Meet Alexander Duran
In 2000, the Duran family started a new Cuban restaurant & bar concept called Son Cubano, located right in the heart of the Meatpacking District in New York City. With the steady success of the brand in NYC, Son Cubano expanded in the Winter of 2010 with the opening of a brand new 7,000 square foot waterfront restaurant and lounge in Port Imperial, New Jersey.
With spectacular skyline views of the New York City, the waterfront restaurant serves a modern Cuban menu and has become a destination hotspot for both locals and out of town travelers. The restaurant features two dining rooms, a large bar and lounge area, a beautiful outdoor patio and live nightly entertainment including both local musicians and DJs.
The restaurant has contributed significantly to the local economy by creating over 75 jobs and supporting many local suppliers of food and spirits, as well as contracting local artists and musicians.
Meet Chef David Burke
Blurring the lines between chef, artist, entrepreneur and inventor, world-renowned chef David Burke is one of the leading pioneers in American cooking today. A graduate of the CIA and a student at École Lenôtre Pastry School in Plaisir, France, Burke worked with legendary chefs in France and New York such as Pierre Troisgros, Daniel Boulud, Charlie Palmer, and Waldy Malouf. Burke’s mastery of French culinary technique and his unique American creativity were confirmed at the age of 26, receiving Three Stars from the New York Times at the River Café.
Pioneer • Author • Celebrity
Throughout the past twenty years, Burke’s wide-ranging and innovative restaurant concepts have included David Burke Townhouse, David Burke at Bloomingdale’s, Fishtail by David Burke, David Burke Fromagerie and David Burke Prime (Foxwoods, CT). Currently, David has opened David Burke Tavern and Woodpecker by David Burkeboth in NYC,Drifthouse and Nauti Bar by David Burke, on the Jersey shore, and Breckenridge Distillery in Breckenridge, CO. He is the Culinary Director for the Adelphi Hotel in Saratoga, and has opened The Garden City Hotel which includes Red Salt Room by David Burke, the King Bar by DB & The Patio Bar.
Housed inside Foxwoods Resort Casino, David Burke Prime is the big, bold, beautiful creation of celebrity chef and cookbook author David Burke.
Modern Day Surf & Turf
David Burke using his Jade Range at Fromagerie.
World-renowned chef David Burke got a top-notch education at the Culinary Institute of America and a prestigious pastry academy in Paris.
As if sizzling steaks, deliciously orchestrated cocktails, and a dedicated sushi bar aren’t enough…..how about walls made of Himalayan salt bricks, tall ceilings made to feel you can touch the sky and a wine list curated to tantalize any wine aficionado! We offer VENTANAS! A place to lose yourself in the view or reflect upon good times with friends and family, the best is yet to come.
First we eat,
There comes a time to take at the moment in a pace that allows you to catch the right vibe. Relax and recharge whether after work or during your weekend, let us entertain you with world class bands. Add the hottest DJ’s to steer your path and you will be certain to forget about yesterday. Nothing is easy but a state of the art music system certainly can’t hurt. Feel the spirit and lounge.
then we celebrate!
Meet Chef Andrew Riccatelli
Chef Andrew Riccatelli started his journey at Stage Left, which was rated one of the best restaurants in the Garden State in the Annual Jersey Choice Restaurant Poll. He then took his talents over the bridge to NYC, where he worked under Bobby Flay at Bar Americain. Following that, he spent a year in Asheville, North Carolina working under James Beard nominated chef Katie Button at Curate, and then returned to NYC to work alongside both the Buddakan and Spice Market teams.
He is also credited with transforming wine bar, Terrior, into a restaurant that is well known for its locally-sourced food. After all of these accomplishments, Chef Riccatelli went on to win the Chopped “Something Dumpling” episode and even added a dumpling tattoo to his already diverse collection to commemorate his victory. His most recent venture was as executive chef at NYC’s Bagatelle, a meatpacking district staple.
Chef Andrew Riccatelli
Meet Chef Ricardo Cardona
Chef Ricardo Cardona has an illustrious 25-year career working at some of the top French and American restaurants in the nation. His dishes combine traditional concepts with a contemporary and gourmet flair.
He captures the very essence of Latin culture and cuisine by using unique, but undeniably authentic ingredients. Besides his artful mastery of Latin cuisine, his eclectic training has allowed him to become well versed in a broad range of styles and cuisines.
He has been the Executive Chef at several New York metropolitan restaurants: Mamajuana Café, Hudson River Cafe, and Sofrito and Chef at Lua, Josephina, Time Cafe, and Disney Land. His cuisine has delighted such luminaries as Supreme Court Justice Sonia Sotomayor, Marc Anthony and Jennifer Lopez, and the New York Knick’s basketball team. Cardona is the executive chef of Son Cubano, and serves as the chef for the New York Yankees during home games.
Celebrity Chef Ricardo Cardona
Meet Wine Sommelier Jerrus Roxas
With almost 12 years of restaurant experience, his illustrious restaurant/wine career began in 2010 when he was given an opportunity as an Assistant Wine Director at the Capital Grille at the Beverly Center in Los Angeles, CA where he was mentored under Master Sommelier George Miliotis. Soon after, he was recruited to Fig and Olive where he spent quality time as the Floor Sommelier, Wine, and Beverage Manager, at the Melrose Place, West Hollywood, CA location. There, helped curate what is now the international wine list for all Fig and Olive restaurants worldwide. At Son Cubano, he created an award-winning wine list that has grown from 22 bottles to 110 bottles where it earned his first Award of Excellence from Wine Spectator.
Jerrus admits that his love for the hospitality industry and passion for wine has kept him grounded in the restaurant industry. His wine knowledge along with his wine and beverage management experience has enhanced our culture at Son Cubano and now he will add a spark to our hospitality team at Ventanas as well. Jerrus is a Master of Bordeaux a distinction earned from the Guild of Sommeliers.
“The wine list at Ventanas is the best wine list I’ve ever created. With the assistance of Mr. Duran, we have created something special for our guests that will allow them to experience wines from every major and important wine region in the world. All of our wines are descriptive of the land they originated from; a heavy focus on terroir is evident.” – Jerrus Roxas
Welcome to VENTANAS Restaurant & Lounge.
For reservations, CALL +1 201.583.4777 or email Reservations@VentanasAtTheModern.com.
For general information, please use the form below.
200 Park Ave,
Fort Lee, NJ 07024
Tue: 5pm – 12am
Wed: 5pm – 12am
Thur: 5pm – 12am
Fri: 4pm – 2am
Sat: 4pm – 2am
Sun: 4pm – 11pm