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Biographies

Meet our Executive Chef - Chef Paul Bazzini

Fueled by passion, determination and a flair for creativity, Paul Bazzini is a highly respected chef and entrepreneur, known for his steadfast dedication and commitment to his craft.

Bazzini learned at a young age at the hands of his chef-grandfather and many other Chef family members working in their New York City and upstate NY restaurants, bars, butcher shops, bakeries and fish stores.

Bazzini is an alum of such notable NYC restaurants including Bouley, Park Avenue Café, Destinee, Tatou, Tam Tam Bistro, Butterfield 81, The Vinegar Factory, The Four Seasons as well as Chez Mélange and Osteria GG in Los Angeles.

Bazzini and Natalie Brody opened Decade on Sutton Place in NYC to much fanfare and praise including Bazzini being named a “Top Ten Best New Chefs” by Sheldon Landwehr of The New York Post. 3 star reviews from Crains NY, The CBS dining Diary, Time Out NY, as well as Gael Greene of NY Magazine naming him to her year end “Best Of “ list.

Bazzini is a 4-time James Beard Foundation featured Chef as well as a James Beard Foundation “Rising Stars of the Millennium”. Bazzini was part of the culinary team for the Pierre Franey birthday celebration at legendary Tavern on the Green, hosted by Julia Child and Jacques Pepin. He has catered numerous celebrity events including movie and TV cast shows for the “Sopranos”, Law and Order”, “The Oprah Winfrey Show” and “The Grammy Awards”.

Bazzini has put his passion and experience to creating many concepts including diverse retail concepts, gastropubs, wine and tapas bars, steakhouses and all types of fine dining restaurants.

Meet our General Manager - Michael Greenberg

A graduate of the Culinary Institute of America, Michael began his professional career at New York City's Tabla, a celebrated restaurant in the Danny Meyer's Union Square Hospitality Group. While there, Michael learned the ins and outs of successfully running a large-scale restaurant. He held several management positions, including restaurant manager, bar manager and finally, hospitality manager. Tabla was the perfect foundation for Michael to begin his career in the hospitality business.

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From 2005 to 2011, Michael was the Private Events Manager at Dan Barber's renowned Blue Hill at Stone Barns restaurant in Tarrytown, New York. On this working farm, Michael learned about the power of locally sourced food and how to work closely with the local farmers and vendors. He also curated their diverse craft beer selection.

Bringing his talents to New Jersey, Michael continued to broaden his team building and managerial skills as he assumed responsibility for the opening, staff training, and daily oversight of the very popular Local Seasonal Kitchen, one of New Jersey's proclaimed hottest new restaurants in 2014. There he worked closely with Chef, Mentor and friend Steve Santoro to create a warm and welcoming atmosphere, with a unique menu that highlighted Santoro’s Italian roots. Michael then transitioned to the Country Club side of the hospitality world spending time at both the prestigious Alpine Country Club in Demarest, NJ and Sleepy Hollow Country Club. Michael ventured back into the restaurant side and most notably had been involved with Felina and The Hill in Bergen County.

Most recently Michael had been the GM of the opening team of the highly acclaimed LT Bar and Grill in Hackensack, New Jersey with renowned Michelin Star Chef Laurent Tourondel, before returning to Let’s Meat.

Let's Meat Steakhouse

  • 625 Rivervale Rd, River Vale, NJ 07675​
  • (201) 660-7960
  • Sunday - Saturday: 4pm - 10pm
    Closed Monday

625 Rivervale Rd, River Vale, NJ 07675

(201) 660-7960

Sunday - Saturday: 4pm - 10pm
Closed Monday

OUR POLICY

Our dress code is smart casual, please no sleeveless shirts for me and no baseball caps. When placing a reservation for 5 people or more we require $25.00 per person deposit to hold the reservation. You will only be charged if you do not cancel the reservation at least 24 hours in advance. If you arrive with fewer guests than indicated in your reservation, you may be charged $25.00 per person for each guest that did not show. Calling ahead to change you reservation will eliminate any charge. Due to limited seating, we ask all parties to limit their seating time as follows: 1-2 people 1.5 hours / 2-4 people 2 hours / 5-6 people 2.5 hours / 7-up 3 hours.

OUR POLICY

Our dress code is smart casual, please no sleeveless shirts for me and no baseball caps. When placing a reservation for 5 people or more we require $25.00 per person deposit to hold the reservation. You will only be charged if you do not cancel the reservation at least 24 hours in advance. If you arrive with fewer guests than indicated in your reservation, you may be charged $25.00 per person for each guest that did not show. Calling ahead to change you reservation will eliminate any charge. Due to limited seating, we ask all parties to limit their seating time as follows: 1-2 people 1.5 hours / 2-4 people 2 hours / 5-6 people 2.5 hours / 7-up 3 hours.

OUR TENT

Our large decorated tent offers a well ventilated space with socially distanced tables in a beautiful heated environment. We can accommodate guests in any weather condition whether it be snow, rain or shine. Our tent can also be utilized for private events - please inquire.