Not to be overshadowed by its popular foodie neighbor, Montclair, Bloomfield has become a dining destination on its own. Here are our top picks for where to eat.
Maritime decor enlivens the dining areas in this historic structure, built by Thomas Davis in 1676. The bar has a neighborly vibe, and the dog-friendly patio is a choice spot in warm weather. In its early days, the Davis homestead served as farmhouse, hospital and church. During the Revolutionary War, a tunnel from the cellar was an escape route from the British. The restaurant has been family owned and operated since 2002. Starters include Blue Point oysters (raw or grilled), littleneck clams steamed in beer broth, angry shrimp, Buffalo wings and empanadas. Twin crab cakes with Cajun-mayo dipping sauce was our favorite entrée. There are chicken and pasta dishes and a Black Angus burger on brioche. The beer list is minimal, the wine list notable for many choices by the glass. Desserts include chocolate or vanilla crème brûlée and coconut sour cream cake. They also have outdoor dining and music on the weekends, and they offer takeout dinner for two people for $25.
—Ken Schlager
409 Franklin Street; 973-680-4500
The Brookdale
This upscale tavern has a spacious, modern dining room with Eames-style chairs and banquettes. Exposed brick adds a hip vibe, while a lively separate bar area features screens and high-tops. There is outdoor seating in warm weather. Owners Debbie and William Ricigliano, former proprietors of Rupert’s in Riverdale, opened this family-friendly spot, which offers live music, trivia nights, happy hour, karaoke and game-day specials. The menu includes large-portioned starters, such as fried potatoes with hot peppers, provolone, Italian sausage and broccoli rabe, or seared ahi tuna, are great for sharing. Pub picks include three varieties of calamari; name-your-spice-level wings; and brisket, fish or chicken tacos. Salads include the BTK Special of fennel, beets, radicchio, endive, cucumber and lettuce with cranberries and apples. Mains range from pastas (some house-made) to thin-crust pizzas, burgers with fries, and substantial entrées such as succulent osso bucco and rack of “kobe” pork…