The residents of Berkeley Heights, New Jersey are welcoming a new restaurant called Grain & Cane that has been inspired by traditional rice bags and offers a classic but enticing menu.
The new addition to Berkeley Heights is owned by the Connell family — who at one point was the largest non-governmental rice and sugar distributor in the world. Grain & Cane is the place where you might choose a quiet corner for an intimate evening or a cozy lunch date. It’s also the restaurant that you and your family might want to visit for a special celebration. The atmosphere is a unique combination of comfortable and chic, which makes it suitable for more than one type of occasion. There’s a distinct classic feeling.
The floor-to-ceiling, weathered-looking graffiti draws the mind to traditional rice bags — the inspiration behind the restaurants’ decor. This style even includes using recycled rice bags as stool seat covers and of course some well-known brands and logos.Exposed brick walls and steel columns also draw on the family’s grain storage facilities. Tufted leather seating and custom banquettes are reminiscent of grandfather Grover Connell’s time in Paris, according to the Grain & Cane team. The main focus of the bar is the custom Solari board, which actually serves as the bar. It was once used for posting grain prices on the trading floor. Making this aspect even more special are the rotating specials and inspirational quotes from Connell, such as, “Cheer up, things could be worse. So he cheered up and things did get worse.” There’s also a two-story back bar for guests to enjoy.
The menu has a refreshing variety of choices — without overwhelming guests — and known favorites. Traditional headlines, such as Burgers and Pizza, are splashed across the menu and instantly draw you in. Modern touches and complex flavors mix with classic at Grain & Cane
White, sausage, and margarita seem like standard pizzas, but the sourdough crust is a charming twist. A burger may sound simple, but the falafel burger with hummus and avocado tzatziki and the Scottish salmon with chanterelle mushrooms, roasted potatoes, peas, and crispy prosciutto are just a hint of the surprises on the menu.
Don’t expect the menu to stay the same for too long though. The restaurant has a menu that changes with the seasons and focuses on fresh ingredients from local farms and is peppered with items inspired by the Connell family’s favorite dishes.
Making Grain & Cane truly stand out among tradition is their traveling food truck. According to the Grain & Cane team, the food truck allows the restaurant to park in different areas around town and reach a whole new set of customers and also introducing dishes to new communities.
Photos courtesy of Grain & Cane, by Oleg March
The wildly popular social movement “farm-to-table” encourages sourcing food locally, so that consumers know exactly where their food came from. Knowing the origin of your food encourages the freshest dining, and that can be found in these three dining options. These farm-to-table experiences have taken sustainability to a luxury level.
OUTSTANDING IN THE FIELD
Originally staging a handful of events in 1999, luxury farm-to-table dinner service “Outstanding in the Field” today stages 100+ multi-course feasts every year, from coast to coast across North America to all around the world.
Founded in 1999 by artist and chef Jim Denevan, “Outstanding in the Field” originally was a radical idea to switch up the traditional convention of dinner. Rather than sourcing ingredients and bringing them to the restaurant, Denevan’s vision was to create a restaurant at the source, where guests would enjoy a communal meal and the farmer’s story could be told and celebrated. A single long table is set at an extraordinary site, and guests dine outdoors on the food grown at the source.
“Our mission is to get folks out to the places where the food comes from and honor the people whose good work brings nourishment to the table,” says chef and artist Jim Denevan. “Our roving restaurant without walls may be located wherever good food comes from. There are no boundaries.”
“Outstanding in the Field’s” culinary caravan has visited all 50 U.S states and 15 countries around the globe. The #TabletoFarm tour season runs May through November, with a smaller winter tour in January/February to warm-weather spots like Florida, Hawaii and Mexico.
STUDIO IN MONTAGE LAGUNA BEACH, CALIFORNIA
Overlooking the Pacific Ocean in Laguna Beach, Studio is Montage Laguna Beach’s five-star free-standing fine dining restaurant. Studio prides itself on serving innovative modern cuisine. While Studio is known for its tasting menus and incredible service, it is also a Wine Spectator Grand Award winner, with approximately 2,500 wine selections and 30,000 bottles in inventory.
Studio’s showstopper is the 1,000-square-foot raised bed garden, which provides many of the ingredients for the restaurant’s signature cuisine. The garden is currently growing cucumbers, cherry tomatoes, Swiss chard, Valencia oranges, artichokes and edible flowers, to name a few. The culinary team at Studio uses the garden’s bounty in everyday cooking, especially in the restaurant’s gourmet vegetarian tasting menu, and also for fresh cocktail garnishes throughout Montage. The garden can seat up to 50 guests.
FLORA’S FIELD KITCHEN, MEXICO
Flora Farms is a 25-acre organic working farm at the foot of the Sierra de la Laguna Mountains in San Jose del Cabo, Mexico, and is home to Flora’s Field Kitchen, a field-to-table restaurant set amongst idyllic organic fields and gardens.
The original Flora Restaurant was in San Jose del Cabo, but after 5 years in town, the owner decided she would rather bring the restaurant to the farm instead of the other way around. Flora’s Field Kitchen prides itself on serving only what it has grown, even nixing beef from the menu, as it is not sustainable in the Baja region.
Flora’s has an onsite bakery firing up artisan breads, a butcher-shop, a brewery, and a wood-fired oven that serves up 15 types of Neapolitan-style pizza.. The restaurant also offers cooking classes several days a week.
Flora Farm is available for private gatherings and special occasions, with customizable event menus.
AGRICOLA FORE PORTA, ITALY
Only accessible on foot, this organic agriturismo, or farm resort, only uses seasonal, organic products, with the famous Amalfi lemons at the forefront of the fresh cuisine.
For Italians, the idea of combining agriculture with tourism is an old tradition, and this agriturismo started generations ago, when the farm was an old papermill. Agricola Fore Porta today offers a daily menu, which includes traditional courses prepared only with seasonal products picked freshly every morning, and Mediterranean cooking lessons, where participants will learn how to prepare local recipes.