Ninety Acres
2 Main St. (Highland Ave.) 
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Peapack-Gladstone, NJ 07977
908-901-9500 | Make Restaurant Reservations
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Ninety Acres Restaurant is one of GAYOT's 2013
| Top 10 North Jersey Food Rating Restaurants
| Top 10 North Jersey Wine List Restaurants
| Top 10 North Jersey Outdoor Dining Restaurants
|
Ninety Acres Restaurant is one of our 2010 Top 10 New Restaurants in the US.
Cuisine
Open
Dinner Tues.-Sun., Brunch Sun.Features
- View
- Heart-healthy dishes
- Romantic setting
- Private room(s)
- Full bar
- Reservations suggested
- Outdoor dining
- Open late Fri.-Sat.
- Valet parking
- Business casual
Wine
Great Wine List* Click here for rating key
 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 Sir Richard Branson, the billionaire owner of Virgin Group, and his partner 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. |
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RESTAURANT AWARDS 2013
Check out the 2013 edition of GAYOT's Annual Restaurant Issue, which features the Top 40 Restaurants in the U.S., Rising Chefs and more.
