Gary Latawiec, owner of The Weary Epicurean restaurant at 155 First St. in Hoboken, named his eatery after the local commuters trudging home from jobs in New York City.
"I got it from the tired people coming home from work," Latawiec explained. "An epicurean is someone who wants the finest food."
Latawiec thinks his restaurant, opened only month ago, will be able to provide the best food and dining experience to all.
"Our menu is very eclectic," said Latawiec, noting entrees include food from a variety of European cultures. "We have shepherd’s pie, kielbasa and Tuscany open face sandwhiches. We’re going for a continental feel."
Even the deserts come with a European pedigree. "All the pastries are done by a Parisian chef in Mahwah," Latawiec said.
On the appetizer menu, the spicy Thai sesame-peanut noodle salad ($4.95) is a popular special. Blending a number of spices, the appetizer balances the pungent flavors of the sesame and the peanut without diminishing the noodles, which hold the dish together. Another favorite from the appetizer list is the Maryland crab cakes ($8.95). Served over sautéed spinach and two servings of Cajun mayo, the cakes have a number of flavors. According to Ricardo Munoz, a second-generation chef who has been cooking since he was 12 years old, the crab cakes blend scallions, obay and parsley with Japanese breadcrumbs.
"Japanese breadcrumbs are the whites of the bread with the crusts removed," said Munoz.
He added that another feature of the Maryland crab cakes is the crabmeat itself.
"The crabmeat we use is boneless," Munoz explained. "A lot of other places use crabmeat that still has the bones in it. It’s worth it to make the effort and use better ingredients."
The cakes are panned fried in extra virgin olive oil, reducing the amount of calories in the appetizer. The bed of spinach is sautéed in olive oil and garlic.
For those who prefer more meat and potatoes oriented fare, there is Grandma’s Meatloaf ($8.95 for lunch and $10.95 for dinner). Served with mashed potatoes smothered in gravy, the dish is served with a selection of choice vegetables of the day. The generous slices of meatloaf are flavored garlic, pepper, sage and finely chopped onions.
Latawiec made note of The Weary Epicurean’s breakfast menu, which includes regular morning items such as bacon, home-fried red potatoes and omelets. However, a special feature of menu is the Irish Breakfast. The Irish Breakfast has three selections. The first two come with two eggs and toast and the choice of Irish bacon or white and black pudding. The full Irish breakfast ($6.95) lives up to its name, with two eggs, Irish bacon, potatoes, toast, black and white pudding, sausages, tomatoes and beans. Bring your appetite if you are ordering culinary extravaganza.
The Weary Epicurean’s interior has a 1950s feel, which is part of the restaurant’s overall design. It offers gourmet takeout and catering services.
Hours are Monday through Friday from 7 a.m. to 11 p.m., Saturday from 9 a.m. to 11 p.m. and Sunday from 9 a.m. to 9 p.m. Delivery is free on any order of $10 or more. The phone number for The Weary Epicurean is (201) 659-6011 and the fax number is (201) 659-6797. q