Domiciled in the new Clubhouse at Galloping Hill Golf Course, Kenilworth, New Jersey, Red Knot, a contemporary American gastropub, will make its debut in May. Longtime Union County resident and Garden State native Ralph Romano will be at the helm as executive chef.
“I’m thrilled to be back in my home state and associated with such a prestigious public-private partnership,” commented Chef Romano, whose last high-profile project was the opening of the Barclays Center in Brooklyn. “Red Knot will be a showcase for the Garden State’s bounty of fresh farm produce. We’ll be working with local purveyors for Jersey shore day boat catch, specialty meats, fine chocolate, cheeses and beer.”
Located on the ground floor of the Clubhouse, Red Knot is named for an endangered shorebird that migrates through NJ between South America and the Arctic.
The restaurant will have a modern craftsman feel, as it will be decorated in “Indian Summer” tones: natural stone, imported tile, bamboo flooring, and solid oak and cherry finishing. Curved walls, floor-to-ceiling windows, and a grand slate terrace will highlight panoramic views of Galloping Hill Golf Course, the challenging 271-acre municipal course known as “the home of public golf in New Jersey.” Red Knot will seat 50 indoors and another 50 on terraces overlooking the sweeping hills.
Accessible, honest dishes will showcase the craft of cooking: house-made pastas, pizza from the wood-burning oven, barbeque from indoor-outdoor grills, and pickles made with vegetables from an onsite garden. Signature dishes include: Red Knot Salad, tamarind honey crusted duck breast, endive, radicchio, wheat berries; Wild Mushroom Empanadas; Garlic Chip Rock Shrimp Pasta Neri; Red Knot Burger (8-ounce special blend from Gachot and Gachot with aged Valley Shepherd Gouda, smoked Jersey tomatoes, and house-made ketchup; Buttermilk Chicken Wings finished in the wood oven; and the Red Knotdog, signature frank that is beer-boiled and grill-crisped with Jersey grilled corn salsa on a wheat stone pretzel bun.
Signature cocktails and the restaurant’s wine list are being developed by Food & Beverage Director Richard Spaulding, formerly of Ursino and 90 Acres.
More details as they develop.
Bon Appétit!
TAD
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