EDGE takes you inside the area’s most creative kitchens.
The Office Beer Bar & Grill • Grilled Bratwurst
728 Thompson Ave. • BRIDGEWATER 32–34 Chestnut St. • RIDGEWOOD 1–7 South Ave. • CRANFORD 61 Union Pl. • SUMMIT
619 Bloomfield Ave. • MONTCLAIR 411 North Ave. West • WESTFIELD
We fire finish our beer-braised bratwurst on the grill and serve it with sautéed onions and peppers on a char-grilled garlic-infused baguette.
— Kevin Felice, 40North Executive Chef
Paragon Tap & Table • Butternut Squash Ravioli
77 Central Ave. • CLARK
(732) 931-1776 • paragonnj.com
Our new restaurant blends hand-crafted ravioli preparations with creative twists on classics. A popular addition to the fall menu at our new restaurant has been the butternut squash ravioli served, which we sautée with butternut squash and sage sauce.
— Eric B LeVine, Chef/Partner
The Black Horse Tavern & Pub • Bone-in Ham Chop
1 West Main Street • MENDHAM
(963) 543–7300 • blackhorsenj.com
Our ham chop is served bone-in, with a bing cherry compote, and is accompanied by celery root purée and citrus-sautéed spinach.
— Kevin Felice, 40North Executive Chef
Piattino Neighborhood Bistro • Neapolitan Pizza
88 East Main Street • MENDHAM
(973) 543-0025 • piattinonj.com
Our house special Neapolitan-style Piattino pizza is stone-fired and topped with roasted chicken, basil-and-pine-nut pesto, pecorino romano cheese, fresh-pulled mozzarella, braised onions and tomatoes.
— Kevin Felice, 40North Executive Chef
George and Martha’s American Grille • Maple Pumpkin Pie
67 Morris Street • MORRISTOWN
(973) 267-4700 • georgeandmarthas.com
This season we are featuring maple pumpkin pie. It’s a maple-infused, spiced pumpkin pie topped with cinnamon and fresh whipped cream.
— Kevin Felice, 40North Executive Chef
The Office Tavern Grill • Belgium-Style Stout Braised Mussels
3 South Street • MORRISTOWN
(973) 285-0220 • officetaverngrill.com
We braise Prince Edward Island mussels in a local craft ale, with garlic and onions. They’re finished with herbs and served with fresh-cut fries.
— Kevin Felice, 40North Executive Chef
Daimatsu • Tuna Tataki
860 Mountain Ave. • MOUNTAINSIDE
(908) 233-7888 • daimatsusushibar.com
The must-try favorite on our appetizer menu is tuna tataki—diced tuna marinated in sesame-flavored soy sauce and mixed with finely chopped onion, spicy sprouts and nori on top.
— Momo, Chef
Publick House • Sesame-Crusted Ahi Tuna
899 Mountain Ave. • MOUNTAINSIDE
(908) 233-2355 • publickhousenj.com
This has been one of our signature dishes since we opened in 2009. For the Fall season, the tuna is crusted in black and white sesame seeds and seared rare. It is sliced and served over a medley of stir-fried vegetables, which are cooked in soy sauce. The dish is finished with scallions and accompanied with a side of wasabi.
— Bernie Goncalves, Owner
Morris Tap & Grill • Roasted Pork Tenderloin
500 Route 10 West • RANDOLPH
(973) 891-1776 • morristapandgrill.com
We serve our seasonal roasted pork tenderloin with roasted Brussels sprouts and finish it with a port wine demi. We pair all of our dishes with selections from our best-in-the-state craft beer menu for an ever-evolving craft-beer and food experience.
— Eric B LeVine, Chef/Partner
Thai Amarin • Curry Beef Short Ribs
201 Morris Ave. • SPRINGFIELD
(973) 376-6300, (973) 376-6301 • thaiamarinnj.net
Our juicy beef short ribs, cooked to perfection with rich, mild Massaman curry—emphatically the king of curries—is perhaps the king of all foods. Spicy, coco-nutty, sweet and savory, its combination of flavors has more personality than a Thai election!
— Amy Thana, Owner
Café Z • Chicken Rapa
2333 Morris Avenue • UNION
(908) 686-4321 • CafeZNJ.com
One of our crowd favorites is our Chicken Rapa. We prepare a boneless chicken breast with sundried tomatoes, fresh diced tomatoes, broccoli rabe and serve it over capellini with a white wine, oil and garlic sauce.
— Patricia Inghilleri, Owner
Chestnut Chateau • Smoked Meats
649 Chestnut Street • UNION
(908) 964-8696 • chestnutchateaunj.com
With football season in full swing, we’ve added smoked certified angus meats to our menu, while cooking up the best brisket, ribs, pork bellies and butts north of the Mason-Dixon Line. Our baby back ribs fall off the bone and with my homemade barbecue sauce a loss by your favorite team won’t matter anymore.
— 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 • Herb-Crusted Rack of Lamb
111 Prospect Avenue • WEST ORANGE
(973) 731-2360 • themanorrestaurant.com
Our herb-crusted rack of lamb is moist, tender and full of flavor—and contrasted with a wonderfully seasoned,crispy exterior texture. The dish is served with a rosemary-mint demi-glace on the side. To complement the lamb, we add a decorative potato basket featuring an array of seasonal vegetables and a rich eggplant caponata.
