Open late Fri.-Sat.
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The Bernards Inn Restaurant Review: Housed in a lovely old hotel where wealthy city dwellers once came to enjoy the New Jersey countryside, The Bernards Inn restaurant has a quiet elegance expressed in everything from music to décor, from flowers to the menu. Executive chef Corey W. Heyer takes inspiration from the local, seasonal ingredients he uses in his updated classic dishes. Long Island duck breast and pressed leg is served with radicchio marmalade, Idiazabal cheese, Anson Mills grits and roasted corn, and napped with spiced jus. Butter-poached lobster, succulent and sweet, pairs with a lemon basil-Banyuls reduction; accompanying this dish is a colorful zucchini and tomato tarte Tatin as well as squash blossoms topped with arugula and pistachio pesto. Service is polished and thoughtful. The wine list is extensive with a good number of selections available by the glass. Desserts appeal, with most featuring seasonal fruits, such as a warm sour cream peach cake with house-made Wild Turkey ice cream and an orange caramel sauce.