By Millicent K. Brody January 31, 2002
Specialties of the House:
Lunch: Jeffrey’s chicken salad served warm over field greens with
roasted red peppers and marinated artichokes. Jeffrey’s Favorite burger loaded with Swiss cheese, crisp bacon, lettuce, tomato and homemade barbecue sauce. Grilled vegetable sandwich on a freshly baked roll.
Dinner: Grilled shrimp over field greens with a citrus vinaigrette.
Steamed mussels, with fresh thyme, cream and white wine. Baby spinach salad with pecans, brie, dried cranberries, and a pear champagne vinaigrette. Jumbo seared sea scallops, with spinach and pancetta, finished with a balsamic reduction. Braised veal shank in a white wine sauce, served with a root vegetable garnish.Vegetable tower featuring an assortment of grilled and roasted
vegetables, served with cous cous.
The Rust family has arrived in full regalia. Leading the way for the year 2002 is Chef Proprietor Jeffrey Rust who has designed and decorated his American restaurant with a sweeping patriotic theme.“I always knew I would own a restaurant,” said the chef, who has done most of the exquisite labor himself, with assistancefrom friends and family. “My patriotic theme started many years ago,” he said. “What I want people to know is my restaurant was a work in progress, much before the 9/11 tragedy.” From the gorgeous gold stars in the carpet, to the burgundy, blue and white candles, the intimate dining room is enhanced with a magnificent copper ceiling. In addition, a cozy bar welcome guests to stop by for a relaxingcocktail, or one of the restaurant’s signature Martinis.
Growing up in Scotch Plains, Jeffrey Rust credits his grand-mothers for influencing his career.“Cooking was always in my blood,” he said. “I remember my one grandmother lived on Carleton Road. As a child, I would sit on her kitchen counter and mash the potatoes.”
Folks might remember seeing Jeffrey at Homeward Bounty where he fried the chicken, prepared the excellent tuna and chicken salad, and baked the delicious bread and cookies. But his trips to Lake George withhis dad Bruce, and late grandfather Gilbert Rust led him to ownership of Island View Cafe in Hague, N.Y. Serving everything from burgers, to homemade pastries and ice cream, Jeffrey has used all of his knowledge to enhance his culinary skills.
“Jeffrey always had a penchant for fine food,” said his mother, Dolores Rust. “I always knew he was talented.He was always able to duplicate gourmet recipes from leading magazines.”Graduating from the Culinary Instituteof America in Hyde Park,N.Y., the talented chef/proprietor headed straight to Chez Catherine where he worked as a sous chef. "With his excellent lineage, Jeff knew where he wanted to be. He just needed time for the space to become available,” said Bruce Rust.
Taking ownership in June 2001, he was ready to open his signature
restaurant on December 27, with a full menu and homemade desserts.
“He is a pleasure to work with,” added his father, who, with his wife
Sandy, owned Gleek and Rust Opticians.“Our son is hardworking, dedicated,disciplined, focused, and always a pleasure to be with,” she
added.
Aside from a maple glazed tenderloinof pork with braised savoy cabbage and roasted garlic mashed potatoes, ($18), sample the grilled duck breast on a bed of green lentils And bacon, with a dried cherry sauce, ($19). Tossed with baby shrimp, artichoke hearts and tri-colore greens, a farfalle pasta is enhanced with a roasted garlic sauce, ($15).
Desserts themselves are a specialty. A chocolate mousse arrives with a pistachio creme Anglaise in a chocolate firecracker, ($8), while signature lavender ice cream ($6) and a classic cappuccino
creme brulee is delectably flavored with coffee, ($6).Treat yourself to not only the freshly, prepared food, but the whole new look Jeffrey’s of Westfield has to offer.
