SEE THAT RIGHT THERE?
>>
>> Brandon: THAT WAS
EXCELLENT.
>> Jason: THE RESTAURANT
BUSINESS CAN BE TOUGH, SO WHEN
ONE SPOT IS OPEN FOR A LONG
TIME, YOU KNOW IT HAS TO BE
GOOD.
>> Tati: MICHELLE OLIVER IS TAKING US TO TRENTON TO DINE IN
TAKING US TO TRENTON TO DINE IN
THE D AT CIBLEY GARDEN.
>> Michelle: WITH
MOUNT-WATERING PASTA AND SERVING
IN GRANDMA’S SAUCE, YOU CAN
REALLY FEEL THE LOVE AT SIBLEY
GARDEN IN TRENTON.
>> IT’S AN ITALIAN STEAKHOUSE,
BUT IT’S MUCH MORE THAN THAT.
THE BEST COP LIMIT, AND I HAVE
HEARD IT, I HAVE NEVER HAD A BAD
MEAL.
THE CONSISTENCY I THINK IS WHAT
WE’RE REALLY KNOWN FOR.
>> Michelle: IT WAS ORIGINALLY
BUILT IN 1935 ON THE OTHER SIDE
OF THE STREET.
BUT IN 1961, A FEW FAMILY TOOK
OVER OPERATIONS.
>> MY DAD WOULD HANDLE THE FRONT
OF THE HOUSE.
MY GRANDMOTHER HANDLED THE BACK
OF THE HOUSE.
SHE IMMIGRATED TO THE COUNTRY
WHEN SHE WAS 15.
SHE LEARNED FROM THE CHEFS SHE
WORKED WITH.
IT IS LIKE LITTLE ITALY IN THIS
AREA, AND IT WAS LIKE SIBLEY
TOWNSHIP.
THE SIBLEY GARDENS NAME CAME
FROM WHEN IT WAS ACROSS THE
STREET, A LOT OF THE ITALIAN
IMMIGRANTS THAT LIVED IN THE
AREA, THEY HAD THEIR GARDENS
THERE.
IT WAS LIKE SIBLEY GARDENS.
>> FOUR GENERATIONS OF THE
FAMILY HAVE WORKED HERE.
>> I GREW UP BUSING TABLE,
WASHING DISHES WHEN I WAS A KID.
I LIKED THE EXCITEMENT.
MY DAD IS 89.
HE STILL COMES TO WORK EVERY
DAY.
MY NEPHEW JAKE, HE LOVES IT.
HE HAS A PASSION FOR IT.
>> Michelle: THE RESTAURANT
HAS AN INTIMATE, CLASSY
ATMOSPHERE, WHERE EVERYONE IS
TREATED LIKE FAMILY.
>> REGULAR, WE HAVE PEOPLE THAT
COME IN THREE TIMES A WEEK.
WE HAVE KITCHEN STARS THAT
STARRED AS DISHWASHERS.
I’M PROUD OF THE FACT PEOPLE
WANT TO WORK HERE THAT LONG.
>> Michelle: WELL, THIS IS A
BEAUTIFUL SPREAD, SO GET INTO
THE MENU.
WE’LL START WITH THEIR
APPETIZERS.
THIS IS THEIR ESCARGOT, IT’S A
LITTLE BIT DIFFERENT THAN MOST,
BECAUSE IT HAS BOTH SNAILS AND
SCALLOPS.
THEY’RE IN A BUTTER GARLIC
SAUCE, AND IT’S TOPPED WITH
BUTTON MUSHROOM, BACON, AND
COMES WITH TOASTED CIABATTA ON
THE SIDE.
ANOTHER GREAT WAY THE START OFF
YOUR MEAL IS WITH THIS GOAT
CHEESE NAPOLEON.
SO IT HAS CREAMY GOAT CHEESE,
BASIL, AS WELL AS ROASTED GARLIC
AND RED PEPPER.
IT’S TOPPED WITH PINE NUTS, A
BALSAMIC DRIZZLE, AND IT COMES
WITH TOASTED CIABATTA ON THE
SIDE.
IF YOU’RE LOOKING FOR SOMETHING
LIGHT, CHECK OUT AN DEGREE YES’S
CHOPPED SALAD.
THIS IS NAME AFTER NICK’S SISTER
AN DEGREEA.
IT HAS A BUNCH OF DIFFERENT
VEGETABLES INCLUDING BEATS,
CARROT, CELERY, CUCUMBER.
IT HAS TOASTED FLATBREAD IN
THERE FOR SOME CRUNCH.
ANOTHER GREAT VEGETARIAN OPTION
IS THIS MEDITERRANEAN PASTA.
SO THIS HAS PENNE NOODLES IN A
GOAT CHEESE CREAMY SAUCE.
IT COMES WITH TOMATOES, KALAMATA
OLIVES, SPINACH, AND A LITTLE
PARSLEY TO FINISH IT OFF.
MOVING ON TO THE MAIN ENTREES,
WE HAVE THIS CHICKEN SONOMA.
IT IS SAW SUAU THEYED CHICKEN BR
WITH A WHITE WINE SAUCE,
ARTICHOKE HEARTS, SUNDRIED
TOMATO, CAPERS, AND PARSLEY OVER
THE TOP.
NOW, THEY LOVE TO DO SPECIALS
HERE.
THIS IS A GREAT EXAMPLE OF ONE
SOME THIS IS A GRILLED SALMON
SERVED OVER POLENTA WITH A SAUCE
AND IT COMES WITH CRUSHED
TOMATOES OVER THE TOP.
NEXT, PROBABLY THE MOST POP
ALREADY ENTREE ON THE MENU IS
THIS STEAK SAMMY.
SO THESE ARE FILET MIGNON MEDALLIONS CUT INTO ABOUT
MEDALLIONS CUT INTO ABOUT
THREE-SUFFOLK DOWNS SLICES,-OUNC
THIS GARLIC AU JUS. AND FOR DESSERT, WE HAVE BREAD
AND FOR DESSERT, WE HAVE BREAD
PUDDING SERVED OVER AN AM RENT O
GLAZE.
>> Tati: WE HAVE THERE SPREAD
HERE.
WHAT ARE WE LOOKING AT?
LET’S START WITH THAT, BECAUSE
JASON IS LOOKING HUNGRY.
>> Michelle: SO WHEN I WENT
THERE ALONG WITH FAITH, OUR
INTERN, THIS WAS OUR COLLECTIVE
FAVORITE.
THIS IS THE STEAK SAMMY.
SO IT’S NAMED AFTER WHO YOU MET
IN THE PIECE, HIS FATHER, SAM.
AND IT’S BECAUSE HIS MOM USED TO
MAKE HIM THIS FOR DINNER WHILE
HE WAS WORKING.
>> Tati: THAT’S SWEET.
>> Brandon: PATRONS SAW IT AND
THEY WERE LIKE, I WANT IT IT
>> Jason: OH, MY GOD.
MMM.
MMM
>> Tati: YOU ALL RIGHT?
THAT GOOD?
NOW, JASON HAD A LITTLE TASTE OF
THE SAUSAGE AND PEPPERS ALSO AND
SAID THAT THEY WERE HAVE HAD
GOOD.
I’M NOT GOING TO SAY WHO YOU
COMPARED THEM TO, BECAUSE I’M
NOT GOING TO PUT YOU ON BLAST.
SO WHAT IS THAT, MICHELLE?
THAT HAS A -- TELL US ABOUT IT?
>> Brandon: THIS IS CHICKEN
PICANTE, WHICH IS SIMILAR TO A
CHICKEN PICATTA.
IT’S A WHITE WINE SAUCE.
IT HAS THE CHICKEN ON IT.
IT’S OF COURSE SERVED OVER THE
RICE THAT YOU SEE HERE, AND IT’S
JUST MISSING THE ARTICHOKES AND
CAPERS.
IF YOU’RE NOT A FAN BUT YOU LIKE
THE IDEA OF CHICKEN PICATTA, THE
CHICKEN PICANTE IS GOOD.
>> Tati: IT LOOKS LIKE IT HAS
NOODLES, WHICH WOULDN’T BE IN
CHICKEN PICATTA EITHER.
>> Michelle: IT’S LIKE A
MEDITERRANEAN INFUSION THING.
THEN YOU HAVE THE SALMON CITRUS
SALAD.
THIS IS A GREAT GLUTEN-FREE
OPTION FOR THOSE LOOKING FOR IT.
IT HAS MANDARIN ORANGES IN IT,
SLICES OF ALMONDS IN THERE, AND
YOU HAVE THE ITALIAN SAUSAGE
WITH PEPPERS.
WOULD YOU SAY IT’S CONSISTENTLY
GOOD?
>> Tati: THAT SALMON IS
BUTTER.
IT’S LIKE BUTTER.
>> THAT’S AWESOME.
>> Jason: SAUSAGE AND PEPPERS,
10-10.
THE STEAK, 11 OUT OF 10.
THESE ARE TWO OF THE BEST THINGS
I’VE HAD IN LIVE TELEVISION IN
ALL THE YEARS I’VE BEEN HOSTING
A TALK SHOW.
>> Brandon:
>> Michelle: THAT IS
IMPRESSIVE.
I HAD THAT STEAK, AND I WAS
LIKE, WE HAVE TO HAVE THAT ON.
THIS PLACE HAS BEEN AROUND FOR
AGES.
THIS IS A MENU BACK FROM THE
1950s.
I THINK WE HAVE A MENU.
SO THIS IS THEIR MENU FROM 1950,
AND IF YOU LOOK, YOU CAN SEE,
THE PRICES HAVE OBVIOUSLY GONE A
LITTLE UP, BUT IT’S STILL THE
SAME THING.
THEY HAVE LOTS OF STEAKS.
THEY HAVE ITALIAN DISHINGS.
THEY USED TO HAVE FROG LEGS ON
THE MENU
>> Tati: VERY CONSISTENT.
>> Michelle: THE VERY SIMILAR, B
THE SAMMY WAS ADDED LATER
>> Tati: IF IT AIN’T BROKE,
DON’T FIX IT.
>> Michelle: THE RESTAURANT
HAS BEEN AROUND SINCE 1935.
IT HAS BEEN AROUND FOR YEARS.
AND SO THIS IS JUST... THE
FAMILY THAT OWNS IT NOW HAS
OWNED IT SINCE THE ’60s.
,
>> Tati: WE’RE JUST ABOUT OUT
OF TIME.
WHERE ARE THEY LOCATED?
>> Brandon: .
>> Michelle: 916 JEFFERSON
ROAD IN CLINTON BETWEEN SIBLEY
AND KING.
>> Jason: THIS FOOD TRAVELED
FROM TRENTON ALL THE WAY HERE