The Jersey Journal

Friday, January 7th, 2011

New Jersey City restaurant Satis-fies with Old World flavors and contemporary style

By The Jersey Journal

michael-fiorianti.JPGChef Michael Fiorianti shows off the upstairs dining room at Satis.

Any Hudson County foodie will love Satis Bistro, 212 Washington St., Jersey City where Old World flavors and contemporary style collide.

Only two weeks into its tenure in Paulus Hook, the restaurant has boasted a full crowd every single night.

The seasonal menu combines Italian, French and Spanish flavors and appeals to a palate yearning for something rich and savory within an inviting ambiance.

But Satis has set its cap higher than being merely a fine dining experience.

Its salumeria offers a fine selection of Balthazar bread, imported meats and cheeses and just next door, the gelateria is the perfect place to stop by for a sweet treat or an upscale coffee break.

As the Latin term goes, no visitor will walk away un-satis.

CHEF: Michael Fiorianti

AGE: 34

PROVENANCE: A kid from Queens, the chef is now a proud resident of Jersey City with an apartment just a block away from his new establishment. Growing up, he loved to stand in the kitchen of his grandmother’s “old-school Italian” restaurant in New York City and watch her work her culinary magic. “My grandmother was a phenomenal cook,” he said.

HOW HE BECAME A CHEF: He entered New York City Technical College’s culinary program, before taking the advice of a chef who told him he could learn everything he needed to know by simply getting his hands dirty. Fiorianti has since traveled the country participating in apprenticeships with well-respected culinary masters such as Thomas Keller. After a nine-year stint as executive chef for Goldman Sachs in Jersey City, Satis is Fiorianti’s first restaurant venture. “I’ve never been happier in my life,” he said.

HIS SIGNATURE: Fiorianti’s housemade ricotta gnocchi is the dish that keeps ’em coming back for more. “People have described them as little pillows of heaven,” he said. Served up with white beans, escarole and roasted garlic, the celestially delicious entree is warm and comforting and sure to remain a year-round staple on the seasonally designed menu.

HIS PHILOSOPHY: When it comes to cooking, Fiorianti’s philosophy is as basic as the maxim itself: “Keep it simple,” he says. “Don’t overthink it. Let good food be good food.” And while the menu may read complex with its European flare, Fiorianti keeps his word when it comes to the flavors, letting the high quality and natural flavor of his ingredients speak for themselves. “We’re feeding the people who walk in the door, not our egos.”

For more information on Satis Bistro, call (201) 435-5151.

The restaurant is open on Mondays from 7 a.m. to 4 p.m., Tuesday through Friday from 7 a.m. to 11 p.m., Saturday from 11 a.m. to 11 p.m. and Sunday from 11 a.m. to 5 p.m.

Full story: Restaurant is Satis-fying