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The impetus, I was later told by the restaurant’s two key players, general manager Richard Spaulding and executive chef Peter Turso, both of the late lamented Restaurant David Drake, originated with university president Dawood Farahi.
“He wanted to use the building to showcase something that no school in the state has: a first-rate restaurant,” Spaulding says.
We pick the best organic ingredients at the peak of their perfection.
Then we triple wash, chop, and seal them in our breathable Packs — adding nothing but cold to ensure they stay living, fresh, and nutrient-rich, all the way to your door. Order your Press, pick Packs for your weekly bundle, and drink up amazing.
The upper floor includes a swanky, 30-seat bar/lounge with a window wall and a gallery overlooking the dining room.
The bar top is a slab of golden quartz lit from beneath.
A spiral staircase in stainless steel and wood leads down to the dining room (an elevator is also available), passing by the open kitchen.Editor’s Note: Ursino closed in September, 2015 When I heard that a serious restaurant opened last October on the campus of my alma mater, Kean University, you could have blown me over.As if that weren’t unlikely enough—after all, I have memories of cement-block buildings—it’s situated inside a gleaming, state-of-the-art science building with LEED certification, and much of its produce comes from its own 4-acre farm. After enjoying outstanding meals ensconced in its high-style banquettes (with retro cocktails), I have concluded that the idea is an inspired one.To complete registration, please check your email for a confirmation from Glip. If you didn’t receive the email, try checking your spam folder or click to resend.