Bloom (Verona, NJ)

joonjoon · August 10, 2019, 1:46pm

Man those pics look good Eli. I would trade my balls for that tartare, looks amazing. I’ve also never seen anyone put char like that on kimchi before, good stuff!

paryzer · August 10, 2019, 2:46pm

Thanks @joonjoon! Yes, this chef is very talented. We need to have a HOdown here

paryzer · September 2, 2019, 1:06am

We were back at our favorite new restaurant, Bloom, and had another outstanding dinner. We shared several appetizers including an awesome 7 herb grilled portobello mushroom steak with fontina cheese, cauliflower puree, dehydrated fried crispy garlic chips, and chive oil. This tasted like a real steak. We also had a creamy organic yellow corn soup, and addictive crispy tempura battered shishito peppers with a soy glaze. For entrees Mrs. P had excellent pan seared scallops with sautéed wild mushrooms, organic pea, crispy tapioca (that looked like a limelight hydrangea), and a spicy kimchee puree. I had 4 hour braised bone in lamb shank, with lamb jus, red cabbage marmalade, and mashed potatoes. For dessert we had a crispy organic waffle with chocolate ice cream. It all went great with Cooper and Thief red blend aged in bourbon barrels for 3 months.

RedJim · September 2, 2019, 4:18am

This. Is. A. Thing. Of. Beauty!

paryzer · September 2, 2019, 11:21am

Thanks Jimmy! Yes it was

paryzer · September 21, 2019, 1:28am

We had another excellent dinner at our favorite new restaurant Bloom. Besides the usually awesome fried shishito peppers, steak tartare, and monkfish, we had a creamy wild mushroom soup, a generously comped fried cod fish balls with a miso glaze, fried shallots, and mashed potatoes, and a duck leg confit with honey roasted endive, garlic potatoes, pickled cucumber, and a blueberry sauce. It all went great with a 2015 Apriori Napa red blend.

ChristinaM · September 21, 2019, 2:07am

I have a hard time resisting steak tartare on a menu!

paryzer · September 21, 2019, 2:23am

Bloom makes an excellent version with filet mignon, Asian pear, crispy farro, quail egg, and a spicy Korean chili paste.

paryzer · November 2, 2019, 1:28am

We had another fabulous dinner at Bloom. They recently came out with their new awesome Fall menu. We shared several excellent appetizers including spicy marinated pork tacos with wasabi coleslaw; assorted wild mushroom risotto; kabocha squash salad with roasted apples, candied pecans, and endive in an apple cider vinaigrette. For entrees I had a wet aged ribeye steak with grilled vegetables and Mrs. P had grilled branzino with wild black rice, and mushroom with saffron cream.

Rooster · November 2, 2019, 1:43am

Great looking meal. The tacos are calling my name.

paryzer · November 2, 2019, 2:57am

Thanks @Rooster! The tacos were really good.

RedJim · November 2, 2019, 10:15am

All looks terrific. Mushroom risotto is calling my name.

corvette_johnny · November 2, 2019, 2:24pm

Looking great buddy! May I ask what the little side dish is with the ribeye? That is looking like a nicely charred piece of meat!

paryzer · November 2, 2019, 2:46pm

Thanks Jimmy! The mushroom risotto was excellent. It was nice and creamy and topped with crispy garlic chips.

paryzer · November 2, 2019, 2:47pm

Thanks Johnny! The steak was very good. That little side dish was excellent smoked salt to sprinkle over the steak. The steak also had roasted garlic on top of it that spread like butter.

paryzer · December 15, 2019, 3:28am

We had another outstanding dinner at Bloom. Besides the usually awesome bulgogi with kimchi fried rice, scallops, pork tacos, kabocha squash salad, and fried shishito peppers, we had creamy garlicky artichoke dip and kabocha squash gnocchi in bechamel sauce. It all went great with The Offering, an excellent California red blend.

paryzer · January 12, 2020, 2:33am

We had another fabulous dinner at Bloom. Chefs Woo and Joanne were very generous enough to preview to us some upcoming new menu items which take effect next Tuesday. They comped us some crispy crab balls that were like mini crab cakes, and a root salad consisting of kabocha squash, parsnips, candied pecans, potatoes, and ricotta cheese, in a balsamic syrup. We also Enjoyed some old time favorites of spicy pork tacos with wasabi coleslaw, fried soy glazed shishito peppers, artichoke dip, caramelized kimchi, crispy sweet cod balls, in a garlic sauce with french couscous, and melt in your mouth, fork tender short ribs in a carrot puree. We had a ton of leftovers. It all went great with a 2012 Chateau Sixtine Chateauneuf Du Pape.