Modernist technique and superlative ingredients take root and flourish in central New Jersey.
Le Malt opened in 2014 to critical acclaim. Le Malt, the James Beard House featured restaurant, presents exquisitely crafted dishes blending French, American, and Asian influences. The local farmer’s market is the driving force behind the seasonal, ever‑changing menu. Chef Duke Estime is a master at maintaining the essence of ingredients while using them inventively to produce the best flavor. The Le Malt team places a superlative focus on fresh ingredients – serving a tasting menu that focuses on local ingredients – utilizing progressive, modern techniques to draw out the purest flavors, and transform classic dishes into something completely new.
With just 12 seats – all within view of the open Le Malt Lounge exquisite decor – the new space unites the elegant characteristics of the lounge, allowing for the team to provide guests with thoughtful, incomparable service and a remarkable dining experience. Postmodern design on a substantial scale, our table collection by Ed Robinson and Thomas Bina offers an unexpected contrast of texture and form. Spare of line and commanding in presence, the table's thick planks of reclaimed French oak are supported by weighty concrete slabs.
A meal with us consists of 10-12 courses which includes communal dishes as well as some individual choices.
IN THE PRESS
- James Beard Foundation
- The New York Times
- New Jersey Monthly
- Home News Tribune
- The Star Ledger
- Winner of the Opentable Diner's Choice Awards 2016
