Jersey Bites

Masseria Italian Steakhouse in Morristown has officially opened. After our exceptional dinner there on Sunday, I found it hard to believe the restaurant had only been open for five weeks. The ambiance feels timeless—elegant but inviting, refined yet comfortable. From the plush yellow upholstered chairs to the crisp white linens, every detail exudes warmth. The carefully chosen lighting and ambient glow create an intimate, romantic setting, making it the kind of place where you linger over a glass of wine and the perfect setting for Valentine’s Day. 

The Cocktails

We enjoyed two standout drinks that perfectly complemented the evening. The Masserita Fume served in a coupe glass, was a sophisticated take on a margarita featuring Cazadores Blanco tequila, lime, Cointreau, and agave, shaken and garnished with a unique salt mezcal foam that added a smoky depth. Meanwhile, the Bramble On was a beautifully balanced whiskey cocktail, made with Redemption Rye, blackberry syrup, lemon juice, and fresh mint, garnished with a blueberry, mint, and a cinnamon stick for a warm, aromatic finish. Both cocktails showcased the bar’s commitment to quality ingredients and expert craftsmanship.

The Food

We started with the Pulpo-grilled octopus served over a Tuscan bean ragu with broccoli rabe, creamy chorizo, and basil oil. Grilled octopus can sometimes be tricky, but here, it was executed beautifully. The smoky char from the grill gave it incredible depth, and the accompanying Tuscan beans with charred broccoli rabe added a fresh, herbaceous note that balanced everything perfectly.

Next up was the beef Carpaccio, and wow. Thinly sliced, impossibly tender, and served with a tangy lemon aioli and arugula, it had just the right mix of richness and brightness. Honestly, you could eat it as a salad, too—light and utterly delicious.

For our salad course, we selected the Barbabietole, which is as pretty as it is tasty. Earthy beets paired with sweet figs, creamy goat cheese, and crunchy pistachios hit all the right notes, creating a perfect balance of flavors and textures that made each bite more interesting than the last.

Then came the Gnocchi Pâté Coniglio with braised rabbit, roasted tomato, rabbit glace, and herbed ricotta. We spotted this dish on the menu before our visit and knew we had to have it, and I’m very glad we did. The gnocchi itself was pillowy yet toothsome, a texture that can be so hard to get just right. The rabbit ragù had a subtle sweetness, punctuated by the acidity of roasted tomatoes that tied everything together beautifully. 

Of course, at a place that calls itself a steakhouse, you have to order steak. We opted for the 12 oz. Snake River Farms Gold NY Strip—American Wagyu—and it did not disappoint. Seasoned simply with sea salt, the real magic came from the restaurant’s state-of-the-art Mibrasa grill, imported from Spain. The grill uses a blend of 20% charcoal and 80% oakwood, ensuring optimal heat control for an exceptional cook. The result? A steak with an impeccable smoky flavor, a beautifully developed crust, and a juicy, tender interior. It’s a masterclass in letting quality ingredients shine, elevated by expert technique and top-tier equipment.

But the real showstopper of our night at Masseria Italian Steakhouse was the 16 oz. Snake River Farms Kurobuta pork chop Dry Giambotta. This dish was next-level: a thick, juicy pork chop grilled to perfection, paired with Italian sausage, long hot peppers, crispy potatoes, and fresh herbs. Every bite was bold, hearty, a little spicy, and packed with flavor. It was one of those dishes that demands your full attention.

Of course, dessert had to happen. We opted for the Zabaglione, a cold Italian custard served with mixed berries and mint. It was the perfect way to end the meal—light, creamy, and just sweet enough without feeling heavy.

To wrap things up, we lingered over two expertly crafted espresso martinis, which were just the right balance of strong and smooth. What appears to be shaved chocolate is actually finely shaved coffee beans, intensifying the coffee flavor with every sip.

Beyond the incredible food and ambiance, the exceptional service elevated our experience to the next level. Our server, Joe, was outstanding—attentive without being intrusive, knowledgeable about every dish, and genuinely passionate about ensuring we had the best experience possible. Hospitality with a capital H. 

About Masseria Italian Steakhouse

Part of Trinity Hospitality Group, Masseria Italian Steakhouse is the vision of Restaurateur and proud Morristown resident Joseph Cetrulo, who brings over 40 years of experience in the restaurant industry. In 2006, he opened Sirena Ristorante in Long Branch, the first of three restaurants. Two of them, Sirena and Stella Marina, have become beloved Jersey Shore favorites.

“We’re excited to bring Masseria to Morristown, a place that feels like home to me,” says Joseph Cetrulo. “I’ve personally created each recipe with the finest ingredients and look forward to delivering a dining experience that transports guests to the heart of Italy.”

Ultimately, Masseria Italian Steakhouse might be new, but it already feels like a staple. The combination of a beautifully designed space, a thoughtful and well-executed menu, and that unmistakable sense of hospitality make it a place worth returning to again and again. If this is what they’re doing in their first few weeks, I can only imagine how exceptional it’s going to be as they continue to refine and evolve. One thing’s for sure—I’ll be back.

Masseria Italian Steakhouse
28 Headquarters Plaza Mall, Morristown, NJ 07960
(973) 287-5007
Website

Follow the link for more restaurant spotlights.

If you haven’t been to the Colts Neck Inn Steakhouse lately, it’s time to grab your favorite people and make the trip. This iconic spot in Colts Neck, New Jersey, has been serving up history and hospitality since 1717, and now, after some exciting renovations, it’s better than ever.

The History

Let’s start with the history because it’s pretty incredible. The Colts Neck Inn is the oldest inn in New Jersey and one of the oldest in the entire country. Think about that—this place has been around for over 300 years! Owned by the Mavrookas family, they’ve poured their heart and soul into keeping the charm alive while also giving the place a fresh, modern feel. It’s a place where you can really feel the blend of past and present.

Party Time

One of the highlights of the recent revamp is the banquet facility. If you’re planning a special event—a wedding, a birthday, an engagement party, or even a corporate gathering—this is the spot to do it. The space is elegant, flexible, and perfect for making those big moments extra memorable. Plus, the team is fantastic at customizing menus and making sure everything runs smoothly.

The Food

Speaking of menus, let’s talk about the food because the menu has had a major revamp, too. Their hand-cut steaks are legendary—some say they’re the best in Monmouth County and beyond. If you’re a steak lover, the Filet Mignon is a must-try, served with garlic mashed potatoes, grilled asparagus, and a rich cabernet demi-glace. But it’s not just about the steaks.

If you’re craving a top-tier burger, the CNI Cheese Burger is a must-try. This 8 oz. Certified USDA Beef Burger is cooked to juicy perfection and stacked with melted cheddar cheese, caramelized onions, crisp lettuce, and fresh tomato on a soft brioche bun. But what really takes it to the next level? The CNI Secret Sauce—a mouthwatering, flavorful touch that keeps you coming back for more. Served with a generous side of hand-cut fries, this burger is a perfect blend of classic comfort and steakhouse quality.

And here’s a fun twist: they’ve added a sushi program to the menu. Yes, sushi! Try the Tuna Maki Roll or the colorful Rainbow Salmon & Tuna Roll if you’re in the mood for something fresh and different.

The Drinks

Of course, no great meal is complete without a great drink. The Colts Neck Inn’s bar is stocked with all your favorites, but their specialty martinis really steal the show. The Raspberry Lychee Martini and Lavender Lemondrop are just two highlights—they’re as delicious as they are Instagram-worthy.

The Vibe

The Colts Neck Inn Steakhouse offers a dining experience that perfectly balances history, comfort, and style. The large bar area is a lively and inviting space with ample seating. Surrounding the bar, cozy booths provide the perfect spot for casual dining, whether you’re grabbing a burger with friends or enjoying a laid-back night out. Every weekend, they host live music that turns a great dinner into an unforgettable night out. 

If you’re looking for something more intimate, the formal dining room sets the stage for a refined yet welcoming experience. The romantic lighting creates a warm, elegant ambiance, while the etched glass artwork depicting horse racing pays homage to Colts Neck’s rich equestrian heritage. 

The Colts Neck Inn Steakhouse isn’t just a restaurant. It’s a piece of New Jersey history, a place to celebrate life’s milestones, and a spot where incredible food and good times come together. Whether you’re stopping by for a casual dinner, planning a big event, or just want to soak up the atmosphere with some live music and a cocktail, you’ll leave feeling like part of the family.

“The Colts Neck Inn isn’t just a restaurant to me—it’s my family’s legacy. My grandfather bought it in 1973, and it’s been passed down through the generations. After years away, I’m back to help revitalize it and bring it back to its rightful place as a Monmouth County staple. This isn’t just about business—it’s about honoring my family’s history and building a future for the next generation.” offered George Mavrookas, whose father, Lou, is the owner and operator.

So, what are you waiting for? The Colts Neck Inn Steakhouse is back and better than ever. Reserve your table and see for yourself why this historic gem is still one of the best spots around.

The Colts Neck Inn Steakhouse
191 County Road 537 W
Colts Neck, NJ 07722
Website

Follow the link for more restaurant spotlights.

Matisse 167, named one of the most romantic restaurants in the country by Food & Wine magazine, offers a personalized chef’s experience backed by a 37-year legacy.

Matisse 167 is featured in our New Jersey dining guide highlighting the state’s best restaurants.

“Pre-COVID, I worked in NYC for 18 years from cook to chef; I worked my way up,” said Chef Greg, whose experience and passion for the job seem to be the very essence of why a show like “The Bear” was made.

Chef Greg and his wife went out to eat at Matisse for the first time on a cold Sunday in March 2024. They met the chef, Peter Loria, and immediately hit it off. Loria was looking for someone to take over and let him retire. Sure enough, the two had a handshake deal by the following Tuesday.

The Atmosphere

It has not been named by numerous publications as a “Most Romantic Restaurant” for nothing. The restaurant features three distinctive dining areas: the Jewel Box main dining room, the Moroccan-inspired front dining room, and a seasonal garden patio for al fresco dining. The Jewel Box Room features crisp white linen tablecloths that add a touch of elegance to its refined ambiance, while the restaurant as a whole is known for its impeccable service, ensuring an exceptional dining experience throughout.

Accommodating up to 20 guests, the Moroccan Room is an ideal setting for private parties and events as well as a very intimate date night.

The garden at Matisse transforms with the seasons, offering a dynamic and ever-changing atmosphere. Each season breathes new life into the garden, ensuring it remains a captivating dining experience year-round.

The Food

Matisse serves a pre-fixe dinner menu with four courses—three savory dishes and one dessert. At every step, customers can choose from three options, all dishes that Chef Greg is consistently refining and perfecting.

“Dining here is an elevated experience,” said Chef Greg. “We offer a fine dining approach that is creative and contemporary, with a carefully curated menu of nine exceptional bistro-inspired dishes. Our menu is eclectic, blending elements of a steakhouse, seafood restaurant, and European cuisine to showcase the best seasonal ingredients. Each dish is thoughtfully crafted to bring a unique perspective, delivering a memorable culinary journey that stands out in the area.”

“The seared octopus is a Spanish dish we’re always happy with,” said Chef Greg, who is up to the challenge of cooking a perfect octopus. “We serve it with fingerling potatoes, pepper onion piperade, and lemon caper butter. It was an accident how it ended up on the menu, but now it’s not going anywhere.”

Every dish has a similar story: The chef incorporates four or five different items in each of his creations.  “The Surf and Turf is another big seller. It’s pan-seared scallops, braised short rib, roasted baby carrots with maple brown sugar, and [vegetable] mirepoix on the plate.”

“We’ve got a Pastrami Reuben sandwich with duck, pastrami, and coleslaw, of course,” said Chef Greg. “We do a spicy thousand island dressing with pickles, sauerkraut, and cornichons. It’s a variation of what people like, but we make it in a way you’ve never imagined.”

No matter what customers select, the menu design highlights the third course as the main course, featuring options like Short Rib Cavatelli with shaved truffles or a cut of Australian Wagyu steak, served with all the classic accompaniments expected from a top-tier steakhouse—all on one plate.

Change is the norm

In the first six months, the new restaurant owner changed the menu twice. 

“It changes when different ingredients become available,” explained Chef Greg. “Or when I’m in the supermarket and see something unique and am inspired to add it.”

“Now, in January, we’re getting ready to change the menu again.”

The Inspiration

Customers have developed trust in this restaurant and the crew and have learned to understand that whatever is on the plate will be consistently delicious. Chef Greg takes this as a personal challenge to continue to better his culinary skills and the Matisse experience any chance he gets…

“I’m always watching other people, reading cookbooks, watching videos, and looking at other menus,” said the chef. “And, of course, eating… You need to go out and eat. It’s the best way to learn.”

Chef Greg speaks with clear passion and determination, stressing how much he cares about taking over the reins of the restaurant. “There’s no room for error. We’re prepping and adding a personal touch to every dish. It’s personal because it’s me, the Chef-Owner, who’s cooking it… Like you’re coming to our house for dinner.” His words show just how fired up he is to keep proving his restaurant’s worth to a steady and growing group of customers.

 “You have to constantly wonder: Is there a better way to plate [this dish]?” finished the chef. “Could it be more pleasing to the guest? I’d like to make it better even after it is great… You have to push to be better so that you have food that people want to come back for…”

Matisse 167
167 Park Avenue
Rutherford, NJ 07070
https://matisse167.com/

Follow the link to more restaurant spotlights.