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A Paramus restaurant, lounge, and bar combines all three concepts in a way that breaks tradition blissfully

by Colleen Siuzdak

A blend of dimmed lighting and earthly tones of beige, silky brown, and mahogany set Chakra Lounge in Paramus with an exotic energy that transforms this location into something like an otherworldly experience, and certainly a welcome change for a borough that all too often can wander into the predictable.

The combined restaurant, bar, and lounge is, “Quite unique, in the area; there’s really nothing like us,” according to manager Evelyn Ciszak. “It’s definitely not like a tavern—more sophisticated and elegant.” She added that the bar and lounge scene there is more relaxing than most, in part because it is not a typical “meet market.”

“It’s more elegant and sophisticated,” Ciszak explained. “So ladies can enjoy themselves with friends or significant others without feeling constantly picked on.”

The lounge has off-white pillowed seats in cozy corners where guests can enjoy a drink or two under silk-tented bungalows.

Crowds roll in, Ciszak said, from Wednesday to Saturday to take advantage of various specials. “We will always have a DJ on Saturday, for example,” she pointed out. (House staple DJ Jesse plays of variety of tracks, thankfully wandering creatively further afield than the top 40s.)

Chakra also features happy hour for the bar and lounge Monday through Friday from 4 to 7 p.m. which offers $8 specialty cocktails from the usual $13, $2 oysters, and $1 sliders.

Nicole Spread

The women-friendly tone of the business is especially apparent on Thursdays, which features a ladies night with special offers for the XX chromosome crowd.

The most popular items on the menu include the Tarte Flambe which consist of duck bacon, figs, walnuts and arugula, and the Tamarind-Ginger Glazed chicken nuggets.

Chakra’s two popular drinks are ShaghaiTea, a blend of pierre ferrand cognac, pama, house-infused pice vermouth, and green tea, along with the Bourbon Sour, made of Four Roses

As of October, Chakra has added a clear milk punch to their menu. The process is tedious (it takes three days to make), but abundantly worth it, according to our hard-working field reporters.

bourbon, vermut negre, house-made amaro, egg white, and fresh lemon juice. Ciszak added that drink favorites change from time to time, but the Shanghai Tea has been a staple drink and been predictably popular.

“We use fresh juices,” she explained. “We try to use organic and are conscientious of gluten free options [when making drinks].”

As of late October, Ciszak said Chakra has added a clear milk punch to their menu. The process is tedious (it takes three days to make batches), but abundantly worth it, according to Industry’s hard-working field reporters. The base of the cocktail is made with a spirit (typically vodka), mixed with spices, lemon zest, and a pineapple. On the second day, boiling milk is added, along with lemon juice that is gradually and carefully incorporated into the mix. The acidity from the lemon causes the milk to coagulate, and afterwords, milk solids are separated, leaving an intoxicatingly wonderful remainder.

“Think of eggnog minus the milk and the egg…it’s completely clear,” Ciszak said, smiling. “We sold our first batch (16 drinks) in about six days…mostly by word of mouth. I can’t think of another place where you’ll get anything like this. It’s always important to try new things!”

Chakra
144 W. State Rt. 4, Paramus / 201.556.1530 / chakrarestaurant.com