The Marketplace Shopping Center
725 River Road, Edgewater NJ
Web Site: http://www.surestaurant.com/
The Record/Northjersey.com recently reviewed Su, a new Vegetarian restaurant in Edgewater, and gave it extremely favorable reviews (excellent). Rachel and I visited it several weeks ago, and enjoyed our experience greatly, so I thought I would share some of the photos of the restaurant’s food.
Su storefront in Edgewater. Su is also in the same shopping plaza off River Road as Sushi Cruise, a new “Kaiten-style” sushi place.
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The decor is of the ultra-modern, super minimalist type. Definitely of the kind of thing you’d see at some really trendy restaurant in Manhattan, not typically Jersey. Both Ming II and Mandoo Bar’s decor come to mind when I saw this place. Definitely Momofuku-esque.
I was half expecting a whole crowd of folks wearing all black to come walking in. That, or a group of Vulcans.
This is the Erynygii King Oyster Mushroom “Fries” appetizer. I liked this one a lot, but I thought it needed an interesting dipping sauce rather than just the salt, pepper and chopped up bell pepper.
This Soy Chunk Malaysian Curry was a big hit. The spicy coconut curry was similar to that of a Thai Mussamun, served with flaky roti bread. Didn’t miss the meat one bit with this dish.
This is a Grilled Oyster Mushroom and White Asparagus entree. Visually appealing, we liked it, even with the simple preparation.
This is a Soy-based Kung Pao Chicken with Broccolini, which uses Cashews in place of the typical peanut preparation. It was prepared cleanly, and uses quality ingredients, but I was a bit disappointed in this dish because it had no heat at all. The owner, Calvin Soh, explained to us that most people seeking Chinese-Am type dishes on the menu aren’t looking for stuff that is heavily spiced, and that he will prepare any dish to whatever level of spiciness you like. Next time, I’m going to ask him to throw a bunch of chiles in there and really crank it up. Kung Pao with no heat? C’mon.
On the other hand, we really liked this Vegetarian take on Chicken Soong a lot. This uses both pine nuts and zucchini with a Mushroom Oyster/Hoisin condiment rather than just the typical Hoisin sauce, which gives it a nice salty and sweet balance.
Vegetarian Chicken Soong closeup.
Brown Rice is served in these banana leaf cones.
If you pull the banana leaf off, you get a nice little tower of rice.
Calvin suggested we try the Eggplant Parmigiana. Rachel and I were split on this dish — I enjoyed the thin layered slices of breaded eggplant and the sweetish tomato sauce, whereas Rachel thought it was too bready and prefers her eggplant thicker. I’ve certainly had better eggplant parm elsewhere, which is not surprising that North Jersey is red sauce Italian-American ground zero.
We both loved the Profiteroles dessert, stuffed with peanut butter and white chocolate, and served with vanilla ice cream and natural berry sauce. This went great with Su’s tea selection.