The Ryland Inn Scheduled to Open Early September

Executive Chef Anthony Bucco Credits: Millicent K. Brody
The "New" Ryland Inn, under construction Credits: Millicent K. Brody

Such Excitement! It won’t be long before you’ll have the opportunity to drive out to White House, New Jersey and dine at the renowned Ryland Inn.  Once an acclaimed destination for fine French cuisine, the Ryland Inn will reopen in late August under the proprietorship of Frank and Jeanne Cretella of Landmark Hospitality in Jersey City.

Heading the dining room will be Executive Chef Anthony Bucco who honed his skills at Stage Left in New Brunswick. With a focus on New American Cuisine, guests can expect exquisite Farm to Table, “Food from the Heart!”

Built in 1796 as a country home and stagecoach stop, the Cretella plans include a hotel and conference center. By early 2013, and after the completion of renovations and additions, the newly renovated Ryland Inn will boast event facilities and intimate dining space.

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Barns will be refashioned into ceremony areas and conferences rooms, while stone cottage accommodations will receive private patios.  Landmark Hospitality also plans to create luxury space for bridal parties with spa and dress rooms and build a bar, plus billiards and a game room for a groomsmen suite.

The glorious reopening of the Ryland Inn can only mean, fabulous fine dining, glorious celebrations, magnificent Holiday parties and the blessings of being surrounded by friends and family who truly share the love of returning to one of New Jersey’s landmark locations.
*Happy First Anniversary Pizza Vita Neapolitan Pizzeria & Cucina, in Summit

Ernesto, Rocco and Adele, invite everyone to come and celebrate the first anniversary of Pizza Vita. Head to the restaurant on Tuesday July 24th and enjoy their delicious freshly prepared pizza, pastas and sauces, entrees, salads and Adele’s delicious gelato and cake. You’ll also find their delightful pizza truck at the Summit Farmer’s Market on Sunday, and the Westfield Farmer’s Market on Saturday. Stop by and say, “Hi!”  Pizza Vita, Neapolitan Pizzeria & Cucina, 7 Union Place, Summit; Call: 908.277.1400

*Summer Scotch Night at Stone House at Stirling Ridge
Tuesday, July 24th - BALVENIE
Tuesday July 31st - LACALLAN & HIGHLAND PARK
CIGAR ROLLER - 6 p.m. to 8 .p.m.
For Reservations and more information call: 908.754.1222. Stone House at Stirling Ridge, 50 Stirling Road, Warren

*Peach Week at Gladstone Tavern begins July 24th and lasts through Sunday, July 29th.

Make plans to visit Executive Chef and Owner Tom Carlin at Gladstone Tavern. You will really enjoy his fabulous summer peach menu. Gladstone Tavern, 273 Main Street,Gladstone: Call for reservations and information. 908.234.9055.

*PEACH TASTING MENU IS BACK at The Frog and The Peach  
Jim Mullen of The Frog and The Peach in New Brunswick, has announced the return of the annual Festival of Peaches. Do take time to enjoy his 5 course Peach Tasting Menu:
Peach Carpaccio: Crispy Duck Confit, Arugula, Spiced Almonds, Prosecco Vinaigrette, Prosecco, Zardetto, Veneto, Italy, N.V.
Spanish Octopus: Pickled Peach, Lemon, Mint, Chive, Jalapeño Emulsion,Itsas Mendi, Hondurrabi Zuri, Bizkaiko Txakolina, País Vasco, Spain, 2010
Dijon BBQ Glazed Pork Loin Chop: Peach Marmalade, Black Bean Sprouts, Pecans, 50 year Sherry Vinegar Jus,Boedecker 'Stewart' Pinot Noir, Willamette, Oregon, 2009
Grilled Peach and Haloumi: Black Currant Agrodolce, Herbs
Emilio Lustau, Palo Cortado Sherry 'Alamcenista Vides', Spain
Peach Trio Sundae, Soda Pop, Upside-Down Cake. Château Rôumieu-Lacoste Sauternes, France, 2009
Also at The Frog: Enjoy New Brunswick Restaurant Week through July 28th: 3 courses:$19 Lunch; $42 Dinner. 
Don’t forget: Tapas Fridays in the Garden Room. The Frog and The Peach, 29 Dennis Street, New Brunswick: 732.846.3216.
*Summer at Chez Catherine in Westfield
Head to Chez Catherine this summer. The new Menu is filled with many new exciting dishes. While dining, mention you "like" Chez Catherine on Facebook. If you do, you’ll receive an extra course on the house. Look for their ‘Wine of the Week’ posted every Wednesday morning. Visit their website for menus: Visit the restaurant to purchase Gift Certificates. Chez Catherine, 431 North Avenue, Westfield. Call: 908.654.4011.
*News from Moonshine Supper Club in Millburn
Open 7 months, Culinary Director Douglas Gough and Executive Chef Francis X. (Frank) Falivene refreshed MoonShine's menu for summer with new preparations of signature favorites. Dinner: Gazpacho w/Cucumbers + Marinated Grilled Shrimp; Oven Roasted Whole Branzino w/Sautéed Spinach+Roasted Fingerling Potatoes; Grilled Mahi w/Tabouli, preserved lemons + charred scallion vinaigrette; plus a classic Hanger Steak.
MoonShine's popular three-course $29 prix-fixe dinner is now available Sunday-Tuesday, and from 5 to 6 p.m. Wednesday to Saturday.
Check out lunch: At 3 for $12 (including soft drink), it's a great way to stay on budget.
Happy Hour: 4 to 7 p.m. Monday to Friday. Enjoy "reverse happy hour" Monday to Thursday from  9 p.m. to closing; Friday and Saturday,10  p.m. to closing.  
Moonshine Supper Club, 55 Main Street, Millburn: Call: 973.218.6042.
A Message from Millicent
The summer has been exceptionally exciting. Lots going on. I did want to mention that our beloved Ferraro’s Ristorante on Elm Street in Westfield, is looking forward to opening some time in September.
I also want to encourage everyone to visit their local Farmer’s Markets for the freshest produce.
Don’t forget to report any restaurant openings, Chef’s changing jobs, or any news about dining out that will bring is a smile.
I appreciate all of you reaching out to me.
Monday With Millicent and On Millicent’s Menu is all about what you really want to know.
You may reach me by email: or phone: 908.232.3889

Millicent K. Brody is an award-winning writer and photographer and a resident of Westfield, New Jersey.  Contact her at

The opinions expressed herein are the writer's alone, and do not reflect the opinions of or anyone who works for is not responsible for the accuracy of any of the information supplied by the writer.

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