VUE

The methodology behind the food at City Perch is simple: no detail is considered too small. From all of the baking being done in-house daily, to using local and in-season ingredients, it's hard to deny the role these steps play in yielding a superior product. "We're a seasonal American dining room. Keep it simple and keep it clean. That's the way we're supposed to cook and that's the way I always have." Yard's ability to elevate familiar favorites is perhaps the restaurant's biggest appeal, from the truffled grilled cheese sandwiches to the loaded baked potato croquettes, each item harnesses a sense of familiarity and nostalgia with a touch of something unexpectedly unique. While we oftentimes find ourselves going back to those classic dishes, Yard emphasized the importance of having a rotating menu that corresponds with the seasons. "When the seasons change, we'll simply switch up the menu; to me, that's how memories are made. You start to long for things and just when you say, 'Oh, I wish they still had that', something new comes along. This way you don't get bored and we don't get bored." Offering something truly special to the Bergen County community, City Perch gives guests a chance to indulge in the classics they crave in an environment that channels contemporary American dining. "I kept hearing from people in the community that they wanted a restaurant like you'd get in the city and so that's how City Perch came to be. It's food I like to eat, it's food you like to eat, things that I'd want to share with family and ingredients that you can get locally." VUE ON DINING V U E N J . C O M 98

• Cover