EATERY 07030
Blue Eyes
Aug 24, 2018 | 195 views | 0 0 comments | 14 14 recommendations | email to a friend | print
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Photos by Terri Saulino Bish

If you live just about anywhere in Hudson County, it’s crazy not to take advantage of the river that bears its name, and nothing beats dining on the water.

Skyline Views

Blue Eyes offers unobstructed views of the New York City skyline. It sits right on the walkway, hard by the soccer field and across from the Little League field.

We visited on a beautiful sunny evening in late spring when kids were racing around and folks were jogging, walking, skating, biking, sunbathing, dog-walking—and one guy doing pushups on the steps. Whether you’re into skylines and riverscapes or people-watching, Blue Eyes doesn’t disappoint.

Feeling Blue

The light, airy dining room—surprise!—features a lot of blue, blue linens and of course Ol’ Blues Eyes himself keeping an eye on things.

The entrance is on the west side of the building, just off Sinatra Drive. The first thing you see upon entering is a small raw bar with shellfish and whole seafood nestled in a bed of ice, topped with lemon.

We sat under the big windows on the enclosed terrace. Fresh bread and olive oil with garlic appeared immediately, and before we could say “My Way,” Tony, the manager, delivered three appetizers to our table:

Timballo is an Italian baked dish, which usually includes pasta, cheese, and meat, fish, or fruit. Timballo Di Zucchine alla Parmigiana features parmesan, tomato sauce, and

tenderly–cooked zucchini that had a real eggplant feel to it. Delicious start to a meal.

What’ll it Be?

This appeared with a Burrata Pugliese, which consists of creamy Apulian mozzarella with arugula and toasted bread. “Creamy” is the operative word. It had the consistency of sour cream, rich and wonderful with the mozz and crisply toasted baguette.

Last was the Rugola salad, with baby arugula, pears, toasted walnuts, and truffle pecorino cheese—the

perfect combo of sweet and savory.

Next up entrees. First was an exquisitely cooked pan-seared organic salmon filet with mustard sauce, nice and crispy on the outside and delicate on the inside. It was accompanied by cherry tomatoes and spinach. It was a healthy portion, half of which found its way into my doggie bag.

This was followed by Linguine Alle Vongole Veraci, a pasta dish with Manila clams, roasted garlic, white wine sauce, and parsley. Terri

pronounced it superb.

Slice of Life

Wood-fired pizza is a signature item at Blue Eyes. Tony suggested Pizza Stracciatella, a large pie with mozzarella, arugula salad, cherry tomatoes, prosciutto, and stracciatella cheese. We hardly had room for it, but it made for a beautiful picture and a delicious meal for another guest or staff member.

The restaurant has a wide selection of appetizers, salads and entrees, as well as a kids’ menu and a good beer and wine list, not to mention special drinks, such as the Blue Eyes made with mango nectar and Prosecco. End your meal with a robust espresso drink.

Planning a party? There’s catering on and off premises with prix fix and buffet menus.

By the time you read this, it will be warm enough to dine outside and enjoy the gelato stand. Look for me. I’ll probably be there—Kate Rounds

525 Sinatra Dr.
(201) 683-6861

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