Monaco, the respectful son, also credits his father, Sam Monaco, a Hudson County Hall of Fame football coach, with teaching him the art of understanding other peoples’ success and learning from your competitors whether it be scouting other teams or scouting other restaurants and their recipes. Monaco says his cooking brings honor to Sonny D who taught him the recipe for life. ![]() Sonny D was the master who influenced many restaurants in Bergen County. However, it all came back to the fundamentals of Sonny De Crescenzi who opened Archer’s, and Sonny D’s in Secaucus. Serafino Mansueto, who came from the legendary restaurant, Archer’s which was in Fort Lee, was another chef who influenced Monaco’s cooking. “Trent made the best clams oreganata”, says Monaco. ![]() Trent Peluso flew Monaco at age 19 to Italy on a culinary expedition that set the stage of becoming a chef. Monaco started his career at Peluso’s which was in Cliffside Park and credits Chef Dennis Raggi as his first culinary teacher. He admits he is an avid researcher of the innovations made by chefs in the 1980’s, from Danny Meyers famous Union Square Cafe to famed Northern Italian chef Pino Longo who opened La Madri’s in NYC. His underlying principles include “play by the book” and make your table welcoming to everyone.Ī Southern Italian chef, Monaco’s repertoire includes Neapolitan dishes as creamy, warm polenta with hot and sweet sausage, braised lamb, beef, pork and veal and he is also versed in Northern Italian Tuscan cuisine, as demonstrated by his use of braised short ribs topped with shaved parmesan cheese and truffle oil and an array of risotto dishes. Monaco looks back fondly on his career and credits the culinary greats and mentors he has met along the way, with teaching him more about life’s journey than food. Martini recipes progress with the times, staying true to refreshing flavors like cucumber while heading in a modern direction with a Strawberry and Basil Martini, made with Tito’s Handmade vodka, fresh strawberries, fresh basil, and lemon and lime infused sour mix. Italian Classics shine with specialty cocktail selections such as the Negroni Affogato, with Tanqueray gin, antica formula sweet vermouth, Campari and topped with an orange peel. Combining the finest ingredients, with the unspoiled flavors of the farm, the land and the sea, Monaco brings the rich Italian heritage experience to all who “come to his table.” ![]() Popular dishes, such as Clams Oreganata and pasta masterpieces like his Jumbo Lump Crabmeat with Capellini, exemplify his respect for fine, traditional Italian dining, honoring many regions of Italy. Monaco, a local legend in the North Jersey dining scene whose first major accomplishment was purchasing the liquor license from Palisades Amusement Park after they closed and opening Michael’s Bar and Lounge in Cliffside Park, brings his trademark style of dining, remembered, and shared by many of his patrons. All the artisanal breads, muffins, pastries, and cakes are baked in-house. For those who wish to cater the same delicious foods for their off-premises affairs, they also have Picco Kitchen located in the lobby which also makes sandwiches, soups, salads, and their craft pizza. “Picco is perfect for hosting small weddings, showers, mitzvahs, or any event in between”, says Catering Manager and Hackensack native, Joan Cerbo. ![]() The grand dining room can accommodate parties up to 200. The three terraces with awnings are available most of the year, with radiant heat for comfortable outdoor dining. The new patio, with billowing tents is perfect framing for a grand themed party, while also providing cozier spaces for smaller parties or couples. Before dinner, the well-stocked bar offers a quiet moment to unwind before dining. The main dining room is subtle, yet elegant with rich wood floors, high ceilings and Old-World European inspired carpentry.
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