For most, being eco-friendly or “green” simply means using energy efficient lightbulbs, purchasing produce from local farms that don’t use pesticides and recycling their aluminum cans and glass bottles.
Highlawn takes all of this in not just one, but many steps further in a variety of ways…
Pleasantdale Farm, located on the grounds of Pleasantdale Château, another venue owned by the Knowles family, and just a mile down the road, produces thousands of pounds of produce each year – all of which is pesticide-free and used in the kitchens of our restaurants. Learn more »
Though we like to think our guests lick the plates clean every time, there are occasionally unfinished portions that make it back to the kitchen. For instance, the squab bones, dover sole skeletons and the T-bones in our steaks need to be discarded somehow. Learn more »
— The New York Times“Best Romantic
— Montclair Magazine“Best Full Service
— Suburban Essex Magazine