Brick Farm Tavern

"At Brick Farm Tavern, we use only animals from our own farm. We also use our own produce first, then outsource from about thirty other local farms that fall within fifty miles of the restaurant so there is no commercial produce coming into the the restaurant. You are getting true terroir."

“Dry land caviar“: rye berries with duck confit, fiddleheads, and preserved blackberries; Devon beef tartare with Atlantic seaweed, sea bean, soy shiitake, carrot, and puffed rice.

Brick Farm Tavern goes well beyond the de rigueur of farm-to-table dining, doing what many thought couldn’t be done in New Jersey. The restaurant runs its own farming operation and all meat served is homegrown. That means the menu changes nightly as whole animals are used up nose-to-tail in flavorful and sometimes unconventional ways by Chef Max Hosey and his team. There is beef tallow in the fryers – not the refined commercial cooking oil found in even the highest-end restaurants – and solar panels planted strategically around the property. Even during the challenging long winters, when little to nothing grows, the kitchen makes inspired use of root vegetables and all that they preserved at the height of the growing season.

“If you care about each aspect of your food – its origin, how it is prepared and where you eat it – Brick Farm Tavern will serve you well.” –Cody Kendall, NJ Media