Oliver-A Bistro - Bordentown, NJ

It's been a few weeks since we have visited Oliver-A Bistro in Bordentown, so we took a ride over on this rainy Saturday to have lunch.  We arrived around 1PM, and the restaurant had about 5 tables seated, and I am guessing that the rain drove a lot of the customers away today.

We sat at table 17, and Kevin greeted us with menus, and took our beverage order.  Bruce came over minutes later, and we placed our lunch order with him.

Zelda ordered the quiche today, and Chef Matt's quiche specials are always delicious.  Today was an asparagus quiche, with sundried tomatoes and melted cheddar cheese.  The crust was light and flakey, and the quiche was soft and delicious.  The texture was perfect, and for something that is usually pre-made and warmed up, you would have guessed that this was made to order.  It didn't have that hard, congealed texture whatsoever, and was just airy and absolutely delicious, and I am not even a big quiche fan.  Even so, I truly enjoyed it, and Zelda did as well.  the salad that it was served with was made from fresh local vegetables, and delish!  Kudos as always to Chef Matt.

I went with my usual, the Jack Mac Burger, and as always it was good.  This is a delicious burger, served with Boursin cheese and applewood smoked bacon, served on a great, crusty, yet soft bun.  The buns that Chef Matt is using now are as good as they can get.  The texture is crunchy on the outside, yet the inside is so soft.  The burger itself was cooked perfectly to the temperature of medium, and was nice and juicy.  The flavors from the cheese and the bacon make this such a gorgeous combo, and as usual, it was highly enjoyable.

All in all, what is there to say other than it was a very enjoyable lunch at Oliver-A Bistro.  The service was stupendous as usual, and the value was great.  Great job to Chef Matt and Bruce, and the rest of the Oliver-A Bistro team!  Now we just need to get back in for dinner soon!  Cheers!  -F. Scott

Oliver - A Bistro Bordentown, NJ

It's Friday night, so what a great excuse to take a ride to Bordentown City, NJ to meet up with our good friends John and Liz for dinner. They are always a joy to get together with, and John is such a funny guy, but after all, that is his job! John is a "funny man," impersonator, actor, movie star, writer, celebrity performer, etc. Call him whatever you want to call him, and be sure to check out his work at http://www.johnnyd.net/ So tonight, what better restaurant to fit the bill than Oliver-A Bistro. You've heard us rant and rave about Oliver, and it is one of our favorite restaurants to frequent in "The Little City With A Lot of Charm." It is a husband/wife owned and run establishment, and we truly love Matt and Danielle. They are great kids, who have a great vision! Danielle is the smiling face running the front of house, while Matt is the executive chef making sure that all of his creations come out of the kitchen to his liking. They are great kids with a great dream, and their success has been outstanding! We walked in around 7PM and were greeted by owner Danielle, who had our 4 top ready and waiting or us. The first thing I notice on the table was the new stems they got! This is a nice new addition to the restaurant, and very welcomed! Ask, and you shall receive, but these are great all purpose restaurant stems, and it is nice to see restaurants upgrading their stemware! Shortly after being seated we were greeted by multiple members of their team, from Kevin the bus boy, to Bruce and James their servers. You really couldn't ask for a better team, and they have all become great friends over the years. It is truly a joy to come in and have the chance to see all of them and to chat. Out came the vino tonight, and we started off with a (Non-Vintage) N.V. Dr. Konstantin Frank Riesling Célèbre. Danielle brought over some Champagne glasses as James opened the bottle for us. This is a riesling based sparkling wine that we were turned on to from one of our friends Mark, and is always a treat. At $20 a bottle, it is a nice QPR, and a fun sipper. Feel free to read the notes below on this sparkling wine! In the meantime, I opened up the 2006 Stefania Cabernet Sauvignon Santa Cruz Mountains to give it a couple of hours to breathe before dinner. Moments later, John and Liz arrived, and we toasted and cheered, and then took our time looking over the menu. Bruce came over and read us the specials, ranging from 3 different soups, to 5 different entrees, in addition to their regular menu, and their $35 pre-fixe menu. . Tonight, John and Liz and I opted for the pre-fixe tasting menu, while Zelda opted for an appetizer and an entree. I started off with a caeser salad, and John and Liz opted for salads as well. As usual, these came out and were the perfect size for the tasting menu. As always, the flavors were perfect, and the salads were nice and crisp, using great fresh ingredients. . At this point, we opened up a 2008 Frank Family Vineyards Chardonnay Reserve that John and Liz had brought back from their recent trip to Napa. While this wine is a bit young, and needs time for the oak to integrate, this is going to be a going to be incredible in another year or so. Absolutely awesome elements, but again, it needs time for the oak to integrate, and some of that buttery popcorn to settle down as well. But don't get me wrong, this is not the "buttery oak stick" that so many do not like about California chardonnay. . For the appetizer round, Zelda and John opted for the Truffle Mushroom Bruchetta with an extended Boursin crouton, baby arugula, and a balsamic reduction. This has always been one of Zelda's favorite appetizers, and the flavors work together so well. The crouton has a great crunch on the outside, while the center is nice and soft, and really soaks up the flavors of the mushroom and the balsamic. This is then topped with some shaved cheese heaven, that really meshes with the other ingredients. This has been a winner since it was introduced, and continues to be an Oliver staple! Both Zelda and John seemed to be in mushroom heaven. . Liz and I both opted for the Peppercorn Seared Ahi Tuna with white truffle risotto, brown butter, cherry tomato & a balsamic gastrique. This is such a gorgeous dish with really nice elements. The tuna is seared to perfection, with a really nice pepper crust. The tuna itself is such a nice sushi grade, with a nice and tender texture, and awesome flavors. The pepper adds a nice element of spice, and pairs nicely with the brown butter and balsamic gastrique. The white truffle risotto is such a nice accompaniment, topped with a gorgeous cherry tomato, and a few bean shoots of short. I could eat the risotto alone as an entree and fall in love! What a great elegant dish! . At this point, we dove into the Stefania cabernet, and as many of you have already read, their wines are always winners! For what these wines cost, you just cannot beat them, so feel free to check them out at http://www.stefaniawine.com/ . Johnny D's entree tonight was the Seared Salmon with garlic confit, new potatoes, overnight tomato, baby green bean & kalamata ragout in a Saffron Broth. This looked like a nice portion for the tasting menu, and looked really nice. Unfortunately, I don't think I even asked what he thought of it at this point, but if I remember correctly, his bowl went back to the kitchen empty, so I am assuming that it could not have been that bad! Regardless, the presentation looked nice, and you really cannot go wrong with Chef Matt's salmon. . Tonight, Zelda opted for the Wasabi Dusted Shrimp with jicama & Chinese cabbage slaw, brown rice, and a citrus soy nage. I consider this to be one of Oliver's winter staples, and yet again, Chef Matt did his research creating this dish to make the flavors work in harmony together. From the tasty brown rice to the crunch of the slaw, the sweetness and spiciness really meld well together making this a treat. The giant shrimp are always cooked to perfection, and Zelda had more than enough to give everyone at the table a nice taste. I really like the flavors of the wasabi here, which doesn't overpower the other spices, and is seasoned perfectly. This looks like such a simple dish, but the flavors are far from simplistic! What a treat! . Liz and I both opted for the rack of lamb, and as I have said before, this is some of the best lamb you will find in New Jersey. These "lollipops" come to us from New Zealand, and are served on top of a bed of goat cheese smashed potatoes, with French green beans and a port wine reduction. As always, these were cooked absolutely perfectly to the temperature of medium rare, and the chops themselves are big and thick. They are not fatty in the least, and the sear on them is really nice, with a nice char on the outside, and a hot pink tender inside. The goat cheese smashed have a really nice texture, and the goat cheese has it's opportunity to shine here. The tang from the goat cheese is stellar, and the port wine reduction compliments both the lamb and the potatoes with some good pizazz. The Stefania cabernet was the absolute perfect pairing for this dish. By this point, we were all stuffed, but how could we possibly pass up dessert when we were having a great night, with great friends, and great conversation. Bus boy Kevin came over to take after dinner drink orders, and to tell us about the dessert specials. You want to talk about a nice young ma with great manners, this is him. This is the boy that every parent would love for their daughter to bring him. He is just a nice young man, and is very well mannered, and he knows the menu to a "t." John and Liz opted for some coffee and tea, while Zelda and I finished the last of our cabernet. . We opted to have the creme brule tonight, while John and Liz had the flourless chocolate decadence cake, and the chocolate pecan pie. The desserts that James makes speak for themselves, and as always they are a pleasure. All in all, what is there to say other than an awesome night with good friends, an incredible meal, and some of the best service around? It was one of those nights that we just didn't want to end, yet, at some point it had to, so we said our goodbyes, and stopped by The Cool Cricket in Fieldsboro on our way home for a nightcap, and to sing a few songs at karaoke. What can I say...I'm Filipino! I'll try to clean this up more when I get some time, as it is just thrown together with details, but it's a busy day, so I will have to get back to it! Also, please excure the pictures as they are from my Blackberry and do not do Matt's creations justice. I really need to get over my fear of looking like a dork, and start bringing the XLR with us for high quality pictures! Cheers! -F. Scott Oliver-A Bistro 218 Farnsworth Avenue Bordentown, NJ 08505 Phone: (609)298-7177 http://www.oliverabistro.com/

Oliver - A Bistro - Bordentown, NJ

At this point, it is almost pointless to post something about Oliver, as we have yet to ever have a bad experience there, but I figure it is worth giving Matt and his crew some kudos for yet another great meal and great service. Today Zelda and I popped in for lunch, and as usual the lunch crowd was hoppin' by 1PM. As usual, Bruce gave us some great service, and the bus boy, who's name I can never remember is just the nicest kid. For lunch, Zelda opted for a bowl of the "Old Faithful," which is a nice potato souped topped with cheddar cheese. She went for the bacon-less version as she usually does, and as always, the soup was good. We really need to get this recipe! For lunch, she opted for a crock of the mac and cheese, and this is always a pleaser, and great comfort food. It comes in a nice large crock, and could easily make for 2 meals. The top had a nice crust on it from the boiler, and topped with nice bread crumbs. I went out of my norm today and went for the crab cake sandwich. If there is one thing I am very picky about, it is crab cakes, but this was very nice. It was served on a nice croissant with some nice slaw, and the croissant had a really nice buttery flavor it it. he crab cake itself was almost as good as mine, and had great flavors. From the first time I had Matt's crab cakes until now, I have to say that Matt has them almost perfected. Unlike most places, he doesn't add a bunch of crazy colored vegetables as filler, and he used just the right amount of bread crumbs. Like my recipe, Matt wants you to taste the crab, and I think he is just a step away from the perfect crab cake. Unfortunately though, I can't quite pick out what will get him to 100%, but right now, he is at 99%! That said, keep up the great work Matt. After lunch we id a little shopping around Bordentown, as it such a cute little town before moving on and running some other errands. In short, yet another great meal at Oliver-A Bistro. Kudos to Matt and his crew, and to Bruce for the great service as always. Oliver is definitely worth the trip, and I highly recommend it for both lunch and dinner. Just don't forget that they are BYOB! Cheers!

Oliver - A Bistro - Bordentown, NJ

It's been a while since we have been able to make it to Oliver's for lunch, so what better day than after the 4th of July? We arrived around Noon, only to find 2 other tables in the restaurant, but by the time we left, they had quite a few more tables sat! We got a great seat in the window, and it was nice to see our friends Pat & Frank having lunch at Oliver as well. As usual, Bruce took great care of us, and it is always a pleasure. Owner Danielle came over and spent quite some time chatting with us, and that is always nice. Not only are her and Matt great restaurateur's, they are also damn nice people, and good friends. Zelda opted for her usual today, the West Coast Wrap, which is filled beautifully with grilled chicken, avocado, and a delicious sauce. This is one if Zelda's favorites, and is ordered quite often with roasted potatoes on the side. I opted for my usual as well, the Jack Mack burger. This is a great bistro styled burger opposed to the down and dirty greasy burger. It's topped with a delicious cheese spread and bacon, and I too opted for the roasted potatoes on the side. I love the buns that they serve this burger one. They have a nice crunch on the outside, yet are so soft in the middle. It was cooked medium and perfect, and was such a tasty meal! What can we say? Another great meal at Oliver's, and that's why we keep coming back! I'm sure a lot of you are sick of reading about this place, but we just cannot get enough! Kudos guys!

Oliver - A Bistro Bordentown, NJ

A great night to take a trip into Bordentown City. Upon arriving at Oliver - A Bistro, Danielle greeted us to a packed house, so we headed down to the outside bar on the deck of Marcello's for a few glasses of sangria. As usual, the sangria was very tasty, and we enjoyed a glass for about a 1/2 hour before calling over to Oliver's to see if Danielle had a table for us. She did indeed!

The restaurant was still packed which is great to see! We love the fact that Matt and Danielle took Bordentown's best lunch spot and also turned it into the best dinner spot in town as well. As usual, Bruce was the man and server for us tonight, and it is always a joy!

We skipped out on appetizers tonight and went straight for the entrees. Zelda selected the Crispy Chicken once again, served over sweet pea risotto. This dish is an absolute winner, and the sauce that Matt created for the chicken is fabulous. The skin on the chicken has a nice crispiness to it, yet it is not charred or burned. It was cooked perfectly, and I think that Zelda said it best when she said that you could literally drink the sauce. I cannot explain it, and I would kill to be able to know how to make this sauce. It really compliments the chicken well, and it also pairs nicely with the risotto.

I took a different route tonight, and did something against my better judgement by ordering the crab cakes. As some know, I am very particular when it comes to crab cakes, the spices used, as well as the type of crab meat used. Most places use backfin, which is good, but they tend to put too much filler in. Thankfully, I was very happy with my decision, and the crab cakes were delicious! Were they as good as mine? No! Sorry Matt! But he does use some nice backfin, with clumps of lump meat as well. He used very little filler, so it gives you the choice to enjoy the crab. I also like the fact that he doesn't use red pepper, or pimento, or some other type of filler that really masks the taste of the crab. All in all, these were very good, and I would order them again sometime.

What can we say? Another great meal in a great town. Our dinnr paired very well with a bottl of Stefania's latest release, Haut Tubee.