Millburn-Short Hills Magazine Spring 2018 | Page 73

AT A
GLANCE
• MOST ENTREES
OVER $20
• FULL BAR
• OPEN 7 DAYS
• BRUNCH
• ENTERTAINMENT
• FAMILY
FRIENDLY
• HANDICAPPED
ACCESSIBLE
• TAKE OUT
IRON SKILLET CHICKEN
this entrée. House-smoked brisket (smoked
for about 14 hours, according to our well-
versed waiter) had just the right ratio of
fat to meat. It was meltingly good, enliv-
ened with a splash of horseradish cream,
a tangle of zesty braised red cabbage, and
golden potato pancakes.
While we considered which of the
“smalls” to order, our waiter recommended
crispy Brussels sprouts. We were skeptical,
having never been fans of the earthy cab-
bage babies. We were even more hesitant
when they arrived: charred, glossed in a
maple bacon glaze. We each took a bite...
and devoured most of the serving before
we even sampled our entrees.
Desserts are made in-house by a staff
pastry chef, including a special selection of
creative ice cream flavors, served as mini
sundaes for patrons who want something
more sophisticated than just a scoop of
vanilla or chocolate. I loved the nuanced
flavor of smoked chocolate ice cream,
topped with a dollop of marshmallow fluff
and a sprinkle of crushed candied hazel-
nuts. But the absolutely sensational dessert
was 13 Layer American Apple Cake. The
confection was influenced by the pastry
chef’s grandmother, with dried sliced
apples layered between thin cake layers
and sweet caramel. It came with a scoop of
excellent clove ice cream and a scattering
of gingersnap crumble. And it will linger
in my memory for a long time. ■
13 LAYER AMERICAN APPLE CAKE
HOUSE RICOTTA RAVIOLI
CHOPPED SALAD
SMOKED ICE CREAM SUNDAE
MILLBURN & SHORT HILLS MAGAZINE SPRING 2018
71