You’re walking down Valley Road in Upper Montclair, maybe heading toward the train station or just killing time on a Saturday afternoon. You pass a storefront that doesn’t scream for attention with neon signs or flashy posters. Instead, there’s a quiet, rustic confidence to the place. This is Turtle and Wolf Montclair, or more accurately, Turtle + The Wolf, and if you haven’t eaten there yet, you’re missing out on what is arguably the most soulful kitchen in Essex County.
Honestly, the name alone usually starts a conversation. It’s not some random hipster branding. It actually pays homage to the Lenape Native Americans who originally lived in this pocket of New Jersey. The turtle and the wolf were two of their clan symbols. It’s a small detail, but it tells you a lot about how the owners, Lauren Hirschberg and Matt Trevenen, feel about their roots. They both grew up right here in Montclair. They went to Montclair High. This isn't just a business for them; it’s a hometown project that happened to become a massive culinary success.
The Fried Chicken Obsession
Let’s get the big thing out of the way first. People lose their minds over the fried chicken here. It’s officially called "Lo’s Famous Fried Chicken," named after Chef Lauren (who everyone calls Lo).
But here’s the catch: you can’t just walk in at 7:00 PM on a Friday and expect a bucket. It’s usually a "large format" meal, meaning it’s designed for groups and often requires a heads-up. Why? Because they brine that bird in buttermilk for ages, dredge it in a specific spice blend, and fry it to a level of crunch that’ll make you realize why the grocery store stuff is a lie.
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It comes out on these big platters with biscuits that are basically clouds made of butter, mashed potatoes, and these BBQ baked beans that have a depth most people can’t replicate at home. It’s communal. It’s messy. It’s the kind of meal where you stop checking your phone because you’re too busy trying to figure out how they got the skin that crispy.
What’s on the rest of the menu?
If you aren't in a fried chicken mood, or you're just a party of two, the a la carte menu is where the "bistro" side of Turtle and Wolf Montclair really shines.
- Beef Tartare: Forget the slimy versions you’ve had elsewhere. Lo does it with black garlic aioli and a potato crisp. It’s earthy and sharp.
- The Pork: They are obsessed with Berkshire pork here. Sometimes it’s a terrine, sometimes it's a daily roast with polenta.
- Duck Pot Pie: This is the stuff of legends during the colder months. We're talking duck meat, foie gras, and a "heart gravy" tucked under a golden pastry crust. It’s heavy, sure, but it’s the ultimate comfort food.
- Ricotta Meatballs: These are served over creamy polenta with broccoli rabe. It’s a nod to that classic Jersey-Italian heritage but elevated.
The "Craft" Influence
If the food feels more precise than your average neighborhood joint, there’s a reason for it. Lauren Hirschberg didn't just wake up one day and decide to fry chicken. He spent over a decade working for Tom Colicchio’s Craft restaurant group in Manhattan.
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You can see that high-end DNA in the way they source ingredients. They aren't just buying whatever is cheap; they’re working with local New Jersey farmers. They even buy their burrata at the local farmers' market. This "simple soulfulness" is actually pretty hard to pull off. It takes a lot of technical skill to make a dish with three ingredients taste that good.
Making a Reservation (And Bringing Your Own)
The vibe inside is relaxed. It’s warm. It’s got that "grandma’s kitchen" feel but with better lighting and contemporary art. It’s a BYOB, which is a huge part of the Montclair dining culture.
Pro Tip: If you're going for the fried chicken or the suckling pig (yes, they do whole roasted pigs for big groups), stop by a local wine shop like Angelbeck’s on your way.
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The restaurant is at 622 Valley Road. Parking can be a bit of a nightmare on Valley, but there’s a lot in the back that is free after 7:00 PM and all day on Sundays. Entrance is actually easier from the back patio anyway.
Common Misconceptions
People often think Turtle and Wolf Montclair is a Southern restaurant because of the biscuits and the chicken. It’s really not. Lo is a Jersey guy through and through. He just happens to apply French and Italian techniques to the stuff we all grew up eating.
Another thing: some people find the price point a little high for a "neighborhood spot." But you have to remember you’re getting Manhattan-level sourcing and technique without having to pay for a PATH train ticket. The portions are also deceptively large. You’ll probably leave with a bag.
Actionable Steps for Your Visit
- Plan Ahead: If you want the fried chicken dinner, check the website and call or email at least 48 hours in advance. It sells out.
- Sunday Dinner: They open at 4:00 PM on Sundays. It’s a great time for a "family style" meal before the work week starts.
- Check the Specials: The menu rotates based on what’s actually growing in New Jersey. Always ask about the daily Berkshire pork offering.
- Save Room for Dessert: The brioche doughnuts with orange caramel sauce are non-negotiable. Don't fight it.
- BYOB Strategy: Bring a dry Riesling or a light Pinot Noir. They pair perfectly with the fat and salt of the fried chicken.
This place isn't just another stop on a food tour; it's a cornerstone of the Upper Montclair community. Whether you're there for a first date at the counter or a 10-person birthday blowout over a suckling pig, Turtle and Wolf Montclair delivers a meal that feels both like a special occasion and a trip home.
Check their Instagram on Mondays—that’s usually when the week's specials and the updated takeout menus drop. If you're looking for a table, hit up Resy, but don't be shocked if the prime 7:00 PM slots are gone weeks in advance. Just take the 5:30 PM. It’s worth eating a little earlier.