Millburn-Short Hills Magazine Spring 2019 | Page 48

dining out
Great Expectations
The Fox & the Falcon is a high-end pub that’s hitting its stride
WRITTEN BY JO VARNISH PHOTOGRAPHY BY CHRIS PEDOTA
B
eing English, and there-
PAN ROASTED CHICKEN
fore genetically predis-
posed to appreciating a
great pub, I was keen
to visit The Fox & the
Falcon, restaurateur
David Massoni’s latest project. Since
its opening in the former location
of South Mountain Tavern — and
Ricalton’s before that — I had heard
mixed reports, mostly of excellent
food tempered by teething issues
with service.
The bar looked modern, given the
marble bar top and the many large
television screens above it. The music
provided by the jazz band playing
in the bar area also contributed to
the contemporary ambiance. (Diners
interested in live music can hear jazz
on Thursdays, singer-songwriters
on Fridays and DJ’s spinning in the
Essex Bar on Saturdays. Monthly
activities include Tiki Karaoke,
Trivia and All-Vinyl DJ Nights.)
Downstairs, though, I found a tra-
ditional pub vibe in the small “snug”
area, which offers a more intimate
setting with comfortable seating in
front of a fireplace. The Essex dining
room upstairs, where we were seated,
is also more intimate, with its own
bar and paintings spotlighted against
dark wooden pan-
River (Owney’s
eled walls, the
rum, Brandy &
South Orange
way they might be
Benedictine,
in a more formal
cassis and lemon).
country pub.
Served in a tum-
The cocktail
bler with a lime
19 VALLEY ST., [phone]
list is a bit more
slice and thick
THEFOXANDFALCONNJ.COM
ambitious than
chunks of ice, it
ones you’d find in
looked every bit
your average local, and includes craft
as good as it tasted, light and refresh-
drinks with locally themed names,
ing. My friend was equally impressed
each $12. I opted for the Rahway
with the Flood’s Hill (Espolon
THE FOX
& THE FALCON
46
SPRING 2019 MILLBURN & SHORT HILLS MAGAZINE
blanco tequila, combier, lime, English
cucumber and black pepper), with its
combination of sweet and sour and
its peppery kick.
Executive chef Matthew Ruzga
created the food menu, and it’s also
ambitious. Appetizer choices include
Meatball Sliders in Sunday sauce
with mozzarella ($13), Wagyu Beef
Tartare served with shallots, mustard,
cornichons and brioche toast ($22),
and a beet salad ($12). Entrees