Embark on a Culinary Journey

Located in the heart of Bergen County, New Jersey, Chakra Restaurant invites you to embark on a culinary journey as you enjoy the ultimate dining experience with food, wine and friends. Savor our acclaimed New American cuisine, with European and Asian influences, as you take an excursion from the ordinary. From the moment guests walk through our doors, they feel as though they are transported to another place and time.

A distinctive combination of earthy, inviting elements sets the stage for our exotic restaurant, all carefully selected to illicit guests' passion and energy. Flickering candlelight from table tops and high fire crevices, accompanied by rich teak floors and tables, create an energy that is sensuous, uplifting, and soothing. Our expansive dining room, flanked by hand-carved Cambodian reliefs set within walls constructed of 120-year old textured bricks creates a stunning environment in which to relish an exquisitely prepared meal. Soft, velvet pillow-backed banquettes, a low-lit stone water wall transitioning between the colors of the seven chakras, Asian throw rugs, as well as romantic, silk-tented bungalows contribute to a sumptuous, other-worldly experience.

Join us and embark on a culinary journey…  

The Origin of Our Name

The name, "Chakra", is inspired by the ancient Yoga systems of India, and refers to the spinning, wheel-like vortices of energy within us. Chakras are centers of activity for the reception, assimilation, and transmission of vital life energies. The chakra reference encompasses and captures the true essence of what Chakra Restaurant represents…a connection to the mind, body and spirit, subtly channeled through the senses, using the elements associated with each chakra.

Our Executive Chef

Executive Chef Edward Lake relies upon the freshest, locally sourced foods for his culinary creations, from a daily array of line-caught fish from the New Jersey Coast and Long Island Sound, to hand-picked greens, free-range poultry, artisanal breads, and certified Black Angus beef.

From his work at Paris Desserts, to his graduation from the French Culinary Institute, he has amassed an array of diverse influences and instruction. With training as a pastry chef, his craftsmanship extends to original house-made pastries, gelati, ice cream, and sorbet. Chef Lake continued to hone his craft as executive chef at the United Nations from 1999 until 2003, working with numerous colleagues deemed Michelin star chefs, a prestigious culinary recognition. While at the UN, Chef Lake served as personal chef for the Secretary General and heads of state, including three American presidents.