Chef Marcus Samuelsson’s Newest Venture Is Open In Newark

On the menu at Marcus BP is an already lauded creation: Chicken Festival.

Multiple James Beard Award-winning chef Marcus Samuelsson’s newest restaurant, Marcus BP, has opened at 56 Halsey Street in Newark.

Samuelsson describes Newark as “a unique and historically rich city that we are honored to be a part of.”

According to the folks at Marcus BP, it’s “named for the Swedish concept of BP or back pocket‘—a spot where you can meet your family, friends, or coworkers at the Bar (the B) or take home some delicious locally grown Provisions (the P) any night of the week.”

Marcus BP has been in soft opening mode for the past couple of weeks, but is primed to fast-forward and full speed ahead. According to those who have dipped into the menu featuring everything from Shrimp and House PG (a polenta vs. grits match-up), to Dorowat Rigatoni, to the already famous, made-for-sharing ChickenFestival, the restaurant is “nothing short of fun.”

Samuelsson first stepped into the national spotlight during his tenure at New York’s Aquavit, receiving a three-star rating from The New York Times. At the time, he was the youngest chef to receive that rating. Since that time, he has opened 32 restaurants in the United States, Sweden, Norway and Bermuda. Red Rooster, his celebrated restaurant in Harlem, already has spawned a sibling in London.

Marcus BP will be serving lunch weekdays and dinner daily. 973-645-0004; marcusbp.com.

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Somerset County Getting a Brewpub
Downtown Somerville, the county seat of Somerset, will be home to the county’s first brewpub.

The Village Brewing Company will be set in the complex on West Main Street in the old Woolworth’s and Somerville Antiques buildings.

It will serve seasonal craft beers and modern American cuisine in style space. Indeed, the 8,400-square-foot space will feature both a 180-seat restaurant and a 30-seat bar and tap room. An open-design kitchen and glass-enclosed brew house offering views of steel brewing kettles and fermentation tanks will be part of the industrial-chic décor.

Wine and spirits will also be served and ingredients for the menu will be sourced from local farms and producers.

The overall plan, according to Scott Eadie, co-owner and general manager, is to offer “an upbeat, vibrant place for the community to enjoy great craft beers and high-quality food made with fresh, local ingredients.”

Eventually, another 8,400 square feet of space will be built out at the West Main Street locale, providing a performing arts center and a banquet and events facility.

Village Brewing Company has signed the lease with Somerville Partners, LLC. According to Mark Hay, a co-owner of the property, $1.5 million dollars will be invested in a renovation of the building and its façade to include architectural enhancements and an area for outdoor dining. The upper floors will be reintroduced as modern loft office space.

Gary Frank, co-owner, president and CEO of Village Brewing Company, will spearhead the interior construction of the restaurant and brew house.

Principals in the project hope to open Village Brewing in the summer of 2018.

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In other news:

La Petite Creperie is set to open tomorrow, Friday, December 15 at the Tropicana Atlantic City, 2831 Boardwalk. Expect the obvious—crepes—but also check out what’s being dubbed as “innovative flavors” of ice cream.

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