EDGE takes you inside the area’s most creative kitchens.

Paragon Tap & Table • Deviled Egg Trio 

77 Central Ave. • CLARK

(732) 931-1776 • paragonnj.com

With every season, our team creates new experiences with their twist on the Craft Experience, be it food or beverage. The Deviled Egg Trio is just one example of a creative take on a classic appetizer. Our new menu features street fare from all over the world, as well as the common plates that we’re known for, and as always our award-winning handcrafted burgers, wings and beer selection.

— Eric B. LeVine, Chef/Partner

BoulevardFive72 • Boat Scallops

572 Boulevard • KENILWORTH

(908) 709-1200 • boulevardfive72.com

Our perfectly sautéed day boat scallops are served with a green lentil daub, apple smoked bacon, celeriac purée and finished with a caper herb butter. All seafood items are hand-selected by our very own fish monger on a nightly visit to the market, giving our customers the best available product. 

— Scott Snyder, Chef/Owner

Arirang Hibachi Steakhouse • Wasabi Crusted Filet Mignon 

1230 Route 22 West • MOUNTAINSIDE

(908) 518-9733 • partyonthegrill.com

We prepare a crusted 8-ounce filet mignon served with gingered spinach, shitake mushrooms, and a tempura onion ring. 

Daimatsu • Grilled Oyster

860 Mountain Ave. • MOUNTAINSIDE

(908) 233-7888 • daimatsusushibar.com

Fresh jumbo Pacific oyster grilled with homemade miso sauce, fried northern puffer fish marinated in light ginger soy coated in potato starch and deep fried crunchy veggie on the side.

— Momo, Chef

Publick House •   PEI Mussels 

899 Mountain Ave. • MOUNTAINSIDE

(908) 233-2355 • publickhousenj.com

Our Prince Edward Island mussels have been a staple Publick House dish since we opened. They are steamed open with fennel and garlic, then finished with a rich salsa verde, and served with thick garlic bread (you’ll be wanting to soak up every last ounce of green liquid). With such bold and impactful flavor, it is no wonder why this dish has forever been a Publick House favorite. 

— Bernie Goncalves, Owner

Luciano’s Ristorante & Lounge • Jumbo Lump Crab Cake Bruschetta

1579 Main Street • RAHWAY

(732) 815-1200 • lucianosristorante.com

Jumbo lump crab cake bruschetta, finished with virgin olive oil and a balsamic reduction has been one of Luciano’s signature appetizers since we opened. 

— Joseph Mastrella, Executive Chef/Partner

Morris Tap & Grill • Buffalo Chicken Mac and Cheese

500 Route 10 West • RANDOLPH

(973) 891-1776 • morristapandgrill.com

After a major renovation of the Tap Room—adding 50 craft beers—I’ve expanded the menu to include my twist on seasonal favorites, classic street fare and comfort foods. Our Buffalo Chicken Mac & Cheese features homemade cavatappi in a velvety Buffalo sauce, finished with a toasted herb crumb.

— Eric B LeVine, Chef/Partner

Spirit: Social Eatery and Bar • Double Cheddar Infused Burger

250 Morris Ave. • SPRINGFIELD

(973) 258-1600 • mclynns.com

It doesn’t get better then a double cheddar infused burger from the new Spirit: Social Eatery and Bar.  

— Mark Houlker, Chef

Arirang Hibachi Steakhouse • Volcano Roll 

23A Nelson Avenue • STATEN ISLAND, NY

(718) 966-9600 • partyonthegrill.com

Hot-out-of-the-oven, crab, avocado and cream cheese rolled up and topped with a mild spicy scallop salad.

Galloping Hill Caterers

Galloping Hill Road and Chestnut Street • UNION

(908) 686-2683 • gallopinghillcaterers.com

Galloping Hill Caterers has been an incredible landmark for nearly sixty years. We pride ourselves in delivering “over the top” cuisine, impeccable service and outstanding attention to detail. That is the hallmark of our success! Simply, an unforgettable experience. Pictured here is one of our crepes flambé that really creates lots of excitement!

— George Thomas, Owner

The Barge • Cioppino 

201 Front Street • PERTH AMBOY

(732) 442-3000 • thebarge.com

Our Cioppino, the signature dish of San Francisco, features a fresh, healthy selection of clams, mussels, shrimp, Maine lobster and Jersey scallops—drizzled in Greek virgin olive oil, with fresh garlic and white wine—over homemade Italian linguini. I know it will become one of your favorite dishes.    

— Alex Vosinas Chef/Owner