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