The Somerset Hills Hotel, a staple in the community for decades, is home to Tap & Bitters, a chef-driven Cajun restaurant. Open daily for breakfast and dinner, guests and locals can enjoy delicious cuisine, locally curated cocktails and 19 perfectly chilled craft beers on tap.
Built in 1987, the hotel’s facade is an homage to the history of the area, which is home to many sites and monuments that played a major role in the American Revolution. The interior of the hotel is newly reimagined following a major $22 million renovation in 2020 and part of the Tapestry Collection by Hilton. The boutique hotel features contemporary-inspired guest rooms and spacious suites offering leisure and business travelers all the comforts, services and amenities. (If you are not a Hilton member, owner 6R Group also offers accommodation at nearby Delta Hotels by Marriott.)
In addition to offering elevated touches and modern amenities, the hotel caters to corporate groups and social events. The ballroom is flexible enough to fit small affairs or can accommodate up to 150 people. There are several private function rooms, as well as a semi-private space off the restaurant, which is perfect for bridal showers, birthday parties or viewing sporting events.
“Hospitality is important to us,” says Ania Krzanowska, area director of sales. “We love to be part of the neighborhood and love how we have grown to be a neighborhood hotspot.”
The menu at Tap & Bitters is full of Cajun stylings, comfort food and local favorites. This plays right into Chef Emmanuel (“Manny”) Cruz’s wheelhouse, allowing him to incorporate his own culinary influences and cooking style. “Food is comforting, and I always aspire to ensure my dishes give my guests the same comfort I felt when eating my mother’s dishes,” he says.
Family ties and comfort certainly play into Cruz’s kitchen philosophy. Many children dream of becoming an astronaut, a firefighter or a professional athlete. Cruz has wanted to become a chef since he was young. Spending most of his time in his father’s restaurant, Cruz entered the professional culinary world at 15. A graduate of Elijah’s Promise Culinary School, he has worked in a range of restaurants, including large chains as well as local favorites. Having previously served as a line cook, in 2023 he took over leadership of the kitchen at Tap & Bitters. Now holding the reins, he leads a lean team to create and execute a New Orleans–themed menu for the restaurant, while also supporting the broader catering menu for the hotel’s event services.
“I love the teaching side of being a culinary leader. I like to have fun in the kitchen and try to ensure that my team is also having fun,” Cruz shares while showing me around his kitchen, which is spacious enough for the team to execute a wide array of menu options simultaneously. For onsite events, the team at Tap & Bitters can offer several styles of cuisine beyond the Cajun menu, including Asian, Taco Tuesday and Southern Comfort themes.
Recently, my wife and I were able to visit for a much-needed date night. Walking into the main lobby felt like an escape from our everyday life—as though we were actually on vacation. A calm and sophisticated entry, the warm and welcoming atmosphere put us immediately at ease. Greeted straight away by a friendly face at the front desk, we made our way directly to the restaurant. The long, classically styled bar is inviting, and the open seating offers comfort for quiet dates, group dinners or dinner meetings. Taking in our surroundings, we perused the menus. The craft cocktail menu is vibrant with a unique flare and there is a wide selection of spirits, but the real draw is the 19 seasonally rotating beers offered on draft.
We began with the Honey Glazed Brussels Sprouts and cleared the plate without any trouble. Well-cooked with the slightest char, the sherry glaze paired nicely with the natural flavors of the Brussels sprouts. My wife opted for the Steak Frites. A simple, straightforward dish packing a powerful punch, the grass-fed strip loin was wonderfully tender and flavorful. I was unable to resist the draw of the menu’s most popular dish: the Coffee Crusted Pork Chop. Paired with a sweet and spicy bourbon glaze, the nuttiness of the coffee really explodes with flavor. “The picture I’m trying to paint with this dish reflects the comfort that I get from eating my mom’s food,” says Cruz.
Learn more about Tap & Bitters and the Somerset Hills Hotel at SomersetHillsHotelNJ.com.
Richard Hannum (“Small Time Foodie”) is a food reviewer based in Bridgewater who studied at the Auguste Escoffier School of Culinary Arts.
Coffee Crusted Pork Chop
1 12 oz bone-in pork chop
Coffee Crust:
2 c ground coffee
1 c brown sugar
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp kosher salt
1.5 tsp black pepper
2 tbsp dry ground mustard
Sweet Bourbon Glaze:
3 c bourbon
1 c brown sugar
½ c Dijon mustard
6 tbsp Worcestershire sauce
4 tbsp honey
4 tbsp apple cider vinegar
4 tsp kosher salt
4 tsp garlic, minced
2 tsp red pepper flake (optional)
Coffee Crust Method:
Add all ingredients to a bowl and mix well.
Set aside.
Sweet Bourbon Glaze Method:
Add bourbon to a pot and flambé to remove alcohol and reduce by half.
Add the rest of ingredients and simmer for 10 minutes until it thickens.
Coffee Crusted Pork Chop Method:
Pat dry pork chop.
Spread coffee crust on a plate or tray.
Press pork chop on coffee crust and be sure to coat all sides.
Add pork chop to broiler and cook halfway (you can also pan sear).
Transfer to 400°F oven to finish cooking.
Take pork chop out of oven at desired temp and let rest for about 10–15 minutes.
Heat bourbon glaze and drizzle over the pork chop.
Garnish with fresh parsley and enjoy with your side of choice.
I was unable to resist the menu’s most popular dish: the Coffee Crusted Pork Chop.