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NY Times Restaurant Review: French Without the Fuss at Amuse

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By MARISSA ROTHKOPF BATES October 1, 2015
 

When you find out the chef of a French restaurant has a dog named Butter, you know it’s a good sign.

 

I learned of the aptly-named cairn terrier in a conversation with C.J. Reycraft, the chef and owner of Amuse in Westfield after my visits to his restaurant. It was just one of many indications that the modern brasserie, which opened in January 2014, had real promise.

 

The first good sign was the arrival of an amuse-bouche shortly after a warm baguette had been delivered. It was a small fig, halved and topped with a drop of mascarpone and a smidgen of prosciutto, and drizzled with chive oil.

 

Amuse’s influences are French, but its blond wood interior, cool modern lines and relaxed staff make it clear that Mr. Reycraft is intent on taking the haughty out of haute cuisine.

 

Left, an amuse-bouche crostini with spicy soppressata, Parmesan and chive oil. Right, rack of lamb with fingerling potatoes, a parsnip purée and mushroom demi-glace.  

 

Continue to the full article at www.nytimes.com

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