Due Terre Enoteca
107 Morristown Road (Route 202) Bernardsville, NJ
Web Site: http://www.dueterre.com
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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
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Cannelini Bean Amuse
Bread service is elegant and difficult to refuse.
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.