Belford Bistro (Belford NJ)

[val ann c]

I was delighted to see an elegant bistro open up in Campbell’s Junction, Belford. We went on a Thursday evening. There were several tables occupied. The place was about 25% full. There was only one waiter. He was a bit rushed, but very professional and cordial. I was impressed that the service was well-paced, given that it’s a new kitchen with lots of customers and only one waiter.

Starters:
Cream of tomato soup. Husband loved it. I’m not a fan of tomato soup, but I found it tasty. My scallop appetizer was good. I would have like them cooked a minute longer. The presentation was very nice.
Mains:
NY strip steak, with a green sauce (pesto?) and fries. Cooked medium rare as requested. We liked it, but we couldn’t help comparing it to the steak at Drew’s. Drew has set a very high bar for cooking steak.
“The Bomberger” hamburger. I ordered it medium. It came rare. I was too hungry to request more cooking. It was a good burger. I really like the homemade fries. Perfectly cooked, nicely seasoned.

The décor is simple, monochrome, and well-thought out. Nice lighting.

I wish the young chef/owners much success with this restaurant. On my one visit, I felt they are talented and on a good path. The food was good, but didn’t quite thrill me. However, I’m very picky. I like their elegant simplicity with good quality ingredients. Fresh, clean, and simple. I’m looking forward to another try, and to see how the place develops.

Note to RGR: The bread and butter report. Very good fresh rolls. Butter, served in a ramekin, was good but quite salty. .

Chef/owners are Kurt Bomberger and Crista Trovato.

Belford Bistro
870 Main St, Belford (between Sissy’s and Naples Pizza)
732-495-8151

[bgut1]

Thanks for the report val. The restaurant sounds promising and is the type of establishment I like to root for. Embarrassingly, I never heard of Belford before and had to look it up on Mapquest. Now I know. Those Northern Monmouth towns seem to fly underneath my radar for some reason. Not anymore. Thanks again.

[shesallthat]

buqut1 - don't feel so bad...I'm living here 25 years and have not heard of Belford till now. I was looking for a menu on line but couldn't find one...can anyone do this for me?

[val ann c]

shesallthat -- There is no web address on their business card. The menu is American bistro food -- grilled chicken, pasta dishes, salads, steak, burgers. Nothing unusual. I think they are going for classic dishes made with skill. They serve lunch, dinner, and brunch.

b - I'm eager to hear your opinion.

P.S. All chowhounds are invited to the opening reception of my photography exhibit. See the link on my chowhound profile. (Please, no discussion on this board. I don't want to irk the moderators.)

[worldwindmedia]

The website is coming soon! Belfordbistro.com

[RGR]

Hey, b.,

We've been here much longer than shesallthat, going on 40 years, and Belford is a new one on me as well! I just Mapquested to figure out exactly where this restaurant is located.

[RGR]

Hey, val,

Thanks for reporting on this place. You know I'm even pickier than you are! lol But even though you said it didn't thrill you to bits, just because it's -- shock of shocks -- *not* Italian is reason enough for me to consider trying it. "Fresh, clean, and simple," "elegant simplicity with good quality ingredients," all work for me. Oh, and thanks also for the special bread and butter report. No dipping oil! Another excellent reason for me to check this place out! :-))

[val ann c]

Heard on the street today:
Belford Bistro gets their desserts from the Flaky Tart.
Two people told me the crab cakes are very good. (I don't eat crab.)

[RGR]

If the Flaky Tart info is true, that is definitely a major plus for Belfrod Bistro [says she who has not yet managed to get to Flaky Tart in person but had the opportunity to sample some of the fabulous goodies thanks to you, val. :-) ]

[val ann c]

Welcome bwjwsw, I'm glad to hear another report on Belford Bistro! Maybe I sounded critical in my first report, but I like the place and have every intention of going there often.

We had our second visit there on a Monday evening and we were very pleased. I ordered the soup on special and a Bistro Salad. Mr C had the crab cakes entree.

It was a vegetable soup with diced fresh bacon, spinach, tomato, and white bean. At $5, a good value. It came with a packet of imported grissini. The broth was delicious, based on well-crafted stock. I was so pleased to get a properly-made soup in a moderately-priced restaurant. How seldom that happens. I sopped up all that broth with the excellent fresh-baked olive rolls.

The Bistro Salad was very good, and a generous portion. The greens were fresh and clean. They don't use pre-bagged salad.

I'm told the crab cakes were very good. My husband did not speak while he was enjoying them. A definite sign of approval. He said the two large crabcakes were nearly all crabmeat.

Our bill for 1 soup, bistro salad with chicken, and crabcakes entree was about $45, not including tip.

[bgut1]

“Your reservation is confirmed, however please be aware that we only hold the reservation for 15 minutes and you have the table for two hours.” You must be kidding. Are you expecting someone to take the table at 11 PM (following our 9 PM reservation)? - I thought to myself. Either that or the restaurant closes promptly at 11PM. An inauspicious start to my dinner at the Belford Bistro last evening.

Mrs. Bgut1 and I arrived timely for our reservation to find the restaurant less than half full. As we were being escorted to our table my DW whispered, “I was worried that they were going to give our table away.” A comment clearly warranted in light of the earlier admonition of the hostess/reservationist. Lest you think that we did not enjoy our meal at Belford Bistro, let me advise that we had a wonderful time. In fact, the décor, food and service exceeded my expectations and I would not hesitate recommending the restaurant.

The room is pure bistro. Painted in a fresh yellowish brown, clean and crisp and not overly adorned with handsome lighting fixtures and a new gleaming kitchen exposed in the back of the room. A masterful job by the designer.

The service by our waiter was top notch seeming to always anticipate our every need. In fact our server tried too hard at times, removing and replacing silverware and a water-filled glass deeming them unsuitable for some unapparent reason. Even the bus boy got into the act taking the time to recommend a few dishes prior to our order (BTW - he was in fact spot on with his choices). Having reviewed the menu online prior to our arrival, I knew exactly what I was going to order – the BBQ butcher’s bacon appetizer, the market salad and the rack of lamb (each of which sounding more appetizing than the other). Prior to walking into the restaurant, the wife and I noticed a chalk sandwich board outside proclaiming beautiful specials – tomato soup, a warm brie salad, sashimi grade tuna with mango salsa and braised short ribs with mascarpone risotto. Well, there goes my plan. Some last minute negotiations ensued with the wife and we decided to order the following: For her – the French onion soup and the crab cakes; For me – both the tuna and shortrib specials. We decided to split the market salad as a middle course.

Having uncorked or in my case unscrewed the wine (a stelvin enclosure - thank you very much) and poured some still water, we waited an inordinate amount of time for some bread. Sensing our hunger and displeasure, the waiter advised that the bread would be out as it was still warming. Shortly thereafter we were presented with a basket containing two very nice and warm black olive rolls along with a somewhat incongruous package of bread sticks (like the ones given at your local Italian restaurant). Although I enjoyed the bread, my wife did not as she doesn’t like olives. It would have been a better idea to serve two different types of bread. The butter while of excellent quality could also have used a few minutes on the counter to reach room temperature as it was quite hard when it arrived necessitating some carving and chiseling.

We were very happy with our appetizers. The tuna was perfectly cooked with a small band of searing on all four corners of the meat and a garnet colored flesh in the center. The tuna was balanced with a touch of spiciness from two small pools of wasabi aioli and the sweet/peppery mango salad. The French onion soup was perfect. Breaking through the bubbling cheesy goodness that crowned the crock, one was rewarded by a thick albeit ethereal onion soup. The only thing that would have made the dish any better would be more cheese overhanging the rim of the bowl as I love to peel off the crunchy bits. There was no let down with the salad course. Instead of presenting one plate, the kitchen appropriately split the portion topping each with a warm round of goat cheese studded with freshly roasted hazelnuts. A further nice touch was the use of golden as opposed to the usual red beets. Although my wife received the bulk of the beets, each plate was perfectly composed with the flavors of the greens, the goat cheese, apples, and the crunchy nuts playing off each other and then balanced by the champagne vinaigrette. Just a perfect salad.

Admittedly, however, the entrees fell off slightly from the prior courses. Although quite good, they both didn’t evidence the thoughtfulness of the prior items. My wife’s entrée consisted of two huge crab cakes (be forewarned to order the appetizer portion instead) sitting atop whipped chive potatoes drizzled with a citrus aioli. Although it’s hard to find fault with crab cakes containing the size and quality of such crabmeat the filler/casing came off as being a bit too dry to both mine and my wife’s palate. My entrée also fell a bit short of expectations. It consisted of a large single “slab” of perfectly cooked beef shortribs sitting atop risotto. First, the dish was underseasoned (something easily remedied by the use of table salt). Second, I question the use of the tomato based sauce which covered the meat as it seemed to clash with the risotto. Third, while I liked the addition of fresh peas to the risotto I could not taste the mascarpone cheese. My criticisms aside, the dish was still very good.

While I already knew that the baked goods came from the Flakey Tart, I felt the dessert menu was somewhat of an afterthought for this restaurant. I was however excited to learn that there was a special dessert for the evening; a bananas foster gelato profiterole with a caramel sauce. We decided to share one and were presented with three large profiteroles bursting with nice sized scoops of ice cream resting in a pool of heavenly buttery caramel sauce. Although the flavor of bananas could not be found in the ice cream, the dessert was a pure pleasure and a perfect way to end the repast. All in all, an excellent meal. I see good things for this restaurant and only expect it to get better and better. Thankfully, it’s located a half hour drive away or I would dine there once a week. My sincere thanks to Val Ann C who first reported about this gem. Good Luck.

[JerzeyShore]

Well chowhounders the word is out - Andrea Clurfeld gave the Belford Bistro such a glowing review in the Sunday Press today that his will stamped all the local foodies to the place...

[MGZ]

I've actually started to wonder whether her choices for places to review are inspired by this list. Mi Mexico really seemed a surprising place for her to review.

[JerzeyShore]

As a matter of fact my wife said the same thing this morning, that she has got to be watching this board and may be one of the chowhounds as well.

[RGR]

Here's the link to the review: http://www.app.com/apps/pbcs.dll/article?AID=/20080406/ENT05/804060311/1117/ENT05

And to the pertinent info: http://www.app.com/apps/pbcs.dll/arti...

[tom246]

Well, just to pile on a bit, I want to report back on our meal last night. I had started another thread on The Belford Bistro but will write here to consolidate to one.

Arrived at 7:30 and were promptly brought to our table. The place was busy and a bit noisy but not overbearing.
The servers were very busy but never frazzled and everything at the tables seemed to be coming out on schedule, including what we ordered.
Water constantly refilled (we really like that) and the olive rolls with butter were hot from the oven.

For starters we had:
Grilled Shrimp Bistro Salad
baby arugula, watercress, candied cashews, peppers, mandarin oranges,
crispy wontons and soy ginger vinaigrette

Barbeque Butchers Bacon
braised red cabbage, cipollini onion and soft polenta

Both were delicious the grilled shrimp were a perfect compliment to the rest of the salad. The Butchers Bacon was also delicious but remember these are thick slices of essentially Pork Belly. They are full of meat but are also fatty (as they should be). If you are fat averse, I would choose elsewhere on the menu. For me it was great.

For entrees:
Sicilian Jumbo Shrimp with Fresh Gemelli Pasta
broccoli rabe, white beans, plum tomato, roasted garlic and extra virgin olive oil

Sesame/Nori Crusted Yellowfin Tuna
miso glazed eggplant, broccolini and sticky rice cake

My wife had looked forward to the Shrimp and Pasta dish last week but was informed it was made with farfalle. She opted for the Rack of Lamb which was awesome.
This week they had Gemelli and the dish was so flavorful, combination of grilled shrimp, pasta, beans, broccolini etc was masterful.
My tuna was no slouch, two large hunks of rare (as ordered) tuna, miso dressing that had a real kick of horseradish. Thinly sliced egglant and broccolini finished the dish.

We split the Key Lime Tart again this week and it was he perfect ending.

With the meal we had a 2001 Cuvee du Vatican Reserve Sixteen CdP which was sublime.

We've been here two weeks in a row, 4 different apps, 4 different entrees, all have been excellent. With confidence I can say this place is highly recommended.

Tom

[wilmap]

Four of us had brunch at BB. It lived up to my expectations after reading this board. We all did the "savory/sweet split." Sharing the eggs benedict, the lemon ricotta pancakes, the french toast and the chef's omelet (andouille sausage, feta, and spinach). Everything was delicious. We picked up a bottle of sparking and had mimosas. A large table behind us was ingenious and brought a thermos of Bloody Marys. Wish we had thought of that! Service was pretty good. The space was beautiful but a little spartan for my taste. Looking forward to trying it out for dinner.

[charmel]

Thought the food was good and fresh. The tuna was excellent although the crabmeat stuffed salmon was a bit unimaginative. It was on the bland side and could have used a more flavorful sauce of some kind. We were also a little stuck with a bit of a limited appetizer menu. Other than the salads, there was nothing that really tempted us as far as appetizers go and we thought a few of them were a quite pricey as appetizers. The salads, however (we had the grilled shrimp salad and the market salad) were delicious. Was troubled that on a Saturday night at 8:00 PM, they had already run out of the Tilapia special (only two specials to begin with) and the one thing that really might prevent us from returning was the noise level. The din was unbearable when we first sat down, but by about 8:45 some tables had left and it was more tolerable. The problem is that the restaurant is just bare walls with nothing to absorb any sound. We would love to give it another chance since so many of you reported so many other dishes you enjoyed, but my spouse was not so gung ho to return since he likes a more quiet atmosphere. May try it for brunch.

[val ann c]

charmel
Thanks for your report. Regarding your comment about the tuna being bland and needing a sauce... The APP review also opined that the kitchen is too restrained with seasoning.
I have never spoken with the chefs, but I suspect that the restraint is deliberate. They are using good quality ingredients and careful professional technique. Their primary "flavors" are freshness and simplicity. If they added complex seasoning and/or layers, the diner would be distracted from the important qualities.
It's like in music... the Belford Bistro gives you a trio or quartet so you can enjoy the individual threads. They don't offer a symphony.
I think BB's restraint is a good thing and I hope they continue to work this way.

[charmel]

It was the salmon that was a little bland. The tuna was superb. I for one like a little sauce, but thats just me. All in all it is good food and kudos to Belford Bistro and if it were a bit closer to me I would definitely try it again on a quieter night. Next time I would order the tuna. The noise level on a Sat night, however, is a turnoff, unless you dine around 9:00, which was when it quieted down. RGR, I look forward to your review. I read many of them and my husband and I have tried many new places on the recommendation of regular reviewers like yourself. Please post after you have tried Belford Bistro. I just post what works and doesnt work for me personally, but we all have to keep in mind that everyone's palate is different.

[xny556cip]

I tried it for dinner on Friday.It seeemed a little more like dining in a new boutique hotel restaurant than what I consider a Bistro - maybe too new and spartan fo me.A friend had booked the table and had got the two hour time limit warning,which I personally happen to find objectionable (though as it transpired, there were no more than a three or four tables occupied after 9pm.)
The service was relaxed,friendly and efficient.I was expecting bread to be provide immediately and eventually asked for it.I was told that it was being warmed for us.I'm from the school that prefers my bread cold after it has been out of the oven at least an hour or so,and do not happen to like it fresh warm,nor re-heated.I enjoyed the breadsticks however and so was not dissapointed by the lack of variety.I opted for a parsnip & leek soup,which looked delicious,but lacked almost any leek flavor and had a hidden bitter aftertaste?I guess this may have been due to the swirl of oil that it was finished with?My companion had the soft shell crab which i'm told was very good.We all chose a fillet steak and it was an excelent piece of meat cooked to perfection IMO.Unfortunately the onion and wine reduction (?) that came over it was far,far too salty and otherwise ruined it.This was the opinion of all three of us who ordered this dish.Seasoning is a very difficult balancing act for chefs,and i have always adhered to the fact that a customer can always add more,but not take it away.
The desserts were as expected-unanimously ample, delicious and well presented.Though my espresso tasted good,it lacked any crema and was served with the ubiquitous lemon rind draped over the edge of the cup.For me this totally ruins the drink and is not something that should be taken for granted by restaurants.It is totally unnecessary.
Though it has many thing going for it,I was somewhat dissapointed overall.However I would go back again as it is fairly priced and comparatively heads above most of what is on offer in this region.I hope they continue to improve and develop favorably.

[RGR]

Thanks for the report, charmel. I particularly appreciate your mention of the unbearably high noise level. Regulars on this board know that this is a *major* restaurant peeve for me -- the only issue that will keep me from going to a place regardless of how superb the cuisine might be. We generally dine out in NJ during the week or on Sunday (very rarely on Friday and Saturday), so when we go to B.B., I'm hoping it won't be so busy, and the noise level will be tolerable.

[seal]

OK, call me a follower...

Took the family for brunch this morning. We arrived soon after they opened, which was perfect. The room is small, but really nice when it is quiet like that. For a while I wondered what my mother-in-law meant when she said it was very noisy at dinner Thursday night. Btw, she is very picky and ht short of it is she didn't care for the place.

The brunch began with decent coffee and a glass of not fresh squeezed oj, after all, where do you get fresh squeezed around here anyway. Then things went uphill when the basket of fresh baked muffins arrived - excellent with butter and jam!

We had some eggs with bacon, a frittata with shrooms and goat cheese, a bomberger, and a steak sandwich. By the time the mains arrived the place was mostly full and I realized what the comments about the noise level were all about. The food was all good, with the fresh cut fries a standout as well as the sauteed onions on my steak sandwich.

Not that anything was wrong with our brunch, but by the time I paid the check I couldn't wait to get out of there. Maybe I am getting old, but I prefer a quieter atmosphere. And the food wasn't bad but not great to the point of me saying, "who cares how noisy it is".

Also the fact that we drove all that way and Flaky tart is closed until Tuesday didn't help either ;o)

[rnr]

Was the noise level really horrendous? We've been thinking about the Bistro for Mother's Day Brunch, but want to be able to converse with one another. Can anyone recommend a decent brunch location in the Middletown area other than Molly Pitcher?.

[bgut1]

It may not be a brunch per se, but you may want to inquire what Nicholas is doing for Mother's Day.

[RGR]

Nicholas does not do brunch on Mother's Day, bgut. Starting at 3 p.m., they are offering their early spring dinner menus.

http://www.wineaccess.com/store/nicho...

[bgut1]

R - I had assumed that they would be something for the occasion. Thanks for the clarification.

[seal]

Well, if you go to Belford Bistro I suggest you get there as soon as they open. And I agree about the lack of good brunches in our area.

You'd think with all the places we have locally by the ocean that somehow more than one would have a good brunch.

[BernieMSY]

I finally made it to Belford Bistro last week. My wife and I both enjoyed it---thank you fellow Chowhounds for alerting me to it.
We enjoyed the Five Cheese Agnolotti with
peas, prosciutto and parmesan cream very much and The Bomburger was as good as previous posts have indicated., although I did find it troubling when they charged my wife for substituting spinach for the french fries. The pasta special was solid. Overall, a very nice experience. We were there early, so noise wasn't a problem.
I would encourage others to give it a try. Keep your expectations reasonable. It is an earnest, pleasant BYOB that executes well and is a good value. Don't go expecting something more than what it is. Enjoy!

[steakas]

I'm new here at chow. I saw this post and had to sign up.

Anyway, I work in Beford and am a New Monmouth native. BB is a great addition to the area. They are in the early makings of becoming a well-known restaurant.

So far I've been there 8 times; twice for dinner and 6 times for lunch. So far 8 for 8!

I wish the owners lots of luck, keep up the good work, etc. I also want to thank the owners for bringing this Bistro to Belford. I no longer need to go to Red Bank as often. Thanks.

[tom246]

Another great dinner last night for us, this is our 3rd visit here and the restaurant is very consistent.
Reservations for 7:30 and we were promptly seated to a nice table at the front looking out the window.
Adam, our server, was nice, efficient and eager to please.

Several special appetizers and entrees sounded good but I went for the Market salad and DW had the Shrimp Bistro Salad. Both nicely constructed and refreshing as salads should be.
I had the crabcakes which were plentiful and very good. Wife had the chicken which was moist tender and delicious.

We shared the chocolate torte which was rich and decadant.

Had a bottle of 2004 Alesia Sonaterra Pinot Noir which paired well with everything.

We now have had just about all the apps and entrees off the regular menu and there is not a cluncker in the bunch. Only one left to try is the steak which looked awesome coming out.
I wish the hard working owners all the best as they have made this place a nice destination.

[steakas]

I brought 18 of my coworkers there this past Thursday for a going away party. They handled us great - all meals were coordinated perfectly and all came within 2 minutes. Nothing was cold, nobody had any complaints everyone was happy. The guy sitting next to me had the pork chop, it looked great – a massive double-cut on the bone. I cannot wait to try that chop. This place is a must-go.

[highlandsnj]

Ha! I was there last Thursday night right next to your table with 18 of your coworkers! It was the 2nd time I had been there last week. I was with 2 others and we were noticing that they brought all of your meals at the same time. Very well coordinated! I also saw that pork chop -- unbelievable! I have to try that next time. The filet they had that night looked great, too. At my table, we all had burgers and they were hot! Molten lava hot.

I only wish this place was quieter. Your table with 18 was surprisingly quiet, but the other table of 3 ladies, and the table next to them, made the place loud.
I was there last Sunday around 7pm, and although 1/2 the tables were empty, the high ceilings contribute to the noise level. I could barely hear the people I was with. We also had to strain to hear the waiter. Food is great, but VERY loud.

[tom246]

We went back to BB last night, mainly to try the new Summer menu. Turns out my wife did the new items while I went back to some standbys.
The evening had an ominous start as our 7:30 reservation could not be found. I blame myself as I had a poor connection when I had called a couple of weeks ago.
No problem as there was a table for two available. Very warm olive rolls with softened butter started the meal.

DW started with:
Duck Spring Rolls
asian pear, watercress and sweet chili sauce
While I had:
Grilled Shrimp Bistro Salad
baby arugula, watercress, candied cashews, peppers, mandarin oranges,
crispy wontons and soy ginger vinaigrette
The spring rolls which are new were filled with tasty duck and the chili sauce was perfect.
Also a large portion, more than enough for two to share
My salad is a favorite and was very good.

Entrees were:
Jumbo Shrimp and Scallops
marinated tomatoes, olives, capers, basil and broccoli rabe
Grilled Double Cut Pork Chop
broccoli rabe, gorgonzola cheese, yukon potatoes and zinfandel sauce

The shrimp and scallop dish is new and was nice and light in style and dw pronounced it a winner. After a few tastes, I agree.
My pork chop was double cut and prepared just right, juicy and moist. The potatoes and cheese are an indulgent treat.
For dessert we split the trio of gelatos (chocolate, peanut butter and coconut) which was a nice way to end the meal on such a warm night.
Besides the new items on the menu there were also a few appetizers and entrees specials that were recited.

Had a great pinot, 2004 Macphail Sonoma Coast which we shared with the table of 4 next to us who we made friends with.
Only downer of the evening was our server who was invisible most of the evening. Had to continually ask for water, knife missing for entree etc. Thank god for the bus boy who was there to save the day.

The cooking from this young talented pair in the kitchen is very very consistent and the newer items show versatility.

[tom246]

I know I know a broken record but I think if one does not report on both the good and bad then your doing others who read this board a disservice.

We took some very discriminating foodies from up north here last night and enjoyed a delicious meal and excellent service.
For apps:
Five Cheese Agnolotti
peas, prosciutto and parmesan cream
Butchers Bacon
grilled corn, grape tomatoes, baby arugula and gorgonzola ch
Jumbo Lump Crab Cake
citrus aioli, mache and fresh herb salad
Duck Spring Rolls
asian pear, watercress and sweet chili sauce
All were winners and shared amoung the 4 of us.

For entrees:
A special of soft shell crabs, sorry I don't remember what else was in the dish but it was great.
Roasted New Zealand Rack of Lamb
grilled summer vegetable and goat cheese tart
Grilled Double Cut Pork Chop
broccoli rabe, gorgonzola cheese, yukon potatoes and zinfandel sauce
Sicilian Jumbo Shrimp with Fresh Gemelli Pasta
broccoli rabe, white beans, plum tomato, roasted garlic and extra virgin olive oil

Each was beautifully presented and prepared exactly as ordered. The lamb and pork came out medium rare as ordered.
For dessert we shared:
Key lime tart
Chocolate peanut butter cheesecake
Both were excellent and a great way to end the meal.

Would make a great choice for all the "Central Jersey hounds" to get together one evening to meet and share some good conversation.
After several visits The Belford Bistro gets my highest recommendation.

[RGR]

We have not been to Belford Bistro. I've been hesitating mainly because of reports that the noise level is extremely high, and I avoid restaurants with that kind of ambiance regardless of how good the food might be.

With regard to a CNJ Hound get-together, the few times we've arranged them, including one announced earlier this year, the response has been quite disappointing.

[tom246]

We have been there several times and if the room is full the noise level is moderate, you can have a conversation but you are aware of the noise around you. Much like many other restaurants that are full.

Last night (Saturday) the room was half full and it was not only quiet, I would call it cozy.
If you go on a Saturday in prime season (Fall-Winter-Spring) between 6:30 and 8:30 the room might be full, other days and times I would bet you would have no problem at all.

Maybe toward the end of summer I'll throw out some suggestions for a hound get-together and see what kind of response we get.

[HillJ]

tom246, since it's so rare to find a place that you not only enjoy but enjoy enough to want to share it with friends and fellow 'hounds I say go for it. If as RGR stated, haven't had great attendance it doesn't mean (and I'm sure RGR was not implying it should) you shouldn't try. Belford Bistro is a lovely local spot and just the right size for a "takeover." If you're willing to set the dining date/time--by all means go for it.

My dh & I took family visiting from GA there last month and we all left very happy with our meals. That night we ate early and had the dining room to ourselves. But the noise level, although reported awful by others, hasn't been an issue for us the last few times we enjoyed dining there. On this particular night, we took a burger home for my son who raved about it for days.

btw-tom246-thanks for all the great reviews on CH.

[tom246]

Thanks HillJ, I agree, noise has not been a big problem when we have been there.
Maybe in a few weeks I will post to see who might be interested in a get together there or another popular place.

[cantkick]

We finally went there, and it certainly met all our expectations. Rather than repeat all the accolades, I'll just add a few new ones.

The special salad was pear, gorgonzola, walnuts, cranberries, and lots more. Superb. Everyone tasted everyone else's entree, and we were unanimous that everything was excellent. A big plus was that the server gave the prices when she recited the specials. We will return, frequently.

[bgut1]

We enjoyed another fantastic meal at BB. The DW and I had commented that it was quite some time since we returned and decided to give it a try on this rainy and miserable evening. The weather must have kept people at home as the restaurant was more than half empty when we arrived at about 8 PM (in fact we closed it down when we left at 9:30 PM). Everything we ordered was fabulous and the meal was even better than our first back in April. Here is what we ordered: the DW started with the Market Salad while I had a half portion of the five cheese agnolotti (I never order pasta so I must have been feeling it); for entrees I had the rack of lamb with the grilled summer vegetable goat cheese tart while the wife had the sesame crusted tuna atop soba noodles. All I can say is that every dish was just perfect from the expertly composed and flavored salad to the luscious cheese stuffed pillows in a cream sauce with pancetta to the tuna counterbalanced with the sweetness of the soba noodles to the perfectly cooked lamb chops. Desserts of flourless chocolate cake and cappuccino gelato rounded out a perfect meal. The cost for two excluding gratuity was $95. We left the restaurant commenting that we need to make an effort to return more often and bring friends. My highest recommendation. Good Luck and Enjoy.

[Angelina]

I just want to give you a big SMOOCH, val ann c! We wnet here last night after the numeorus posts I read about how great the place is!! Wow...you were all so right! I could not be happier. We started with a shared appetizer of the 5 cheese agnollotti...sooo great! Not too creamy, just perfect!

For dinner, we both ordered pastas, which, we never order out because we are always extremely dissappointed when that mush comes to our table! The waitress was a sweet young girl and told me the pasta is in fact made in house. The menu alone was so wonderful and great choices!

My husband had the gemelli pasta with shrimp and broccolli rabe and cannelli beans (my spelling is off this morning...sorry). I had the tagatelle pasta with grilled veggies and grilled chicken in a pesto sauce. The dishes were fabulous! We were both so full, and took 1/2 home. I was quite impressed. I loved those rosemary dinner rolls as well!

We rarely ever order dessert, so we skipped it. I only wish the place was closer to me, but I will definately drive back and recommend this place.

So, thanks again, val ann c! Great pic!

[tom246]

Sunday night 12 of us descended upon Belford Bistro to sample the expanded Fall/Winter menu and meet new and old friends.

Serving a party of 12 is no simple chore and our servers did a nice job of spacing the courses well, filling water glasses (I’m the camel of the group) and replacing silverware as well as serving several other tables in the restaurant.

Warm olive and rosemary rolls with fresh butter was a nice way to start things off. The new Fall/Winter menu included several new items as well as a fresh take on the Summer menu. My wife started with:
Poached Pear and Brie Salad with candied walnuts, dried cranberries, mixed greens and sherry vinaigrette. This was a new addition and Denise proclaimed it a winner. After tasting, I agree. I had:
Shrimp Spring Rolls, Mango dipping sauce. This was a variation of the Summer Duck Spring Rolls and was equally good. Lots of shrimp in a very crisp roll with a tasty mango sauce.

Entrees were Red Wine Braised Boneless Short Rib, Gnocchi, butternut squash, mushroom and sage. Delicious short rib, gnocchi were light and tender with cubes of butternut squash and mushrooms. This is a new Fall item for the regular menu

Also had the Grilled Double Cut Pork Chop, Spinach Polenta, diced apples and mission figs. The dinosaur sized chop was tender, spinach polenta was addictive and the apples and figs rounded off this very good dish.

We split an excellent Key Lime Tart with whipped cream but my understanding is that it pales in comparison to the version of the person sitting across from me :)).
The wines flowed during the evening and included a couple of excellent Rieslings, Turley Zin, Veramonte Sauvignon Blanc, 2000 Bordeaux, Sojourn Pinot Noir and topped off with a Magnum of Viader Propriatary Red Wine and a delicious Eiswein for dessert.

It was great meeting, conversing and making new friends, for us it made the evening special.
Special thanks to The Belford Bistro whose food and service was again excellent.
The chef team of Kurt and Crista have a passion for what they do and it shows on every plate they serve.
I’m sure my other 10 partners in crime last night will chime in with their experiences.

[Rosie Saferstein]

Everything was excellent. Thank you Tom for organizing this "field trip." How delicious it was to meet everyone. I also had the short ribs which melted in my mouth. And the spinach polenta was so scrumptious that the extra order was inhaled within seconds by everyone. Now I am not sure about the wines. I may have to taste them again to make a decision! ; )

Rosie

[bgut1]

My thanks also to Tom for coordianting the fabulous event. My wife and I truly enjoyed the evening. Even better than the food and wine (which BTW were fantastic) was meeting our friends both new and old. I hope we do this again real soon if nothing more but to give me an opporunity to present to the uninitiated what true key lime pie is all about :)) Regards.

[seal]

Just a quick note to add that my wife and I also thought the food, wine, and company were all first rate!

[tom246]

We had not been back here since the Chowhound get together in October. Last night we enjoyed another delicious meal. Seated promptly for our 7:30 reservation we munched on olive rolls with butter looking over the menu. Our server Marissa told us that the menu would be changing in a week or two.

Started with and split two apps. First was a special salad of arugula, crispy pancetta, hazelnuts, a crostini smeared with fig jam with a wedge of mild stilton on top, all dressed lightly in a balsamic vinaigrette. The other app was the Prince Edward Island Mussels with chorizo, fennel, tomatoes and herb croutons.
Both were excellent starters, the salad was a wonderful mix of flavor and texture while the mussels were tender and the pesto glazed crostini on top was put to good use sopping up the tasty broth.

Entrees were equally good. Jumbo lump crab cakes with whipped chive potatoes and citrus aioli with mache and fresh herb salad. Also had Sicilian Jumbo Scallops and Shrimp with Fresh Gemelli Pasta with asparagus, oven dried tomato and basil butter.
The crab cakes were light but so flavorful and satisfying and DW thoroughly enjoyed the seafood and pasta dish which is one of her favorites here.

We split a generous slice of date toffee cake with coconut cream cheese icing with a dollop of whipped cream. This cake had great flavor and after asking we were told it is straight from Elizabeth Falkner's Demolition Desserts cookbook.
That cookbook is now on my wife's list to buy to try to make that cake :)
Coffee and tea finished us off and we enjoyed a 2005 Freeman special cuvee pinot with dinner.
When we arrived the place was full except for our table. A few more tables came in after us making it a very busy evening, which was good to see. I realize it was a Saturday and it should be busy but hopefully places like Belford Bistro can weather the tough economic climate we are in.

[RGR]

Thanks for the review, Tom. I didn't post at the time, but Mr. R. and I thoroughly enjoyed that Chowhound get-together. It was our first time at Belford Bistro, and we thought the food was very good. We haven't returned mainly because the menu hasn't changed and at that dinner, I had pretty much all the dishes that appealed to me most. I thought the menu might not change until spring, so I'm really pleased to hear that changes will be coming much sooner. Hopefully, they will entice me to go back because I do think Belford Bistro deserves our support during these harsh economic times.

[tom246]

RGR, it was a fun evening and we should think of doing it again at another place now that the holidays are over and once the weather stays a bit more consistent.
We were also surprised when our server told us about the menu changes as the current is the "Fall/Winter" menu and started a few days before our hound dinner.
Instead of totally changing, it may just get tweaked with different preparation, sides, sauces etc.
BB has become a favorite of ours.

[bgut1]

Tom -Thanks for the review. We were just there on New Year's day and the restaurant was understandably a bit slow. To be honest, I was happy that they accommodated those few customers that wanted to dine out that evening. I wont bore you and the other posters by repeating earlier comments. Instead, I will just report that everything was great as usual. Regrettably, the date toffee cake wasn't available that evening as I would have gladly ordered some. Like RGR, I'm happy about the forthcoming menu changes. The DW and I dine there regularly and would appreciate a change of pace. Be well.

[RGR]

Tom,

Different preps and sides would be fine with me.

Another get-together is already in the works. It will be at Steakhouse 85. bgut and I have discussed it, and as soon as we pick a date, I will post an announcement.

[tom246]

Continuing our "tour" of going to our favorite restaurants, Blackbird a few weeks ago, Belford Bistro last night, Blue Bottle next week.
We also wanted to try the tweaked winter menu at Belford Bistro.
Started with the poached pear and brie salad with candied walnuts, dried cranberries, mixed greens and sherry vinaigrette. Other started was goat cheese ravioli with pancetta, golden beets and crispy shallots.
We shared both and thoroughly enjoyed the flavors of each.

Entrees were a special of poached halibut over a risotto of asparagus and sun dried tomato. Tender, mild flavored fish over a perfectly done risotto, yum!
Also had a tweaked version of my wifes favorite, Sicilian jumbo scallops and shrimp with fresh gemelli pasta with asparagus, oven dried tomato and basil butter. This version was every bit as good and satisfying as the previous preparation.
We skipped dessert and sipped tea and a cappuccino. Our server Davina (sp) took good care of us during the evening.

As good as the meal was, the best part of the evening was seeing fellow hound bgut and his lovely wife walk in. The host graciously set up a table next to us and we spent the next 90 minutes chatting and catching up.
We all shared some nice wines including a tasty riesling, valpolicella and August West Graham Vineyard Pinot. Thanks bgut!
From our meal last night BB is hitting on all cylinders.
PS: bgut's special of lamb shanks over creamy polenta looked awesome :)

[njfoodies]

Great notes Tom! Thanks for posting! Zelda and I need to try this place! -mJ

[bgut1]

Tom - It was nice seeing you and your wife last evening. Our meal was as excellent as yours. I ordered both appetizer and entree specials; a very nice pan fried quail over an arugula salad and a duo of braised lamb shanks over polenta with braised red cabbage. The lamb was as awesome as it looked and I'll be enjoying the leftovers for lunch today. Thank you for the excellent company as well as that very special Pinot Noir. I'll also try the Leitz Riesling shortly and let you know what I think. Be well.

[tom246]

A quick report on dinner here last night which was excellent. DW is stuck on the poached pear and brie salad appetizer and Sicilian Jumbo Scallops and Shrimp with Fresh Gemelli Pasta entree. Both were great as usual.

Having had most of the menu, I went a different route. Started with the Meat and Cheese app. which was 3 large smokey, spicy pieces of chorizo, slices of bra tenero cheese, a crispy seasoned cristini with a side of marinated olives and greens. I found myself making mini layer sandwiches of the ingredients. This new app with its varied flavors is terrific.
My entree was even better. A generous portion of tasty medium rare duck breast with a side of Swiss chard and cranberries brought together with a nice dollop of pureed roasted cauliflower accented by a port wine reduction. Just a fabulous entree.
Lent is finally over :)), we shared a really fun dessert, Baked "Colorado" which was a bowl containing a fudge brownie, dark chocolate gelato topped with marshmallow topping. The marshmallow topping was bruleed with a torch to make it toasted. It was as good as it sounds!
Service was great as always and in fact is actually getting more refined.
This young couple manning the kitchen can flat out cook. If you have not been, give it a try. It has become one of our favorite restaurants anywhere.

[RGR]

Hey, Tom,

Thanks for the report. Just looked at the menu on Belford's website, and I see no changes since we were there for the Hound get-together. To be honest, I've been holding off returning, hoping they will make substantial menu changes in line with the season. The duck is not on the website menu, so, perhaps they have not updated the menu? I adore duck. However, the accompaniments are rather wintery rather than more appropriately springlike. Did you note anything else that's new?

[tom246]

Hi RGR
There have actually been substantial changes to the menu, some new items and some new preparations.
Last night was a good example. The meat and cheese is new and the duck was a special. Last time we were there I had a great poached grouper. That was also a special. Dessert last night again totally new (and delicious!)
Even my wife's entree last night was tweaked with added bread crumbs which added a nice complimentary flavor and complexity to the dish.

I think BB changes or modifies their menu more than most places we go to including Drews, Blackbird or even Lorena's.
Thats why we tend to go there more frequently than most places As for the winter like menu, did you notice the temperature last night :)) Can't believe its the mid April.

[RGR]

Tom,

You're right about the weather. Today, it was more like a cold, blustery day in early March! :-(

We've been spending a lot of time during the past few weeks dining in NYC, and weather or not, restaurants there have definitely made the switch to their spring menus.

As for NJ, I recently received an e-mail from Nicholas about their early spring menu. And when we were at Drew's just before he closed for vacation, he had made quite a few changes to his menu, including new preparations and accompaniments for the duck and the salmon.

[metalrat]

That meal sounds really great. I do love it there, however deja vu on the dessert... Drews, I do believe. Smores, that lemon thing he does, one of em. Im glad people are making all these great desserts that i get to eat dinner to get to!

[metalrat]

I LOVE the Belford Bistro. These kids have talent and we enjoy the byob as well. Loved the scallop app, the soups are good, desserts, its all good and One should reccomend people to go there.

[steakas]

Zagat just gave BB a 28. They deserve it! I hope it doesn't go to their head :)

[bgut1]

Well deserved. Congratulations to Crista and Kurt :)

[tom246]

Could not have happened to a nicer or more talented couple. Of course bgut1 and I have known this for a long time :))

[tom246]

New menu at BB is out and based on dinner last night is a great follow up to the previous one.
Sat down at 8:00 and tried to decide. From the new menu, organic heirloom tomato panzanella salad with feta cheese, pine nuts, english peas, mint, mesclun greens and sherry vinaigrette caught my eye as did crab & chorizo stuffed shrimp with mango coulis and petite herb salad but we actually decided on two other new appetizers.

Wife had Duck Confit with pineapple, baby arugula, peanut brittle and spicy lime vinaigrette. Rich array of flavors that combined beautifully.
I had the Seared Filet Migon Carpaccio with shaved pecorino romano, rocket, sun dried tomatoes and truffle vinaigrette. A substantial piece of filet, melt in your mouth texture and nice mix of flavor brought together by a touch of the truffle oil. Just superb.

Several new entrees added including a lamb loin preparation as well as a roasted duck prep. Both sounded and looked great but we went with a couple others.
DW had a special (from memory) Pan Roasted Grouper over whipped potatoes, with artichokes, herbs and a light beur blanc sauce. Fresh grouper is a favorite and this was well prepared.
I had the Pork Osso Buco, which was a large fork tender shank with spaetzle, apple wood bacon, carmelized brussel sprouts, cippolini onions and a light madiera sauce. Pork shank, spaetzle, apple wood bacon... do I need to comment on how delicious this was :).

While we all like rich desserts, I always think the simplest desserts are often the most tasty and satisfying. We shared such a dessert, the Berry Napoleon was pastry layered with fresh whipped cream, topped with vanilla gelato ringed with fresh berries with some splashes of fresh berry sauce.

Service from Davina was great and we enjoyed a nice aged 1999 Kay Brothers Hillside Shiraz as well as a couple of glasses of delicious St Urbans Hof riesling courtesy of fellow hound bgut1, also enjoying dinner.

Lots of new menu items, same great results. Would be a great place to take your hard working dad to on Fathers day. Kids, are you listening :)

[bgut1]

I enjoyed another fantastic meal at BB last night. A few new additions of note were the scallop ceviche appetizer and desserts of an almond cake with strawberry sauce and whipped cream (yum) and a deconstructed napoleon (puff pastry topped with pastry cream and marscapone ice cream (a triumph of a dessert). It is amazing to me how this place keeps on getting better and better and has become one if not my favorite restaurant in New Jersey.

[tom246]

Bgut, thanks for the report and very happy to hear you guys had a great meal. The key to a great restaurant is that they constantly strive to improve and "tinker" with the menu. BB certainly does that.

We are going there with friends tonight, your report is making me hungry :)

[RGR]

",,,how this place...has become one if not my favorite restaurant in New Jersey.

O.K, b., so which is it? Drew's or Belford Bistro? *big grin*

We've been on restaurant hiatus for about a month after completely over-dosing on dining out from January through the beginning of May (some in NJ but mostly in NYC). Now that we're getting back in the swing, i.e., our dinner at Elements earlier this week, I'm going to add Belford Bistro to my "go back to" list.

[Tapas52]

hey what about TRINTY? lol

[bgut1]

Tapas - I know this may sound crazy but I've yet to try Trinity for dinner. I went for lunch once and enjoyed it. However, due to its proximity to Drew's we some how never get the chance to go to the "other" restaurant next door.
RGR - I know. This is a tough toss up. Let me correct my earlier statement by declaring them both co-best restaurants. BTW, how was Elements? It's on my try list.

[tom246]

Another great meal at BB tonight with friends who are very fussy, eat at the very best places in NJ AND NY. They have now been to BB twice and its their new favorite restaurant.
The Pork Osso Buco, Crabcakes and Halibut special were standouts tonight.

Having both BB and Drews within reasonable distance to us is a real treat and going to both on a somewhat regular basis, you get to enjoy the changing menu, specials, hospitality of the servers etc.

[bgut1]

Hey Tom. I'm happy you enjoyed your meal at BB. The pork osso bucco is one of my favorite dishes. I've now had it twice since the menu change. That along with the rack of lamb and the short ribs are IMHO the best entrees on the menu (while the filet carpaccio and agnolotti are the best apps.). My regards to your DW.

[RGR]

b.,

I didn't realize you'd been to Trinity. We haven't tried it yet.

Re: Elements. I'm in the process of writing up my review. Not to give too much away, but I'll put it this way: You can keep it on your try list. :-)

[bgut1]

R - Looking forward to reading your review.

[bgut1]

I know I must be sounding like a broken record but we enjoyed another fantastic meal at BB last night. Of particular note were two specials we tried; an appetizer of homemade duck pate with grilled country bread, coarse grain mustard and cornichons and an entree of pan fried soft shell crabs atop oven dried tomato risotto with what I assume to be a truffle sauce of some kind. Both dishes (especially the crabs) were over the top. In fact, I wanted to order that dish but my DW beat me to it :(. She was hoping to bring one of the crabs home for the next day but I couldn't stop picking at the dish it was that good. The pate was also exceptional rivaling some of the best I've ever eaten. I wolfed it down so quickly I wasn't able to discern the item that studded the slices (I assume raisins?). Everything else including the service was excellent as always. We left the evening feeling both proud and lucky to have such a stellar and dependable restaurant available locally.

[tom246]

bgut, you are making me hungry, those two dishes sound fantastic.
When a great restaurant like BB can be so creative I think its the duty of the board members like yourself to report on it. Gives perspective diners some additional insight to their menu.

Hope you had a nice Fathers Day

[bgut1]

Tom - I had an excellent Father's Day and I hope you had a fine one as well. I actually hesitated reporting about those items as both are specials and I have no idea how long they will be available. It is evident that Kurt and Crista have found their groove and seem to be quite comfortable with their cooking. As I'm sure you agree, it is a distinct pleasure to dine there.

[tom246]

Bgut, totally agree. Nice room, very good service, superb cooking skills. BB is the whole package.

[tom246]

4 of us had a great meal last night panzanella salad, scallop ceviche and two special salads of arugula, strawberries, brie, other greens and balsamic vinaigrette to start. Entrees were scallops, special grouper, rare tuna and I had a fantastic duck breast preparation. Had some fun with the server and learned something. When asked how I wanted the duck prepared, I said "how the chef likes it" knowing it would be medium rare.
I then kiddeningly asked what if Kurt wanted it med rare and Crista wanted it med well, what would happen. Found out Kurt does all the grilling, Crista does all the sauteing, no wonder this kitchen works so well. Oh, and if there is any doubt the woman in the kitchen always wins out :)

We split a berry Napolitan and a delicious almond cake with strawberry rhubarb jam. Yum
Everything during the evening was excellent and thoroughly enjoyed by all.

[bgut1]

Sounds like a great meal Tom. We also had a very enjoyable meal at Daniel's. BTW, did you have anything interesting to drink?

[tom246]

We did. Our friends brought a New York riesling which was nice, a bit more dry than usual. We opened a 2005 Rudius syrah that was great. The young winemaker, Jeff Ames, makes wine for several top wineries. Rudius is his own first label. When out in Ca in May we barrel sampled with him.

Nice to hear about Daniel's. Good potential for being open less than a month.

Just back from a tough bike ride to work these calories off :)

[RGR]

Re: "As the chef prefers." Imo, any chef who does not prefer a duck breast (aka "magret") cooked medium rare should turn in his or her saute pan or grill tongs toot sweet!

[Tapas52]

Question....isn't med rare chicken or duck an unhealthy thing to eat?

[RGR]

You are right about chicken, which should always be cooked completely through. Duck breast, on the other hand, can safely be eaten rare or medium rare. In fact, if you cook it well done, it gets dry and tough.

[equal_Mark]

Unlike chicken, salmonella has never been as much an issue with duck. Keep in mind that salmonella is not a poultry disease per se, but is related to unsanitary farming and processing conditions. Many of the recent outbreaks involving produce bear this out.

The majority of farms raising ducks are much smaller and more easily managed than chicken and turkey facilities. Also, one most remember that as this contamination is generally introduced during processing after slaughter, and is not endemic to the living population. As with much red meat, whole cuts and muscle groups are unlikely to contain salmonella in the interior, and any exterior contamination will be killed during grilling or sauteing.

Salmonella is more likely to be spread from mishandling and cross contamination from raw poultry to utensils, cutting boards and unwashed hands that are then used to prepare items to be served uncooked.

[Tapas52]

RGR, Equal Mark, thank you for the education I appreciate it and also learned something I didn't know.

[shorebilly]

LOL!

[Mr. Bingley]

Gosh, i really need to get here; i only live 10 minutes away.