EDGE takes you inside the area’s most creative kitchens.
Paragon Tap & Table • Pan Seared Mahi Mahi
77 Central Ave. • CLARK
(732) 931-1776 • paragonnj.com
This rustic dish—Pan Seared Mahi Mahi served on ginger garlic bok choy stir fry, scallion jasmine rice topped with pickled lotus root—is a dish I created to take our guests on a culinary journey. The hearty texture of the fish balanced with the subtleties of the bok choy and jasmine rice make this dish a unique dining experience.
— 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
In the heart of the winter season, the local waters are perhaps the best source of our seasonal favorites…from briny clams and oysters to amazing local catch you simply can’t go wrong.
— Andrea & Jim Carbine, Owners
BoulevardFive72 • Grilled “Chermoula” Organic Salmon
572 Boulevard • KENILWORTH
(908) 709-1200 • boulevardfive72.com
This Mediterranean-inspired, signature dish is served with fingerling potatoes, roasted golden-beet puree and a whole grain mustard sauce. The Salmon is sourced from the North Atlantic’s Faroese Island Fiords by Boulevard’s own seafood company.
— Scott Snyder, Chef/Owner
Arirang Hibachi Steakhouse • Wasabi Crusted Filet Mignon
1230 Route 22 West • MOUNTAINSIDE
(908) 518-9733 • partyonthegrill.com
8 oz. filet mignon served with gingered spinach, shitake mushrooms, and 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.
— Momo, Chef
Publick House • Kobe Short Rib
899 Mountain Ave. • MOUNTAINSIDE
(908) 233-2355 • publickhousenj.com
Our Kobe short ribs are slow roasted, until the meat is tender enough to literally melt in your mouth. Served with garlic whipped potato purée and sautéed spinach, this dish is the perfect comfort food to escape any cold day.
— Bernie Goncalves, Owner
Luciano’s Ristorante & Lounge • House Made Mafalda Pasta Inverno Style
1579 Main Street • RAHWAY
(732) 815-1200 • lucianosristorante.com
Our goal is to give our guests a pleasurable dining experience, with fresh ingredients and personable service in a beautiful Tuscan décor complete with fireplaces. Our house-made Mafalda pasta features slow-braised artichoke crowns, cipollini onions and oven-dried tomatoes in a saffron cream broth. Luciano’s is available for dining and private parties of all types.
— Joseph Mastrella, Executive Chef/Partner
Morris Tap & Grill • BBQ Braised Pork Shank with Corn Hash
500 Route 10 West • RANDOLPH
(973) 891-1776 • morristapandgrill.com
With the winter here we have created this amazingly deep and rich dish for you to enjoy. This dish embodies the rustic cuisine that I am known for while creating textures.
— Eric B LeVine, Chef/Partner
Thai Amarin • Goong Ma Kham
201 Morris Ave. • SPRINGFIELD
(973) 376-6300, (973) 376-6301 • thaiamarinnj.net
Batter fried jumbo shrimps with a tasty house made tamarind sauce, topped with roasted almonds and served on a bed of stir-fried spinach.
— Amy Thana, Owner
Spirit: 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.
The Manor • Petite Filet Mignon & Short Ribs
111 Prospect Avenue • WEST ORANGE
(973) 731-2360 • themanorrestaurant.com
Our hearty petite filet mignon, accompanied by oh-so-rich short ribs that have been braised to tender perfection are ideal for the season. Add to that grilled baby leeks, forage mushrooms scented in bordelaise sauce, caramelized cipollini onions, and a delightfully-presented potato purée in a crisp potato basket and you have a taste of winter well worth the visit.
— Vincent Raith, Executive Chef
