We are a farm-to-table restaurant focusing on community, sustainable options, and organic products. Our menu changes daily based on the in-season produce available from our local farms. Besides freshly made soups and sandwiches, The Grange offers specialty, seasonal menu items prepared by a talented chef in a casual, intimate setting. We take pride in our mission here at The Grange and are proud to have a signature cooking style; preparing our food using influences from different methods of cultural cuisines. Our main goal is to provide customers with farm fresh cuisine that not only tastes great but is good for you too.
The Grange Restaurant and Local Market is a brilliant collaboration between Grower, Dominique Herman, and Chef James Haurey, her partner. Dominique is locally known for her certified organic vegetables, great garlic, herbs, and flowers grown on two picturesque acres of black dirt.
Before opening their own restaurant, James was Executive Chef of Warwick’s Crystal Inn, where he established its reputation as a leading edge dining destination. Haurey brings a breadth of culinary experience and intimate knowledge of food production to his work. A Johnson and Wales University graduate, Mr. Haurey developed a reputation for eclectic, contemporary variations on classic culinary themes. Haurey worked as Chef at the Ryland Inn under Executive Chef Craig Shelton whom Haurey credits with providing the basis for his own training. The Ryland Inn, in White House, NJ is rated one of the top 15 restaurants in the country. More recently, Chef Haurey was Chef De Cuisine at The Dining Room in the Short Hills Hilton.