Chef Eric LeVine and Morris Tap & Grill Introduce A True Foodie Experience: The Kitchen Bar

Being a foodie is not just about stuffing your face with the latest food trends, posting pictures on Instagram, and writing copious amounts of Yelp reviews, blog posts, and comments. A true foodie should always be on the lookout for epicurean adventures that transcend basic consumption and craft a memorable experience.

I am not talking about Medieval Times or the Renaissance Faire either. Not that eating a giant turkey leg wrapped in bacon, chugging a beer from a leather skin, and saying “Ye’ old” all day is not a fantastic freakin’ time, but I don’t consider them to be food centric. These types of attractions tend to focus almost exclusively on the spectacle of the affair, and therefore, the food is merely an afterthought.

I am referring to the type of gastronomic experience that begins as a seed in a talented Chef’s mind and blossoms into an edible journey unlike any other. One such experience can be found at Morris Tap & Grill, located at 500 NJ-10, Randolph, NJ. This magnificent foodie find is the brain child of Chef Eric LeVine, and is known as the Kitchen Bar.

Kat and I were recently invited to join Chef Eric, literally in the kitchen, of Morris Tap & Grill for a meal that we would not soon forget. If you have ever worked in the food service business, you are aware of the chaotic rush that occurs behind those dangerous swinging doors that act like sentinels for the kitchen. For those of you that have never had the opportunity to don an apron, memorize the specials, and get a 2% tip from a jerk in a Jaguar, your table is waiting at Morris Tap and Grill.

I have to admit, it has been a while since I was behind the scenes at a restaurant, so I was extremely excited to be in the thick of it once again. Not to mention, I knew that Chef Eric and his team of culinary wunderkinds were going to drop a foodtastic bomb on us unlike any other, and that just added to my enthusiasm.

As we entered the restaurant we were escorted to the kitchen where a private table for two was set overlooking Chef Eric’s pristine kitchen. We were seated at once and handed drink menus that showcased the impressive beer selection that I have come to love and expect from Morris Tap & Grill. While perusing the effervescent offerings, our waitress introduced herself and placed a basket of homemade seven dust chips on our table complete with a dipping sauce.

Mmmmmmmmm Beer!

She’s Crafty and just my type!!!

After a brief discussion about the rare gems that littered the beer menu we placed our drink orders with our server who was extremely knowledgeable about the extensive beer list. Upon finishing the order I apologized for asking so many questions. Our server informed me and wanted me to inform you that they enjoy conversing about the libation menu at the Morris Tap and would rather you choose the right drink to pair with your meal, than choose the wrong one and have a bad experience.  Cheers to that!

Crispy fried slices of fantastic wonder, covered in the seven spices that fall from the sky in nirvana.

Crispy fried slices of fantastic wonder, covered in the seven spices that fall from the sky in nirvana.

We then turned our attention to the basket of Seven Dust Chips which are leaps and bounds above any loaf of bread that you receive at most restaurants. Bursting with flavor, these crispy-fried-slices-of-fantastic wonder tasted even better when dredged in the chipotle dipping sauce that made my mouth happier than a crooked politician in New Jersey.

As we were enjoying the first of many courses that we would see that night, Chef Eric arrived at our table and welcomed us to his Kitchen. He confirmed that Kat and I don’t have any food allergies or any aversion to specific types of food. After we verified that we would eat just about anything that he could possibly place in front us, we began talking about that evening’s agenda and beyond.

The Kitchen Bar experience is unlike your normal dinner out on the town. Chef Eric contacts you via email and discusses the menu with you before your reservation. Although, you won’t know exactly what you are having, which is half the fun, the Chef will create a meal that is specifically designed for you and your group. The only catch is that the whole table has to commit to the same meal prior to your arrival. In other words, if you choose to bring a vegetarian, Chef Eric will create a vegetarian meal that will convert most carnivores, but all of you will get no meat.

Sushi ain't got nothing on this perfect summer dish!

Sushi ain’t got nothing on this perfect summer dish!

While members of the staff danced around the kitchen as if Fred Astaire himself created the choreography, Kat and I watched intently as Chef Eric was diligently working on our next course.   The Chef plated and delivered a beautiful and remarkably flavorful Tuna Tartare Flatbread dish.   The peaceful tuna tossed in a slightly tumultuous Ginger Scallion Sauce served with a downright boisterous Wasabi Mayo created a dish with levels of depth that made the Grand Canyon look like a Hāngi HoleChef Eric and the staff allowed Kat and I to enjoy each course before removing the plates from our table and starting to prepare the next. As we savored each bite of the Tuna, we listened to the clamoring of the kitchen, complete with a soundtrack of orders being barked, food being prepped, and pans rattling.

Tempura Battered & Lightly Fried Asparagus & Broccolini served with Crispy Carrot Threads and a Soy Scallion Ginger Sauce

Ohhhh Crispy Carrot Threads You My Only Friend!

Shortly after we were done with the Tartare, Chef Eric once again delivered a plate to our table. This time we were gifted with a Tempura Battered & Lightly Fried Asparagus & Broccolini served with Crispy Carrot Threads and a Soy Scallion Ginger Sauce. This dish is bar none of our favorites at Morris Tap, and we were very happy to see it. The true star of the this dish are the Crispy Carrot threads, which according to Chef Eric, not a lot of people even eat because they think they are a garnish. If you do ever find yourself at Morris Tap & Grill, even in the normal dining room, do yourself a favor, order this app, and promise me you will eat the whole damn thing!

Fire it up!

Fire it up!

While we were demolishing the tempura dish, Chef Eric began to work on our next course, and he said it was a special one. Kat and I were both filled with intrigue and wonder as he prepared the dish merely feet away from us. We were trying to peer over his shoulder and use all of our senses to make an educated guess on what our next gastronomic dish could be. We channeled everything we ever learned from watching Where in the World is Carmen Sandiego and we were only able to decipher that he was prepping raviolis of some sort. Unfortunately, the exact variety was still a mystery.

The Ravioli Revolution will not be televised, so I will be sure to Blog the hell out of it.

The Ravioli Revolution will not be televised, so I will be sure to Blog the hell out of it.

However, the moment the plate hit the table, I instantly knew that these stunning stuffed pockets of pasta were none other than Chef Eric LeVine’s world renowned Lobster Ravioli. Not only do these ravioli house an extremely generous portion of actual lobster meat, they are topped with a Chipotle Shallot Shrimp Sauce that boasts more shrimp than George Constanza could eat in a two hour long meeting.

If you don't order this you should go directly to the Jerk Store!

If you don’t order this you should go directly to the Jerk Store!

As we relished in the sheer awesomeness of this course, Chef Eric discussed his most recent project, Chef Eric’s Ravioli Revolution. Although this revolution will not be televised, it will bring these glorious pasta pouches, as well as other varieties to grocery stores all across New Jersey and, hopefully, the country. In other words, on the nights you can’t get to the one of Chef Eric’s bad ass eateries, you can still enjoy these marvelous morsels.

Excuse me while I take a Selfie!!!

Excuse me while I take a Selfie!!!

Even though Kat and I were approaching the food wall, we could not let any of those luxurious raviolis go to waste. Chef Eric and his staff recognized our dilemma and automatically decelerated the pace of our meal. This reduction allowed us to interact with the kitchen staff a little, and Chef Eric took this opportunity to introduce to us the key players that keep the kitchen running like a well-oiled machine and allow him to bounce around from Paragon Tap & Table to Morris Tap & Grill like an errant beer pong ball.

Oxtail, Corn Pudding, Chorizo, Ohhh My!

Oxtail, Corn Pudding, Chorizo, Ohhh My!

After some brief introductions and a much needed hiatus from the conveyor belt of yummy, we were ready to jump back into the ring and see what else Chef Eric had in store for our feast. Next to arrive was the House Made Chorizo on Corn Pudding paired with Smoked Oxtail which is served on Herb Crostini. Although the oxtail was expertly prepared and was melt in your mouth tender, the show stopper on this plate was the corn pudding paired with the Chorizo. The spicy kick of the chorizo balances the sweetness of the corn pudding creates a combination that is straight up perfection. Not to mention it is almost as gorgeous as my wife.   Relax, I said almost!

Sweet, Sweet Porky Goodness!

Sweet-Sweet Porky Goodness!

Our appetites were once again satiated, but as soon as the next course hit our table, we were instantaneously hungry. One of the main reasons that Kat and I do not own a pig is because we love pork to damn much to give it up, so when this pork tenderloin dish was served I knew it did not have a chance. To make its chances of survival worse it was paired with risotto, which happens to be another weakness of ours, because I make Risotto like Joffrey from Game of Thrones makes friends…Spoiler Alert… Poorly!

Chef Eric's Decadent Masterpiece

Chef Eric’s Decadent Masterpiece

The Kitchen Bar experience includes a dessert unlike any other in the world. That is because it is created while you watch while Chef Eric himself and no two are ever quite the same. It is the perfect way to finish this unique foodie voyage that breaks down the fourth wall of the restaurant business for all to see.

Beautiful and Edible

Beautiful and Edible

Chef Eric has deemed this distinctive dessert, The Dessert Scape, and it is created on your table top from various syrups, cakes, toppings, and candies. As with actual artwork, pictures just don’t do it justice.   Watching it being constructed might be half the fun, but the temptation to eat it before it is finished is stronger than the Schwartz that is contained within Yogurt.

Ohhh Myspace angles, you can even make dessert look better.

Ohhh Myspace angles, you can even make dessert look better.

The wait however is well worth it; because once this masterpiece was completed, eating it was as rewarding as sneaking a selfie at the Sistine Chapel.  Each sauce dollop and syrup smear, when combined with the pastries that were strewn about the table, created a new and exciting forkful of amazeballs. Although I was slightly sad to destroy Chef Eric’s craftsmanship, I did not feel bad enough to stop eating every last bite of his sweet-sweet sculpture of yummy.

Chef Eric LeVine could build a fortress with all of his accolades and from this stronghold watch as his multitude of projects prosper. However, that is simply not how Chef Eric LeVine rolls. He is one of the hardest working Chefs in the business, and is constantly looking to cultivate innovative and exciting business ventures. In other words, Chef Eric LeVine only has one speed, and that speed is Ludicrous Speed!

If two parts eating orgy and one part kitchen drama sounds right up your alley contact Morris Tap & Grill via their website to discuss the Kitchen Bar details. If this does not sound like your cup of tea, then at the very least visit Morris Tap & Grill or Paragon Tap & Table to experience Chef Eric Levine’s masterful creations.

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The Big Brew Beer Festival Version 2.0

There are not many things in this universe that get me more excited than Tommy Chong at 4:19 P.M. on April 20th in Amsterdam, but a Beer Festival happens to be one them.   For those of you that have never heard of this amazing phenomenon, here is a brief description that should make you feel worse than Homer Simpson after he eats his soul donut, for not knowing about these events sooner.  A beer festival is comparable to Comic Con, except instead of all the comics and fan boys dressed in tights, there is a shit ton of beer.

In other words these events attempt to showcase the best craft beer our wonderful planet has to offer, and for a reasonable fee, you get to taste all the hops and barley your belly and brain can handle.  Furthermore, most of these events pair their adult sodas with other mantastic goodies, including but not limited to food, spirits, party paraphernalia, and many more products that make men swoon like fashionistas smack dab in the middle of the Avenue des Champs-Elysées in Paris.

Big Brew Beer Fest Ballon Mug

Welcome to The Big Brew Beer Festival!

On September 28, 2013 The Big Brew Beer Festival took over The Morristown Armory and dropped a proverbial beer bomb barrage on Morris County that will from this point on be known as the Belch that was heard around the world.  After taking some lumps after last year’s event, to say The Big Brew Beer Festival improved slightly, is like saying that Breaking Bad was kind of a good show.  It was apparent that the head honchos of the Big Brew Beer Festival not only took every complaint from last year seriously, they took this year as a challenge to make The Big Brew Beer Festival into what they envisioned it could become from the very beginning.  Their hard work and dedication created a Craft Beer event that New Jersians could be proud of.  Which is no simple accomplishment considering that Grumpy Cat ain’t got nothing on us Jersey folk.  We can hate on literally anything!

New Jersey Vs. Grumpy Cat

The Battle For The Hating Championship Of The World Begins Now!!!

There were three ticket options for the two sessions of hoppy shenanigans at The Big Brew Beer Festival.  One could purchase a V.I.P. ticket for $75.00, a general admission ticket for $45.00, or a designated driver ticket for a measly $10.00, which happened to come with 1,000 Karma Points for making sure your inebriated friends got home safely.  The V.I.P tickets granted you access to the event one hour earlier than the general public, entrance to the V.I.P. beer area, and free food from the Morris Tap & Grill V.I.P. spread.

Now it is the time that I stand on my soapbox that is obviously filled with beer bottles, and preach to my congregation.  My fellow foodies and craft beer geeks, I ask you one very simple question?  Was there really ever a choice of what ticket we had to purchase?  I mean honestly, if you consider yourself even a half-ass Cicerone or Gourmand the list of beers and food that the V.I.P. ticket offered was worth well more than the $30.00 dollars extra you paid, not to mention the one-hour head start.  If you screwed up and purchased the general admission ticket this time around, I will let it slide and not report you to your respective guilds, but remember for next time, and there will be a next time, you can scrimp and save on health care, car insurance, and your significant others but never, not ever, on food and drink!

Let The Games Begin!

Let The Games Begin!

What was that? Do we have some non-believers in the crowd?  Let me drop some hop –knowledge on you in the form of the V.I.P. beer list:

Tuckahoe Brewing Co. – Holly Beach Pumpkin Ale
Ommegang – Game of Thrones “Take the Black”
Duvel – Tripel Hop
Captain Lawrence – Xtra Gold
Brooklyn – Silver Anniversary
Starr Hill Brewery – Smoke Out (Limited Release)
Ramstein – Barrel aged, dry hopped Oktoberfest
Victory Brewing – Ranch DIPA Double Simcoe, 4 Hop Bock
Boulder Beer Co. – Honey-of-a-Saison
Epic – Brainless On Cherries
Flying Dog – Gonzo
Great Divide – Wolfgang Doppelbock
Neshaminy Creek – Highwater Hefeweizen
Oskar Blues – G’night Imperial Red
Sly Fox – Black Raspberry Reserve
Smuttynose – Homunculus
Stone – 17th Anniversary
Weyerbacher – Blasphemy
Yards – Cicada Indigenous Ale
Slumbrew – Attic & Eave Toasted Brown Ale
LakeFront Brewery – 25th Anniversary Brandy Barrel Imperial Pumpkin
3 Beards Beer Company – Bearded Lady Rye & Raspberry Belgian Pale Ale
Big Muddy Brewing – 17th St. Smoked Amber Ale 

Boom!  As long as you did not just jump onto the Craft Beer bandwagon to impress your mates or shag a scrummy girly, that list should have made you randier than Austin Powers on ten Viagra pills at the Bunny Ranch!

Still not convinced eh?  Alright maybe I have to appeal to the carnivore within you, to persuade you to purchase the right ticket on February 15, 2014, when the Big Brew Beer Festival comes back to town.  The following is the jaw dropping, palate appeasing, foodie approved V.I.P. menu that was brought to you by the culinary mastermind Chef Eric LeVine and his prodigious crew from The Morris Tap & Grill:

Smoked Beef Brisket Sliders with Cole Slaw

Smoked Beef Brisket Sliders

Smoked Beef Brisket Sliders with Cole Slaw:  These sliders may have been like Tyrion Lannister in stature, but their flavor reminded me of his on screen presence, large and in charge.  The subtle smokiness of the brisket paired exquisitely with the tangy slaw to create an impeccable bite of awesomeness.

Beer Braised Pork Cheeks with Garlic Mashed Potato

You Cheeky Bastard!

Beer Braised Pork Cheeks with Garlic Mashed Potatoes:  Some people are turned off by pork cheeks, and to them I say, “good, more for me.”  The cheek is a fantastically tender muscle that when served right, and it was prepared by Morris Tap & Grill so you already know it was, in my opinion can be the best part of the pig.  That is except for, of course, the belly, which is where Bacon Town is located and is more sacred than the Pope, Jesus, and the Vatican combined.

Chicken Carnitas with Beer Pickles

Mmmmm Beer Pickles!

Chicken Carnitas with Beer Pickles:  The chicken that stuffed these carnitas was not only bursting with flavor but was so moist and juicy the taco shell almost could not contain all the spicy goodness that it was charged to protect.   The addition of the beer pickles was a stroke of genius and created an expertly balanced dish.

White chocolate and Busted Barrel Caramel Mousse

A spoonful of happiness

White chocolate and Busted Barrel Caramel Mousse:  After demolishing all the savory food that the Morris Tap & Grill was offering the V.I.P. guests, there was only one dish left to sample.  This light and airy mousse was the perfect ending to the flawless lunch that was provided by the MTG staff.  Not only did it taste like a spoonful of heaven with a drizzle of OMG, it was not overtly heavy which left enough space to tackle the tremendous amount of beers that The Big Brew Beer Festival still had to offer.

I know this is a blog so you can see that I just dropped the microphone on the ground and walked off the stage.  If the beer list and the food pictures did not make you drool like a politician during lobbyist season, then I think you may be reading the wrong blog.  Perhaps this blog is more your speed, Dr. Dull Mc. Boringstien.

After enjoying all the thirst quenching bucket list beers that the V.I.P. area had to offer and chowing down on the amazing concoctions that the Morris Tap & Grill provided, it was time to venture to the 100 plus tables that littered the gigantic convention center.  The Following is a list of these wonderful purveyors of the sudtastic and intoxicating:

This small mug packs a lot of flavor!

The Vessel To Flavor Country!

3 Beards Brewing – Lumberjack Black Lager, CowPuncher IPA
Ace Cider – Pumpkin, Perry, Apple
Abita – Turbo Dog, Purple Haze
Anchor Brewing – Big Leaf Maple Red, California Lager, Liberty IPA
Alchemy & Science – Curious Traveler, Just IPA
Big Muddy Brewing – Galaxy IPA, Vanilla Stout
Blue Point – White IPA, RastafaRye
B Nektar Meadery – Evil Genius, Black Fang, Necromangdon
Bolero Snort Brewery – Blackhorn American Black Lager, Ragin’ Bull Amber Lager, There’s No Rye-ing in Basebull Rye Beer
Boulder – Mojo IPA, Hazed and Infused, Sweaty Betty, Kinda Blue
Breckenridge – Regal Pils, Vanilla Porter
Brooklyn – Oktoberfest, Blast!
Butternuts Brewing – Porkslap Pale Ale
Captain Lawrence – Pumpkin Ale, Captain’s Reserve Imperial IPA
Carton Brewing Company – Boat Beer, Pumpkin Cream Ale, Carton of Milk Stout
Climax Brewing – Oktoberfest, ESB
Crabbies – Ginger Ale
Cricket Hill -Fall Festivus, East Coast Lager, Hopnotic IPA
Doc’s Cider – Pumpkin Cider, Apple Cider
Duvel – Duvel Single, Maredsous Brune
East Coast Brewing Co. – BeachHaus Cruiser IPA, Winter Rental, BeachHaus Pils
Epic – Smoke and Oak, Barley Wine
Firestone Walker Brewing Company – Union Jack, Double Jack, Reserve
Flying Dog – Snake Dog, Dogtoberfest
Flying Fish Brewing Company – Oktoberfish, Exit 4, ESB – only on draft
Fort Collins Brewing – Major Toms American Wheat
Full Sail – Existential Ale, IPA
Goose Island Beer Company – Pere Jacques, 312, Oktoberfest
Great Divide – Rumble IPA, Claymore Wee Heavy
Great Lakes Brewing Co.– Oktoberfest, Dortmunder Gold Lager
Gritty’s – Maine IPA, Black Fly Stout, Pub Ale
Harpoon – Octoberfest, Saison Various
Horny Goat Brewing – Hopped Up N Horny IPA
Ithaca Beer Company – Flower Power, Apricot Wheat, White Gold, Cascazilla
Keegan Ales – KD’s Triple, Longest Day IPA, Mother’s Milk Stout
Kuka Andean Brewing Company – Pumpkin Porter, Imperial Rye IPA, Belgian Triple, Belgian Golden Ale
LakeFront Brewing – Fixed Gear, Pumpkin Lager
Lancaster Brewing Company – Milk Stout, Strawberry Wheat
Latis – Estaminet, Palm, Steenbrugge Tripel
Left Hand Brewing Company
Magic Hat – Seance, Elder Betty
Moa – Imperial Stout, Breakfast Ale
Moonlight – Kurt’s Apple Pie, Sensual
Neshaminy Creek – Dunkel Weizen, Trauger Pils
Newcastle – Newcastle Brown and Werewolf
Old Dominion – Double D IPA, Oak Barrel Stout
Ommegang – Abbey, Scythe & Sickle
Oskar Blues – Dale’s Pale Ale, Old Chub
Otter Creek Brewing Company – Hopsession Pale Ale, Oktoberfest, Lager
Pyramid – Oktoberfest
Ramstein Beer – Oktoberfest, Double Platinum, Gold
River Horse – Hippo Lantern, Special Ale
Sam Adams – Boston Lager, Oktoberfest, Angry Orchard Crisp Apple
Sea Dog – Blueberry
Shed Brewery – IPA, Mountain Ale
Shiner – Oktoberfest, Black Lager
Shipyard Brewing Company – Smashed Pumpkin, Monkey Fist IPA
Sierra Nevada – Kellerweis, Flipside Red IPA
Sixpoint – Crisp Pils, Righteous Rye
Slumbrew – Flagraiser IPA, Happy Sol, Porter Square Porter, Trekker Trippel
Sly Fox – Rt 113 IPA, Pikeland Pils
Smuttynose – IPA, Pumpkin
Southampton Public House – Pumpkin Ale, Double White, IPA
Speakeasy – Tallulah Pale Ale, Prohibition Ale
St. Ambroise Brewery – Pumpkin Ale, Apricot Wheat Ale
Starr Hill Brewing Company – Boxcar Pumpkin Porter, Whiter Shade of Pale, Double Platinum, Smoke Out
Stone Brewing Co. – Ruination, Cali-belgique
Stoudts Brewery – Heifer in Wheat, Oktoberfest, Pilsner
Strongbow Cider
Summit – Extra Pale Ale, Oktoberfest, Porter, Pilsener
Tommyknocker Brewery – Small Batch Pumpkin Harvest Ale, Pick Axe IPA, Maple
Troegs – Perpetual IPA, Javahead Stout
Tuckahoe Brewing Co. – Dennis Creek Pale Ale, Steelmantown Porter
Unibroue – Chambly Noir, Blanche De Chambly, Trois Pistoles
Victory Brewing Company – Hop Wallop Double IPA, Headwaters Pale Ale, V12, Hop Devil
Weihenstephan – Kristal Weisse, Vitus, Oktoberfest
Weyerbacher – Double Simcoe IPA, Imperial Pumpkin
William’s Bros. – Fraoch Heather Ale, Kelpie Seaweed Ale, Midnight Sun
Wolaver’s Organic Brewery – IPA, Pumpkin, Oatmeal Stout
Wychwood Brewery – Hobgoblin Strong Dark Ale, Ginger Beard English Beer, Hobgoblin Strong Dark Ale, Ginger Beard English Beer
Yards – Pynk, Brawler
Tenth & Blake – Blue Moon Harvest Pumpkin, Crispin Cider

After wandering around this beer maze for a few hours, if you were not smiling from ear to ear, something is wrong with you.  You are broken, and there is no amount of cow bell that will fix you.  Unless, perhaps it is not more cow bell that you need but some ridiculously good Cheese Curds from  The Cow and The Curd truck that happened to be parked in the venue.  Not a cheese fan, yet you still needed some sobering food to assist you in your journey, The Big Brew Beer Fest thought of that too, featuring food from The Office Beer Bar & Grill, 40 North, and Nicole’s Ten strategically located throughout the event.

Cheese Curds

How Could You Go Wrong With Fried Cheese

So let’s discuss what we have learned today shall we?  The Big Brew Beer Fest not only addressed but exceeded the concerns that were expressed after the first year of this event, which by the way I still loved.  Secondly, the beers that were offered at this event would make our founding fathers, whom by the way loved themselves some hooch, cry like a disgraced English man after the revolutionary war.  Furthermore, the food that was served at the Big Brew Beer Festival is the kind of food that is slightly more addictive than nicotine and three times tastier than anything your grandmother ever made, and that is a promise.  Finally and seriously most importantly is the fact that this astounding, intriguing, brilliant, and insert obligatory adjective here, event is coming back to the Morristown Armory on February 15, 2014, and if you are not in the house, you have no excuse!  See you there!

Pretzel Necklace

Never Underestimate the Power of a Pretzel Necklace!

The Blue Collar Foodie Visits Morris Tap & Grill for a Beer Paired With a Side Of Awesome

If there is one specific type of eatery that exemplifies the Blue Collar Foodie movement that I have been trying to showcase throughout my blogging career it would have to be the Gastro Pub. These establishments combine good old fashioned blue collar elements with a twist of foodie flair causing epicurean adventurers like myself to flock to them like Charlie Sheen to a dysfunctional twenty- something with daddy issues. Since this movement is catching like wild fire, it is hard to keep up with all the Gastro Pubs that are popping up faster than a New York Mets fan gives up on the season, but one specific Pub caught my interest a while back and I vowed to pay them a visit.   I am referring to none other than Morris Tap & Grill, located at 500 Route 10 West in Randolph, NJ.

Morris Tap & Grill

Morris Tap & Grill has been on my radar since they damn near slapped me sober with foodie brilliance at the Morris Town Beer Fest. Since that day I knew I needed to make the trek down to Randolph to try the full MTG experience.   So, Kat and I made plans to meet with another Gastro Centric couple, Mr. Jabre and Ms. Berners-Lee, who are from those parts and head over to Morris Tap & Grill for a fun-filled evening of tempting vittles and libations.

When we arrived at the Morris Tap & Grill, I was surprised to hear the harmonious hums of a live band jamming out in the bar area. Much to my delight the band was playing at the perfect level as to add to the ambience of the restaurant but still allow pleasant dinner conversation at a normal speaking tone. If you are anything like my past self you may have just shot the computer screen a derision-laden glare in response to that comment, and most likely thought of me as an old fuddy duddy who does not like his music loud anymore. I assure you, I still feel there is a time and place for loud music, but while I am trying to eat dinner is not one of them, so I was very happy that the Morris Tap & Grill were savvy enough to take that into consideration.

Upon reaching our table and meeting up with our fellow foodies, we were almost immediately welcomed by our server Katrina who offered us our Menu’s and whole hearted greeting, which was appreciated immensely. I seem to be able to tell a greeting that is laced with contrived emotions, but Katrina honestly seemed like she enjoyed her job and was happy to help us, which instantly set the mood for our dining experience.

My first mission when I visit a Gastropub is the challenging task of picking my first beer of the evening. If you have never been to a Gastropub, you may not have ever had this issue, but once you venture down the rabbit hole that is craft beers you will find that sometimes selecting a beer can be as hard as catching the white rabbit. So, if you are an over analytical beer fanatic like me and you find yourself staring at an extensive and impressive beer list the likes of the Morris Tap & Grills, this process could take several minutes and some arduous decision making, which may cause your wife and friends to stare at you with an ominous ire as their stomachs grumble. Fortunately, Morris Tap & Grill has once again thought of this problematic situation before you even walked in the door, and are nice enough to offer what is known as a flight of beers as the solution.   For anyone that has never had a flight of beer, it is quite simply, four small beers instead of one big beer, which allows you to taste multiple beers instead of only choosing one. With the knowledgeable assistance of Katrina, I was able to piece together my beer flight and our drink orders were on their way to the bar.

Morris Tap & Grill Beer Flight

With our first undertaking considered to be success we moved onto our next imperative task of the evening, our meals.   I am not sure what is more comprehensive and grandiose, the Morris Tap & Grill’s beer menu or there dinner menu, but one thing is for certain, they both can make a Blue Collar Foodie salivate like a German Shepard at Pavlov’s B&B. Since, I knew that I was attending Morris Tap & Grill and was already their friend on Facebook, I launched a pre-emptive attack on my ever-wavering entrée contemplation, and asked the MTG what they suggest I eat to fully experience their Chef’s culinary modus operandi. Much to my surprise, Chef Eric, himself wrote me back and suggested a few dishes that he felt a Blue Collar Foodie, such as me would enjoy.   Chef Eric recommended the following dishes; the Trio of bacon, the Pork Shank, any of the Burgers, particularly the Baconeater, the Southwest, or the BBQ, The Shrimp cannelloni, the Twisted Chicken Pot Pie, and finally the Avocado “Fillet.” If you follow this blog at all you know damn well which dish I chose! Chef Eric Sir you had me at Trio of Bacon. My beautiful wife, Kat spun the gastronomy roulette wheel and it landed on the Short Ribs, which she is drawn to like a teenager to a sparkling vampire. Mr. Jabre decided to stick to the Chef’s recommendations which was also highly indorsed by Katrina and went with Twisted Chicken Pot Pie where as his lovely lady also chose off the Chef Eric approved list and decided upon the BBQ burger. We also ordered a Spinach Artichoke Dip for the table to prime our stomachs for the meals that were forthcoming.

Morris Tap & Grill Spinach Artichoke Dip

With most of the decision making behind us, we were able to absorb the overall atmosphere of the Morris Tap & Grill. I felt quite at home within the rustic yet elegant confines of this eatery and as we lost ourselves in conversation our appetizer arrived at the table. The Spinach Artichoke dish that arrived on our table carried with it such a heavenly aroma that I was barely able to take a picture of it before everyone at our table was jockeying for position to dive into it. As I dipped my first chip into this diptastic concoction, I could tell the texture was just right. Firm enough to stay on the chip, but forgiving enough to not break this conveyance vessel. This potion was not only the right consistency but the flavor was spot-on as well, let’s just say that once it landed on our table, it was not long for this world. After polishing off the Spinach Dip, we ordered another round of drinks from Katrina, and shortly after their arrival the entrees made their appearance.

Morris Tap & Grill Bacon

The Trio of Bacon consisted of Mustard & Bacon Wrapped Pork Loin, Bacon Baked Beans, and Grilled Pork Belly. From the shear looks of this dish, I could tell right away that I had made the proper choice. I first tried the hearty Baked Beans which had a thick palatable sauce which smothered the copious amounts of bacon that were swimming with the beans. The beans packed quite a flavor punch, and I found myself eating bite after bite, before moving on to the Pork Loin, which was expertly cooked, causing the medallions to be not only delicious but tender as well. Lastly I picked up a piece of the Grilled Pork Belly with my fork and brought it to my mouth slowly with anticipation. You see, in the healthy world we live in now, eating Pork Belly is tantamount to calling the Queen of England a, well let’s just say a word that rhymes with punt and starts with a C, shall we. Yet these tasty morsels of piggy goodness are what my stomach’s wet dreams are made of, and I cannot thank Morris Tap & Grill enough for affording me the opportunity of savoring every last bite of these perfectly cooked cholesterol loaded pork gems.

Morris Tap & Grill Rib

Kat was generous enough to allow me a small taste of her short ribs so I could experience, in her words, all their beefy magnificence. After I tasted her dish, TWSS, I completely understood why she wanted me to try it. First off, the ribs were cooked in such a way that the meat literally fell apart, as Kat gently poked them with her fork. Furthermore, the meat was so tender and the sauce so tasty that I had to eat another piece of my pork belly to stop from distracting Kat, and stealing another piece off her plate.

Morris Tap and Grill Twisted Chicken

I was also afforded the opportunity to try Mr. Jabre’s Twisted Chicken Pot Pie and Ms. Berners-Lee’s Burger. The Twisted Chicken Pot Pie, consisted of all the standard ingredients of chicken pot pie, but instead of being in a pie crust, Chef Eric stuffs those ingredients inside the chicken itself. I find normal chicken pot pie to be rather hum-drum so this inventive twist was a welcomed changed. It also helped that it tasted better than any pot pie that has ever graced my well versed spoon. As for the burger, it was perfectly cooked and chock full of flavor.

I am not one for dessert right after my meal. I would much rather allow the flavors that I just assaulted my taste buds with to loiter a while, and I feel that dessert hinders this effect. With that said, while perusing the MTG menu one particular item caught my eye, and I felt that I would be doing every one of you a disservice if I did not at least try it. Morris Tap & Grill offers something that I have never heard of before, listed as beer cocktails on the menu. I was so intrigued by this concept I simply had to order one of them.   I opted for the one that utilized Left Hand’s Nitro Chocolate Stout as its base, and rolled the proverbial dice. This drink consisted of the Stout, Espresso Vodka, Godiva Vodka, and Chambord, topped off with a Chocolate Drizzle. When this creation hit my lips I was forced to rethink everything I ever claimed to know about beer and liquor, so much so that I had to memorize a new rhyme. Liquor before beer, you’re in the clear, Beer before liquor you will never be sicker, Liquor in beer and Holy shit that’s good! Alright I am still working on the Rhyme, but you get my point, order one, you will thank me.

Morris Tap & Grill Beer

I, for one enjoy the almost ironic, albeit Alanis Morissette irony not actual irony, feeling of eating proper foodie fare in a pub like environment paired with a craft beer, instead of wine. This duality is the exact reason that I love Gastro Pubs! These wonderful establishments, Morris Tap &Grill included, embody the very essence of being a Blue Collar Foodie. Sometimes I wish I was not a foodie, my life would be easier if I could stuff my craw with bland mush and tasteless chops, but then I visit places like Morris Tap & Grill and with one forkful, edible enlightenment this notion is whisked away and replaced with yet another blissful epicurean memory.

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The Blue Collar Foodie Visits Morris Tap & Grill for a Beer Paired With a Side Of Awesome

If there is one specific type of eatery that exemplifies the Blue Collar Foodie movement that I have been trying to showcase throughout my blogging career it would have to be the Gastro Pub.  These establishments combine good old fashioned blue collar elements with a twist of foodie flair causing epicurean adventurers like myself to flock to them like Charlie Sheen to a dysfunctional twenty- something with daddy issues.  Since this movement is catching like wild fire, it is hard to keep up with all the Gastro Pubs that are popping up faster than a New York Mets fan gives up on the season, but one specific Pub caught my interest a while back and I vowed to pay them a visit.   I am referring to none other than Morris Tap & Grill, located at 500 Route 10 West in Randolph, NJ.

Morris Tap & Grill

Morris Tap & Grill

Morris Tap & Grill has been on my radar since they damn near slapped me sober with foodie brilliance at the Morris Town Beer Fest.  Since that day I knew I needed to make the trek down to Randolph to try the full MTG experience.   So, Kat and I made plans to meet with another Gastro Centric couple, Brian and Kristen, who are from those parts and head over to Morris Tap & Grill for a fun-filled evening of tempting vittles and libations.

When we arrived at the Morris Tap & Grill, I was surprised to hear the harmonious hums of a live band jamming out in the bar area.  Much to my delight the band was playing at the perfect level as to add to the ambience of the restaurant but still allow pleasant dinner conversation at a normal speaking tone.  If you are anything like my past self you may have just shot the computer screen a derision-laden glare in response to that comment, and most likely thought of me as an old fuddy duddy who does not like his music loud anymore.  I assure you, I still feel there is a time and place for loud music, but while I am trying to eat dinner is not one of them, so I was very happy that the Morris Tap & Grill were savvy enough to take that into consideration.

Upon reaching our table and meeting up with our fellow foodies, we were almost immediately welcomed by our server Katrina who offered us our Menu’s and whole hearted greeting, which was appreciated immensely.  I seem to be able to tell a greeting that is laced with contrived emotions, but Katrina honestly seemed like she enjoyed her job and was happy to help us, which instantly set the mood for our dining experience.

Beer Flight

Beer Flight

My first mission when I visit a Gastropub is the challenging task of picking my first beer of the evening.  If you have never been to a Gastropub, you may not have ever had this issue, but once you venture down the rabbit hole that is craft beers you will find that sometimes selecting a beer can be as hard as catching the white rabbit.  So, if you are an over analytical beer fanatic like me and you find yourself staring at an extensive and impressive beer list the likes of the Morris Tap & Grills,  this process could take several minutes and some arduous decision making, which may cause your wife and friends to stare at you with an ominous ire as their stomachs grumble.  Fortunately, Morris Tap & Grill has once again thought of this problematic situation before you even walked in the door, and are nice enough to offer what is known as a flight of beers as the solution.   For anyone that has never had a flight of beer, it is quite simply, four small beers instead of one big beer, which allows you to taste multiple beers instead of only choosing one.  With the knowledgeable assistance of Katrina, I was able to piece together my beer flight and our drink orders were on their way to the bar.

With our first undertaking considered to be success we moved onto our next imperative task of the evening, our meals.   I am not sure what is more comprehensive and grandiose, the Morris Tap & Grill’s beer menu or there dinner menu, but one thing is for certain, they both can make a Blue Collar Foodie salivate like a German Shepard at Pavlov’s B&B.  Since, I knew that I was attending Morris Tap & Grill and was already their friend on Facebook, I launched a pre-emptive attack on my ever-wavering entrée contemplation, and asked the MTG what they suggest I eat to fully experience their Chef’s culinary modus operandi.  Much to my surprise, Chef Eric Levine, himself wrote me back and suggested a few dishes that he felt a Blue Collar Foodie, such as me would enjoy.   Chef Eric recommended the following dishes; the Trio of bacon, the Pork Shank, any of the Burgers, particularly the Baconeater, the Southwest, or the BBQ, The Shrimp cannelloni, the Twisted Chicken Pot Pie, and finally the Avocado “Fillet.”  If you follow this blog at all you know damn well which dish I chose!  Chef Eric Sir you had me at Trio of Bacon.  My beautiful wife, Kat spun the gastronomy roulette wheel and it landed on the Short Ribs, which she is drawn to like a teenager to a sparkling vampire. Brian decided to stick to the Chef’s recommendations which was also highly indorsed by Katrina and went with Twisted Chicken Pot Pie where as his lovely lady also chose off the Chef Eric approved list and decided upon the BBQ burger.  We also ordered a Spinach Artichoke Dip for the table to prime our stomachs for the meals that were forthcoming.

Spinach Artichoke Dip

Spinach Artichoke Dip

With most of the decision making behind us, we were able to absorb the overall atmosphere of the Morris Tap & Grill.  I felt quite at home within the rustic yet elegant confines of this eatery and as we lost ourselves in conversation our appetizer arrived at the table.  The Spinach Artichoke dish that arrived on our table carried with it such a heavenly aroma that I was barely able to take a picture of it before everyone at our table was jockeying for position to dive into it.  As I dipped my first chip into this diptastic concoction, I could tell the texture was just right.  Firm enough to stay on the chip, but forgiving enough to not break this conveyance vessel.  This potion was not only the right consistency but the flavor was spot-on as well, let’s just say that once it landed on our table, it was not long for this world.  After polishing off the Spinach Dip, we ordered another round of drinks from Katrina, and shortly after their arrival the entrees made their appearance.

Trio of Bacon!

Trio of Bacon!

The Trio of Bacon consisted of Mustard & Bacon Wrapped Pork Loin, Bacon Baked Beans, and Grilled Pork Belly.  From the shear looks of this dish, I could tell right away that I had made the proper choice.  I first tried the hearty Baked Beans which had a thick palatable sauce which smothered the copious amounts of bacon that were swimming with the beans.  The beans packed quite a flavor punch, and I found myself eating bite after bite, before moving on to the Pork Loin, which was expertly cooked, causing the medallions to be not only delicious but tender as well.  Lastly I picked up a piece of the Grilled Pork Belly with my fork and brought it to my mouth slowly with anticipation.  You see, in the healthy world we live in now, eating Pork Belly is tantamount to calling the Queen of England a, well let’s just say a word that rhymes with punt and starts with a C, shall we.  Yet these tasty morsels of piggy goodness are what my stomach’s wet dreams are made of, and I cannot thank Morris Tap & Grill enough for affording me the opportunity of savoring every last bite of these perfectly cooked cholesterol loaded pork gems.

PORK BELLY

PORK BELLY

Kat was generous enough to allow me a small taste of her short ribs so I could experience, in her words, all their beefy magnificence.  After I tasted her dish, TWSS, I completely understood why she wanted me to try it.  First off, the ribs were cooked in such a way that the meat literally fell apart, as Kat gently poked them with her fork.  Furthermore, the meat was so tender and the sauce so tasty that I had to eat another piece of my pork belly to stop from distracting Kat, and stealing another piece off her plate.

Short Ribs

Short Ribs

I was also afforded the opportunity to try Brian’s Twisted Chicken Pot Pie and Kristen’s Burger.  The Twisted Chicken Pot Pie, consisted of all the standard ingredients of chicken pot pie, but instead of being in a pie crust, Chef Eric stuffs those ingredients inside the chicken itself.  I find normal chicken pot pie to be rather hum-drum so this inventive twist was a welcomed changed.  It also helped that it tasted better than any pot pie that has ever graced my well versed spoon.  As for the burger, it was perfectly cooked and chock full of flavor.

Twisted Chicken

Twisted Chicken

I am not one for dessert right after my meal.  I would much rather allow the flavors that I just assaulted my taste buds with to loiter a while, and I feel that dessert hinders this effect.  With that said, while perusing the MTG menu one particular item caught my eye, and I felt that I would be doing every one of you a disservice if I did not at least try it.  Morris Tap & Grill offers something that I have never heard of before, listed as beer cocktails on the menu.  I was so intrigued by this concept I simply had to order one of them.   I opted for the one that utilized Left Hand’s Nitro Chocolate Stout as its base, and rolled the proverbial dice. This drink consisted of the Stout, Espresso Vodka, Godiva Vodka, and Chambord, topped off with a Chocolate Drizzle. When this creation hit my lips I was forced to rethink everything I ever claimed to know about beer and liquor, so much so that I had to memorize a new rhyme.  Liquor before beer, you’re in the clear, Beer before liquor you will never be sicker, Liquor in beer and Holy shit that’s good!  Alright I am still working on the Rhyme, but you get my point, order one, you will thank me.

Chocolate Beer Concoction

Chocolate Beer Concoction

I, for one enjoy the almost ironic, albeit Alanis Morissette irony not actual irony, feeling of eating proper foodie fare in a pub like environment paired with a craft beer, instead of wine.  This duality is the exact reason that I love Gastro Pubs!  These wonderful establishments, Morris Tap &Grill included, embody the very essence of being a Blue Collar Foodie.  Sometimes I wish I was not a foodie, my life would be easier if I could stuff my craw with bland mush and tasteless chops, but then I visit places like Morris Tap & Grill and with one forkful, edible enlightenment this notion is whisked away and replaced with yet another blissful epicurean memory.

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