Laurel & Sage
973-782-1133
American and Continental Cuisine
Closed Monday and Tuesday
Open 5:00 PM Wednesday thru Sunday for dinner
Brunch on Sunday
No daily specials, but menu changes monthly
BYOB
Reservations suggested, especially on weekends
Street Parking
Chef/Owner Shawn Paul Dalziel grew up in a California restaurant owned by his family and has since gained experience in a variety of places. He is a graduate of the California Culinary Institute, has trained in a number of fine restaurants, and has served as the Executive Chef in several New York City restaurants. His experience shows as does his magical touch with food.
Reservations suggested, especially on weekends
Street Parking
Chef/Owner Shawn Paul Dalziel grew up in a California restaurant owned by his family and has since gained experience in a variety of places. He is a graduate of the California Culinary Institute, has trained in a number of fine restaurants, and has served as the Executive Chef in several New York City restaurants. His experience shows as does his magical touch with food.
Dalziel opened this latest addition to Montclair's restaurant scene in 2015. Located in the spot previously occupied by Ariane Duarte's popular CulinAriane, Laurel & Sage is carrying on the tradition of outstanding cuisine at this corner location.
Dalziel and his wife completely renovated the restaurant, opening up the space and adding a hip contemporary decor. The tables are made of beautiful wood as are the chairs. A hard wood floor, soft gray walls hung with minimal art, and simple but elegant ceiling fixtures make the restaurant feel comfortably spacious and special.
We were welcomed by the wait staff, and since we were early, we were given our choice of table. Our server reviewed the menu and informed us that while they don't usually have daily specials they did have clams on the half shell and Alaskan King Crab Legs that Thursday night. We had several questions which were nicely answered.
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Newly decorated dining room |
After we placed our orders, a server came over with a big square basket of homemade breads and popovers. We adore popovers which we've not seen served anywhere else, so we pounced on those. That night the chef had prepared two kinds of popovers, one with gruyere cheese and the other with rosemary. We'd be hard-pressed to choose a favorite. They were mouth-wateringly good. We also sampled the delicious mini-croissants.
Then we were served a mini-course called the Amuse Bouche. This is a complimentary sample of something special that the chef prepares for each night's diners. It came as a delightful surprise. Our sample was a lamb slider with slivered peppers and a tasty sauce. Our mouths were indeed pleasantly amused.
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Amuse Bouche Lamb Slider |
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Beet Salad and Field Greens |
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Soft Shell Crab |
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Stuffed Chicken Breast |
Then onward to dessert. The profiteroles sounded irresistible so we easily gave in to them. The puff pastries were filled with vanilla ice cream and topped with a rich chocolate sauce. A fruit compote accompanied the profiteroles and was a perfect counter to the chocolate sauce.
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Profiteroles |
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Apple Strudel |