It’s a breezy fall day, still warm enough to eat outside. You find yourself wandering through Jersey City in need of something to eat. You stumble upon Satis Bistro—a Paulus Hook restaurant on the corner of Sussex and Washington Street offering bistro staples with a distinct Mediterranean lean. The space is rustic, the patio is full of regulars and the sangria is flowing. You decide to give it a try.
Somehow, I’ve never been to Satis Bistro, which I have come to learn is somewhat of a culinary staple in the neighborhood. Satis is not fussy. It’s the kind of restaurant that is malleable to your needs. Date night? Check. Apps on the patio? Check. Three courses with wine to boot? Check.
The point is this: Satis Bistro is whatever you need it to be. That’s why they’ve been booked and busy for almost 15 years.
It all centers on Executive Chef Alex Diaz. Following his service in the U.S. Army, the veteran cut his teeth at the French Culinary Institute in New York. He quickly found a love for the foods he’d eat late at night in the city’s bistros and brasseries. The steak frites, the duck confits, the rilletes—you get the picture. He brings that love for the classics, combined with an affinity for Mediterranean flavors and ingredients, to Satis Bistro.
This experience—this love for cooking—is everywhere on the menu. Diaz elevates simple ingredients to their peak with focused technique and poise. A strategy that I would say has paid off in droves.
Look around and you’ll see nearly every table chowing down on a plate of Patatas Bravas. The Spanish staple is the perfect appetizer to go along with a couple of cold drinks. Crispy, fried potatoes, seasoned with salt and drizzled with a smoky paprika aioli. Satis’ version throws on a handful of thinly sliced scallions for good measure.
The potatoes are crispy, with the skin left on and a fluffy interior. The sauce has a tinge of spice without wiping out your palate. It’s the kind of dish that is emblematic of Satis’ vision. No reinventing the wheel with this one. Just a classic dish, done right.
Cheesy, mushroom croquettes were a no-brainer for me. Crispy, breadcrumb coating, a gooey center with a defined earthy flavor. A wedge of slightly charred lemon and fried basil comes on the dish. Simple and delicious.
Or, maybe you’re lucky and Chef Diaz is running some kind of seared tuna special. Maybe it comes topped with caponata studded with golden raisins, crunchy celery and a glug of good vinegar. The tuna is left raw in the center—picking up depth of flavor from a quick flash in a pan. Combine that with the brightly layered caponata and you’ve got yourself a winner. It’s a bite I won’t soon forget.
If you think you’re above vegetarian options, think again. Tender, roasted acorn squash, topped with a mound of quinoa and an herby, green goddess dressing. It’s delicious and filling. It’s not just Chef Diaz throwing something meatless on the menu because he has to. Like the other Satis dishes, it’s defined and has purpose. It’s an entree for anyone—not just vegetarians.
There are a few signatures that have been staples at Satis Bistro since opening 15 years ago. The Flemish Carbonnade brings tendered braised beef in a rich beer gravy. It’s a stick-to-your-ribs kind of dish—a stew—served with a side of crispy French fries.
There is no need for a knife here. The beef is tender enough to be cut with a spoon and you can use those fries strategically to mop up any remaining gravy. There’s a reason why this dish has never left the menu—it’s straight-up comforting in every sense of the word.
Finally, the apex of the meal: the mixed grill. A significant portion of dry-aged New York strip, a couple of lamb chops and chunks of grilled sausage come over a bed of rich demi glace.
The platter is designed for sharing, but don’t let that crush your dreams if you’re a hungry solo diner. Oftentimes, I find dry-aged steaks these days to be over-aged, which results in an overtly funky cut of beef that I find tiresome to eat. Satis’ strip was in that sweet spot where dry-aging intensifies the beefy flavor without overpowering it, while also tenderizing the meat for a more pleasant eating experience. $85 for this portion and quality? I’d call that a steal.
By the time I finish my meal, the patio has thinned and the air’s gone cool. A whiskey-soaked bread pudding and a pour of Cynar serve as the perfect conclusion to the evening.
Despite being a new restaurant to me, Satis Bistro feels familiar. It doesn’t rely on flash or novelty. Instead, its longevity comes from consistency—a chef who cooks with intention and a menu that respects the classics while making them its own.
Nearly 15 years in, the formula still works.
Peter Candia is the Food + Drink Editor at New Jersey Digest. A graduate of The Culinary Institute of America, Peter found a passion for writing midway through school and never looked back. He is a former line cook, server and bartender at top-rated restaurants in the tri-state area. In addition to food, Peter enjoys politics, music, sports and anything New Jersey.
