local. seasonal. farm to table.
A Toute Heure has been a mainstay of Cranford, New Jersey since 2007. An early adopter of the farm to table movement, ATH is dedicated to supporting local purveyors and using only the freshest seasonal ingredients.
Under the ownership of husband and wife, Marco and Nathally Florio, the restaurant prides itself on being attentive to detail.
Marco was born in Fraine, a small town in Abruzzo Italy, where his family owned a “forno”, or bakery/pizzeria. It was here where they made a living by milling grain and wheat, tended to the fields for wine harvest and cultivated the land to grow crops for each season. The forno was at the top of a hill so Marco’s father could get in his “cinquecento,” put the car in neutral and deliver bread to the local homes without ever turning the engine on. Marco remembers days of going to the family farm, past cows, goats and sheep. He would collect eggs, and while still warm, get them back in time to have his mother cook over the open fire – his own “farm to table.” What drives the Florio’s culinary desire is their cultural roots as well as their strong family values.
By participating in neighborhood events, working with local vendors and consistently doing the next right thing, A Toute Heure will be a part of the community for years to come.
Anthony-Joseph Capella, Executive Chef
By mining New Jersey's farms and waterways, artisan food products and homegrown beverages for the best and only the best, A Toute Heure's Executive Chef AJ Capella has become the leading under-30 voice working today in a Garden State restaurant kitchen.
The winner of the Garden State Culinary Arts Foundation 2017 Rising Star Chef Award, Capella has been working in restaurants and cooking for half his life. He grew up in Sussex County, amid farms and woodlands, and started as a dishwasher at a pancake house in Hamburg. While in high school, he met at Restaurant Latour the man who would become a key mentor, the celebrated chef Anthony Bucco. Inspired to pursue a culinary career, Capella went to the Culinary Institute of America, interning back home for chef Stefan Sabo at the Mohawk House in Sparta.
By the time Capella graduated from CIA, Bucco was spearheading Uproot in Warren, a landmark restaurant for innovation in high-style cooking, and invited Capella to join his culinary team. After Uproot, Capella followed his mentor to Hamilton Farms in Peapack-Gladstone.
Capella then worked with Corey Heyer at the Bernards Inn. Bucco once again tapped Capella, when he piloted the reopening of the legendary Ryland Inn, Whitehouse Station.
After a stint in California, running a dining-in-the-dark pop-up restaurant, Capella returned to New Jersey as the sous chef of the Pluckemin Inn. Soon, the Ryland Inn recruited him as chef de cuisine, working first for Craig Polignano and then Chris Albrecht.
Nationally renowned chef Grant Achatz was Capella's next culinary guide, when the James Beard Award winner took charge of the kitchens at the Mandarin Oriental on Columbus Circle in New York. There Capella was reunited with his CIA roommate Michael Dengelegi, with whom he had staged at Thomas Keller's Per Se in the Time-Warner complex.
Ever involved and engaged with trends, benefits for social causes, and teaching aspiring chefs, Capella has done pop-ups with his best friend from childhood, Robbie Felice, of Viaggio in Wayne; dinners in conjunction with Ben Walmer and the Highlands Dinner Club and Ironbound Hard Cider.
His abundance of close personal relationships is a reflection of his work ethic, as well as his commitment to using locally sourced ingredients, which you will see highlighted whenever you come into the restaurant. You would call his style of cooking “modern American” because his influences come from all over the world, but utilizing what’s in season and what’s local will always be his guide. Ultimately, A.J.’s mindset is simple - making the best food possible at all times.
Private Events at A Toute Heure
A Toute Heure hosts private events any day of the week; day or night. Our restaurant is one room with 12 tables, and can comftorably hold up to 40 people. In the summertime, we have outdoor seating and can accommodate between 50 and 60 people . In order to set up an event please e-mail email@example.com with the day and time you would like your party to be, as well as the amount of people you think will attend. The chef will then contact you so that you may together create a menu tailored just for your event.
Chef’s Tasting Menu
Chef A.J. would like the opportunity to cook for you. For a truly personal experience, let go of your expectations of a traditional meal in the suburbs by making a reservation for his six-course tasting menu. His overabundance of experience combined with his never ending commitment to creating one transcendent dish after another makes him a unique candidate for a chef’s tasting. A.J. takes great pride in all of his work but his personalized menu will contain sumptuous dishes as well as one of a kind experiments that will not appear on the a la carte menu. He is well versed in styles of cooking from all over the world which means you will never know what to expect. Combining unexpected cuisines and flavors is the norm. That being said, the focus at A Toute Heure will always be on what is in season, as well as obtaining ingredients from local purveyors.
The Chef’s Tasting Menus is $85 per person excluding tax and gratuity. Reservations for the Chef’s Tasting menu must be made at least 24 hours in advance over the phone at (908)-276-6600 or by e-mailing firstname.lastname@example.org. Please note any allergies or dietary restrictions, which the chef will use as a guide when creating your menu. As the Chef’s Tasting is specifically tailored to each guest, if you need to cancel your reservation with less than 24 hours’ notice, we will charge a cancellation fee of $50 per person.
232 Centennial Ave,
Cranford, N.J. 07016
Lunch - Tuesday thru Friday, 12pm - 2pm
Dinner - Tuesday thru Thursday, 5pm – 9pm
Dinner - Friday and Saturday, 5pm – 10pm
Brunch- Last Sunday of Every Month, 10:30am - 1:30pm
Closed Sundays & Mondays
We recommend making reservations for all services / Reservations can only be made 30 days in advance / For walk-ins, we only seat parties on a first come, first served basis / All weekend reservations require a credit card, cancellations must be made prior to 3pm day of.