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

The Office Beer Bar & Grill • Asian Burger 

728 Thompson Ave. • BRIDGEWATER

(732) 469-0066 • office-beerbar.com/locations/bridgewater

Our Signature Sirloin burger, topped with an Asian vegetable slaw, sesame ginger aioli, lettuce, and tomato. 

— Kevin Felice, 40North Executive Chef

Paragon Tap & Table • Lobster Ravioli with Chipotle Shrimp Sauce 

77 Central Ave. • CLARK

(732) 931-1776 • paragonnj.com

This house made lobster ravioli is made with semolina flour and filled with a combination of fresh lobster and mascarpone cheese, it’s then topped with a light but flavorful sauce made with shallots, chipotle pepper, broken shrimp and a touch of light cream. This light but flavored dish exemplifies the seasonal menu at Paragon Tap and Table.  

— Eric B. LeVine, Chef/Partner

A Toute Heure/100 Steps Supper Club & Raw Bar

232 Centennial Avenue / 215 Centennial Avenue • CRANFORD

(908) 276-6600 • localrootscranford.com

Spring is finally here!  We are featuring the best “spring” ingredients like local ramps, asparagus, and spring berries!  At 100 Steps, you might find local ramps in the mignonette paired with great NJ oysters!  Or, at A Toute Heure, you might sample ramps on our daily flatbread pizza or crostini!    

— A Toute Heure – Robyn Reiss, Executive Chef / 100 Steps – Kara Decker, Executive Chef

The Office Beer Bar & Grill • Tex-Mex Crunch Burger 

1–7 South Ave. • CRANFORD

(908) 272-3888 • office-beerbar.com/locations/cranford

Sirloin Burger topped with guacamole, crispy tortilla strips, pepper jack cheese, lettuce and tomato. 

— Kevin Felice, 40North Executive Chef

The Black Horse Tavern & Pub • Summer Smoked Pork Chop 

1 West Main Street • MENDHAM

(963) 543–7300 • blackhorsenj.com

A succulent house-smoked chop served with micro spring herbs and Jersey blueberry gastrique.

— Kevin Felice, 40North Executive Chef

Piattino Neighborhood Bistro • Amalfi Seafood Pasta 

88 East Main Street • MENDHAM

(973) 543-0025 • piattinonj.com

Sautéed shrimp and clams, tomato, roasted garlic, spinach and white wine lobster broth over linguine.

— Kevin Felice, 40North Executive Chef

The Office Beer Bar & Grill • Jersey “ Wake Up” Call 

619 Bloomfield Ave. • MONTCLAIR

(973) 783-2929 • office-beerbar.com/locations/montclair

Sirloin Burger topped with pork roll, American cheese and a fried egg. Lettuce, tomato and onion! 

— Kevin Felice, 40North Executive Chef

George and Martha’s American Grille • Sliced Hanger Steak 

67 Morris Street • MORRISTOWN

(973) 267-4700 • georgeandmarthas.com

Served atop a sweet potato purée, with a wild mushroom demi-glaze and pan-roasted asparagus.

— Kevin Felice, 40North Executive Chef

The Office Tavern Grill • Slow Roasted Chicken Tacos

3 South Street • MORRISTOWN

(973) 285-0220 • officetaverngrill.com

Grilled flour tortilla, achiote spice, guacamole, queso fresco, cilantro and lime. 

— Kevin Felice, 40North Executive Chef

Arirang Hibachi Steakhouse • Pan Seared Scallops 

1230 Route 22 West • MOUNTAINSIDE

(908) 518-9733 • partyonthegrill.com

Most guests think to visit us for an amazing hibachi meal, but we offer amazing traditional Japanese style dishes such as the Pan Seared Scallops, served with a edamame purée, truffle scented greens, miso lime dressing and bok choy. We also offer the freshest sushi in the area.

Daimatsu • Wild Caught Sushi

860 Mountain Ave. • MOUNTAINSIDE

(908) 233-7888 • daimatsusushibar.com

We are excited to introduce seasonal wild-caught fish from Japan, including (from left) Isaki from SW Japan served with ginger & scallions, Kamasu from Shikoku seared on the skin with sweet yuzu pepper and cured with kombu seaweed,  and Ni-Anago eel braised tender in soy and sweet sake broth.  

— Momo, Chef

Publick House • Grilled Swordfish 

899 Mountain Ave. • MOUNTAINSIDE

(908) 233-2355 • publickhousenj.com

The grilled swordfish is a perfect addition to our menu this Spring. Served over a fresh cut watermelon salad of red onion, pan-roasted brussel sprouts, feta cheese and tossed in a red wine vinaigrette. The swordfish is topped with lemon zest. The balance of flavors and diversity in textures makes this dish a true star. 

— Danilo Ayala, Executive Chef 

Morris Tap & Grill • Smoked Scallops with Corn Risotto

500 Route 10 West • RANDOLPH

(973) 891-1776 • morristapandgrill.com

The house smoked scallop dish balances the delicate flavored of smoked scallops served on a fresh corn risotto. The scallops are then topped with crispy celery root chips and finished with charcoal salt adding the perfect balance to this light dish.

— Eric B LeVine, Chef/Partner

Thai Amarin • Gang Phed Ped Yang

201 Morris Ave. • SPRINGFIELD

(973) 376-6300, (973) 376-6301 • thaiamarinnj.net

A customer favorite, our Gang Phed Ped Yang perfectly blends a spicy and savory red curry base with delicious coconut milk and fresh tomatoes, bell peppers, onions, and pineapples. All of these fantastic flavors are served over our exceptionally crispy duck.  

— Amy Thana, Owner

Café Z • Cappellini Arugula del Gamberoni 

2333 Morris Avenue • UNION

(908) 686-4321 • CafeZNJ.com

Angel hair pasta tossed with rock shrimp, arugula, diced tomatoes, garlic and marinara with a touch of cream. The combination of authentic flavors in each of our fresh, homemade entrées is nothing less than culinary perfection!

— Patricia Inghilleri, Owner

Chestnut Chateau • Gifts from the Sea

649 Chestnut Street • UNION

(908) 964-8696 • chestnutchateaunj.com

Not only does the summer bring beautiful blue skies, warm weather and longer days it also brings great seafood in our area. The fresh scallops, shrimp and fish are abundant and delicious. The Chestnut Chateau is the only area restaurant that offers fresh, local and wild seafood. 

— George Niotis, Chef 

Mario’s Tutto Bene • Vinegar Pork Chops 

495 Chestnut Street • UNION

(908) 687-3250 • mariostuttobene.com

Our vinegar pork chops feature three thin-cut Frenched chops that are coated with Italian breadcrumbs and sautéed with sweet vinegar peppers, prosciutto and garlic. They arrive with house-made roasted or mashed potatoes. Our regulars love this entrée.   

— John Garofalo, Owner

Rio Rodizio • Brazilian Meats

2185 Rte. 22 West • UNION

(908) 206-0060 • riorodiziounion.com

We offer an “All-You-Can-Eat” dining experience transported straight from the streets of Rio de Janeiro to your tableside. Each customer gets to witness a never-ending parade of freshly roasted meat and poultry. Our authentic Gaucho chefs carve these melt-in-your-mouth meats to your liking.

— Paul Seabra, Owner

The Manor • Seared Atlantic Salmon

111 Prospect Avenue • WEST ORANGE

(973) 731-2360 • themanorrestaurant.com

Among the varied entrées served in The Manor’s Terrace Lounge dining room is this perfectly-seared fresh Atlantic salmon. The crispy skin and delicate texture are accented with a flavorful almond and pumpkin couscous. Along with asparagus tips, a roasted tomato beurre blanc offers a rich, buttery compliment to this layered and refined dish.

— Mario Russo, Chef de Cuisine

The Office Beer Bar & Grill • Pacific Island Ahi Tuna Burger 

411 North Ave. West • WESTFIELD

(908) 232-1207 • office-beerbar.com/locations/westfield

Our pan-seared ahi tuna burger is finished with spring vegetables, Asian mayo, lettuce and tomato.  

— Kevin Felice, 40North Executive Chef