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Creative Comfort Food


Small Plates Menu  

100+ Craft Beers 30+ Glass Wines 10+Handcrafted Cocktails

(973) 442-9311 / Reservations  

The BAR is NOW OPEN @ 12pm TUESDAY - FRIDAY 

Click HERE for MOTHER'S DAY!

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Creative Comfort Food


Small Plates Menu  

100+ Craft Beers 30+ Glass Wines 10+Handcrafted Cocktails

(973) 442-9311 / Reservations  

The BAR is NOW OPEN @ 12pm TUESDAY - FRIDAY 

Click HERE for MOTHER'S DAY!

enjoy our 12 drafts & 100 bottles of craft beers form around the world.

WE ACCEPT NJBC CARDS! **10% off food & $1. off beer**

 

enjoy them at the bar or in the dinning room. our signature handcrafted cocktails are not to miss. 

30+ wines by the glass,

want to sample 4? try a flight! 

View the full menu →

Planning a Spring Event - CLICK HERE - for information about 10n Private Parties 

Nicoles Ten catering menu includes both popular menu dishes & additional delicious dishes. Feel free to contact the restaurant with any catering questions.  www.nicolesten.com/catering-menu 

 

 

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Weekly Specials


weekly drink, oyster, small plate, and entree specials

below are a few of the delicious specials we have this week  

 

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Weekly Specials


weekly drink, oyster, small plate, and entree specials

below are a few of the delicious specials we have this week  

 

weekly drink, oyster, small plate, and entree specials

above are a few of the delicious specials we have this week  

 

 

View the full menu →

Interested in having Nicole's Ten cater your next event? No holiday party is complete without our award winning Lobster Mac & Cheese. Please see www.nicolesten.com/catering-menu for more information.  

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About


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About


The Restaurant 

Just a bit about Nicole’s Ten …
We have searched high and low for a term to categorize our cuisine and decided it can pretty much be summed up in a simple phrase… ‘Creative Comfort Food’. This encompasses our food, restaurant ambiance, and bar as well. “New American Cuisine” is a broadly used term which does describe a portion of our vision but is far too broad a category. Simply put, our menu is designed to take ingredients you have always eaten, preparations which are approachable, and combine them in a way you may not have seen before. Are we successful? We think so, but our guests are the best to judge. 
Our dining room and bar are designed to offer our guests a refuge, a place to relax and enjoy. It should feel as if you’re eating at a friend’s house who decked the walls with candles, put on some sound-scaped background music and made all of your favorite meals for you to choose from. Oh, kinda forgot to mention our craft brews and wines… with a 150+ ever growing beer list and with 30+ wines by the glass (over 100 bottles too!) we try to bring something for the novice and the geeks alike. 
Being a small business ourselves, we proudly support local purveyors and believe strongly in community. We exclusively offer fresh products and boast organic, all natural and sustainable options throughout our menu. Freebird, Crescent, Jail Island, Hudson Valley Bakers, and Lancaster are just a few of the small companies we work with to ensure quality. We are also beginning to stock many local breweries to ensure that same quality with brews!
If you’ve taken the time to read this far, chances are your game for a few more lines… 
Long story short, we refuse to be like other restaurants in that we never want to become pretentious. A menu should be fun to read, not just an ingredient list and food should be savory and fun to eat. Most importantly, a restaurant should never be ruled by the industry but rather by its guests and chefs’ visions. Your servers should be well versed as to the menu but never stuffy… we celebrate points of service but encourage a personal rapport and friendly interaction with our guests. We want our guests to eat, have fun, relax, and obviously come back knowing we will do our best to make them comfortable, fat, and full everytime! We truly wish you to have a great experience with us and come back time and time again. 

The Staff 

Nicole Dabal

Owner/General Manager

A graduate of the Institute of Culinary Education (I.C.E.) for Culinary Arts/ Restaurant Management and a prolific French trained cooking enthusiast, Nicole has had a love affair with cooking for as long as she can remember. Working her way through college via the restaurant industry in various locations throughout the Tri-State, Nicole has long pursued her passion for cooking while all along furthering her applicable skill set. In possession of a degree in Psychology as well, she utilizes both in daily operations at the restaurant. Extremely creative & career driven from a young age. Nicole had always dreamed of owning a restaurant and made the dream a reality in 2007 at the bright young age of 29, opening Nicole’s Ten thus becoming one of the youngest female restaurateurs in Morris County. With an insistence on fresh, high end ingredients and an unwavering passion for creating cuisine. Nicole’s now solidified dream continues to grow which is evident throughout every aspect of the restaurant, its menu, and the patrons.

 

Chris Masey

Executive Chef

Described by some as a ‘ Jack-of-all-trades and creative by nature, Chris calls upon his background in fine art & photography on a daily basis throughout the restaurant, be it through some of the original art and décor or in the kitchen as a Chef. His artistic vision can be seen through his style of cooking, utilizing a variety of methods through the fusion of multiple ethnic preparations. Chris ‘designs’ a host of unique dishes. His Chef background includes such restaurants as Morristown’s former South Street Trattoria, Margot’s Nue’clectic Cuisine, & even a stint with Marriott Corp. as well as several Italian restaurants in Chicago. Putting his heart and soul into every recipe he creates, the plate becomes his palette.

Nell Conway

Manager

Nell Conway might have found her passion for fine food and drink growing up in a home that often picked a fine wine first and then the food that would be right with it. Or it could have been during her travels to Europe, Australia, South America, and the Caribbean and around the USA. 

Nell attended VCU in Richmond, Virginia where she worked with the exclusive Richmond Country Club. Here Nell flourished from an accomplished waiter to taking the first step on her road to becoming an inspired manager. After a few months at the club, she was promoted to a management position and formed a special events department much to the delight of the many members.  Life goes on and Nell returned north where she has applied her natural talents at several other fine restaurants and continued to develop her skills and repertoire.

But her background does not end there, months of work on a cooperative organic farm in Argentina and a year as director of original content and events at MOX/DJ Club Network have rounded out and deepened her ardent drive toward creating perfect dining affairs.

In recent she found the perfect forum for her love of food, drink and the theater at Nicole’s Ten, and she certainly hopes you say hello on your next visit.