Ventanas Restaurant and Lounge, nestled in the heart of Fort Lee, New Jersey, offers a unique blend of American and Cuban cuisines served in a vibrant, contemporary setting. With its large, beautiful windows providing panoramic views of the George Washington Bridge and Manhattan skyline, the ambiance is both inviting and exhilarating.
The Vibrant Ambiance of Ventanas Restaurant & Lounge
“Alexander Duran, with my help, decided to design this restaurant using contemporary and artistic takes on the architecture, along with creating a wow factor upon entering,” Travis Duran, Assistant General Manager at Ventanas, told us. “From the jellyfish hanging from the 25-foot ceiling to the large format oval bar, we feel there is a lot to look at when dining at VENTANAS. It creates a sophisticated ambiance that allows for a dining experience that pushes past amazing food, cocktails, and service. We believe it is grand and luxurious, yet cozy all at the same time.”
The menu, crafted with an innovative twist, ranges from succulent steaks to fresh seafood, ensuring there’s something to tantalize every palate. The menu was developed by Chef David Burke and Executive Chef Sean Piccaretto to develop a unique fusion of flavors. “Chef David Burke has been a titan Celebrity Chef in the industry for decades. Chef Burke paved the way for Chef Sean Piccaretto to be able to bring his talents from the West Coast to VENTANAS,” Duran said of the collaboration. “Both Chef Burke and Chef Sean openly collaborate and use each other’s strengths to create new dishes to keep VENTANAS ahead of our competition. Chef Burke has an extensive background in American Cuisine, while Chef Sean has worked in a handful of restaurants with Latin and Asian influences. This balance creates perfect harmony in our culinary program.”
In addition to a delightful culinary variety, Ventanas has a special beverage program designed to complement the menu. “When crafting a wine list, it’s crucial to consider not only the style of the cuisine but also the preferences of our guests. Given the dynamic nature of our menu, a key challenge is ensuring that our wine selection matches the diverse flavor profiles of our dishes,” Duran said of the wine program. “While our focus is on creating a balance between food and wine, there are instances where the spotlight shifts to the wine itself. Many of our guests seek an experience where the wine takes center stage. Our commitment to engaging with guests involves understanding their preferences and providing a level of service that goes beyond merely recommending wines. Our objective is to fulfill our guests’ wishes and serve as educators, introducing them to esoteric and interesting products that may be entirely new to their palate. With this approach, we aim to meet the preferences of our guests while simultaneously broadening their wine horizons.”
“I believe what makes our Cocktail program so special is our attention to detail, along with the use of fresh ingredients. Every ingredient we use in these cocktails is made in-house, from our freshly squeezed juices to our meticulously crafted syrups. Most of our cocktails are a modern twist on classic cocktails, which allows for innovation and creativity. For example, the Jalepiña is a sexy twist on a margarita featuring ingredients such as Don Julio Blanco, house-made Pineapple marmalade, freshly squeezed lime juice, and a hint of jalapeño, cilantro, all shaken with egg white, creating a foamy, creamy top-layer that is pleasing to the touch of the lips. The Grass Ain’t Greener is an artistic take on a delicious cocktail made with dry ice, giving it the effect of smoke draping over the sides of the glass, turning heads as it is walked to the table through the dining room. We love creating a wow factor for our guests without sacrificing the integrity of the cocktail.”
