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

The Office Beer Bar & Grill • Asian Seared Tuna Steak 

728 Thompson Ave. • BRIDGEWATER

(732) 469-0066 • office-beerbar.com/locations/bridgewater

Seared rare and served with Asian rice stir fry with seasonal vegetables. 

— Kevin Felice, 40North Executive Chef

Paragon Tap & Table • Goat Cheese Panna Cotta 

77 Central Ave. • CLARK

(732) 931-1776 • paragonnj.com

Playing with food is one thing that we enjoy doing at Paragon Tap & Table. This appetizer is a perfect example of that. This dish plays with different textures and tastes; while it’s light in texture, it’s big in flavor.  

— Eric B LeVine, Chef/Partner

A Toute Heure/100 Steps Supper Club & Raw Bar • Catch of the Day

232 Centennial Avenue / 215 Centennial Avenue • CRANFORD

(908) 276-6600 • localrootscranford.com

Our restaurants offer the best ingredients from ocean, farm, and garden on their seasonal menus. A wonderful example is our “catch of the day” dish, on offer at both locations, sourced that morning at the fish market—each chef creates a unique dish each night that highlights the local catch.    

— Andrea Carbine, Owner

The Office Beer Bar & Grill • Crispy Asian Chicken Wontons 

1–7 South Ave. • CRANFORD

(908) 272-3888 • office-beerbar.com/locations/cranford

Sesame & Citrus Soy infused chicken wontons with a wasabi crème and soy glaze. 

— Kevin Felice, 40North Executive Chef

The Black Horse Tavern & Pub • Seasonal Seared Veal Chop 

1 West Main Street • MENDHAM

(963) 543–7300 • blackhorsenj.com

Pan seared and served with roasted apples and pork belly rested on top of herb-infused barley risotto.

— Kevin Felice, 40North Executive Chef

Piattino Neighborhood Bistro • Oven Roasted Pesto Prawns 

88 East Main Street • MENDHAM

(973) 543-0025 • piattinonj.com

Served on top of angel hair pasta tossed with fresh basil pesto, toasted pine nuts and shaved parmigiano reggiano finished with a drizzle of extra virgin olive oil.

— Kevin Felice, 40North Executive Chef

The Office Beer Bar & Grill • Mediterranean Hummus Platter 

619 Bloomfield Ave. • MONTCLAIR

(973) 783-2929 • office-beerbar.com/locations/montclair

House-made herb-infused hummus with toasted pita, roasted red peppers, Greek Olives & fresh mozzarella cheese. 

— Kevin Felice, 40North Executive Chef

George and Martha’s American Grille • Grilled Steak Sandwich 

67 Morris Street • MORRISTOWN

(973) 267-4700 • georgeandmarthas.com

Open-faced Chimichurri Grilled Hanger Steak, topped with a citrus-dressed tomato & arugula salad and served on rustic garlic toast.

— Kevin Felice, 40North Executive Chef

The Office Tavern Grill • Rare Seared Ahi Tuna

3 South Street • MORRISTOWN

(973) 285-0220 • officetaverngrill.com

Coated in lemon oil and toasted sesame seeds, served with a baby lettuce salad with a lemon and citrus vinaigrette.

— Kevin, 40North Executive Chef

Daimatsu • Toro Tartare

860 Mountain Ave. • MOUNTAINSIDE

(908) 233-7888 • daimatsusushibar.com

Toro Tartare finely chopped toro coated with rice cracker, masago caviar, oba, pickled radish and roasted nori on top served in Dashi soy sauce with hint of wasabi oil. 

— Momo, Chef

Publick House • Grilled Swordfish 

899 Mountain Ave. • MOUNTAINSIDE

(908) 233-2355 • publickhousenj.com

The grilled swordfish is a perfect addition to our menu this Spring. Served over a fresh cut watermelon salad of red onion, pan-roasted brussel sprouts, feta cheese and tossed in a red wine vinaigrette. The swordfish is topped with lemon zest. The balance of flavors and diversity in textures makes this dish a true star. 

— Danilo Ayala, Executive Chef 

Morris Tap & Grill • Duck Quesadilla

500 Route 10 West • RANDOLPH

(973) 891-1776 • morristapandgrill.com

A gastropub is a place where great spirits and food meet in a comforting atmosphere. This dish is our Duck Quesadilla with Ghost pepper cheese. Its a dish where heat meets sweet, topped with a plum slaw and garlic aioli. This great dish goes with craft beer and craft cocktails to create an elevated dining experience. 

— Eric B LeVine, Chef/Partner

Thai Amarin • Salmon Panang

201 Morris Ave. • SPRINGFIELD

(973) 376-6300, (973) 376-6301 • thaiamarinnj.net

Everything here is prepared fresh to order. Our salmon steak is grilled to perfection and topped with a mouthwatering panang curry sauce, sautéed string beans, bell peppers, lime leaves, and coconut milk for all those spice lovers out there. 

— Amy Thana, Owner

The Office Beer Bar & Grill • Pulled Pork Potato Skins 

61 Union Place • SUMMIT

(908) 522-0550 • office-beerbar.com/locations/summit

Fresh baked potato wedges topped with apple butter BBQ pulled pork, white cheddar cheese, sour cream and chives. 

— Kevin Felice, 40North Executive Chef

Café Z • Hot “Z” Shrimp 

2333 Morris Avenue • UNION

(908) 686-4321 • CafeZNJ.com

Jumbo shrimp encrusted with panko bread crumbs served with our hot and spicy marinara sauce that we make here.

— Patricia Inghilleri, Owner

Chestnut Chateau • Braised Lamb Shanks

649 Chestnut Street • UNION

(908) 964-8696 • chestnutchateaunj.com

One of my house specialties is our domestic slow braise lamb shanks.  Seared and cooked slow and low for hours and served with a reduction of its own juices. A dish you will remember for quite some time as the tender lamb melts in your mouth and falls off the bone. Every bite will be quite the experience.

— George Niotis, Chef 

Mario’s Tutto Bene • Vinegar Pork Chops 

495 Chestnut Street • UNION

(908) 687-3250 • mariostuttobene.com

Our vinegar pork chops feature three thin-cut Frenched chops that are coated with Italian breadcrumbs and sautéed with sweet vinegar peppers, prosciutto and garlic. They arrive with house-made roasted or mashed potatoes. Our regulars love this entrée.   

— John Garofalo, Owner

Rio Rodizio • Brazilian Meats

2185 Rte. 22 West • UNION

(908) 206-0060 • riorodiziounion.com

We offer an “All-You-Can-Eat” dining experience transported straight from the streets of Rio de Janeiro to your tableside. Each customer gets to witness a never-ending parade of freshly roasted meat and poultry. Our authentic Gaucho chefs carve these melt-in-your-mouth meats to your liking.

— Paul Seabra, Owner

The Manor • Duet of Foie Gras

111 Prospect Avenue • WEST ORANGE

(973) 731-2360 • themanorrestaurant.com

Our new menu has many highlights, including this absolutely luxurious duet of foie gras that features my own hand-made torchon, painstakingly created over the course of several days, that results in a distinctive cured sweetness that practically melts on your tongue as though it were the creamiest of butters.

— Mario Russo, Chef de Cuisine

The Office Beer Bar & Grill • Smothered Pub Steak 

411 North Ave. West • WESTFIELD

(908) 232-1207 • office-beerbar.com/locations/westfield

Skirt steak covered with a stout gravy, roasted red peppers and onions on top of garlic whipped potatoes. 

— Kevin Felice, 40North Executive Chef