WATERCRESS, SPINACH AND CHICKPEA SALAD
aged gouda and parmigiano
reggiano, as well as charcuterie
classics, such as paté and speck. A
range of pasta and risotto offerings
complement sea scallops, duck leg
confit and other entrees. Fiorianti
recommends in particular the home-
made ricotta gnocchi with braised
escarole, cannellini beans and garlic
confit, as well as the braised short
rib with chorizo and goat cheese-
mashed potatoes. The much-talked-
about dishes are two of the original
creations from the Jersey City loca-
tion, and they’ve proven enduringly
popular. Desserts range from
German chocolate cake sundae to
zucchini and almond cake, accompa-
nied by an eclectic assortment of
dessert spirits, beers and wines.
Bloomfield’s Sátis Bistro may be
new, but the physical space has a
history that dates back to the 19th
century. Some might remember it as
Braun’s, the former tavern, or the
more recent Firehouse Tavern sports
bar. When Fiorianti got his hands on
the place, it had been vacant for
several years, and in need of some
TLC. “A lot of work went into it,”
he notes, and this is evident from the
warm interior, which, with the dark
wood, original bar and pressed tin
ceiling, maintains some of the classic
look and feel from the old days.
Now that the design work is behind
Fiorianti, his work is all about the
food, and providing customers with
a palate-pleasing night out. ■
BERKSHIRE PORK SHANK
DUCK LEG CONFIT
MONTCLAIR MAGAZINE MAY 2017
59