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The vast majority of kosher restaurants are inside the borders of a densely populated Jewish area. Then there are a few that are in some places where many kosher keeping people work. But today\u2019s column focuses on a rare restaurant that isn\u2019t in either of those places.<\/p>\n
Becca is situated in Cliffside Park, New Jersey. If you\u2019re unfamiliar, you aren\u2019t alone. But as the name may indicate to you, the location overlooks the Manhattan skyline.<\/p>\n
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So that explains why Becca is in Cliffside Park; let\u2019s explain why you should be in Becca.<\/p>\n
A lot of thought went into Becca and the management team isn\u2019t done yet. There\u2019s already a main dining room and a private room that can be used for events. But an enclosed patio that overlooks the city is currently in the works and will be a big feature in the future.<\/p>\n
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Table shared Mediterranean platter<\/p>\n
The full bar, chic look, fun vibe and interesting menus have already made Becca a destination since it opened last year. Add the views of the city and they\u2019ll be overrun with guests.<\/p>\n
When I was invited to Becca, I did the only sensible thing\u2026 I ordered the Table Shared Mediterranean Platter. Is the platter large? Yes. Maybe even too large if you\u2019re only a party of two. But hear me out\u2026 a bunch of the stuff on here were things I wanted to order anyway. For instance, there\u2019s no way I\u2019d walk out of this kind of place without trying their hummus. Of all the types, the Chicken Shawarma appealed to me the most, and it just so happens to come on the platter. Also included, samples of the Green Falafel, Jerusalem Kababonim and the Short Rib Cigars. Oh, and don\u2019t forget the house Frena bread that comes with the hummus.<\/p>\n
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Spicy lamb merguez flat bread<\/p>\n
Don\u2019t get me wrong, the cigars are really good, the kebabs are juicy and delicious and the falafel is still better than both of those and goes really nicely with the green tahini that comes on the board. But if you take the grilled onion, the roasted tomato wedge and the pile of sumac onions and just throw them into the dish with the hummus (already adorned with chicken shawarma, chickpeas, green schug and extra virgin olive oil), you\u2019ll get a mixture of flavors that is just magic to dip that frena in. It may seem like a lot to have hummus with a mixture of seven toppings, but that frena is huge. It\u2019s kind of like a pita, but bigger and flavored with rosemary oil and sea salt. So, get that magic mixture together and get to dipping.<\/p>\n
If there\u2019s another appetizer worth sharing, it\u2019s the Spicy Lamb Merguez Flat Bread. Becca is outfitted with a state of the art electric taboon oven. That means that they can pump out flat breads with the best of them. You probably can\u2019t go wrong with one of the other versions, but the most popular item on the whole menu is this one for a reason. Basically, there\u2019s a full layer of lamb sausage laid down on the crust. Top that with carmelized onions, roasted red peppers, sumac onions, tahini and amba? That\u2019s something that you\u2019ll remember eating for a while. The tahini brings a creamy element to counter the spice, the amba provides a great kick at the end of each bite, but the merguez remains the true star of the show. The fattiness of the lamb really works with the peppers and onions and the richness of the flavors makes this a can\u2019t miss item.<\/p>\n
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That being said, my favorite thing on the entire menu is the Risotto Pulled Duck Confit. I might not quite understand why this is an app when I would totally be willing to eat it as my main, but that really doesn\u2019t matter that much. In a traditional dairy risotto, the goal is creaminess. Obviously, this is a fleish restaurant so you can either try to go creamy using whatever imitation dairy you\u2019d like, or go in a different direction. This version does the latter. It\u2019s probably the best example I\u2019ve tasted of the risotto going in a distinctively meaty direction instead of a creamy\/dairy direction. There\u2019s peas, carrots, onions, scallions, parsley and chili crunch mixed in there too. But the duck jus, duck confit and little pieces of fried duck skin really bring the rich duck flavor to the forefront of this risotto. If you like duck as much as I do, you\u2019ll love this risotto.<\/p>\n
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Chicken under the brick<\/p>\n
Moving on from something I might eat as a main if given the choice to things that are actually listed on the menu as mains, an underrated choice is the Chicken Under the Brick. I know that Becca is a steakhouse (and believe me, we will get to the steak), but not everybody is always in the mood for steak. If you\u2019re curious, that title is literal. This is half a chicken, \u201cairlined\u201d (that\u2019s deboned other than the drumette), spatchcocked and then literally flattened by a brick. The brick heats up in the oven and causes the skin to crisp really nicely while also yielding some savory jus that they use on the mudjadara (lentils and rice) that it is served with. This is kinda like the best rotisserie chicken you\u2019ve ever had with a slight middle eastern flair. The rice and lentils absorb just enough of the jus to really become one with the chicken on the plate and the inside of the chicken is juicy, whether it\u2019s white or dark you\u2019ve got on your fork.<\/p>\n
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16-oz. dry aged ribeye with hand cut fries.<\/p>\n
Lastly, I had a tasty 16oz Dry Aged Ribeye. There\u2019s just nothing like a good dry aged steak and Becca has that if you want it. Ribeye is classic and you can taste the dry age process and the time it takes to make the meat get that extra flavor. It comes with your choice of a salad or fries and I\u2019d encourage you to order the fries because just like pretty much everything at Becca, the fries are made in-house and are perfect skin-on steak fries to go with that steak you\u2019re eating. Steak and fries are a great pairing for a reason and Becca will make sure that you know what that reason is.<\/p>\n
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Becca\u2019s frena<\/p>\n
I\u2019d be remiss if I didn\u2019t mention the dessert that everyone is talking about. The Pesek Zman Tribute is a one of a kind experience. It\u2019s a gourmet tribute to the most popular candy bar in Israel. It\u2019s essentially a house-made candy bar. A mixture of chocolate, crunch, hazelnut mousse, praline and magic; you can eat this with a knife and fork in a nice restaurant like you\u2019re a character right out of Seinfeld.<\/p>\n
So, whether it\u2019s the vibes, the location or the food itself, Becca is a destination for any number of occasions. Maybe it\u2019s a special night like an anniversary. Maybe it\u2019s a simcha like sheva brachot. Or maybe it\u2019s a Tuesday.<\/p>\n
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Pezek Zman tribute.<\/p>\n
For all of those \u2013 and whenever else \u2013 make your way to Becca.<\/p>\n
Becca<\/p>\n
Meat \u2013 Mediterranean Steakhouse \u2013 Waiter Service<\/p>\n
Sunday: 4:00pm \u2013 10:00pm<\/p>\n
Monday \u2013 Thursday: 5:00pm \u2013 10:00pm<\/p>\n
(973)-221-5553<\/p>\n
BeccaNJ.com<\/p>\n
700-B Palisadium Drive<\/p>\n
Cliffside Park, NJ 07010<\/p>\n
RCBC (Rabbinical Council of Bergen County)<\/p>\n