The most talked-about restaurant in Jersey City reopens tonight and Battello fans are in for a surprise. Executive chef Ryan DePersio has revamped Battello Jersey City’s menu with new entrees, a new cocktail list, and a new dessert menu. Battello invited Jersey City Upfront for a tasting and below is our take on the new menu.
Grilled Octopus
Unlike Battello’s former Grilled Octopus ($17) appetizer, the new dish includes crispy potatoes, nduja vinaigrette, charred pineapple chunks, and bits of tarragon. The nduja gives the octopus a nice spiciness (nothing over the top), which is balanced by the sweetness of the charred pineapple. The octopus itself is meaty and tender, while the accompanying potatoes have a crispy exterior and soft inside.
Big Eye Tuna Crudo
One of the night’s most striking dishes, the Big Eye Tuna Crudo ($16) is served with broccoli slaw, grapefruit gel, red olive powder, and basil caviar. The grapefruit gel lends the dish a soft citrus flavor, but it’s the bigeye tuna that steals the show with its fresh and clean tuna flavor.
Squid Ink Torchio
Don’t let its dark colors fool you. This is one of the best pasta dishes we’ve had in awhile. All pastas at Battello are house-made and the Squid Ink Torchio ($18) is no exception. The torchio’s hollow inside allows it to sop up the dish’s spicy pomodoro. It comes with chunks of slowly simmered octopus and king crab meat.
Dry Aged Sirloin & Short Rib
The Dry Aged Sirloin & Short Rib ($40) is so tender that the thick cuts of meat rip apart with your fork. The meat is juicy and much more filling than the photo above. It’s served with a roasted cippollini, potato torta (which tasted more polenta-like), and plum mostarda.
Ricotta Zeppoles
Pastry chef John Chomenko’s dessert menu is rich and decadent in all the right ways. The Ricotta Zeppoles ($12) were our favorite dessert and a must-try for any visit to Battello. The hot zeppoles are filled with a rich ricotta cheese and served with three dipping sauces — blood orange, Nutella cream, and burnt bourbon caramel (the latter being our favorite).
Molten Chocolate Souffle
A must for chocoholics, the Molten Chocolate Souffle ($12) is filled with warm chocolate fudge. It’s served with gelato and raspberries.
Cocktails ($14)
Battello’s new cocktail menu is created by Ray Keane, former Battello beverage manager who currently works at The Kitchen Step. The cocktails we tried were genius with a wonderful mix of flavors and simple ingredients. The Royal Navy (pictured) — which uses Jersey City’s Corgi Earl Grey gin — was our favorite of the night. We also liked The Mumford — which uses Jersey City’s Misunderstood whiskey.
The Royal Navy (pictured): Corgi Earl Grey gin, chamomile, lemon, cucumber bitters
Shipwrecked (pictured below): Hendrick’s gin, strawberry, basil, and lime
The Mumford: Misunderstood whiskey, lime, cardamom
