Even as it adapts to recent restrictions, Restaurant Serenade keeps its seasonal cuisine flourishing. Tastes of the Season T he town of Chatham, New Jersey boasts an attractive downtown area with tree-lined streets and, nestled among a group of historic shops, Restaurant Serenade. It was about 30 miles away, in the kitchen of The Ryland Inn, that Serenade’s Chef James Laird—whom the New York Times called “one of the best classically trained chefs in New Jersey”—met future wife Nancy. “My husband and I wanted to create our own restaurant,” Nancy says, explaining that James felt it was “time to run his own show and be able to cook his own food.” “We wanted to create a restaurant with service that was correct-but-comfortable and served food made with the finest ingredients possible,” Nancy continues, noting that her husband was influenced by chefs with whom he’d worked in France (Alan Pic, Georges Blanc) and the United States (David Burke, Charlie Palmer). Meanwhile, Nancy’s aim was to create an atmosphere reminiscent of NYC restaurants such as Aureole or Gotham Bar and Grill. The result is Restaurant Serenade, where guests enter into an area with a large ma- hogany bar and a fireplace that crackles in cooler months. This room would usually be lively with patrons perched at high-tops and on blue leather bar stools, though this set-up was streamlined during COVID restrictions. The restaurant’s four distinct dining areas are decorated with handcrafted walnut tables and vibrant mid-century chairs. Light enters through large Palladian windows and twinkles T E X T PAUL HAGEN
LEFT: Decadent, house-made short rib tortellini with black truffles. RIGHT: Serenade’s inviting exterior.
OUR WARM CHOCOLATE TART WITH HOUSE MADE VANILLA ICE CREAM HAS BEEN ON OUR MENU SINCE THE BEGINNING. IT IS AN EXTRAORDINARY EXPRESSION OF A MOLTEN CHOCOLATE CAKE.” “
from Sputnik chandeliers. “We wanted the at- mosphere to be warm but with a modern and contemporary vibe,” explains Nancy. The cuisine has classical roots with a mod- ern sensibility. “During James’ time in France, he was struck by the natural relationship between the farm and the restaurant,” Nancy points out. James has prided himself on his relationships with the people who grow his ingredients ever since, a philosophy reflected on the plate. “Our food always mirrors the season,” Nancy says. “We source the freshest fish, best meat, and fresh vegetables.” These end up in dishes including sea bass with risot- to; long-roasted duck with honey glaze; and tender octopus with black olives and new po- tatoes. Beverages change seasonally, as well: cocktails showcase strawberries in springtime, go mojito for summer, and incorporate cider as autumn descends. Sweeter still is dessert. “Our warm chocolate tart with house made vanilla ice cream,” Nancy adds, “is an extraor- dinary expression of a molten chocolate cake.” Restaurant Serenade even thrived through COVID-19. “After the initial shock, we just got to work,” Nancy offers. “We didn’t close at all; we worked hard to meet the new challenges.” That included maximizing pick-up and take- out, welcoming customers to outdoor space under a tent, and offering indoor seating when restrictions eased. “We follow the rules and have much hope for the future,” she says. ■
ABOVE: Chairs in saturated colors are illuminated by Sputnik chandeliers in one of Serenade’s four dining spaces. BELOW: Salmon arrives with a mouth-watering medley of seasonal vegetables; Serenade prides itself on sourcing the freshest.
Restaurant Serenade, 6 Roosevelt Avenue, Chatham, NJ; 973-701-0303; restarantserenade.com
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