Hand-carved Cambodian bas-relief sculptures line Chakra's palatial, softly lit space, accenting silk-tented bungalows, teak flooring, and a low-lit stone water wall that oscillates between the colors of the seven chakras. Amid this earthy, intricate decor, Executive Chef Thomas Ciszak crafts eclectic fare with a simple philosophy, which he related in a New Jersey Monthly article: “I don’t get stuck in cuisine labels … I want to focus on what people love to eat. I just want it to taste great.”
He delivers on that philosophy with a seasonal menu of sophisticated yet accessible dishes, which may include selections such as a parma ham sushi roll, a classic veal schnitzel with a preserved lemon vinaigrette, or a hot dog masquerading in a top hat. His meals pair seamlessly with the bar’s specialty cocktails, as well as with selections from an extensive wine list, which Gayot included on its Top 10 Wine Lists in Northern New Jersey. For a sweet finale, the chef concocts a dessert menu that is chalk full of gourmet, sugary delights such as homemade Tahitian vanilla ice cream or chicory iced coffee paired with fresh-baked donuts and police-siren sound effects.
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