MORRIS COUNTY — If you are comfortable with numbers, like solving puzzles, and enjoy helping other people, volunteer tax preparation may be just the thing for you. United Way of Northern New Jersey offers free tax preparation services to lower-income households throughout our communities. Last year volunteer tax preparers completed over 5,000 tax returns. Their efforts helped bring $6.3 million in refunds back into people’s pockets and the local economy!

You do not need an accounting or financial background. Training will be provided, online, starting in December 2020. You will be working virtually as part of a collaborative team to assure that you will be able to pass the IRS certification at an appropriate level.

The volunteer schedule is flexible.

Contact Monica Conover at (973) 993-1160 ext. 529 or email monica.conover@unitedwaynnj.org.

PARSIPPANY — According to their website, Bruno’s considers itself to be an unassuming, old-fashioned, Italian neighborhood gathering place, without pretension, or misplaced aspiration. It is certainly that, and much more. Considering the enormous amount of competition here in New Jersey It is hard to stand out as an exceptional Italian restaurant. Bruno’s Italian Bistro has met that challenge and can easily be included among our areas’ premier fine dining destinations.

It is hard to miss the attractive, brightly lit, classy, exterior of this venue which is situated in the middle of the Powder Mill Plaza. Immediately catching your eye is the large, appealing outdoor patio, which is often heated with multiple California propane heaters, with string lighting tastefully placed overhead, with a large protective overhanging ceiling and no uncomfortable tent-like enclosures, you can still experience the feeling of a warm and cozy outdoor environment, even in semi-harsh weather conditions. If safe, comfortable outdoor dining is what you are looking for, this outdoor area is open year-round for your dining enjoyment.

As you pass through the patio and enter the restaurant you are immediately engulfed in the stylish, impressive ambiance, offering an inviting, casual, comfortable vibe, while simultaneously appearing upscale and elegant. Casual or elegant, there is no denying the warm, friendly, and welcoming rustic setting, accented with a decorative old-school tin ceiling, warm subdued lighting throughout. A perfect setting promising a thoroughly enjoyable dining experience. Did I mention that Bruno’s is a BYOB, so do not forget to bring along your favorite vino?

Owner/Chef Bruno Haklaj, and wife, Sonny, who serves as the restaurant’s General Manager, opened their Bistro in July 2017. After only a few minutes with them, I immediately found them to be two extraordinarily personable, pleasant, and energetic people who clearly loved what they are doing. Bruno explained that he found his passion for cooking back in Milan, Italy at age 21 while working for a local Chef, named Marco, who was going to become his inspiration and mentor. Apparently, Chef Marco saw something special in his young protege and encouraged him to pursue a career as a Chef and restauranteur. After his arrival in the U.S. in 1997 Bruno headed to NYC, where he continued to hone his culinary skills in a Manhattan restaurant, leading him to eventually open Cuneo Trattoria in Teaneck, and then Brunello’s in Garfield. All leading to Bruno and Sonny’s pride and joy, Bruno’s Italian Bistro.

Bruno, when asked what makes his venue special, referred to his always fresh and natural ingredients, his homemade pasta, and the pride, love, and passion he puts into every one of his dishes. Bruno’s commitment is evident in the fact that 3 to 4 times per week he is up at 3:30 a.m., heading out to the market for that day’s fresh seafood, and then working well into the evening most nights cooking and paying personal attention to every patron who walks into his restaurant. When asked, he said he could not pick out a favorite or signature dish as, “Every one of his dishes is like his kids, and you can’t pick favorites among your kids.” Bruno went on to state that he considers all his customers and staff family, and that he feels tremendous enjoyment and satisfaction in providing all his customers with a delicious, satisfying meal and great service, and that this sincere, personal touch is the reason he has so many regular, returning customers. His motto, which he proudly displays on his exterior window is, “We are not in the food business serving people, We are in the people business serving food”.

The friendly, accommodating, and proficient wait staff, all smartly dressed in classy white attire, could not have been better. The wine was quickly uncorked, ice water and hot bread appeared without delay; our classy and beautifully appointed table, complete with a fresh white linen tablecloth, sparkling glassware, and nicely folded napkins certainly added an additional layer to this restaurant’s overall vibe. There was a good size group of us this visit, so it was impressive how well they worked together as an efficient and coordinated team. Started off with a Caesar Salad, and Penne Alla Vodka, both of which were particularly good. The salad was bright, crisp, and fresh and the al dente penne pasta was perfectly prepared and served with a delicious, creamy, and properly seasoned vodka sauce.

Entrees among the group included Pork Osso Buco, Veal Sorrentino, and Chicken Scarpariello. Every dish looked and smelled amazing. Dishes were all plated with care, providing a beautiful visual presentation of a variety of mouthwatering authentic and creative Italian cuisine; the portions were generous. Everyone raved about their individual meals, but personally, I went with one of my favorites, Osso Buco. The rich, savory flavor of the meat complimented by Bruno’s delicious sauce was outstanding.

The moist, juicy, tender, succulent pork fell off the bone at my touch and tasted as good as it looked. Melt in your mouth goodness. The pork shank was accompanied with a nice side serving of light, tasty, and airy, Gnocchi, in a light sauce which perfectly complemented and carried the flavors of the star of the dish, the Osso Buco. How else to finish but with my usual Cappuccino and a traditional Italian Tiramisu for dessert (layers of flavor, ladyfingers, mascarpone, Italian custard, espresso, and a hint of cocoa); I must admit, the cheesecake and chocolate cake were also extremely tempting, but how could I resist the tiramisu.

No doubt, this was another memorable dining experience, enjoying fine Italian cuisine, made as it was meant to be made. I would certainly recommend you stopping in for your next planned night out. Molto Buono!

And, as always, please come out and support all our small, independent local businesses in any way you can.

Gluten-Free Options, Vegetarian Substitutions. BYOB, Ample Parking, Pick up and Delivery, Catering. All COVID 19 Health Requirements Enforced. Closed Monday. Rated 4.5 Stars in Tripadvisor.

Bruno’s Italian Bistro is located at Powder Mill Plaza West, 2900 Route 10 West, Morris Plains, NJ 07950; brunositalianbistronj.com; Phone: (973) 998-8004.

PARSIPPANY — The Parsippany-Troy Hills Township Council voted to transfer the liquor license of the former TGI Friday’s to Route 46 Park Plaza Associates, LLC.

Resolution Number 2021:30: stated, “Township of Parsippany-Troy Hills Council does hereby approve, effective January 19, 2021, the Person-to-Person Transfer of the Plenary Retail Consumption License #1429-33-017-008.”

On November 23, 2020, Route 46 Park Plaza Associates, LLC. was approved by the Parsippany-Troy Hills Planning Board for a Minor Subdivision/Site Plan with ‘C’ Variance for the property known as 3799 Route 46, Block: 136 Lot: 66.01. Applicant’s proposal called for subdividing the property, which is presently improved with a restaurant building and an office building, into two separate lots, so that each existing building will have its own tax lot.

During testimony, it was revealed that the owners of Barka Restaurant are interested in purchasing the property for a “higher-end Mexican/Spanish restaurant.”

According to the State of New Jersey Business Records, Route 46 Park Plaza Associates, LLC. is a partnership owned 50% by James Zorlas and 50% by Laurence J. Rappaport.

PARSIPPANY — Located in yet another small strip mall off North Beverwyck Road at the far end of the Lake Hiawatha business district you will discover a touch of Iran at the Rayhoon Persian Kabob House. Since this venue is celebrating its one-year anniversary since joining Parsippany’s diverse culinary scene last January 31, it seemed a perfect time to visit and try some authentic Persian (Iranian) cuisine and focus on this week’s restaurant review, and since this was my first visit to a Persian restaurant, one that I have heard some great things about, I was really looking forward to trying some of the house specialties.

First, a little backstory about this cool, little, family-owned and operated restaurant and its co-owners, brothers Mehdi and Reza Kazerani. According to their website, both brothers possess a long, passionate, and impressive resume in the food and service industry. Mehdi developed his culinary talents with over 20 years’ experience at the luxurious and Michelin nominated Café Matisse in Rutherford, while Reza hails from the prestigious Hotel Espinas in Iran.  Their promise to their customers is that Rayhoon Persian Kabob House will only serve fresh ingredients and that every dish will be cooked and prepared by their hands and hearts to only serve the best authentic Persian food.

The exterior of Rayhoon (which means Basil) is very appealing, with a stylish brick façade and a well-lighted, attention-grabbing, restaurant sign which welcomes you to check out what’s inside. The interior is somewhat small, sparkling clean, with its seven tables carefully arranged throughout the dining area in full conformance with all the required COVID 19 health guidelines.  Warm, comfortable, and cozy, with paintings, relaxed lighting, and some indoor plants and artifacts throughout.  Simple décor but a nice vibe and relaxing atmosphere.

Reza Kazerani, who was working the counter graciously welcomed me to the restaurant and offered me my choice of tables. Following a brief conversation, you could instantly see that Reza is a friendly, personable, hospitable, and accommodating host.  I was made to feel very much at home as he prepared my table and was more than willing to explain the menu, which features everything from soups, salads, and sandwiches to full platters while providing some suggestions at my request. He revealed that he has been back and forth to his home in Iran through the years until a couple of years ago when he and his brother, Mehdi, who was unavailable this night, decided together to open Rayhoon.  Frankly, it is a home run for the Parsippany dining scene. Reza said their love and passion for cooking began by watching and learning from their grandparents in their homeland when they were children and it blossomed from there. Their combined culinary talent clearly presents itself in their fine food and excellent service.

For an appetizer, I ordered the Kashk-O-Bademjan (Smashed fried eggplant and garlic topped with fermented yogurt, walnuts, caramelized garlic, and onions). Not being familiar with the dish I did not know what to expect. I ordered it as an appetizer, but it could have easily been an entrée.  It was an ample serving of delicious eggplant, basically, a dip that was full of amazing, different layers of flavor and spices that went perfectly with the basket of soft, pillowy, and crusty Barbari bread and butter, and two very flavorful on-the-side sauces that accompanied the meal.

The sauces, garlic (variation of Tzatziki) and habanero are both house-made with Rayhoon’s own special recipe and they both really complimented and enhanced the meal. A note of caution, the habanero sauce is extremely hot so be careful if you are not used to hot, spicy food. I personally enjoyed the habanero sauce on my Kashk-O-Bademjan, but I am used to hot, spicy food, while the white garlic sauce seemed to raise my Basmati Rice to a new taste level, and which I did liberally mix in with my rice.

For my entrée, Reza was considerate enough to put together a combo dish of Koobideh Kabob (a skewer of mixed ground beef and lamb) and Beef Soltani (a skewer of barg, which is grilled marinated, tenderized beef tenderloin). The assorted meats that comprised my entrée were marinated and prepared perfectly, cooked too medium and expertly spiced.  Juicy, savory, and mouth-wateringly delicious. I could cut the meat with my fork.  The portions are generous, plus all the platters are served with an equally generous mound of saffron basmati rice and a grilled tomato. I would suggest you try sprinkling some sumac on your rice as well.  Sumac is a dark red, slightly tangy, light-flavored, fragrant spice that just kicks the dish up another notch. I understand that if you ask, they will gladly give you a little sample packet to take home.

By now I was too full for dessert which was disappointing as I was anxious to try the Persian Rollet (Vanilla-soaked cake filled and rolled with fluffy homemade whipped cream).  I guess I will just have to save that for next time.

Rayhoon Persian Kabob House is a BYOB, so bring along your favorite, but tonight I chose to go with a traditional Persian Doogh, Abali Yogurt Soda. Had to try it!  Like everything else this evening, I totally enjoyed it.

If you have not tried Persian cuisine you are missing out.  But, if you are interested in experiencing authentic Persian cuisine there is no need to hop on a plane for Iran when you can simply stop by Rayhoon Persian Kabob House and experience a variety of authentic dishes at reasonable prices while in a clean, friendly, hospitable, and comfortable environment.

Please support all our small, independent local businesses in any way you can.

Authentic Healthy Persian Cuisine – Vegetarian, Vegan, Gluten-Free, Kabobs, Stews, Specialty Foods. BYOB, Ample Parking.

Rayhoon Persian Kabob House,  450 North Beverwyck Road, Parsippany. For information call (973) 794-6137. Click here to view the website.

MORRIS COUNTY — To continue supporting our small businesses impacted by the COVID-19 pandemic, Governor Phil Murphy signed A-4853/S-3011 to reduce businesses’ UI contribution rate for a period of time.

“COVID-19 continues to pose economic challenges to businesses across the state,” said Governor Murphy. “Today’s bill signing will alleviate the financial burdens many businesses are facing and help them get back on their feet during this difficult time.”

This legislation will reduce the amount of an employer’s unemployment taxes through the Fiscal Year 2023. Additionally, the bill will permit nonprofit and governmental employers that elect to make UI payments equal to the full amount of benefits paid to individuals attributable to service in the employ of the nonprofit or governmental employer to reduce their UI benefit payments by fifty percent for the duration of the public health emergency. The bill will result in cost savings to State entities, public institutions of higher education, local governments, and school districts during the pandemic. The short-term savings will be made possible by federal unemployment insurance advances. The recently enacted federal stimulus package extended interest-free borrowing of these loans through March 14, 2021. As of December 17, 2020, 20 states and the U.S. Virgin Islands have availed themselves of these loans.

“The contributions New Jersey employers have made to our Unemployment Trust Fund have helped keep a record number of workers afloat during this pandemic,” said Labor Commissioner Robert Asaro-Angelo. “This new law will help reduce further hardship on employers while protecting the vital lifeline of unemployment for the future.”

“Many New Jersey businesses are struggling right now, and we cannot allow them to be further penalized by a rise in Unemployment Insurance costs when layoffs were the only option for them to save their business,” said Senate President Steve Sweeney. “This law will be influential in preventing further economic damage to our businesses and communities.”

“Due to a loss of revenue, COVID-19 has forced many small businesses to lay off or furlough dedicated employees in an effort to stay in business,” said Senator Fred Madden, chair of the Senate Labor Committee. “These layoffs were not wanted by any employer and, as a result, they should not be punished with paying the cost for Unemployment Insurance claims.”

“The coronavirus has left businesses reeling from months of closures, mass layoffs, and declining revenue,” said Assemblyman Louis Greenwald. “By next year, the unemployment tax rate is expected to rise to the highest bracket, requiring employers to pay more at a time when many will likely still be getting back on their feet. We need to take action to ease the tax burden on employers during this economic crisis.”

“Many businesses were required to close quickly at the start of the pandemic. New Jersey’s economic recovery will not come as swiftly,” said Assemblyman Vince Mazzeo. “Anything we can do to reduce rising tax obligations resulting from COVID-19 is a step we need to take.”

“Not since the Great Depression has our country faced an economic crisis like the one we are seeing today,” said Assemblyman Anthony Verrelli. “After all they’ve endured, businesses need relief so that they can keep employees on the payroll and rise to meet any future challenges brought on by the coronavirus. This new law will provide critical tax relief to employers as they continue on the long road to recovery.”

“A similar phase-in payroll tax measure was utilized after the financial crisis of 2007-2009,” said Michael Egenton, Executive Vice President of Government Relations for the New Jersey State Chamber of Commerce. “This legislation will provide predictability and certainty to employers, especially during these challenging economic times due to the pandemic.  Rather than move businesses into the most expensive of six columns to replenish the unemployment insurance fund, the bill will shift them one column over instead of five this July.  Additionally, this bill prevents a rate increase for employers who had to carry out layoffs through no fault of their own.  We commend the Governor, Senate President Sweeney, Assembly Speaker Coughlin, and the sponsors – Senator Madden and Assembly Majority Leader Greenwald – for their support in making sure our employers do not experience “sticker shock” as we all work towards replenishing the UI fund.”

“NJBIA thanks Governor Murphy and the bipartisan supporters of this important legislation,” said NJBIA President and CEO Michele Siekerka. “Without it, New Jersey business owners would be looking at a massive payroll tax increase this summer, effectively penalizing struggling employers who were forced into workforce reductions beyond their control. Spreading out this increase over three years makes this increase more palatable and helps give our businesses a fighting chance.

“The CCSNJ commends Governor Murphy for signing this vital piece of legislation,” said Christina Renna, President, and CEO of the Chamber of Commerce Southern New Jersey. “With most businesses having to temporarily close their doors to help slow the spread of COVID-19, employers were forced to make tough choices in order to survive. An additional increase to the employer contribution of the UI Fund would have been a tax increase businesses did not deserve and could not afford as the pandemic continues. Thank you to the Governor and Legislature for recognizing and taking swift action to assure employers were not faced with this difficult burden.”

“The NJ YMCA State Alliance would like to commend the Governor for providing much-needed relief to the non-profit community,” said Dr. Darrin Anderson, CEO, New Jersey YMCA State Alliance. “The signing of this bill allows us to concentrate our resources on supporting the unprecedented needs in the community.”