Common Lot
“We ordered four "small plates" (egg and chips, salmon sashimi, beef tartar and grilled octopus) and then shared a steak.”
“We shared three superb small plates: charred broccolini (incredible and I want it every day), the braised pork and the sweetbreads with avocado mousse (!!).”
“DH had the sirloin which was perfectly seasoned, with delicious leek and melt in your mouth mashed potatoes.”
Common Lot
Takes Reservations: Yes
Accepts Credit Cards: Yes
Bike Parking: Yes
Wheelchair Accessible: Yes
Good for Groups: Yes
Waiter Service: Yes
Price range.
$$$ Price range $31-60
2 reviews
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Absolutely fantastic new restaurant is just what Millburn needs!
Great and inventive food.
We shared three superb small plates: charred broccolini (incredible and I want it every day), the braised pork and the sweetbreads with avocado mousse (!!).
Two of us had the braised duck leg and gnocchi and the other the nightly fish special. All were first rate.
We shared the trio of mousses. All were delicious and beautifully textured. The standout was the peanut butter one. Simply outstanding.
Really stylish down to the dark flatware and beautiful ceramics. Even the coffee is stellar. Can't wait to go back soon! This place is a winner.
Have you ever witnessed a star being born? Well, after visiting Common Lot, I can say that I have. My dining experience here was the finest I've had in NJ. From the decor and vibe, to the service we received, and naturally, the creative and expertly executed cuisine served, my visit to Common Lot was superlative and would compete respectably anywhere in NYC or elsewhere, in my opinion.
The ambiance is casual but sophisticated, but by no means stuffy. They are serious about what they're doing, but in a whimsical way. The room has an open plan, with the open kitchen at the back of the space serving as anchor. The decor feels West Elm-ish, with a lot of wood and iron trimming, industrial lighting, and shabby chic accents. The area is spacious, but not cramped. I would say there is seating for somewhere between 25 and 40 guests. I spoke briefly with one of the proprietors and she informed me that things are going so swimmingly at the moment that they are booking up well in advance, so you'd be wise to make plans ahead of time if you intend to visit.
Now about the food. The menu is divided by small plates for sharing, entrees, large portions for two, as well as dessert. Of the starters, we tried the duck egg served with spätzle, mushrooms and gruyère, and the pork belly over grain risotto with mustard seeds. These were both incredibly delicious and beautifully prepared. The former was hearty, savory and creamy. The latter was decadent, rich and so tender. Of the mains, we tried the halibut and the braised duck leg ragu over gnocchi. These were both also ridiculously tasty and creative dishes. The former was served with morel and chanterelle mushrooms, peas, green beans and fava beans. The fish was perfectly cooked and had a wonderful umami essence to it. The latter was probably my favorite dish of the night. I could have eaten another whole portion of it. The savory and tender duck ragu was served over light and fluffy gnocchi, complemented by shiitake mushrooms and finished with parmesan. It was insanely good.
After that onslaught, we were pretty full, but the meal was too good to end there, so we opted for some dessert. We chose their version of carrot cake, which is somewhat of a deconstructed and abstract version. It consisted of a carrot cake "puck" with cream cheese icing, smothered in praline glaze, and served with shreds of candied carrot, cocoa nibs and salted ice cream. Wow. We definitely did not need dessert, but I'm very glad we tried that. It was sweet and savory, very playful and completely original.
For now, the place is BYOB, but they are prepared for whatever you're ready to throw at them. I brought a nice bottle and they did not hesitate to produce a decanter and handle it as a sommelier would. Their stemware is top notch, so I'm wondering if they're angling for a liquor license of some sort in the future. A lesser known fact about this establishment is that they also have an option called Kitchen Pass, which is basically their take on the Chef's Table concept. There are 4 seats available at the kitchen counter and a prix-fixe "surprise" menu is served. I hope to try that during my next visit. Regardless, you really can't lose here, no matter what you decide. Common Lot is a great addition to the area, and is going to blow up. I'd suggest getting in on the action while it's still accessible – you can thank me later!