Experience the rich, wholesome flavors of Chef John Iachetti’s scratch-made Italian cooking in a dining room designed after his own and then some
BY LIANNA ALBRIZIO
He’s opened up night clubs around the country for Great American Songbook revivalist and five-time Grammy-nominated musical extraordinaire Michael Feinstein. Merging his love of entertainment and hospitality, longtime Paramus turned Glen Rock resident John Iachetti has opened up his heart and the doors to his three-year-old restaurant hailed after the man himself. Welcome to Iachetti’s American Brick Oven Kitchen {918 Prospect Street, Glen Rock; 201.773.4782; iachettis.com}.
One of Glen Rock’s latest gems situated in an unassuming strip mall on Prospect Street, Iachetti takes on the dual role of gregarious owner and head chef.
“There’s nothing better than music and food and beverage,” says Iachetti at a table inside his restaurant. “They complement each other. We wanted a neighborhood spot where I can take my hospitality skills and be able to entrench it in a philosophy that really builds a brand.”
One afternoon in February 2020 — right before the coronavirus pandemic temporarily shuttered indoor dining, Iachetti (pronounced I-UH-KETEE) emerged from the kitchen where he had just broke a sweat to make lunch for a crowd of hungry guests who were seated in the modern, neutral-colored dining room. Designed by his wife, Cheryl, the restaurant takes its motif from the actual dining room in the Iachetti family’s home. The idea was to do just that: make guests feel like they’re having dinner with their family. Among their many palatable, standout dishes is Chicken Milanese, the poultry of which is buried beneath arugula and fresh mozzarella with a drizzle of balsamic reduction. Next, homemade flatbread topped with chunks of butternut squash, pungent goat cheese, and antioxidant-rich artichoke.
The lunch plates are brought over by an attentive server to three women, one of whom lives on a street in Paramus where Iachetti played with friends and delivered the morning paper in his youth. This kind of rapport is a shining example of the typical banter he has with his customers with whom he makes fast friends.
“We knew that living in this area, there are so many pizza places,” says Iachetti, adding that he willed to open up a “community-minded, kid-friendly” restaurant that caters to the entertainment needs of all age groups.
On occasion, the restaurant is closed on certain days to accommodate private parties for Girl and Boy Scout Troops, bridal showers, and bimonthly cooking classes led by chef Iachetti. Trained at the Culinary Institute of America, Iachetti specializes in elevated Italian-American fare with special attention paid to the dietary needs of customers. (Bacon and sausage here are gluten-free.)
Upon taking a seat in the dining room, each table gets a basket of Iachetti’s specially-made bread that he cooks in his famous wood-fired oven. Above it sits an inviting sign reading, “Welcome To My Kitchen.” One loaf is wholewheat with quinoa, raisins and a touch of molasses; the other is plain semolina bread. Iachetti’s namesake spicy meatballs (the recipe for which comes from his revered Aunt Angie), Granny Flo’s Parmesan-Crusted Rice Balls (you can guess whose recipe those are!) and the Heirloom Tomato and Mozzarella made fresh daily and served with pickled red onions, kalamata and olive vinaigrette, are must-tries to jump-start your dining experience.
Crafted with locally-sourced ingredients, there’s something for every palate at Iachetti’s. Whether you’re craving classic Italian or a certain kick to your meal, mouths and stomachs will be wowed by abounding flavorful options. Family favorites span Cajun Chicken Rigatoni; Miso Braised Short Ribs served with red cabbage slaw, latkes, and firecracker applesauce; Grilled Prime Sirloin Steak with parmesan fries and onion rings; and Dr. Pepper glazed baby back ribs with BBQ sauce and kale slaw. And that’s just their everyday offerings!
For those with a hankering for loaded flavor, the chef’s daily specialties are guaranteed to leave tastebuds satisfied. Relieve the Monday blues with Honey and Vanilla glazed Roast Duck with wild mushrooms and crispy rice. For lovers of turkey dinner, there’s no need to wait around for Thanksgiving. At Iachetti’s customers can have their Thanksgiving turkey with all the trimmings every Tuesday.
“Thanksgiving dinner is the hardest meal to cook with 19 pots,” jokes Iachetti. “Here, you can come in and have every trimming possible. There’s nothing better than Thanksgiving dinner with an organic turkey, cranberry sauce, peas, and sweet potatoes.”
Sundays are a day of rest, so leave the Sunday cooking to Iachetti. Indulge with the family in the Pasta Pomodoro served with meatballs, sausage, braciole and ricotta.
Light lunch? Flatbreads cooked in their wood-fired oven range from Margarita to creamy Clam Chowder, and Prosciutto and Chorizo Artisanal. All spring long, roasted Long Island Duck and scratch-made Short Rib Ravioli will be on their seasonal menu, just BYOB. But don’t just stop in for dinner! Iachetti’s also serves brunch on Saturday and Sundays from 11:30-3:30pm. Decadent options include buttermilk chicken and waffles served with collard greens and spicy maple syrup, and their crowd-pleasing Cannoli-Stuffed French Toast. Inquire about catering and private parties.
