D’Lili Bakery is a small neighborhood bakery that stands out because of the quality, selection, service and prices. The bakery is extremely reasonable, the portion sizes are enough for a meal and the ladies that work there are very nice but you had better know some Spanish.
Their Beef and Chicken Pastilitos are delicious
You can buy a complete meal here and not go over budget. The pastilitos, which are the Dominican version of the empanada, are generously filled with either cheese or meat and make the perfect meal on the run. I love their Chicken and Beef Pastilitos and two of those are more than enough for a quick lunch.
The Beef Pastilitos
Both the Chicken and the Beef are very well spiced and I enjoy eating these on my walks around the neighborhood.
The Chicken pastilitos
Where D’ Lili Bakery really shines is there baked items. Everything I have tried there was wonderful. From their fruit filled pastries to their donuts, everything I have bought there has been fresh and delicious.
The Sugar doughnuts
The sugar doughnuts here are fried and loaded with sugar. They are soft and chewy.
These are pillowy and chewy
What I really love is their fruit filled pastries. Their Guava pastry comes in both fruit filled and fruit cheese filled and they give you a generous slice. The fruit filling has a tangy taste and makes the perfect end to the meal.
The flaky Guava pastries
D’Lili Bakery is one of those neighborhood bakeries that every block should have around. The food is very reasonable, the service is very nice and the prices in this economy are very fair.
New York City is loaded with bodegas and delis sometimes a couple on each block. Brooklyn has many of them and when I walk through neighborhoods here, I try to eat locally and support small businesses. I came across 840 United Deli when I was visiting the Brooklyn Botanic Garden and wanted a sandwich instead of pizza.
The menu at 840 United Deli
The place was busy in the late morning with people ordering breakfast sandwiches. The guy next to me was raving about a Bacon, Egg and Cheese hero that the breakfast cook made for him.
The ingredients to make those great sandwiches and wraps
The selection of sodas and snacks
I wanted lunch and was in the mood for something that would get me through the afternoon and I went for a Cheeseburger Deluxe. Great Choice!
The Cheeseburger Deluxe
The cheeseburger was perfectly cooked and caramelized. The burger was oversized and was more than enough for lunch.
The Cheeseburger
The French Fries
They gave me more than French Fries on the side. This could have fed two people comfortably.
What a great dinner before the show
On another trip to Brooklyn for an exhibit at the Brooklyn Museum, I stopped in for a sandwich and ate on the steps of the Brooklyn Museum again. It is the perfect place to people watch. This time I ordered a Cheesesteak. You have to be pretty clear with these guys on ordering a Philly Cheesesteak. While it is delicious, the guy asked me if I wanted lettuce and tomato on it with mayo. That would make anyone from Philly either pissed or cry.
The Philly Cheesesteak
The hero was loaded with meat and cheese
I felt like I was back in Philly
When I was visiting the Brooklyn Botanic Garden for “Members Movie Night”, I stopped in for another hero sandwich. I ordered the “All American Hero” with Hot Pastrami, Turkey and Swiss Cheese heated on the grill and then tucked into a chewy bun. It was really good on a cool night.
This made the perfect dinner on the cool evening in the Brooklyn Botanic Garden
The sandwich was loaded with meats and cheeses
Yum!
Don’t miss the friendly bodega cat as he travels around the store keeping watch
You know the food will be safe
480 United Deli is one of those bodega/deli’s that every neighborhood should have on its block.
I thought I knew all the farms in Bergen County, NJ and where Trey were located. I recently went to Alpine, NJ to visit an old cemetery for another blog I was writing and as I arrived at my destination, I passed the Closter Farm & Livestock Company. It was almost closing time so when I finished back at the cemetery, the gates were closed and I had to make the trip another day.
The entrance to the farm
The entrance to the farm
What I discovered was a small picturesque farm tucked in between a suburban development offering wonderful organic produce and meats. The farm even supplements what they don’t grow or produce by working with other organic farms in the area.
History of the Farm:
(From the Farm’s website)
Jon Friedland and his family spent many weekend afternoons driving from their home in Manhattan to the movie theater in Closter. They loved Closter and the community reminded Jon of the Ohio suburb where he grew up. When the farm became available they saw the opportunity to have a direct hand in creating the food, health and environmental practices they have long believed in, and to learn and participate directly as a family in the labor and care required to operate an Organic farm. It has been a massive learning experience to get the farm up and running and we are grateful to have the opportunity to continue learning and growing with the Closter community (Closterfarm.com).
The farm stand store
The Closter Farm
The fields are not just beautiful to look at but produce an assortment of produce that is organic and sustainable. On a warm Spring or Summer day, walking next to the fence and below the shade trees, you can a glimpse of the upcoming crops that will line the farm stand a few weeks in the future.
The Philosophy:
(From the Closter Farm website)
We believe that the healthiest, best tasting, most beautiful vegetables and livestock are grown when they are a symbiotic product of whole farm health. Every action we take is focused on fostering a diverse, resilient, verdant ecosystem whose natural byproduct is intense soil fertility and natural pest resistance (Closterfarm.com).
The fields of fresh vegetables growing
Equally important to us is that our approach follows sustainable environmental best practices by sequestering carbon in our soil and minimizing or eliminating the water and air pollution associated with conventional agriculture and its reliance on synthetic chemicals (ClosterFarm.com).
The fruits and vegetables grown in the farm
The selection of fresh fruits and vegetables available for sale
Honey, cut flowers, grass-fed and grass-finished beef, pasture-raised and heritage pork, Organic mushrooms, Organic and pasture raised eggs, Corn and soy-free eggs, Organic milk, cheese, kefir, as well as heritage breed turkeys for Thanksgiving.
The selection of plants for sale
The flower selection
The farm barn
The barn and the fields that support the farm
The Farm Store:
The Closter Farm store carries a selection of freshly grown products seasonally, from other organic farm proveyors and vendors who supply similar products that meet the farm’s standards.
The entrance of the farm store with a selection of fresh flowers and organic seeds
The flower sign
The selection of farm grown products
The outside meat cooler
The outside cooler of organic beef, chicken and fresh eggs
The inside of the store carries a more of the same products, nicely packaged and reasonably priced quality products. These are the type of quality you would expect from fine dining establishments in the area, which you can prepare at home.
The selection of meat, poultry, eggs and dairy products
The selection of fruits and vegetables from the farm’s fields and partner farms
A selection of fresh vegetables and flower ms and fresh pies from Noble Pies of New York State.
A selection of farm fresh products like fresh honey and organic products
What is nice about the Closter Farm is the picturesque environment tucked in a suburban environment. You drive through entrance and are taken back to a world of Bergen County before WWII when the County was an agrarian society.
Places for children to play without cellphones
The property reminds me of the farms in the more rural parts of Southern and Western New Jersey with their corn mazes and decorated barns. Here they have small cut outs for children’s pictures and from a distance you can see the farmhouse.
The farmhouse on the property that some of the farm hands live
The farm offers families not just quality products and welcoming service, but a chance to step back for an afternoon to a time when things were much slower and afternoons were about appreciating the experience without trying to record every moment of it.
Every semester for my Business Marketing, Management and Communications classes, I create one big Team assignment for my students. In a Commuter College, it is a lot tougher for students to get to know one another between their studies and their jobs, so I create these projects to foster learning, creativity and especially Teamwork.
This semester I taught two sections of Business 101-Introduction to Business, which is the entry level course to the Business/Hotel Management School. This is a tough course to teach as you always have students of various age groups and various levels of industry experience. The Spring semester was no different. This makes the class more interesting yet more challenging to teach. I still challenge them and test them to see what type of future executives they will become.
In the past, I have created these projects under the Bergecco-Parc Consulting Inc. banner, the main consulting company, the Orion Malls banner, a Mall design company and the Buscomonzefi.com banner, my Tech Division. Each business does its best to be creative, forward thinking and have a thought producing presentations. I also challenge the students to top on another in their presentations and build on what they have seen others do in the past.
The Bergecco-Parc Consulting Inc. concept is an acronym for Bergen Community College Paramus campus where I work.
Professor Justin Watrel, CEO Bergecco-Parc Consulting Inc.
Our Corporate site (created my one of my former President’s:
In the Spring of 2026, I partnered with American Dining Creations, our on-campus leasee of our dining outlets with both the main cafeteria on the second floor and the coffee shop and pizzeria on the first floor.
We created a project three years ago in my Spring 2023 class entitled ‘Feasting at Bergen Community College-Breakfast , Lunch and Dinner’ when they were finding that the students did not know we had a cafeteria. The project was a huge success and gave the company insights to the identity problems the students had on on-campus dining.
The project ‘Feasting at Bergen Community College’ Spring 2023:
This semester we tackled the issue of options for early morning quick dining. The coffee shop offered two options, egg bites and breakfast sandwiches plus pastries and bagels. I thought it could offer more by opening the pizzeria three hours early and offering a selection of breakfast themed pizzas, calzones and desserts that could transition to lunch. So I partnered with Jack, the manager, again and had the students create a new menu, set up the Social Media, create a new logo for the breakfast menu and plan an Opening Party to promote the new menu. The results were very interesting.
Next I had a mandatory field trip to the pizzeria where Jack described the current business and sales of Primo Pizza, our pizzeria on the Bergen Community College campus.
Bergecco-Parc Consulting Inc. Field Trip:
Jack, the manager of American Dining Creations, on the morning of our tour
My 11:00am Team:
The Team Field trip to Primo Pizza
My Teams at the end of the tour
Our Team picture on the Field trip
I broke the class up into five teams and for the next six weeks we worked on the Team project, creating a new breakfast concept that would work for the college.
Being in Corporate does come with its difficulties. Teams disagreed, team members disappeared and balances were shifted throughout the six weeks. It is amazing how much of the true Corporate experience they really have on this project.
On April 29th, 2026, the students presented their ideas to Jack and myself. There were some very interesting ideas on how to grow the business at an earlier hour and how to transition breakfast items into the early lunch menu.
I really liked some of the creative ideas that the groups came up with pizzas topped with eggs and various meats and vegetable toppings, the variety of cheeses and sausages and their use of spices. Some came up with Korean, Spanish and Italian themed flavors both as toppings and fillings. The parties they planned for the Opening went from simple to a little to elaborate with budgets that went into the thousands (this would not work). I liked all of their logos and though their ideas for the menu were very clever.
Each Executive Team has to find our Divisional Corporate Headquarters, and plan the Division’s Corporate party. One of the items of the party is the Corporate gift which is given to each Team Member at the party.
After the Presentation was over, we had a Q& A on the ideas the students had and Jack seemed very impressed with what the students had to say. This was a great way to get feedback from the audience the company was trying to reach.
The Presentation Reception
After every Presentation, I have a reception for my students with homemade cookies and brownies that I bake for the students, chips, waters and sodas. I do this after every presentation for a job well done.
Our Team picture on Presentation day
We finish each Presentation with our Team Corporate picture. My well dressed and polished future executives ready to conquer the big city. Then the final exam and then they move on to the next class.
Another successful project and another semester complete.
Every semester for my Business Marketing, Management and Communications classes, I create one big Team assignment for my students. In a Commuter College, it is a lot tougher for students to get to know one another between their studies and their jobs, so I create these projects to foster learning, creativity and especially Teamwork.
This semester I taught two sections of Business 101-Introduction to Business, which is the entry level course to the Business/Hotel Management School. This is a tough course to teach as you always have students of various age groups and various levels of industry experience.
The Spring semester was no different. This makes the class more interesting yet more challenging to teach. I still challenge them and test them to see what type of future executives they will become.
I also taught Principles of Management, which came with its own set of challenges. It was the amount of people in the class and what projects would they be working on.
In the past, I have created these Team projects under the Bergecco-Parc Consulting Inc. banner, the main consulting company, the Orion Malls banner, a Mall design company and the Buscomonzefi.com banner, my Tech Division. All of these business concepts are simulated.
Each business does its best to be creative, forward thinking and have a thought producing presentations. I also challenge the students to top on another in their presentations and build on what they have seen others do in the past.
The Bergecco-Parc Consulting Inc. concept is an acronym for Bergen Community College Paramus campus where I work.
Professor Justin Watrel, CEO Bergecco-Parc Consulting Inc.
Our Corporate site (created my one of my former President’s:
While my morning Business 101 classes worked on their ‘Breakfast at Primo Pizza’ project and my International Marketing students worked on their “The Historic Revolutionary War Graveyards and Cemeteries of Bergen County” projects, I had my Principle of Management students create a game plan to market the Pascack Historical Society Museum in Park Ridge, NJ to a younger, more modern audience.
When choosing a project for this class, I had had two other ideas that fell through, then I had remembered working with the Pascack Historical Society Museum the prior year for my “Bergen 250” Team Project. We had proposed a Farm to Table Dinner at the Wortendyke Barn down the road with the dinner starting with a Cocktail Party here with a tour of the museum. I asked the museum again to partner with me on this project.
The Video Presentation of the “Bergen 250”in 2024:
The museum had created a wonderful exhibition for the “Bergen 250” but when I went to visit it, no one was at the museum but myself. When I asked the volunteers that day how many people had visited the museum, they told me I was the first one. That got me thinking why people were not visiting this wonderful museum with its interesting artifacts and intriguing displays.
The outside of the Pascack Historical Society Museum at 19 Ridge Avenue in Park Ridge, NJ
Then I looked at their website and their displays. I realized that the museum was not adapting to the cellphone age. There were no QR codes at any of the displays, not enough pictures of the display on their website and their scavenger hunt bingo game needed an update to engage a younger crowd.
That’s when I came up with a Marketing plan for the museum and proposed it to their Executive Board. We worked together to come up with new ways to promote the museum and its collection. This was our combined idea and we looked at how to bring more traffic to the museum.
The Proposal for “Bergen 250: Touring the Pascack Historical Society Museum”:
I presented the project to my students after the Spring Break and then the next week took my students on a mandatory field trip to the Pascack Historical Society Museum in early April. The Board members of the Museum led us on a tour of all the exhibitions, then discussed their plans for the “Bergen 250” and then discussed some of the challenges that the museum faced with attendance.
Touring the museum
The students on their part took pictures and notes about the museum and their displays. Many would make various trips back to the museum to crest the QR codes for the displays and map the museum’s backyard for the Farm to Table fundraiser and a proposed afternoon tea.
Touring the museum
Touring the museum
Touring the museum with the Board of the museum
The museum’s Board members could not have been nicer and more helpful to the students and myself. We got a lot of insights on what direction the Board wanted to go.
Our Team picture at the museum
The tour of the museum took about an hour. We then had a Division Team Dinner at Pompilio’s Pizzeria in Downtown Westwood, NJ:
I find that these Team dinners and lunches are very helpful in getting the students together to get to know each other and we share a nice meal as a Team should. We asked the Board to join us so we could continue the conversation.
Dinner with both the Board and my Team
For the next five weeks the three Teams broken into Marketing, Historical and Foodservice created their ideas and game-plans to help the museum increase traffic by trying to bring a younger and tech savvy visitor into the space.
The Pascack Historical Society YouTube Presentation:
The video of our Presentation to the Board of the Pascack Historical Society Museum on the evening of April 29th, 2026
On the evening of April 29th, the Board members of the museum joined us for the Presentation of ideas the students came up with including setting new QR codes for all the displays, a revamped Marketing plan to showcase the museum, a new historical walking tour, one aimed at adults and one to children and the ideas for the fundraising dinner, a children’s birthday party concept and a Afternoon Tea fundraiser.
After the Presentation, we had a Q & A on the ideas and after the Presentation was over, we had a reception for our guests and for the student consultants. Then we took our Corporate Team picture.
My Divisional Team the night of the Presentation
Our reception after the Presentation
It was another successful project accomplished and it looked like the Board went home with new ideas and the students learned a few things about themselves. I could not have been more proud of the students.
Every semester for my Business Marketing, Management and Communications classes, I create one big Team assignment for my students. In a Commuter College, it is a lot tougher for students to get to know one another between their studies and their jobs, so I create these projects to foster learning, creativity and especially Teamwork.
This semester I taught two sections of Business 101-Introduction to Business, which is the entry level course to the Business/Hotel Management School. This is a tough course to teach as you always have students of various age groups and various levels of industry experience. The Spring semester was no different. This makes the class more interesting yet more challenging to teach. I still challenge them and test them to see what type of future executives they will become.
In the past, I have created these projects under the Bergecco-Parc Consulting Inc. banner, the main consulting company, the Orion Malls banner, a Mall design company and the Buscomonzefi.com banner, my Tech Division. Each business does its best to be creative, forward thinking and have a thought producing presentations. I also challenge the students to top on another in their presentations and build on what they have seen others do in the past.
The Bergecco-Parc Consulting Inc. concept is an acronym for Bergen Community College Paramus Campus where I work. I came up with it one night at three in the morning when I needed an idea for a project for my students.
Professor Justin Watrel, CEO Bergecco-Parc Consulting Inc.
Our Corporate site (created my one of my former President’s:
In the Spring of 2026, I partnered with American Dining Creations, our on-campus leasee of our dining outlets with both the main cafeteria on the second floor and the coffee shop and pizzeria on the first floor.
We created a project three years ago in my Spring 2023 class entitled ‘Feasting at Bergen Community College-Breakfast , Lunch and Dinner’ when they were finding that the students did not know we had a cafeteria. The project was a huge success and gave the company insights to the identity problems the students had on on-campus dining.
The project ‘Feasting at Bergen Community College’ Spring 2023:
This semester we tackled the issue of options for early morning quick dining. The coffee shop offered two options, egg bites and breakfast sandwiches plus pastries and bagels.
I thought it could offer more by opening the pizzeria three hours early and offering a selection of breakfast themed pizzas, calzones and desserts that could transition to lunch. So I partnered with Jack, the manager, again and had the students create a new menu, set up the Social Media, create a new logo for the breakfast menu and plan an Opening Party to promote the new menu. The results were very interesting.
Next I had a mandatory field trip to the pizzeria where Jack described the current business and sales of Primo Pizza, our pizzeria on the Bergen Community College campus.
So in early March, we had an in class field trip to the pizzeria and arranged for Jack to tell us about the business. It was an eye opener on how the company’s contract works with the college and the perimeters you have to work with space and menu.
Jack, the manager of American Dining Creations, on the morning of our tour
My 8:00am class on their on-campus field trip
The field trip to Primo Pizzeria
The morning field trip to Primo Pizza
The Teams on our field trip
My 8:00am class Team Picture
My 8:00 am Team picture
I broke the class up into five teams and for the next six weeks we worked on the Team project, creating a new breakfast concept that would work for the college.
Being in Corporate does come with its difficulties. Teams disagreed, team members disappeared and balances were shifted throughout the six weeks. It is amazing how much of the true Corporate experience they really have on this project.
On April 29th, 2026, the students presented their ideas to Jack and myself. There were some very interesting ideas on how to grow the business at an earlier hour and how to transition breakfast items into the early lunch menu.
I really liked some of the creative ideas that the groups came up with pizzas topped with eggs and various meats and vegetable toppings, the variety of cheeses and sausages and their use of spices. Some came up with Korean, Spanish and Italian themed flavors both as toppings and fillings. The parties they planned for the Opening went from simple to a little to elaborate with budgets that went into the thousands (this would not work). I liked all of their logos and though their ideas for the menu were very clever.
Below is the PowerPoint and Presentation of the project ‘Breakfast at Primo Pizza‘:
Each Executive Team has to find our Divisional Corporate Headquarters, and plan the Division’s Corporate party. One of the items of the party is the Corporate gift which is given to each Team Member at the party. This is the item the morning Team chose, a Beach combo with a beach towel, water bottle and sun glasses. I thought it was very clever.
The Corporate Present proposal
After the Presentation was over, we had a Q& A on the ideas the students had and Jack seemed very impressed with what the students had to say. This was a great way to get feedback from the audience the company was trying to reach.
The Presentation Reception
After every Presentation, I have a reception for my students with homemade cookies and brownies that I bake for the students, chips, waters and sodas. I do this after every presentation for a job well done.
Our Presentation Team Picture
We finish each Presentation with our Team Corporate picture. My well dressed and polished future executives ready to conquer the big city. Then the final exam and then they move on to the next class.
Another successful project and another semester complete.
The front of John’s Caffe Pizzeria & Caterer at 574 2nd Street in Downtown Elizabeth, NJ
The inside of the restaurant
I enjoy coming to John’s Caffe Pizzeria & Caterer when I am visiting Elizabeth, NJ for various appointments. One of the office workers recommended the pizzeria for lunch and I look forward to eating there when I am in town. The food and the service are great.
The Pizza case of all the delicious pizzas
I know there are a lot of pizzerias in New Jersey and since 80% of the State has some form of Italian blood in them, there are different way s that people prepare their pies. This is the same with John’s Caffe Pizzeria & Caterers. There prepare pizza all different ways and each one of them is more delicious than the next.
The Chicken Parmesan and Cheesesteak pizzas
The location is just off Downtown Elizabeth NJ and around the corner from my doctor’s office so I stop there for lunch when I am in town. I love the pizza here. There are so many choices to select from in the pizza case.
The first time I selected a piece of the Trenton style pizza and a slice of Hot Honey Pepperoni with Ricotta Cheese on top. The woman at the counter highly recommended these and they were delicious.
The Hot Honey Pepperoni and Trenton style pizza
They have all different types of lunch specials and one of my favorites (as of 2026) is the Specialty slice special with a Coke for $7.99. That is a bargain considering you get to choose the slices you want for lunch.
My selection of pizza slices for the lunch special
On my most recent trip I tried the Trenton style pizza, which was made famous the Little Italy that was once located in Downtown Trenton. This is when the cheese is baked on the bottom and the sauce is ladled on the top.
The Trenton style with cheese on the bottom and sauce on the top
The tomato sauce is a traditional sauce of fresh tomatoes, olive oil and garlic. The taste was amazing.
The Hot Honey with Pepperoni and Fresh Ricotta Cheese
The second slice I had was the shot Honey with Pepperoni and fresh Ricotta Cheese. I love the contrast of textures and flavors on the slice. It also has a pinchiness of the taste of the spices.
Yum!
When I came a second time I came in for lunch, I eyed the Sicilian pizzas in the case and had to have a slice of plain Sicilian. This was a full meal on its own.
The Sicilian pizzas plain and with pepperoni
A slice of plain Sicilian pizza
The slice was nicely sized and it tastes wonderful
The Sicilian slice has a wonderful taste and consistency
When I visited again, I had to have another slice of the Trenton style pizza and a piece of Pizza Bianco, a white pizza slice with Mozzarella and Ricotta Cheeses topped with Pepperoni. The pizza slices were spiced well and tasted wonderful.
The pizza selection on a recent afternoon
The Pizza Bianca with Pepperoni and the Trenton Style pizza
The Pepperoni Bianco slice
On all of my visits for lunch, the food and the service have been wonderful, the staff really nice and the restaurant has a nice neighborhood vibe about it.
The food and the service are really good.
The history of the Pizzeria:
(From the John’s Caffe Pizza & Caterers website):
In April 1968, Giovanni Cerullo and family opened up an Italian Caffe shop in a small Italian section of Elizabeth, NJ called “Peterstown”.
Over 40 years Johns Caffe’ was a staple of the Peterstown community and played many roles for the local people. Italian specialties, food, and pizza were some of the items Johns Caffe had to offer over the 40 years. Johns Caffe was one of the few vendors that participated in the famous Italian street fair called St. Rocco’s.
After many years of serving his customers Giovanni Cerullo passed in February of 2009. His son Gerry and grandson Giovanni decided to honor his legacy and keep Johns Caffe going!
In April 2009 they renovated and re-opened Johns Caffe Pizza & Caterers! They created an innovative menu that included their famous Paninis and other Italian delicacies such as focaccia sandwiches, thin crust pizza, wraps, salads and dinners, just to mention a few.
The sign that welcomes you to this local breakfast and lunch establishment
I was visiting New Vernon, NJ for the annual ‘Pathways Tour’ that the Morris County Historical Board sponsor’s twice a year. While visiting the Tunis-Eckllis House around the corner, I passed the Village Green Deli, a popular local sandwich shop while driving through this small downtown area facing the Village Green. I made note of it as it was getting closer to lunch time.
After the tour, I stopped by the deli, read the wonderful TripAdvisor reviews online in the parking lot and headed inside for lunch. I really liked the vibe of this small town deli where the owners knew everyone by name and I felt like an interloper at a private party.
The inside of the Village Green Deli
The deli has that small town feel to it, with local art and sports paraphernalia in the walls. The woman who worked the register was greeting everyone by name and the guys that worked the grill seemed happy to see me.
Looking at the menu at the grill
I looked at the extensive lunch menu of popular sandwiches and some wonderful combos. You could even still get breakfast as I saw some of the guys at the counter devouring as I decided on what I wanted to order.
The deli has a wonderful selection of sandwiches, hero’s and other delicious sounding items.
There were so many things I wanted to try that day that it was hard to choose. Was it a breakfast sandwich with local sausage? The Thanksgiving ‘Gobbler’ sandwich with turkey, stuffing and cranberry relish, that sounded so good? I decided on an Italian hero sandwich with a selection of deli meats with fresh lettuce, tomato and onion. The hero was excellent!
The Italian hero with a pickle
The sandwiches here are huge! One half of a sandwich a normal person could eat for lunch and save the rest for another meal. The sandwich was loaded with salami, bologna, ham, Swiss Cheese and fresh veggies. I could barely fit it in my mouth.
The sandwich was excellent
I was able to eat about half of the sandwich before I told myself I was finished and not to push anymore. I wrapped the rest up to go and went back to study the menu before I left. I definitely want to come back and try more. The food and the service were both excellent.
After lunch was over, it was such a beautiful sunny day and I walked over to the historic Green across the street and looked over the artifacts in the park. New Vernon is a very picturesque and beautiful little town.
The New Vernon Village Green in the early Spring
It was nice to have a place to walk and digest after that wonderful meal. It is worth the trip to visit this wonderful little deli in the small town. I really enjoyed my meal and the afternoon that followed.
The New Milford Village Green
I have to come back. There are so many sandwiches to try and I want to visit the Great Swamp which is a mile away. Until the next time.
I had passed Geordane’s Neighborhood Market many times on my trips to Irvington, NY when I was visiting Sunnyside, Washington Irving’s Home right up the street or for Halloween or Christmas events in Tarrytown, NY. During the holidays the market is so nicely decorated and their diverse menu is very reasonable for both breakfast and lunch.
The front of Geordane’s Neighborhood Market during the holiday season
Their many sandwiches are reasonably priced and I can tell you from eating there are over-sized. The market has wonderful quality and looking over their hot line, everything is made inhouse.
The sandwich menu has a lot of choices
The hot food line at the deli has a lot of delicious choices
It was a cool Spring afternoon and since I was eating outside and I was starved, I decided to go with something hearty and ordered a Meatball hero (please note there is a difference in price between the sandwich and the hero). The homemade meatballs were large and meaty with a hint of garlic and parsley. The tomato sauce was spicy and rich and the perfect accompaniment to the meatballs. I really enjoyed my sandwich.
The Meatball hero with a specialty soda
The Meatball sandwich was over-sized and is enough for two hungry people to share
The sandwich was delicious
Some of the desserts are made inhouse such as these delicious Apple Cider Doughnuts that begged me to try them but for another time. Everything looked like it would satisfy any sweet tooth.
Their cases have homemade desserts that include in house made Apple Cider Doughnuts
The History of Geordane’s Neighborhood Market:
(From the store’s website)
Dani Diaz has built this landmark on a simple promise: “Quality you can taste, with a heart for the hometown.” Dani prides herself on a hands-on commitment to excellence, ensuring that Geordane’s delivers the best of a classic NY Deli with the high standards of a fine grocer.
For three decades, we have been more than just a neighborhood market; we have been the village’s gathering place and kitchen. We are the place where neighbors meet for coffee, high-schoolers get lunch, and where the community comes for quality they can count on.
hat dedication is evident on every shelf. From our fresh, organic ingredients and locally sourced meats to our famous grilled chicken, we believe in honest cooking. Whether you need a quick panini, a fresh chopped salad, or full-service catering to cover an event “from soup to nuts,” we are here to make it great.
After lunch was over, I walked around Downtown Irvington, NY, which is one of the nicest downtowns along the Hudson River. This downtown is lined with historic storefronts and buildings, unique independent businesses and an excellent view of the Hudson River. Being a rail town, there is a close proximity to New York City.
I then worked it off by walking around Downtown Irvington, NY
I had visited the store during the holiday season in 2025 after lunch at another restaurant up the road and loved their menu and wanted to try it on my next trip to the area. During the Holiday season it was beautifully decorated for Christmas and it was a very festive environment.
The inside of the store during the holiday season
The counters were full of holiday treats
The store was stocked with all sorts of foods and gifts for entertaining and for gifts to bring to people’s homes for the holidays. I loved the way things were packaged.
The front of the store decorated for Christmas
Downtown Irvington is like a storybook town at the holidays. Something out of Currier & Ives when you walk around both during the day and when the downtown is lit at night.
Downtown Irving during the holiday season
Downtown Irvington during the holidays
The decorations around the downtown were really cute
The signs for the holidays were very creative
Geordane’s Neighborhood Market is the perfect place for breakfast and lunch and the perfect place to pick up things for a picnic by the Hudson River. The food is wonderful and the prices are very fair. The service is very friendly and you know you are a local when they call you by name.
The first thing you should know about Bachi 197 is that if you blink on Hackensack Street, you will miss it. It is located in a tiny strip mall on the busy Hackensack Street in Wood-Ridge, NJ. It’s located next to Rita’s Ice Cream Store.
Bachi 197 at 197 Hackensack Street in Wood Ridge, NJ
Bachi 197 has the most unusual menu’s I have seen in a long time. It is a combination of Mexican, Japanese, Thai, Chinese and American that as the owner quoted in saying that it has something for everyone. The cooks are both Mexican and Japanese.
The diverse menu of items to choose from
The food, even with its odd combinations, does not get lost in translation. Everything I have tried on the menu is delicious, the prices are reasonable (everything in under $10.95 but a few items) and the portion sizes on most items can feed two people comfortably.
The dining room
The other side of the dining room
My first trip to Bachi 197, I tried their Beef Sliders which are rather large for sliders, you can eat these in six bites instead of the normal four. They are perfectly cooked with a sliver of sautéed onions on the top on a soft potato bun. They are seared and caramelized on the outside and juicy on the inside. Each bite has a salty richness to them.
The sliders are so good!
They were so moist and juicy
These were delicious
I also ordered a small Chicken Quesadilla that was filled with grilled Chicken breast, veggies and cheese and the tortillas are cooked golden brown on the outside and when you bite into it is crisp and gooey. It is a nice combination of chicken and cheese and the accompanying sauces add some extra tang to it.
Bachi 197’s Quesadilla’s are rather large and good to share.
This was the small Chicken Quesadilla
Yum!
My recent lunch where I combined my two favorites, the Beef Slides and the small Chicken Quesadilla
On my second trip, I came in starved and over ordered. I had one Beef Slider, an regular order of Belgian Fries and a half side order of Bachi Chicken which was served with steamed broccoli and a side of lo mien noodles.
Trust me when I say, the regular fries look like a large serving and the half portion of the Bachi Chicken is the size of a normal combination entrée portion at any Asian takeout restaurant so be careful when ordering. Their portion sizes are very generous.
The Bachi Chicken is delicious
The Belgium Fries are fresh cut potatoes that are deep fried to a perfect crisp topped with sea salt and it is almost a sin to use ketchup on them. They would taste better with a little vinegar on them and some extra salt. You can taste the potato flavor in them. They came in a large bag and trust me, a small portion can feed two people quite well.
The Bachi Chicken is good and the sweet/spicy sauce is a combination cross between between a General Tso’s and a Sweet & Sour sauce. Even though the chicken was freshly fried pieces of white meat chicken breast, I thought the breading was a little tame for the dish. It was still delicious but not quite I had imagined. It is still a wonderful dish but I thought the coating would be more of a tempura coating.
The service is friendly and welcoming and the couple that run the restaurant are eager to help you make a selection and made some good recommendations to me. I wish they had let me know how big their portions were so I would not have over-ordered.
The restaurant does not skimp on portion size
No big deal to have the leftovers for the next day.
mywalkinmanhattan 