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!