PARTICIPATING RESTAURANTS
Brothers Moon
7 W Broad Street
Hopewell, NJ 08525
609-333-1330
www.BrothersMoon.com
Chef Will Mooney is the co-owner and Executive Chef of The Brothers Moon. He has an extensive background in fine food. A Culinary Institute of America – CIA graduate, he has worked at The Hotel Pierre (NYC), Forsgate Country Club, The Frog and the Peach, Stage Left, Patina (Los Angeles), the Peacock Inn, The Stockton Inn, Wild Oats and Bon Appetit.
Brothers Moon is an 80-seat full-service restaurant featuring a seasonally changing menu as well as daily specials. On the other side of the same building is take out cases filled with the freshest salads, cheese, specialty meats, olives and breads as well as special goodies from their ovens. Health conscious and vegetarian foods are always available.
Brothers Moon has won rave reviews from papers, critics, the Zagat Report and diners. One review sums it up: Brothers Moon glows with glorious cuisine.
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Christopher's Restaurant at the Heldrich
10 Livingston Avenue
New Brunswick, NJ 08901
866-609-4700
www.TheHeldrich.com
Engage all senses at Christopher's Restaurant & Bar. Contemporary stylings and theatrical whimsy create a visual impact as you ease into the plush leather furniture to savor a hand crafted cocktail from our bar. Appetizing aromas fill the dining room from the open show kitchen and the sounds of live jazz provide harmony to an evening of exceptional dining and atmosphere.
Great care is taken with the ingredients, which include local artisanal cheese and, in season, produce from the area as well.
Executive Chef Richard Varga, who last held court at The Olde Mill Inn and Grain House in the Basking Ridge section of Bernards, oversees the dining operation. Assisting him is Chef Tom Drake, who is responsible for the day-to-day operation of the restaurant. "Although I graduated from the Art Institute and the Culinary School in Philadelphia, I consider myself self-taught," he said. "I've cooked at the 4 Seasons in Philadelphia and La Bernardin and BLT Steak in Manhattan. My passion is always fine food and excellent service. I'm dedicated to serving the freshest food prepared with the freshest ingredients." "We take pride in the Jersey Fresh label," Varga said. "We depend on local purveyors to provide us with the freshest products. You can expect to be served local Griggstown Farm poultry, which we believe is the best." In addition to colossal shrimp and crab claws, the daily oyster selection at Christopher's includes Moonstone Rhode Island, Carraquet, Prince Edward Island, Canada and Pearl Point and Netarts Bay, Oregon.
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High Street Grill
64 High Street
Mt. Holly, NJ 08060
609-265-9199
www.HighStreetGrill.net
Our goal is to achieve and maintain the standards that have always been important to us. Food quality, ambiance, efficient service and creative wine offerings are our top priorities.
The High Street Grill is a friendly place where the locals can meet and feel at home, where strains of blues and jazz fill the bar, where fine dining aficionados will want to frequent, and everyone will enjoy a meal at a fair price. The restaurant has received high marks from the Artful Diner of nj.com, the Trenton Times, diners, as well as the following review from the Ed Hitzel's Restaurant Newsletter:
“The moment I walked through the door and entered into the lower-level dining room/bar area, I suspected that something magnificent was about to happen. And it did. The High Street Grill in Mount Holly is aptly named not only with regards to its address but because the meals turned-out in this 150 year old establishment renders an absolute and intoxicating high. Chef/ Owner John McDevitt performs what can only be described as masterful feats when it comes to presentation, creative pairings of ingredients, and in ultimately palate pleasing dishes.”
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Tre Piani
Princeton Forrestal Village
120 Rockingham Row
Princeton, NJ 08540
609-452-1515
www.TrePiani.com
Tre Piani Restaurant has been in business since 1998 in The Princeton Forrestal Village. The restaurant opened to acclaimed reviews under the direction of Chef Jim Weaver, a New Jersey native. He has trained in Italy and the Caribbean and led some of the top restaurants in New Jersey. Among the awards that he has
won are; Chef of the Year for 2002 from Share our Strength, 5 Star Diamond Award from the Academy of Hospitality Sciences, Dirona-Distinguished Restaurants of North America and stellar reviews from many newspapers, food critics, television and radio hosts in New Jersey and New York. Jim also serves on the board of directors for The New Jersey Restaurant Association, is the Restaurant Liaison for the Governors Counsel on Tourism, is a director for The Hunterdon-Princeton Chaine des Rotisseurs and is President of Slow Food Central New Jersey.
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Za Restaurant
147 West Delaware Avenue
Pennington, NJ 08534
609-737-4400
www.ZaRestaurants.com
Executive Chef Mark Valenza began his culinary career working at various New Jersey restaurants beginning in 1996. Over the next three years his experience included every position and discipline including manager and chef.
In 1997, Chef Valenza took the next step by attended the French Culinary Institute (FCI). FCI's Classic Culinary Arts program, part of the International Culinary Center in New York City, is an intense program where students study with today's best French Master Chefs. At FCI, Chef Valenza honed his skills and mastered classic French technique under Chefs Jacques Pepin, Alain Sailhac, Andre Soltner, Jacques Torres, American talent Alice Water, and Sommelier Andrea Robinson, all deserving celebrities for their unmatched culinary ability.
Chef Valenza's years of real world experience served him well at FCI where the Master Chef faculty voted him haut de la classe, top of his class.
Prior to opening Za, Chef Valenza was Sous Chef at The Frenchtown Inn and Executive Chef at Nodo in Princeton.
Chef Valenza opened Za Restaurant opened in July 2006 and has received rave reviews from day one, including being named “Top 10 of the Year Pick” by the Artful Dinner on nj.com. Za's art inspired bistro ambience offers both indoor seating and seasonal outdoor seating under a wisteria covered pergola. The outdoor patio is bordered by a water garden and herb plantings.
Za features an eclectic New American menu described by Chef/Owner Mark Valenza as "cross cultural comfort cuisine." Chef Valenza's creations are derived from a co-mingling of international dishes with classic French cooking techniques using fresh American ingredients, including hand picked herbs from the restaurant's terrace garden.
Chef Valenza is partnered with his brother Chaz Valenza who holds an M.B.A. from New York University and is a seasoned entrepreneur with restaurant management experience. |
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