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

Paragon Tap & Table • Bacon Wrapped Pork 

77 Central Ave. • CLARK

(732) 931-1776 • paragonnj.com

I like to take traditional items such as pork and ravioli and create dishes such as Bacon Wrapped Pork tenderloin with Wild Mushrooms. Pair it with an award-winning craft beer or craft cocktail and see why were recognized by NJ.com as one of the region’s hottest restaurants. 

— Eric B. LeVine, Chef/Partner

BoulevardFive72 • Seared Day Boat Scallop

572 Boulevard • KENILWORTH

(908) 709-1200 • boulevardfive72.com

Seared Day Boat Scallop, served with a Green Lentil Daube, Applewood Smoked Bacon Lardons, and Herbed Caper Butter. This has been a signature dish at Boulevard Five72 since we first opened. Over the years, our Scallops has been one of my most satisfying items to prepare.

— Scott Snyder, Chef/Owner

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 • Crab Avocado Salad

860 Mountain Ave. • MOUNTAINSIDE

(908) 233-7888 • daimatsusushibar.com

One of my favorite creations—I prepare something different every week—Crab Avocado Salad features snow crab, chipotle jelly, avocado, cilantro, lime soy dressing with yuzu citrus foam and caviar on top. 

— Momo, Chef

Publick House • Pan Roasted Salmon 

899 Mountain Ave. • MOUNTAINSIDE

(908) 233-2355 • publickhousenj.com

Our pan roasted salmon is one of our best selling entrees. Seared to give it a beautiful crispy skin, it is paired with roasted fingerlings, rock shrimp, chopped red peppers, cream, and saffron. The juxtaposition of textures and flavors really makes for an unforgettable dish.

— Bernie Goncalves, 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 • Herb Chicken with fresh Gnocchi

500 Route 10 West • RANDOLPH

(973) 891-1776 • morristapandgrill.com

Herb chicken with fresh gnocchi and house sausage finished with red wine garlic demi. This dish is a perfect example of how my team and I create fun and stylish food, and why we have received accolades for the last 4 ½ years from every major New Jersey dot-com and magazine. 

— Eric B LeVine, Chef/Partner

Boulevard Seafood Company • Sautéed Black Sea Bass 

49 West Main Street • SOMERVILLE

(908) 722-0600 • boulevardseafoodcompany.com

Our Sautéed Black Sea Bass sits atop asparagus, finished with a black olive & caper vinaigrette. This is one example of the simple preparations we use that let the quality of our locally sourced seafood shine.

— Scott Snyder, Chef/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.

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

The Garden Restaurant • Top Sirloin Baseball Cut Steak

943 Magie Avenue • UNION

(908) 558-0101 • gardenrestaurantnj.com

The Garden’s top sirloin baseball cut steak is deliciously prepared to set off every flavor on the palette. Accompanied by our “sweeter than lobster” Nigerian jumbo tiger prawns, this butcher’s choice certified angus is served on our chef’s finest steak board to display the flavor infusion accentuated with house made sweet peppercorn sauce. Served with a simple accompaniment of seasonal roasted vegetables and garlic mashed potatoes.

— Justin Massie, Executive Chef