When Juan Jose Cuevas first took over the kitchen at this restaurant in the heart of New Jersey horse country, his menu was geared to the local clientele. But after six months he struck up a relationship with Three Meadow Farms and began serving the style of food he was known for when he was cooking at Blue Hill in New York City. The superb vegetables that Cuevas uses turn up in dishes like grilled kampachi and roasted brussels sprouts served in a grapefruit and Sauternes broth infused with garden chile and lemon thyme, or Griggstown chicken with basmati rice, sunchoke and broccoli rabe. "The flavors were delicate, and most dishes were accompanied by a spoon for enjoying flavorful broths or sauces" is how one reviewer described his meal. BYO is allowed, although they also offer one of the best wine lists in the Garden State.