By Melody Kettle

Richie Cecere is considering reopening his eponymous, yet defunct, supper club.  But before he does, he wants your opinion.

Richie Cecere’s Restaurant & Supper Club (2 Erie Street) opened in June 2002.  Construction of the  three-floor, mahogany and white onyx temple to jazz and feathered dancing girls, took seven years, and millions of dollars to complete. In January 2012, Cecere closed the doors.  For over a year, Cecere’s has idled in vacant limbo.

Richie Cecere's exterior

Richie Cecere’s exterior

So what went wrong?  Cecere spoke, in hindsight, that a premium was placed on the music shows, and not on the food.  Cecere says, “people referred to Richie’s as a “jazz club” and put the food in a subordinate position.”

Following the closing of Cecere’s, the rumor mill swirled; developers and restauranteurs tried unsuccessfully to obtain ownership of Cecere’s.   Most recently, Cecere received an offer for the restaurant and liquor license from highly regarded NJ restauranteurs who recently attempted to secure a space in Montclair.

If Cecere refuses the offer and opts to reopen, he plans to make the food – especially the chef – a priority.   Cecere would entertain a chef partner, “but he’d have to have a really big name.”  Cecere also adds, “putting on a show every week was hard work but very thrilling and the feeling of over 350 people coming from all over the tri state area to see the show was a thrill of a lifetime and dream come true.”

So, what does Montclair want? Does Montclair want Cecere’s back? If Cecere’s did return, what would you want to be different?



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49 Reader Reviews

  1. E

    The problems that i have, when we went out is surprisingly alot of places they still don’t understand vegetarian well, they still use oyster sauce in vegetarian options dishes, fish sauce or shrimp paste in Thai cooking, chicken stocks in alot of soups, fish stock in japanese restaurant, deep fried chips together with squid/chicken/fish. And surprisingly, there are still alot of restaurants use those ingredients mentioned above and list the dishes as vegetarian/vegan dishes in their menu and they still alot of vegetarian/vegan friends that didn’t realise about this. It is safer to eat at 100% vegetarian restaurants. If we have to eat other than vegetarian restaurant, just mentioned to them clearly that we dont take any chicken stock or any sauce that derived from animal as well.

  2. Ashley

    Here’s to hoping that 2014 is even more vegan-friendly and that people eat with their ethics as well as their palates…

    A healthier future for all of us.

  3. Dori

    Great article! I have no doubt that Rachel’s stollen is nothing less than fantastic! She is a multi-year winner in the annual professional baking contest, America’s Best Raisin Bread Contest! That’s not an easy task as some the finest bakers in the country compete to claim the Grand Prize Title! Having accomplished this twice puts Rachel in my “Baking Super Hero” category.

  4. WarrenBobrow

    it’s authentic, but dirty in there. I reviewed it for the Daily Record Newspaper and was not amused by what I saw. As my editor Bill Westhoven said so wryly, occupational hazard reviewing restaurants…

  5. Doris

    This is great! Thank you!

  6. WarrenBobrow

    Catoctin Creek Distilling Company December 7

  7. DR

    Just to recommend a correction – it’s located in Ridgefield – not Ridgefield Park

    Next time, please eat at the restaurant next door – it’s the same owners and it’s delicious.

  8. WarrenBobrow

    He’d BETTER GET BUSY!!!!! After all, he’s from JERSEY!!!! JERSEY STRONG!!!!!!


    I couldn’t agree with you more! Once you get the Barbecue Bug there is no cure. Reading this article makes me want to go there again! I love this place.

  10. jan

    i LOVE gin and tonics! but once i go gin there’s no turning back…

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