Martini Grill, Wood Ridge

Chef Aret Cakir opened Martini Grill to let his culinary imagination run wild. He feeds celebrities flying in and out of Teterboro, and cut his teeth in the famous Maxine's (Paris) and Le Cirque (New York), but at Martini Grill, he's free to layer and sculpt his favorite Continental influences however he sees fit. Aret's classical French training shines through in every Martini Grill dish, but it's not alone. Entrees also bear an Italian tint, as well as influences sourced from traditional American cuisine.

Chef Aret dresses braised lamb shank with vegetable brunoise and white-bean provencal. He sears filet mignon medallions, then crowns them with jumbo shrimp, roasted peppers, and mozzarella. He roasts crescent duck, nestles it on a bed of cranberry-walnut cous cous, and accents the plate with a pomegranate-mustard jus reduction. Escargots, rare tuna with warm citrus, and swordfish comprise a few of the many seafood faves. And as one might expect from the restaurant's name, it's got a martini list as long as its truly extensive wine list.