BBQ in the Winter: New Restaurant Offers Portuguese Comfort Food

Like so many people with the entrepreneurial spirit, Joe Belardo decided to take a leap of faith and open a new business in the worst economic climate since the Great Depression.

But Belardo is enthusiastic and passionate about the food and the value he is offering to his customers at a time when almost everyone is looking for the best deal around.

Liola’s Restaurant, located at 38 East Mill Road in Long Valley, (formerly Tina’s Restaurant) kicked open its doors at the end of January, smack in the middle of one of the coldest winters on record.

But in many ways the timing couldn’t be more perfect because Liola’s specializes in Portugeuse-American grilled chicken, beef and shrimp dishes with a range of side orders that include grilled vegetables, rice, black beans, apple pie baked beans and hand cut fries–that can best be described as nutritious comfort food.

Belardo said he is committed to offering healthy and tasty food at a very affordable price.

Specialties from the grill include Garlic Shrimp with a side dish for $13, and half a barbequed chicken with two side dishes for $7.50, and a whole chicken with two sides for $13. A half order of spare ribs with two side dishes is $8.50 and a whole order is $14.

Belardo is even offering what he calls a “Recession Buster” which includes a whole barbequed chicken, a half rack of barbequed spare ribs and a side of fries and rice for $20.

Though Belardo, who is of Irish-Italian descent, said that while he is not Portuguese, he has done his homework and has developed his own recipes inspired by Portuguese cuisine.

The former Iron-worker said he got tired of working in the industry, and after a couple of rounds of layoffs he decided to pursue his love of cooking and studied at the Institute of Culinary Education in New York City.

Later he worked as a chef at Bobby Flays Restaurant in New York, and a number of restaurants in northern and central New Jersey.

“I also spent a lot of time visiting and learning from the Portuguese restaurants in Newark and Elizabeth,” said Belardo.

Belardo found that he loved the art of the barbeque and began to cook competitively. He became part of the barbeque circuit and won a number of awards for his dishes.

“I always liked cooking on the grill. And I was attracted to Portuguese spices and flavor,” said Belardo.

At the end of 2010, Belardo was searching for a location for his new restaurant, and was in the middle of another deal, when the Long Valley location became available.

“I found this spot on the ‘Net and decided to take a gamble,” said Belardo.

Belardo said he’s sticking with the basics.

“I’m offering marinated meat cooked over charcoal. It’s a Portuguese-based marinade, but we do our own version of the rice,” said Belardo.

He also has plans for a porch for his restaurant which can seat about 16 tables.

“It will be really pleasant during the warm-weather months and I’ll be adding to the menu to include Portuguese-American desserts like Flan and custard served with espresso. And of course everything will be home made,” said Belardo.

Belardo said he also plans to expand to offer catering services for individuals and businesses in the area.

Though these are challenging times for anyone in business, Belardo is enthusiastic about what he is doing. And he is inspired everyday by the name of his restaurant–Liola's–which is not a Portuguese word but rather a combination of the names of his two daughters–Lilly and Olivia.

Liola’s is open Monday to Saturday from 11 a.m. to 8 p.m. Credit cards are accepted with a $15 minimum purchase. For more information, call 908-876-0002.