Michael Acquaviva of Roselli’s
If you’re headed to Pier Village to do some pocket damage or
perhaps a little window wishing while taking in the sights and
scents of the Atlantic. Or maybe, you might want to stroll along
the boardwalk promenade to people watch. Suddenly, those hunger
pangs creep up on you. Sure, there are notable places to stop to
get a bite to eat on site. But, if you want to get away from the
hubbub or just give up on wrestling with the parking issues,
head slightly west to Roselli’s on the eclectically cool,
Brighton Avenue in the West End of Long Branch.
Don’t be fooled by the name. Roselli’s is not a classic Italian
cuisine restaurant. On the contrary, there is neither a pasta
entrée nor a hint of a tomato-basil sauce on the menu. Rather,
it displays a cutting-edge, New American bill of fare with hints
of Asian and European influence. Lose your initial
disappointment for macaroni absenteeism at the door because this
Soho-style decorated restaurant will not leave you begging for
Mamma’s meatballs. Instead, you’ll be scanning the menu after
dinner, to ponder over what you’ll have on your next visit
there.
Joe Roselli is a local Long Branch boy who grew up with a dream.
As a kid, he always wanted to open a restaurant where he lived.
His vision was for an upscale Italian restaurant with Dad’s
family name as the title. When he purchased the building on
Brighton, it set the motion for the dream to become a reality.
Joe had the space and great ideas, but without culinary acumen.
He went on a hunt for a chef who could collaborate with him on
his journey. After interviewing many well-groomed chefs, he
happened upon Executive Chef Michael Acquaviva, and knew “within
two minutes,” that the search was over.
Brooklyn-born and Long Island-raised, Acquaviva moved to Holmdel
during his senior year of high school. Always cooking as a kid,
he worked through the years in pizzerias, then at Dearborn Farms
and in Red Bank for a German specialty caterer. He then left for
New England to attend the Newbury Culinary School in tony
Brookline, Massachusetts.
There he learned classical French and European preparations. He
stayed on in Boston afterwards working at the Hilltop, the top
rated steak house in the area before returning back to New
Jersey.
Acquaviva worked for several different caterers in Monmouth
County before moving up to Jeffrey’s, a restaurant in Westfield,
known for its innovative American cuisine. There, Acquaviva
polished his skills of wine pairings, food plating and knowledge
of refined ingredients and fine dining. He decided to return to
school, with culinary degree in hand, to pursue another in the
management of the front of the house operations. While attending
the Institute of Culinary Education in Manhattan, Acquaviva
encountered many influential chefs such as Marcus Samuelsson,
Sara Moulton and Daniel Boulud. When he completed his degree at
ICE, he returned to his love of the kitchen, as Sous Chef in
Watchung at the Lakeside Villa. Creating the daily specials, he
later rewrote the entire menu when he became Executive Chef.
Acquaviva’s run at the Lakeside Villa came to an abrupt end when
fire destroyed the property. He was immediately offered an
opportunity in South Plainfield at Café Vivace, where there too,
he reworked the menu as Head Chef. He received numerous, written
accolades as he subtly turned over the menu to incorporate more
of his own style of cuisine; a jumble of Asian, French, Thai and
steak preparations. Acquaviva steadily acquired a regular
customer following while other restaurants courted him to join
them.
When a family member asked him to help open Carmine’s in Asbury
Park, Acquaviva saw it as a new challenge and did just that. He
enjoyed his stint there, and exercised his freedom in the
kitchen using the brick oven to roast pheasant and organic
chicken, setting up the raw bar, and launching his own culinary
talents. Soon afterwards, a business associate asked him to
design the kitchen at a new restaurant that was taking shape in
the West End of Long Branch, Roselli’s. When Joe Roselli offered
him the opportunity to be Executive Chef, Acquaviva penned a
sample menu for Roselli to look at. With no pasta in sight, nor
any traces of Tuscany, Campania or Abruzzi classics, Roselli,
agreed to change the direction of the cuisine, betting on
Acquaviva’s prowess while salivating over the range of
selections, sauces and sides of his creative American cuisine.
As Roselli designed the front of the house with its plum-colored
accents, modern lighting and upscale feel, Acquaviva took care
of the two-tiered, spotless kitchen space, providing him with
the perfect setting to expound on his culinary art. The
restaurant opened quietly in August, 2006 purposely without
fanfare, after many months of planning and construction. This
was done to afford them the opportunity to fine-tune the essence
of what they were trying to create. Both self-stated
perfectionists, they have readily achieved this as the place and
the menu equally exudes distinction and style.
With a seasonal menu, Acquaviva enjoys using short-season
ingredients such as black trumpets or chanterelles to captivate
his guests and indulge their taste buds, choosing superior
quality over costs. Acquaviva’s descriptive, mouth-watering menu
features items such as Clover Scented Day Boat Scallops, with
clover honey glaze, pistachio wild rice, broccolini, scallop
butter and dried cherries or Berskshire Farms Frenched Kurabota
Pork Chops, with walnut risotto, port wine poached baby carrots
and a fig and marsala sauce. These are just two of several
choice entrees to deliberate over. Linnea Swenson, the affable
Manager at Roselli’s is also readily available and knowledgeable
to guide you and make suggestions for dinner, wine or dessert.
Although Acquaviva does not list one particular signature
entrée, his Chef’s signature dessert, chocolate soufflé with
Crème Anglaise is a set feature on the menu and worth every
calorie. If chocolate doesn’t do it for you, try his pistachio
caramel ice cream cake, classic Créme Brûlée, or cheese cake,
made with Mascarpone and cream cheeses. There are additional
selections to satisfy everyone’s sweet tooth. And, if you happen
to still yearn for something from the “other side,” finish with
the Sicilian cannoli with candied melon and almond scented
shell.
Acquaviva is a gastronome book and article-junkie, wolfing down
everything he gets his hands on to keep up with the trends, new
products and preparations. He is constantly on the move for
inspiration and is known to become deeply engrossed in a recipe
while concocting it until satisfied with the finished product.
This intensity spills over to every dish that comes out of his
kitchen, plated like a painted picture.
Joe Roselli initially had a vision of a classic, hometown, fine
Italian restaurant when his culinary awakening first began,
adorned with the family name, like any good Italian-American son
would do. Roselli’s may not serve the foods of his forefathers,
but with Acquaviva in the kitchen setting new standards for
creativity in American cuisine, Roselli’s is sure to make even
Papa and la Famiglia proud.
Roselli’s. 115 Brighton Avenue. West End, Long Branch, NJ. (732)
923-9393. www.ROSELLISNJ.COM. New American Cuisine. Dinner
hours: Tuesday – Thursday 4:00 p.m. – 10:00 p.m.,
Friday-Saturday 4:00 p.m. – 11:00 p.m. Sunday 4:00 p.m. – 9:00
p.m. Martini Lounge opened until 2:00 a.m. Reservations
accepted. Accepts Major Credit Cards. Available for private
functions. Street and Municipal parking.
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