Let's Meat in River Vale and Hearth & Tap in Montvale have new chefs

Let's Meat Steakhouse in River Vale has a new executive chef — again.

Paul Bazzini, formerly with Hearth & Tap, a popular gastropub in Montvale and once the owner of an eponymous restaurant in Ridgewood, has taken over.

Three months ago, the steakhouse had hired Carlos Valdez as executive chef after Flavia Amaral left to helm the kitchen at Felina in Ridgewood.

On New Year's Eve, Valdez left and Bazzini stepped in. He had been helping out for several months.

"Unfortunately things with Carlos did not work out," said Bobby Hay, co-owner of Let's Meat. "Paul and I really hit it off as far as vision, where we need to go."

Hay noted that Let's Meat's tagline is "a local Italian eatery" — and he said he has been wanting to bring the restaurant back to its Italian roots. Bazzini, he said, has already added Italian dishes to the menu, including chicken parm, Italian-style pork chops, broccoli rabe and cioppino. Back on the menu too, Hay said, are meatballs with ricotta and his partner's mother's hand-rolled gnocchi.

Bazzini also introduced a pub menu that features mac and cheese to which diners can add bacon, shrimp or lobster and he also offers "fabulous" chicken pot pie during the week.

Bazzini, whose son, Andrew, who was recently promoted to executive chef at LT Bar & Grill in Hackensack, could not be reached for comment. Bazzini's daughter, Sarah, is working at Let's Meat as well. "She came on and has been a hostess, expediter, busser; she's learning the business," Hay said.

More on the menu: Let's Meat Steakhouse moving to River Vale, looks to add sushi and bar to new location

Departure: Acclaimed chef Anthony Bucco is leaving Felina in Ridgewood

Review: Hearth & Tap Co. in Montvale

Valdez said he left Let's Meat because of his unhappiness with the industry. "I need a change," he said. "I still have a passion for food, I will always have a passion for food, but the industry has seen better days."

He said that COVID has taken a huge toll on restaurants and its employees. Everyone, he said, is working harder and longer hours — and executive chefs, he said, are earning less than they had before the pandemic.

"It has been hard," he said. "What's left of the industry is not very attractive. I'm not sure what I'm going to do. I don't like the vibes in the industry."

And who has replaced Bazzini at Hearth & Tap?

Bogdan Tarnowski, who had been the executive chef at The Barrow House in Clifton.

"We are delighted to have Bogdan on board," said Kelly Seeley, who owns the gastropub with her husband, Fintan.

She said the menu hasn't changed much. "We are still going with the gastropub concept."

What has changed is the number of members Hearth & Tap has for its 2,000-square-foot cigar bar: It doubled during COVID, Seeley said, to approximately 150. Members have their own temperature-controlled locker, in which they keep their cigars. Membership costs $700.

"A cigar is different from a cigarette," she said. "It's a commitment."

Esther Davidowitz is the food editor for NorthJersey.com. For more on where to dine and drink, please subscribe today and sign up for our North Jersey Eats newsletter.

Email: davidowitz@northjersey.com

Twitter: @estherdavido

This article originally appeared on NorthJersey.com: Let's Meat in River Vale and Hearth & Tap in Montvale have new chefs