Bryan Gregg Opening Tastes by Bryan Gregg

The small plates concept is located at Wine Legend in West Orange. These and other Restaurant Openings.

Bryan Gregg of Think Local Foods announces the opening of Tastes by Bryan Gregg, a small-plates concept located at Wine Legend, 235 Prospect Avenue, West Orange. Gregg will be serving Thursday through Saturday from 5 to 10 PM with small plates e served à la carte. The menu will change to reflect available ingredients and may include cheeses; charcuterie; spiced nuts; warmed mixed olives; sliced cured ham, melon, basil; late summer tomato salad, buffalo ricotta, toast; seafood salad, charred garlic greens, citrus; tuna crudo, tomato jam, fresh cut herbs; grain salad, charred vegetables, black garlic; grilled smoked sausage, pickled cabbage; and panini of the day.

The Baldassare family, owners of The Sterling Hotel in Long Hill Township, will be opening the Stirling Tavern at 150 South Street, Morristown this fall. The menu will include burgers, salads, sandwiches, entrees and pizza along with an extensive selection of craft beers.


Burgers, dogs, sandwiches, salads and sides are offered at Belmont Eatery, a casual restaurant at 181 Maplewood Avenue, Maplewood, 973-378-5555.

De Farina, 107 E Broad Street, Westfield, has opened with a full menu as well as pizza by the slice (908-264-7442).

Dilli Junction, an Indian fast food restaurant, has opened at 514 Washington Street, Hoboken (201-984-1004).

Korean-style fried chicken is featured at Ko-Ko Chicken, 1224 Anderson Ave, Fort Lee (201-917-5440).

Noches de Colombia, with 14 locations throughout NJ, has opened their 15th restaurant at 382 Main Street, Hackensack (201-880-8400).

Stamna Greek Taverna with locations in Bloomfield and Little Falls, has opened their third restaurant at 650 Newman Springs Road, Lincroft (732-945-6380); BYO.

Grimaldi’s Pizza, Clinton Street, Hoboken, has closed. Their Washington Street location in Hoboken will remain open.

Please send press releases and restaurant news, including information on staff changes, wine tastings, and cooking classes, to [email protected].

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