, not hiding in a bush.”
Bring some of the vibrant beauty of the outdoors into your home and onto your table. Natural treasures such as colorful leaves, pinecones, acorns and even rocks can create the foundation of a centerpiece when arranged in a woven basket or a wooden tray. “For Thanksgiving,” confides our expert, “I often gravitate to velvet accents, vintage silver serving pieces and cut crystal containers, making plentiful use of candles and leaning heavily on seasonal flowers and non-floral ingredients like moss, acorns, pheasant feathers or produce.”
A dough bowl is another kitchen vessel that can be used for a table centerpiece. For an unexpected yet chic arrangement, mix classic fall colors such as yellow, orange and brown with a pop of lively, peach-tinged roses. Another surprising centerpiece idea? Try “using plants in terra cotta pots and fall leaves and pinecones instead of traditional greenery,” Baker says.
TRADING PLACES
A Ridgewood couple says their 1933 home has “finally caught up with who we are” now that the family room has switched positions with a brand-new kitchen.
Design by Anthony Passanante, Anthony Albert Studios
Photography by Meghan Balcom
Text by Nayda Rondon
Rushing to renovate wasn’t the game plan when Uday and Raman Nayar moved into their charming 1933 Georgian colonial in Ridgewood in 2019.
“We knew we’d remodel eventually,” says Uday. “But we also felt it important to first live in the space for a few years to really understand what worked, what didn’t and what the house needed to support the way our family lives.”
One insight quickly emerged: The original kitchen, situated in the center of the home, felt confined and disconnected from the customary gathering patterns of the couple and their two children. Their long-term vision took shape around a bold idea: Swap the kitchen and family room to create a more open, connected flow among cooking, relaxing and entertaining spaces.
The top-to-bottom kitchen renovation became the centerpiece of a larger remodel (started August 2024, completed January 2025) that also included two bathrooms, the basement, and laundry and powder rooms. For these, the homeowners enlisted architect Phillip Finamore and builder Tim Scudieri of Scudieri Construction in North Haledon. But when it came to the allnew, custom kitchen design, they chose Anthony Passanante of
Anchored by a generous island with warm wood tones, this Ridgewood kitchen blends stylish practicality with contemporary charm. The bold range hood creates a dramatic focal point, while brass accents and a herringbonepatterned backsplash convey a refined yet inviting aesthetic.
Waldwick-based Anthony Albert Studios.
“Anthony truly understood our needs, both functional and aesthetic,” says Uday. “He asked thoughtful questions and really listened. Every detail of the final design reflects that understanding.”
The Nayars’ directive was to create an expansive living space with the kitchen flowing seamlessly into the dining and family rooms. The kitchen’s new location at the back of the home (where an existing side door led to the patio) also checked off the homeowners’ wish for more indoor/outdoor connection. Since the new configuration required major structural changes—including the removal of a major load-bearing wall to open up the main floor— Passanante collaborated with the architectural/construction teams to ensure faultless integration of str uctural, electrical and spatial elements.
“I was onsite constantly,” Passanante says. “With a project like this, you have to be hands-on. Every detail counts.”
Passanante’s approach: Build for real-life use but infuse the design with precision and personality. He proposed ideas the Nayars hadn’t considered on their own, like skipping pendant lights over the island for a cleaner, more modern look and adding brass accents throughout to introduce elements of refined contrast that warm up the neutral palette.
“Those types of design decisions may seem small, but they made a big impact and helped the space feel unique and personal,” says the designer.
This page: “We’re obsessed with our dedicated coffee bar,” the wife says. “With a prosumer-lever espresso machine and a sleek floating shelf above it, it feels like having our own café right at home.” Opposite: Soft, neutral cabinets, brushed-brass hardware and gleaming quartzite surfaces project clean, cohesive beauty.
This page: Fronted with brass wire mesh, the custom side cabinet is visually appealing and functional. Opposite: “We love the oversized island with its beautiful quartzite countertop,” the wife says of the piece, which is complemented by leather stools from Four Hands.
At the center of the kitchen is an impressive island. Measuring 110 inches long by 45 inches deep, it’s made of a custom white oak base topped with a three-inchthick slab of Taj Mahal quartzite, sourced from Artistic Marble & Granite Surfaces in Hawthorne.
“This island is our everything station,” says Raman. “It’s where we prep, bake, do homework and enjoy our morning coffee. It functions so intuitively because it was designed around how we actually live.”
Catering to the homeowners’ craving for coffee, Passanante designed a separate beverage station just off the main zone. Compact but richly detailed, this coffee bar mirrors the island’s white oak base and features a floating shelf and integrated lighting. A solid slab of natural quartzite, used for both countertop and backsplash, unifies the station while brass Armac Martin hardware and a California Faucets fixture add elevated appeal.
The main cabinets are finished in Farrow & Ball’s Drop Cloth, a soft, earthy neutral that complements the warmth of the oak and brass. Picture lights from Visual Comfort and fixtures from California Faucets provide touches of understated luxury.
Wolf and Sub-Zero appliances—including a six-burner range, two dishwashers and a refrigerator/freezer—blend sleekly into the design. Above the range, a custom hood in brushed, gunmetal stainless steel with a brass crown serves as a striking focal point.
“The mix of metal finishes gives the kitchen real depth,” Passanante says. “It adds warmth and character without overpowering the space.”
The backsplash, honed marble in a herringbone pattern, offers a subtle nod to traditional design while playing with texture. White oak flooring, in a soft natural finish, grounds and unifies the space.
“Now, with the kitchen and family rooms as one integrated space, it feels like everything has come together, literally and emotionally,” Raman says. “That connection has really changed how we experience our home.”
Uday agrees. “We’re practical and logic-driven, so everything was designed with function in mind,” she says. “But we also love clean, modern aesthetics with warm, inviting touches. It’s like the home finally caught up with who we are. That’s the true magic of the remodel.”
STATEMENT SEASON
Fall’s hottest looks are designed for crisp days and stylish nights—and everything in between.
Coat, sweater and pants by Isabel Marant, Neiman Marcus, Paramus, 201.291.1920.
Sneakers by Golden Goose, Gito Stores, Englewood, 201.541.7330.
Dress by Zimmermann, Saks Fifth Avenue, East Rutherford, 201.559.7780. Shoes by Gianvito Rossi, Saks Fifth Avenue, East Rutherford.
Dress by Rag & Bone, Bloomingdale’s, Hackensack, 201.457.2000. Sweater by Autumn Cashmere, Gito Stores, Englewood. Boots by Gianvito Rossi, Saks Fifth Avenue, East Rutherford.
Blazer, tank top and pants by L’Agence, Nordstrom, Paramus, 201.843.1122.
Shoes by Gianvito Rossi, Saks Fifth Avenue, East Rutherford.
MUSEUM HUNGRY?
In five nearby places, exhibits offer food for thought— about food!
When you’re visiting a museum and thoughts of food strike, you usually head for the café. But for five museums within an easy driving distance, edibles aren’t just a tasty break or energy fuel— they’re Topic A. And what subject, after all, is more central to our lives—and thus more worthy of pondering on exhibit—than what we all eat?
Whether celebrating the proud history of a local staple, deep-diving a single snack or taking a broad view of culinary culture, these spots promise to satisfy your craving for information and delicious sights:
THE MUSEUM OF FOOD AND DRINK, BROOKLYN, N.Y.
It’s no surprise that the city with both the most museums in the country and a legendary food culture would also boast this attraction. Small but mighty, the Museum of Food and Drink declares that “food is culture” and curates highly interactive exhibits that visitors can see, touch, smell and taste. This is a place where sociology, history, food science and skilled chefs combine for one delicious bite. Over the summer, for instance, a “Flavor” exhibit demonstrated how the chemical components of everyday flavors shape our senses, and how they’re altered by engineering and design. On display next? A loving exhibition that spotlights and celebrates NYC’s thriving street food culture, from hot-dog stands to soft pretzels to halal chicken to tacos. Feeling hungry? To say you have food options in Brooklyn is like saying there are trees at Ramapo County Reservation. For a fresh, seasonally rotating menu, a chic wine bar with enough options to satisfy any oenophile (the list is currently 22 pages long) and a hip, modern vibe, check out Winona’s, about three miles away from the museum. Or head over to Williamsburg and check out the very-buzzy Fish Cheeks, a Thai restaurant that opened in May to near-universal acclaim. You can pick up duck curry, or try something unique to this spot, like the marinated blue crab.
More info: mofad.org
NEW ENGLAND MAPLE MUSEUM, PITTSFORD, VT.
Vermont takes its maple syrup seriously (no other state produces more), and nothing proves it like this museum. The working maple-sugar farm demonstrates how maple sugar is created, from tapping the trees to boiling the sap and beyond, and celebrates the culture and history created by this long tradition. (Many sugar houses are still family owned and run.) See artifacts, murals and other displays, including informational videos, for all of maple sugaring’s how-tos. Visitors also taste samples of different types and flavors of syrup to see the difference in preparation methods and aging processes first hand. If you’re craving more, this spot can more than accommodate—check out the shop, filled with every maple goodie you can imagine.
Feeling hungry? All that syrup likely put you in the mood for pancakes. For a fantastic breakfast filled with just that, head to nearby Mendon and sit down at Maple Sugar & Vermont Spice. Try classic, pumpkin, maplewalnut, chocolate chip and more, all topped with house-made maple syrup. (This spot is also a working sugar house.) Other breakfast options are also served here to perfection— try omelets, biscuits and gravy or home fries. If it’s too late for breakfast, opt for The Cluckin’ Café for burgers, salads, steak and salmon, plus an excellent cocktail menu (the Vermont old fashioned is, of course, made with local maple syrup).
More info: maplemuseum.com
THE JELL-O GALLERY, LE ROY, N.Y.
“There’s always room for Jell-O,” the famous ad declares, and it’s always Jell-O time at this quirky and delightful attraction in western New York’s Genesee County. Le Roy is where Jell-O was invented and first manufactured, and the museum is one of the crown jewels of the Le Roy Historical Society. Learn strange and wonderful facts about this confection, from its invention by a cough-syrup manufacturer to the famous ad campaign in Ladies’ Home Journal Plus, browse innovative Jell-O recipes (will a spiced cranberry orange Jell-O mold make it onto your Thanksgiving dessert table?), molds, spoons, collectables and more. Feeling hungry? Le Roy is all small-town charm (population 7,662 as of the 2020 census), and you’ll find much in the way of comfort food and American fare here. For huge portions, an extensive menu and meat slow-cooked to perfection, try Smokin’ Eagle BBQ & Brew. All barbecue options, ranging from smoked wings to a half-rack of ribs to a pulled pork sandwich, are served with house-made corn bread and baked apples in addition to your choice of sides. For something lighter, try local favorite Henry’s Deli for hot and cold subs, salads and pasta.
More info: jellogallery.org
THE SALT MUSEUM, LIVERPOOL, N.Y.
You may take it for granted as you sprinkle it on your eggs, but salt used to be a precious commodity. The salty “brine springs” around western New York’s Onondaga Lake attracted the industry that created the city of Syracuse and supplied the mineral to the whole country. The Salt Museum, tucked into Onondaga Lake Park, is a testament to that history. See an original “boiling block,” in which water was boiled out of the brine, in addition to kettles, barrels and other equipment that aided the process. The museum itself is made from timbers taken from actual old salt warehouses, providing a rustic feel. Onondaga Lake Park is beautiful no matter what time of year you visit, and the Salt Museum is tucked right next to the water for lovely views.
Feeling hungry? If you’re looking for a great lunch after all that history, try The Kabob House right down the road. With colorful smoothies, bubble teas and a menu filled with Mediterranean favorites (gyros, shawarma platters and tabbouleh salad are all featured), you’ll always find something that satisfies. Or venture a few miles into Syracuse proper and try Inka’s, a popular upscale Peruvian fusion restaurant with classics like ceviche and arroz con pollo along with Nikkei cuisine, a fusion between Peruvian and Japanese food. More info: onondagacountyparks.com
HERSHEY’S CHOCOLATE WORLD, HERSHEY, PA.
You have options for education at this candyfilled wonderland, located next to the Hershey Park theme park (seehersheypark.com/planyour-visit/hours for the park’s visiting hours). There’s the Hershey’s Chocolate Tour, which is part amusement park ride, part history lesson and all delicious. It will take you through the history of the iconic chocolate company and teach you how chocolate is made. It’s also a full sensory experience—watch thousands of candies fly by on conveyor belts, feel the warmth of roasting cocoa beans and smell rich milk chocolate. And guests get to sample their favorite Hershey candies at the end of the tour. You can also hop on the trolley tour, which dives more in depth on the company’s history and cultural impact while taking you past landmarks and great views (and handing out more samples). Then stop by the “create your own candy bar” attraction (tickets start at $29.95) and create a bite that’s perfectly to your taste.
Feeling hungry? Don’t worry—you’ll also find some dinner with your dessert here. For rustic vibes and a farm-to-table sensibility, stop by The Mill in Hershey. Once a working mill, it’s now a space with several distinct dining areas. There are wooden beams, stone walls and menus with options ranging from fried catfish to sliced brisket to filet mignon. And don’t skip the award-winning cocktail menu, which often incorporates fresh fruit. If you’re looking for breakfast or lunch, The Hershey Pantry is a hit with local families, who rave about the stuffed French toast and specialty pancakes. More info: chocolateworld.com
TASTES
Supporting Players
These savory sides are stuffed, seasoned and ready to share the spotlight this Thanksgiving.
MINI PUMPKINS STUFFED WITH ONION, MUSHROOMS AND CHARD
Yields 4 servings
INGREDIENTS
n 3/4 cup pumpkin
n 4 (10- to 12-oz.) mini pumpkins, or 2 (11/2 lb.) acorn squash
n 11/2 tsp. kosher salt, divided
n 8 oz. fresh chanterelles or other wild mushrooms
n 1 medium yellow or white onion
n 1/2 bunch Swiss chard (about 4 oz.)
n 1/2 bunch fresh parsley
n 2 sprigs fresh thyme, or 1/4 tsp. dried thyme
n 2 oz. Comté or Swiss cheese
n 3 Tbs. olive oil, divided n 2 Tbs. crème fraîche or sour cream
n 1/4 tsp. black pepper, freshly ground
DIRECTIONS
Arrange a rack in the middle of the oven and heat the oven to 375°F.
Cut the tops off 4 mini pumpkins (like a jack-o’-lantern), or cut 2 acorn squash in half lengthwise. Scoop out and discard the seeds and fibers. Place cut-side up in a 9x13-inch baking dish. Place the lids next to the pumpkins. Season the insides of the pumpkins with 1/4 teaspoon of the kosher salt.
Trim 8 ounces wild mushrooms and cut any larger mushrooms into bite-sized pieces. Thinly slice 1 medium yellow or white onion. Strip the leaves from 1/2 bunch Swiss chard and discard the stems; stack the leaves, roll them up together, and slice crosswise into 1/4-inch-wide ribbons. Strip the leaves from 1/2 bunch fresh parsley until you have 1/2 cup, then coarsely chop. Pick the leaves from 2 fresh thyme sprigs until you have 1/2 teaspoon (or use 1/4 teaspoon dried thyme). Grate 2 ounces Comté cheese (1 cup).
Heat 1 tablespoon of the olive oil in a 10-inch or larger cast iron or stainless steel skillet over medium heat until shimmering. Add the
onion and 1/2 teaspoon of the kosher salt and sauté until soft and golden, 18 to 20 minutes. Transfer to a plate.
Add 1 tablespoon of the olive oil to the skillet and increase the heat to medium-high. Add the mushrooms, thyme and 1/2 teaspoon of the kosher salt. Sauté until the liquid evaporates and the mushrooms brown, 8 to 10 minutes. Transfer to the plate with the onions.
Add the remaining 1 tablespoon olive oil to the skillet. Add the Swiss chard, parsley and remaining 1/4 teaspoon kosher salt. Sauté until the chard is wilted, about 1 minute.
Turn off the heat. Return the mushrooms and onion to the pan. Add half of the cheese, 2 tablespoons crème fraîche, and 1/4 teaspoon black pepper, and stir to combine.
Fill the pumpkins with the mushroom mixture. Sprinkle with the remaining cheese. Bake until you can easily pierce the pumpkins with a knife, 30 to 35 minutes for the pumpkins, or 35 to 40 minutes for acorn squash. Top with the lids before serving.
“Packed with fiber, antioxidants and plant-based nutrients from the mushrooms, Swiss chard and pumpkin, this seasonal dish supports immune health and digestion. For a lighter twist, swap crème fraîche with Greek yogurt to reduce saturated fat and boost protein.”
n 1/2 lb. shrimp, peeled and deveined (or tofu for a vegetarian option)
n 1 small onion, finely diced
n 1 clove garlic, minced
n 1 Tbs. fresh ginger, grated
n 1-2 Tbs. Thai red curry paste, adjust to taste
n 1 cup full-fat coconut milk
n 1/2 Tbs. rice vinegar
n 1/2 red bell pepper, thinly sliced
n 1/2 cup fresh spinach, roughly chopped
n 1/4 cup fresh basil leaves, chopped
n 1 small jalapeño, thinly sliced (remove seeds for less heat)
n fresh lime zest optional, for garnish
DIRECTIONS
Preheat oven to 400°F.
Drizzle the cut sides of the acorn squash halves with olive oil, and season with salt and pepper. Place the squash halves cut side down on a baking sheet and roast for 30-35 minutes, or until the flesh is tender and easily pierced with a fork.
While the squash is roasting, heat the coconut oil in a large skillet over medium heat. Add the onion and sauté for 2-3 minutes until it begins to soften. Add the garlic, ginger and Thai red curry paste and cook for another 1-2 minutes, stirring, until fragrant.
Add the shrimp to the skillet and cook until they turn pink, about 2-3 minutes. (If using tofu, cook until slightly golden
on each side.) Add the coconut milk and bring to a gentle simmer. Stir in the rice vinegar, red bell pepper and spinach, cooking for another 1-2 minutes until the spinach wilts and the peppers soften slightly.
Stir in the chopped basil leaves and half of the jalapeño slices. Taste and adjust seasoning, adding more salt or curry paste if needed.
Once the acorn squash halves are tender, remove them from the oven and flip them cut side up. Spoon the coconut shrimp mixture into each squash half, filling generously.
Top each stuffed squash with additional fresh basil, the remaining jalapeño slices and a sprinkle of lime zest for extra brightness, if desired.
“This Thai-inspired recipe includes shrimp, which is a lean protein, and a lot of vegetables that provide fiber and vitamin C. The acorn squash also adds potassium. To decrease the calories and saturated fat, consider
swapping out the full-fat coconut milk for an alternative. Try using light coconut milk, or unsweetened cashew milk for a boost of creaminess.”
—Erica
Ban, registered dietitian, Center for Mind Body Balance, Saddle River
Spice Up Your Sip
This tasty twist on a classic Paloma brings the heat—just in time for fall’s crisp evenings.
SPICY POMEGRANATE GINGER PALOMA
Makes: 1 serving
INGREDIENTS
Spicy Ginger Syrup
n 1/2 cup honey
n 1-inch fresh ginger, sliced
n 1/2 tsp. cayenne pepper
n 8 leaves mint
Paloma
n 1/4 cup pomegranate juice
n 1/4 cup grapefruit juice
n juice from 1/2 a lime
n 2 to 4 Tbs. spicy ginger syrup
n 2 oz. tequila
n ginger beer, for topping
Spicy Sweet Rim
n 1 Tbs. coarse sugar
n 1 Tbs. granulated sugar
n cayenne pepper, to taste
DIRECTIONS
1. To make the spicy ginger syrup, bring 1/2 cup water, the honey, ginger and cayenne to a boil over high heat. Once boiling simmer, 1-2 minutes and then remove from the heat. Add the mint, cover and let sit 10 minutes. Strain out the ginger and mint. Store in a glass jar in the fridge for up to 2 weeks.
2. On a small plate, mix the coarse sugar, sugar and a pinch of cayenne. Run a lime wedge around the rim of your glass and dip into the sugar mix.
3. Fill your glass with ice. Add the pomegranate juice, grapefruit juice, lime juice, spicy ginger syrup and tequila. Stir to combine and then top with ginger beer.
“For a more traditional but still seasonal take on this Paloma, increase the grapefruit juice and swap the ginger beer for soda water. When it comes to spice, leave the cayenne in for a kick, or omit it for a milder sip. For the non-spicy version, a salty-sweet rim made with equal parts sugar, salt and cinnamon adds a delicious twist.”
Stevens & Lee is proud to be a part of the Bergen County community. Established locally in May 2020, the Bergen County office has since doubled in size through the addition of local lawyers and professionals in our affiliate Stevens & Lee Public Affairs, a New Jersey-focused public affairs firm. Our Bergen location provides a complete range of high-end legal services to local, regional and national clients.
Working with clients in this region for decades, our Bergen County team has a well-established reputation for tireless client advocacy and value-driven service. We believe that helping local clients to achieve their goals and utilize relationships we’ve fostered through Bergen’s business networks serves to strengthen our community and contributes to a more vibrant business market.
Our highly experienced professionals have long represented clients in a wide range of industries operating here, in neighboring
New York, across the country and internationally. They provide counsel in transactional, tax and other corporate matters, as well as in litigation, real estate and intellectual property, including specialized services, such as patent law. With each representation, we partner with clients to assist them in advancing their business goals.
Given the talent, expertise and sense of community instilled in our Bergen County team, Stevens & Lee is uniquely positioned to serve business clients within this key market. With 18 offices – including those in Bergen, Chatham, Princeton and New York City – and more than 200 lawyers, Stevens & Lee is among the 250 largest law firms in the country.
Stevens & Lee is the cornerstone of The Stevens & Lee Companies, a platform of affiliated professional service firms which provides a full range of legal, investment banking, financial advisory, insurance risk management, public affairs and government consulting services.
Pictured representatives of the Bergen County office from top left to right: Aliza L. Sherman, Ryan L. O’Neill, David M. Stewart, Nathania E. Lim, Ryan P. Mulvaney, Rita Portenti, Salvatore A. Giampiccolo, Ariel Kirshenbaum, Brian M. Satz, Richard C. Szuch, Ronald C. Long; bottom left to right: Robert P. Donovan, Kelley M. Brogan, Nicole DiBello and Shirley D. Moreno Not pictured: Keith J. McWha, John N. Visconi and Nicholas P. Eliades
TOP LAWYERS BERGEN COUNTY’S 2025
TO HELP YOU FIND SOME OF THE BEST ATTORNEYS
IN BERGEN COUNTY, across 37 different specialties, BERGEN magazine commissioned Professional Research Services (PRS) of Troy, Michigan to conduct a peer-review survey of hundreds of practicing and active lawyers across the county. They were asked to select peers whom they deem are the best within their specialty areas and whom they would seek out for particular legal needs.
PRS checked with the New Jersey state bar to make sure that those attorneys receiving the highest vote totals within each specialty area are active and practicing before finalizing the Top Lawyer list. Inclusion in the Top Lawyer list cannot be purchased; it is solely based on the attorney’s standing among their peers.
We recognize that there are many good attorneys who are not shown in this representative list. This is only a sampling of the huge array of talented professionals within Bergen County.
ADMINISTRATIVE & REGULATORY
DAVID J. ALTIERI
Galantucci & Patuto 21 Main St. Hackensack, NJ 07601 201-646-1100
ROGER PLAWKER
Pashman Stein Walder Hayden P.C. 21 Main St., Court Plaza South East Wing, Suite 200 Hackensack, NJ 07601 201-639-2003
ADMIRALTY & MARITIME
TIMOTHY ORTOLANI
Kaufman Dolowich LLP 25 Main St., Suite 500 Hackensack, NJ 07601 201-708-8244
GINO A. ZONGHETTI
Kaufman Dolowich LLP 25 Main St., Suite 500 Hackensack, NJ 07601 201-708-8240
Pashman Stein Walder Hayden P.C. 21 Main St., Court Plaza South East Wing, Suite 200 Hackensack, NJ 07601 201-270-4909
JOSEPH R. MARINIELLO
Hartmann Doherty Rosa Berman & Bulbulia LLP 433 Hackensack Ave., Suite 1002 Hackensack, NJ 07601 201-649-8013
GREGORY MEESE
Price, Meese, Shulman & D’Arminio, P.C.
50 Tice Blvd., Suite 380 Woodcliff Lake, NJ 07677 201-391-3737
CHARLES J. RABOLLI, JR.
Beattie Padovano, LLC
200 Market St., Suite 401 Montvale, NJ 07645 201-799-2169
DANIEL L. STEINHAGEN
Beattie Padovano, LLC
200 Market St., Suite 401 Montvale, NJ 07645 201-799-2128
The civil litigation department handles commercial litigation matters, including breach of contract cases, personal injury and construction disputes, among others.
The firm’s real estate and land use attorneys handle the purchase and sale of residential and commercial properties, including sale and acquisition of buildings, shopping centers and apartment buildings. MFC regularly represents clients before land use boards with variance and development applications. MFC is experienced in representing Condominium Associations and Apartment Corporations.
MFC’s business law attorneys provide legal services, ranging from corporate litigation and corporate formation, to negotiating commercial transactions, such as franchise agreements, contract issues, shareholder agreements, operating agreements, confidentiality agreements and employment agreements.
The firm is proud to have Judge Harry Carroll as a premier mediator/arbitrator. Judge Carroll is a retired New Jersey Appellate Division Judge who also has served in the Bergen County Superior Court, Chancery Division, Family law division, and Criminal Division. As a retired judge, his expertise is invaluable when mediating family law, commercial law, and estate law disputes.
MFC recognizes that client matters have unique challenges, and the firm’s attorneys rise to meet the challenges. The attorneys and staff work hard each day to deliver quality work for their clients. They understand that a law firm is a service business, and the firm is well prepared to provide top-quality results for their clients, who benefit from the experienced attorneys at Meyerson, Fox & Conte, P.A. Whatever your legal needs, our experienced lawyers and support staff work with you to address those needs in a practical and effective way.
Janet B. Lurie
Sharon Rivenson Mark Dennis G. Harraka
Luther Griffin Jones, IV
Christine H. O’Donnell Siobhan McGowan Erik Topp
Steven R. Rubenstein
Carol A. Hawk Marianne Quinn
Hon. Harry G. Carroll, J.A.D.(Ret.)
Sandra Lomenzo
BEATTIE PADOVANO, LLC
200 Market St., Suite 401, Montvale, New Jersey 07645-1909 | 201.573.1810 | www.beattielaw.com
FOUNDED IN 1970 BY JAMES R. BEATTIE AND RALPH J. PADOVANO, BEATTIE PADOVANO, LLC has established itself as a premier law firm known for combining deep expertise with highly personal, client-focused service. Recognized as Top Lawyers in Bergen Magazine, the firm’s team of accomplished attorneys includes Robert A. Blass, Demetria Bogosian Fable, Daniele Cervino, Arthur N. Chagaris, Antimo A. Del Vecchio, Emery C. Duell, Renata A. Helstoski, Martin W. Kafafian, Cristin M. Keegan, John J. Lamb, Barbara M. Martin, Arthur M. Neiss, Jeanette A. Odynski, Charles J. Rabolli, Jr., Adolph A. Romei, Matthew J. Ross, Daniel L. Steinhagen, Michael Sternlieb, Brenda J. Stewart, Ira E. Weiner, Steven A. Weisfeld, and James V. Zarrillo.
Beattie Padovano offers a comprehensive range of legal services, including commercial real estate and leasing, corporate and banking matters, land use and affordable housing development, commercial litigation, health and employment law, environmental law, estate planning, and community association and tax matters. Occupying the entire 4th floor and part of the 3rd floor of the recently built modern North Market Workplace in Montvale, the firm meets with clients both in-person and virtually, providing flexibility, convenience, and a tailored approach to each individual matter.
What sets Beattie Padovano apart is its unwavering commitment to integrity, excellence, and client satisfaction. The firm fosters a collaborative approach, ensuring every case benefits from the collective expertise and experience of its attorneys. Clients consistently praise the thoughtful, personalized attention they receive, from the warm welcome at the front desk to the careful guidance throughout each legal matter. Beattie Padovano also encourages pro bono work and active community engagement, reflecting a dedication to making a meaningful, lasting impact both inside and outside the courtroom and boardroom.
ANGELO SARNO, ESQ., Founding Partner, Family Law
JOSEPH V. MACERI, ESQ., Partner, Family
SARNO da COSTA D’ANIELLO MACERI WEBB LLC
401 Hackensack Avenue, Suite 706, Hackensack, NJ 07601 | 201.488.3366
425 Eagle Rock Avenue, Suite 100, Roseland, NJ 07068 | 973.274.5200
446 Route 35, Building C, Suite 101, Eatontown, NJ 07724 | 848.257.0100 www.sarnolawfirm.com
SARNO da COSTA D’ANIELLO MACERI WEBB BRINGS TOGETHER sharp skill, integrity and a unique strategic edge. Each attorney is carefully selected for their demonstrated dedication to the law and recognized expertise in Family Law, Medical Malpractice and Personal Injury. By integrating talent and a strong spirit of collaboration, the firm’s attorneys and staff operate as a unified team consistently achieving standout results in highly sensitive legal matters.
Founding Partner, Angelo Sarno, Esq., Hackensack Managing Partner, Joseph V. Maceri, and Charles C. Abut, Of Counsel– are among the few matrimonial lawyers certified by the Supreme Court of New Jersey. They focus their practices on complex family law cases involving extreme conflict child custody disputes, high net worth divorces concerning business valuations and dissolution, including multifaceted post-divorce litigation. These attorneys are recognized for their representation in high-profile cases that have helped shape legal precedent within the matrimonial law community.
Paul M. da Costa, Esq. is the head of the firm’s Medical Malpractice/Personal Injury department and certified by the Supreme Court of New Jersey as a civil trial attorney. Paul is a member of the Board on Attorney Certification, Civil Certification Committee and an American Board of Trial Advocates President-Elect and Senior Fellow of the Litigation Counsel of America. Paul has substantial experience handling high profile cases that garner both national and local media attention.
Daniel B. Devinney, Esq, is a partner in the firm’s Medical Malpractice/Personal Injury department and also certified by the Supreme Court of New Jersey as a civil trial attorney. Dan focuses his practice on complex personal injury matters, including medical malpractice, dental malpractice, products liability, and catastrophic personal injury cases.
Law
PAUL M. DA COSTA, ESQ., Partner, Medical Malpractice & Personal Injury
DANIEL B. DEVINNEY, ESQ., Partner, Medical Malpractice & Personal Injury
CHARLES C. ABUT, ESQ., Of Counsel, Family Law
Corcoran Family Law Group 2 University Plaza, Suite #400, Hackensack, NJ 07601 | 201.342.5151 | corcoranfamilylaw.com
SARA J. CORCORAN’S CAREER IS ROOTED IN THE TRADITION OF FAMILY LAW, a field she came to know deeply while managing her father’s family law firm. It was there that she met her trusted associate and paralegal, partners who have stood by her side for nearly two decades. Their long-standing collaboration is a testament to the values of loyalty, mutual respect and shared purpose that define her practice today.
After the passing of her parents after the difficult days of COVID, Sara faced a turning point. She chose not only to carry forward her father’s legal legacy, but also to chart her own course. In February 2021, she founded her own practice, driven by independence, tenacity and an unwavering belief that perseverance can triumph even when the odds are against you.
Exclusively devoted to family law, Sara represents clients in matters including divorce, custody, parenting time, spousal and child support, domestic violence, relocation disputes, grandparent visitation, adoption and appellate issues. Known for her blend of toughness and empathy, Sara brings a rare balance to her work. Clients describe her as a dogged fighter—direct and impactful—yet equally reassuring, practical and compassionate championing each client’s individual needs. She sees herself not only as a lawyer but as a counselor, guiding clients with strength while offering the understanding they need during a difficult and transitional time.
Sara’s commitment to evolving family law is evident in her advocacy for pet custody arrangements, recognizing the important role animals play in modern families. Through resilience built on personal loss and professional dedication, she has built a thriving practice that continues to honor her father’s legacy while making a distinct mark of her own.
SARA J. CORCORAN, ESQ
MICHAEL EPSTEIN BARRY EPSTEIN MICHAEL RABASCA
The Epstein Law Firm 340 West Passaic Street Rochelle Park, NJ 07662 | 201.845.5973 | www.theepsteinlawfirm.com
FOUNDED IN 1976 BY BARRY D. EPSTEIN, The Epstein Law Firm is a family-run firm that combines decades of trial experience with personalized client service. The firm’s attorneys represent clients across personal injury, medical malpractice, legal malpractice, employment, commercial litigation, estate litigation, business disputes and related civil matters, treating each case as if it were the only case. With more than 120 years of combined experience and over $150 million recovered, The Epstein Law Firm brings resources and tenacity to every matter.
Clients receive thorough, hands-on advocacy: big-firm training informs strategy, yet clients benefit from responsive, detail-oriented representation. The firm offers free consultations, is available 24/7, and meets clients both in-office and virtually to accommodate needs. Epstein attorneys emphasize honest communication, meticulous preparation, and the willingness to try cases that merit trial rather than accept inadequate settlements.
Backed by a nearly perfect Google rating and a record of substantial recoveries, the firm is known for persistence and results. The lawyers regularly present continuing legal education programs and maintain active professional roles, sharing expertise in personal injury, medical malpractice, premises liability, and civil litigation.
Barry D. Epstein founded the practice and has long served as its guiding voice; a Certified Civil Trial Attorney, he has lectured extensively and secured significant verdicts and settlements. Michael J. Epstein, a Harvard-educated litigator and former judicial clerk, has held leadership positions in the Bergen County Bar Association and consistently contributes to civil practice education. Michael A. Rabasca, a partner, brings seasoned litigation experience and client-centered advocacy to the team.
Each client is treated as a person, not a file. With no fees unless the firm wins in its contingency fee cases, meticulous trial preparation, and a client-first philosophy, The Epstein Law Firm remains resolute in pursuing just outcomes and restoring clients’ lives through strategic, compassionate, and unwavering legal representation, protecting rights, rebuilding futures, and restoring financial stability.
STEPHANIE LEHMAN, ESQ. SARAH GOLDENTHAL, ESQ.
Offit Kurman
Court Plaza South, West Wing, 21 Main Street, Suite 158, Hackensack, NJ 07601 | 732.218.1800 590 Madison Avenue, 6th Floor, New York, NY 10022 | 212.545.1900 | www.offitkurman.com
Offit Kurman also has offices in - CA | DE | GA | MD | NJ | NY | NC | PA | SC | TX | VA | D.C.
AT OFFIT KURMAN’S FAMILY LAW PRACTICE, CLIENTS FIND BOTH DEPTH OF EXPERIENCE AND HEARTFELT ADVOCACY in attorneys
Stephanie Lehman, the Executive Advisor of the firm’s Family Law Practice, and Sarah Goldenthal, a Principal Attorney in the firm’s Family Law Practice Group. Practicing in both New Jersey and New York, the two attorneys share a dedication to guiding clients through one of life’s most difficult transitions with empathy, creativity and professionalism.
With nearly 30 years of practice, Stephanie Lehman brings seasoned insight and an approachable style that immediately puts clients at ease. Stephanie’s practice involves high net worth clients with complex financial and real estate issues requiring her to work closely with forensic accountants, real estate valuators and other experts. These complex issues can be daunting for those without financial sophistication. Stephanie has a unique ability to explain matters in clear, understandable terms and is not afraid to “get down in the weeds” when analyzing the details of a case. While she is comfortable navigating litigation in both New Jersey and New York, she is also a trained mediator and collaborative attorney who prioritizes resolution and strives to help clients move forward in a dignified and peaceful manner.
Sarah Goldenthal’s path to law followed a teaching career and a drive to become a child advocate. That foundation led to her family law practice today as she remains focused on what is best for children while helping parents navigate difficult custody and parenting arrangements. Sarah is also skilled in guiding her clients through other aspects of divorce, including complex financial issues impacting equitable distribution and calculating support. Sarah believes in exploring creative solutions in and out of the courtroom, always mindful of the long-term impact on families. Known for her compassion, Sarah is also an assertive and zealous advocate for her clients.
Both attorneys are deeply familiar with the judiciary system in Bergen County and beyond and share a philosophy that every case deserves careful, individualized attention. Whether addressing financial complexities or safeguarding children’s well-being, Stephanie and Sarah think creatively to help clients reach meaningful resolutions. Together, they exemplify Offit Kurman’s commitment to resolving family matters with a steady focus on a brighter future for their clients.
SINCE 1978, SCHEPISI & MCLAUGHLIN HAS BEEN A MAINSTAY of the Bergen County legal community, providing trusted and experienced counsel. The firm consistently achieves results that pair large firm skill with small firm attention to detail and superior client service in a way that is cost efficient and highly effective.
Founder and President John A. Schepisi and Managing Partner Silvana D. Raso help their clients find real solutions through skilled advocacy and compassionate guidance. John has more than fifty years of experience in all aspects of real estate development as well as civil and commercial litigation. Silvana, a certified Matrimonial Law Attorney, a designation granted by the New Jersey Supreme Court to only the most skilled, educated and knowledgeable lawyers, explains that "Our clients immediately know that we take their worries seriously, and that we handle each case the way we would want our own matters handled, no exceptions."
The firm has decades of experience in divorce and related issues such as child custody, alimony and property division, as well as commercial and residential property development, real estate transactions, tax appeals, and business disputes. This rare combination of experience, efficiency, individualized attention and proven results are among the many reasons that John A. Schepisi, Silvana D. Raso, Danielle J. Cardone and Andrew J. Naideck have all been named Top Lawyers.
GREG MEESE, ESQ.
LOUIS D’ARMINIO, ESQ.
KAREN EDLER, ESQ. AARON COHEN, ESQ.
Price Meese Shulman & D'Arminio
50 Tice Blvd. #380, Woodcliff Lake, NJ 07677
89 Headquarters Plaza North, Suite 1446, Morristown, NJ 07960 115 East Stevens Ave., Suite 109, Valhalla, NY 10595 | 201.391.3737 | www.pricemeese.com
PRICE MEESE SHULMAN & D’ARMINIO HAS LONG BEEN RECOGNIZED for its commitment to excellence, integrity, and client-centered advocacy. Since its founding in 1994, the firm has consistently combined broad expertise with a collaborative, strategic approach to meet complex legal needs and deliver results that matter.
Clients benefit from the trusted counsel from attorneys who are recognized leaders in a wide range of practice areas. The firm’s practice areas include land use and development, commercial real estate and leasing, matrimonial and family law, education, employment, wills and estates, transportation and maritime, condominium and community association law, banking, creditors’ rights, litigation, environmental law, outdoor advertising, and telecommunications. This extraordinary breadth allows the attorneys to address overlapping legal issues with efficiency and foresight, ensuring solutions that are practical, legally sound, and highly effective for both individuals and businesses.
The firm’s culture is defined by collaboration, professionalism, and an open-door philosophy that fosters innovation, creativity, and synergy among attorneys. Clients gain access to not just one lawyer, but to the combined knowledge, experience, and strategic vision of a cohesive and highly skilled team. Many have relied on the firm’s guidance for decades, a testament to enduring trust, consistent outcomes, and an unwavering commitment to excellence, integrity, and fairness.
Equally central to the firm’s identity is a tradition of community engagement. Price Meese actively supports initiatives such as the March of Dimes, Habitat for Humanity, the Bergen Bar Foundation and many other charitable and philanthropic activities.
Looking ahead, the firm continues to grow strategically, attracting attorneys whose talent, dedication, and values align with its mission. Guided by professional excellence, and a relentless focus on client success, Price Meese Shulman & D’Arminio remains devoted to delivering highimpact, results-driven, and transformative legal representation that consistently stands the test of time.
WHEN ATTORNEYS NATALIE ZAMMITTI SHAW AND SHERI A. BREEN FOUNDED Injury Lawyers of NJ – Zammitti Shaw & Breen in January 2025, they set out to do more than handle cases—they set out to transform how clients experience the legal process. With over 50 years of combined experience, the duo brings compassion, grit, determination, and unmatched trial skills to every single matter.
What sets the firm apart is its rare combination of credentials and client-centered care. Natalie Zammitti Shaw is a Certified Civil Trial Attorney, a distinction earned by fewer than 3% of New Jersey attorneys. This certification signals the firm’s readiness to take cases to verdict, a fact that insurance companies know well. That reputation often secures stronger, faster, and more favorable settlements for clients.
Equally unique is the firm’s identity as a female-led boutique practice—one of the few of its kind in New Jersey. Clients consistently remark on the difference: direct communication with attorneys, not layers of staff; strategic trial preparation from day one; and a culture where every client feels genuinely heard. Their office environment reflects that same bold approach—modern, welcoming, and unapologetically distinctive. The firm’s work spans all areas of personal injury, from falls, auto accidents and medical malpractice to catastrophic injuries and wrongful death. Cases are handled on a contingency basis, with free consultations always available.
Beyond the courtroom, Zammitti Shaw & Breen are deeply connected to Bergen County. They proudly sponsor organizations like Lil’ Heroes for Hope, participate in Toys for Tots, and remain actively involved in community initiatives. Clients, in turn, describe the firm as supportive, transparent, and relentless—lawyers who “fought like family” and delivered life-changing results.
With a 5.0 Google rating and a growing reputation as bold, trial-ready advocates, Zammitti Shaw & Breen offer clients the rare blend of largefirm power and boutique-level care.
ROSEMARIE ARNOLD
AT LAW OFFICES ROSEMARIE ARNOLD, LLP, excellence isn’t the exception, it’s the standard. That’s why it comes as no surprise that three of our outstanding attorneys, Rosemarie Arnold, Francesca Nicholas and Mena Ibrahim, have earned the distinction of “The Best of Bergen.” This recognition is more than an honor; it’s proof of the relentless advocacy, skill, and results our clients have come to expect from our firm in every case.
With nineteen powerhouse lawyers working in unison, we have built a reputation as one of Bergen County’s premier personal injury law firms, rated 5 stars by Google, with almost 600 reviews. Our attorneys don’t just handle cases; they change lives. From catastrophic injury claims to wrongful death actions, we have secured life-changing recoveries for victims and their families. These victories allow our clients not only to rebuild financially but also to reclaim dignity, independence, and peace of mind. We understand that every case represents a real person facing hardship, and we fight tirelessly to ensure no client ever feels like just a number.
What sets us apart is our fearless pursuit of justice. Led by Rosemarie Arnold, hailed by The Bergen Record as “The Courtroom Bulldog Who Won’t Be Leashed”, our team has earned a reputation for going toe-to-toe with powerful insurance companies and winning. We do not back down, and we do not stop until our clients get the justice they deserve.
When you choose Law Offices Rosemarie Arnold, LLP, you gain more than a lawyer, you gain a team of advocates who are in your corner from the first consultation to the final resolution. For more insight and weekly legal tips, follow us on Instagram and TikTok @courtroombulldog.
Carcich O’Shea proudly announces that Founding Partners Christopher J. Carcich, Esq. and Sheila O’Shea-Criscione, Esq. have again been recognized among Bergen Magazine’s 2025 “Top Lawyers.”
BASED IN HACKENSACK, N.J., the firm represents individuals and small businesses in employment and business litigation matters, including workplace discrimination, sexual harassment, wrongful termination, whistleblower and retaliation claims, wage and hour disputes, education law issues, arbitration, OSHA compliance, and restrictive covenant and contract disputes. The attorneys also prepare employee handbooks and provide policy development and training programs. Clients work directly with seasoned counsel for personalized strategies and attention.
Christopher J. Carcich brings over 22 years of experience in business, employment, and insurance law. A SUNY Maritime graduate and former U.S. Merchant Marine Third Officer for Mobil Oil and Maritime Overseas Corporation, he is licensed in New Jersey and New York and frequently lectures and mentors young attorneys on appellate and trial practice.
Sheila O’Shea-Criscione has more than 30 years of experience in employment and education law. A qualified R.1:40 mediator, she serves as Trustee of the Bergen County Bar Association, Vice President of Women Lawyers in Bergen County, member of the Justice Morris Pashman Inn of Court, Paramus Rotary member, and an adjunct professor at Montclair State University.
Ellen Marie Walsh is a veteran employment-law attorney with more than 30 years of practice in New Jersey and New York. She is a member of the New Jersey and Bergen County Bar Associations and has served on the Bergen County Ethics Committee.
VICTORIA TOMASELLA COURTNEY VACCA
Tomasella & Vacca, L.L.C.
401 Hackensack Ave., Suite 707, Hackensack, NJ 07601
201.655.7004 | www.tomasellavacca.com
VICTORIA TOMASELLA AND COURTNEY VACCA of Tomasella & Vacca, LLC, are trusted family and divorce lawyers consistently recognized in their field. As is evident in their client testimonials, they genuinely fight for the rights of every client, meticulously balancing legal, financial and personal needs during some of the most difficult of times. Victoria and Courtney are dedicated advocates handling complex divorces, post-judgment litigation, custody and domestic violence cases.
Well respected in her field, Victoria has been practicing family law for over 31 years. She was an adjunct professor at Pace University and worked as legal counsel for the Alternatives to Domestic Violence Agency. A mom of three, Victoria navigated through her own divorce and is well aware of the emotional toll it can take on a family if handled carelessly. Courtney Vacca is a tough and fearless advocate, yet honest and compassionate. She was nominated as a Rising Star attorney for her skillful and effectiveness in the courtroom.
Understanding that family law issues impact nearly every aspect of life, Victoria and Courtney guide and inform their clients while providing reasonable and practical solutions. They often combine their expertise working strategically and collaboratively whether to resolve a case through settlement or in the courtroom.
887 Kinderkamack Road, Suite 3, River Edge, NJ 07661
201.967.5060 | www.atkinstafuri.com
ROBERT J. TAFURI HAS BEEN PRACTICING LAW
SINCE 1980, dedicating his career to the complex and emotionally charged field of Family Law. His path was shaped early on while clerking for a prominent Bergen County judge in the Family Law Division who pioneered significant changes in how the courts approached family law. That experience was pivotal, shaping Robert’s understanding of family law and opening doors to practice at notable firms.
Known for his practical and results-driven approach, Robert is deeply committed to his clients. He listens closely, believing that understanding the client’s unique situation is essential to giving sound legal advice. His guiding philosophy is simply to advise clients as he would his own family members. Clients often describe him as a tough, honest advocate who tells them what they need to hear, not just what they want to hear.
Robert is privileged to be supported by a highly experienced staff, many of whom have clerked for family law judges, giving them rare insight into this challenging area of legal practice. With a goal of moving cases forward efficiently and effectively, Tafuri remains a trusted name in New Jersey Family Law.
MAURICE GIRO
GIRO & ASSOCIATES, LLC
1060 Main St., Suite 303, River Edge, NJ 07661
201.255.4417 | www.girolaw.com
THE MOST IMPORTANT LESSON THAT MAURICE GIRO HAS LEARNED FROM HIS ALMOST 20 YEARS PRACTICING LAW is the importance of active listening to build rapport and gain a deep understanding of the often complex and serious issues facing his clients. Drawing from personal experience—as the son of Cuban immigrants and with a military background serving in the Air Force—Maurice practices from a place of deep empathy, vast experience, honor and distinction. As former municipal public defender and municipal prosecutor, it became a clear and easy decision for Maurice to focus his practice on elder law, family law and estate planning, crafting strategies and solutions that allow clients to plan for the future, ensure quality long-term care and move forward in life with grace and dignity.
In the very fast paced profession of law, Maurice knows how important it is to quickly adapt to new technologies and innovations in the field for better efficiency and quality service. With his very hands-on approach, Maurice is continually creating systems and leveraging technologies to streamline processes and increase productivity with the ultimate goal to service his clients with vigorous advocacy and thoughtful and discerning judgment. In a practice of the law where people matter, Maurice tackles the legal complexities with understanding and a genuine concern for their future.
RICHARD H. WEINER, GERALD R. SALERNO, BARRY L. KAUFMAN
Aronsohn Weiner Salerno & Kaufman P.C.
Court Plaza South-East Wing, 21 Main St., Suite 100, Hackensack, NJ 07601 201.487.4747 | www.aronsohnweiner.com
ARONSOHN WEINER SALERNO & KAUFMAN P.C., is a premier Hackensack law firm that has a long-standing tradition of providing high quality legal services to clients in a wide range of practice areas. As specialized as it is diverse, the Firm has built cornerstone groups that represent all major practice areas of law including family law, commercial litigation, real estate, commercial lending, redevelopment and land use, business, and general litigation.
Richard H. Weiner has been ranked in the top five matrimonial lawyers in the State of New Jersey, in Band One/Tier One, by Chambers USA, 2025/2026. This prestigious ranking was recognized under the heading of the Chambers Publication Family/Matrimonial High Net Worth.
The Firm’s partners, Richard H. Weiner, Gerald R. Salerno, Barry L. Kaufman and Gregory L. Grossman, as well as Attorney Steven R. Vanderlinden, have all been selected for inclusion in the New Jersey Super Lawyers List and to the Best Lawyers in America publication issued by Woodward/White, Inc.
The Firm’s main goal is to provide clients with unparalleled service, utilizing creative and cost-effective solutions while maintaining its mission of bringing compassion and integrity to every client engagement.
TORCHIN MARTEL ORR (TMO) is recognized year after year among Bergen County’s Top Lawyers and Firms. Serving Bergen County, and New Jersey at large, our award-winning firm brings you results while guiding through the process.
TMO recognizes your family law matter is deeply private, personal and important. We provide you with comprehensive and expert representation in divorce, equitable distribution, post-divorce, mediation, and all child related matters, always keeping your family’s well-being and needs above all else. Working closely with you, we develop tailored strategies that protect your rights and achieve meaningful, lasting results.
TMO’s enduring reputation for professionalism and results continues to set the standard for family-law excellence throughout New Jersey.
For more information, and to see what our clients are saying, or to schedule a consultation, visit www.tmolawfirm.com or email us at admin@tmolawfirm.com or call us at 201-971-4866.
Pictured from left to right: Melody Maher, Brian C. Martel, David Torchin, Scott W. Orr, Eilish M. McLoughlin, Emily R. Carstensen.
BRIAN D. ITON
Law Office
Of Brian D. Iton
700 E Palisade Ave., #101, Englewood Cliffs NJ 07632
201.731.3234
www.itonlaw.com
SINCE 1997, THE LAW OFFICE OF BRIAN D. ITON HAS PROVIDED compassionate, client-focused family law representation across New Jersey. Specializing in divorce, alimony, child custody, and support, Brian works directly with every client, ensuring personalized guidance and confidentiality. The firm handles both contested and uncontested cases, helping clients navigate complex legal and emotional challenges with clarity and confidence. Offering telephone and remote initial consultations, at no-charge, the practice empowers clients to understand their rights and make informed decisions. Clients consistently commend Brian’s attentive, thorough approach, reflected in his strong online reviews.
DAVID H. NACHMAN, is the Founder and Managing Attorney of Nachman Phulwani Zimovcak (NPZ) Law Group. NPZ provides counsel to organizations and individuals worldwide on complex U.S. and Canadian immigration and nationality law issues. David’s ongoing contributions to the field make him sought after as a top lawyer. NPZ’s focus is on working with organizations to bring the most highly skilled talent from all over the world to our country to increase our global competency and economic infrastructure and to ensure that North America remains globally competitive. The work of NPZ has helped organizations including Fortune 500 companies, academic and non-academic organizations, not-for profits, families and individuals to achieve their “American Dream.”
CATHY J. POLLAK, ESQ.
Cathy J. Pollak, Esq., LLC
21-00 Route 208 South, Suite 210, Fair Lawn, NJ 07410
201.201.7417
cathy@cathypollaklaw.com
www.cathypollaklaw.com
CATHY J. POLLAK has practiced law for decades, driven by a lifelong passion to advocate for individuals and protect their rights. She is a highly skilled litigator and mediator with extensive experience in helping families navigate complex legal issues in the most well-organized and cost-effective way possible. She works effectively with forensic accountants and psychologists when her cases require their involvement. Cathy also is proficient in preparing Premarital Agreements.
JOSHUA LIM, ESQ.
Kim, Lim & Partners
460 Bergen Boulevard, Suite 400, Palisades Park, NJ 07650
201.585.7400 | klplawyers.com
Cathy prides herself in providing her clients with highly focused attention, recognizing that they are experiencing great stress and anxiety during their divorce and/or post-divorce situations. Each client is unique to Cathy and benefits from her skills both in and out of the courtroom. Cathy also believes in giving back to her community and profession and serves as Secretary of the Board of Trustees of Center For Hope & Safety, the largest nonprofit organization in Bergen County providing a broad range of services for victims and survivors of domestic violence and is a member of the Bergen County District IIA, Ethics Committee.
KIM, LIM & PARTNERS IS A DYNAMIC MINORITY-OWNED law firm built on trust, integrity and dedication. At the heart of the firm lies genuine care for both clients and employees, driving steady growth and solidifying a reputation built on enduring values. Joshua Lim, a seasoned litigator, brings deep expertise in business litigation handling complex shareholder disputes, fraud cases and employment law advocating tirelessly for fairness and accountability.
For two decades, Mr. Lim and his partner, Henry Kim, have cultivated a seamless partnership united by humility and their motto: “slow but steady.” Together, they have built a practice that consistently delivers strong legal outcomes and enduring client relationships.
HON. EDWARD A.
JEREJIAN, P.J.Ch. (Ret.)
Cleary Giacobbe
Alfieri Jacobs LLC
169 Ramapo Valley Rd., Suite 105, Oakland, NJ 07436
973.845.6700
www.cgajlaw.com
HON. EDWARD A. JEREJIAN, P.J.Ch. (Ret.), served with distinction on the New Jersey Superior Court for almost two decades, including nearly seven years as Presiding Judge of the Bergen County Chancery Division.
During his judicial tenure, he successfully resolved hundreds of cases many involving complicated multi-party presided over countless trials, including complex and noteworthy cases in the state.
Judge Jerejian serves as a neutral mediator wide range of matters including, business, commercial foreclosure, complex civil, and empowering parties to find common ground in their disputes.
TOP LAWYERS BERGEN COUNTY’S 2025
Unlock your home’s equity with a HELOC and access funds whenever you need them. Use a home equity line of credit to make home improvements, consolidate credit card debt, pay for college, fund a wedding, or even take an epic vacation – the choice is yours! Plus our focus on member service and convenient locations makes banking easy for you.
What inspired you to pursue a career in healthcare?
My parents were my first inspiration.
Dad is a retired pharmacist and Mom is a retired nurse. I also had a strong curiosity in the sciences which drove me to maximize my knowledge in pursuit of a high skill level. Orthopaedic Surgery, especially spine surgery satisfies both my desire for knowledge and execution, but also the ability to make a significant, positive difference in the lives of my patients.
What do you see as the biggest challenges facing healthcare today—and how are you helping to address them?
ADVERTISING SECTION
WHO’S WHO IN HEALTHCARE SPECIAL
Frank Ciminello, MD, FACS
"Got-A-Cut" a program of The Plastic Surgery Center
Paramus | Maywood | Red Bank | Egg Harbor
888.283.2130 | info.looknatural.com/got-a-cut
What is Got-A-Cut?
A new program launched by the Plastic Surgery Center to provide fast, expert-level care for children of all ages who have a cut or laceration.
What can you treat?
We treat minor to moderate injuries, such as facial cuts, sports injuries, and playground gashes, quickly and expertly all in a low-stress environment without the hassle, chaos, and uncertainty of the emergency room.
Is Got-A-Cut covered by insurance?
The biggest challenge is working through limitations of insurance coverage in our attempts to treat patients.
Yes. Got-A-Cut is proud to accept coverage from most major insurance providers. With convenient office locations in Maywood, Paramus, Red Bank, and Egg Harbor, our program is accessible to individuals across the region who wish to use their insurance benefits. We recommend contacting our office or your insurance provider directly to confirm specific coverage details.
James W. Cahill, M.D.
Cahill Orthopedic Sports Medicine and Joint Replacement
What inspired you to specialize in orthopedics/sports medicine?
I participated at the collegiate level in football as a running back and in track at Johns Hopkins University. I interacted with Sports Medicine and Training Room Staff on numerous occasions. I was able to observe the treatment and interaction of teammates with more significant injuries. I was inspired by the interaction the sports medicine physician had with the athletes. Our trainer at Johns Hopkins was very knowledgeable and inspired many of us to go into sports medicine.
What types of injuries or conditions do you most commonly treat? Are there any emerging trends you're seeing in patient needs?
We treat a wide range of sports injuries. However, the most common are injuries to the shoulder, elbow, hip, knee, and ankle. Specifically, we treat tears of the anterior cruciate ligament and meniscus as well as ankle sprains and tendon tears. We also treat injuries of the shoulder and elbow consisting of labral tears, rotator cuff tears, and elbow injuries (Tommy John surgery). Our associate, Dr. Erik Contreras, has a particular interest in complex elbow injuries and Tommy John surgery. We also treat the full gamut of fractures and sprains, upper and lower extremity, bones, and ligaments. In addition, we have Superior Physical Therapy as part of our practice to deliver expert care and enhance recovery.
How has innovation like minimally invasive surgery or regenerative therapies changed the way you approach treatment?
Robotic assistive surgery has become a large part of our joint replacement practice. This has been extremely beneficial for our middle-aged athletes. Mako robotic technology has proven safe, effective, and beneficial to our patients undergoing knee, hip, and shoulder replacements. Arthroscopic techniques have continued to advance and progress resulting in less pain and quicker recovery. Specifically, we can now regrow joint cartilage (MACI procedure). We also use regenerative therapies consisting of safe, proven, and effective biologic treatment and therapies. Many of these can be done in the office. Such treatments include stem cells, platelet-rich plasma, and engineered/refined biologic products.
What’s one piece of advice you wish more patients understood about injury prevention or joint health?
I would advise my younger athletes to be mindful that their bodies are developing. Participating in sports year-round can be problematic. Sometimes you have to listen to your body and back off a bit. Very often, talent overcomes a young athlete’s body development. Injuries can be the result. I would also advise when one does get injured, to be patient with the recovery. My advice for my adult patients would be proper conditioning and flexibility. Strength training is even more important as we get older. This goes a long way in terms of injury prevention. Participating in sports at a high level is very possible as we mature.
I serve as the CEO of Modern Orthopaedics of New Jersey and Assistant Clinical Professor at Hackensack University School of Medicine. I’ve been in clinical practice for 14 years, specializing in orthopedic surgery with a focus on sports medicine and upper extremity care.
What inspired you to specialize in orthopedics/sports medicine?
My interest in anatomy began in ninth grade when I was sidelined from basketball with knee pain. An orthopedic surgeon diagnosed me with jumper’s knee, and I became fascinated with the knee’s structure and function. Even after the pain resolved, my curiosity endured. I’ve also always enjoyed working with my hands and helping others— orthopedic surgery allowed me to combine these passions into a fulfilling career.
What types of injuries or conditions do you most commonly treat? Are there any emerging trends you’re seeing in patient needs?
I primarily treat shoulder, elbow, wrist, and hand conditions—such as rotator cuff tears, tendon injuries, fractures, and arthritis. With the addition of Dr. James Lee, Jr., we’ve expanded to include advanced care for ACL and meniscal injuries. A key trend is the growing demand for non-surgical, regenerative treatments like PRP, shockwave therapy, and orthobiologics. Patients are more informed and proactive, seeking options that promote healing while preserving joint function.
What’s one piece of advice you wish more patients understood about injury prevention or joint health?
Joint health isn’t just about rehab—it starts with daily habits. Regular movement, strength training, and mobility work are essential, but so are nutrition, quality sleep, and stress management. When your body lacks recovery and proper support, tissues are more injury-prone and slower to heal. True joint health is holistic—caring for your overall well-being protects your musculoskeletal system.
Donald McCain MD, PHD, FACS, Chief of Surgical Oncology
What inspired you to pursue a career in healthcare?
Wanting to provide the best care for Cancer patients.
What do you see as the biggest challenges facing healthcare today—and how are you helping to address them?
Helping patients to understand the new treatments and surgical techniques available today in allowing patients to live longer with a better quality of life.
What recent innovation, trend, or change in healthcare excites you the most?
I’m especially excited about the progress in minimally invasive surgery, particularly with the use of robotics, and the growing impact of tumor genetics on cancer treatment. Robotic surgery allows for incredible precision and faster recovery times, while advances in genetics are helping us design immune and targeted therapies tailored to each patient. Together, these innovations are transforming how we approach treatment — making it more precise, personal, and effective than ever before.
What accomplishment in your career are you most proud of?
Seeing excellent long term results for patients who continue to do well and have a good quality of life. It’s incredibly rewarding to be part of a field where compassion meets innovation, and where every advance in treatment has the potential to make a real difference in someone’s journey.
Where do you see your field heading in the next 5–10 years?
Are there game-changing developments on the horizon?
In the next 5 to 10 years, I see the field moving strongly toward earlier detection of cancer through advanced tools like liquid biopsies, which can identify cancer from a simple blood test long before symptoms appear. This will allow for earlier, more effective intervention and could dramatically improve survival rates. At the same time, I expect treatments to become less invasive, with fewer patients needing extensive surgery thanks to targeted therapies and precision medicine. It’s an exciting time—we’re entering an era where cancer care will be more proactive, personalized, and patient-friendly than ever before.
Where To Eat
Getting three squares a day has never been easier—Bergen County is home to a selection of restaurants diverse enough to satisfy all of your cravings.
Fleming’s Steakhouse, Edgewater
ON THE TOWN
ALLENDALE
Allendale Bar & Grill
67 W. Allendale Ave. 201.327.3197 allendalebarandgrill.com
Allendale Steakhouse 95 W. Allendale Ave. 201.962.9797 allendalesteakhouse.com
Mezza Luna
96 W. Allendale Ave. 201.327.6556 mezzalunabistro.com
Nirvana Indian Kitchen
29 W. Allendale Ave. 201.818.2300 nirvanaindiankitchen.com
Savini
168 W. Crescent Ave. 201.760.3700 savinirestaurant.com
ALPINE
Kiku
385 Rte. 9 W. 201.767.6322 kikurestaurantsnj.com
BERGENFIELD
Bamboo Grill
54 S. Washington Ave. 201.384.5951 bamboo-grill.com
Chapala Grill
52 S. Washington Ave. 201.387.2107 chapalamexican grill.com
The Cuban Around The Corner 260 S. Washington Ave. 201.574.8600
Nihon Kai 41 S. Washington Ave. 201.384.3000 nihonkaijapanesenj.com
Tommy Fox’s Public House 32 S. Washington Ave. 201.384.0900 tommyfoxs.com
BOGOTA
Luka’s Italian Cuisine 10 River Rd. 201.440.2996 lukasitaliancuisine.co
Sedona Taphouse
679 Anderson Ave. 201.943.2300 sedonataphouse.com
Villa Amalfi 793 Palisade Ave. 201.886.8626 villaamalfi.com
CLOSTER
Brasserie Mémère 107 Vervalen St. 201.660.8822 brasserie-memere.com
Wyckoff Thai 314 Franklin Ave. 201.485.8855 wyckoffthai.com
Armando’s Grill, in River Vale
RESTAURANT REVIEW
A Tavern Reborn
With lively vibes and a chef-driven menu, Wyckoff Tavern sets new expectations high—and meets them.
They say change for the sake of change isn’t progress—but when it brings new energy and a thoughtful refresh, it can be exactly what’s needed. Tucked into the heart of Wyckoff and adjacent to the bustling Boulder Run shopping plaza is Wyckoff Tavern. It’s the ambitious reinvention of the beloved Café Amici, reborn with a fresh design and a new bar with everyoneknows-your-name vibes.
On a recent Friday in October, my girlfriend and I visited the new tavern on a whim, hoping to try its farm-to-table menu. But so many others that night had the same idea that the wait time for a table for two was an hour. Sigh. We were deterred, yes, but also determined to dine in—we decided to leave but return for an early dinner the next evening.
When we arrived on Saturday, our hostess remembered me from the previous night, and we all enjoyed a laugh while exchanging pleasantries. The dining room was already near capacity, so we happily took a table on the patio—another feature new to the tavern. (It was a balmy autumn weekend, so we didn’t mind sitting outdoors.)
After scanning the drink and cocktail menu, which Cafe Amici did not offer, I opted for a cold Oktoberfest beer, while my better half had an Arnold Palmer (which is not on the menu, but the staff kindly made it).
Wyckoff Tavern owner Arthur Toufayan, who also owned the former restaurant, retained many of its food options, but also gave others twists and introduced new dishes. The list of everyday starters includes classics such as calamari, chicken wings and artichoke-spinach dip as well as market-price oysters and tuna tartare. For our meal, we selected two seasonal offerings: a charcuterie board and a Bavarian pretzel. Topped with savory salami and prosciutto and creamy mozzarella and provolone cheeses, the charcuterie hit the spot, a delight for both eyes and taste buds. The board also had toasted pita and olives, though we both wished it had come with a sweet element as well—some dried fruit, perhaps. The pretzel also was a hit. Though not the size of, say, a ballpark
pretzel, this version was still large enough to split between two people. It wasn’t overly salted either, and was instead flavored with a tangy garlic-butter.
Before arriving for dinner, I spied Wyckoff Tavern’s online menu and was convinced I would order the Berkshire pork chop as an entrée. I didn’t account for the seasonal specials, however, and my mind quickly shifted to steak when I read the selections. For my dinner, I ordered steak frites, a 12-ounce strip prepped to my preferred medium-rare. My mouth instantly watered when the steak arrived, and the even grill marks and glistening juices made it almost too beautiful to cut into. Almost. The meat was cooked perfectly, and the flavor was—as the old 1980s TV commercial declared— “how steak is done.” My only hangup was the fries: The menu suggested that the dish came with shoestring fries, but the spuds I received were thicker and larger than I expected. Not a big deal.
My girlfriend also ordered from the specials menu, choosing roasted cod with veggies and sun-dried tomatoes. Impressed with the presentation, she wanted to ask the chef how they managed to give the fish its pleasant crusty coating. But instead of flagging down our waiter, she devoured the flaky white fish forkful after forkful. I’d say she was impressed by the taste as well. The sun-dried tomatoes, she said, gave the cod an extra level of zest that earned a chef’s kiss.
Though satisfied with our meal, we wanted more—and both of us ordered dessert as soon as our waiter handed us the menu. My slice of key lime pie was a delight, with an evenly sweet and tart custard and tasty crust. My girlfriend’s chocolate lava cake, however, stole the show: Its oozing, gooey chocolate filling was heaven for any sweet tooth. She usually shares a couple of bites with me, but there wasn’t much generosity on this night. The change of heart was understandable; the cake was that good. Indeed, sometimes there are good reasons for change.
—Darius Amos
Specializing in custom cakes & desserts for all celebrations - weddings, holidays, birthdays, graduations, baby/bridal showers, anniversaries, and more!
Blue Moon’s Santa Cantina Christmas Bar is here!. All decked out with lights, ornaments, and over-the-top holiday spirit. Sip festive margaritas, take in the décor, and toast to the most won-derful time of the year. Grab your crew, dress festive, and celebrate the season—fiesta style! Book your holiday party now – text 201-563-3594. Check Blue Moon’s website for holiday events at Santa’s Cantina!
Despina’s Cream Bakery
Despina’s Cream Bakery is a small familyrun shop with an all-female team that bakes up something new every week—mixing fan favorites with seasonal goodies that bring back those nostalgic, feel-good flavors. Our famous homemade candy bars & cheesecakes are a must-try! Our special holiday menus are also not to be missed. With pre-ordering available for every holiday, let us help you fill your dessert table. Stop by our cozy shop Friday through Sunday, or check out our website for more de-tails. Come treat yourself!
Sedona Taphouse
Tucked into the heart of the community, Sedona Taphouse is where exceptional flavor meets relaxed sophistication. Known for its award-winning happy hour, this warm and invit-ing spot offers an impressive selection of craft beers, curated wines, and handcrafted cock-tails. Guests can savor Southwest-inspired dishes featuring fresh ingredients and bold fla-vors, from signature steaks to vibrant seafood and pasta. Whether it’s a casual midweek sip or a lively dinner with friends, Sedona Taphouse delivers a deliciously memorable experience — the perfect blend of comfort, quality, and good company.
ON THE TOWN
Be There
Whether you’re looking to give back, laugh out loud, dance the night away or shop ‘til you drop, Bergen has
NOV. 14
See the stars as you never have before at Bergen Community College in Paramus, which is holding a PUBLIC VIEWING NIGHT at the Emil Buehler Trust Observatory. With the high-powered Meade telescope, you’ll see celestial objects with incredible clarity, guided by an expert. Glimpse Saturn, Neptune, the double star Albireo and more. This event is free and begins at 7 p.m. Keep an eye on the observatory’s Facebook page for weather-related updates. For more, see bergen.edu.
NOV. 15
Show biz royalty stops by Bergen Performing Arts Center in Englewood, which hosts AN EVENING WITH JAY LENO Comedian and late-night talk show veteran Leno will deliver a standup routine that’ll keep the laughs going all night. See what decades of experience in the industry looks like! show starts at 8 p.m. For tickets more information, check out bergenpac.org.
14–16, 20–22 gothic classic is reimagined laugh-out-loud spectacle DRACULA: A COMEDY OF TERRORS, which comes to Ramapo Berrie Center. Filled with clever wordplay, anything-goes pop culture references and over-the-top camp, this is a shop that will have you screaming—with joy. Shows take place at 2 and 8 p.m. on both weekends. For tickets and more information, head over to ramapo.edu.
NOV. 15
The ever-popular TEACHERS GONE BAD show returns to the Bananas Comedy Club in Rutherford for a night poking good-natured fun at the highs, lows, trials and tribulations of our educators. This is an evening that features teachers-turned-comedians, who’ll say the things they couldn’t say while they were working on school campuses. This show starts at 4 p.m., and doors open at 3 p.m. For tickets and more, check out bananascomedyclub.com.
The Bergen County League, a local branch of the national women’s leadership group, presents its annual FESTIVAL OF TREES fundraiser. This formal gala promises be filled with dancing, fantastic food and silent hosted at Seasons of Washington. 7 p.m. For tickets, more information other donation opportunities, thejlbc.org.
NOV. 22
Get started on your holiday shopping at Wyckoff YMCA’s ANNUAL BIG HOLIDAY SHOP Browse more than 30 businesses and vendors offering handmade crafts, home goods, apparel and more. You’re sure something one-of-a-kind for to please on your list. Doors 10 a.m., and more information found at wyckoffymca.org.
27
part in a tradition (or start new one) at the RACEFASTER THANKSGIVING DAY RUN in Glen Rock. grand “turkey trot” tradition, earn big meal later in the day with 5K through the a special ones. The day registration registration and racefaster.net.
Celebrate American history when the Bergen County Historical Society hosts the ANNUAL RETREAT VICTORY at Historic New Bridge Landing in River Edge. Travel to 1776 and witness one the most important moments of the American Revolution: George Washington on horseback, leading the evacuating troops to escape the British Army and defend the New Bridge. Reenactors will also be on site throughout the day performing drills and discussing life during the Revolution. This event begins at 10 a.m. For more information and details, check out bergencountyhistory.org.
Ridgewood popular WINTERFEST straight Memorial Park for music, sculptures, trackless chocolate other sweet of course, picture will shine. For information, check ridgewoodguild.com.
Swifties! your favorites and dance away at the Williams Rutherford, which hosts TAYLOR PARTY, a celebration of Taylor Swift’s music. This DJ tribute act will queue up big hits and beloved deep cuts alike. Dress in your favorite “era,” grab your crew and party in style. Guests under 18 must be accompanied by a parent or guardian. The fun starts at 7 p.m.; for tickets, head over to williamscenter.co.
*Editor’s note—All events are subject to cancellations or changes. Attendees are encouraged to confirm times and dates with event organizers.
Gatherings
Hundreds come together to enjoy the “Best Night In Bergen.”
BERGEN magazine hosted its annual Wine & Food Experience in September at Edgewood Country Club in River Vale. Hundreds of guests were treated to an evening of indulgence, sampling delicious food and drinks served by restaurants, caterers and beverage vendors from Bergen and beyond. In addition to the culinary offerings, there were interactive booths and complimentary samples, prizes and demonstrations from local experts in health, real estate and home furnishings.
A
must-read
weekly newsletter from the editors of Bergen magazine!
Bergen Buzz is Bergen magazine’s exclusive peek into the people who are helping to shape the county, the places that are generating the most excitement (including restaurants, shops and hangouts) and the upcoming events residents shouldn’t miss.
Sign up now for your free subscription at Bergenmag.com!
For information on sponsorship opportunities, contact Tom Flannery at 201.571.2252 or thomas.flannery@wainscotmedia.com.
Statement of Ownership, Management, and Circulation
Bergen Magazine (USPS 025-351) Published 12 times/year by Wainscot Media, 1 Maynard Drive, Suite 2104, Park Ridge, NJ 07656. Publisher; Thomas Flannery, Wainscot Media, 1 Maynard Drive, Suite 2104, Park Ridge, NJ 07656, Editor; Rita Guarna, Wainscot Media, 1 Maynard Drive, Suite 2104, Park Ridge, NJ 07656. Subscription Price: $14.00 US. Filing Date: 09/23/2025; Owner: Carroll V. Dowden, 13 Cameron Road, Saddle River, NJ 07458; Mark Dowden, 180 Washington Valley Rd., Morristown, NJ 07960; Lebhar Friedman, Inc., 241 Central Park West, New York, NY, 10024. Known Bondholders, Mortgages, and Other Security Holders Owning or Holding 1 Percent or More of Total Amount of Bonds, Mortgages, or Other Securities: None. Issue Date for Circulation Data: September 2025. Average no. copies each issue during preceding 12 months: Total # of copies: 26,471; Outside County paid/requested mail subscriptions: 0; In- County paid/ requested mail subscriptions: 19,035; Sales through dealers and carriers, street vendors, counter sales, and other paid or requested distribution outside USPS: 0; Requested copies distributed by other mail classes through the USPS : 0. Total paid and/or requested circulation: 19,035; Outside County nonrequested copies: 0; In- County nonrequested copies: 7,203; Nonrequested copies distributed through the USPS by other classes of mail: 0; Nonrequested copies distributed outside the mail: 0. Total nonrequested distribution: 7,203; Total distribution: 26,238; Copies not distributed: 233; Total: 26,471; Percent paid and/ or requested circulation: 72.6%; No. Copies of single issue published nearest to filing date: Total # of copies: 25,184; Outside County paid/requested mail subscriptions: 0; In-County paid/ requested mail subscriptions: 19,252; Sales through dealers and carriers, street vendors, counter sales, and other paid or requested distribution outside USPS: 0; Requested copies distributed by other mail classes through the USPS: 0; Total paid and/ or requested circulation: 19,252; Outside County nonrequested copies: 0; In-County nonrequested copies: 5,748; Nonrequested copies distributed through the USPS by other classes of mail: 0; Nonrequested copies distributed outside the mail: 0. Total nonrequested distribution: 5,748; Total distribution: 25,000; Copies not distributed: 184 Total: 25,184; Percent paid and/or requested circulation: 77.0%. I certify that all information furnished on this form is true and complete. I understand that anyone who furnishes false or misleading information on this form or who omits material or information requested on the form may be subject to criminal sanctions and/or civil sanctions. Mark V. Dowden, Owner, 9/22/2025
A BERGEN MOMENT
“I built my Jeep to be capable of reaching anywhere I might want to stop and relax in nature. Friends told me about this spot in Mahwah. Whenever I feel like I need fresh air and a peaceful escape, I head back there. On this day, I was eating lunch and enjoying the breathtaking view. That’s what makes this picture so special to me—it’s a combination of the car I worked so hard on and the result that makes it all worth it.”
—Shaked C., Nassau County, N.Y.
Send us your Bergen Moment! Email your photo and a short description to rita.guarna@wainscotmedia.com.
Photo
Far and away, some of the finest minds in neurosurgery... aren’t far and away at all. Everything medicine can do. A few things medicine can’t.
To learn more, call 201- 447- 8647 or visit ValleyHealth.com / Neurosurgery
With a team of neurosurgeons utilizing the latest techniques, patients at Valley Health System know they’re in skilled hands. Our brain and spine neurosurgical experts, alongside our rigorously trained ‘Brain Squad’ nursing staff, include your loved ones at every step, giving you the support you need to understand all your options.
