Ninety Acres Awards

Ninety Acres Restaurant Review:

Dining at Ninety Acres is an act of faith---especially in the dead of night when just getting there demands turning onto a dark and lonely road. The winding one-lane pike wends left then right through field and wood with nary a twinkling light to guide. Then, luminescence in overhead branches gives hope, a few more yards and at last the imposing Ninety Acres is gained. Opened by Bob Wojtowicz, the restaurant is nestled within a 492-acre estate called Natirar that once belonged to the King of Morocco. Guests are greeted with a warming modern fireplace, a towering bar and a rustic candlelit dining room. The sleek open kitchen is within sight but designed so as not to dominate. An ever-changing menu offers dishes made with fresh regional foods. A starter, Griggstown quail served with caramelized onion purée, organic mushrooms and puff pastry, is lush with rich flavors. Wood-fired pizza options are creative to say the least; how does pork belly pizza with farm egg and chilies smothered in Fontina and Gorgonzola sound? That same wood fire is used to prepare a 28-ounce dry-aged Niman Ranch cowboy rib-eye for two; it's a memorable entrée made even more so with red onion and chipotle relish. Like the food, most of the wine is biodynamic, organic or sustainable. Wines are listed as such in categories that span the world’s top wine growing regions, and from wineries great and small. Desserts are creative and unique---just try the ricotta zeppoles with fig jam and candied pistachios.