VUE

getting fried to order for maximum crispiness. e pork belly is then coated in a sweet chilli-soy glaze and topped with a sprinkling of sesame seeds and thinly-sliced scallions. e dish comes to the table with a side of chopsticks, both a gesture of whimsy and an attempt to will yourself to slow down and enjoy the nuances of the sauce. Which, Chef Ryan expressed, he's worked very hard to replicate. e menu, in its entirety, is a collaborative effort between Chef Ryan, his staff and the different life experiences each bring to the table. Chef Ryan, who didn't grow up around fine dining or exotic ingredients, is simply cooking food inspired by the places he's been, cuisines he's tasted and the ideas his fellow chefs present to him. "For our standards, we want those guys in the kitchen to use their heads and think outside the box," he explained. "We want them to think about the seasons, our suppliers, what ingredients they'd like to use and ones that they haven't." Common Lot's pastry offerings follow suit, each one familiar in concept but exciting in execution. e mango- coconut parfait is one of textural and geometric delight—a dome-shaped shell of tempered white chocolate waiting to be cracked open. Inside you'll find layers of sweet mango gelée and luscious coconut cream that swirl together upon consumption and tucked away underneath, a crisp and buttery shortbread cookie. e dessert is finished with an arrangement of edible flowers, diced fresh mango and fruity, caviar-like finger limes. If you had asked Chef Ryan about New Jersey's food scene a decade ago, he wouldn't have had much to say. Mostly because he was still living overseas in places like Hong Kong, India and the Philippines. But today, Chef Ryan is working to defend New Jersey's culinary offerings which are oen pitted against its stronger, more self-assured neighbor New York. "I think it's time New Jersey had its own identity. It's slowly happening but we need more restaurants that are willing to break the norm." What he hopes with Common Lot is to rebuild the state's reputation by producing simple, sometimes adventurous cuisine that's infused with traces of fine dining.

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