VUE

Beyond its personnel, diners will recall familiar scenes— exposed bulbs, salvaged barnwood, wooden beams, a tall wall of glass jars—because much of Battello, save for a few plants, has remained the same. It still embodies that ethereal presence that HGTV designer Anthony Carrino and the team intended years ago. ey are however, in addition to their open-air patio, now offering full outdoor seating for the first time and those pesky boats from the old marina (which formerly blocked some of the view) are now docked elsewhere. Corporate dinners or private parties can also be held with room for 16 in Battello's wine room. "I think we were great before," Checket said, "but our goal is to be better. I think we provide an experience that no other restaurant in this area provides: Between Chef Ryan's food, the service, the fact that we're here every night as owners and operators, live music and of course, the view. Most restaurants that have a view like this sort of rest on that as the only asset they need to be successful and they don't deliver on food and service." When it comes to the food, Chef DePersio's "Italian Without Borders" philosophy has been completely revived in Battello's new menu. "We didn't bring back any original dishes, except a few signatures like the ricotta gnocchi—but I would say 95 percent of the menu is completely redone. I only have two or three employees from the original kitchen," he explained. During his time away from Battello, the busy chef who also operates Kitchen Step in Jersey City and Fascino in Montclair, spent some time in his other restaurants and did some traveling. ough he was away from Battello much longer than he'd hoped, it afforded him opportunities like spending a couple weeks working in a one-star Michelin restaurant in Italy on the Amalfi Coast. Ultimately, these trips and collaborations serve as fuel for DePersio's imagination to create new, exciting dishes that are uniquely his own. As a top chef in the state, DePersio is a master when it comes to creating a well-balanced, seasonal menu. He began working on Battello's new dishes about a month out. "I knew what I wanted to do. I wanted to stay with the structure but I wanted to liven it up. We wanted to come back even better. e very last menu I put out before we closed was one of our best. e only thing I could do is make it even better. Bringing in a new executive chef and chef de cuisine from NYC, is helping us as well. I have to develop a menu that I like but also one that meets the standards of all the guests that come here; that has to do with knowing your audience and making sure there's something for everybody." C H E F RYA N D E P E R S I O V U E N J . C O M 128

• Cover