Fare: New American
Price: Very Expensive
Note: Four star Rating System from
"1/2 Star" = poor to Four Stars = Best in Class
Food Quality: 3 Stars
Service: 2 1/2 Stars
Decor: 3 Stars
Overall Rating: 3 Stars
Well prepared food using fresh farm to table local ingredients
Excellent Sushi & Burgers (One of the best in Northern NJ)
Desserts are made on the premises using organic produce from small, local family farms,. organic Andoa chocolates from Valrhona.
Noise Level: Moderate. High during busy periods
Dress: Upscale Casual
Recommended For: Diners who enjoy food prepared using local fresh farm-to-table ingredients, in an upscale, trendy setting.
Not Recommended For: Budget conscious diners who prefer simple food, lower prices and less trendy ambiance.
Recommended dishes: When available, The Local 130 Day Boat Fish with Kohlrabi veloute, pickled chard stems, marinated beets, rainbow Swiss Chard; The Vegan Coconut Curry with Stuffed Napa cabbage, red and green curry, scallions, rice cracker, crispy garbanzo beans; and The Pistachio Crusted New Zealand Venison with Parsnip puree, vincotto jus, delicata squash, kale, confit potatoes, pearl onions.
Liquor: Extensive wine list, specialty cocktails. Bar scene is vibrant.
The Blue Morel Restaurant and Wine bar in the Westin Hotel in Morristown has joined the trend of many restaurants looking to attract a new breed of younger, health conscious, diners.
The restaurant's decor has a modern, sleek ambiance, casual --- yet elegant.
The kitchen is skillfully under the control of Chef's Thomas Ciszak and Dennis Mathews
Chef Thomas Ciszak has honed his skills with many high end restaurants including The Manor in West Orange, Tavern on the Green in Manhattan, Shelly's New York, and prior to coming to the Blue Morel he was Executive Chef/Partner with Chakra Restaurant in Paramus.
Chef Dennis Mathews received his formal culinary training at Pennsylvania Institute for Culinary Arts in Pittsburgh, PA and later honed his culinary skills at the 7th Street Grill in Pittsburgh, the Executive Chef at The Hilton East Brunswick, Executive Sous Chef at Jockey Hollow Bar and Kitchen in Morristown, and the Alinea Restaurant in Chicago before coming to the Blue Morel
The new American seasonal changing menu is creatively prepared with servings smaller portions, fresh local ingredients, and lighter sauces. Menu items include a variety of raw bar, sushi, and new American entrees with vegetarian and vegan options.
The restaurant is committed to being socially responsible, using composting, recycling, and a water purification system that eliminates the need for plastic bottles.
The restaurant features more than 70 wines that are available by the glass, half-glass tastings, and by the bottle. If you prefer to dine at the bar, there is a good selection of specialty cocktails, beers, and wines, and a light menu of burgers, salads, sandwiches, crab cakes, and cheeses.
The Blue Morel restaurant and Wine Bar is available for private parties with wine room that can seat up to eighteen.
The restaurant is open for breakfast and lunch Monday through Saturday, a brunch buffet on Sunday, and dinner seven days a week.
Open on Easter, Mothers Day, Thanksgiving, Christmas Eve, Christmas Day, New Years Eve, and New Years Day.
(updated: October, 2018)
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The methodology used is research, analysis driven --- as opposed to that of a single restaurant critic or a social media platform, viewer comment posting board.