Welcome To Common Lot Restaurant in Millburn NJ

We Are a Young and Talented Couple With a Commitment to Sophisticated, Relaxed Cooking and Great Service at Our Millburn Restaurant Common Lot


 I grew up in Australia and have lived in India, The Philippines, Hong Kong, Canada, The Channel Islands, Austria, England and now the USA. I apprenticed under Matt Moran, one of Australia’s most successful chefs and honed my skills in some highly successful (and tough) Michelin-starred restaurants in Europe. These included Pierre Gagnaire’s London establishment, The Lecture Room, Heston Blumenthal’s Dinner by Heston, The Atlantic Hotel in Jersey, as well as The Hotel Kristiania in Lech am Arlberg, Austria and as Head Chef at The Cottage Point Inn in Sydney.

This international experience has greatly influenced my sense of culinary adventure and style, which I now bring to our first restaurant, Common Lot.


I am Austrian and, like my husband and partner, have lived abroad and traveled extensively, including Switzerland, South Africa, England, The Channel Islands, Australia, Thailand, Indonesia and now the USA.

I studied front-of-house restaurant management at the Hotel Management School in Bludenz, Austria, where I learned European restaurant fine dining service and received certification as a Cheese Sommelier. I am passionate about teas and the art of tea-making and have studied this intensively.

I have a commitment to great service in a relaxed and accessible environment, and look forward to welcoming you to our restaurant.

Ehren and Nadine at Common Lot

Our Approach

Common: something shared, communal, a tract of land for everyone…
Lot: a crowd of people, abundance, plentiful…

millburn restaurants common lot


The surroundings are elegant but unpretentious; comfortable but handsome — an expression of our personalities and our commitment to the dining experience. We have created a relaxed, convivial environment with minimalist design, unexpected finishes, natural materials, texture and light. Check out the upstairs Library, which features a selection of Ehren’s extensive and beloved collection of cookbooks; our dry-aged room; the four-seat “Kitchen Pass” with its intimate perspective on meal preparation; and the main dining room, with its view to the buzz of the open kitchen.

And the food? It reflects our global experience, training and dedication to the craft of cooking: seasonal flavors, locally foraged produce, and fresh ingredients made with exceptional care and resulting in cosmopolitan dishes.


Contemporary cuisine made with local, seasonal ingredients combined in unexpected, exciting ways.

Even the most beautifully prepared meal can’t be fully appreciated until people gather to enjoy it. That’s why each item on this menu, every nuance of the space around you was created with one truth in mind: The best way to eat good food is together.

millburn restaurants common lot


The Kitchen Pass is our exclusive four seat counter directly overlooking the kitchen. It is our take on the traditional Chef’s Table and is a unique feature for Millburn nj restaurants. Our concept is that the diner purchases the seat for the evening and then joins us for a culinary ride. Subject to any dietary requirements, we will ‘feed you’ dishes of our choosing. The menu will be a surprise! We will include some dishes that are on the main menu, as well as some that we will prepare exclusively for you.

We want you to interact and have fun with the chefs. Seated as close to a working kitchen as possible, you will experience the heat, noise and pressure of meal creation, and see how a kitchen runs and operates. We look forward to seeing you.


millburn nj restaurant common lot kitchen pass
Common Lot NY Times Review



A little dessert I made for @chefalexsmith and Kori: Puff pastry, vanilla creme patisserie, truffle honey, truffle ice cream -@ehrenryan
Here is a dish @mmartellojr and I have been thinking about for a while. A fun cheese course for our Kitchen Pass. 🧀 
Two different shots:
1st Shot: Frozen Foie, pecorino, chestnuts and pecans, fresh pear.
The dish needed acid, so we froze yoghurt and grated it.
2nd Shot: the same with frozen yoghurt and Marigold(which you can't see)
#tbt to @out_inthefield at @riverineranch 📷  @thesocialpause
Peanut Butter Bavarois, dark chocolate ganache, molasses ice cream, roasted chocolate
For reservations and menu ➡ Hit the Link in BIO ⬆
We have a few seats left for our Fall tasting menu on November 16th.
These are the times and table sizes we have available:
2 tables of 4 at 5pm
1 table of 2 at 5pm
1 table of 6 at 8.30pm
If you are interested please email info@commonlot.com for more information.
Pan Seared Salmon, broccoli puree, kohlrabi, broccoli leaf, quinoa, chili jam ---------------------------------------------------For reservations and menu: Hit the Link in BIO ⬆
In-House Dry-Aged Ribeye ( 30+ days ), seasonal vegetables, broccolini, roasted potatoes and garlic, beef jus & 12 Hour Braised Lamb Shoulder, house-made Kimchi, sweet pickled cucumber, shredded lettuce, oyster and soy dressing, bao buns 📸 @uminskic ---------------------------------------------------
For reservations and menu ➡ Hit the Link in BIO ⬆
Thank you @urbanagreens for the beautiful flowers
Torched Scallops, pickled fennel, preserved lemon, roasted chicken jus

Join Our Newsletter/
Stay up to date with the latest news and happenings at Common Lot


Powered By: