- 1 hour ago
beetle
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AnimalsTranscript
00:00Tonight, it's Parkin' Orchard in East Rutherford.
00:09Hey, they got some great stuff here.
00:12Nice bar area up front with a lot of nice room in it.
00:16It's a nice area here.
00:18We got a lot of tables that you could have a party at and a little private room.
00:25Okay, we got their very famous hummus.
00:28And with the hummus, you got some sliced zucchini.
00:31And then we got the shiitake mushroom and the Korean pot stickers.
00:36I haven't tasted it yet, but we'll see how that happens.
00:38I'm going for this Korean pot sticker.
00:40It's got kimchi and meat in it and I'm going to eat the whole thing in one bite.
00:43I'm not taking those little bites like everybody else does.
00:51Oh, that's fabulous. That's really good.
00:54Alright, Ken here is going to taste the hummus.
00:58I thought they'd give you a little pita bread too.
01:00Pita bread.
01:01Okay.
01:02It's a little spicy.
01:04They make their own hummus.
01:06It tastes homemade.
01:07Yeah? You like it?
01:08Almost like how my mom makes it.
01:09Yeah, your mom makes it.
01:10Hey, check out the salad with the dinner.
01:13Look at this.
01:14This is a meal by itself.
01:15This is homemade bread here.
01:16And if you put honey on it, on top of the butter, it's more like cake.
01:22This is good.
01:23Mmm.
01:24Fresh butter.
01:25What's your name?
01:26My name is Craig.
01:27Craig, how long have you been here?
01:28I've been here going on 25 years.
01:29What's the most ordered dish here?
01:30I think our stir fries are one of the most popular.
01:43Stir fries are very popular.
01:45You know, it's also depending on what your taste is.
01:48You know, because we have such an international eclectic menu, you can have a taste for just
01:52about anything you want from old style 1950s Sunday dinner to something Middle Eastern,
01:59anywhere around the globe that you've seen that we've traveled to our kitchen creating
02:03dishes.
02:04This is the enchilada.
02:05I did not expect that.
02:06This is the enchilada with the crayfish in it.
02:12Here's my hand.
02:13That's a huge.
02:14If you thought my enchilada was big, look at the meatloaf.
02:18That's the chicken meatloaf with fresh potatoes and the yams.
02:23Oh my god, that looks wonderful.
02:25Tony's going in.
02:26Alright, first one.
02:27What do you think?
02:28I'm back in New Orleans.
02:31Jambalaya.
02:32Jambalaya.
02:33Nice.
02:34Let's see.
02:35Get a chisel.
02:36That's chicken meatloaf, huh?
02:38Wow.
02:39It's almost like having a Thanksgiving dinner.
02:43That's what it reminds me.
02:44It's very good.
02:46Let me try the mashed potatoes.
02:48The star fry, amazing.
02:50Amazing.
02:51That's how good it is.
02:52I already tasted it.
02:53Excellent.
02:54Really, really good.
02:55Damn crayfish there.
02:56Woo-wee.
02:57Etouffee.
02:58Oh.
02:59Wonderful.
03:00Ken Gabbard.
03:01Ken?
03:02Yeah.
03:03You were originally at Park and Orchard in Rutherford.
03:04Right.
03:05And I used to go there and eat.
03:07And I used to come here for the quail, but you don't serve that anymore.
03:08No, we don't.
03:09I was the only one to order it probably.
03:10Probably.
03:11And it was delicious.
03:13So, you've been in business for how long?
03:1433 years.
03:15And the food is still as good as the first day you made it.
03:18I think it's better than, you know, the quality is better than we first put out, but
03:24we still try every day.
03:26Everything was wonderful.
03:27Everybody here loved it.
03:28We were here last week and we came back and we brought our group with us.
03:30We usually have about 20 people, so it was a busy night.
03:35What's the specialty of the house?
03:37What's the favorite dish?
03:38The, uh, favorite dish?
03:39The, uh, favorite dish?
03:40The, uh, favorite dish?
03:41The dish?
03:42Yeah.
03:43Yeah.
03:44Yeah.
03:45Yeah.
03:46Yeah.
03:47Yeah.
03:48Yeah.
03:49Yeah.
03:50Yeah.
03:51Yeah.
03:52All right.
03:53The, uh, probably the, the crawfish pasta. The, uh, crawfish, uh, enchilada? No, the, the one with the, uh, pasta, the cream sauce, the spicy cream sauce. Uh, most people, when they come the first time, they either have chicken piccata or chicken, chicken parmesan because they're, you know, they're a little hesitant.
04:14Uh, no, uh, we make the banana cream pie, the apple crumb pie, the cupcakes, uh, the, uh, pecan pie, uh, the carrot cake. Oh, look at that. That is Mississippi mud cake. It's the key lime pie. Yes. Now let's check this thing out. It's been home, uh, 18 years. Is that worth the wait? Yeah.
04:4027. It's mine. It's all mine. It's all yours. Yeah. Chocolate. Yeah. Right. Even though it's not green, it's key lime pie. With a 35. Oh, 35 years.
04:57Oh, I didn't eat a lot of it, but it was very delicious. It's, it was very filling. I had to say the portions were awesome. Um, you could tell everything was, uh, handmade and it wasn't, uh, any package.
05:10Stuff here at all. Um, mashed potatoes, you know, tastes like they were just freshly blended and, uh, creamed and, uh, the meatloaf, uh, which is chicken, turkey loaf, which was, uh, very well seasoned and, uh, very well textured and had a nice crust on it and the gravy was, uh, very delicious.
05:31I would grade it, um, I would say an eight and a half.
05:37All right. I had the shrimp and the sausage. Um, it was, the spices were just perfect. I did ask them to hold down on the spices. Um, and it was healthy. It had vegetables. And the other half I'll take home.
05:50Um, and the bread was good without butter and with just a little bit of honey. It was excellent.
05:55Okay. So what do you think of, uh, Park and Orchard?
05:57Okay. Park and Orchard on a scale from one to ten, I'm going to give it a nine and a half.
06:01Service was good. Food was great. Nice and hot when it came. Tasted good. Appetizers were wonderful.
06:09What else, what else can I say?
06:11Dessert's coming.
06:12Well, we'll, we're getting there. As soon as dessert comes up, I'll give you a full report.
06:15All right, Tony, give it a rating. What do you think? Look at this plate. It's empty. So what do you think?
06:20It certainly lived up to its reputation. I was very pleased with my meal. I had the jambalaya. All the goodies, the andouille sausage, the crawfish, and it's not too spicy. It's perfect. I would definitely recommend it. I give it a nine and a half.
06:38All right. Okay. Um, everything was superb as usual. Everything from the appetizers to the bread with the honey on it. I know that's going to clog an artery, but it was really good. Um, my dish was fantastic.
06:55I'm taking half of it home because I'm going to probably have it on Saturday and, uh, I got to give this thing a nine too. And this is really, I've been coming here for years. They don't make the quail anymore, but what I had tonight was delicious and everybody else had a great time. You should be here.
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