It took 20 years , but the FRIENDS OF THE BONSAL WILDLIFE PRESERVE got a huge win when they learned that Clifton had awarded a $ 240,000 contract to restore the woodlands tucked away behind homes and streets .“ This is a big , arms-in-the-air victory for us ,” Friends member Jonathan Grupper says . “ We finally get to take a victory lap .” Clarke Moynihan Landscaping of Andover will plant 254 native trees and shrubs and 8,100 square feet of native upland and low meadow seed mix .
This work follows previous improvements that include moving sewer pipes far underground and removing invasive plants like phragmites and Japanese knotweed . “ The next few months will be telling ,” hesays . “ We are hoping this is more than afacelift .”
CANDLELIGHT TOUR WITH MONTCLAIR HISTORY CENTER
The present is complicated ; why not spend an hour-and-a-half taking a candlelit walk back in time at the CRANE HOUSE & HISTORIC YWCA , led by Montclair History Center executive director Jane Eliasof ? The event begins with period libations in the historic hearth kitchen and continues with a
916 & 7-8:30 P . M .
tour of the house and grounds made festive with period holiday decorations designed by the Garden Club of Montclair . You ’ ll learn about the history of holidays past from the 1700s to the 20th century .( MHC issues this spoiler alert : “ May not be appropriate for young children !”) • 110 Orange Road ,( 973 ) 744-1796 , montclairhistory . org
— CINDYSCHWEICH HANDLER
FORMER PIG & PRINCE SPACE BECOMES ABEER GARDEN
Lauren Hirschberg , chef and owner of Turtle + the Wolf in Upper Montclair , is opening PINEAPPLE EXPRESS BARBECUE , a beer garden-style restaurant in the stunning old station house of Montclair ’ s Lackawanna Station .
The vast space , with a vaulted ceiling that ’ s nearly 50 feet tall and exposed brick walls , had for seven years been home to contemporary American restaurant Pig & Prince , which closed in June 2019 .
Hirschberg ’ s partner in the venture is Damon Wise , a new Montclair resident originally from Baltimore . He has worked as executive chef at Tom Colicchio ’ s Craft restaurant as well as the Monkey Bar , both in Manhattan . Hirschberg worked with Colicchio for 12 years .
Hirschberg emphasized that Pineapple Express Barbecue is not a traditional beer garden “ with 100 taps of beer ,” but that it will take on a beer garden ’ s style of ordering and look —“ picnic tables , takeout window , no frills , aroving waitstaff as well as afull bar .” On the menu : traditional barbecue eats such as Texas smoked brisket , pulled pork , sausages and smoked chicken , and , says Hirschberg , the two classically trained chefs will also “ lean in to our green market experience ,” offering some “ vegetable-heavy dishes .”
BONSAL WILDLIFE PRESERVE : ANNE-MARIE CARUSO ; PINEAPPLE EXPRESS BARBECUE : DANIELLE PARHIZKARAN ; CRANE HOUSE : COURTESY OFDIANE ISRAEL