I didn’t come to Allamuchy expecting to fall for a crab cake. But that’s exactly what happened.
It hit the table in a shallow pool of lemon herb butter, looking modest enough until I took a bite. Suddenly, I was gripping my fork, trying to stop myself from licking the plate. That’s when I realized Mattar’s Bistro isn’t just another quiet spot off Route 80. It’s a 40-year-old gem that’s been hiding in plain sight.
Mattar’s Bistro began in 1984, when owner Mattar Mattar (yes you read that right) and his two brothers were searching for the right place to open a family-owned restaurant. They were drawn to the welcoming charm of Allamuchy, located between the foothills of Warren County and the convenience of Route 80. It felt like the perfect fit for their vision.
Back then, it was a black-tie, white-tablecloth joint with just 14 tables. Over the past four decades, the restaurant has expanded three times, growing alongside the community that has supported it since its inception. What started as fine dining has naturally evolved into a modern American casual concept, adapting to changing tastes without losing its sense of connection.
When I asked Mattar how he describes their food, he said it’s all about staying fresh, local, and seasonal. Executive Chef Frank Romano and Sous Chef John Muntz build menus around what’s growing nearby. Sourcing locally is part of their DNA. Longstanding partnerships with farms like Bests Fruit Farm, Tranquility, Martin Farm, and Donaldson’s keep the kitchen stocked and support small businesses along the way.
Summer at Mattar’s is something special. The outdoor spaces come alive with a wraparound porch decorated with hanging flowers, a massive tented patio glowing under string lights, and a dining room that somehow feels both intimate and large enough to host your entire extended family. This isn’t a place you stumble upon. You’re either a regular or someone’s finally letting you in on the secret.
And once you’re there, you quickly realize it’s more than just the setting; it’s the way they treat you. “Great hospitality is about making people feel at home,” Mattar said. “When someone walks through our doors, I want them to feel like they’re part of the family—not just another table.”
With that level of care, the food naturally follows.
I started light—Blue Point oysters, raw clams, fresh and simple, just how it should be. Then came the calamari. I usually like mine fried to oblivion, but this wasn’t that. It was lightly crisped, tossed in a sweet chili sauce, laced with wasabi honey and sesame seeds. It shouldn’t have worked, but it absolutely did. Easily my favorite dish of the night.
The menu is modern American, but don’t expect over-the-top frills, avocado toast or molecular foam. Instead, you’ll find lobster ravioli with brandied sauce and fresh spinach. Braised short ribs that fall apart if you look at them. Shrimp-stuffed avocado, beet and endive salads with goat yogurt vinaigrette, and rack of lamb that tastes like someone cooked it with actual pride.
Even the drinks demand attention. They recently launched their summer cocktail menu, and I’m loving it. The watermelon martini made with real pressed fruit is refreshingly light. The strawberry basil lemonade tastes like a cocktail and a summer picnic all at once. The lavender lemon drop rimmed with salt feels like a spa day you can drink. Every syrup is made in-house, from the basil to the lavender, and you can taste the difference. But the real one to beat is the espresso martini. I’ve had dozens, maybe too many, and this was easily top tier. Rich, balanced, and not drowning in sugar like most others out there.
And just when I thought I was done, dessert happened. You can thank Pastry Chef Robyn Scincalepore for that. She’s in the kitchen before most people are awake, whipping up all the desserts, ice creams, and sorbets completely from scratch. So, of course, I had to try just about all of them.
For me, the chocolate cake stole the show. Dense and indulgent, layered with caramel mousse, rich chocolate frosting, and ganache, finished with a sprinkle of sea salt and a dollop of whipped cream. That cake launched me straight to chocolate heaven. I’m a chocolate lover, especially when paired with vanilla ice cream. A killer combo.
My second favorite was the cheesecake. Soft, pillowy, and dangerously good. Classic New York-style, dressed up with blueberry sauce and a swirl of fresh whipped cream. It was absolutely incredible.
Granny’s Favorite is also one of Alondra’s favorites—warm baked apples, oat crumble, buttery shortbread, and caramel, all topped with vanilla ice cream. It tasted like my childhood, only better.
I also tried the cannoli trifle and the crème brûlée, with that perfect crack on top and silky custard beneath. Both were delicious. Dessert is not usually a destination I reach because I’m often too full, but this time I’m glad I saved room. It definitely made a lasting impression.
I rarely linger over dessert, but here it was impossible not to. That is the kind of place Mattar’s Bistro is, where every detail matters and you’re made to feel at home. It’s a rare spot that has quietly earned a place in my heart. Some places fade from memory. Mattar’s does not.
Alondra Cabrera is the Editorial Assistant at New Jersey Digest. She recently graduated from Montclair State University with a degree in Communication and Media Studies. During her time at school, she discovered her passion for journalism and content creation. In her free time, she loves to create and edit videos for her corgis, Rafi and Toffe, and indulge in culinary adventures with her friends. Alondra also enjoys traveling, cooking, and working out. She is excited to embark on her professional journey in media and looks forward to contributing her skill and creativity to her role here at New Jersey Digest.
