Jockey Hollow Bar & Kitchen - Wine & Spirits Magazine

Restaurant Review

Jockey Hollow Bar & Kitchen

by Deanna Gonnella • April 28, 2017

Built in 1917 as the residence of Theodore N. Vail, AT&T’s first president, the Vail Mansion is now the home of Jockey Hollow Bar & Kitchen. Chris Cannon, formerly of Alto, Convivio and Marea in NYC, began transforming the space in 2011. It now houses four distinct dining areas—the Vail Bar, Rathskeller, Oyster Bar and Dining Room—on three levels.

Working with Morris County farms, Jockey Hollow highlights organically grown, seasonal ingredients on its menus. The Dining Room features a six-course chef’s menu, four-course prix-fixe menu and the option to order à la carte. Explore their made-in-house pastas: squid ink garganelli with local oysters; foie gras agnolotti with duck confit; and a pappardelle Sicilianna of wild boar ragu, espresso and dark chocolate. And don’t miss the crispy veal sweetbreads, saltimbocca style.

If you’re into riesling, you’ll find a lot to love on the wine list, with a deep dive into selections from shipper Terry Theise: Weingart, A.J. Adam, Meulenhof, Von Winning, Jokob Schneider, Willi Schaefer, Vols, and Selbach-Oster—gang’s all here. But if Italian reds are more your speed, sommeliers can walk you through the communes of Barolo. A fan of nebbiolo but not the price tag? The list is littered with gems like the 2005 Ferrando Carema Etichetta Nera from Alto Piemonte for $84.

110 South Street, Morristown, New Jersey

Italian

973-644-3180

jockeyhollowbarandkitchen.com

Deanna Gonnella

Deanna Gonnella, is a graduate of NYC’s International Culinary Center’s Classic Culinary Arts program, a private chef and our in-house expert on all things culinary. She’s also worked the floor as a sommelier, and advised buyers at Vintry Fine Wines in Manhattan, so she knows a thing or two about wine.

This story appears in the print issue of February 2018.
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TAGS Italian Morristown New Jersey Restaurant

David Paradela
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David joined Wine & Spirits in 2021 after immersing himself in the world of wine at the start of the COVID-19 pandemic. Originally from Boston, he graduated from Boston University with a degree in English and completed a master’s degree in Publishing and Writing from Emerson College in 2021. Prior to working at the magazine, he served as an editor and staff writer for the music blog Sound of Boston and worked in scientific publishing. Aside from wine, he loves basketball, arguing about Taylor Swift’s best album, and everything Greta Gerwig touches.

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