Eddie handles the kitchen seven days a week, while Frank keeps a sharp eye on the front of the house. The owners, natives of Kosovo, worked with relatives at several Figaro restaurants in New York and had jobs elsewhere in New Jersey before starting their own place. The kitchen-trained chef, who holds an economics degree from a university in his homeland, uses his academic specialty by also doing the bookkeeping for his new enterprise. His cooking, however, is certainly not by the numbers. There are creative touches throughout the menu of Continental dishes, which increase their verve with the addition of fresh herbs.
Vegetables here are never an afterthought, but rather an integral part of the main courses.
Printed specials come with the regular menu, so patrons don't have to guess about ingredients or prices. A seafood chowder with fish and shellfish had a delicate flavor and light texture that would have sparkled even in the most elegant setting. Salads are huge. This golden breaded blend of Fontina and prosciutto was filling but not heavy. A chunky tomato sauce for dipping added extra oomph.