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. The menu has included rack of lamb with cranberry beans and earthy cremini mushroom and escarole ragoût on parsley purée, and milk-fed slow-cooked suckling pig, crispy belly, coconut purée, compressed pineapple and semolina polenta flavored with cilantro and cashews. Desserts are not to be missed and there are several fine choices, among them a sticky toffee torte served with kumquat confit, roasted Anjou pears and coffee ice cream, and for added texture, almond florentine. The wine list is extensive with a good number of selections available by the glass. Service is polished and thoughtful.