Zinburger, the upscale burger bar, has now opened its flagship restaurant in Morris Plains and jerseybites.com was there for the exclusive press preview and VIP dinner.
Zinburger has 11 locations, all located on the East Coast, with four in the Garden State. The first one opened in Clifton in December 2010. Additional locations currently include Paramus, NJ; Cherry Hill, NJ; Nanuet, NY; Huntington Station, NY; Durham, NC; Charlottesville, VA; Atlanta, GA; Sunrise, FL; and Boca, FL.
The Morris Plains Zinburger is the largest location and has some components that are unique to the restaurant brand. It includes the first “test kitchen” where their executive chefs will work on menu development, test new technology, create training videos, and hold conferences for general managers and chefs.
The stylish location features spacious and comfortable seating, a private dining space, outdoor patio and a huge, welcoming bar. Zinburger is certain to be an area favorite for friendly get togethers, family gatherings, and date nights.
Zinburger presents a carefully curated menu and the distinctive house-made food selections make it a real stand-out. At the press tasting, we met Corporate Chef David L. Maini. Morris Plains is his eighth opening and he told us why he is so proud of the brand and the guest experience. “Our recipes don’t mask the great ingredients used in all of our menu items,” Maini says.
Maini also said that New Jersey locations are able to take advantage of the fine produce grown in the state. This includes tomatoes, corn and berries. He looks forward to having seasonal salad options on the menu. Maini also pointed out that the burgers are ground fresh twice daily using the finest meat products, USDA Certified Angus beef and American-style Kobe beef. However, for those that prefer, the restaurant offers a house-made veggie burger, chicken sandwiches, turkey burgers and an Ahi burger among other entrees. All burgers are served on an all-natural potato bun that is an exclusive Zinburger recipe.
“It’s all about the guests,” Maini notes. “Whatever our guests want, we’re going to make it happen.”
On the lighter side of Zinburger, you will enjoy their salads like the kale Caesar and the classic chopped wedge. Of course, burgers are the stars of the show and we enjoyed the Zinburger with manchego cheese, Zinfandel braised onions, lettuce, and mayo. For a burger with a spicy kick, try the El Diablo with fire-roasted jalapeños. Even with the signature burgers on the menu, you are invited to get creative and build your own. Double truffle fries, house-made onion rings and sweet potato fries are just some of the sides that can top off a Zinburger meal.
Your sweet tooth will certainly be satisfied at Zinburger. We enjoyed a sampling of their creamy, hand-dipped shakes that included their cookies and cream and strawberry cheesecake, all topped with thick whipped cream. Their rich signature pies, banana cream and chocolate cream, are served in generous portions and can be easily shared.
Zinburger offers craft cocktails, an impressive wine list, and 24 beer selections with 16 on tap. But we suggest that you try the sangria, which pairs wonderfully with sandwiches and sides.
On Wednesdays, guests can enjoy half-priced bottles of wine. Zinburger has a Happy Hour on weekdays from 3 to 6 p.m., featuring discounts on beer and cocktails, as well as $5 for the Plain and Simple Burger, and half-priced sides.
Zinburger continues its commitment to giving back to the community. The Wine and Dine for a Cause program offers guests who purchase a Zinburger Gold Package for $100 a $100 gift card of their own. The package was sold in limited quantities with all proceeds being donated to Big Brothers Big Sisters of Northern New Jersey.
Zinburger
1900 State Route 10
Morris Plains
973-998-9766
Sunday through Thursday, 11 a.m. to 10 p.m.
Friday and Saturday, 11 a.m. to 11 p.m.
Photos are courtesy of Zinburger.
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Lesbirel’s passion for freshness and seasonal flavors was on full display when he sent out the beet tartare appetizer as we began our meal on a warm fall evening. Looking for a way to fool the carnivores at your table, this dish exemplifies what Ama Ristorante is trying to achieve, inspiring dishes that break the mold using flavors reminiscent of the season. At least that’s what I got out of it as I took a bite of the cool, earthy beet tartare (yes, it was cold, just like beef tartare), which was highlighted with tangy orange infused crème fraiche and nutty pistachio dust. I would never have put those four things together, but man, oh man… it worked! General Manager Ryan Liepa explained that the beet tartare is the complete opposite of how root vegetables are normally presented (warm). It’s really a fun play and the perfect unexpected fall dish.
For our entrees, we decided, with the urging of our server, Elizabeth (if she’s your server when you go, be sure to ask her about the red bracelet she wears), on the seared scallops with roasted fennel and olive tapenade, and the fettuccine featuring squash blossoms, thinly sliced zucchini, and shaved black truffles. That’s where my scallop daydream began. Four plump day boat scallops, perfectly seasoned and seared. The pasta dish was tasty as well in a light olive oil sauce.
We ended our meal with a house-made strawberry balsamic glaze that accompanied a honey ricotta cake. To get the incredibly thick, almost gelatinous texture of the cake, Lesbirel cooks the cake, and then rewhips it, letting it set more than once. It will stick to your mouth and your ribs, but it’s worth every bite. We paired the ricotta cake with the traditional Tiramisu featuring Kahlua and espresso soaked ladyfingers, which comes in a fair and tasty second on the dessert rankings.
Taking a tour of the grounds with Conner in their state-of-the-art tour bus was the highlight of my trip. Conner shares family history about the origins of the cranberry bogs and the town of Whitesbog, which was founded in the 1700s (but is now a part of the Brendan Byrne State Forest). With 28 structures that have been restored, it’s a window into the past of what it was like hundreds of years ago when the iron, glass, and cranberry industries were in full swing.
