The Digest | New Jersey Magazine
Issue link: https://magazines.vuenj.com/i/1369261
C L A S S I C A M E R I C A N C O M F O R T F O O D & C R A F T C O C K T A I L S Classic American comfort food transforms into art, plated like an alluring sculpture from a nearby museum. The talented Chef Fito Belteton carefully designed the seasonal, farm-to-table menu that sources high-quality, local ingredients, capturing a seamless harmony of flavor. Celebrated General Manager Dago Villanueva runs the floor and developed the craft cocktail bar menu. A curated cocktail list features fresh seasonal ingredients. The popular Paisley Palace mirrors a light, bubbly French 75 replacing the botanical gin with an aromatic lavender-infused vodka topped with elderflower liqueur, herb honey, lemon, and refreshing prosecco. Gautam's favorite, El Guapo, features a pungent combination of tequila finished with the slight spice of jalapeño and the acidity of lime. The indulgent Fried Chicken's crispy exterior contrasted with the tender interior offers a homey welcoming to every first-timer. Buttery, flaky biscuits come with chili honey, blending the flaring spice with the natural floral sweetness. Try to combine each element of this dish in one bite and a cozy countryside daydream awaits you. In fact, Chef Fito used more than 200 lbs. of chicken trying to perfect the recipe. The artisanal salad has never left the menu since its debut opening day and Maher and Gautam plan to keep it that way. Demonstrating effortless finesse with fresh greens, the artisanal salad combines crisp cherry tomatoes and subtly sweet roasted carrots in an organic cider vinaigrette. The silky richness of the sheep's milk cheese adds an indulgent element, complementing the local produce. V U E N J .C O M 131