Fare: Classic French Bistro
Price: Moderate - Expensive (Reasonably priced)
Food Quality: Well executed menu, using high quality ingredients, prepared with care to not overwhelm the presence of seasonal ingredients.
Service: Professional, well trained, customer focused.
Ambiance/Decor: Elegant, upscale, attractive French bistro vibe
Overall Rating: 3 1/2 stars. Classified as Chef-Inspired Casual Dining venue. (See below restaurant classification for details)
Note: Four-star Rating System from 1/2 stars = poor to Four stars = Best in Class
Noise Level: Moderate - High
Dress: Business casual
Recommended For: Diners who enjoy chef inspired dining in an attractive, vibrant, elegant setting.
Not Recommended For: Diners who prefer a low key, casual BYOB with traditional food.
Recommended dishes: When available, The Frog's Legs, The Confit de Canard, duck legs, and for Brunch, The Scramble du Jour.
Liquor: Full-service, vibrant bar with specialty signature cocktails, and an extensive wine list by the glass and by the bottle
Brasserie Memere, an informal French "Gallic" restaurant serving a simple, well executed menu, is the latest creation of acclaimed Restauranteur, Executive Chef, and owner Thomas Ciszak.
Brasserie Memere has become a destination restaurant for unpretentious, classic French brunch, lunch, and dinner dining in an attractive, vibrant atmosphere.
Mémère, French for "grandma," is named after Ciszak's grandmother. The 145 seat upscale restaurant has an attractive French bistro vibe with white mosaic tile floors, large high ceiling fans, wicker chairs, a 30 foot custom made zinc bar, and dining split in several areas. During the warmer months there is additional seating for 50 in the beautiful outdoor patio area.
Executive Chef Ciszek has teamed up with Chef Kevin Takafuji, to create well-executed menu that features old-school Gallic dishes that are inspiring, and artfully presented.
Ciszak grew up in northwestern Germany, where he received his inspiration and knowledge of food and cooking techniques from his Oma [Grandma] Maria, a private chef.
He began his culinary career at the age of 11 assisting his Oma in preparing big family meals, and in working in restaurants as an intern while in high school.
He received his formal training in culinary school in Germany, and later worked in the kitchen in two German Michelin-starred restaurants.
He emigrated to the USA in 1994, working in the kitchens at the Manor in West Orange, and later at Tavern on the Green in Manhattan's Central Park, the Copeland in Morristown, and as Executive Chef/Partner at the former Chakra Restaurant in Paramus. He currently splits his time as Executive chef at the Blue Morel in Morristown.
Chef Kevin Takafuji who runs the kitchen, received his formal training at the French Culinary Institute, and worked under Daniel Boulud and Eric Ripert (Le Bernadin), and served as chef at Pluckemin Inn, and in the kitchen Ciszak's Blue Morel in Morristown.
Chef Takafuji oversees all the brunch, lunch, and dinner menu’s, as well as the retail bakery area with the on-site preparation of croissants, baguettes, and other French pastries.
The service staff is professional, well trained, welcoming, knowledgeable, and attentive without being intrusive.
Brasserie Memere is open five days/week; Wednesday & Thursday - 4pm - 9pm. Friday & Saturday 4pm - 10pm, and on Sunday from 11 am - 7pm for brunch, lunch, & dinner.
*Description of Restaurant Classification - Chef-Inspired Casual Dining:
- The current trend of upscale, high quality food focused restaurants.
- They are chef driven by chefs with impressive credentials including formal culinary education and skills honed at award winning restaurants.
- Serves an approachable, more casual menu with creative food preparation.
- Uses higher quality food ingredients such as imported items not available in the supermarket, with emphasis on local seasonal farm-to-table produce, wild caught seafood, & meats without the use of antibiotics and growth hormones.
- Chic, trendy ambiance with a casual atmosphere and a casual dress code.
- The wait staff is professional, knowledgeable, and attentive.
-Patrons are of all generations with medium to high incomes.
The most popular upscale restaurants in New Jersey, classified into three categories; Chef-Inspired Fine Dining, Chef-Inspired Casual Dining, and Contemporary Casual.
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(Updated: October 2022)