Describe PJ’s Pub.
PJ’s Pub is an upscale family restaurant that accommodates people of every age group. We offer excellent homemade lasagna and Greek spinach pies, fresh seafood, pizzas and Parmesan plates that are to die for. We even have an outstanding kids menu. If you are a first time customer you cannot go wrong with our daily lunch specials and blackboard dinner specials. We are the only restaurant in the area that offers pizzas, calzones and appetizers until midnight, seven days a week.
How long have you been working in the kitchen?
I have been working in a kitchen for over 12 years, from being a certified trainer, line cook, sous chef, kitchen manager and now as head chef at PJ’s. I worked at Applebee’s for eight years and Meritage for two. I specialize in contemporary cuisine as well as comfort food and classic Italian dishes.
How do you create menu items?
I am always trying to come up with new and creative dishes. I am constantly sourcing local seafood, the freshest produce and the highest quality ingredients. I am passionate about what I do and it shows through my dishes. The menu changes with the seasons focusing on seafood and lighter dishes using citrus and fruit in the spring and summer to wholesome and heavier comfort foods in the fall and winter.
What are the most popular dishes on the menu?
It is difficult to pick the most popular dishes but I would have to say our Salmon Joanne, Chicken Milanese, Greek Spinach Pie, Lasagna, Chicken Parmesan, freshly prepared salads and a variety of pizzas and calzones are very popular with the customers.
What’s an easy but delicious recipe readers can make at home?
Chicken Apricot was the first special I prepared at PJ’s Pub and to this day remains one of the favorite dishes of the owner’s wife. It is simple to prepare and will bring a smile to your face from the first bite. The [condensed] recipe is as follows:
Pound out four boneless chicken breasts. Whisk two eggs and one tablespoon of water together and set aside. Crumble one bag of honey Dijon pretzels to a granular coarseness. Dredge chicken in two cups of flour, then in egg mixture, then coat with pretzel. Heat up a large nonstick pan to medium high and add three ounces of vegetable oil. Pan sear chicken until golden dry and set aside. Add one jar of apricot preserves to pan and deglaze with a quarter cup of Sherry. Simmer for three minutes. Add onehalf cup of heavy whipping cream and three tablespoons of Grey Poupon mustard. Simmer on medium low. Return chicken back to pan with sauce and continue to cook for six to eight more minutes. Plate it then top with one container of sundried apricots (optional) and garnish with parsley.
What do you like best about living and working in South County?
I have lived in Charlestown for over two years. South County is a beacher’s paradise and what I consider home. This area is away from the hustle and bustle of the city and it is a very relaxing and peaceful place to spend time with family and friends.