The Digest | New Jersey Magazine
Issue link: https://magazines.vuenj.com/i/660796
W hether we're making fine dining reservations or meeting friends for tapas and cocktails, we're always searching for a specific experience. At Jockey Hollow Kitchen and Bar, Owner Chris Cannon and his staff have created a space to experience (and taste) everything. Across three floors, Jockey houses four separate dining spaces, each offering a unique ambience and menu. This winter, we visited Jockey Hollow for a firsthand look at its versatile atmosphere. Jockey Hollow is located in the heart of Morristown inside The Vail Mansion, the former home of AT&T's first president, Theodore Vail. The 15,000-foot. structure, built in 1917, features 17-foot-tall marble columns which were inspired by Italian Palazzo style architecture. The mansion was originally meant to be Vail's museum as well as his home, only he passed away before he could move in. In the years that followed, his daughter sold the property and it became Morristown's city hall for nearly seven decades. Today, many have come together to restore the mansion to its former glory, including Cannon, who began working on Jockey Hollow in 2011 after falling in love with its history and stunning marble interior. While the structure's history will never be forgotten (Vail's initials are literally carved into the Italian marble), the restaurant has made a name for itself since opening in 2014, and given the scope of Jockey Hollow, it's no wonder it has become so popular. General Manager Ron Morgan, who has managed everything from tapas bars to Michelin-starred restaurants in New York City, oversees all four dining spaces. Requiring a talented (and massive) staff, Morgan recognizes the restaurant's challenges, but has never felt so rewarded in his career. He explained, "I've overseen restaurants with one kitchen, one menu, and one dining room and between 30 and 50 employees. At Jockey Hollow we have two kitchens, three menus, three bars, and four dining spaces. We have 100 employees." D I N I N G A T J O C K E Y H O L L O W K I T C H E N B Y M I C H A E L S C I V O L I VUE ON DINING V U E N J . C O M 82