Boozy Burbs, www.boozyburbs.com, is a website dedicated to food and drink in the greater Bergen County area. Coverage includes restaurant openings and closings, eating and drinking events and everything else related to the local foodie scene.

 

Shumi

70 East Ridgewood Ave., Ridgewood

(201) 345-0808

Shumi, an “upscale Japanese eatery,” has opened in Ridgewood. The restaurant features two sushi chefs, Kunihiko Aikasa, who has been running Shumi in Somerville since 1986, and David Seo.

Eats include a large variety of fish in the form of sushi, sahsimi, rolls and hand rolls, an omakase menu and many traditional sushi appetizers, entrees, ramen and more.

Shumi is open seven days a week for lunch and dinner.

Gayeon

2020 Hudson Street, Fort Lee
(201) 944-2056

gayeonrestaurant.com

The latest piece to the Hudson Lights dining scene in Fort Lee has arrived. Sister to Gaonnuri in New York City, Gayeon, an upscale Korean restaurant and bar, has opened for business.

As with all Hudson Lights businesses, Gayeon was built completely new so the interior with its high ceilings, Korean artwork and lighted wall all stand out as part of the space.

The menu highlights a “traditional Korean dining experience” with seasonal tasting menu, prix fixe and a la carte options. Diners can opt for tabletop BBQ cooking with high-end grills and a fancy air filtration system.

Gayeon is open seven days a week for lunch and dinner with reservations available via OpenTable.

Chic Sugars

1428 Bergen Boulevard, Fort Lee

(646) 361-4232
chicsugars.com

Chic Sugars, a boutique custom cake shop that has been operating out of Queens for the last 8 years, has opened a retail location in Fort Lee. This is their first brick and mortar shop, which will also accommodate non-custom orders, such as ready to go cakes and cupcakes, macaroons, pies, cake jars and more – plus a smaller minimum serving size for the custom cakes.

Brasserie de Novo

37 Chestnut St., Ridgewood

(201) 444-4910
brasseriedenovo.com

Less of an opening and more of a reboot, Brasserie from Tenafly has taken over the Novo space and re-branded it as Brasserie de Novo. This equates to a mix of the two restaurants, though there is no mention of heralded Chef Elie Kahlon on the restaurant website.

The menu, with eats dubbed “a contemporary twist on Mediterranean Cuisine,” features all the “beloved dishes” from Novo as well as Brasserie of Tenafly “favorites” and other “exciting” dishes.

According to current information, the BYO restaurant is open daily for both lunch and dinner.

Cinar Pide & Bakery

671 Palisade Ave., Cliffside Park
(201) 699-0912

Cinar Pide & Bakery in Cliffside Park, a bakery from the owners of Cinar (Cliffside Park, Emerson and West Caldwell) has opened in Cliffside Park. Located on the same block as their restaurant (formerly Café Divan), the bakery makes fresh Turkish breads and manti (Turkish dumplings) for all of their restaurants.

The dining room will still be used, serving a selection of pide (Turkish flatbreads with toppings, such as cheese, meat, eggs and vegetables), lahmacun (thin flatbreads covered with minced meat and vegetables), borek (puff pastry with fillings) and Turkish breakfast.

Primo Amore Bistro (Re-opening)

235 Diamond Bridge Ave., Hawthorne
(973) 423-5992

Owners Michael and Linda Passaro have purchased Primo Amore Bistro in Hawthorne and re-opened it with quite a few changes, including a new chef, new menu and some of the old decor. The pair spent a lot of time in Italy traveling and felt it was a good time to get back in the game now that their children are grown. Their new chef, formerly of Il Piccolo in Ridgewood, developed the menu and weekly chef specials.

The menu is “modern clean Italian” with more than just updated dishes – like a “best in class” fried calamari – but improved vendors in particular for seafood and meat. They also specialize in fresh pasta and seafood combinations and the house special appetizer “Pallinas” risotto balls.

The 4000 square foot restaurant has 150 seats and is open six days (Tuesday through Sunday) for lunch and dinner.

Simply Juiced

302 Main St., Fort Lee

simplyjuiced.org

Simply Juiced, an eatery founded by lifelong vegans that serves “wholesome and nutritious foods that are ethically sourced, has opened their second location in Fort Lee (the other is in Hoboken).

They offer a full menu of organic and locally farmed juices and food – like pressed green juices, fruit juices, smoothies, raw foods, salads, breakfast, sandwiches, desserts and dry goods. Many options are raw, vegan and gluten free.

The shop is currently open seven days a week.

Seak

725 River Road, Unit 30, Edgewater
(201) 402-3400

seaknj.com

Seak (SouthEast Asian Kitchen), a new restaurant serving cuisine inspired from Thailand and Vietnam, has come to Edgewater Marketplace (next to Sushi Cruise). This is ownership’s second restaurant in New Jersey, the first is Lemongrass located in Morris Plains.

With over 15 years of experience working both front and back of house operations in Canada and Jersey, the recipes being served have been passed down from owner James Wang’s family – while sourcing many of his ingredients locally.

Green and environmentally sustainable food sources are an integral part of the philosophy at Phorage. All menu items are made in house. There’s a regular menu along with weekly specials. Their signature dish is a traditional Vietnamese Pho (beef noodle soup) crafted from prime Angus beef. The entire cooking process takes a total of 7 hours to complete. The menus also include many gluten-free and vegan options.

“Drawing inspiration from the floating markets of Southeast Asian, we aim to bring that same experience to Edgewater, N.J. Our modern however rustic design mixes the old world with the new. Serving garden-fresh inspired cuisine from Thailand and Vietnam, we adhere to a philosophy where we utilize only authentic and the best ingredients. Our main purpose is to provide our guest with a memorable dining experience,” says Wang.

They are serving lunch and dinner, including outdoor seating along the Hudson River.

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