A Fresh Chapter at The Morris Proper

Located just steps from the Morristown train station, The Morris Proper has quickly become a favorite gathering place for local residents, commuters and diners. The restaurant’s warm hospitality, stylish setting and seasonally inspired cuisine have helped it carve out a place in the community’s thriving restaurant scene.

As it begins its second year, The Morris Proper welcomes Executive Chef Andrew Riccatelli, a New Jersey native whose impressive resume includes acclaimed kitchens and a win on Food Network’s Chopped. For Riccatelli, however, the opportunity isn’t about accolades—it’s about coming home. 

“The Morris Proper already had so many of the things I look for: a beautiful space, a talented team and a genuine commitment to hospitality,” he says. “But what really excited me was the opportunity to cook in New Jersey and celebrate the local ingredients we have right in our backyard. After spending years working in some amazing kitchens around the country, it felt like the right time to come back to my home state and help shape a restaurant that’s deeply connected to its community.”

Rooted in New Jersey

Riccatelli describes his culinary style as seasonal, ingredient-driven and approachable. “My goal isn’t to overcomplicate things,” he says. “It’s to create dishes that feel thoughtful, balanced and memorable, while still being comforting enough that people want to come back again and again.”

New Jersey’s growing season influences almost everything he does. “Rather than forcing ingredients onto the menu year-round, I’d rather celebrate what’s at its best in the moment and let the seasons naturally shape what we’re serving,” he adds.

For produce, the restaurant relies heavily on Harvest Drop, which connects it with some of the best farms in the region. For seafood, Local 130 supplies day-boat scallops, fluke, tuna and skate from Barnegat. “Having access to that kind of freshness is really exciting,” Riccatelli says. 

Another ingredient he is especially enthusiastic about is premium Piedmontese beef, which comes from a small farm in eastern Pennsylvania. “It’s not something you see on many menus,” he says. “The flavor and tenderness are exceptional—honestly, it’s one of the best steaks I’ve ever worked with.”

What’s New This Fall

Fall is one of Riccatelli’s favorite seasons because the ingredients become a little heartier and more comforting. “You’ll see beautiful local squash, mushrooms, apples, root vegetables and other seasonal ingredients woven throughout the menu, along with dishes that feel a little richer but let the ingredients take center stage.”

Several dishes have already become guest favorites. The Barnegat Scallops are incredibly popular thanks to their freshness, harvested from New Jersey waters and reaching diners’ plates within a day. Riccatelli, meanwhile, has a soft spot for the Pork Secreto. “It’s a beautifully tender cut that eats almost like a steak,” he explains. “We grill it over hardwood charcoal and serve it with New Jersey littleneck clams and a sauce made from fermented local peppers. It’s become a guest favorite, but it’s also a dish I’m especially proud of because it showcases the kind of ingredient-driven, seasonal cooking we’re striving for at The Morris Proper.” 

More Than Great Food

While exceptional cuisine is at the heart of The Morris Proper, Riccatelli believes memorable dining is about the entire experience. “I want people to feel taken care of from the moment they walk in,” he says.“Great food is essential, but the best dining experiences are about more than what’s on the plate. They’re about feeling welcomed, relaxing with friends and family, discovering something new, and leaving already thinking about what you’ll order next time.”

Looking ahead, his vision is simple: to continue establishing The Morris Proper as one of New Jersey’s destination restaurants while remaining a place that feels welcoming and accessible to the local community. “Guests will always find something new to discover here,” he says.