You know that feeling when you find a place that just gets it? Not just the food, but the vibe, the pace, and the weirdly specific way a chair should feel? For years, that was Common Lot for me. Tucked away at 27 Main Street in Millburn, it wasn't just another suburban "New American" spot. Honestly, it was a bit of a disruptor.
When Ehren and Nadine Ryan opened the doors back in 2016, a lot of people were skeptical. Who opens a high-end, globally-inspired, chef-driven restaurant in the middle of a Jersey town known mostly for its deli and its proximity to the Short Hills mall? Apparently, they did. And it worked. Until now.
The News Nobody Wanted to Hear
If you’ve tried to snag a table recently, you might have noticed things are different. Actually, more than different—they're winding down. In a move that honestly breaks the hearts of local foodies, Ehren and Nadine announced they are closing Common Lot in May 2025. They’re moving back to Australia.
It’s a family thing. Raising kids in Australia vs. the hustle of Jersey. I get it, but man, it stings. They aren’t just closing a business; they’re taking a specific kind of culinary soul out of Millburn.
Why Everyone Obsessed Over Common Lot
Common Lot restaurant in Millburn wasn't your typical "bread and pasta" joint. In fact, when they first opened, people were actually confused. "Where’s the bread basket?" "Why is there no penne vodka?"
Chef Ehren, who hails from Sydney and has worked in some pretty intense Michelin-starred kitchens like Sketch in London, didn't care about the status quo. He brought a "contemporary global" style that felt like a passport on a plate.
- The Shared Vibe: The menu was built for people who like to pick at each other's plates. Those "Smalls to Share" were the star.
- The Kitchen Pass: If you were lucky enough to sit at the four-seat kitchen counter, you got a front-row seat to the chaos—or rather, the controlled, silent ballet of a high-end kitchen.
- The Jono Pandolfi Pottery: Even the plates felt intentional. They used that heavy, earthy handmade stoneware that makes everything look like art.
I remember the first time I had the 12-hour braised lamb shoulder. It wasn't just meat. It was this umami-heavy, fall-apart situation served with lettuce wrappers. It felt like something you’d find in a hidden alley in Melbourne or a high-end spot in Manhattan, not right across from the Millburn train station.
The Struggles of a Jersey BYOB
One thing people forget is how hard it is to run a world-class restaurant as a BYOB. New Jersey liquor laws are basically a relic of the Stone Age. Ehren was actually pretty vocal about this, spearheading initiatives to reform the system.
When you can't sell a $150 bottle of wine or a $18 craft cocktail, your margins are razor-thin. You have to rely entirely on the food. That’s a lot of pressure on a kitchen. While it kept the cost down for us (honestly, bringing your own vintage to a place this good is a steal), it’s a tough way to grow a business long-term.
What You Need to Eat Before They Go
If you can get a reservation before that final service in May, do it. Don't think about it, just go.
The menu changes every few weeks, but there are some spiritual staples. The Black Angus Beef Tartare is usually legendary. They do things with acidity and crunch that most places overlook. And the duck. Chef Ehren has this thing for Rohan ducks—smoking them, dry-aging them, and serving them with these wild combinations like Thai red curry or pineapple gel.
It sounds weird on paper. It tastes like heaven in person.
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The Legacy of 27 Main Street
It’s easy to say "it’s just a restaurant," but Common Lot changed the conversation in Millburn. It proved that people in the suburbs actually do want to eat grilled octopus with spring onion relish. They do want to try a mango-coconut parfait that looks like a white chocolate planet.
They also showed that you can be "fine dining" without being stuffy. No dress code, no pretension—just really, really good ingredients and a staff that actually knows the difference between oolong and pu-erh tea (thanks to Nadine’s obsession with the art of tea-making).
How to Navigate the Final Months
- Book Now: Seriously. OpenTable is going to be a bloodbath. Weekends are already gone most of the time.
- Wednesday/Thursday is Key: They often do à la carte these nights, which is a great way to try more things without committing to a full tasting menu.
- Check the "Kitchen Pass": If you're a real food nerd, call and ask specifically about the pass. It’s the best seat in the house.
- The Wine Choice: Since it’s BYOB, don't bring the cheap stuff. This food deserves a bottle you’ve been saving. A crisp Riesling or a funky Pinot Noir usually plays well with Ehren’s global flavors.
It’s a bummer to see them go. But nine years is a hell of a run in the restaurant world. They’re leaving on a high note, which is more than most places can say. Millburn is going to feel a little quieter, and a lot less delicious, come June.
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If you want to experience the last of Common Lot, head over to their official site to check the current seasonal rotation. You should also look into the local foraging groups they partner with if you want to understand where those weird, wonderful herbs on your plate actually come from.