Vol. 4, No. 9, September 2007
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A Tradition of Quality
BOOKBINDERS LINWOOD Cornerstone Commerce Center 1201 New Road, Linwood 609-601-2270
The region’s diners have long recognized the Bookbinders name, dating back to the 1860s. Two families have owned the venerable restaurant for 142 years—the original Samuel and Sarah Bookbinder family, and the Taxins, who purchased the business in 1935.
Diners can now enjoy the same high-quality food and service at the new Bookbinders Linwood, which opened July 10. General Manager Bruce Schilder is targeting local population support from September through May.
With prices lower than in Philadelphia, the menu includes more meats and fowl. Temperature-controlled wine rooms store 105 varieties. Lunches under $15 will debut soon.
The backs of the large booths that partition the sections divide the spacious dining room. Dark wood tables contrast with the rust-colored carpet and line the floor-to-ceiling windows that border the restaurant’s three exterior walls. The fabric on the plush chairs complements both the carpet and the cushions’ tight nylon weave. Geometric cubed lighting, embellished by wrought iron, softly accents the airy 240-seat dining room.
There is also a sushi/raw bar station for 12, plus a pizza oven. Soon, six 40-inch LCD televisions surrounding the 25-seat bar will play the NFL Ticket program each week.
Schilder is looking beyond individual meal service. He aims to regularly utilize the private party room that accommodates 30, making it ideal for small functions and meetings. Bookbinders also does outside residential and business catering, plus large daytime banquets. Plans are under way for a New Year’s Eve gala, and reservations are being taken for holiday parties in December.
The a-la-carte menu offers choices for both casual and complete dinners. The raw bar, appetizers, salads, pizzas and soups—including the famed Bookbinders snapper turtle soup—average under $16. A complete sushi menu features several varieties for less than $11.
Bookbinders stresses samplers, and the $18 “Tiers of Taste” offers several choices for the three-item platters.
Fish, seafood, steaks and chops comprise a long list of entrée options. Schilder says the restaurant will soon include a small house salad with the entrée prices, which range from $16 into the $30s. Fish and seafood specials change regularly, and are sold at prevailing market prices. A-la-carte side dishes are $4 to $5, and are large enough to share.
Daily Happy Hours, from 4 p.m. to 6 p.m. at the bar, offer half-priced pizzas and sushi, discounted beers and margaritas, plus the “Tiers of Taste” at full price. A second Happy Hour, which includes the raw bar at full price, is available for one hour after the close of dinner service each night. With identification, casino employees receive an additional 10 percent discount off Happy Hour prices.
Dinner hours are 5 p.m. to 10 p.m., Monday through Thursday, until 11 p.m. on weekends and 9 p.m. on Sunday. Internet reservations are available at OpenTable.com. There is live entertainment from 9:30 p.m. to 1:30 a.m. on Friday and Saturday. Major credits cards are accepted, and there is free parking on center’s lot.
CHEF'S CORNER
Cajun Swordfish with mango puree & balsamic
Ingredients
10 oz. swordfish filet
Cajun Dry Rub
2 tbl. paprika
1 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. dry oregano
1/2 tsp. kosher salt
1/2 tsp. ground black pepper
Balsamic Reduction
2 oz. aged balsamic vinegar
1 shallot (chopped)
1 tsp. raw sugar
Mango Puree
1 tbl. mango puree diced mango pieces
1/2 cup water
Fire Roasted Mango Salsa
2 mangos (rub-coated, grilled & diced)
1/2 jalapeno pepper (diced)
1/2 red onion (grilled & diced)
1/4 cup lime juice
1 tbl. extra virgin olive oil
To Prepare:
Coat both sides of the swordfish with the Cajun rub. Pan saute in oil approximately 3 minutes on each side.
For balsamic reduction place on low heat until mixture is reduced by half. For mango puree cook down for one half hour until water evaporates, then puree in blender.
For mango salsa lightly coat mangos in dry rub, grill for a short time until grill marks appear, then dice. Grill red onion and dice. Combine rest of ingredients. Serve fish over sauces with mango salsa on top.
