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Press
Over the course of many years the talents of Chris Ottobre and Jim Riley have been recognized in the press. The culinary efforts of both Chris Ottobre and Jim Riley have been highlighted on several occasions in The New York Times, The Star Ledger, and The Montclair Times. New Jersey Bride as well as New Jersey Life have featured the cuisine of Jim Riley.
Listen to some of the comments made about their many dishes.
- From Anne Semmes of The New York Times for Jim: "Recommended entrees include dry-aged sirloin steak with whole roasted garlic and shallots; seared breast of duck and confit leg with sautéed brandy and sun-dried cherries, and a seafood trio-succulent lobster, scallops and shrimp in a pesto-laced cream sauce. Black pepper fettuccine with scallops and mushrooms is a tasty sometime special."
- From Fran Schumer of The New York Times for Chris: "The seared tuna served over arugula is a good example. "'It's absolutely charred for the first thousandth of an inch, and after that it's perfect,'" says one of its admirers, whose definition of perfectly cooked tuna, and mine, is a raw, sushi-quality interior with a crisp, smoky crust. A strong and pungent marinade, made with sesame oil and soy sauce, coats the tuna as well as the arugula, frisee and other green propped beside it." And further, "The fresh halibut, offered as a special with olives, tomatoes and glistening strands of arugula, sounds wonderful and it is. One forkful and you understand why people can be fanatical about halibut. The meat has a strong and distinctive flavor, but it's delicate-like swordfish, but more ethereal. This rendition is perfectly cooked."
- From Cody Kendall of the Star Ledger for Jim: "The menu is light and summery, with the likes of tangy scallops marinated in lime and dill; chilled pasta, berries and melon in an orange vinaigrette, and a minted couscous heaped on endive leaves… We also had a salmon stuffed with a firm scallop mousse, a fine dish that reveled in its lobster sauce, which provided the right degree of moistness."
- Zagat's Suburban New York City Guide listed 40 Main Street under Chris Ottobre's executive supervision among the top ten restaurants in New Jersey
- The Star Ledger and the Bergen Record gave the Cavalier Café with Jim Riley as the Executive Chef, three stars
- The Montclair Times said of Jim Riley's Richards's Café Americain, "a gem of a restaurant.. and the food just may be the best in the area"
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