Jockey Hollow Bar & Kitchen - Wine & Spirits Magazine

Jockey Hollow Bar & Kitchen

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


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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