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Fink's BBQ Returns to Bergen County

BBQ specialist Dave "Fink" Finkelstein and New Milford's Robert Gant recently opened shop in Dumont after an eight-year hiatus in Bergen County

After an eight-year hiatus in Bergen County, BBQ bandits David "Fink" Finkelstein of River Edge and New Milford's Robert Gant have resurrected their culinary talents by opening Fink's BBQ Smokehouse in Dumont.

The Regional School District alumni joined forces in 2011 at Johnny's Smokehouse in Pearl River and opened their Madison Avenue restaurant late in 2012. Finkelstein previously owned Fink's Funky Chicken and Ribs in River Edge but closed shop in 2005.

With everything made in-house (except for the fries), diners who hunger for a Cajun and Creole flavor explosion will have much to choose from. Appetizers range from a smokey garlic shiner shrimp to a New Jersey lollipop (bacon wrapped potato stuffed with Taylor Ham). Smoked jumbo wings can be doused in either the "tangy apple", "sweet and smokey" or spice barbecue sauce.

The duo will cook up two New Orleans Po Boy sandwiches (catfish or battered Cajun smoked pork loin), freshly made gumbo and chili, and fried, grilled or broiled chicken, shrimp, catfish or pork.

The wood-burning smoker which can handle up to 750 pounds of meat, provides all the pulled pork, pulled turkey, spare ribs, chickens, chopped beef and BBQ hash, for any diner to choose form.

Fink's Smokehouse will even offer desserts to satisfy that sweet tooth with a pineapple upside down cake with roasted pineapple rum sauce, or caramelized apple pie bread pudding with caramel sauce.

Located at 26 West Madison Avenue, Dumont, Fink's BBQ Smokehouse is open seven days a week from 12pm to 10pm (Mondays-Thursdays and Sundays) and 12pm to 11pm (Saturdays). The bar is open until 2am daily.

The Cajun/Creole inspired restaurant offers lunch and dinner either with or without reservations. The Smokehouse can be contacted by calling 201-384-3210. 

Vincent Mohan March 01, 2013 at 12:02 PM
My wife and I had dinner there last night. The service was good, but then we were the only patrons in the place. Problems: 1) High prices for the food. My wife paid $5.00 each for two pulled meat sliders and $5.00 for a small portion of corn souffle 2) Seasoning. The cole slaw was tasteless. I think they simply chopped some cabbage and put it in a bowl. The seasoned fries had no more taste than unseasoned frozen fries that are done in an oven. 3) BBQ sauce. Or, rather, the lack of it. I can understand not drowning the meat, but all BBQ restaurants I've been to have extra sauce on the side. Perhaps we should have asked, but this is a dedicated BBQ restaurant, and it should have been put on the table without asking. Pluses: 1) The beer was cold.

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