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Where to Eat in the Somerset Hills

F O O D + B E V E R AG E

CIT Y LIFEST YLE RESTAU RANT M O NTH: SEE WH O’ S PARTI CI PATI NG A TA STE O F ITALY: INSIDE RISTO RANTE MV ’ S FAM ILY LEGACY O C TO B E R 2 02 6

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LIFESTYLE LETTER

A Taste of the Somerset Hills There are plenty of reasons to love October, but this month, we’re starting with the food. Some issues are best read with a cup of coffee. This one may require a reservation—or at least a snack. In our family, going out to dinner usually starts with a few appetizers, which somehow turns into a few more than we probably needed. I can thank my husband for that—he’s always up for adding one more thing to the table. By the time dinner is over, we’re gathering takeout boxes and wondering how we ordered so much food. And yet, somehow, there’s always room for dessert. That’s why this month’s food issue is one of my favorites. That love of gathering around the table is at the heart of our cover story on page 26. At Ristorante MV in Bernardsville, Michael Vitiello carries on a family tradition that began in 1950s Brooklyn. Working alongside his father, he blends fresh ingredients, house-made pastas and generations of Italian hospitality. That same spirit of gathering continues with City Lifestyle Restaurant Month. Throughout October, local spots are offering special perks just for City Lifestyle readers, giving you another reason to share a meal somewhere close to home. Turn to page 44 for participating restaurants and their offers, and follow @TiffanyKnowsNJ for restaurant giveaways all month long. After all, some of the best moments happen when good food brings everyone together. Of course, the kitchen itself plays a big part in bringing everyone together. On page 38, Vic Fiore and Chris Fontana of Magnolia Home Remodeling share what goes into creating a kitchen that works for everyday life, entertaining and all those moments that somehow end up happening around the island. And once you have the kitchen, you need something delicious to make in it. On page 32, chef David Burke puts sweet potatoes in the spotlight, from a silky puree that can go sweet or savory to a comforting sweet potato gratin perfect for fall. And while we’re celebrating local flavor, our Readers’ Choice: Food & Drinks Edition is back. Find the 2026 winners on page 36, and follow @bridgewater_somerset_hills for more local favorites. However you enjoy this issue, we hope it gives you a few more reasons to savor the season. So order the appetizers, bring home the leftovers and, of course, save room for dessert. Here’s to a delicious October.

T I F FA N Y & JA K E S LOW I N S K I , P U B L I S H E R S @ B R I D G E W AT E R _ S O M E R S E T _ H I L L S

October 2026 PUBLISHER

Jake Slowinski | jake.slowinski@citylifestyle.com CO-PUBLISHER

Tiffany Slowinski | tiffany.slowinski@citylifestyle.com E D I TO R I AL C O O R D I N ATO R

Brooke Boyer | brooke.boyer@citylifestyle.com AC C O U N T M AN AG E R S

Rose Balisi | rose.balisi@citylifestyle.com Jessie Fernandez | jessie.fernandez@citylifestyle.com SAL E S D I R E C TO R

Emily Labdon | emily.labdon@citylifestyle.com INTERNS

Lindsey Venezia, Georgia Kissel CONTRIBUTING WRITER

David Burke C O N T R I B U T I N G P H OTO G R AP H E R S

Fogo de Chão, Michael J. Lago Creative Co., Gravitude Brand Lab, Magnolia Home Remodeling, Nev Photography, Bagel Garden, Osteria Morini

Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Andrew Sapad LAYOUT DESIGNER Jamie Housh QUALITY CONTROL SPECIALIST Marina Campbell

Learn how to start your own publication at citylifestyle.com//franchise. Proverbs 3:5-6 Somerset Hills City Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Somerset Hills area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle

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L I F E ST Y LE LE T T E R

Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Somerset Hills City Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

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inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K

38 Featured

26 38

Print Prestige Meets Digital Power.

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

Rooftop Experience, Reimagined Chef Jonathan Kern transforms rooftop dining with creative small plates, seasonal flavors and unforgettable experiences.

Bringing Little Italy Home

Discover how generations of family tradition shape every unforgettable meal at Ristorante MV in Bernardsville.

Built to Gather

Lifestyle Letter

City Scene

Business Monthly

Eat Right FOOD + BEVERAGE

Chef ’s Selection FOOD + BEVERAGE

Locally Sourced FOOD + BEVERAGE

Culinary Creations FOOD + BEVERAGE

Local’s Choice LOCAL SERVICES

Home Update HOME SERVICES

Local Limelight FOOD + BEVERAGE

Realty Report REAL ESTATE

Healthy Lifestyle FOOD + BEVERAGE

Events

Magnolia Home Remodeling designs kitchens around the way families cook, entertain and spend time together.

On the Cover Rooted in generations of Italian tradition, Chef Michael Vitiello brings family, fresh ingredients and elevated cuisine together at Ristorante MV, creating an unforgettable dining experience in historic Bernardsville. Photography: Nev Photography

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FAR HILLS COUNTRY DAY SCHOOL

1: Beautique Hair Design hosted a giveaway to thank its loyal and supportive clients. 2—4: Spotted Blo Blow Dry Bar clients with their freshly styled looks. 5—6: Shimon and Sara Birnbaum JCC JCares interns performed “Music Through the Ages,” featuring songs and dances spanning decades. 7: Far Hills alumnus Thomas Whittle ’24 earned the prestigious rank of Eagle Scout.

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B USIN E SS M ON T H LY

RRBB Expands Advisory Platform With Maryland Firm Acquisition RRBB Rosenberg Rich Baker Berman & Co. expanded its advisory platform by welcoming Maryland-based accounting and consulting firm Offit & Roth, strengthening its presence in the MidAtlantic region. The addition broadens RRBB’s tax, accounting and business advisory services while providing Offit & Roth clients access to expanded technical resources and specialized expertise. Firm leaders said the move supports RRBB’s long-term growth strategy while ensuring continuity of client relationships and professional services across its expanding regional network. Photography by Somerset County Business Partnership

Set the Table Owner Opens Mahj N More

Mahj N More, a new community-focused venue from Set the Table owner Elisa Cioni, has opened at The Shoppes at the Farm in Whitehouse Station. The space offers organized game sessions, instructional classes, creative workshops and private event opportunities designed to bring people together. The expansion builds on Cioni’s hospitality background while introducing a new destination for recreation, connection and community gatherings in Hunterdon County.

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Twin Oaks Landscape Design Donates Accessible Walkway to Local Homeowner Twin Oaks Landscape Design LLC donated a new paver walkway for a Somerset County homeowner living with a disability, helping improve safety and accessibility at her residence. The project provided a safer way to enter and exit the home while supporting independence and connection to the community. The company’s contribution highlights the impact local businesses can have through service-driven initiatives that strengthen neighborhoods and support residents in need. Photography by Raritan Valley Habitat for Humanity

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/SOM E R S E T HI L L S

WHERE FIRE BR INGS TOGETHER

ARTICLE BY BROOKE BOYER | PHOTOGRAPHY BY FOGO DE CHÃO

EAT R IGH T | FO O D + BEVE RAGE

DISCOVER HOW FOGO DE CHÃO BRIDGEWATER BLENDS AUTHENTIC BRAZILIAN CHURRASCO, EXCEPTIONAL HOSPITALITY AND UNFORGETTABLE DINING EXPERIENCES FOR EVERY CELEBRATION TOGETHER.

There are restaurants where you simply enjoy a meal, and there are restaurants where the meal becomes the occasion itself. At Fogo de Chão in Bridgewater, dining is designed to be far more than a reservation on the calendar. For General Manager Edili Pena, that philosophy begins with churrasco, the traditional southern Brazilian method of roasting premium cuts of meat over an open flame. While the technique has become internationally recognized, its significance extends well beyond what is served on the plate. “Churrasco is more than a culinary tradition,” Pena says. “It is the foundation for the entire dining experience. It transforms a meal into a celebration of fire, flavor and hospitality. More than simply serving food, Fogo de Chão brings guests into a ritual built on craftsmanship, generosity and connection.” That spirit of generosity is immediately apparent from the moment guests step through the doors. Rather than rushing guests through a meal, the restaurant encourages them to settle in, enjoy conversation and embrace an experience that unfolds course by course. Every detail enhances the atmosphere. The glow of the open churrasco grill, the aroma of fire-roasted meats, attentive service and sophisticated décor create a warm, welcoming environment that feels both elegant and comfortable. Whether guests are celebrating an anniversary, gathering with family, entertaining clients or simply enjoying a night out, Pena believes every visit should feel memorable. “Dining is about far more than exceptional food,” she says. “It’s about creating an experience guests want to relive for every milestone, family gathering, business dinner and celebration.” At the center of that experience are Fogo de Chão’s gaucho chefs, whose role goes well beyond preparing dinner. Dressed in traditional CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/SOM E R S E T HI L L S

attire and expertly carving meats tableside, they carry forward a cooking tradition that has been passed down through generations. Each premium cut is seasoned with intention, roasted over an open flame and presented with confidence and pride. The tableside service creates an interactive element that allows guests to engage directly with the chefs. While the fire-roasted selections often take center stage, the restaurant’s renowned Market Table plays an equally important role in the overall experience. Overflowing with vibrant vegetables, imported cheeses, fresh fruits and seasonal offerings, it reflects the same commitment to quality that defines every aspect of the restaurant. “The philosophy behind the Market Table remains unchanged,” Pena explains. “Celebrate fresh, high-quality ingredients while honoring the flavors and traditions of Brazil.” Of course, no visit would be complete without exploring the restaurant’s signature cuts. Among the most requested is the iconic Picanha, the Brazilian-style top sirloin prized for its rich flavor, tender texture and signature layer of fat that naturally bastes the meat during roasting. Other favorites include Fraldinha, a flavorful bottom sirloin, Filet Mignon, Bone-In Beef Ancho and the slow-roasted Costela beef ribs. For first-time visitors looking to branch out, Pena recommends trying some of the restaurant’s lesser-known specialties. Frango wrapped in bacon offers the perfect balance of smoky and savory flavors, while the Leg of Lamb surprises many steak lovers with its tender texture and delicate richness. Complementing every course is Bar Fogo, where the beverage program has become an attraction in its own right. Brazilianinspired cocktails, an extensive wine selection and carefully crafted nonalcoholic beverages are designed to enhance the bold flavors coming from the churrasco grill rather than compete with them. “The beverage program is more than a complement to the meal,” Pena says. “It is an essential part of the dining experience.” Guests can also take advantage of Bar Fogo’s offerings, including $10 happy hour cocktails, $6 wines, half-price South American wine bottles under $130 and bar bites starting at $6. The result is an elevated dining experience paired with the warmth of gathering around the table. A personalized approach extends to every guest who walks through the doors. Pena says her team focuses on creating a warm welcome, learning individual preferences and anticipating guests’ needs before they even ask. Looking ahead, guests can expect even more reasons to return. This fall, Fogo de Chão is introducing its Harvest of Flavor menu, featuring shareable seasonal sides including Potatoes Au Gratin, Chilies Toreados, Honey-Roasted Rainbow Carrots and grilled Branzino served with crispy yuca tossed in papaya vinaigrette. For Pena and her team, however, the inspiration remains unchanged. “What continues to inspire my team is the opportunity to create meaningful moments for our guests and to be part of their most memorable occasions,” she says. “Hospitality is not just about serving an exceptional meal. It is about creating connections, sharing Brazilian culture and making every guest feel welcomed and valued.” At Fogo de Chão Bridgewater, every meal begins with fire, but it is the people gathered around the table who make the experience unforgettable. Experience Brazilian tradition at fogo.com.

EAT R IGH T | FO O D + BEVE RAGE

General Manager, Edili Pena

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/SOM E R S E T HI L L S

ROOFTOP EXPERIENCE,

Reimagined

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

CHEF JONATHAN KERN TRANSFORMS ROOFTOP DINING WITH CREATIVE SMALL PLATES, SEASONAL FLAVORS AND UNFORGETTABLE EXPERIENCES.

ARTICLE BY BROOKE BOYER | PHOTOGRAPHY BY MICHAEL J. LAGO CREATIVE CO.

Rooftop dining has always been about more than the view. At The Bradford in Bridgewater, it's about conversation, discovery and sharing the table. When Chef Jonathan Kern joined the culinary team, he wasn't simply looking to refresh the menu. He wanted to redefine what guests expect from a rooftop restaurant by replacing traditional bar fare with elevated, tapas-style dining. Rather than centering meals around oversized entrées, Kern envisioned a menu built on seasonal small plates that encourage guests to sample multiple dishes, linger a little longer and enjoy the experience together. Originally from Flemington, New Jersey, Kern brings both technical expertise and an imaginative approach to the kitchen. His culinary philosophy blends creativity with intentionality, ensuring every dish delivers an experience that extends far beyond flavor. "That's like my favorite thing about being a chef is the creativity," Kern says. That creativity is evident throughout The Bradford's menu. Bright seasonal ingredients, vibrant colors and carefully balanced flavors create dishes designed to engage every sense. Presentation, aroma, texture and taste all work together to leave a lasting impression. One of the chef's favorite examples is the New York strip steak, which arrives topped with fresh herbs before being smoked tableside. The dramatic presentation captures the attention of the entire dining room. As fragrant smoke drifts through the restaurant, nearby guests often find themselves asking their server for the very same dish. For Kern, every menu decision begins with the guest's perspective. The Bradford's intimate rooftop tables inspired a shareable menu where several plates comfortably fit together, allowing friends and family to build a meal around conversation instead of committing to a single entrée. The concept also reflects evolving dining habits. As more guests gravitate toward lighter portions and flexible dining experiences, tapas-style service offers the opportunity to explore multiple flavors without feeling overwhelmed. Seasonal menus continue to evolve throughout the year, with lighter seafood dishes taking center stage CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/SOM E R S E T HI L L S

Chef Jonathan Kern

during warmer months before transitioning into richer meats and comforting fall flavors. Signature favorites, including the Nashville hot chicken sliders and potato pavé, remain constants while new seasonal creations keep guests returning. Bringing that vision to life requires collaboration throughout the restaurant. While the culinary and bar teams develop menus independently, they regularly exchange ideas that inspire memorable pairings and creative uses for seasonal ingredients. A leftover mixture from the restaurant’s lemon ricotta doughnuts even became a house-made limoncello, while desserts and handcrafted cocktails are often developed to complement one another. The result is a dining experience where every element feels thoughtfully connected. For Kern, that collaborative spirit is also part of what makes working at The Bradford rewarding. A restaurant is never defined by one person or one plate; it is the combined effort of the kitchen, bar and service teams that shapes the guest experience. By sharing ideas and remaining open to experimentation, the team can continue finding new ways to surprise diners while staying true to the restaurant’s welcoming atmosphere. Of course, exceptional food is only one part of The Bradford’s identity. “I think exceptional service is anticipating the needs of your guest,” Kern explains.

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

From the kitchen to the front-of-house staff, every team member works to understand why guests have come through the doors—whether celebrating a birthday, enjoying date night, meeting friends for cocktails or simply escaping the routine of everyday life. “People go out to eat to escape. It’s kind of like a home away from home, but you don’t have to worry about the problems of your everyday life. You’re coming out to kind of really enjoy an experience with somebody else,” Kern says. That same philosophy shapes his leadership in the kitchen. Beyond creating memorable meals, he believes a chef’s responsibility includes mentoring others and introducing diners to new culinary experiences. “Part of being a chef is teaching people what good food is. And how to cook that good food and how to experience that good food,” he says. Looking ahead, Chef Kern is excited to introduce fall and winter menus featuring richer seasonal ingredients, inventive cocktail pairings and specialty events like champagne and caviar tastings. Yet no matter how the menu evolves, his vision remains unchanged: creating thoughtful small plates that bring people together while showcasing the creativity, collaboration and hospitality that define The Bradford experience. Experience elevated rooftop dining at thebradfordrooftop.com.

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Bringing Little Italy Home

Discover how generations of family tradition shape every unforgettable meal at Ristorante MV in Bernardsville. ARTICLE BY BROOKE BOYER | PHOTOGRAPHY BY NEV PHOTOGRAPHY

LOCA LLY SOU R CE D | FOOD + BE VE RAGE

For many Italian restaurants, recipes are the heart of the business. At Ristorante MV in Bernardsville, the story begins generations before the first plate ever reaches the dining room. Long before chef-owner Michael Vitiello and his father, Pasquino Vitiello, welcomed guests into the historic stone building they now call home, his family was serving Italian food from a neighborhood pizzeria in Brooklyn during the 1950s. After graduating from culinary school, Vitiello’s father refined the menu, moving away from oversized portions and heavy sauces in favor of fresh ingredients, thoughtful preparation and classic Italian cooking that allowed every flavor to shine. Those values became the foundation of everything that followed. Growing up in the family business, Vitiello spent 14 years working alongside his father and his uncle, learning every position in the restaurant. He wasn't handed responsibility overnight. Instead, he started at the bottom, learning the importance of consistency, humility and hard work before eventually helping lead the kitchen. When the pandemic temporarily closed the family's Brooklyn restaurant, Vitiello suggested it was time to begin a new chapter in New Jersey. "We wanted to bring the New York experience closer to home," Vitiello says. That vision quickly found its audience. While many upscale restaurants lean heavily on formality, Ristorante MV strikes a different balance. The service is polished, the cuisine is elevated and the atmosphere is sophisticated, yet guests are just as welcome in jeans as they are in a sport coat. CONTINUED >

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Owner, Michael Vitiello

The goal, Vitiello says, was to create a space where diners feel like they're part of something special without feeling uncomfortable. He often describes it as bringing a little bit of Manhattan's West Village to New Jersey. Although rooted in classic Italian cooking, the dishes intentionally avoid the heavy, overly rich style often associated with Italian American cuisine. Instead, the kitchen focuses on premium seafood, prime meats, house-made pastas, seasonal produce and carefully sourced ingredients. "Simplicity is the highest form of sophistication," Vitiello says. "We want people to leave feeling satisfied, not like they need to go home and take a nap." Freshness drives every decision in the kitchen. Fish arrives daily, seasonal ingredients shape the specials and many products are imported directly from Italy. If something sells out, the team simply waits for a new shipment the following day rather than compromising quality by serving yesterday's product. Vitiello says guests recognize that commitment. "They'd rather pay for quality," he says. "That's what they're looking for." The setting itself plays an equally important role in the experience.

LOCA LLY SOU R CE D | FOOD + BE VE RAGE

Housed in a historic 1850 horse stable, the restaurant pairs old-world charm with warm hospitality, highlighted by a vintage Fiat outside. Even the drive to the restaurant has become part of the story. After spending more than three years working with the New Jersey Department of Transportation, Vitiello successfully secured highway signs directing travelers to Ristorante MV, something rarely seen for an independently owned restaurant. Inside, authenticity continues beyond the decor. Unlike many restaurateurs who manage operations from an office, Vitiello and his father remain in the kitchen nearly every day, cooking alongside their team and overseeing every plate that leaves the pass. "Nobody cares more than the owner," Vitiello says. For Vitiello, the greatest reward isn't professional success. It's the opportunity to spend every day working beside his father. "We've gotten to spend time together that we never would have otherwise," he says. "That's been the biggest blessing." Vitiello's daughter, Meadow, spends time at the restaurant helping prepare menus, watching the kitchen and learning how the business operates. He hopes those experiences show her from a young age that entrepreneurship is not defined by gender. Whether she chooses hospitality or another path entirely, he wants her to know she is capable of leadership. That family-first mindset extends to every guest as well. Whether hosting a rehearsal dinner, bridal shower or

intimate wedding, or simply enjoying dinner, guests are treated to an experience that feels personal and intentional. That commitment is best reflected in the restaurant's signature dishes. Vitiello recommends beginning with the clams oreganata or fresh mozzarella before moving to the restaurant's celebrated Rigatoni Bolognese, served in its signature presentation. His personal favorite remains the Veal Parmigiana, although during the week, when he has dinner with his fiancée, Katelyn, he usually chooses a specialty salad and fresh seafood dish. The beverage program reflects the same philosophy. Italian glassware, freshly prepared cocktails and a wine list representing every region of Italy elevate the meal. Signature martinis, handcrafted cocktails featuring fresh Sicilian blood oranges and one of New Jersey's strongest selections of Italian wines have helped establish Ristorante MV as a destination for wine lovers. Looking ahead, with the support of his fiancée and family, Vitiello is continuing to pursue his dream of building the MV brand and expanding his restaurant portfolio. He is preparing to unveil The Penthouse Experience, a private dining concept where guests will enter through the kitchen before discovering a hidden dining room. Complete with an intimate bar, cigar lounge and curated tasting menus, the space reflects his vision of creating unforgettable experiences that can't be found anywhere else. "We're here to stay," he says. "We're about consistency, quality, hard work, honesty and integrity. We let our food and our brand do the talking." Experience authentic Italian dining at RistoranteMV.com.

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The Sweet Potato, TWO WAYS ARTICLE BY CHEF DAVID BURKE

This is your foundation. It’s silky, rich and deeply flavored because it starts with roasted sweet potatoes, not boiled ones.

INGREDIENTS:

Sweet Pot ato P uree

• • • •

With the arrival of fall, sweet potatoes are about to have their annual moment. So this felt like the perfect time to show just how versatile they can be. Sweet potatoes have a bit of an identity problem. They’re not potatoes. They’re not yams. Yet somehow, they’ve spent centuries being mistaken for both. Domesticated in South America as many as 3,000 years ago, sweet potatoes were carried across the Pacific by Polynesians and across the Atlantic by Europeans, eventually becoming part of culinary traditions around the world. That journey, from Andean fields to Polynesian canoes to African markets and American holiday tables, has made the sweet potato one of the world’s most culturally interconnected foods. There’s a reason it stuck around. Sweet potatoes are nutrient-dense, with high levels of fiber, vitamins A and C, and antioxidants, while being essentially fat-free. They’re economical, easy to transport and simple to store. They’re also incredibly versatile. Roast them. Boil them. Ferment them. Fry them. Bake them. They work just as well in a savory dish as they do in dessert.

D i s c ove r t h e s u r p r i s i n g h i s t o r y, ve r s a t i l i t y a n d d e l i c i o u s p o s s i b i l i t i e s o f s we e t p o t at o e s , f r o m s avo r y s i d e s t o d e c a d e n t d e s s e r t s a n d e ve r y t h i n g b e t we e n .

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

2 large sweet potatoes 2 to 3 tablespoons butter 1/3 cup milk, cream or coconut milk Pinch of salt

DIRECTIONS: Roast whole sweet potatoes at 400 F until completely soft and caramelized inside. Scoop out the flesh and place it in a blender or food processor. Add the butter and a splash of milk or cream. Puree until silky, adding more liquid as needed. Season with salt.

SWEET VERSION Add brown sugar or maple syrup, cinnamon, nutmeg, vanilla and a splash of bourbon, optional but very Southern. The result is warm, spiced and custardy. Use it as a dessert base or filling for pastries, or serve it alongside your Thanksgiving favorites.

SAVORY VERSION Add extra butter or olive oil, another pinch of salt, a pinch of white pepper, a splash of chicken or vegetable stock, and optional flavor boosters such as miso, smoked paprika, garlic or thyme. This version is silky, earthy and lightly sweet, but balanced with fat and salt. It makes an ideal base for meat, fish and vegetarian entrées. You can also swirl it into soups or serve it instead of traditional mashed potatoes. Want to take it one step further? Turn it into a gratin.

While naturally sweet, they also have deep, earthy notes. Butter, cream or olive oil pull them toward savory. Sugar and spice take them toward dessert. Their texture is forgiving and their flavor is flexible, which is why Southern cooks use them in pies, casseroles, biscuits and savory sides. That versatility is exactly why I love working with sweet potato puree. It can be lush and sweet like pie filling, or savory and elegant, like something I would top with seared scallops or braised short ribs. The magic is in the technique and seasoning. Start with one good puree, then decide which direction you want to take it.

Sweet Pot ato Grat in INGREDIENTS:

DIRECTIONS:

• • • • • • • • • •

Butter a baking dish and add the nutmeg to the puree. Thinly slice the remaining sweet potatoes into 1/8-inch rounds. Spread a thin layer of puree in the baking dish. Add a layer of sweet potato slices, then spoon more puree over them. Repeat until the dish is full. Sprinkle Gruyere or Parmesan over the top. Bake at 375 F for 40 to 45 minutes, until bubbling and golden. Let rest for 10 minutes before serving. One final warning: Whether you go sweet or savory, don’t substitute yams. Their earthy, starchy flavor bears little resemblance to sweet potatoes. Grocery stores too often label sweet potatoes as yams and vice versa, so don’t be fooled. Sweet potatoes have thin, smooth copper, red or purple skin with sweet, moist flesh. True yams have thicker, bark-like or scaly skin that is usually dark brown or gray, along with dry, starchy flesh.

2 cups sweet potato puree 2 large sweet potatoes, thinly sliced 1 cup heavy cream or half-and-half 1/2 cup Gruyere or Parmesan, grated 2 tablespoons unsalted butter, melted 2 garlic cloves, minced 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon nutmeg, optional 2 tablespoons fresh thyme or chives, chopped

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FOOD & DRINKS EDITION—OCTOBER 2026

Bagel Garden

Osteria Morini

Readers’ Choice From neighborhood breakfast stops to special-occasion dining and locally made sweets, Somerset Hills has plenty of places worth savoring. This month’s Readers’ Choice: Food & Drinks Edition spotlights the establishments that give residents reasons to linger, indulge and come back for another bite. Each honoree reflects the distinct tastes of the community, from familiar favorites to elevated dining destinations. We’re proud to announce the October 2026 Readers’ Choice winners for Somerset Hills.

BEST BAGEL SHOP Bagel Garden A satisfying start to the day is what keeps Bagel Garden in the local rotation, with readers appreciating its fresh bagels and variety of breakfast choices. @bagelgarden | (908) 526-6444

WO RT H SAVO R I N G C LO S E TO H O M E

Somerset Hills Readers’ Choice winners bring variety to the dining scene, from morning coffee and bagels to pizza and pastries, these neighborhood favorites give residents plenty of delicious ways to gather, celebrate and enjoy time together. Follow us for upcoming categories and voting at @Bridgewater_Somerset_Hills.

BEST PIZZERIA Lenny’s Pizzeria & Trattoria Lenny’s combines classic Italian-American favorites with a neighborhood feel, earning support for flavorful pies and a welcoming dining experience. lennyspizzanj.com | (908) 766-0465

BEST FINE DINING Osteria Morini Osteria Morini brings Northern Italian-inspired cuisine and an inviting atmosphere to Bernardsville, making it a favorite for lingering dinners and special occasions. osteriamorini.com | (908) 221-0040

BEST BAKERY Sweet Passion Cakery Sweet Passion Cakery adds a creative touch to celebrations with beautifully finished cakes and desserts made for sharing. sweetpassioncakery.com | (908) 605-6022

BEST COFFEE SHOP Barrister Coffee House A comfortable setting, carefully prepared coffee and a relaxed neighborhood atmosphere make Barrister Coffee House a welcome stop throughout the day. barristercoffeehouse.com | (908) 340-3136

ARTICLE BY SOMERSET HILLS CITY LIFESTYLE PHOTOGRAPHY BY BAGEL GARDEN, OSTERIA MORINI

LOCA L’S CH OICE | LO CAL SE RVICE S

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We’ve Moved! Visit us at our new Basking Ridge location in the Heartworks building at 19 Morristown Rd. 908-766-2006 | www.trueleafkitchens.com OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/SOM E R S E T HI L L S

ARTICLE BY TIFFANY SLOWINSKI PHOTOGRAPHY BY GRAVITUDE BRAND LAB, MAGNOLIA HOME REMODELING

Magnolia Home Remodeling designs kitchens around the way families cook, entertain and spend time together.

Built to Gather Every good party eventually finds its way to the kitchen island. Someone opens a bottle of wine. Someone else offers to help but mostly stands nearby and talks. Plates fill the counter as guests drift in from the dining room. It usually starts with the food. Something is simmering on the stove, ingredients are being prepared and someone is sneaking a taste before dinner is served. Yet cooking is only part of what draws people into the room. Today’s kitchen does more than support meal preparation. It is where families eat breakfast, children finish homework and guests linger long after dinner.

H OM E U P DAT E | HO ME SE RVICE S

Lighting can be as important as layout. Fiore encourages homeowners to consider natural and overhead light and whether changing windows or doors could make the room brighter and more functional. “If you can replace windows and doors and bring more light into the room, I think that’s a great thing to consider,” Fiore says. Those choices will look different in every home, but each should support how the room will be used for years to come. Fiore and Fontana believe a major investment should not be driven by whatever happens to be trending that year. “If you do the right kitchen, it’s one time,” Fontana says. “You get it done, and that’s it.” A well-planned kitchen can serve a family for 30 to 40 years. That means choosing materials that handle daily life and still feel right after trends pass. CONTINUED >

Owners, Vic Fiore and Chris Fontana

After designing and building thousands of kitchens, Vic Fiore and Chris Fontana of Magnolia Home Remodeling have seen how the room’s role has changed. “Years ago, it was more utilitarian,” Fontana says. “Now it’s the nucleus of the house. Entertaining, business, homework. Lifestyle revolves around the kitchen.” One feature continues to anchor that lifestyle: a large island. Fiore says, “Most of the gatherings we have, holidays and events, we all end up around the island.” When designed well, it provides room to prepare food, serve a crowd and spend time together without everyone getting in the cook’s way. That same attention to how people live shapes every decision that follows. Magnolia’s team asks how often homeowners cook, how many people live in the house, how they entertain and which appliances they need. Children and pets matter, too. A family with dogs may need durable flooring. Someone drawn to marble should know it can stain and show wear. A serious cook may need a larger range or more prep space, while someone else may prioritize seating and storage. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/SOM E R S E T HI L L S

“THE FINISHED KITCHEN SHOULD REFLECT HOW A FAMILY ACTUALLY LIVES, FROM HOW MUCH THEY COOK TO HOW THEY ENTERTAIN, GATHER AND USE THE SPACE EVERY DAY.”

H OM E U P DAT E | HO ME SE RVICE S

That is why Magnolia encourages homeowners to slow down during the planning process. Clients often arrive with inspiration photos, social media posts and AI-generated images. Fiore and Fontana help translate those ideas into something beautiful, functional and realistic. They guide clients through cabinetry, appliances, flooring, lighting and surfaces while offering honest feedback when a popular look may not age well. Some companies will say yes to every request. Magnolia would rather explain the trade-offs and help clients avoid regret. That long-term thinking also applies to the parts of the kitchen no one sees. Magnolia prefers to strip the room down so its team can inspect and address plumbing, electrical systems, insulation, framing and subflooring before rebuilding. The work may not be glamorous, but it helps prevent homeowners from reopening walls later to repair an aging pipe, add electrical capacity or correct an underlying problem. “Everyone just wants to have the kitchen done and look great,” Fiore says. “All the rough stages are an important part of the project.” Budget is also part of every conversation. Magnolia works with clients to protect the priorities that matter most while identifying places to adjust. Sometimes that means choosing a comparable countertop, scaling back a decorative detail or postponing part of the wish list. At other times, the best advice is to wait until the project can be completed properly. Financing options are also available for qualified homeowners.

Once construction begins, that thoughtful planning becomes hands-on support. Each project is assigned a dedicated project manager who serves as the homeowner’s primary contact. Fiore and Fontana divide the active projects between them and personally visit their assigned job sites. Someone from Magnolia’s office calls every active client each Wednesday to ask how things are going, answer questions and catch concerns early. “We absolutely do not wing it,” Fontana says. That line may best capture the Magnolia difference. The finished kitchen may look effortless, but the process behind it is detailed, personal and highly organized. A beautiful kitchen gets attention. A thoughtfully planned kitchen becomes part of the way a family lives, cooks and gathers for decades. Based in Union, Magnolia Home Remodeling Group specializes in kitchens, baths, basements, roofing, siding and additions. Call 855-624-6655 or visit magnoliahomeremodeling.com for a free estimate and financing options. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/SOM E R S E T HI L L S

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/SOM E R S E T HI L L S

ARTICLE BY BROOKE BOYER | PHOTOGRAPHY PROVIDED

CITY LIFESTYLE Re st au ra nt

MONTH GREAT FOOD BRINGS PEOPLE TOGETHER. LET THIS LIST BE YOUR ROADMAP TO DISCOVERING EXCEPTIONAL FLAVORS, GATHERING WITH FRIENDS, AND FALLING

Get ready to taste the best of New Jersey! During our annual City Lifestyle Restaurant Month, top local spots are serving exclusive perks curated for our readers throughout October. From hidden gems to upscale favorites, every meal is a chance to celebrate local flavor.

IN LOVE WITH LOCAL SPOTS CONTINUED >

CELEBRATE LOCAL DINING WITH SPECIAL PERKS AND EXCLUSIVE GIVEAWAY PRIZES 44

LOCA L LIM E LIGH T | FO OD + BE VE RAGE

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/SOM E R S E T HI L L S

ASBURY

Ironbound Cider | 360 County Road 579, Asbury, NJ 08802 ironboundhardcider.com Offer: Mention City Lifestyle to receive 10% off your meal in the Tasting Room with the Friends + Family discount.

BASKING RIDGE

The Washington House | 55 S. Finley Ave., Basking Ridge, NJ 07920 washingtonhouserestaurant.com Offer: Mention City Lifestyle to receive half-price bottles of wine every Tuesday.

BERNARDSVILLE

Osteria Morini | 107 Morristown Road, Bernardsville, NJ 07924 osteriamorini.com/bernardsville-nj Offer: Mention City Lifestyle to receive a complimentary order of bomboloni for dessert. Red Horse by David Burke | 27 Mine Brook Road, Bernardsville, NJ 07924 redhorsebydb.com/restaurant-bernards Offer: Mention City Lifestyle to receive a City Lifestyle Chocolate Dome with the purchase of an entrée. Ristorante MV | 1 Mill St., Bernardsville, NJ 07924 | ristorantemv.com Offer: Mention City Lifestyle on Tuesday Sicilian Slice Night. With the purchase of an alcoholic beverage, receive your first plain Sicilian slice on the house. The Station Tavern by David Burke 45 Mine Brook Road, Bernardsville, NJ 07924 stationtavernbydb.com Offer: Mention City Lifestyle to receive a City Lifestyle Chocolate Dome with the purchase of an entrée.

LOCA L LIM E LIGH T | FO OD + BE VE RAGE

BRIDGEWATER

Fogo de Chão | 400 Commons Way, Suite 279, Bridgewater, NJ 08807 fogodechao.com/location/bridgewater Offer: Mention City Lifestyle to receive a complimentary dessert. The Bradford | 600 Somerset Corporate Blvd., seventh floor, Bridgewater, NJ 08807 thebradfordrooftop.com Offer: Mention City Lifestyle during happy hour from 5 to 7 p.m. Tuesday through Friday to receive discounted drinks and bites.

CLINTON

The Clinton House | 2 W. Main St., Clinton, NJ 08809 | theclintonhouse.com Offer: Mention City Lifestyle to receive a complimentary dessert with the purchase of two entrées.

GLEN GARDNER

The Inn at Glen Gardner | 161 Main St., Glen Gardner, NJ 08826 | theinnrestaurant.com Offer: Mention City Lifestyle to receive a complimentary dessert.

LEBANON

Metropolitan Seafood | 1320 Route 22 West, Lebanon, NJ 08833 | metroseafood.com Offer: Mention City Lifestyle to receive 5% off any purchase.

SOMERVILLE

Cafe Picasso | 81 Main St., No. 1, Somerville, NJ 08876 | cafe-picasso.com Offer: Mention City Lifestyle to receive a complimentary appetizer. Ready to dine? Visit any featured establishment this month and mention the “City Lifestyle Special” to claim your treat. Don’t forget to follow @gardenstatecircle and @tiffanyknowsnj to enter our giveaways!

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realty report A S A M P L E O F R E C E N T LY S O L D P R O P E R T I E S I N T H E S O M E R S E T H I L L S A R E A . NEIGHBORHOOD

LIST PRICE

SOLD PRICE

%SOLD/LIST

DOM

BDRMS

B AT H S

98 Spring Hollow Road

$3,000,000

$3,100,000

103%

5.1

103 Emerald Valley Ln

$2,774,900

$2,734,900

99%

123

5.2

22 High Hill Ct

$2,749,000

$2,825,000

103%

6.1

210 Mendham Rd

$2,300,000

$2,250,000

98%

4.2

22 Monroe Pl

$1,999,999

$2,125,000

106%

85 Crest Dr

$1,895,000

$1,800,000

95%

3.1

120 Woods End Dr

$1,795,000

$1,920,000

107%

2.1

55 Janelle Ct

$1,499,000

$1,350,000

90%

4.1

14 N Stone Hedge Dr

$1,425,000

$1,635,000

115%

3.1

11 Cedar St

$1,399,999

$1,700,000

121%

3.1

15 Wedgewood Dr

$1,399,000

$1,400,000

100%

2.1

16 Lenape Ct

$1,399,000

$1,485,000

106%

3.1

1900 Black River Road

$1,367,000

$1,327,000

97%

59 Ramapo Dr

$1,359,000

$1,425,000

105%

2.1

25 Sullivan Dr

$1,349,000

$1,327,500

98%

2.2

20 Heather Ln

$1,250,000

$1,215,000

97%

2.1

9 Liberty Rd

$1,069,000

$1,150,000

108%

2.1

75 Seney Dr

$999,000

$1,085,000

109%

20 Polo Club Road

$995,000

$1,089,000

109%

2.1

48 Walnut Cir

$925,000

$1,200,000

130%

2.2

Source: GSMLS system.

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John Adams Loan Officer NMLS# 1765038

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R EA LT Y R E P ORT | REAL E STAT E

Embrace Home Loans, Inc. NMLS #2184; 25 Enterprise Center, Middletown, RI 02842, Phone 800.333.3004, www.nmlsconsumeraccess.org. NJ - Licensed by the N.J. Department of Banking and Insurance.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/SOM E R S E T HI L L S

SAVORY SOURDOUGH SLICES ELEVATE YOUR FALL SOURDOUGH WITH THESE SIMPLE, SATISFYING TOPPINGS

ARTICLE BY KIT GARROTT PHOTOGRAPHY BY BONNER MORGAN Sourdough has seemingly taken over the world of bread. Those blessed with a family sourdough starter had a jump on the naturally fermented trend. For those still deciding whether to dive into the world of proofing and kneading, great sourdough loaves can be found at Lulu’s Bakery. La Baguette offers seasoned French bread toasts, a bagged and ready-to-eat option no toasting required. Here are two ways to serve your toasted sourdough slices this fall, but the options are endless!

PESTO PERFECTION INGREDIENTS • • • • •

Basil pesto Toasted pine nuts Shaved parmesan cheese Sliced cucumber EVOO

DIRECTIONS

After toasting your bread, spread pesto and sprinkle toasted pine nuts and cheese on your slice. Top with cucumber slices, salt and pepper to taste and drizzle with EVOO.

TOASTED MEDITERRANEAN INGREDIENTS

• Either homemade or store-bought roasted red pepper hummus - spicy hummus is a great option, too! • Feta cheese • Olives

DIRECTIONS

Spread your hummus, sprinkle with feta cheese and top with olives of your choice. Add salt, pepper and a squeeze of lemon to taste!

H EA LT H Y LIF E ST Y LE | FOOD + BE VE RAGE

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/SOM E R S E T HI L L S

OCTOBER 2026

events A S E L E C T I O N O F U P C O M I N G LO C A L E V E N T S

F R I DAYS A N D SAT U RDAYS

Harvest Moon Nights Alstede Farms, 1 Alstede Farms Lane, Chester, NJ 07930 | 6:00 PM Alstede Farms’ Harvest Moon Nights offers an evening fall experience with a nighttime corn maze, moonlit hayrides, live music, seasonal food, Ironbound Hard Cider and bonfires. Reserve your spot at alstedefarms.com. O C TOBE R 3 RD

Bernardsville Farmers’ Market Bernardsville Station, 50 Mine Brook Road, Bernardsville, NJ 07924 | 9:00 AM The Bernardsville Farmers’ Market brings together local farmers and vendors offering seasonal produce, baked goods, honey, flowers, prepared foods and other specialty products. Visitors can also enjoy live music while browsing the market and supporting local businesses. Admission is free. Learn more at bernardsvillefarmersmarket.com. O C TOBE R 9 T H

Morristown Festival of Books Keynote Event Mayo Performing Arts Center, 100 South St., Morristown, NJ 07960 | 7:30 PM Festival weekend kicks off with renowned journalist Malcolm Gladwell as the keynote speaker. The author of eight #1 New York Times bestsellers, including The Tipping Point and Outliers, will discuss his highly anticipated new book. Signed copy included with ticket purchase. Learn more at morristownbooks.org. O C TOBE R 1 0 T H

Fall Fest Community Day River Road Park, 3055 River Road, Bedminster, NJ 07921 | 12:00 PM Bedminster’s premier community celebration returns with live music, entertainment, food, exhibitor displays, contests and activities for children and adults, along with a large social tent where attendees can gather and enjoy the afternoon; admission is $5 per person. Rain date: Oct. 11. Register at bedminster.us/community/fall_fest. O C TOBE R 1 7 T H

Far Hills Race Meeting Moorland Farm, 50 Route 202, Far Hills, NJ 07931 | 8:00 AM The 105th Far Hills Race Meeting brings world-class steeplechase racing, tailgating, family activities and fall traditions to Moorland Farm. Gates open at 8 a.m., with the first race scheduled for 1 p.m. The event runs rain or shine and supports health care initiatives throughout the region. Reserve your spot at farhillsrace.org O C TOBE R 2 5T H

Live Concert! The Music of Bob Dylan with John Arthur Bernards Township Library, 32 South Maple Avenue, Basking Ridge, NJ 07920 | 2:00 PM Singer-songwriter John Arthur brings a live tribute to Bob Dylan, performing acoustic renditions of the legendary musician’s classics and lesser-known songs while sharing stories behind the music. Arthur has also opened for Dylan. Registration is requested, and the program is free. Learn more at bernardslibrary.org

EVE N TS

Marie Young Sales Associate 908.938.2525 Cell

! k l a t l a Re

Somerset Hills Market Subtly Robust

Somerset Hills, Jan 1 –August 30, 2026 - Single Family Home Stats By Town

Somerset Hills Market Steady As Summer Fades

The Somerset Hills market remains stable and brisk heading into fall. Sold prices this year have spanned an especially wide range—from $530,000 up to $4.3 million. Pricing overall has held steady, driven by a continued shortage of available homes for sale. Homes across all three towns, at all price ranges, continue to sell at 100–104% of list price when priced correctly. Many homeowners have held off selling their homes to keep the low mortgage rate they locked in years ago. However, Realtor.com reports that fewer homeowners now have mortgages at rates below 3%, year over year, meaning more are deciding it's time to move despite today's higher rates. If that trend continues, it could result in more homes coming to market in the months ahead. There are also talks of interest rates rising again to keep inflation down, a double edged sword. Even if your move isn't until next year, we're happy to put together a personalized market overview so everything is ready when you are. Let's schedule a no-obligation consultation so that when the time is right, so are you. Thinking of Moving? Think Young! ©2026 Coldwell Banker Realty. All rights reserved. Coldwell Banker Realty fully supports the principles of the Fair Housing Act and Equal Opportunity Act. Operated by a subsidiary of Compass Holdings. The logos are registered service marks owned by Coldwell Banker Realty. Not intended as a solicitation if your property is already listed by another broker. Information may be reliable, but not guaranteed. GSMLS is the source of numbers. Real estate agents affiliated with Coldwell Banker are independent contractors, sales associates, not employees.

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