Chef Eric LeVine Unveils Fresh American-Italian Dining Experience at Clark’s Paragon Restaurant

Award-winning chef Eric LeVine is preparing to introduce a new chapter for a well-known Central Jersey restaurant by relaunching Paragon Tap & Table with a refreshed identity, updated menu, and redesigned dining experience. The restaurant, located in Clark, New Jersey, is expected to reopen on September 10 under its new name, Paragon An American Italian Gastro Pub.

The relaunch marks LeVine’s return to the restaurant after an eight-year break. Working alongside his business partners, Purvi Shah and Akik Shah, the chef is transforming the establishment by combining the familiar atmosphere of an American gastropub with the flavors and traditions of Italian cuisine.

Rather than completely replacing what guests already enjoy, the new concept builds on the restaurant’s existing identity. LeVine explained that the goal is to keep the gastropub experience while introducing Italian-inspired dishes prepared with his own creative approach. The restaurant will feature a redesigned interior, updated staff training, and a menu that balances comfort food with modern presentation.

One of the biggest highlights of the relaunch is the new food selection. Classic Italian favorites such as eggplant parmesan, chicken parmesan, and pork parmesan will remain recognizable but will be prepared differently. For example, the eggplant parmesan will feature blistered tomatoes and fresh bocconcini mozzarella instead of the heavier sauces and cheese often associated with traditional versions.

The main course menu will offer several Italian-inspired dishes, including chicken scarpariello, pork chop pizzaiola, veal Milanese, braised short rib prepared osso buco style, and oven-roasted salmon. These dishes are designed to provide familiar flavors while adding refined techniques and fresh ingredients.

Paragon’s popular burgers, which have helped build the restaurant’s reputation over the years, will continue to be part of the menu. Guests can also expect a variety of brick oven flatbreads, giving diners more options alongside the restaurant’s signature offerings.

Chicken wings, a traditional gastropub favorite, are also receiving an Italian makeover. Instead of relying only on classic spicy sauces, the updated menu introduces flavors such as Calabrian hot honey, garlic parmesan romano, Sunday gravy barbecue, and lemon oregano Sicilian dry rub. The new recipes reflect LeVine’s belief that wings can deliver bold flavor without depending solely on heat.

The restaurant is also expanding its plant-based menu to better serve vegan diners. LeVine believes guests looking for vegan meals should have more meaningful choices than simple vegetable dishes. As a result, the new menu will include options such as lentil walnut bolognese and eggplant caponata made with roasted eggplant, olives, capers, pine nuts, and sourdough bread.

Another standout plant-based dish will be the roasted cauliflower steak scarpariello. The thick-cut cauliflower will be charred in cast iron, finished in the oven, and served in a white wine, roasted garlic, long hot pepper, and cherry pepper broth before being finished with olive oil, lemon, fresh herbs, and grilled bread.

Guests with a sweet tooth will also find several new dessert options, including tiramisu cheesecake and limoncello olive oil cake. According to LeVine, the restaurant plans to update its menu seasonally, while a brunch menu is also being developed for future service.

The chef said the overall focus is on creating dishes with bold flavors while avoiding unnecessary complexity. His approach is to elevate familiar meals without making them feel overly formal or difficult to enjoy. The objective is to create a dining experience that attracts customers because of the quality of the food and service rather than simply the restaurant’s location.

LeVine believes the combination of American gastropub dining and Italian cuisine fills a gap in the local restaurant market. He said there are few restaurants that successfully bring both styles together under one roof, giving diners an experience that offers variety while remaining approachable.

The pricing is intended to remain affordable for families and groups. Appetizers will range from $14 to $28, while entrée prices will fall between $18 and $38. The restaurant will also include a children’s menu. Inside, the dining room can accommodate approximately 120 guests, while the outdoor seating area has space for an additional 40 diners.

Beyond the menu, Paragon is undergoing a complete visual refresh. The updated interior will feature a rustic design with burnt orange and olive tones, creating a warm atmosphere complemented by distinctive lighting. The goal is to blend retro-inspired elements with a modern and energetic dining environment.

Customer service is another major focus of the relaunch. LeVine said the restaurant team is participating in extensive training to ensure every staff member understands the menu, wine offerings, and the importance of hospitality. He believes excellent service goes beyond meeting expectations and should create memorable experiences for every guest. LeVine brings more than four decades of restaurant experience to the project. In addition to operating restaurants in Farmingdale, New York, he has gained national recognition through appearances on several television cooking competitions, including Food Network’s “Chopped,” “Alex vs. America,” and “Beat Bobby Flay,” along with Roku’s “Morimoto’s Sushi Master.” Reflecting on the relaunch, LeVine said he continues to value growth and learning throughout his career. He described the opportunity to reinvent the restaurant as both exciting and meaningful, with the long-term goal of making Paragon known for creativity, versatility, welcoming hospitality, and consistently high-quality dining.

Sources

• Food Network
• Official restaurant information provided by Paragon An American Italian Gastro Pub and Chef Eric LeVine