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


Paragon Tap & Table • Craft Burgers

77 Central Ave. • CLARK

(732) 931-1776 • paragonnj.com

Craft burgers are one of the amazing dishes featured at Paragon Tap & Table. Along with our extensive craft beer and craft cocktail lists, I have created an extensive craft burger section featuring our signature Bacon-Eater which has been featured in USA Today’s top 50 burgers in America. 

— 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 • Street Tacos  

899 Mountain Ave. • MOUNTAINSIDE

(908) 233-2355 • publickhousenj.com

Our street tacos are part of our happy hour menu at Publick House. Made with fresh ingredients, and changing daily, they are the perfect pairing for a pint of $5 New Jersey craft beer.

— 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 • Cut Rigatoni with Chicken Sausage

500 Route 10 West • RANDOLPH

(973) 891-1776 • morristapandgrill.com

With every season at Morris Tap & Grill the menu changes in many ways, but the classics always remain. I like to showcase local and sustainable ingredients keeping it fresh and fun. This pasta is a reflection of just that. Featured here is  Cut Rigatoni with homemade chicken sausage, local broccolini, white beans and finished with garlic herb broth. 

— 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


Outback Steakhouse • Bone-In Natural Cut Ribeye

901 Mountain Avenue • SPRINGFIELD 

(973) 467-9095 • outback.com/locations/nj/springfield

This is 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.


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

For some, drinking coffee is LIFE! What about cooking with it? Next time you’re making baby lamb chops or a bone-in ribeye, try a coffee rub! Finely grind a rich coffee bean (like espresso or French roast) and blend with EVOO, coarse herbs (like rosemary), salt and pepper. You’ll get a paste-like spice rub perfect for grilling. Slather over the beef or lamb and chill for up to 6 hours before cooking. The results are a fantastic, rich flavor explosion!