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

Paragon Tap & Table • Avocado Fillet Salad

77 Central Ave. • CLARK

(732) 931-1776 • paragonnj.com

Light, fresh and local is a key factor to our Spring menu at Paragon Tap and Table. We offer a fun, seasonal, multi cultural menu which is evident in the dish. This our Avocado Fillet salad which has local frisse, tomatoes, red onion finished with Chanadal which is an indian spiced dried lentil finished with a lemon oil and fresh mango. Light, refreshing and delicious. In addition to our seasonal and locally focused menu we also are home to one of the top craft Beer programs in NJ.

— 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

Publick House • Char Grilled Octopus 

899 Mountain Ave. • MOUNTAINSIDE

(908) 233-2355 • publickhousenj.com

Our Char Grilled Octopus is becoming one of our best selling appetizers. It is braised for hours in herbs and spices until tender and then grilled to order to create a caramelized, crispy exterior. Served with a spicy chickpea puree and herbaceous pesto, the balance of textures and flavors proves to be a winning combination you don’t want to miss.

— Bernie Goncalves, 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

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 • Steak and Egg Mac and Cheese

500 Route 10 West • RANDOLPH

(973) 891-1776 • morristapandgrill.com

We are known for innovative, local and sustainable foods, which l always make creative, fun and tasty. This twisted mac and cheese features local eggs and beef to create our Steak and Egg Mac and Cheese. In addition to our nationally recognized food (I’m a Featured Chef at the James Beard Foundation) MTG offers one of the top three Craft Beer menus in New Jersey.  

— Eric B LeVine, Chef/Partner

McLynn’s: Social Eatery and Bar • Jersey Breakfast Bar Pie

250 Morris Ave. • SPRINGFIELD

(973) 258-1600 • mclynns.com

Get in the Spirit! Our Jersey Breakfast Bar Pie features potatoes, Taylor ham, cheddar cheese and onions. It doesn’t get more Jersey than that!  

— 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

Vine Ripe Markets

430 North Avenue East • WESTFIELD

(908) 233-2424 • vineripemarkets.com

Summer cooking should be filled with easy to make, flavorful recipes. Grab your favorite shellfish, (i.e, lobster, clams, mussels or shrimp), add them to an aluminum tray with cherry tomatoes, red onion, corn, garlic, butter and a bottle of pinot grigio. Cover it tight and throw it on the grill! IT’S THAT SIMPLE! TIP: Cut a loaf of Italian bread in half, smother w. fresh garlic and butter then add to your grill for 5 minutes to get a nice crusty bread to dip in the broth!

— Frank Bruno, Chief Culinary Officer

Do you own a local restaurant and want to know how your BEST DISH could be featured 

in our Chef Recommends restaurant guide? 

Call us at 908.994.5138