NJ Dining: Due Terre Enoteca

Due Terre Enoteca
107 Morristown Road (Route 202) Bernardsville, NJ
(908) 221-0040

Web Site: http://www.dueterre.com

Click Here for Hi-Res Slideshow (With More Photos)

It’s not often that I can say that I’ve had a restaurant experience in New Jersey that equals or exceeds the best of what I can get in New York City. Due Terre is such a place, and that’s because of the talent that is behind the restaurant.

Owners Daniele Sbordi and Francois Rousseau, both former veterans of The Ryland Inn (and Fiamma Osteria and Gramercy Tavern respectively) have teamed up with Executive Chef Michael White, who started Fiamma Osteria restaurant in New York City and Las Vegas. The team has also brought in Executive Chef Bill Dorrler, a native New Jersey resident (and formerly of Ciao Osteria and Cafe Cucina) who is driving the menu using local and sustainable ingredients. The result is a high-end Italian restaurant experience that has few equals in the local Northern New Jersey area.

Due Terre storefront in Bernardsville. The restaurant is difficult to see from Route 202, as it is behind a closed supermarket.

Main Dining Room

Click on the “Read the rest of this entry” link below for more Due Terre photos.


Cannelini Bean Amuse

Bread service is elegant and difficult to refuse.

Negroni Cocktail

Fried Calamari Appetizer. I love the fact that it has both tentacles and rings, and it is lightly fried. The aoili sauce that goes with it is just perfect too.

Grilled Shrimp Appetizer

Salad with Goat Cheese en Croute

Ricotta Gnocchi with Braised Neopolitan Pork Ragu, Herbed Ricotta and Pecorino (Tasting Portion)

Fresh Chitarra Spaghetti, Lobster, Shrimp, Fresh Tomato, Garlic and Chiles (Tasting Portion)

Crispy Organic Roast Chicken, Asparagus, Slab Bacon, Cipollini Onion, Rosemary Potatoes

Robiola Cheese Ravioli, Fresh Tomato, Basil. Simple, yet incredibly delicious.

Sauteed Sea Scallops, Fava Bean and Spring Pea Risotto, Brown Butter and Lemon. One of the best scallop dishes I have had in recent memory.

A perfectly executed Cappuccino.

Frangole of Fresh Strawberries Marinated in Balsamic Vinegar with Vanilla Gelato

Affogato with Vanilla and Coffee Gelato

Raspberry Sorbetto with Fresh Strawberries, Panna Cotta

Napoleon with Fresh Berries and Creme Anglaise


Pastry Chef Denise Cinque. While Denise has only been doing pastry for a few years now, and comes from a traditional cooking background, but she is producing what I would consider to be some of the best traditional Italian desserts in all of New Jersey, and even better than similar desserts I have tried at several of the top restaurants I’ve dined at in New York City. Although Due Terre’s desserts are not groundbreaking or innovative, they are perfectly delicious renditions of the classics and should not be missed.

One Response to NJ Dining: Due Terre Enoteca

  1. anonymom says:

    Wonderful review, thank you! This is just around the corner from us. The previous restaurant in this location was Eccoqui–and while we were delighted with the food there (but not the dining experience as a whole, with tables too close together for romantic, private conversations) this seems to have surpassed it by far. We were always curious if the restaurant was going to expand into the Shop Rite Annex building which has now been empty for a couple of years.

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