SEAFOOD DELIGHTS IN BERGEN COUNTY AT SPRING HOUSE

There is something deeply comforting about a meal that reflects both place and season. At Spring House in Bergen County, that balance begins with the sea. The restaurant brings a distinct Italian perspective to seafood, blending the freshness of the Mediterranean with the warmth and rhythm of Bergen County dining.

Inside the restored Demarest–Lyle House, guests are welcomed into rooms filled with soft light and quiet conversation. The air carries the scent of garlic and olive oil from the kitchen, where Chef Pasquale “Paco” Frola works with a small team to prepare dishes that celebrate simplicity.

Every plate begins with the same philosophy: use the best ingredients available and let their natural character come through.

The Italian View of the Sea

For Chef Paco, seafood is not just a category but a conversation between land and water. The menu changes as the seasons shift, guided by what arrives fresh each morning. Some weeks bring line-caught branzino from the Mediterranean coast, others feature wild shrimp or baby octopus from trusted purveyors.

Each dish feels grounded in tradition yet modern in execution. A branzino roasted with lemon and herbs arrives with crisp skin that gives way to delicate flesh. The sauce, made from olive oil, parsley, and a touch of Calabrian chili, offers brightness without distraction. The plate looks simple, but every flavor has been thought through.

Spring House avoids excess. There are no unnecessary flourishes, only clean lines and honest flavors. That restraint is what gives the food its quiet confidence.

A Kitchen That Thinks Seasonally

The seafood selections evolve throughout the year, inspired by the rhythm of the markets. In the cooler months, the menu leans toward comfort with tender octopus braised in tomato with olives and capers, or salmon paired with roasted squash purée and king oyster mushrooms. When the weather warms, the cooking grows lighter, with tuna tartare, lemony pastas, and delicate salads that feel made for long evenings outside.

Guests who return often notice these subtle shifts. No two visits are the same, and that is part of the appeal. The kitchen lets the ingredients decide the direction, and the result is a menu that always feels alive.

The Craft Behind Each Plate

The seafood at Spring House is only as good as its preparation, and the kitchen treats every step with care. Fish is roasted to maintain its natural texture. Shellfish is handled gently to keep it tender. Sauces are built slowly and finished at the last moment to preserve freshness.

That level of attention extends to the pasta. The cacio e pepe, made with house-rolled gnocchetti, has become a guest favorite. Its simplicity pairs beautifully with a grilled shrimp topping or as a companion to roasted salmon. In every case, the focus is on harmony with flavors that meet rather than compete.

When the server sets a plate on the table, it feels complete yet never crowded. A few bright vegetables, a touch of citrus, and the scent of good olive oil bring everything together.

Dining as an Experience

Dinner at Spring House is about pace. The setting encourages conversation, not rush. Guests start with a glass of wine, often a crisp Vermentino or a Pinot Grigio from Friuli, before moving into antipasti. As the evening progresses, the courses arrive in a steady rhythm that feels natural rather than timed.

The restaurant’s design supports that sense of calm. Stone walls, soft lighting, and antique wood beams keep the focus on the food and the people at the table. There is a sense of intimacy that makes the space work equally well for a quiet dinner or a celebration with friends.

In summer, the experience expands into the garden behind the house. The open air, the scent of herbs, and the hum of music in the distance create a moment that feels suspended in time. Guests linger, sharing oysters and wine long after the sun has gone down.

The Work of Chef Pasquale “Paco” Frola

Chef Paco’s influence is everywhere. His training in Italy and years of experience in New York kitchens have shaped a style that values balance over flash. He sources ingredients from farms and fisheries that share his respect for quality.

What defines his approach is restraint. Each dish feels deliberate but never forced. The flavors are Italian at their core yet open to subtle global influences. His octopus braised in tomato and olives nods to Naples, while shrimp in a light Cognac sauce carries the quiet richness of northern Italy.

Guests who meet him during service often notice his calm. He moves through the dining room at a steady pace, checking plates, greeting tables, and returning to the kitchen without fanfare. That steady rhythm mirrors the way the restaurant itself operates: quietly confident, precise, and rooted in hospitality.

The Wines of Spring House

Seafood deserves thoughtful wine, and Spring House builds its list with care. The selection spans Italy from north to south, offering both familiar and lesser-known regions. A white from Liguria might echo the flavors of the coast, while a dry Sicilian blend pairs well with shrimp and citrus.

The list also includes reds light enough for seafood, such as Barbera and Chianti Classico, allowing guests to explore beyond the expected. The staff is trained to guide pairings that complement the kitchen’s style rather than overshadow it.

Wine here feels like part of the meal, not an accessory. Every sip is meant to carry the flavors forward.

Lunch and Midday Dining

Seafood continues onto the lunch menu, where lighter preparations shine. Roasted salmon over greens, grilled shrimp atop Tuscan kale salad, and a delicate spaghetti pomodoro with a side of branzino reflect the same balance of freshness and comfort.

Brunch adds a sense of celebration to the weekend. One standout is the Smoked Salmon Benedict, which layers Norwegian salmon and poached eggs inside a flaky pastry with hollandaise. It is elegant without pretense and matches perfectly with a glass of prosecco.

Even at midday, the service and attention to detail remain the same. Guests linger over coffee and dessert, treating lunch as a pause in the day rather than a task to complete.

Summer Seafood Evenings

When the season allows, Spring House brings its seafood to the garden for a series of outdoor evenings. Oysters are shucked to order, lobster rolls are served warm, and wines are poured while musicians perform nearby. The scent of grilled fish and lemon fills the air.

These evenings have become a signature part of summer in Bergen County. They draw locals and visitors who come for good food and a sense of ease. Guests move between tables, talking and tasting, as plates and glasses are refreshed. The atmosphere stays elegant but never formal.

Each event feels like a continuation of what Spring House does best by turning a meal into a moment worth remembering.

What Makes It Distinct

Many restaurants can serve seafood, but few capture its spirit the way Spring House does. The difference lies in intention. The food is not rushed, the flavors are not disguised, and the setting allows guests to enjoy both without distraction.

It feels rare today to find a place that values restraint and warmth in equal measure. At Spring House, that combination is the standard. Guests leave not only satisfied but restored, already thinking about the next visit.

Plan Your Visit

Spring House is located at 91 West Clinton Avenue in Tenafly. The restaurant is open for dinner Tuesday through Sunday beginning at 4:30 PM, with lunch and brunch offered on select days. Reservations can be made online or by phone at (201) 353-0080.

Valet parking is available, and the staff welcomes guests to call during non-service hours for private dining inquiries.

A Closing Reflection

Seafood carries the soul of Italian cooking. It is simple, pure, and connected to nature. At Spring House, that tradition continues in a way that feels true to both Italy and New Jersey.

Every meal tells a small story of the sea, of the season, and of the people who make it possible. That is why dining here never feels routine. It feels like an evening meant to be remembered.