Rose Foundation Featured on northjersey.com
Call to food leads Haitian chef to 25 years of prosperity at Allendale Bar & Grill
Marsha A. Stoltz | NorthJersey
ALLENDALE — In restaurant years, Pierre Romain should have left the Allendale Bar & Grill for new culinary horizons 22 years ago.
Instead, the AB&G's chef is celebrating 25 years of overseeing an eatery with a long tradition of food and service with local, regional and national accolades.
Not too shabby considering that the Haitian immigrant started his adult life thinking he was going to be a nurse.
"I came here with my family, the youngest of eight brothers and sisters," Romain recalls. "We have a very structured family, and since my sister is a doctor and there are quite a few nurses in the family, I just started in at Bergen Pines in Oradell."
However, Romain, as his colorful work tunics proudly declare, carried with him the memory of his mother's cooking and his grandmother's bakery in Haiti, where he dropped in for samples during school recess.
"I grew up with a French influence in pastry," Romain says. "I'd come back to school with my hands full and the kids would swarm me for a taste."
Unable to resist the call to food, Romain began working in Bergen County restaurants, picking up skills along the way, especially from Rick Warnecke at the Mahwah Bar & Grill, where he also first encountered owner Mike Kunisch.
"Rick taught me discipline and dedication," Romain says. "But Mike was the first owner who asked me how I was doing — how was my family? I was surprised. No owner ever cared about our personal lives. Over time, I was asked to pick up more hours at the Allendale Bar & Grill, which they also owned, and when the chef left I took over. "
Pivotal time
Romain came along at a pivotal time in the history of the two restaurants.
AB&G was originally opened in 1935 by Mike and Maude “Mom” Connelly in the Allendale Hotel, where patrons included the New York Yankees' Babe Ruth. In 1948, the restaurant relocated to its present site at 67 West Allendale Ave., where it eventually fell under the supervision of the Connellys' oldest daughter, Marge, and her husband, Walt Kunisch.
Their son, Mike Kunisch, and his wife, Bobbie, assumed control as the third generation in 1975. The family bought the Mahwah Bar & Grill in 1992 and brought in the fourth generation — sons Chris and Craig, with daughter Katie — to help run the business.
It was also where Romain met his wife of 25 years, Mary Verdicchio-Romain.
"She was a waitress at the Mahwah Bar & Grill," Romain recalls. "I asked her out three times, and each time she said no. She said later it just looked like all I wanted to do was have fun."
The couple eventually married, under the proviso of Mary's father that Romain get his U.S citizenship.
"He said he didn't want to see me marry his daughter and then run into problems about my legal status," Romain says. "So I did, I think in 2002, and given the way things are going these days it's probably one of the best things I've ever done."
The couple eventually settled in Waldwick, where they raised their four children: Pierre Jr., Miles, Trey and Noah Jean-Marie.
None of them cooks.
"They were interested in other things," Romain says with a shrug.
Early start
These days Romain gets a 5 a.m. start on his day ... at the gym.
"I have a lot of energy," he says. "I have to go play racquetball a couple hours a day to use that up."
All rested, Romain begins his day at the restaurant about 8 a.m. overseeing the arrival of food, making soup and prepping food to begin serving lunch by 11 a.m.
"I've never been sick, not one day," he says.
His lunch staff consists of three chefs, a dishwasher and two prep workers. The staff increases to four chefs, two to three dishwashers and a prep worker for dinner. He says that little phases him about his workday.
"Maybe not getting enough notice when people change jobs," Romain concedes.
The restaurant maintains a standard burger/steak/wings grill menu, but supplements it with 15 or 16 seasonal specialties.
"I like to try new things," Romain says. "We have frog legs, octopus. There's more fish on the menu. We have an 'impossible burger' for those who don't want beef. People are more health-conscious, and know what they can and can't have. And we'll make something to order if it's not on the menu."
Chris Kunisch considers Romain an integral part of the menu-planning process.
"Mom and Dad thought of him as one of their own," Kunisch recalls. "Also, in this business, it's difficult to find a chef who stays in one place more than four to six years."
Kunisch says Romain is a rare "front of the house" chef.
"A lot of chefs are good in the kitchen, but they don't want to talk to the customers," Kunisch says. "Pierre is ready any time I come back and say someone wants to talk to him. He probably knows as many of our customers as I do."
As an added bonus, Romain turns out to be handy with the physical plant as well.
"I have two left hands when it come to being a handyman," Kunisch says. "Our building dates from the '30s, and he keeps it in good shape."
Rose Foundation
Romain's life took an additional turn when Haiti experienced its devastating earthquake in 2010.
"The Kunisch family came to me and said, 'What can we do?' '' Romain remembers. "They sent out emails to patrons so we could raise $10,000 to start a foundation to help the schools where my sister and I attended, and within two weeks we had raised $150,000."
The Rose Foundation of Haiti — named for Romain's mother — still provides assistance to four Haitian schools and health care on the island. Annual casino nights at the nearby Guardian Angel Church continue to supplement the fund.
"It was absolutely humbling, the community support we received," Romain says. "Our customers have always been behind me."