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Written by Donna Talarico
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So you've heard of Mardi Gras. But, have you experienced "Marty's Gras?" Homemade Cajun cooking can be found in NEPA by way of Marty"s Blue Room on Old Newport Road, in Nanticoke.
I caught up with owner Jim Schonfeld (that's right, not Marty) while he was splitting wood for his cooker. He took a quick break to talk about his family business.
"We run a restaurant like a restaurant should be run- traditionally," he said.
Many families have made a tradition out of the Schonfelds' tradition.
"We have one family who comes every week," said Jim. "Their reservations are in for the whole year. There's a lot of good people here."
Jim and his family have owned MartyÕs Blue Room for the past 25 years. Since then, heÕs been the main chef and also shares chef duties with his son, while his wife and daughter focus on the front of the house. While Jim's in the kitchen creating Cajun seafood or steak dishes, he'll somtimes overhear a patron whisper, "I think that's Marty back there."
That leads to a little bit of Marty's Blue Room trivia Marty is actually the nickname for Martha Jones, the woman who owned the restaurant prior to the Schonfelds taking it over in 1984.
Marty's is known far and wide for its Cajun dishes like jambalaya and seasoned steaks and seafood. And, everything- from dinners to dessets- is made from scratch. With quality like that, it's no wonder reservations are suggested.
"We deal with all fresh fish. Nothing is out of a bag here, nothing is out of a box," said Jim. "We start each day with fresh ingredients."
The farm-raised catfish is a big seller at Marty's- it can be prepared 12 different ways. Many haddock dishes are always on the menu, but there are also featured fishes as well. Prime rib is served Thursday, Friday, and Saturday.
There is one item available at Marty's that not many would tackle. It's more like a challenge than a meal. The Surf & Turfaroni, also called The Ultimate Sandwich, is piled high with a whole lobster tail and two 5-ounce filet mignons and topped with macaroni and cheese. It is served on toasted Ciabatta garlic bread.
Marty's Blue Room also hits the road for special events and private parties with its Colossal Cajun Catering Rig, which has a self-contained smoker. There is a large catering menu filled with smoked favorites and sides from which to choose. But that's the only smoker you'll see at Marty's, as the restaurant recently went smoke-free.
"We felt that was important," Jim said, commenting on the more health-conscious our area is getting.
Marty's Blue Room is open Tuesday through Saturday from 5 p.m. to 10:30 p.m. and is closed on Sunday and Monday.
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