Tim Schafers Cuisine
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Tim Schafers Cuisine
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A New Jersey restaurant review of a two and a half star restaurant serving New American fare. This is a New Jersey dining experience frequented by discerning diners.
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| The New Jersey restaurant reviews and ratings have been established on the basis of personal visits by the restaurant editor of New Jersey Leisure Guide and/or other reliable sources who have made a visit to the restaurant and/or feed back from our viewers. | |||||||||||||||
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Restaurant Review |
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No longer operated by Tim Schafer who sold the restaurant and relocated to North Carolina. The current eatery, however, continues on with excellent results under the staff that worked with Schafer for years, former sous chef and current chef de cuisine Fredy Umanzor and general manager Nestor Bedoya. The store front restaurant interior has been remodeled recently and is elegantly done up in bright golden-toned walls adorned with candle holders and paintings. The two dining areas, a cozy, small cove in the front room, and the larger main dining room accommodates over 70 diners. There is a very pleasant ambiance with soft, romantic background music playing oldie selections. The food at Tim Schafers is artfully presented with many wild game dishes and meats and prepared with tasty flavors and fresh ingredients. The recommended appetizers are; Flash Fried Calamari their house specialty; South Western Style Duck Quesadilla with tomato, scallions, roasted corn, and sweet peppers layered between tortillas and topped with smoked cheese enhanced by Guiness Stout BBQ sauce; The recommended entrees are; Creole Jambalaya with Jumbo Shrimp and Sea Scallops, a New Orleans style stew with chicken, andouille, and garlic herb sausages, Tasso ham and vegetables, blended with our special Cajun spices, topped with rice pilaf ; Roasted Long Island Duckling with a honey mustard Stout Glaze enhanced with seasonal fruit sauces sided with goat cheese whipped potatoes and vegetable ensemble; or the Rustic Style Tomato & Basil Fettuccini with fresh pasta tossed with chicken, prosciutto, garlic and sun dried and vine ripened red tomatoes in a light Pinot Grigio and basil sauce. The service is attentive and professional. |
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