Inside Truffle Grill & Bar, a New Steakhouse in Long Branch NJ Getting to Try Their Delicious Dishes

Okay, I fry him. Now we have our signature surprise steak. >> M. This is the $95 surprise steak. >> This is the best steak on the cow with a baguette points. And >> wow, >> everyone. It's a meatball, but this this is a crowd favorite. Everyone loves it as you can tell just from the visual. Just everything is just It's always >> What's the sauce you put on it? >> We make it from scratch. >> You can't even pick it up. That's the thing. >> By the way, Ellie, you told me that you have Sunday all you can eat. >> Yes. I'm >> a big risk, by the way. People like to get that. It >> is a big risk. It's I always over here we have our most popular dessert, our cookie skillet on a cast iron skillet. Every day we make the cookie dough from scratch. >> Let me see what's inside. >> Yeah. So, it's it's you could see it's just literally just risoto, short rib. >> Wow. >> Okay, guys. A new restaurant just opened up in Deal, New Jersey called Truffle Grill and Bar. I'm here with the head chef and owner. Ellie Rhoden Ellie store. >> Thank you for coming. Um, thank God we opened at the end of June and we had a wonderful packed summer. The crowd loves the food. Everything is just with love. And I want to show you inside. Come in. >> Yes. I called up Ellie like right when he opened up and he told me a prime. I'm so sorry, but I'm so full. Summer season in deal is packed. So he told me I should come right after the summer. And here we are. Truffle Grill and Bar. A beautiful nice cozy restaurant. It's a steakhouse. Ellie, if you could tell us a little bit about your >> Yes. So So all our whole idea when we opened is we want our our motto is fine dining with a casual twist. We want a steakhouse, a place where someone can come get a surprise steak, ribeye, cowboy, wagoo ribeye. We have we have all of the top cuts and the top meats brushed with tallow, grilled, seared to perfection. And at the same place where you get that, you can get our famous poppers breaded with our special crumbs that we make and every day breaded every single day. The sauce made from fresh every day. And we have our signature French dip sandwich, our Wagu smash burger. We have we're going to go through all the items, but the whole idea is a steak poppers in the same place and enjoy both at the same time. >> A lot of good appetizers and side dishes, >> of course, 100%. Fry them. Here we have two of our famous appetizers. Our Wagu classic Wagu meatballs and our our flankin roasti that we make. Both of them we make from scratch. We make the sauce from scratch. And let's >> By the way, you have a menu so I can check what you have. >> Of course. >> Okay, F, I want to show you some of our menus. Um, especially our steaks. As you could see, we have all our steaks are very reasonably priced. Our surprise steak is >> under under $100. A surprise steak. >> 100 under 100 with fries or a garden salad. >> Our idea is is simple. We just want to give you the best we can. >> I see. The only one that's above 100 is the 25 oz cabbage steak, which is good for two people. >> Yeah, that's Yeah, exactly. It's for two people. And it's a bone in. It's a huge steak. And >> by the way, which which meat are you using? And which ha do you have? >> So all our meets are are Solomon's Bay Yosef and our local haka for the store is JSOR. Wonderful group. I'm very close with all of them. They're they're all great and thank God uh everything is is under their everything is PIS and and yeah, thank God. Okay, Brian, before we start, I want to show you our poppers. I know poppers is a simple classic thing, [music] but these are to a whole another level as you can tell just from the visual. Just everything is just it's always you put on it. >> We make it from scratch. I make it from scratch every single day. Cut very small on purpose. You'll see they're all cut small. We do that by hand. It's not like a machine that we we do each thing to cut it small to make it that it's all very similar shape so they all have the same consistency. [music] I know it sounds like it's a lot of information for a simple poppers, but when you taste it, you'll understand it makes a difference. >> All right, so what are we starting with? >> Okay, so then over here we have our flank royoki, which is a uh nyoki handmade every day. I already made a bra before, but as you can see, the sear and the golden tastes the same every time. I'm unbelievable with our house. >> What's inside? You have this garnish, this greens. That's just parsley. But we have our we have our house we have we have our made homemade demigloss that takes two days to make. [music] It's a reduced beeftock from our homemade beeftock with the wine sauce that is what gives it the flavor. Over here we have our Wagu meatballs. Italian meatballs. >> Wagu meatballs. What's that? So, wagu is a high fat content, rich marbling meat, and it's it just gives everything a lot more flavor. It's just a richer meat. So, over here we have our Italian meatballs. We make them every day. We we do it we roll them and we we cook it throughout the whole thing in our housemade marinara sauce and they just with a baguette points and >> wow, >> everyone. It's a meatball, but this this is a crowd favorite. Everyone loves it. >> Eating it with the bread. >> With the bread, of course, >> Ooh, I hear the crisp on the bread. It's crispy. >> Wow. Okay, I am after we finished with our meatballs, I wanted to show you a new item that we added, arenchini balls. It's from again our executive chef, Donnie. It's a deep fried risotto ball with short rib and underneath our housemade marinara sauce. And together it >> Let me see what's inside. >> Yeah. So it's it's you could see it's just literally just risoto short rib. >> Wow. >> And a deep fried. >> This looks good. What's inside is like a rice risoto. >> It's risoto marinara sauce and short rib all mixed in. And it's just a beautiful bite. And over here we have our famous signature French dip sandwich. This is prime rib. It's roasted as in whole roast >> inside a sandwich. You can't even close it. >> Yeah. So the it's the whole the it's not so common in the kosher world and the reason is cuz it's just very expensive. It just it's ribeye meat. It's all you know it's a whole ribeye roast and we shave it and put it in our French baguette with our caramelized onions and you dunk the whole thing in the zoo. So you know it's you you go like this. >> You can't even pick it up. I think. Okay. And then you go like this. Dunk the whole thing in. [laughter] >> Wow. Why you putting so much? You can't even hold it. >> We don't want anyone complaining there's not enough meat. And >> by the way, this is not so expensive for a main dish. I mean, for so much meat. >> Yeah. No, this is this is a a classic. >> Okay. Another thing a fry I want to show you is our our French fries. We our whole thing is we give it with everything, but it's the best French fry you can get. They're double fried every morning. We peel it, cut it, we blanch it first, and then to finish, we put it at a high temperature, a quick flash fry, and >> I felt it's like crispy from the outside, very soft inside. >> Exactly. It's It's crispy from the outside, [music] soft on the inside, and and people go crazy for our fries. It also goes great with this zu. By the way, Ellie, before we continue, what's doing with the drink, man? You have special drinks like cocktails. >> That's why I'm happy you asked. So, right now we have our beautiful mocktails, our watermelon bliss and our lemonana from Nana Leaves. And our watermelon bliss is all organic, just fresh watermelon. People love it until we get our liquor license. We have that. And of course, it's Bob. Any bring bring your wines from home as long as it's mush. Bring it your your wines, beers, just bring it all over. >> Well, all right, let's go to our one of our signature main dishes. Oo, this looks good. >> What is this? >> All right, this is our double Wagu smash burger with truffle fries. Um, and [music] >> truffle is the name from the restaurant. >> Listen, we had to throw some truffle since it's our name. But the story behind the name is a whole different thing. But this these are unbelievable. People like just go crazy for the fries and the burger is a different level. It's Wagu meat and it's I see it's a double one. >> It's a double Wagu smash burger. The whole idea of it making it smashed is that it's light and the wagoo makes it that it's juicy also. So it's crispy, juicy and light at the same time and it's people come just for that. On top of that, I wanted to add there's we we we have this marrow butter that people go crazy for. We make marrow butter. So obviously we can have butter. Marrow butter is from marrow bones. We take out all the meat from the marrow bones. We roast it and we whip it with tallow, beef tallow and spices and avocado oil base and it's it's it forms a beautiful rich butter that just that just we put on all our meats and it just gives everything a whole next level of flavor. Okay, fry them. Now we have our signature surprise steak. >> M. This is the $95 surprise steak. This is the best steak on the cow. There's no like denying it. The cap of the ribeye. >> Wow. Look at that. >> Perfectly medium rare with our fries and our housemade shallot sauce. >> How do you do it that top is so nice char crispy and inside is like perfection. So, all our steaks are always brushed with tallow and they're they're seared first on our broiler and then we finish them off on the sizzle plate in the oven to give it like, you know, the the glistening glow. And that's the tallow. The secret is the tallow. Honestly, tallow is just makes everything tallow makes life better. That's just that's just how it is. >> So, it's this is uh >> it's also the way you sear it. It should be that's the crust. >> The crust. It has the the soft center. And then the surprise is just I'm saying it doesn't take a genius to make a surprise steak, but this is perfectly done and it's the it's the best bite on the cow. >> All right, guys. We're ready for dessert. Ellie brought us a beautiful dessert. Two desserts. >> Okay. Two and a half. >> Two and a half desserts. >> So, basically this, we'll start with the milkshake. So, this is the our housemade milkshake. Obviously non-dairy all oat plant all oat based and >> it's it's I'm telling you >> oat milk is the closest to milk >> 100% and I promise you a fry I would not if it had like that par of taste and like just try to like oh it looks nice like I would not have it at all. It's It's generally just like I I I like it better than a lot of dairy milkshakes. And um it goes so well with burgers. Like burgers and shakes together is like a perfect combination. Over here we have our most popular dessert, our cookie skillet on a cast iron skillet. Every day we make the cookie dough from scratch. Um, it's just crispy on the outside, a little dash of sea salt, and our vanilla ice cream that we get from a great provider that it's [music] just tastes amazing. And altogether, it's it's this is this is the money the money shot. >> Wow, that looks good. >> Okay, then over here we have our strawberry shortcake ice cream cake. This brings you back to when you're a kid when you chase the ice cream truck. The good humor strawberry shortcake bar [music] in a non-dairy cake. And >> looks good. >> Take a bite. >> How does it taste? Next level, huh? >> Childhood. That's what it's going to say. And then one more dessert. This is our in-house pumpkin hazelnut cake. We make it from scratch. It's a pumpkin cake with a ha chocolate hazelnut spread and it's just moist in the center with a beautiful chocolate ganache on top. >> Perfect for the season. The pumpkin season. >> Perfect for the season, but we have it all [clears throat] year round. It is 100 100%. This is the season for it. But [music] it's so good that you know I think summer, winter, it's all the same. >> By the way, Ellie, you told them that you have Sunday all you can eat. >> Yes. I'm >> a big risk by the way. People like to get that. It >> is a big risk. It's I always remember like everyone tries to like get their money's worth but here we're we're all for that. So on starting this Sunday mashm every Sunday for the rest of the season we're having all you can eat football Sundays from 1 to 4:30 there's going to be poppers wings fries Romanian hot dogs and soda drinks unlimited drinks everything all you could eat 1 to430 $80 everything included and $80 a person and it's you know we're going to have raffles it's going to be a whole Yeah exactly it's going to be a fun place to just [music] get out Sundays for, you know, the day 1 to 4:30 and then after we're going to have a regular dinner following at 6. [music] >> Ellie, thank you so much. If you could please tell us uh where you can make a reservation first addresses. >> Yeah. So, we're in Long Branch, New Jersey. 604 Second Avenue, Long Branch, [music] New Jersey. It's >> not too far from the water. >> Zoom in there. >> Right over there is the water. >> Yeah, you can see it over there. Beautiful. Yeah. >> And your >> phone number or website to make reservations. >> You just go on trufflegirl.com or you go on resi. You just make reservations during the winter. Just call and yeah. >> And what's the phone number to make a reservation? >> You call the store 7327491414 and give us a call and we can't wait to see you guys. >> Any special Thursday night? Uh special. >> So So we're I'm happy you brought that up. Actually, we're actually working on on doing a after hours program. So, it's going to be called Truffle after hours and it's not fully finished yet, but it will be a Thursday night from 10 to 1:00 and it will be my famous Cholant threebone floning roast cholant with overnight cocoa poppers and it will be a kamit style Thursday night special. So, we're working on that >> right next to the water. >> Exactly. So >> thank you so much for coming and we love to see everyone [music] coming soon.