Iron Chef Masaharu Morimoto is bringing MM by Morimoto to Morristown, in the space formerly home to Jockey Hollow Bar & Kitchen. Photo: Jeffrey Elkashab/@nj_native_photo
Openings
MM by Morimoto, Morristown
Iron Chef Masaharu Morimoto and Montclair Hospitality have announced that MM by Morimoto will be replacing the former Jockey Hollow Bar & Kitchen in Morristown’s Vail Mansion. The spot has been vacant since Jockey Hollow closed in January. This will be the second location for MM by Morimoto in New Jersey; the Montclair location opened this summer.
“Together with chef Morimoto, we’re honoring the legacy of Vail Mansion while reimagining what fine dining can be in this region,” said Luck Sarabhayavanija, founder of Montclair Hospitality Group, in a statement issued by Morristown.
Mosaic Restaurant at the Princeton University Art Museum, Princeton
The Princeton University Art Museum reopens to the public on Friday, October 31, after a five-year closure. Its new full-service restaurant, Mosaic, will open on Saturday, November 1. Every element of the restaurant—from the terrazzo-inspired branding to the interplay of color, texture and light—was crafted to complement and coexist with the architecture of the new museum. Mosaic will offer sit-down table service, takeaway, catering and ticketed events designed to connect art, culture and cuisine. Reservations are encouraged via Resy.
Olea, Spring Lake
This new restaurant, coming to Spring Lake in December, is being developed in partnership with chef Bud Carter of The Butcher’s Block. Olea will bring an upscale coastal dining experience to the Jersey Shore, featuring wood-fired steaks, handmade pastas, fresh seafood and a curated lounge for craft cocktails and gatherings.
Tacoria Mexican Street Kitchen, Paramus
This fast-casual Mexican eatery offers a made-fresh-daily menu featuring from-scratch street food, house-made salsas, and vegetarian and vegan options. Items include handcrafted tacos, burrito boxes, Mexican street corn, savory or Nutella nachos, and rotating aguas frescas in flavors such as hibiscus and pineapple-mint, plus daily horchata.
Branché Boulangerie, Westwood
The French-inspired menu features delicious desserts, from basque cheesecake to passionfruit bars to fresh doughnuts (maple bacon, s’mores and horchata sourdough), plus ice creams that complement those desserts. For savory bites, there are sandwiches and fresh breads.
