Captain Dunkin’s Scottish Ale is the polar opposite of an IPA: a little sweet, very malty, low hops, and supremely delicious on a frigid evening. One of us also tried a gin and tonic made with gin they make (season) right here. Interesting touch of rosemary. All the food was good or better; Trap Rock is becoming one of our favorite New Jersey restaurants.

Caramelized Brussels Spouts are served with chunks of the house bacon. This side makes a great appetizer.

Caramelized Brussels Spouts are served with chunks of the house bacon. This side makes a great appetizer.

House Smoked Pulled Pork Tacos, served with black bean salsa, queso fresco, pico slaw, and cilantro creme fraiche

House Smoked Pulled Pork Tacos, served with black bean salsa, queso fresco, pico slaw, and cilantro crème fraîche

Beer Cheese Soup with house smoked bacon is warming on a 20 degree evening. Thankfully not a thick bowl of cheese sauce, but a true soup. The flavor was actually reminiscent of the coating on Doritos, which is much better than it sounds.

Beer Cheese Soup with house smoked bacon is warming on a 20 degree evening. Thankfully not a thick bowl of cheese sauce, but a true soup. The flavor was actually reminiscent of the coating on Doritos, which is much better than it sounds. A couple of slices of an excellent, coarse-textured country bread were most welcome.

Roasted Porchetta: the pork is from Niman Ranch, served atop garlic and herb polenta, with broccoli rabe and red wine mustard sauce. This was fascinating: the meat had the reddish color of cured meat but tasted nothing of ham. Luxuriously fatty, highly herbed and seasoned with a flavor like good pork sausage, crusty and very satisfying. The coarse-grained mustard sauce was sharp and sweet and included a few chunks of a grainy fruit infused with the taste of the sauce - it night have been apple, pear, Asian pear, or quince. The coarsely milled polenta, even with the garlic and herbs, in this company was a gentle corny counterpoint to the rich pig.

Roasted Porchetta: the pork is from Niman Ranch, served atop garlic and herb polenta, with broccoli rabe and red wine mustard sauce. This was fascinating: the meat had the reddish color of cured meat but tasted nothing of ham. Luxuriously fatty, highly herbed and seasoned with a flavor like good pork sausage, crusty and very satisfying. The coarse-grained mustard sauce was sharp and sweet and included a few chunks of a grainy-textured fruit infused with the taste of the sauce – it night have been apple, pear, Asian pear, or quince. The coarsely milled polenta, even with the garlic and herbs, in this company was a gentle corny counterpoint to the rich pig and mustard sauce.

Lowcountry Shrimp and Grits is a menu staple at Trap Rock. The stone ground grits are garnished with tasso and sundried tomatoes, and are dressed with a sherry pan sauce.

Lowcountry Shrimp and Grits is a menu staple at Trap Rock. The stone ground grits are garnished with tasso and sundried tomatoes, and are dressed with a sherry pan sauce.

The Lobster Crab Cake is served with comeback sauce! Wow, that's the first time we've seen comeback sauce, a relative of Russian dressing or remoulade sauce, outside of Mississippi.

The Lobster Crab Cake is served with comeback sauce! Wow, that’s the first time we’ve seen comeback sauce, a relative of Russian dressing or rémoulade sauce, outside of Mississippi.

The beer float is made with their rich, dark porter but, you know what? We're not sold on this in-vogue idea. Root beer is a better base for ice cream, whipped cream, and caramel sauce.

The beer float is made with their rich, dark porter but, you know what? We’re not sold on this in-vogue idea. Root beer is a better base for ice cream, whipped cream, and caramel sauce.

279 Springfield Avenue
Berkeley Heights NJ 07911
908-665-1755
Trap Rock Brewery & Restaurant’s Website
Trap Rock Brewery & Restaurant on Facebook
LAF review of Trap Rock Brewery & Restaurant