From the first passed bite to the last, every course is prepared in-house under Chef Ryan DePersio.
Full-Service, In-House
Every dining experience is crafted entirely in-house, from the first hors d'oeuvre to the final bite of cake, each course prepared with precision, creativity, and care.
Elevated Cocktail Hour
A sophisticated selection of passed bites and artisanal beverages, circulated by professional servers, sets the tone before guests are ever seated.
Restaurant-Quality Menus
Progressive yet thoughtful dishes built on market-driven, seasonal ingredients, the same standard our chef brings to New Jersey's most celebrated tables.
Ryan DePersio
Chef / Partner · James Beard Semifinalist
The food at TillingHouse begins with a name New Jersey knows well. Chef Ryan DePersio built his reputation on Italian without borders at Fascino in Montclair, on the seasonal, market-driven cooking that earned Battello and The Kitchen Step their followings in Jersey City, and on years spent in the kitchens of Jean-Georges, La Braserie, and Enoteca Pinchiorri. That same sensibility, refined and unhurried, is what we bring to every event we host.
Everything is prepared in-house. There are no outside caterers to manage, no menus pulled from a binder. Executive Chef Dennis Mathews and the culinary team cook to the season and to the occasion, shaping each menu around the celebration it belongs to. A few signatures travel with the group as well, the indulgent Ricotta Gnocchi and the crisp Little Gem wedge salad among them, drawn from those celebrated menus. A tasting is where it starts, and where a wedding dinner or a milestone evening begins to take its final form.
From the first pour on the terrace to the last course of the night, the standard is simple. Food worthy of the day it marks. It is the difference our couples remember, and the reason so many of their guests ask who was in the kitchen.
