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
