Fare: New American
Price: Very Expensive
Food Quality: A well executed menu using local and sustainable food sources
Service: Friendly and attentive, without being intrusive..
Ambiance: Elegant, romantic, yet casual, restored carriage house with original exposed bricks, dark wood flooring, walnut ceilings
Overall Rating: 3 Stars (Note: Down from 3 1/2 Stars from previous rating in 2017 due to drop-off with Food Quality & Service)
Note: Four star Rating System from 1/2 Star = poor to Four stars = Best in Class
Fare: New American
Price: Very Expensive
Noise Level: Moderate to high during peak times
Dress: Upscale Casual, As a minimum, for men, collared, shirts, are required
Recommended For: Diners who enjoy excellent "fresh farm to table" food in a trendy setting with outstanding ambiance.
Not Recommended For: Budget minded diners who may prefer simpler food, lower prices with less decor and ambiance.
Recommended dishes: When available, The Dry Aged Creekstone Farm Ribeye; The Wild Caught Striped Bass; and The Blackened Halibut.
Liquor: Extensive 42 page wine list, including many designated biodynamic, sustainable or organic wines, and specialty cocktails. Bar scene is vibrant.
Located in the Natirar Resort & Spa, the 491 acre resort in the mountains of Peapack and within Somerset County parkland, the restaurant is located in the Carriage House and Garage from the estate of the late Moroccan King Hassan II.
"Natirar" gets its name from the "Raritan" River spelled backwards that flows through the estate.
The Restaurant is part of the Ninety Acres culinary center that also contains a cooking school, wine school and working farm that breeds sheep, pigs, cattle and chickens, and grows vegetables and herbs.
The restaurants kitchen is under the direction of Executive Chef Freddy Vargas. Chef Vargas received his formal culinary training at The Art Institute of New York City and began honing his culinary skills at Chef David Burke's "David Burke & Donatella" in NYC. He later served under famed Chef Scott Conant's Scarpetta restaurant also in NYC. He contiuned working at Chef Conant's other restaurants in Miami, and Los Angeles, where he became the Executive Chef at the famed Scarpetta in the Montage in Beverly Hills. Prior to coming to Ninety Acres at Natirar, Chef Vargas served as the Corporate Chef for Groot Hospitality in Miami Beach.
Chef Vargas is adept at preparing creative dishes using local and sustainable food sources. Many of the ingredients are sourced locally from their "Farm at Natirar", a 12-acre all natural sustainable farm with over 200 varieties of produce and humanely raised, pasture-fed livestock including Berkshire pigs, poultry, and sheep.
Ninety Acres 70 seat main dining room has been elegantly restored around the carriage houses original exposed bricks using dark wood flooring, butternut mill work, walnut ceilings, walnut candle lit tables with leather seating, and equestrian themed banquette fabrics.
In the warmer months there is dining outdoors on the 50 seat patio with a fire pit, lit trees, and rich wooden tables, chairs, and sofas and a scenic backdrop of mountains. This is also a great setting for a a cocktail before dinner, as well for dining just before sunset.
The dining patrons are mostly high income, aged 45+.
For a treat and to really get to experience the restaurant, try the BMF (Bring Me Food) section near the exposed kitchen adjacent to the main dining room. Here you get to put yourself in the chef's hands. It begins with the server letting the diners know what the nights ingredients are and the diners letting the servers know what their likes and dislikes are.
(updated: October, 2019)
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