Silent-film star Mary Pickford once graced the halls of The Bernards Inn, as did other silver-screen personalities of that era, such as sisters Norma and Constance Talmadge, Irish-born silent star Tom Moore, and screen legend Stuart Holmes.
The eclectic grouping of thespians seems appropriate for The Bernards Inn, currently celebrating its 100-year anniversary, because the restaurant’s own dramatic history seems ripe for the silver screen.
Based in Bernardsville, N.J., and originally twice its current size, the inn often doubled as an auditorium, bowling alley and billiards hall. During the lean times of the Prohibition, the inn also served as a grocery, butcher shop, pharmacy, post office, speakeasy, town offices and jail. Its use as a detention center led to its current reduction in size, when the cigarette from an inmate sparked a massive fire to sections of the inn, which have never been rebuilt.
The Bernards Inn has seen its share of changes over the past 100 years, with renovations done in the 1940s and 1950s. And even as the centennial spurs thoughts of the past, current renovations by designer Jeffrey Haines of Butler’s of Far Hills, N.J., have the management looking into the inn’s future.
“This is a milestone that will allow us to reflect on the history of The Bernards Inn, while preparing for the future by restoring the inn to its original grandeur,” says Harold Imperatore, proprietor of The Bernards Inn.
In keeping with the centennial mood, executive chef Corey W. Heyer has modernized some classic turn-of-the-century dishes for the summer menu. At dinner he offers chilled potato and leek soup made with marinated oysters, American caviar and chive oil. For lunch, patrons may order a lobster and duck eggs Benedict prepared with tarragon and served on a made-from-scratch English muffin, Heyer says.
The menu also includes a lavender-glazed Long Island duck, served with warm honey-marinated peaches, crispy confit and ricotta gnocchi, priced at $36, and an organic Scottish salmon, with green and white asparagus, lemon scented quinoa, and roasted porcini mushrooms, for $34.
Heyer obtains many of his ingredients from local farmers. for example, his fresh smoked salmon and chickens come from Perona Farms of Sparta, N.J., and Griggstown Farm of Griggstown, N.J., respectively. He gets fresh herbs and vegetables from John Hanson, one of the Inn’s property owners, whose wife is an avid gardener.
AT A GLANCE Location: Bernardsville, N.J.Website:
“My inspiration has always remained with the seasonal ingredients I obtain from local purveyors, along with the satisfaction of creating the most enjoyable guest experience,” he says.
Additionally, wine director and sommelier Terri A. Baldwin has a vast selection of vintage wines in stock. The restaurant keeps approximately 12,500 bottles in its cellars, and currently features more than 1,500 selections. By the glass, these wines can range in price from $6 to $135, the latter for vintage Madeira wines going back to 1834.
For the centennial celebration, Baldwin added a 100-year-old Madeira, a 1907 D’Oliveira Malvasia Malmsey.
Accompanying the Inn’s extensive wine list and full-service bar is a modest, scaled back bar menu, designed by chef Heyer. This menu features classic lounge dishes such as jumbo shrimp cocktail, priced at $3 each, and Maryland-style crab cakes with cabbage salad, whole-grain mustard and tomato oil for $18. For large parties, the kitchen offers a chilled seafood platter for two to four guests priced between $35 and $70, featuring littleneck clams, oysters, shrimp cocktail, chilled lobster, tuna tartare and seaweed salad.
THE BERNARDS INN: Menu APPETIZERS Marinated Blue Point Oysters 23American caviar, chilled potato soup, frizzled leaks Ravioli of Braised Rabbit 15English Peas, oven-roasted grape tomatoes, fennel pollen Seared Foie Gras 21toasted-almond scone, white port-poached Rainier cherries Himachi Sashimi 17honeydew melon and jícama salad, scallion, ginger vinaigrette ENTRÉES Roasted Rack of Lamb 44chickpea fries, red Swiss chard, savory jus Grilled Prime Rib-Eye 40 roasted corn and piquillo pepper salsa, beerbattered Vidalia onion rings Lavender-Glazed Long Island Duck 36warm honey-marinated peaches, crispy confit, ricotta gnocchi Prime Tenderloin of Beef 40crème fraîche potato purée trio of sweet carrots, Syrah and shallot sauce Butter Poached Nova Scotia Lobster 44chanterelle mushrooms, fava bean ravioli, aromatic tarragon nage Sesame Crusted Yellowfin Tuna 34edamame succotash, parsley root purée, balsamic pickled cipollini onions Organic Scottish Salmon 34green and white asparagus, lemon scented quinoa, roasted porcini mushrooms BAR MENU Chilled Seafood Platterlittleneck clams, oysters, shrimp cocktail, chilled lobster, tuna tartare, seaweed salad, assorted sauces For two 35 For four 70 Baby Rack of Lamb 23roasted garlic potato purée, spinach, rosemary jus Maryland Crab Cake 18cabbage salad, whole-grain mustard, tomato oil Lobster Ravioli 21pea shoots, lemon fines herbes sauce The Bernards Burger 17caramelized Vidalia onion, bacon, choice of Vermont white cheddar, American or Gruyère cheese Ahi Tuna “Pizza” 23yuzu vinaigrette, grilled flatbread, wasabi crème fraîche
