REVIEWS

"Simple approach yields complex results" - by Karen Tina Harrison

"Two years after opening, Snyder's "casual, everyday gourmet food," as he calls it, draws demanding diners from Kenilworth, Cranford, and beyond. His gracious, versatile bistro serves dinner, lunch, brunch, and wine-pairing dinners, and his seafood, beef, game, and house-made pasta are terrific."

"On the Boulevard" - by Deborah Carter

"As you approach Boulevard Five72, it's clear that your dining experience at this two-year-old eatery will be anything but ordinary. The creativity continues with the menu, filled with tantalizing dishes executed with surprising pairings that make each selection stand out. Executive chef and managing partner chef Scott Snyder offers innovations in every course."

"On this weekend night, folks everywhere are toasting one another. Servers sashay around the dining spaces briskly and purposefully as the evening promises to crescendo every 15 minutes." - by Andrea Clurfeld

"A private room just off the entrance to Boulevard Five72 is set for a large party. Plates, glasses and votives sit pert on a long banquet table. As we're shown to our perch in the L-shaped first-floor dining room, a table for 10 catty-corner from ours is being readied for guests. Before long, on our other side, a few tables are being pushed together by the busy floor crew. I ask a server how many will be in that party. He shrugs and says, "Either 10 or 12. We'll find out when they get here."

"Surprising twists on popular favorites" - Zagat Rated

"Surprising twists on popular favorites" paired with "a top-notch wine list" "attract a crowd" to this Kenilworth New American arrival "lovely decor" and "attentive service" make it "very inviting" - and try "Snyder's homemade chips."

Jersey chef showcases small but efficient kitchen - By Sharon Gintzler

"In terms of tools, it doesn't take much to create a good, functional working kitchen, Snyder said. "I only have four pots and two saute pans." He advises limiting the amount of kitchen equipment and buying higher quality multi-purpose items to help save space. "It doesn't take much to make great food," Snyder said. "Less is more."

Autumnal Delights From a Focused Chef - By David Corcoran

"My favorite dish, however, was an appetizer that received the kind of care that lesser restaurants wouldn't lavish on their signature entree. Three perfectly seared scallops atop sat atop a daube, or stew, of green lentils with apple-smoked bacon; a creamy celery-root puree fragrant with nutmeg; and beurre blanc with a multinational reduction of riesling, ginger and lemon grass."

Cody Kendall's Top 10 of 2008 - By Anthony Venutolo

"Chef/owner Scott Snyder showcases regional produce and seafood. Pumpkin ravioli in a mascarpone froth gets extra gusto from chanterelle and blue foot mushrooms."

Boulevard Five72: Where "everyday gourmet is at home" - By Cody Kendall

"Snyder is "passionate" about seafood, which accounts for a good share of Boulevard's offerings. They are always well-accessorized for extra appeal. Almond-crusted Atlantic cod is served with Littleneck clams; ratatouille and olive tapenade bump up the sauteed red snapper. The jumbo lump crab salad appetizer, dressed with mango vinaigrette, features plenty of crab atop a pedestal of avocado and papaya. Snyder also enjoys working with wild game and lamb, so expect to see those items proliferate on the menu as we head into colder weather, and good use is made of the wood smoking grill."

Local couple opens Kenilworth restaurant with NYC flair - By Craig Turpin

"Chef Scott Snyder introduces American cuisine with hints of global influences: intense flavors, unexpected combinations and unique ingredients. The menu features prime meats and fresh fish grilled over hickory wood and prepared with broths, jus, and natural juices. Boulevard Five72 has a private wine room and a banquet room that accommodates 140 people for private parties, weddings and corporate events."

Harvest Dinner at Dreyer Farms in Cranford brings gourmet dining outdoors - By Ellen Dooley

"Sparkling in the afternoon sun, the glass vases of flowers attracted a few bees that buzzed the length of the crisp, white linens on the dinner tables arranged on the soft dirt road that served as an outdoor dining room."