Randall’s Restaurant is hiding from you. Sort of. The hidden gem sits inside The Legacy Club at 300 East Evesham Road—a private country club. However, Randall’s isn’t private. In fact, anyone is welcome to dine. With no membership required, the experience centers on a straightforward proposition: excellent food, attentive service, tasty drinks, accessibility, and a setting that ties it all together. It creates an experience that easily transcends that of your typical South Jersey night.
The golf course stretches out behind the windows, backdropping the dining room. When the weather cooperates, the outdoor patio turns into one of the better places to unwind with a drink and appetizers in the area.
One trip to Randall’s Restaurant, and you’ll get it. It has all the feel of an exclusive, club-hidden restaurant—but it doesn’t act like one. You, too, are welcome to dine on cheesy flatbreads, char-grilled pork chops, and jumbo lump crab cakes.
You just have to know. Soon, you will.
The Menu Philosophy
Executive Chef Carlos Cartagena builds his menu around scratch cooking, seasonality, and expert sourcing. The ricotta is made in-house, served on a board with local wildflower honey and a warm, herbed pita. Using the same ricotta, the Garden flatbread comes out of the oven blistered and hot, topped with verdant asparagus, zucchini, and Fresno peppers for heat.
“Scratch cooking is at the heart of everything we do at Randall’s,” Cartagena said. “We focus on using high-quality ingredients and preparing as much as possible in-house, because we believe guests can truly taste the difference.” He’s intentional about avoiding overly processed products—working instead with ingredients that are natural, handled with care, and in-season. “It’s something I hold my team to as well. We all put in long hours, so it matters to me that both our guests and our staff are enjoying food that’s honest, well-crafted, and something we can stand behind.”
The menu at Randall’s has an Italian-American backbone, but a global tilt that keeps things interesting. Grilled octopus comes with a blood-orange Calabrian sauce—tender and charred in places. The salmon kebab takes things to Korea, then the Mediterranean, and finally South America, with a Korean marinade, hummus, unagi, and aji amarillo aioli.
Beer-simmered mussels with chorizo and fennel sit comfortably alongside clams casino and Randall’s signature meatball—bringing things right back to the backbone. It’s a menu with range. But it isn’t forced. It’s the natural result of his approach to cooking.
Cartagena works closely with his vendors, chasing seasonal products and proteins that inspire the menu’s direction. “I work closely with our vendors, and they’re constantly introducing me to new products—whether it’s a fresh catch or something seasonal just coming into harvest,” he said. “From there, it’s about taking familiar, approachable dishes and adding our own perspective. Elevating them without losing what makes them comforting and accessible.”
That balance—comfort meets creativity, accessible meets elevated—is the throughline of the Randall’s menu.
Dishes Worth Knowing
Cartagena’s intent goes even further.
The crab cake is the perfect example. Hand-formed jumbo lump crab, paired with a basil, celeriac-apple slaw and citrus aioli. It’s clean, precise, and restrained in the way that only confident cooking can be. It’s been a mainstay on the menu—and a dish people consistently return for—for good reason.
Then, there’s the Volcano Roll: ahi tuna, crispy rice, sesame aioli, and unagi. It’s one of the clearest examples of the kitchen’s creative range. It was originally introduced as a limited item, but popular demand has it back on the menu for spring and summer.
For pastas right now, spring produce does the heavy lifting. Shrimp pappardelle comes with asparagus, spinach, artichokes, and peas, tossed in a bright emulsion of lemon and Parmigiano Reggiano. Stuffed pillows of pasta called agnolotti center around morels, portabella mushrooms, and fiddlehead ferns—a springtime vegetable with a whimsical coil shape. A quick toss in a simple butter sauce lets the peak-season produce sing.
For something more substantial, the pork chop arrives with Swiss chard, apple butter, farro, and baby squash, while black sea bass is prepared with cous cous, roasted tomatoes, and fines herbs atop a saffron-spiked acqua pazza—a flavorful poaching liquid common in Italian fish dishes that directly translates to “crazy water.”
It’s a menu that shows versatility and creativity at its best. Cartagena’s intention is seen across the entire spread. But nothing is overly complicated. Nor unnecessarily convoluted. Everything is purposeful and makes sense. That’s refreshing.
Beyond Dinner
Randall’s runs brunch and lunch as well, and happy hour Tuesday through Friday from 3 to 6 p.m.—a worthy reason for a mid-week stop. With warmer weather quickly approaching, the outdoor patio comes into the fold, and the entire experience loosens up: cocktails arrive in vibrant glassware, flatbreads and salads scatter the tables, and the golf course backdrop envelops it all.
The long-term vision is dual: destination restaurant and neighborhood go-to. It’s an ambitious balance, but Randall’s seems to understand that you build the latter by delivering on the former.
This is your call. Cherry Hill has been hiding a restaurant from you and it’s past time you pay a visit. With thoughtful cooking, seasonal commitment, convivial service, and the versatility to bring an array of experiences to the table, Randall’s Restaurant is your new favorite hidden gem.
You just don’t know it yet.
Randall’s Restaurant is located at 300 East Evesham Road, Cherry Hill, NJ 08003, inside The Legacy Club. Open to the public, Tuesday through Sunday.
Peter Candia is the Food + Drink Editor at New Jersey Digest. A graduate of The Culinary Institute of America, Peter found a passion for writing midway through school and never looked back. He is a former line cook, server and bartender at top-rated restaurants in the tri-state area. In addition to food, Peter enjoys politics, music, sports and anything New Jersey.
