HORSENECK TAVERN
11 Bloomfield Ave., North Caldwell
973-287-6850
thehorsenecktavern.com
y f 4 5 g t
WHOA Clockwise from left: chicken schnitzel sandwich with avocado, lettuce, tomato and potato chips; sautéed grouper with green beans, almonds
and brown butter; the dining room; the bar area; a Smoked Manhattan, Lenape Libation and Happy Mule.
Tavern on the Tract
WRITTEN BY BILL GELMAN
PHOTOGRAPHY BY
ANNE-MARIE CARUSO
ant to talk about
local history?
For those familiar
with it, the
simple mention
of the name
Horseneck may trigger a conversation
about the Horseneck Tract. The name
dates back to the early 1700s, and
refers to an area that forms a large
hunk of Essex County. But we will
bypass the history lesson for the
much tastier topic of the Horseneck
Tavern, the area’s newest upscale
American fare establishment that had
its soft opening in mid-August.
Area natives Jimmy Faloni, Chris
Pucillo and Todd Carnevale generate a
friendly ambiance at this contemporary
“tavern-esque” setting, anchored by
garganelli pasta with black truffles.
Other palate-pleasing items include
locally raised and organic wholeroasted Amish chicken served with
preserved lemon salsa verde, 40 dayaged rib eye, and a whole market fish.
The lunch menu, being configured as
we go to press, will feature selected
items from the dinner menu, with
pricing to include a beverage.
The Horseneck Tavern is currently
offering several happy hour specials,
including half-price specialty cocktails
of the day; $1 oysters selected from
different regions appeal to a fall taste
palette, and pair nicely with craft
beer tasting flights. The kitchen is
open from 5-10 p.m. daily, while the
tavern section of the restaurant opens
at 4 p.m. ■
W
gorgeous red leather booths. The
owners aim to provide patrons with
memorable experiences, both during
happy hour (4-7 p.m. Tuesdays through
Fridays) and meals featuring upscale
American offerings. “Horseneck Tavern
was established with the intention of
becoming the go-to destination on
Essex County’s main line, Bloomfield
Avenue,” says Carnevale. Diners can
expect entrees paired with creative
cocktails and a finely-edited wine
selection, he says. The Tavern features
live music each weekend, and seats
122 guests. Large parties can be
accommodated at long tables.
In terms of what Chef Tim Durkos
cooks up, some early favorites
include the beet salad, cheeseburgers,
charred octopus over quinoa, and
FALL 2016
MONTCLAIR MAGAZINE
53