“We try and find a way to give everyone the flavors and ingredients that work because our food needs to speak for itself.” Here, if I offer chicken wings, people want 20 of them, but they want them for half the price, and I don’t want to diminish the quality,” said Knott.
The only problem is that in fine dining you get you know what you are going to see price wise. “I’ve worked in a ton of restaurants in a ton of different positions, but the fact remains that if you make good food people want to eat it. So, when I told him Newark Ave in Jersey City, he really looked at me and was rather confused,” he admitted.Īdditionally, for a chef who had made his name in the fine dining industry (as the owner and chef of Saddle River Inn), going from offering foie gras and venison to chicken wings and bao buns brought challenges. “When I told him I was going to open another restaurant, he thought I was going to go into another venture in suburbia. “My father grew up in New Jersey, and he knows the Jersey City area,” Knott said. Furthermore, the location was in an area that did not get that much foot traffic when they purchased the spot. Not many people were bold enough to consider putting a tiki bar in the middle of a major metropolis. At first, it seemed like a unique venture. New Jersey Monthly recently named the tiki bar, which opened in 2016 and is located below White Eagle Hall on Newark Ave., one of the “The 30 best restaurants in New Jersey for 2019,” and Yelp lists it as one of the “top 12 best tiki bars in the U.S.A.”Īccording to Knott, the idea for Cellar 335 started with a few drinks between him and co-owner Robert “Bob” Palmer.
CELLAR 335 PROFESSIONAL
While Knott might not believe that Cellar has “hit its stride,” professional critics and everyday diners disagree. That all starts with the way you’re treated here.” “I don’t really think we’ve even hit our stride yet, and in order to really hit our best we have to keep working to make people come and bring more people. It’s what we strive for, and it’s what keeps us moving in the right direction for the way that we go about our business,” said Jaime Knott, executive chef and co-owner of Cellar.
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