Food Quality: 3 1/2 Stars
Service: 3 Stars
Decor: 4 Stars
Overall Rating: 3 1/2 Stars
Note: Four star Rating System from
1/2 Star = poor to Four stars = Best in Class
Excellent decor and ambiance, one of the best in northern NJ
Uses "Farm fresh to table" ingredients, naturally raised meats, and seafood from sustainable food purveyors
BMF (Bring Me Food) dining area is an out of the ordinary dining experience.
Fare: New American
Price: Very Expensive
Noise Level: Moderate to high during peak times
Dress: Upscale Casual
Recommended For: Diners who enjoy excellent "fresh farm to table" food in a trendy setting with outstanding decor and ambiance.
Not Recommended For: Budget minded diners who may prefer simpler food, lower prices with less decor and ambiance.
Recommended dishes: When available,Imperial Wagyu Top Sirloin; Wild Alaskan Halibut; and the Honey Brined Niman Ranch Pork Chop.
Liquor: Extensive 42 page wine list, including many designated biodynamic, sustainable or organic wines, and specialty cocktails. Bar scene is vibrant.
Ninety Acres is one of the top restaurants in Northern NJ for decor, ambiance, and for a scenic rural setting.
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 restaurants kitchen is under the direction of noted Executive Chef David C. Felton, formerly with the Pluckemin Inn. Chef Felton is a graduate of Johnson and Wales University in Providence, Rhode Island with a Bachelor of Arts degree in Culinary Arts. He also ran the kitchen at The Biltmore Room in NYC, served in a teaching position at The Natural Gourmet Institute of Health and Culinary Arts, was the Executive Chef of Blue in Surf City, NJ, before coming to the Pluckemin Inn.
Chef Felton is adept at preparing creative dishes using local and sustainable food sources. He presents a relatively small, seasonally changing menu with naturally raised, dry aged, beef, ribs, and chops from meat purveyor DeBragga, and their seafood from CleanFish, a sustainable seafood purveyor based in San Francisco.
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.
Ninety Acres 70 seat main dining room has since 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+.
The team of servers are attentive and friendly and are dressed in farm style jeans and checked shirts.
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.
With this, Chef Felton will prepare a custom five course dinner based on the nights ingredients and your personal preferences.
Dress code is smart business casual. As a minimum, for men, collaredآ shirtsآ are required.
(updated: November, 2017)
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