Morris Tap & Grill Spring Menu Launching April 15

Morris Tap & Grill Spring Menu Launching April 15

Chef LeVine

Chef LeVine

Last week, I attended an intimate event to preview Chef Eric LeVine’s spring menu at Morris Tap & Grill. This event provided Chef LeVine an opportunity to ‘test drive’ the new menu to a small group of fans, foodies and food writers who are familiar with his style of cooking.

The new spring dishes will be a complete departure from the current, more casual menu. Chef LeVine endeavors to work more closely with area purveyors to offer a locally-sourced dining experience that’s a bit more upscale than what was previously offered at his popular Morris County restaurant, while keeping some of his guests’ favorites.

A new concept for Morris Tap & Grill will be two new serving sizes: “selfish”, meant for one person or “shared”, meant to be shared among guests.

The dishes we sampled and provided written feedback on were:

  • Wasabi popcorn / BBQ popcorn / truffle popcorn – our favorites were the truffle and BBQ version and we liked this simple treat while enjoying craft beer.
  • Tempura asparagus, broccolini, carrot threads with soy scallion ginger sauce – we found that carrot threads, something we’d not had before, are pretty delicious yet were unsure what the proper manner was to pick them up if enjoying with others. We liked both the tempura asparagus and broccolini and thought the dipping sauce was a bit sweet (we know the final version will be perfect).
  • Smoked shrimp and shaved fennel asparagus salad – we like that Chef LeVine’s smoking various menu items and thought the shrimps had a lovely smokey flavor. The salad could have used a good pinch of salt but both the fennel and asparagus had good texture and tasted freshly-picked.
  • Smoked scallops with corn risotto, crispy celery root chips and chili oil – the corn risotto was likely our favorite component of all the dishes that evening: creamy with a ton of big corn flavor.
  • Braised pork belly on tomatillo, tomato salad served with roasted chili – as a whole, this was our favorite dish of the night. Bright, tart dressing cut through the pork belly fattiness and the chili brought a nice level of heat to the dish: winner!
  • Homemade Chorizo sausage and braised ox tail with corn pudding with Ancho aioli and poblano cream – nicely done in-house Chorizo that we think Chef LeVine should use in several dishes. The corn pudding was super and the aioli was enjoyably tangy. I love ox tail and it was flavorful yet chewy from the attached cartilage…I’m not certain this will be how the final product will be served.

There also new desserts being creatively prepared and our favorite was the decadent chocolate dessert with dolce de leche – to die for.

Chef LeVine admits that he’s still playing around with some of the components of the dishes and tweaks will be made based on the feedback received at the tasting. While some of the items we sampled may not make the final cut, the general group consensus showed Chef LeVine’s on the right track.

This spring menu can be paired with the more than 100 beers served at the restaurant and also with new wines and craft cocktails Chef LeVine’s team has created.

The new spring menu launches today so go pay these guys a visit and connect with Morris Tap & Grill on Facebook to stay abreast of all the events and classes planned for the remainder of the year.

500 Route 10 West, Randolph, New Jersey. 973.891.1776.

Cheers,

Veronique

Barrel Aged Beer Dinner – Morris Tap & Grill

Barrel Aged Beer Dinner – Morris Tap & Grill

Pork Belly

Pork Belly

Last week I attended the Morris Tap & Grill barrel aged beer dinner featuring six dishes paired with six pretty incredible beers. Morris Tap & Grill General Manager, Michael DeSimone, chose the beers and Chef Eric LeVine paired the food.

Here are the dishes and their paired beers:

First Course – Garlic Shrimp and Clams over Mushroom Rosemary Risotto

Garlic Shrimps

Garlic Shrimps

ALLAGASH INTERLUDE – Belgian Strong Ale aged in French Merlot & Sirah Barrels

Second Course – House Cured & Smoked Pork Belly w/ Chili Almonds, Grilled King Trumpet Mushroom Raft & Parmesan Dust

TOMMYKNOCKER LEGEND – A Nut Brown Ale aged in Hungarian Oak

Third Course – Smoked Brisket Croquette w/ Smoked Blue Gorgonzola Cheese

FOUNDERS BACKWOODS BASTARD – Scotch Ale aged in Bourbon Barrels

Fourth Course – BBQ Monk Fish “Osso Bucco” w/ Sevendust, Smashed Potato & Tasso Crisps

SHIPYARD BARREL AGED XXXX IPA

Dessert

Dessert

Fifth Course – Ginger Duck Ham, Corn Pudding & Port, Stuffed Figs

WEYERBACHER INSANITY – Blithering Idiot Barley Wine aged in Oak Bourbon Barrels

Sixth Course – Chocolate Pop w/ Maple & Vanilla Gelato, Caramel Chili Popcorn & Honey Goat Cheese Mousse

DEL DUCATO VERDI IMPERIAL STOUT – Stout brewed w/ Hot Peppers & aged in Scotch Barrels

The cost for the six courses and the six beers was $75 per person. To stay abreast of future dinners, classes and special events taking place at Morris Tap & Grill, follow it on Facebook.

Morris Tap & Grill – 500 Route 10 West, Randolph, NJ.

Cheers,

Veronique

Morris Tap and Grill Fall Menu Preview

Morris Tap and Grill Fall Menu Preview

Last night, I attended an intimate event to preview Chef Eric LeVine’s fall menu at Morris Tap & Grill. This event gave Chef LeVine an opportunity to ‘test drive’ the menu to a targeted group of fans, foodies and food writers who are familiar with his style of cooking.

Mini Tacos

Mini Tacos

 

Mushroom Ravioli

Mushroom Ravioli

The new fall dishes in the works will be part of an almost complete overhaul of the current menu, “this is probably going to be the last time we do a major revamping of the menu”, said Chef LeVine during the event.

Couscous

Couscous

The dishes we sampled and provided written feedback on were:

  • Mini Tacos – flour mini tacos shells fried then filled with goat cheese mousse and topped with roasted beets, crumbled goat cheese and chili roasted almonds.
  • Shrimp and Lump Crab Bites – shrimp and crab shaped into bite-size balls then fried and served over fried leeks and onions. The dish was paired with a garlic and curry aioli and a Cajun remoulade.
  • Bacon flatbread – garlic oil-brushed flatbread topped with Mozzarella, crisp bacon, pork belly and house-cured Pancetta.
  • Chicken Roulade – boneless chicken stuffed with wild mushrooms, sundried tomatoes, Fontina, Panko and broccolini and served over Merlot mashed potatoes and a red wine sauce and pesto.
  • Crisp Skin Cod – baked crispy-skin cod served with corn chowder and served over a king mushroom slice.
  • Wild Mushroom Ravioli – cremini mushroom flour pasta filled with a mixture or Ricotta, Parmesan, Mozzarella, roasted cremini and served with a wild mushroom cream sauce.
  • Soba Noodle – buckwheat noodles with scallions, leeks, oyster and cremini mushrooms served in a ginger and Ponzu broth.
  • Lamb Burger – lamb burger patty topped with Feta, cucumber, tomato and olive yogurt.
  • House Cured Hot Pastrami – brisket cured and smoked and rubbed with black peppercorn and coriander then served on rye bread with coleslaw, honey mustard and Swiss cheese.
  • Lemon Garlic Couscous – Lemon garlic couscous and quinoa blend with curry roasted cauliflower, pesto over a roasted salsify puree.
Hot Pastrami

Hot Pastrami

Lamb Burger

Lamb Burger

Chef Levine admits that he’s still playing around with some of the components of the dishes and tweaks will be made based on the feedback received at the tasting. While perhaps some of the items may not make the final cut, the general group consensus indicated Chef Levine’s on the right track. I love that he’s now curing and smoking at the restaurant and the pastrami was some of the most tender I’ve encountered.

Bacon Flatbread

Bacon Flatbread

This autumnal menu paired with the more than 100 beers served at the restaurant are sure to appeal to the cult following Chef LeVine has built at Morris Tap & Grill.

The new fall menu launches on October 9th, go pay these folks a visit and visit them online to stay abreast of all the events and classes planned for the fall.

500 Route 10 West, Randolph, New Jersey. 973.891.1776.

Cheers,

Veronique