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(specifically the tri-state area) best suited their needs. "We decided to open Common Lot mainly because we hit a point where we thought we could take the next step and start our own restaurant. We would do our own food and our own service style without anyone above us." At the time, Chef Ryan and Nadine were co-managing a restaurant in Australia when they realized their vision didn't quite align with the owners. Acknowledging that Austria and Australia would be too far away to set up shop permanently— Chef Ryan's parents having immigrated from Sydney to Harding Township over 10 years ago—they considered settling down in New York. Aer running the numbers, it proved to be too risky (and expensive) a venture for the first- timers so they explored the suburbs of New Jersey instead, scouting places like Hoboken and Montclair before deciding on Millburn. Today, the promise of Chef Ryan's pedigree is fulfilled with big and small plates that marry traditional technique with globally-inspired flavors, applied but not limited to the "Smalls to Share" roasted cauliflower florets tossed with his version of a coconut-peanut massaman curry sauce and one of three "Mains for Two," a 12-hour braised lamb shoulder served "san choy bow" style with housemade kimchi, sweet pickled cucumbers, shredded lettuce, soy caramel and bao buns. e interior, not unlike the restaurant's food philosophy, is far from stuffy. e two-story space contains referential nods to minimalist design with rustic and industrial finishes, lots of natural light, a larger than usual communal table and earthy dinnerware by local artisan Jono Pandolfi. Upstairs, guests will find the "Chef 's Library," a private dining room adorned with the Ryan's personal collection of cookbooks lining the walls. e first floor, although, is where you'll want to sit for unparalleled views of the open kitchen and if you're lucky, you can snag a spot at the countertop—though usually booked out at least 60 days in advance. V U E N J . C O M 105

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