Fare: New American
Food Quality: Serves a well-executed, artfully presented menu prepared with fresh local ingredients, and lighter sauces
Service: Friendly, professional, attentive.
Ambiance/Decor: Modern, sleek ambiance, casual --- yet elegant.
Overall Rating: 3 Stars
Note: Four-star Rating System from no stars = poor to 4 stars = Best in Class
Noise Level: Moderate. High during busy periods
Dress: Upscale Casual
Recommended For: Diners who enjoy excellent fresh farm-to-table local ingredients, and excellent sushi, in an upscale, trendy setting.
Not Recommended For: Diners who prefer simpler food, lower prices, and less trendy ambiance.
Recommended dishes: When available, The Grilled Aged Lamb with Pickled Peaches / Vadouvan / Yellowfoot Mushrooms / Blue Corn; The Halibut with Young Broccoli / Charred Onion / Farro / Country Ham Emulsion; and The Grilled Aged Lamb /with Pickled Peaches / Vadouvan / Yellowfoot Mushrooms / Blue Corn.
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 Bryan Gregg.
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 Bryan Gregg received his formal culinary training at Pennsylvania Institute of Culinary Arts. He later honed his culinary skills at Escape Montclair, Café Chameleon, Ho-Ho-Kus Inn, and Michael Anthony’s in New Jersey, Chef Gregg has been a repeat Featured Chef at the prestigious James Beard House. He was named Best Jersey Seafood Chef at the 2015 Jersey Seafood Challenge.
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 hot & cold small & Big plate 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 broad 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 daily for breakfast, lunch, and dinner, and an extended breakfast buffet is served on Sundays from 6:30 am to 1 pm.
Open on Easter, Mother’s Day, Thanksgiving (12:30 and the last seating is at 7:30), Christmas Eve, Christmas Day, New Years Eve, and New Year’s Day.
(Updated November 2021)
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