The Digest | New Jersey Magazine
Issue link: https://magazines.vuenj.com/i/1306768
D inner highlights a unique rustic ambiance. e subtle tabletop candlelight glow immediately thaws the wintry cold that may have followed you past the door. Look above the mid-century blue upholstered chairs to gaze at the radiant chandeliers effortlessly lighting up the earth-toned interior like a family of stars. A snug outdoor deck accompanied with table-side heaters and a toasty, central firepit transports you to the timeless laughs, conversations, and warm memories with family back at home. Chef Ben Pollinger, a New Jersey native, opened up e Hill in 2018. e New York Times three-starred chef climbed the culinary ranks through his years. Pollinger graduated top of his class at the Culinary Institute of America, subsequently working in renowned kitchens like Le Louis XV with Chef Alain Ducasse and Oceana in midtown Manhattan. Pollinger's innate success brought him back to his "nest" in Bergen County, NJ, a populous neighboring suburb to the big city lights, to embark on a long-awaited passion project in his career. Years in high-stress kitchens shied Pollinger to foster a culinary home of his own only a seven-minute drive away from his house in Oradell, NJ. e Hill became Pollinger's token to redefining a standard of "quality" with a modest approach at elegant dining in a familiar place amongst familiar faces. A genuine dedication to hospitality makes e Hill less about flashy fads and more about genuine community engagement. "Hospitality is about how we made our guests feel and directly affects 'how' and 'why' people use our restaurant," said Pollinger. "Naturally, we strive to provide a place of comfort, safety, and coziness just like a nest." Pollinger's vision on accessibility and familiarity for the community is present in his world-class food, his committed team, and his comfy interior design. e menu centers around globally influenced, seasonal American cuisine, drawing on flavors from the South of France to Southeast Asia. Top-notch ingredients reach their highest potential in Chef Ben's kitchen. And the Wednesday night dinner guest always finds a faithful reason to return. e restaurant also features a fully equipped bar backed by skilled mixologists. e barn-like building, once home to a restaurant called Harvest, transformed into a style Pollinger most notably refers to as "Nordic minimalism." e simplistic design features a natural palette of neutral grey, off-white walls, and black accents throughout. Upon entry, the vintage barnwood and sleek walnut panels instantly catch your attention. For dinner, choose among the cozy tables lounge by the bar, the windowed dining room, or, on a clear night, the heated outdoor patio. e exposed, custom oak table tops encourage guests to find comfort in a casual environment. Before the first course, the staff kindly offered me a drink from an extensive list of fall cocktails, cra beers, and fine wines. I chose the seasonally raved Fall Sazerac aer clear deliberation with the expert mixologist. e delicate sweetness from the vanilla bean syrup paired well with the bitter, yet fiery Remy Martin 1738 cognac, infused with cinnamon sticks. e glass perfumed a faint anise scent from the tiny dose of absinthe. Peychaud's bitters lent the classic cocktail a dazzling scarlet glow, especially in front of the tabletop candlelight. A Sazerac at e Hill undoubtedly felt like dancing with the fiery colors of the late autumn leaves. V U E N J . C O M 74