Saddle River Café Brings ‘Fine Dining’ to Everyone

The Saddle River Inn’s Maribar, priced consistently at $45 for the past 7 years, might be Bergen County’s most undervalued, yet most remarkable dish. Championed by Chef Jamie Knott when he took over the Inn in 2013, the Maribar isn’t the only prized dish at the Inn, but it’s the one that keeps people coming back again and again.

Now, with Knott’s Saddle River Café entering its second year right around the corner from the Inn, Knott and his team, headed up by Chef de Cuisine Josh Means and General Manager Ryan Kademian, are championing the same top tier quality you’ve come to expect from the Inn, but in a casual setting with more daily fare. Think grilled cheese, but with the spin from a team that had continually ranked amongst the best fine dining restaurants in the country (both Chef Means and Kademian began at the Inn).

The Café has continued to evolve to meet the demands of the many hungry diners around it. Started as a simple cafe concept, where they opened early and served an array of coffees, teas and juices, it quickly became clear that the Café was filling a much-needed void as a casual lunch spot. The hours were adjusted, and the popular coffees, teas, smoothies and juices still remain.

Soon after the adjustment, they opened for dinner as well, serving five nights a week. Not long after, they began offering delivery service to the surrounding towns.

Now, the Café is set for its biggest evolution yet. Starting Jan. 21, the Saddle River Café will be open seven days a week for lunch and dinner, as well as (BYOB) brunch on Saturdays and Sundays.

If by some strange chance there was nothing on the menu that strikes your fancy, there are daily specials for both lunch and dinner – and they always include some sort of unique beverage special, such as the Immune Shot, perfect for keeping those weary winter germs at bay in a refreshing shot.

Then, there’s the burrata. Everyday, the Café offers a new twist on this trendy cheese. Though you’re used to seeing it with prosciutto and red pepper, Knott, Means and their team add their twist to elevate it using seasonal ingredients and the creativity they’ve become known for.

We could write more about it, but the Saddle River Café’s food does the talking.

By Brandon Goldstein

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