Food Review: Resa Grill

Price Range: $10-25 

Website: resagrill.com 

Phone #: (862) 237-7050 

Location: 12 Lock Street, Newark, NJ 07103 (ETA 5 min walk from CC) 

 

I’ve been on the hunt for a local comfort food restaurant for quite some time. Vast journeys scavenging around Newark’s eateries have left me stuffed, but my journey seemed endless. That was, until I found myself at Resa Grill; the hidden gem located on the outskirts of NJIT. The 5 minute walk from our Campus Center may seem endless, but believe me when I say you will be satisfied 100% of the time. 

My personal favorite is The Vermont Rooster, a hot buttermilk fried chicken sandwich topped with sliced radish, pickle, Vermont maple syrup mayonnaise, and bacon. This symphony of flavors is seasoned to perfection and it is accompanied with the best friend of a sandwich: hot and crispy French fries.  

Inspired by his grandmother as well as his international influence, co-owner Donald Reid brings passion, soul, and creativity into the kitchen. Full menu and delivery options are both available online, yet Donald’s kind-hearted personality, followed by Resa Grill’s comforting and relaxed atmosphere entices one to come and never leave.  

A welcoming breath of deliciousness overwhelms me when arriving at the restaurant which has both indoor and outdoor seating; perfectly quiet for a date or small groups. Actually, delicious doesn’t do enough justice when describing the savory corned beef RESA Reuben sandwich. Perhaps their Chef’s pie (one of Donald’s favorites to prepare) is more suitable for a light yet fulfilling adventure. 

Every meal on the menu is mouthwatering, but I feel sinful for giving in on a weekly basis. I admit it, I’ve found a home in Resa Grill that tempts my stomach everyday I’m on campus. Do yourself a favor and take the trip to Resa Grill. 

 

QUESTION AND ANSWER

Did you eat your veggies while you were growing up? 

A: Yes, as a kid I would pick a tomato and eat it. Right off the tree. 

 Where did you grow up?

A: Grew up in Jamaica. Most of my childhood was spent in Jamaica. I moved to Bermuda, then North Carolina. 

 What do you consider your style of cooking? Your roots? The label?

A: A crude of all my experience put together. I have some Italian, I have some Mediterranean. Some African southern such as New Orleans. It’s a variety of comfort food with influences that I’ve collected from traveling all over. 

 Is this your first restaurant job? 

A: No, I’m actually a professional chef.  I went to Bermuda college to become a professional chef. Later on in life, I went to Rutgers and got a business degree which is how I transferred both of those skills to open up RESA Grill.  

 Where did you learn your style of cooking?

A: Grandma. She was a great cook. Had her outside kitchen with open flames. That’s where most of my influence comes from, really. Cooking was always a love and of course I love food. I grew up with food, I enjoy cooking food, and I truly love watching people eat. 

 What do you love most about ResaGrill? 

A: I like the atmosphere. It’s very local and homemade. It’s a wide variety of cooking here so I’m able to experiment. The food, I think I’ve been told, is very tasty. So yeah, I just love to be in the kitchen. RESA grill is my baby.  

 Outside of this, what do you do for fun?

A: Umm, I ski. I really love to renovate old 19th century houses too. 

 Favorite item on the menu to cook?

A: Chef’s pie is a pizza on the menu. One of my favorites. Penne vodka sauce, New Orleans sandwich, and the Vermont Rooster. 

 What do you recommend somebody new to try on the menu?

A: Oh, the new cheesesteak on the menu has been a real hit. Chicken wings too. A classic favorite tossed in a Jamaican jerk chicken seasoning. 

 You’re on death row. Last meal, what’ll it be?

A: I’d have to say pork. A pot roast pork that my grandma used to make on like an open or stovetop flame.  

 

 

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