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 Evolution Of Morris Tap & Grill

Most restaurateurs and Chefs are content with resting on their laurels and patting themselves on the back about past successes. They use their meteoric rise in the foodie subculture as an excuse to become soft and complacent. These actions cause most of them to quickly fall from the pedestal they have placed themselves on and return back to the middle of the pack as they are replaced by hungry young culinary minds, eager to prove their worth.

Luckily for the New Jersey food scene, Chef Eric Levine has never been this kind of Chef. Since the beginning of his career, he has knocked down one barrier after another, barely pausing to bask in the greatness of his accomplishment.

Chef Eric traveled the world gathering culinary techniques at every turn. He worked in France, Italy, and Japan at world-renowned restaurants alongside of highly acclaimed Chefs before returning to his hometown of New York City to become Chef de Cuisine at the famed Marriott Marquis in New York City.

Was this enough for Chef Eric? Nope! Chef Eric continued to take the restaurant world by storm collecting accolades like Justin Bieber accumulates haters. In 2011, Chef Eric appeared on Food Network’s Chopped and his personality and talent left the competition on the chopping block, as he was declared the champion.

Morris Tap & Grill

Morris Tap & Grill

This illustrious victory was parlayed into the opening of Morris Tap & Grill located at 500 Route 10 in Randolph, NJ. Chef Eric busted into the New Jersey Restaurant scene with reckless abandon offering an innovative menu paired with a beer list that could make a Cicerone weep.

Still not satiated, this gastronomic juggernaut refused to take his foot off the pedal. As Morris Tap & Grill was creating a name for itself in the Pantheon of New Jersey eateries, Chef Eric and #TeamKickAss opened up Paragon Tap & Table located at 77 Central Avenue in Clark, NJ.

One would think that operating two of New Jersey’s top restaurants would earn Chef Eric a reason to sit back, relax, and watch his hard work simply flourish. If this is your thought, you apparently don’t know Mr. Levine.

Instead of allowing his establishments to become stale in the ever-so finicky restaurant market, Chef Eric immersed himself in his passion once again and decided to unveil a new menu at his flagship restaurant Morris Tap & Grill.

Last week, Kat and I were fortunate enough to be invited to Morris Tap as Chef Eric’s guests amongst several other writers, bloggers, and foodies to taste the exciting offerings that will populate the new menu, which is only one aspect of the evolution of Morris Tap & Grill.

Wasabi, Truffle, and BBQ Oh MY!

Wasabi, Truffle Butter, and BBQ Oh MY!

The first course we were introduced to was the Trio of Popcorn appetizer that featured three unique and fun flavors that are not usually associated with this movie theater staple. Barbecue, Wasabi, and Truffle Butter seasoning topped the perfectly popped kernels of corn that made Orville Redenbacher’s old school offerings taste like stale matzo. This casual yet witty preparation breathed new life into a forgotten dish, creating a boldly flavored appetizer ideal for the barroom hero that has refined his palate since shotgunning PBRs in a college dorm room.

As I was daydreaming of Magnitude from Community reciting his famous line, “Pop! Pop!” about the trio, Chef Eric hit us with the second course of the night, a tempura fried broccoli and asparagus platter paired with crispy carrot shavings and a scallion ginger dipping sauce.

I will dream of these carrot shavings and it might not be the driest dream I have ever had.

I will dream of these carrot shavings and it might not be the driest dream I have ever had.

I am not usually one to rock appetizers, but this dish very well may convert me. The tempura battered veggies were light, crunchy, and flavorful, and when combined with the dipping sauce, it created a party in my mouth. However, the true star of this plate was the deep fried carrot tidbits that flawlessly walked the line between salty and sweet. Not only was this dish enormously tasty due to the fact that it was mostly comprised of vegetables, it made me feel like I was trying to eat healthy.

Up next was the Smoked Shrimp paired with a Fennel salad topped with a garlic pesto dressing. Chef Eric informed us that the new menu is littered with items that will be prepared via the in-house smoker that will be cranking at damn near full tilt around the clock.

Smoke 'em if you got 'em!

Smoke ’em if you got ’em!

When most people think about smoked dishes, images of heavy, sauce-laden entrees like ribs, brisket, and pork shoulder immediately come to mind. As we discussed earlier, Chef Eric is not like most people, and therefore, this avant-garde offering was a welcome change to this thought process.

I thoroughly enjoyed the delicate smoke flavor that was imparted on the shrimp that was finished on the grill. Furthermore, the fennel topped with a pesto garlic sauce, which boasted a hint of chili oil, was a flawless and healthy substitute for the traditional pasta that would be served with a dish like this.

Mmmmmmm Buttery!

Mmmmmmm Buttery!

If this expertly prepared Shrimp was not enough to solidify our opinion on Chef Eric’s seafood skill, the next course dropped the hammer. The next offering was Seared Scallops served on top of a Corn Risotto. Separately these components were magical, but when married together, each forkful was simply divine. The buttery scallops combined with the creamy risotto were a better match than Zack Morris and Kelly Kapowski.

At this point in the tasting, my cohorts and I were feeling as if we were a Thanksgiving Turkey in the 1960’s…Stuffed! Some of us were even thinking about waiving the white towel and tapping out, that is until the next dish hit our tables. A beautifully presented braised oxtail entrée that was served on an herb crostini paired with a chorizo sausage and poblano cream topped corn pudding.

This dish had it all!  I could eat this everyday.

I could marry this dish!

This was by far my favorite meal of the night! The Oxtail was prepared in the traditional fashion, which allows the fatty nature of the meat to deliver an immense flavor and a wonderful texture. I was under the impression that after shoveling a few pieces of the oxtail into my craw, nothing was going to compete with the amount of happy my taste-buds were experiencing, but then I tried the corn pudding and chorizo tag team, which conveyed a spicy, sweet juxtaposition that was delightful.

This dish could be my Mistress.  Shhhhh don't tell the Oxtail!

This dish could be my Mistress. Shhhhh… don’t tell the Oxtail!

Just when I thought Chef Eric could not top the previous meal, the House Cured Pork Belly and Tomatillo Salad was brought to the party. When reviewing my notes for this dish, I noticed that I wrote three words that I still feel describes this dish flawlessly, “Holy Hot Damn!” This was Kat’s favorite, and I can see why. The tomatillo salad was exquisitely spicy and the House Cured Pork Belly was nothing short of perfection.

So sweet and yummy!

So sweet and yummy!

The crew at Morris Tap & Grill wowed us all with their innovative, fun, and playful new culinary creations that would soon grace their everyday lineup all night, and just when we thought we were done, dessert was served. A Caramel Trio concoction composed of caramel chocolate mousse, caramel cake, and a chocolate bar topped with dulce de leche and a play on a traditional Mirepoix, served as a Dessert, featuring carrot cake, fig onion marmalade, and a lichee sorbet hit the table. Although both desserts were great, I am a sucker for chocolate and caramel and therefore this dish reigned supreme in the dessert round!

MTG Mirepoix

Go ahead you can look up WTF a Mirepoix is… I had to.

If the 1300 or so words of praise that I just spewed on this page combined with the crap load of food porn that I uploaded don’t sway you to visit Morris Tap & Grill, maybe this last little bit of information will. MT&G is also adding several original cocktails that were created by a serious mixologist to their already insane craft beer list. Perhaps you are a math person instead of a verbose foodie like me, so let me explain it in a way that you might understand. AMAZING FOOD + TOP FLIGHT BOOZE = SHEER AMAZEBALLS

Regulars at Morris Tap & Grill should refrain from mourning the death of the classic dishes they have grown to love over the years. Chef Eric ensured us that these new menu items would not replace the crowd-pleasing fare that Morris Tappers have been enjoying since the restaurants inception. However, I implore each and every one of you to give these contemporary meals a whirl next time you decide to visit MT&G. Just please don’t take my reservation!

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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 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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