common lot: a corner turned in north jersey dining

Common Lot arrived over 18 months ago, challenging the area restaurant mold with its elegant irreverence. Early reviews from established critics were excellent. Some locals may have whispered about the “unusual” menu and wondered where the pasta and bread went. But in my view, Common Lot began what is [hopefully] a journey towards higher quality, more diverse restaurant options for the food-savvy northern NJ diner.  We will perhaps, one day, look back on the arrival of Common Lot as the crest of the new wave of better dining, and graciously thank the husband and wife team that ushered in a new era of eating out.

Salmon Sashimi, calamansi gel, avocado mousse, crispy salmon skin
photo credit: Cathy Miller

Common Lot’s international flair and global perspective comes from chef Ehren. Ehren is an Australia native with Michelin-star restaurant experience earned throughout Europe and major culinary cities like London and Sydney. He has worked in tough environments, preparing him for the challenge of owning his first restaurant. Lucky us, he chose to start here. It would be easy to label Common Lot as just another farm-to-table place. It has the standard seasonal ingredients, local produce, and fresh, from the farm ingredients we see everywhere. One bite of any of chef Ehren’s dishes will stop you on that track. The flavor combination here is different; a product of his vast and diverse experience and his adventurous spirit shining through on every plate.

grilled kinderhook creek sheep’s cheese, sorghum, pistachios, bacon, seasonal jam
photo credit: jenn kosar

We have Nadine to thank for the thoughtful service guests experienced at Common Lot from the start. Her professional training in restaurant management is evident, and I love this fun fact: she is a Cheese Sommelier.  Yes, that is a thing, and Nadine is one of only 1000 in the U.S. While there is no cheese service at Common Lot (yet), there is always a cheese-focused dish on the seasonally rotated menu. The spring menu included my personal favorite, Comte, made into “Butter” topped with figs, prosciutto, Merlot vinegar gel and served with crostini. I equally enjoyed the fall/winter offering of Grilled Kinderhook Creek sheep’s cheese, grilled into a buttery, brie-like spread sprinkled with pistachios and bacon and served with a fall fruit jam.

homemade kombucha
photo credit: @thesocialpause

Common Lot is best enjoyed with friends ready to dive headfirst into the menu. The menu seems designed for sharing. While it surely can be enjoyed as a table for two (as Gary and I have proven many times) the larger the party, the easier it is to sample the full range of chef Ehren’s talent. In particular, a crowd offers you the chance to order as many small plates as you are curious to try. I recommend you try them all, as they never disappoint.

Let’s get to the dishes. On our first visit, we added the “bag of egg and crisps” at the last minute to our already significant order. At Common Lot, there is no standard bread basket, so of course we deserved potato chips as a reward for our carb self-restraint. Homemade potato chips, already one of the greatest culinary inventions of all time, arrive at the table in a simple paper bag. Before your eyes, a poached egg disappears into the bag, coating each chip with velvety egg goodness. Perhaps the most fun and delicious appetizer I have ever consumed.

char-grilled octopus, spring onion relish, potato salad, shellfish oil
photo credit: Daniel Krieger

Equally delicious, if a bit more traditional, is the char-grilled octopus, always perfectly cooked (not an easy thing to do). It is currently served with spring onion relish and potato salad. I love the daily sashimi, a nod to the Asian influence at Common Lot; always fresh and always with a little surprise. It is not for everyone, but I adored the crispy chicken skin, so crispy they became cracker-like accompaniments to the chicken liver mousse with which they were served. Such a decadent little dish that for me, conjures up both the best of British Gastropub fare and Japanese yakitori (although, in my view, way better).

chicken skin with chicken liver mousse
photo credit: @thesocialpause

Remember I suggested visiting Common Lot with a crowd? The menu features “shared mains for two”, usually meats, in quantities built to share. Perhaps it is his Australian roots, but in my view, the meats are where Ehren really shines. Missing these dishes when visiting Common Lot would be a shame. The in-house thirty-day dry-aged rib eye, served with a head of roasted garlic and their signature charred broccolini, rivals the steaks I’ve consumed at the best steakhouses in the country.

in-house dry-aged ribeye, seasonal vegetables, broccolini, roasted potatoes and garlic, beef jus
photo credit: jenn kosar

My fondest memories of Common Lot though come from the messy, finger-licking umami-drenched experience of consuming the 12-hour braised lamb shoulder with friends. The lamb is served “san choy bow” style, a fancy term for “with lettuce wrappers” and other delicious accompaniments. Global twists work so beautifully together, so don’t skip a single one: pickled cucumbers, cashews, and the secret sauce: a sweet-and-sticky soy.  Changing with the seasons, the lamb is now served with Korean flair: house-made Kimchi and an oyster-soy sauce, with bao buns as your little lamb consumption vehicles. However it’s accessorized, there is no way to avoid getting primal when you eat this delicious piece of meat.

12-hr braised lamb shoulder, house-made kimchi, sweet pickled cucumber, lettuce shreds, oyster-soy dressing, bao buns
photo credit: Ehren Ryan

I rarely say this: dessert at Common Lot is worth every caloric bite. I am biased. Their dessert menu reads like a final-meal wish list made just for me.  My secret not-fancy dessert favorite makes a regular appearance: rice pudding. The specifics rotate seasonally, but I’m particularly fond of the current feature — Warm Coconut Sticky Rice with caramel, palm sugar lime sorbet and coconut — warm, soothing, and not-too-sweet.

Chocolate is almost always served with a little side of nuts. Right now, it is Chocolate Hazelnut Mousse served atop a dense Toffee Hazelnut Brownie. The “oh my this is so rich” but “oh look I ate it anyway” Peanut Butter Bavarois with dark chocolate ganache is regularly available. If I am going to eat fruit for dessert, it is going to be lemon; lemon semifreddo often graces the warmer month menus. Again, go with lots of friends so you don’t have to make hard choices.

Lemon Semifreddo
photo credit: Daniel Krieger

You all know I don’t usually spend a ton of time on decor, as it is not a top priority for my food-loving heart. But at Common Lot, it is worth a mention. The thought and care with which each element was selected is apparent at every turn. The finishes, colors, and materials are serene and calming, like a beautiful, warm cup of tea lovingly brewed just for you by Nadine. The global flavors of the food also abound in the decor: Asian minimalism and color palette, American farm rustic materials and communal arrangement, vibrant modern artwork from… well, anywhere really (but in this case, I believe it is Canada).

Sous Vide Duck Egg, spaetzle, bacon, sauerkraut, hazelnuts, crispy garlic
photo credit: Nadine Ryan

Interested in a truly unique and intimate dining experience? Leave yourself in the capable hands of the team at Common Lot with Kitchen Pass, a unique Chef’s Table opportunity for four guests. Sit right there in the kitchen with them (yes, in the heat), fully immersed in the culinary experience. You’ll enjoy an omakase-inspired, tasting menu experience full of surprises prepared just for you.

Saturday night reservations are still a challenge, with Friday nights not far behind unless you are a small party. In nice weather there is outdoor seating on the patio. Common Lot is BYO. Check out the menu and consider bringing wine or beer to enjoy with your meal. This winter, a stout would be lovely with any of Ehren’s meats for two, and I can just taste the perfect pairing of porter and lamb shoulder as I type. Gather your friends, make your plans, because Common Lot is most certainly unique, and is most definitely not to be missed.

Common Lot

27 Main Street⋅Millburn, NJ⋅(973) 467-0494⋅www.commonlot.com⋅book it on OpenTable

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