Ninety Acres at Natirar, Peapack, NJ:
A Restaurant Review

Ninety Acres at Natirar, Peapack, NJ, A dining Review

Ninety Acres at Natirar
Natirar Resort & Spa
2 Main St.
Peapack, NJ

Best 2017 NJ Restaurant

Ninety Acres at Natirar: Restaurant Summary

Fare: New American

Price: Very Expensive

Food Quality: A well-executed, creative menu using local and sustainable food sources, with Vegan & Vegetarian options.

Service: Friendly and attentive, without being intrusive.

Ambiance/Decor: Elegant, romantic, yet casual, restored carriage house with original exposed bricks, dark wood flooring, walnut ceilings

Noise Level: Moderate to high during peak times

Overall Rating: 3 Stars

Note: Four-star Rating System from 1/2 Star = poor to 4 stars = Best in Class

Recommended For: Diners who enjoy a high-end dining experience in a trendy setting with outstanding decor and ambiance. Popular spot to celebrate a special occasion or a romantic night out.

Not Recommended For: Budget minded diners who may prefer simpler food, lower prices with less decor and ambiance

Recommended dishes: When available, The Venison Ossobuco; The Colorado lamb shank; and The Dry Aged Creekstone Farm Ribeye.

Dress Code: Business casual. Guests are asked to wear nice slacks, casual dresses or skirts along with collared shirts, blouses or sweaters.

Liquor: Extensive 42-page wine list, including  designated biodynamic, sustainable, or organic wines, and specialty cocktails. Bar scene is vibrant.

Located in the Natirar Resort & Spa, the 491-acre resort in the mountains of Peapack and within Somerset County parkland, the restaurant is in the Carriage House and Garage from the estate of the late Moroccan King Hassan II.
This is a popular spot to celebrate a special occasion or a romantic night out.

"Natirar" gets its name from the "Raritan" River spelled backwards that flows through the estate.

The Restaurant is part of the Ninety Acres culinary center that also contains a cooking school, wine school and working farm that breeds sheep, pigs, cattle, and chickens, and grows vegetables and herbs.

The kitchen at Ninety Acres kitchen is run by Executive Chef Peter Rudolph. Chef Rudolph received his formal culinary education the California Culinary Academy and honed his culinary skills at the Ritz Carltons in Marina Del Rey and Half Moon Bay, and the Campton Place Hotel in San Francisco. Prior to joining Ninety Acres, he worked in the kitchen at the Michelin-starred Madera Restaurant at the Rosewood Sand Hill Hotel and Resort in California.

Chef Rudolph oversees a well-executed, artfully presented menu using local and sustainable food sources.

Many of the ingredients are sourced locally from their Farm at Natirar, a 12-acre all-natural sustainable farm with over two hundred varieties of produce and humanely raised, pasture-fed livestock including Berkshire pigs, poultry, and sheep.

Ninety Acres 70 seat main dining room has been elegantly restored around the carriage houses original exposed bricks using dark wood flooring, butternut mill works, walnut ceilings, walnut candle lit tables with leather seating, and equestrian themed banquette fabrics.

In the warmer months there is dining outdoors on the 50-seat patio with a fire pit, lit trees, and rich wooden tables, chairs, and sofas and a scenic backdrop of mountains. This is also a great setting for a cocktail before dinner, as well for dining just before sunset.

Ninety Acres is open 5 days/week. Wednesday - Sunday for dinner. They are also open on Thanksgiving serving a three-course prix fixe menu. A Kids Menu is available for guests 12 and under is also available.

Note: No Valet Park. On-site parking is downhill from the entrance

Updated: October 2024

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