EDGE takes you inside the area’s most creative kitchens.
Paragon Tap & Table • Beef Ramen
77 Central Ave. • CLARK
(732) 931-1776 • paragonnj.com
As we constantly introduce new flavors from around the world to our customers at Paragon Tap and Table we have added an Asian inspired Noodle Dish with a touch of the south. Our beef ramen noodle showcases all the characteristics of a traditional ramen but twisted with the smokiness of the smoked beef brisket.
— Eric B. LeVine, Chef/Partner
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 • Sushi Pizza
860 Mountain Ave. • MOUNTAINSIDE
(908) 233-7888 • daimatsusushibar.com
This original dish has been our signature appetizer for over 20 years. Crispy seasoned sushi rice topped with homemade spicy mayo, marinated tuna, finely chopped onion, scallion, masago caviar, and ginger. Our customers always come back wanting more.
— Chef Momo
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
Luciano’s Ristorante & Lounge • Warm Goat Cheese Salad
1579 Main Street • RAHWAY
(732) 815-1200 • lucianosristorante.com
The warm goat cheese salad with tender greens and a mulled cabernet dressing and toasted pine nuts is a signature appetizer at Luciano’s, where fresh ingredients and personable service in a beautiful Tuscan décor create a fine dining experience. Our menus are seasonally influenced to feature the best of what’s available in the market.
— Joseph Mastrella, Executive Chef/Partner
Morris Tap & Grill • The Monster Burger
500 Route 10 West • RANDOLPH
(973) 891-1776 • morristapandgrill.com
As the leader in the gastropub world in New Jersey, Morris Tap and grill has been providing creative, quality, fresh certified burgers for over 6 years. Here’s an example of what we do creatively with our burgers, The Monster Burger. Two certified angus beef burgers topped with chorizo sausage, slaw, bacon, cheddar cheese and a fried egg!
— Eric B. LeVine, Chef/Partner
Garden Grille • Grilled Chicken Paillard
304 Route 22 West • SPRINGFIELD
(973) 232-5300 • hgispringfield.hgi.com
Grilled chicken paillard with roasted corn, asparagus, cauliflower, baby arugula and grape tomato, extra virgin olive oil & aged balsamic.
— Chef Sean Cznadel
LongHorn Steakhouse • Outlaw Ribeye
272 Route 22 West • SPRINGFIELD
(973) 315-2049 • longhornsteakhouse.com
LongHorn Steakhouse has opened in Springfield, and we are looking forward to meeting all of our future guests! When you visit us, we suggest you try our fresh, never frozen, 18 oz. bone-in Outlaw Ribeye—featuring juicy marbling that is perfectly seasoned and fire-grilled by our expert Grill Masters.
— Anthony Levy, Managing Partner
Outback Steakhouse • Bone-In Natural Cut Ribeye
901 Mountain Avenue • SPRINGFIELD
(973) 467-9095 • outback.com/locations/nj/springfield
This is the entire staff’s favorite, guests rave about. Bone-in and extra marbled for maximum tenderness, juicy and savory. Seasoned and wood-fired grilled over oak.
— Duff Regan, Managing Partner
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.
Ursino Steakhouse & Tavern • House Carved 16oz New York Strip Steak 1075 Morris Avenue • UNION
(908) 977-9699 • ursinosteakhouse.com
Be it a sizzling filet in the steakhouse or our signature burger in the tavern upstairs, Ursino is sure to please the most selective palates. Our carefully composed menus feature fresh, seasonal ingredients and reflect the passion we put into each and every meal we serve.
