Guest Comments

The Grange Restaurant and Local Market is a brilliant collaboration between Grower, Dominique Herman, and Chef James Haurey, her partner. Dominique is locally known for her certified organic vegetables, great garlic, herbs, and flowers grown on two picturesque acres of black dirt.
Before opening their own restaurant, James was Executive Chef of Warwick’s Crystal Inn, where he established its reputation as a leading edge dining destination. Haurey brings a breadth of culinary experience and intimate knowledge of food production to his work. 
A Johnson and Wales University graduate, Mr. Haurey developed a reputation for eclectic, contemporary variations on classic culinary themes. Haurey worked as Chef at the Ryland Inn under Executive Chef Craig Shelton whom Haurey credits with providing the basis for his own training. The Ryland Inn, in White House, NJ is rated one of the top 15 restaurants in the country.
More recently, Chef Haurey was Chef De Cuisine at The Dining Room in the Short Hills Hilton. In The New York Times, David Corcoran wrote that Haurey starts “with fresh, seasonal ingredients of very high quality, then appl[ies] a laserlike focus to bring out their essential flavors and textures.” Even something as simple as two lettuce salads—four baby lettuces and a “witty” deconstructed Caesar—becomes as “wonderful and as different as two lettuce salads can be,” Corcoran wrote, giving the restaurant a rating of “excellent.”

In a four out of four star review, Bergen Record critic Rene A. Mack wrote that at the Dining Room, “splendid moments of tranquility are punctuated by intense bursts of culinary pleasure.” The highlights of this “gastronomic tour de force”? Mack loved the “exquisite” and “sublime” ceviche of black sea bass with lime and cilantro and the salt-cured foie gras with muscat grapes and Taylor port, which he likened to a “deep gastronomic massage.”

In the Bridgewater Courier News, Hilary Harding gave the restaurant five stars (out of five), calling the Dining Room “top of the line in every respect.” The Dining Room is also a recipient of the DiRoNA award, the Wine Spectator Award of Excellence, and has been rated AAA Five-Diamonds for 11 years in a row, making it New Jersey’s only Five Diamond restaurant. Haurey also did stints at the Stage House Inn (Scotch Plains, NJ), The Armory (South Amboy, NJ), and the Grand Summit Hotel.

–James Beard Foundation

SOCIAL MEDIA REVIEWS:

“Wonderful dinner! I had duck breast with fingerling potatoes….positively delicious! I shared two appetizers with my husband….their BLT and the cheese board….divine! The bread which was toasted served with the cheese board was perfection! The olive oil served with the bread basket is available to purchase. Do not leave without it!!! Dessert was a shared banana split….. Yummy!!!!” — Helen K., September 25, 2016

“My husband and I absolutely loved the summer squash smash and stewed tomatoes with lobster! The lemon curd with the meringue was so delicious I scraped the jar clean! Always such fresh delicious food and a great piano player to top off the night! A jem of a place so close to home!— Andrea R., August 15, 2016

YELP REVIEWS:

“A 100% must-go. It’s nice to see a local place where the prices are far too moderate for the quality of food. Everything is made from scratch and bought from local farms with a down to earth atmosphere. The staff is friendly and happy.” — Brett F., Trenton, NJ, January 6, 2016

“I can’t think of better meal than the one we just enjoyed at The Grange.
Phenomenal.
The three of us had: burger, brisket sandwich, gyros, greek salad.
Amazing place.
Excellent service.
Lovely people.
All the ingredients are local.
Normally this kind of meal would cost a small fortune but the three of us ate (with a big pot of coffee and a couple of sangrias and desert for my 5 year old) for about 60 bucks.
Incredible.” — Elliot C., Bayside, NY December 28, 2015

“Wow. what a fantastic experience my wife and I had at the grange. the place is so rustic looking, just a perfectly quaint little place off the side of the road that serves the best food in warwick. with all the talk of farm to table, the folks at the grange take that seriously, as it is evident at the delicious, fresh food they happily provide to their customers.” — Richard H.

“Make it your mission to stop by The Grange if you’re in the area. The Grange eats will not disappoint. They’re dedicated to local, good food… Service was just as genuine as their food. Our server was knowledgeable and friendly. She manned the whole restaurant herself on a Saturday afternoon. If you’re in a rush, you may want to order takeout or come before the rush. Or take your time, enjoy the charm and delicious, carefully made food at The Grange.” — Kristina K.

“Wonderful quaint atmosphere! It is rather small with few wooden tables but the small size fits perfectly with the restaurant.  The service was great, as was the food.  The prices are quite reasonable as most of the produce is locally-grown organic and the beef is local and grass fed.” — Griffin F.

” This is the place to go in Warwick right now, if you crave fresh, local food.” — Jerry S.

“The Grange utilizes free-range, antibiotic free beef from the neighboring farm & locally grown produce. The chef is obviously a serious pro. The food has fresh  immediate tastes and is produced with love and care.” — Karl L.

“The food is the best part! They have exceptional cuisine. Whoever is behind the wheel is serious. They know what they are doing, and they are dangerous with a knife. The seasoning is perfect (not over salted) and the ingredients are in perfect unison. I hope this never changes while I am in the area. I plan on coming here for some time.” — Jason S.

“…And this steak is why I chose to take the time to write a review. Cooked to perfection, mouth-watering delicious. Knowing that it was grass-fed and raised down the road was icing on the cake. And the sides were rustic and perfectly complimentary. ” — Andrew S.

“This place sets the standard for what a great restaurant should be. From the farm-to-table philosophy, to the amaaaaaazing food, to the adorable and cozy atmosphere, this place nails it. ” — JM

“The Grange is absolutely “Warwick” with its farm to table concept, and has completely impressed us both (my usually picky, generally immature in dining preferences partner has already said we’ll be back soon to see what else is on the menu, win!!). I think we’ve finally found “our” restaurant, can’t wait for future date nights, and highly recommend The Grange!” —Cami L.

“The Grange is even better than I expected. The salad nicoise and burger were the best I’ve had in memory.  Forget that fact that the beef was grass fed and the greens were organic from the owners’ farm…  Wow…” Ezra H.

“Amazing place… amazing people… amazing food!! The menu is made daily… ingredients are from local farms and whatever is in season is what is served.  Just fantastic!” — Rogia R.

“Already this place is the best in town.  Excellent food and service in a really pleasant environment.  I will be back again and again.”  — Dan W.

The Grange continues to define Warwick’s best, with friendly staff, great service….they’ve got it all covered.” — Jerry S.

“One thing that most people who dine here might notice is what some might consider the redundancies on the menu. But that’s the point of farm-to-table cooking – you cook what looks best today. If Pattypan Squash are coming from the garden, then it’s understandable why more than one menu item would have these; the same can be said of corn and heirloom tomatoes during the month of August. Next week and next month will bring a new harvest and new menu choices. Regardless, The Grange is offering well sourced and mostly local protein served with impeccable vegetables that might be on display during your next visit.” – — Ralph K., Nyack, NY

  1. “The Grange is open for both lunch and dinner (and stays open the hours in between). And until a liquor license is obtained, only Iced Tea, Sparkling Water, and Boyland Sodas are available. The Grange also has a blackboard with ‘specials’ that change most every day; the ‘specials’ change daily because Mother Nature provides the kitchen with something new nearly every day. . .

    “One thing that most people who dine here might notice is what some might consider the redundancies on the menu. But that’s the point of farm-to-table cooking – you cook what looks best today. If Pattypan Squash are coming from the garden, then it’s understandable why more than one menu item would have these; the same can be said of corn and heirloom tomatoes during the month of August. Next week and next month will bring a new harvest and new menu choices. Regardless, The Grange is offering well sourced and mostly local protein served with impeccable vegetables that might be on display during your next visit.” – Ralph K., Nyack, NY

  2. This restaurant has the absolute finest cusine and best service of any establishment in the entire area. We have been coming here at least 4 times a month for the past year and have never been disappointed. If we lived closer we would have to have a reserved table everynight.

    • Thank you so much! Just wait till we release our new market list, starting this week we will be adding a ton of new homemade products like our fresh pasta, fresh mozzarella made with Tonjes farm milk, Tonjes milk cream cheese, ketchup, mayo, butter, dijon and tomato aioli and a hand full of new Lowland products…

      Thanks for your support!!

      Jim

  3. Nathan Chickering

    The Grange isn’t a fancy restaurant, but a true pleasure to eat at. Its service is very good; its decor nice in a rustic way; but its food is outstanding. I just went there with mine and another family for Mother’s Day. The menu was a bit limited for the holiday but, as they promised over the phone, they were happy to make adjustments to the dishes to accommodate picky eaters and children alike.

    Among three courses for eight people there was a single mistake with an order, but as soon as it was pointed out to our server, she apologized and immediately took it back to be replaced.

    I had a pate appetizer, which was fantastic. My entree was and grouper which was nicely balanced with some greens and potatoes, though I would have liked it with stronger flavors. I finished with a chocolate pot d’ creme with bananas, which was a very nice finish.

    We came from 45 minutes away, and even before we were finished eating my wife was telling me we had to come back again. All the adults were raving about what they ate and the 8- and 10-year-olds were happy with their meals. I also appreciate that they buy local, in-season ingredients.

    Thanks for a great Mother’s Day dinner! We’ll be back!

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