Equus Tavern

When the cold winter chill sends you searching for indoor comforts, look no further than Equus Tavern in the heart of Bernardsville.

The restaurant’s three-story building, a former hotel that dates back to 1848, was most recently the tired-looking Old Stone Tavern. Three years ago, after an extensive renovation, the space became home to chef/owner Scott Cutaneo’s current restaurant.

Iron lanterns and comfortable leather seats contribute to the authentic tavern feel at Equus.

The mid 19th-century landmark was gutted, its vinyl and plywood façade removed to reveal a stone interior that was sandblasted and repainted. The ceilings were raised, and an upscale bar was created, and Equus firmly established, Cutaneo recently re-opened the former Petit Chateau site as Claremont Tavern.)

Cutaneo brings to Equus a commitment to good, fresh ingredients that are simply prepared. Yet the chef also surprises diners with his innovations; Cutaneo improves the classics, with adventurous yet subtle twists found in the sauces and accompaniments.

For example, a fresh corm waffle appetizer serves as a throne for an avocado salad and two big fresh shrimp lightly grilled over hickory with a spicy buttermilk drizzle. The lobster salad, another unique appetizer, is an unusual combination of flavors with al dente Romano beans, swirls of caviar cream, and a coral sauce.

Main course fish, meat, and fowl are cooked simply, with sauces and side dishes that supply style. The roasted duck breast is enhanced by a sweet and sour combination of its accompanying pear-blueberry-ginger salad and sour cherry jus; and pan-seared sea bass is served with a creamy leek fondue as sweet as candy. Cutaneo’s house-made linguini is served with an earthy Carbonara sauce featuring Applewood-smoked bacon, wild oyster mushrooms, truffle oil, and goat cheese in place of the typical cream.

Chef/owner Scott Cutaneo offers artful presentations, such as this roasted duck breast served with a sour cherry jus.

Cutaneo formerly served as Michel Guérard’s pastry chef, so don’t skip the dessert menu. Try the lush and creamy cheesecake, or the deep-dish berry tart, loaded with fresh fruit in a velvety sauce with a crisp thin crust.

Adjacent to the airy two-story dining area is a relaxed, upscale bar that features cocktails that pay homage to the tavern’s equestrian past. The Clydesdale combines Plymouth gin, sugar, bitters and lemon peel; and the Draft Horse features Patron Anejo, Cointreau, Grand Marnier, and lime juice.

Equus’s dining area seats 74: 44 downstairs, and 30 on the quieter mezzanine. The restaurant is open for lunch from noon to 2 pm. Dinner is served from 5:30 to 10 pm, and the bar stays open til 2 am. On Sunday, brunch is served from noon to 3 pm.