Update 6/2013: Bistro 55, after changing hands a few years ago, will be closing at the end of June, 2013.

Where were you yesterday?  (That was rhetorical; I really don't care).  I bet you weren't eating one of the best pork chops, if not the best pork chop, in the state of New Jersey, were you.  No, you weren't, because I didn't see you at Bistro 55 ("Bistro 55 Seasonal Kitchen & Bar", more formally), that new place in Rochelle Park that opened in the old South City Grill space (by the same restaurant group).

Much has been said, mostly by me, about Beestrow Bistro 55's menu.  All fine and fun, but let's get down to brass tax tacks:  how does the restaurant perform.

I could hardly weight wait to find out four for myself, so I stopped in early in the weak week to give them a test run. It wasn't long into that meal that I new knew I'd be returning four for moor more.

Before boring everyone with descriptions of food, lettuce let's talk about what this restaurant is doing write right, and theirs there's alot a lot of that:

EDIT [09/29/2009]:  Jalapeno's will be re-opening in its old space.  Look for it some time in October 2009.

I'll bet it's easier for you to read sideways than it is for me to futz around and try to figure out how to turn this image.

Update 6/2013: Bistro 55, after changing hands a few years ago, will be closing at the end of June, 2013.

[Edit:  for discussion on the actual restaurant, and the great food that is serves, go here (click)]

The South City Group hasn't yet provided the world with a website or menu (UPDATE:  now they have) for their latest project, Bistro 55.  It's a good thing there are people out there with cameras (or scanners?).  Here it is (courtesy of bergennation.com  -- and I should note that I don't know if this is the version currently at the restaurant) [EDIT:  This isn't the entire menu, which also includes 2 pizzas and apps, and the typos no longer exist]:

At that point, I should note, I was head-over-heals for Neapolitan style pizza (still am), and the standard Jersey slice was interesting me less and less.  I very likely ate that slice just knowing it wasn't going to be special, and that no doubt colored my assessment.

But it's a new day, and Jimmyeats, t:e field researcher, told me that the place rocks, so I gave it another chance.  This time, I got a whole pie to bring home.  This time, with a new perspective.

Fancy corn.  Pretty husk.

So you're at the store, looking at the big ol' pile of corns on the cob.  How do you make sure the corn is good?  Are you one of those mother shuckers who rifles through 25 stalks, pulling the husk off each and thereby rendering them tomorrow's landfill?  I sure hope not.  Not my reader(s).