Blue Morel Restaurant and Wine Bar, Morristown, NJ
A Restaurant Review

The Blue Morel Restaurant and Wine bar in the Westin Hotel in Morristown has joined the trend of many restaurants looking to attract a new breed of younger, health conscious, diners.

The restaurant's decor has a modern, sleek ambiance, casual --- yet elegant.

The kitchen is skillfully under the control of Executive Chef Bryan Gregg

Chef Gregg received his formal culinary education at the Pennsylvania Institute of Culinary Arts. He later honed his culinary skilss at Michelin-starred restaurants in France and England. From there he returned to New Jersey to serve in the kitchens of Escape Montclair, Café Chameleon, Ho-Ho-Kus Inn, and Michael Anthony's.

Chef Gregg has been a repeat Featured Chef at the prestigious James Beard House. He was named Best Jersey Seafood Chef at the 2015 Jersey Seafood Challenge and represented the Garden State at the 2015 Great American Seafood Cook Off in New Orleans where he won the Seafood Showdown.

The new American seasonal changing menu is creatively prepared with servings smaller portions, fresh local ingredients, and lighter sauces.

The restaurant is committed to being socially responsible, using composting, recycling, and a water purification system that eliminates the need for plastic bottles.

The restaurant features more than 70 wines that are available by the glass, half-glass tastings, and by the bottle. If you prefer to dine at the bar, there is a broad selection of specialty cocktails, beers, and wines, and a light menu of burgers, salads, sandwiches, crab cakes, and cheeses.

The Blue Morel restaurant and Wine Bar is available for private parties with wine room that can seat up to eighteen.

The restaurant is open daily for breakfast, lunch, and dinner, and an extended breakfast buffet is served on Sundays.

Open on Easter, Mother's Day, Thanksgiving, Christmas Eve, Christmas Day, New Years Eve, and New Year's Day.

(Updated October 2024)