Chef Christine Nunn, who astonished you at her (now-closed) Picnic in Fair Lawn with her high-brow interpretation of pigs in a blanket, is now executive chef at Grange.
Here, she'll surprise you with foie gras, served whimsically on a miniature short-stack of homemade pancakes, and she'll woo you with her
clever trio of deviled eggs (Caesar, chipotle, truffled).
The world has changed to the detriment of gracious living, writes Nunn
in "The Preppy Cookbook," released in late August. (The book is a playful collection of American cuisine, from lobster rolls to pot roast to tomato Jell-O mold.) You'll be reminded of that mid-century graciousness, in all its Hollandaise, blue cheese and crab-dip glory, at Grange
The restaurant is newly opened, and Nunn
is still finding her
groove, but expect a whimsical menu that changes with the seasons.