MoonShine, Millburn’s modern take on a prohibition-era speakeasy, is celebrating summer with a special event featuring craft-brewed beer from Delaware’s Dogfish Head paired with savory fare prepared by the supper club’s chef Anthony Theesfeld.
The dinner, set for Thursday, July 31, will feature four courses plus an intro beer. (Reservations are currently being accepted. Seating is limited to 50 people. To view the menu, click here.)
But that’s not all the Main Street mainstay’s got brewing. Known for its seasonally rotating signature cocktails, MoonShine just added a wine tap system co-owner and managing partner Victor Delapa said ensures that each glass tastes as if it were the first poured from the bottle.
“It’s that crisp, that new,” he said. “It’s almost like drinking it at the vineyard. We have four reds and four whites on tap and so far it’s been very well-received.”
In addition to the new spirits, the supper club has put a chic and unique spin on some classic comfort foods, which has also been a big hit with patrons. The chef, who graduated with honors from The Culinary Institute of America, shared how he developed his succulent specialties.
“Everyone has had, or at least heard of the wonderful soul food dish chicken and waffles,” Theesfeld said. “Inspired by this and wanting to put my own twist on it, I thought ‘Why not duck?'”
“Buttermilk dipped, lightly floured, and then deep fried, the duck comes out decadently tender. Served with a buttermilk waffle and a sweet and savory duck gizzard gravy, I can’t think of a better way to spend a brunch.”
Theesfeld, whose kitchens have constantly garnered high marks — 4 stars from The Star-Ledger and 3 stars from The New York Times — isn’t afraid to “wing it.”
Exhibit A: Duck Wings L’Orange
“Is there anything better than sitting at a bar with a beer in hand, watching the game, and eating wings? ” the chef asked.
“Probably not. Not wanting to go the traditional Buffalo Wing route, and inspired by the fried duck legs, I decided to try fooling around with duck wings. Cooked the same way as the duck legs, they were awesome as-is directly from the fryer. Putting a slight Classical French twist on them, I tossed them with an orange sauce and immediately had something special. Accompanied with an Arugula and Oranges tossed lightly with duck dressing, a perfect match for a beer and the game.”
Other summertime specials that have gone over well with guests: Barbecued Lamb Ribs, Cornbread, and Cole Slaw – different from pork but really special, Delapa noted, adding that the Short Ribs with Seasonal Risotto are “unbelievable.”
When it comes to pairing Theesfeld’s new creations, MoonShine features 20 different beers on tap.
“We focus on smaller batch, seasonal brews from local producers,” explained Delapa, who opened the eatery three years ago with his childhood friend Joseph San Philip.
Striving to provide something for everyone, families can take advantage of the restaurant’s “Kids Eat Free” deal Sunday through Tuesday.
MoonShine hosts daily drink specials as well as $1 oysters in its 30-foot antique oak bar, earning it a well-deserved reputation as one of the hippest happy hours around.
A second-floor private loft, complete with skylights and its own bar, is available for parties.
“We host a lot of private events,” Delapa said. “With the bar, patio and skylights, the space feels chic and modern by night but light and open in the daytime.”
For more information, visit MoonShine’s website or call 973- 218-6042. For the most up-to-date information about the Modern Supper Club, like the Facebook page.