If you just eat, rather than dine, if you feel more comfortable with a paper bib rather than a cloth napkin, or good manners make you uncomfortable, stop reading immediately. TGIF called, and they’re holding your (lack of) reservation for you. For all of you still reading, Tula is on the way to becoming the best restaurant in New Brunswick. The food is beyond reproach- feel free to complain about anything, but you’re probably wrong. The interior is immaculate- natural colors, exquisite tiling, perfect sound, and wispy curtains to prevent any uncomfortable, outdoor draft. The staff is well trained, knowledgeable, and attentive. Without even tasting the food, one can already tell this is one of the best in the city.
Our appetizer was a watermelon ceviche. The ratio was perfect: about 2 parts chopped, lime-marinated seafood to 1 part crunchy vegetables. The acidity in the lime begins to breakdown the crab, tilapia, and shrimp, tenderizing the seafood, turning every piece into a morsel. Our main course was a lemon risotto with cherry tomatoes and scallops. The rice, with a perfectly light lemon flavor, enhanced by lemon-zest oil, was the piece de resistance. Skip the scallops, as their texture does nothing to enhance the risotto. Instead, go with a side dish outside your comfort zone. The truffle sautéed spinach, for example, was deliciously earthy. Lastly, a balsamic marinated, grilled Portobello mushroom salad balanced out the meal. The sharp greens, with sweet balsamic and mellow mushrooms were a nice counterpart to the previous lime and lemon flavors. In addition, a nice bleu cheese was crumbled on top. This was not average, mayonnaise covered, hot-wing dipping sauce. This was authentic, room temperature, French bleu cheese. It was dry; meaning the cheese is not kept in an icebox where it dies, but in a room temperature environment where the natural flavors can come to the forefront.
With each course the staff dutifully cleared all plates and silverware, making each course seem as if a mini-meal unto itself. This allowed us to enjoy each dish individually, resulting in an experience that was greater than the sum of its “plates”. Dessert was not an option after eating every bit of our meal; it must be delicious, however, in that the menu proudly displays Tula’s use of Thomas Sweet ice cream in every dessert.
For a little more than the price of a "'Boli and a Beer", one can have a wonderful evening out in a terrific atmosphere. Make a reservation ASAP for a table near the front on a balmy evening. The windows open floor to ceiling, feeling like an Old World bistro. As you see the last rays of the Tuscan sun dip below the horizon, your senses will feel as if you are in Europe, without ever having left idyllic New Jersey.
Our appetizer was a watermelon ceviche. The ratio was perfect: about 2 parts chopped, lime-marinated seafood to 1 part crunchy vegetables. The acidity in the lime begins to breakdown the crab, tilapia, and shrimp, tenderizing the seafood, turning every piece into a morsel. Our main course was a lemon risotto with cherry tomatoes and scallops. The rice, with a perfectly light lemon flavor, enhanced by lemon-zest oil, was the piece de resistance. Skip the scallops, as their texture does nothing to enhance the risotto. Instead, go with a side dish outside your comfort zone. The truffle sautéed spinach, for example, was deliciously earthy. Lastly, a balsamic marinated, grilled Portobello mushroom salad balanced out the meal. The sharp greens, with sweet balsamic and mellow mushrooms were a nice counterpart to the previous lime and lemon flavors. In addition, a nice bleu cheese was crumbled on top. This was not average, mayonnaise covered, hot-wing dipping sauce. This was authentic, room temperature, French bleu cheese. It was dry; meaning the cheese is not kept in an icebox where it dies, but in a room temperature environment where the natural flavors can come to the forefront.
With each course the staff dutifully cleared all plates and silverware, making each course seem as if a mini-meal unto itself. This allowed us to enjoy each dish individually, resulting in an experience that was greater than the sum of its “plates”. Dessert was not an option after eating every bit of our meal; it must be delicious, however, in that the menu proudly displays Tula’s use of Thomas Sweet ice cream in every dessert.
For a little more than the price of a "'Boli and a Beer", one can have a wonderful evening out in a terrific atmosphere. Make a reservation ASAP for a table near the front on a balmy evening. The windows open floor to ceiling, feeling like an Old World bistro. As you see the last rays of the Tuscan sun dip below the horizon, your senses will feel as if you are in Europe, without ever having left idyllic New Jersey.
did you just call new jersey idyllic?
ReplyDeletedid you ride a short bus? Its not even the best resaurant on easton ave
ReplyDeleteListen anonymous, you are either a "short bus" rider yourself or just clueless about even average food. but to say its not even the best restaurant on easton ave is silly because if you new the first thing then you would know that tula makes everything in house(speaking with the chef the other night) and that there focus is on simplicity and freshness(speaking with the general manager) i've been there several times and realize that it has great potential. people need to realize that its new and restaurants are like new borns they take alot of TLC to get them to work. if you couldn't do it better then there is no reason to say otherwise (if you have nothing nice to say dont say it at all)(did mom not teach you that)(ifs ok to criticize but not to insult)
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