Eat & Drink Archives | New Jersey Monthly: Recent Episodes
Eat & Drink Archives | New Jersey Monthly
At Sam’s Table, a unique, postcard-sized gem of a restaurant that only serves a tasting menu, guests are asked to stretch their idea of dining out and truly ponder the food on the fork. The challenge is fruitfully rewarded.
The four-course menu, which offers diners two to three choices per course, changes monthly. This gives chef Sam Stymest a chance to flex his creative muscles and also gives diners the delight of seasonal produce. In December, that included hearty ingredients like carrots and parsnips, as well as special tastes like cranberries and juniper. In March, spring onions, fennel and fresh peas reminded me of the changing season.
Dinner ($90 per person, at press time) comes with optional add-on bread ($10) and dessert ($14) courses, which you should take advantage of for the full experience.
It’s a thrilling culinary ride.
Chef and co-owner Sam StymestPhoto: Shilpa IyerStymest, a graduate of the Hudson County Culinary Arts Institute, did stints cooking at Fascino and Corso 98 in Montclair before heading to New York to work at Craftbar. After cooking at Ceraldi restaurant in Cape Cod, Massachusetts, Stymest returned to his hometown of Montclair to do pop-up meals in his backyard during the pandemic. This was where he found the inspiration for his restaurant.
Stymest favors unique ingredients, often vegetables, not commonly seen in most restaurants. His techniques are high-end and clever, always focusing on the interplay between textures and flavors of the highest-quality products. His work at Sam’s Table can be described as a study of ingredients made delicious through various cooking techniques.
In December, carrots appeared in three different preparations in one dish: roasted, pickled and cooked into an ethereal crêpe. Another dish featured soft nubs of the root vegetable salsify swimming in an engaging foam bath of apple and brown butter. Texture informs taste at Sam’s Table.
Another highlight was the cod, perfectly steamed in cider broth and served alongside appealing smoked artichokes and sweet cipollini onions. Rich braised beef cheeks were pleasingly offset by charred cabbage and shallot purée.
The spring dining experience began with a dashi custard rich with umami flavor, but with fresh notes of spring onions. Beef carpaccio, soft and smooth, was given the Stymest treatment and served with an unctuous aioli, tiny little lettuce leaves and puffed beef tendon that tasted and crunched like fancy pork rinds.
Nubs of golden beets attractively plated atop tahini and grapes.Photo: Shilpa IyerThe golden beets had a delicate taste and were served alongside celery leaves, an ingredient I love and that is rarely treated as well as it was here. Sunflower-seed tahini anchored the dish and Concord grapes added sweetness.
Lamb neck with chickpeas, dandelion and an earthy pistachio dukkah (a nutty, herby Middle Eastern condiment) was a rare miss due to being oversalted. But the black cod with sunchoke chips, pineberries (white strawberries) and hazelnuts showed the chef’s prowess for finding balance between ingredients.
The highlight of all the desserts I ate was surely the March menu’s rice pudding, which sounded simple but was far from it. Koshihikari short-grain rice was accented by umeboshi (pickled plum) and topped with sesame granola. It was savory, sweet, salty and sour all at once.
A dessert of chocolate ganache and sea buckthorn.Photo: Shilpa IyerThe dining room is small, with just about 10 tables. It feels intimate, especially with the open kitchen, but it can be loud. On one occasion, we were seated just by the door; every time a guest came in, we heard a similar welcome by the host, who also happens to be the co-owner, general manager, and mother of the chef, Deborah Stymest.
A perk at Sam’s that cannot go unmentioned is its partnership with Beneduce Vineyards in Hunterdon County, certainly the most creative and delicious of all wineries in New Jersey. Bottles are stocked and chilled if appropriate. On my March visit, we had a delightfully dry riesling, and in December, an enticing and lively cabernet franc.
When you visit Sam’s Table, your experience goes beyond eating dinner; you’re there to be nudged in new directions. And to be sure, the best restaurants are those that challenge us, that make us pause and consider what we’re tasting. They are places where the conversation flows among guests, much of it focused on the food on the plate in front of us. Eating a chef’s creation should open our minds to possibility. Cooking is an art form, after all.
Dining at Sam’s Table is a thrill and one that brings me back to my early days dining out in Brooklyn circa 2010. That’s not to say Sam’s Table is late to the game; New Jersey just wasn’t the place for seasonal, New American cooking. It is now.
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Septimiu Pastiu is a dentist with a side hustle. When he’s not fitting crowns or filling molars, he’s tending to 30,000 roe-producing sturgeon at King Caviar, his 9-acre caviar farm in Woolwich Township near Swedesboro.
Pastiu’s first tins of homemade ossetra and Beluga hybrid caviar didn’t hit the mouths of customers until December 2025, nine years after he imported his first fish as fertilized eggs from Germany. By then, he had invested a six-figure sum into several high-tech open-air tanks, each the size of a school bus.
But the way he sees it, he is doing his part to keep joy alive in South Jersey. “You feel in the mood for happiness when caviar is around,” he says. “It’s like the gates of heaven have opened a little bit.”
Restaurants and retailers are starting to signal that they agree. King Caviar is on the menu at restaurants including the Rittenhouse Grill in Philadelphia and Verve in Somerville. It’s also on the shelves at Cape May Winery.
The massive tanks at King Caviar are home to 30,000 sturgeon.Photo: Ted NghiemNew Jersey-bred caviar isn’t as weird a concept as it may seem. In the late 19th century, Pastiu’s predecessors made so much of it from native Atlantic sturgeon caught in the Delaware River that Cumberland County nicknamed a town Caviar Point.
Back then, the salty, nutty delicacy was considered more to Europeans’ taste. When the industry went belly-up decades later because of overfishing and pollution, locals may not have missed it much. But Americans had developed a taste for caviar and the fancy fixings that often accompany it, such as blini and crème fraîche, well before the early 2000s, when Pastiu arrived in the United States to finish his dentistry training at the University of Pennsylvania.
In his native Romania, caviar had featured regularly at celebrations. King Caviar wouldn’t exist if he and his wife and co-owner, Kathleen, hadn’t started hosting celebrations of their own in Washington Township, where they have lived since 2006.
“There was one time I wanted to do a festive dinner for friends,” Pastiu says. But a tin of ossetra he had bought at a Russian specialty market in Philadelphia did more to flatten the mood than enhance it. (Ossetra, among the most popular types of caviar, is a species of sturgeon; sevruga and Siberian, also popular for caviar, are distinct species. King Caviar raises all three.)
“It was so salty you couldn’t swallow it. Your throat wouldn’t allow it to go down,” he says. Multiple tries at other specialty stores yielded similar results. “I missed the quality,” he says.
The wait to sample his own recipes—he tried his first batch of ossetra last April—was so long, in part, because he started from scratch, tasking himself with watching the eggs he ordered from Germany become hatchlings, then raising the fish, which can grow to 1,000 pounds.
“When you taste it straight from the fish, it doesn’t even need salt. It has a pure, nutty, buttery flavor.”
—Septimiu Pastiu, owner, King Caviar
He also had to wait until the roe reached the right level of maturity within the fish, which he humanely kills just before harvesting, in order to prevent biochemical changes from affecting the eggs. “Supposedly, the older the fish, the better the caviar,” he says. “Like how French wine is good because they leave the grapes growing on the vine.”
Freshness, he hopes, will set King Caviar apart from the competition. “The eggs are nice and crisp, they’re not dried out, they don’t collapse,” he says. Salting is judicious. “When you taste it straight from the fish, it doesn’t even need salt. It has a pure, nutty, buttery flavor.”
Outshining competitors isn’t much of a concern for now, though.
“Right now, we do everything ourselves; we’re totally hands-on, and that’s good for us,” he says. “We want to keep it where the same person who raises the fish knows how to do everything, including, sometimes, delivery.” Experiments with bringing in helpers have been a bust. “You can’t just hire someone off the street, because it’s caviar, and every little mistake can be very costly.”
Kathleen and Septimiu have a daughter, Anamaria, 18. A college freshman, she plans to take over King Caviar once she completes her education. In the meantime, Pastiu won’t retire his dental smock. He’s content with the one or two online orders that trickle in per day and King Caviar’s handful of wholesale accounts—as well as some of his dental patients who shop from a refrigerator at his office, Sewell Dental Arts.
The small operation enables him to savor what’s beyond the gates of heaven, now that he’s cracked them open—caviar-adjacent ice cream, for example.
Before she was a caviar entrepreneur, Kathleen Pastiu was a pastry chef at the Ritz-Carlton in Philadelphia. “When she’s not working with me, she makes things like crème fraîche ice cream,” Pastiu says. “It’s got very little sweetness—just the right amount. It’s the best ice cream I’ve ever had, as fresh as our caviar.”
The post Swimming in Luxury: How a South Jersey Dentist Built the Garden State’s Only Caviar Farm appeared first on New Jersey Monthly.
There’s a moment every cook recognizes, the one where food stops being fuel and becomes something else entirely—something closer to a language, perhaps a love language. I’ve spent 30 years chasing that moment professionally in kitchens across the country, from multiple-course tasting menus to farm tables and everything in between. What I didn’t expect was to watch it happen in my own backyard.
My twin sons, Nicholas and Vincent, grew up at the table. Not just eating at it, studying it. They watched pasta get pulled and rested. They saw what happened when a tomato came out of the garden at the right time versus the wrong one. They learned, without ever being taught formally, that the difference between a good meal and a great one usually had nothing to do with technique and everything to do with intention.
I wasn’t trying to recruit them. There’s a particular kind of pressure that comes with being a chef father—the temptation to shape your kids in your own image, to hand them a knife and call it legacy. I tried to resist that. I let them find their own way to the kitchen. And they did.
They found it through eating, mostly—through the pure, uncomplicated joy of a good meal, the way it centers a room, the way it marks time. They found it in the garden, where I showed them what patience looks like in the ground before it ever shows up on a plate. They found it in the questions they started asking: Why does that work? What changes if you do it this way instead?
Those are chef questions. I recognized them immediately.
This fall, Nicholas and Vincent head to Hyde Park, to the Culinary Institute of America, and I find myself holding two things at once. There’s pride, obviously—the kind that’s hard to put into words without it sounding like a highlight reel. But there’s also something quieter: a recognition that the thing I’ve given my life to translated, not because I pushed it, but because they saw something in it worth reaching for.
New Jersey shaped all of us: me as a cook, them as eaters and observers. There’s something about growing up in this state, between the farms of Monmouth County and the domestic dining mecca of New York City, that gives you an instinctive appreciation for the real thing. Good produce. Honest food. Tables worth gathering around.
That’s what I hope they take to Hyde Park more than any recipe or technique: the understanding that cooking is, at its core, an act of care, and that the kitchen is a place where attention, time, thought, ingredients, and the faces of the people you feed all matter.
I’ll still be in my kitchen this fall, the way I always have. But the table will feel a little different, knowing two people who watched it all are now building something of their own. That’s the whole point, really. The table is supposed to keep getting longer.
Anthony Bucco has spent 25 years influencing the way people eat in New Jersey. His biggest motivator is the love for his three sons: Tyler, Nicholas and Vincent.
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When a restaurant embraces understated simplicity as the cornerstone of its visual design, it means one of two things: either they simply don’t care, or they are so confident in the quality of what the kitchen puts out that they need not distract you with anything garish.
The latter is the case at the Poached Pear Bistro, a well-established BYO hero in Point Pleasant Beach’s fine-dining scene that has earned high marks from patrons since it made its debut more than a decade ago.
Poached Pear’s dining roomPhoto: Courtesy of the Poached Pear Bistro/M studioThe Pear specializes in New American cuisine, offering imaginative takes on everything from veal to soup, all presented in an elegant and simple two-room dining space decorated sparsely with a handful of framed paintings. The simplicity of the atmosphere really lets the work of chef Scott Giordano shine. Giordano opened the restaurant in 2014 with his brother Marc, offering diners a change of pace from the hordes of traditional seafood restaurants and tourist traps the town is best known for.
It had been a few years since I had dined here, and a return trip was certainly in order, so I managed to snag a reservation in late spring, just before the craziness of the summer season took hold.
A quick perusal of the menu led me to start with the Jersey corn bisque, and a better choice I could not have made. Lush and velvety, this hit like butternut-squash soup’s sweeter warm-weather cousin, equilibrated by the smokiness of a few bits of applewood-smoked bacon. But the true hidden treasure of this dish was the submerged crouton of goat cheese, which ended up being the single best mouthful.
The Poached Pear salad is light and bright, with a peppery arugula base.Photo: Courtesy of the Poached Pear Bistro/M studioLess rich, but still lovely, the restaurant’s namesake Poached Pear salad made for a light and bright precursor to the main courses, as its peppery arugula base played a perfect straight man to the aromatic, subtle sweetness of the Bosc pears and honey white balsamic it came dressed with.
Entrées were tempting from all sides, and items like the pan-seared diver scallops, served with a zucchini and cherry-tomato risotto, and the apple cider-brined pork chop, teamed with caramelized apples, red cabbage marmalade and crispy spaetzle, were both strong contenders. In the end, the server sold me on the filet mignon special with marinated grilled shrimp and smashed potatoes.
Speaking of the server, she brought down any possible stuffiness that one might expect from the fine-dining vibe of the Poached Pear by being spunky, speedy and personable, with just the faintest touch of prickliness (in the best possible sense of the word). She had a direct and to-the-point cadence—a less gruff version of your favorite no-nonsense diner waitress. Her style was refreshing and fun and really enhanced the experience.
The steak arrived at the table a perfect medium rare, and the wildly flavorful and creamy bourbon peppercorn sauce that accompanied it ended up being the key to the dish. The smashed potatoes, however, were overly garlicky. Though versatile, few ingredients demonstrate the concept of “too much of a good thing” more obviously than overzealously used garlic, no matter what Emeril Lagasse says.
On the other hand, the mashed potatoes that came as a side to the pan-roasted French-cut chicken breast were far milder and worked quite well. This chicken dish showcased Giordano’s natural skill, as the layers of flavor were strong and stacked high—cipollini onions, bacon lardon, roasted fennel—but each shone bright without masking the subtle savory notes of the chicken itself.
For dessert, don’t miss the homemade cherry-vanilla gelato—another excellent recommendation from our server. It was utterly out of this world. Huge chunks of real cherries swirled in sweet vanilla gelato needed no further toppings to earn some of the highest marks of the night. Talk about a literal cherry on top. When do I get to go back?
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What goes better with a weekend at the Jersey Shore than eating out at one of the top restaurants on offer? Here’s a list of some of our favorites, from Rumson down to Cape May. Many of these require reservations—and these spots are busy in the summer, especially on weekends!ASBURY PARKJudy & Harry’sWho woulda thunk that combining your grandma’s recipes for traditional Jewish dishes with your nonna’s fave Italian classics would create a unique fine-dining experience like the one offered at this beautiful spot in the St. Laurent hotel? From the James Beard-nominated team behind Heirloom Kitchen and Lita, David Viana and Neilly Robinson offer dishes such as Judy’s matzo ball soup, the Parm, and roast chicken savoy (the chef’s spin on the Belmont Tavern classic). After your meal, head to the companion cocktail bar, Harry’s, for a drink. The restaurant and bar are named for Robinson’s parents, who inspired the menu. —Jacqueline Mroz
408 7th Avenue; 732-795-2582
Lili Oceanfront RestaurantAnother big shakeup on the boardwalk has resulted in a major improvement as the oceanfront space formerly occupied by the somewhat uninspired Italian stalwart Stella Marina, which has been replaced by Lili Oceanfront Restaurant, a multi-level Coastal Mediterranean bistro that brings flair and freshness to one of the most coveted spots in town. A perfect fusion of flavors speckle their way throughout the expansive menu, as craft cocktails and divine dips like the labneh and mamma ghanouj make for fine opening acts for everything from pizzas (try the spicy fig & prosciutto pie) to squid ink pasta dishes and salmon kababs. —Ryan Loughlin800 Ocean Avenue N.; 732-837-9495
Cardinal ProvisionsSpring Lake natives Laura Brahn and Grace Crossman met while working at nearby Porta. They later worked at other restaurants before starting a catering company together. In 2016, they opened the charming and rustic Cardinal Provisions. At first they served just breakfast and lunch; in 2018 they began offering dinner on Friday and Saturday nights, with a new dinner theme each weekend. During weekend brunch, the restaurant is usually packed, with crowds waiting outside for a table. Try the cacio e pepe scrambled eggs. BYO. —NJM Staff
513 Bangs Avenue; 732-898-7194
HadakaA year into its successful run as the go-to omakase restaurant in this Jersey Shore town, Hadaka has headed west to open its second curated sushi experience in Lambertville. Located in the Lambertville House along the Delaware River, the second Hadaka, which opened in May, continues the tradition of intimate and personalized sushi sampling, with the addition of a liquor license. In both settings, during four 90-minute sessions, 12 diners watch sushi chefs perform their magic on a variety of raw fish flown in from Japan. “It’s all about the vibe,” says co-owner Eddie Falzarano. “It’s not just a place you go out to eat. You start out not knowing the people you’re eating with, and by the end of the meal you’re exchanging numbers or heading off for drinks together.” —Jill P. Capuzzo
527 Bangs Avenue; 732-361-0238
CAPE MAYEbbitt RoomOne of the leading spots for fine dining in downtown Cape May, just a block from the pedestrian mall in the renovated 1879 Virginia Hotel. Despite the hotel’s Victorian trappings, chef Jason Hanin’s American menu (dinner only) is contemporary—strong on fresh-caught seafood, with steaks and a vegetarian option. Every dish utilizes fresh produce and fruit from Cape Resorts’ Beach Plum Farm just down the road.—DPC
25 Jackson Street; 609-884-5700
Maison Bleue BistroPhoto: Courtesy of Maison Bleue/Sandra VizzoneFrench restaurants are a rarity in Cape May, making the experience at Maison Bleue Bistro feel somewhat exclusive without even trying. But despite all the date-impressing dishes you’ll find on the menu, the team here has managed to pull off a decidedly non-stuffy vibe. Executive chef Anthony Depasquale’s BYO menu cancans brilliantly between exquisite French dishes—the duck confit with port wine-cherry jam and cippolini is the single best version of the dish I have ever eaten—and perfectly executed classics. In 2024, New Jersey Monthly named this spot one of the one of the best new restaurants in the Garden State. —Ryan Loughlin
653 Washington Street; 609-435-5554
BRADLEY BEACHXinaXina has consistently been one of the best spots for sushi rolls and other Asian cuisine in South Jersey since it opened back in 2012. But its location, tucked way down in Toms River, just before the bridge that connects Route 37 to the barrier islands, made it just out-of-the-way enough to be annoying to a Monmouth County resident like me. That problem has been solved, as Xina recently opened its second BYO right in the heart of Bradley Beach, in the most unconventional of spaces—a former 7-Eleven. Read our full review here. —Ryan Loughlin
3430 NJ-37; 732-279-6327
Vic’sVic’s in Bradley Beach Photo: Courtesy of Vic’sVic’s Italian-American restaurant is a red-sauce Italian institution. The pizza. No matter the pie—Vic’s offers 10-, 12- and 14-inch sizes—the sauce and dough are homemade. For bigger appetites, the chicken parmigiana and sausage cacciatore entrées are sure to satisfy. Entrées are served with a salad and your choice of a side of spaghetti or french fries and a vegetable. —JM
60 Main Street; 732-774-8225
NEPTUNEPete and Elda’sThere is thin crust, really thin crust, and then there is Pete & Elda’s crust, crisp as a cracker. Not for everyone, but that might be a blessing given the long waits for a table on weekends. Pete & Elda’s was a bar sans food until Carmen Andretta fused a pizzeria to it in 1961. Carmen’s son, George, grew up in the place and took over the unified shebang in 1977. The menu lists 35 toppings, and the kitchen makes sure every inch of your pie is thoroughly and evenly carpeted with whatever you choose, so no one need get grabby. —Eric Levin
96 Woodland Avenue; 732-774-6010
The Grand TavernAs if reciting a mantra, Paul Holzheimer distills his cooking at the Grand Tavern in Neptune into four words: “Beef, butter, fat, cream.” That’s a meditation I could get behind. Holzheimer says he drew inspiration from the “comfortable and unpretentious” Montreal gastropubs Joe Beef and Maison Publique and Manhattan’s the Spotted Pig: “We wanted it to be a neighborhood bar and restaurant that just so happens to have great food and great drinks.” Holzheimer and his fiancée, Ashley Coyte, co-own Grand Tavern. He’s the chef; she’s the manager. They met at culinary school and worked together in Asbury Park at Porta and Pascal & Sabine before opening Grand Tavern in 2016.—NJM Staff
1105 6th Avenue; 732 774 0120
POINT PLEASANT BEACHThe Poached Pear BistroThe Poached Pear salad. Photo: Courtesy of the Poached Pear Bistro/MStudioThe Poached Pear Bistro celebrates its 12th anniversary this year, but frankly, its longevity should come as no surprise to anyone who has enjoyed a meal at this fabulous modern American BYOB. Owners Marc Giordano and his brother (and chef) Scott have fine dining figured out, with understated visual aesthetics that allow imaginatively sophisticated dishes like their pan-seared grouper—a summer special featuring locally caught grouper in a Provençale sauce with lobster risotto and haricot verts—to do all of the talking. —Ryan Loughlin16 Arnold Avenue; 732-701-1700
Red’s Lobster PotCome for the amazing sunsets and to watch the fishing boats nearby at this iconic waterfront spot. Red’s has great lobster rolls, delicious whole steamed or broiled lobsters and homemade jumbo lump crabcakes.—JM
57 Inlet Dr.
SEA BRIGHTAnjelica’sEverything about this crowded, bustling, traditional Italian restaurant smacks of a memorable dining experience in Rome or Florence—except perhaps its location, directly across the street from the ocean in Sea Bright. But with its polished hardwood floors, frosted globe chandeliers, dark green tablecloths, and exposed brick and muraled walls, Anjelica’s feels far removed from the Shore.–JM
1070 Ocean Avenue
LONG BRANCHMoxie ModernShrimp fritters at Moxie Modern in Long Branch. Photo: Courtesy of Moxie ModernEven on an off-season Thursday, the vibe at this contemporary restaurant is clear: Fun will be had here. Upscale and Insta-ready, its dark charcoal walls, bi-level seating, two-story windows and swathes of greenery are a welcome mat for a hip crowd. Moxie Modern was opened in August 2025 by Jason Cobb, who also owns popular Char-kol and Aurum Events, both in Freehold, with Dave Esquenazi. Last year, Moxie caught the ebb of the Shore season; this year, by the looks—and tastes—of it, they are well prepared for the onslaught of summer revelers. Located just a few blocks from the ocean, foot traffic is easy, and there’s a parking lot—a plus in this high-profile beach town. Read our full review here. —Deborah P. Carter
202 Broadway; 732-860-7100
RUMSONRiver Pointe InnThe French-inspired River Pointe Inn affords a sophisticated, elegant and delicious dining experience. Slipping into a booth at Rumson’s River Pointe Inn feels a bit like a respite. The marble bar, leather banquettes, natural wood floors, and rough-hewn ceiling beams infuse a measure of European panache before you even peruse the menu of the French-inspired dishes. Father-son duo Victor and Jake Rallo, who opened the space in 2024 in partnership with the Diaco family, planned it that way. A warm ambience is a hallmark at the Rallos’ other establishments, Undici Taverna Rustica in Rumson and Birravino in Red Bank. Here, decidedly not Italian, the vibe and the French-American cuisine are clean, quiet and well-conceived. Read our full review here. —DPC
132 East River Road; 732-530-6590
UndiciThe Italian staples of pasta and wine are the raison d’etre at this Tuscan-inspired restaurant that also captures the region’s rustic elegance with stone walls, dim lighting, and on-point service from knowledgable staff. The Rallo family’s well-earned reputation is drawn from its warm, welcoming environment to the high-level ingredients and expert execution. From the first bite of crusty focaccia to classic treatments of standards from pasta to fish and proteins, the authenticity comes through. They claim that the prized wine list with 1,300 labels is the largest selection of Italian reds and whites in New Jersey. —DPC
11 W. River Road; 732-842-3880
AVON-BY-THE-SEAThe Promenade Waterfront Grill For some reason, it’s hard to find a beachfront restaurant at the Jersey Shore—but this is one of the few, and it’s worth the trip. Located in Avon Pavilion, which also houses a beach shop and at night sometimes has live music and dance lessons, The Promenade has gorgeous views of the beach. Open for breakfast, lunch and dinner, the service is friendly and professional and the food is thoughtfully prepared and excellent.—JM
600 Ocean Avenue N.
BELMAR Klein’s Seafood Market and RestaurantKlein’s offers waterfront dining and Jersey Shore seafood, steaks and other specialties. Inside and outside tables, raw bar, tiki bar and a retail fish market available. Come for the view and the terrific and fresh seafood. —JM708 River Road
LONG BEACH ISLANDBird & Betty’s in Beach HavenThis is the place to go for great seafood as well as wood-fired pizzas (locals love the clam pie!). Kick back and listen to the music of Talking Heads and Sublime while you play shuffleboard or pinball and drink some local beer. —JM
529 Dock Road; Beach Haven
SPRING LAKEOleaBrandon “Bud” Carter had a tall order ahead of him when he opened Olea. Following up a massive hit is never an easy task, whether you are an actual rock star or a rock-star chef like Carter, whose previous hot spot was the Butcher’s Block in Long Branch. Olea exudes a bold, sexy confidence from its space, on the ground floor of the Shore Club hotel in Spring Lake. Crimson drapes, brick accents and soaring olive trees harmonize with sleek, modern furniture, while dim lighting and a fireplace create a vibe romantic enough to make Olea—which landed on NJM‘s 2026 Best New Restaurants list—the go-to date-night location in Spring Lake.—Ryan Loughlin
700 NJ-71; 732-359-8580
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Slipping into a booth at Rumson’s River Pointe Inn—one of New Jersey Monthly‘s top restaurants of 2026—feels a bit like a respite. The marble bar, leather banquettes, natural wood floors, and rough-hewn ceiling beams infuse a measure of European panache before you even peruse the menu of the French-inspired dishes.
Father-son duo Victor and Jake Rallo, who opened the space in 2024 in partnership with the Diaco family, planned it that way. A warm ambience is a hallmark at the Rallos’ other establishments, Undici Taverna Rustica in Rumson and Birravino in Red Bank. Here, decidedly not Italian, the vibe and the French-American cuisine are clean, quiet and well conceived.
Take the paillard, chicken cutlets pounded thin, lightly breaded and seasoned before a gentle fry. A classic pan sauce delivers a well-balanced creaminess, while cherry tomatoes, a sprinkle of roquette with Parmesan cheese, and a splash of pickled-onion vinaigrette vary the plate’s textures. It is the practiced hand of Michelin-starred chef Joshua Laurano at the helm of the kitchen, adding flair to classics like steamed PEI mussels in a broth crafted of Pernod with fennel, shallots and butter, giving sweet, herbal notes. They’re served with frites, of course. River Pointe’s are thin, long and perfectly salted.
The bar adds another layer of interest with expertly crafted spirits, especially martinis, their signature, and there’s a daily $15 martini happy hour at the bar. Also, River Pointe’s Burgundy and Bordeaux wine lists received a 2025 Wine Spectator Award of Excellence nod.
Daily meal specials keep the menu fresh and offer a reason to visit often.
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When the news broke last year that Heirloom at the St. Laurent—the brainchild of James Beard-nominated restaurateurs David Viana and Neilly Robinson and one of the more innovative restaurants in Asbury Park—was transitioning to an Italian-themed concept called Judy & Harry’s, I was surprised. It’s not that I don’t love buttery garlic knots or a deep bowl of rigatoni Bolognese, but I thought it would be just another Jersey Italian red-sauce spot.
Boy, was I wrong.
Judy’s—which is the moniker the restaurant goes by, while Harry’s is the bar/lounge in front of it—is anything but run-of-the-mill. While the menu takes inspiration from Italian and not-so-Italian dishes, it’s wildly inventive and presented through the robust filter of a Jewish mother (indeed, the space is named for Robinson’s mother, Judy, adding to the authenticity). If the concept seems off-putting at first, rest assured, it’s not. Incongruous menus are fun to explore—who doesn’t love a random tableful of deliciousness that doesn’t necessarily make sense on paper?
Owners David Viana and Neilly Robinson. Photo: Courtesy of Judy & Harry’s/Michael PersicoThe location is far from the hubbub of Asbury’s main drags, inside the St. Laurent Hotel—a gorgeous old beach mansion located on a residential stretch of Seventh Avenue, where you would least expect a hotel or restaurant.
There is a side entrance that goes directly to Judy’s, but go through the main doors instead, as that will put you in Harry’s, a dimly lit, Victorian-inspired lounge that is easily the coolest bar in town without even trying. There are masculine wingback chairs to one side and intimate tables to the other, all cradling patrons sipping house-curated cocktails. We checked in at Judy’s and were thrilled that our table wasn’t ready yet—Harry’s needed at least a few minutes of our attention.
The Bellini cocktail. Photo: Courtesy of Judy & Harry’s/Michael PersicoA cocktail later, we departed the soft glow of the lounge and headed to our seats—straight past the bright contrasting walls of Judy’s to a pair of stools at the chef’s counter. Request these seats in advance, as watching the chefs work in the open kitchen is a show worth tuning into. Much of our order consisted of items we saw being prepared and simply had to have.
We started with the latke—a precisely shaped hockey puck of crisped potato crowned with diced black apples, which brightened things up nicely. A fennel-forward sour cream added complexity. Burrata came next and managed the tricky task of feeling light and not overly filling, which is usually the downfall of a dish like this. The addition of pickled strawberries and a bit of crouton-like crunch was divine, enlivening this quintessential pre-pasta app.
Tempted by our waitress’s enthusiasm, we opted for the triangoli, which, if you have never had it and weren’t tipped off by the name, is a triangular shaped cousin of ravioli. This one came stuffed with crab, and the plate was speckled with fiddleheads, a creative idea that fell flat. The sauce was good, but mostly just tasted of butter and garlic, and I expected more.
The chicken parm is big enough for two—or possibly even three—people to share. Photo: Courtesy of Judy & Harry’s/Michael PersicoAfter watching the cooks on the line carefully blanket one of the most impressive chicken parms I have ever laid eyes on, this was the no-brainer choice for our main course. The sheer size of this French-cut masterpiece makes it easily suitable for two or possibly even three people to share and still go home full. The chicken was tender, the breading crisp and light, the sauce both sweet and tangy with a nice herby punch from the basil, and the aforementioned cheese blanket utter perfection.
We weren’t sure what to choose for a side dish as none seemed to match well with chicken parm, but once again, Judy’s surprised us. The cauliflower was ordered with the foolish shrug of a pair who had no idea what was headed their way. Deep-fried with pine nuts and laid upon a luscious base of house-made whipped lemon ricotta, it was my favorite bite of the night.
For dessert, the coconut cake, with its layers of yuzu lemon curd, cream cheese ganache and flakes of toasted coconut, was quite good and worth a bit of overindulgence. Sometimes I do that.
(Note that the menu here changes seasonally, so some of these dishes may have changed slightly by the time you visit.)
The post Judy & Harry’s Nails the Most Unorthodox Menu in Asbury Park appeared first on New Jersey Monthly.
Ryan DePersio is one of the most celebrated chefs in New Jersey, with two popular restaurants, TV appearances, and another restaurant on the way. We talked recently while he was driving to work—between back-to-back trips to Italy (one to choose wine for his new spot), hiring new staff, and calls with his videographer.
He’s a busy guy—and he definitely isn’t slowing down anytime soon.
DePersio, who owns Battello in Jersey City and Ember & Eagle in Eatontown (both on New Jersey Monthly’s Top 50 list), is about to open his third restaurant, Barchino, in Jersey City this fall with his business partners, Cory Checket and Joe Calafiore.
The interior of DePersio’s Battello in Jersey City. His newest restaurant, Barchino, will open next door this fall. Photo: Arron AndrewsJuggling multiple responsibilities isn’t anything new for the talented chef.
At the age of 16, this Nutley boy already knew he wanted to enter the culinary world, having learned how to cook from his mother, who developed recipes for women’s magazines and cookbooks. Intent on learning as much as he could about the business, DePersio worked three jobs while still in school. He washed dishes in one restaurant, worked the salad station at another, and delivered pizzas—working seven days a week. Why?
“I loved money and I wanted to learn about the business,” says DePersio, who is now 48 and lives in Wyckoff with his wife and kids. “I wasn’t a very good student; I was a little bit of a troublemaker and a wise guy. I just had a really hard time focusing and caring about school.”
Noting her son’s interest in cooking, his mother introduced him to the Food Network, and he began watching Emeril Lagasse and other chefs religiously. Soon, DePersio was following his mother’s recipes and cooking dishes on his own.
“My mom said, ‘If you’re really into this cooking thing, you know you could become a chef someday? And I said, ‘Yes, that’s what I want to do,’” he says.
Buy our August 2026 issue here. Cover photo: Arron AndrewsAfter attending cooking school in New York City—while working nights at top restaurants, including Bouley Bakery—he stayed and cooked at a few other popular NYC restaurants. His next move was Paris, where he worked at a one-star Michelin restaurant for a short time before coming back home to cook for the celebrated French chef Jean-Georges Vongerichten in New York for the next two years.
“That was my favorite of all the places I worked,” he says. “I loved the food and the design of the restaurant and the style of service. Working with Jean-Georges five days a week was a dream. He was amazing. It was a very integral part of my career.”
After Jean-Georges, he traveled to Florence, where he cooked at a three-star Michelin restaurant called Enoteca Pinchiorri, which offers a legendary gastronomic experience. “I spent four months there, and it was very special to me. I loved being there, and I wanted to go back to work at another restaurant in Italy, but I was 24 years old and I thought I needed to start making money,” he says.
When he returned home to New Jersey, he decided it was time to open his own place. He found a space in Montclair for Fascino, his first restaurant. It opened in 2003 and was an immediate success.
In a 2010 review of the restaurant, New Jersey Monthly gave it three stars and said the restaurant continued “to sparkle.”
It was a family affair. He opened it on his father’s birthday; his mother, Cynthia, was its pastry chef, and his brother, Anthony, was the general manager. His grandfather, “Papa Mac” Martino, made cavatelli and orecchiette at home and delivered them to the restaurant.
Since then, Fascino has closed, and DePersio opened eight other restaurants, including Bar Cara in Bloomfield and Kitchen Step in Jersey City, which have both since closed, as have some of his other spots.
It’s all part of the life of a restaurateur.
His restaurants are popular gathering spots for date nights, family and friends, and guests always feel welcome when they walk in. The food is inventive and flavorful, and DePersio is always experimenting and trying new things. He loves to add Asian touches to his cooking, something he learned from cooking for Jean-Georges.
DePersio has also appeared on the TV cooking shows Chopped and Beat Bobby Flay, as well as on the Today show, cementing his status as a celebrity chef to be watched.
Sea scallops at Battello. Photo: Arron AndrewsHis new 120-seat restaurant, Barchino, will be more moderately priced than Battello, which is next door. It will serve inventive pizzas, paninis, shared plates, salads and appetizers.
It will also include an event space. (Both his other locations host weddings and other formal events; in Eatontown, Ember & Eagle is located within Tillinghouse at Suneagles Golf Club.)
He’s talked about reopening his popular spot Kitchen Step, which closed last year. But, he says, for now, he and his partners are focusing on Barchino.
“We’re very patient and we are very focused when we open a restaurant. We’re not restaurateurs that will get a place open and then we’re not there. For the first month, I’ll be there seven days a week, and then eventually I’ll pare it back,” he says.
While he likes to experiment with his cooking whenever he can, DePersio’s first love is always Italian cuisine.
“I grew up in an Italian family, and I ate at my grandparents’ house every Sunday when I was a kid all the way up to close to 30 years old. It was an event,” he says. “My grandparents were cooking—it was always like a holiday. There was a plethora of food, and it kind of seeped into my soul. I just knew that when I started a restaurant, I wanted it to be Italian.”
The post Chef Ryan DePersio Is Bringing the Heat to NJ’s Restaurant Scene appeared first on New Jersey Monthly.
The results of our 43rd annual Readers’ Choice Restaurant Poll are in. They showcase New Jersey Monthly readers’ picks for their favorite places to eat, by category, in New Jersey.
The winning restaurants in each category received the most votes in their region—North (Ⓝ), Central (Ⓒ) or South (Ⓢ) Jersey. Ballots from duplicate email or IP addresses were disqualified. Editorial discretion was used when votes were cast for restaurants that, in our judgment, belonged in another category.
We have also added our critics’ picks (★) for the top restaurants in the various poll categories, which were chosen by New Jersey Monthly‘s editors and restaurant critics.
Qualified entrants were eligible to win our random drawing for a dinner for two at a winning restaurant in their region. Congrats to our winner, Edward Coleman!
[RELATED: The 50 Best Restaurants in New Jersey]
Best of the BestⓃ Summit House, Summit
Ⓒ Stage Left Steak, New Brunswick
Ⓢ The Ebbitt Room, Cape May
Best New RestaurantⓃ The Morris Proper, Morristown
Ⓒ Xina, Bradley Beach
Ⓢ Revell Hall, Burlington
★ Clementia, Montclair
★ Warique, Belleville
★ Aubrey’s Corner, Summit
American | New AmericanⓃ 1776 Morristown, Morristown
Ⓒ Uproot, Warren
Ⓢ Boatyard 401, Point Pleasant Beach
★ Agricola, Morristown, Princeton
★ The Frog & The Peach, New Brunswick
★ Orchard Park by David Burke, East Brunswick
★ Bistro by Chef Bass, Point Pleasant Beach
Asian FusionⓃ Aikou, Morristown, Flemington, Warren
Ⓒ Teak, Red Bank
ⒸⓈ Xina, Bradley Beach, Toms River
★ Cellar 335, Jersey City
★ Roosterspin, Westfield, New Brunswick
BagelsⓃ Hot Bagels Abroad, Bloomfield
ⓃⒸ O’Bagel, multiple locations
Ⓢ Baron’s Bagels, Brick, Point Pleasant
★ Bagels By Jarrett, West Orange
★ Sunrise Bagels, Montclair
★ The Bagel Shop, North Cape May
BakeryⓃ Calandra’s Bakery, Caldwell, Fairfield, Newark
Ⓒ Hey Peach Bakery, Bradley Beach
Ⓢ Mueller’s Bakery, Bay Head
★ Gencarelli’s Bakery, Bloomfield
★ NinaLou Patisserie, Chester
★ Kapodokya Turkish Bakery, New Brunswick
Bang for the BuckⓃⒸ The Committed Pig, Morristown, Summit, Manasquan
Ⓒ Old Man Rafferty’s, Hillsborough Township, New Brunswick
Ⓢ Surf Taco, multiple locations
★ Saigon Subs & Café, Morristown
★ The Chat & Nibble, Asbury Park
Bar SceneⓃ Calandra’s Italian Village, Caldwell
Ⓒ Uproot, Warren
Ⓢ The Brown Room, Cape May
★ 1776 Morristown, Morristown
★ Madison Modern Social, Old Bridge
★ Byrdcage, Atlantic City
BarbecueⓃ Brothers Smokehouse BBQ & Soul, Ramsey
Ⓒ Mutiny BBQ Company, Asbury Park
ⒸⓈ Local Smoke BBQ, multiple locations
★ Smokin Mo’s Southern BBQ, Sandyston
★ J.Bone’s Barbecue, Westfield
Beer SelectionⓃ Cloverleaf Tavern, Caldwell
Ⓒ Stage Left Steak, New Brunswick
Ⓢ The Ark Pub & Eatery, Point Pleasant Beach
★ Tommy’s Tavern + Tap, multiple locations
★ The Stirling Hotel, Stirling
★ HOB Tavern, Bordentown
BreakfastⓃⒸ Toast City Diner, multiple locations
Ⓒ The Buttered Biscuit, Bradley Beach
ⓃⒸⓈ Turning Point, multiple locations
★ Perch Home Café, Maplewood
★ Edie’s Luncheonette, Little Silver
★ Café Lift, Haddonfield
Brew PubⓃ Trap Rock Restaurant & Brewery, Berkeley Heights
Ⓒ Triumph Brewing Company, Princeton, Red Bank
Ⓢ MudHen Brewing Co., Wildwood
★ Descendants Brewing Company at the Old Ship Inn, Milford
★ Beach Haus Brewery, Belmar
★ Double Nickel Brewing Company, Pennsauken
BrunchⓃⒸⓈ Turning Point, multiple locations
Ⓒ Cross + Orange, Asbury Park
Ⓢ The Mad Batter, Cape May
★ Farm & Flour, Franklin Lakes
★ Butter & Jam, Madison
★ Blue Café, Basking Ridge
BurgerⓃ Arthur’s Tavern, Morris Plains
Ⓒ Stage Left Steak, New Brunswick
Ⓢ The Ark Pub & Eatery, Point Pleasant Beach
★ Steve’s Burgers, Garfield
★ Bovine Burgers, Jamesburg
★ Little Andy’s Burgers, Asbury Park
CatererⓃ Calandra’s Italian Market & Deli, Caldwell
Ⓒ Brennan’s Delicatessen, Rumson, Oakhurst, Middletown
ⒸⓈ Joe Leone’s, Manasquan, Point Pleasant Beach
★ Tia’s Food of Love, Verona
★ John’s Deli and Italian Bistro, Bloomfield
★ Porta Rossa Pasta & Provisions, Maplewood
Chain Restaurant ⓃⒸⓈ The Capital Grille, multiple locations
ⓃⒸⓈ Cheesecake Factory, multiple locations
ⓃⒸⓈ Jersey Mike’s Subs, multiple locations
Cheese SteakⓃ Cloverleaf Tavern, Caldwell
Ⓒ Hoagie Haven, Princeton
Ⓢ White House Subs, Atlantic City
★ Cheessteaks, multiple locations ★ Palmer’s Quality Meats, Neptune City ★ CheeseSteak Louie’s, Seaside Heights
ChineseⓃ Hunan Taste, Denville, Montclair
Ⓒ Peking Pavilion, Manalapan
Ⓢ Chen’s Garden, North Cape May ★ Chengdu 23, Wayne
★ New Bill & Harry, West Orange
Coffee | Tea Bar (non-chain)Ⓝ Paper Plane Coffee Co., Montclair
Ⓒ Booskerdoo, multiple locations
ⒸⓈ Rook, multiple locations
★ Pour City Roasters, Franklin Lakes
★ Kyber Coffee & Tea House, New Brunswick
★ Steady Hand Cafe, Bradley Beach
Deli (Italian-Style)Ⓝ Calandra’s Italian Market & Deli, Caldwell
Ⓒ Taliercio’s Ultimate Gourmet, Red Bank
ⒸⓈ Joe Leone’s, Mansquan, Point Pleasant Beach
★ Anthony & Sons, Denville, Succasunna
★ Belgiovine’s Italian Deli, Montclair
★ A & S Fine Foods, Nutley
Deli (Kosher-Style)Ⓝ Eppes Essen Deli & Restaurant, Livingston
Ⓒ Harold’s New York Deli, Edison
Ⓢ The Kibitz Room, Cherry Hill
★ Hobby’s Deli, Newark
★ Nana’s Deli, Jersey City, Livingston
DessertsⓃ Anthony’s Cheesecake, Bloomfield
Ⓒ Catherine Lombardi, New Brunswick
Ⓢ Washington Inn, Cape May
★ Kirshenbaum Baking Co., Westfield, Morristown
★ Labebe Prime, North Brunswick
★ Holiday Snack Bar, Beach Haven
DinerⓃ Prestige Diner, New Providence
Ⓒ Blue Swan Diner, Oakhurst
Ⓢ Rainbow Diner, Brick
★ Summit Diner, Summit
★ High Point Diner, East Brunswick
★ Vincetown Diner, Burlington
FrenchⓃFaubourg, Montclair, Weehawken
ⒸPascal & Sabine, Asbury Park
Ⓢ 410 Bank Street, Cape May
★ Sophie’s Bistro, Somerset
★ Chez Frites, Atlantic City
★ Maison Bleue, Cape May
German | Austro-HungarianⓃ Black Forest Inn, Stanhope
Ⓒ Blue Danube, Trenton
Ⓢ Sebastian’s Schnitzelhaus, Wrightstown
GreekⓃ Stamna Greek Taverna, Bloomfield
Ⓒ The Greek Spot, Red Bank
Ⓢ George’s Place, Cape May
★ Mykos, North Vale
★ Naxos Estiatorio, Woodland Park
Hot DogⓃ Rutt’s Hut, Clifton
Ⓒ Destination Dogs, New Brunswick
Ⓢ The Original Hot Dog Factory, Vorhees
★ Jimmy Buff’s, West Orange, Kenilworth
★ Max’s Bar & Grill, Long Branch
★ Maui’s Dog House, Wildwood
Ice CreamⓃ Applegate Farm, Montclair
Ⓒ Bent Spoon, Princeton
ⒸⓈ Hoffman’s Ice Cream & Yogurt, Spring Lake, Point Pleasant Beach
★ Curly’s Ice Cream, Riverdale
★ Cookman Creamery, Asbury Park
★ Melba’s Creamery, Lawrenceville
IndianⓃ Basil Indian & Thai Grill, Montclair
Ⓒ Aarzu, Freehold
Ⓢ Aamantran Indian Cuisine, Toms River
★ Dhamaal, Montclair
★ Moghul Restaurant, Edison
★ Chatpati Delhi, Franklin Park
ItalianⓃ Luigino’s Parmigiana, Montclair
Ⓒ Catherine Lombardi, New Brunswick
Ⓢ Spano’s Ristorante Italiano, Point Pleasant Beach
★ Bar Mutz, Ridgewood
★ Il Capriccio, Whippany
★ Cafe 2825, Atlantic City
JapaneseⓃ Shumi, Leonia, Ridgewood
Ⓒ Taka, Asbury Park
Ⓢ Ikko, Brick
★ Kenko Sushi, Lincoln Park
★ Kim’s Sushi, West Orange
★ Mr. Pi’s, Highland Park
Latin American | CaribbeanⓃ Cuban Pete’s, Montclair
Ⓒ Barrio Costero, Asbury Park
Ⓢ 410 Bank Street, Cape May
★ Parriyas, West New York
★ La Churreria, Union City
★ O Cook Shop, East Orange
LunchⓃ Raymond’s, Ridgewood, Montclair
ⓃⒸ Toast City Diner, multiple locations
Ⓢ Blue Pig Tavern, Cape May
★ Kumar Soni, Iselin
★ La Esperanza, Lindenwold
★ Aunt Chubby’s Luncheonette, Hopewell
MexicanⓃ Orale, Jersey City
ⓃⒸ Meximodo, Jersey City, Metuchen
Ⓢ El Pueblo Taqueria, North Cape May
★ Bitol, Clifton
★ Agave, Flemington
★ Emilio’s Kitchen, Atlantic Highlands, Belmar
Middle Eastern | TurkishⓃ Zeugma Mediterranean Grill, Montclair
Ⓒ Reyla, Asbury Park
Ⓢ Li Beirut, Collingswood
★ Dayi’nin Yeri, Cliffside Park
★ Al Basha, Paterson
★ Evelyn’s, New Brunswick
PizzaⓃ Star Tavern, Orange
Ⓒ Vic’s, Bradley Beach
ⒸⓈ Denino’s Pizzeria & Tavern, Brick, Aberdeen
★ Kinchley’s, Ramsey
★ Corner Slice, Maplewood
★ Manco & Manco, Ocean City
RomanticⓃ Matisse 167, Rutherford
Ⓒ Uproot, Warren
Ⓢ Charlie’s of Bay Head, Bay Head
★ Serenade, Chatham
★ Rat’s, Hamilton
★ Primal, Cape May
SeafoodⓃ Halcyon, Montclair
Ⓒ Bahrs Landing, Highlands
Ⓢ The Lobster House, Cape May
★ Dockside Market & Grill, Flemington
★ Harvey Cedars Shellfish Co., Harvey Cedars
★ Oyster Creek Restaurant and Boat Bar, Leeds Point
Soup | Salad | SandwichⓃⒸ Millburn Deli, multiple locations
Ⓒ Frank’s Deli & Restaurant, Asbury Park
Ⓢ The Break Board Plus, Haddonfield
★ Red Eye Café, Montclair
★ Olivia’s, Maplewood
★ Farm Barn Café, Hillsborough
Southeast Asian | ThaiⓃ A Taste of Asia, Chatham
ⒸBamboo Leaf Thai Eatery, Bradley Beach
Ⓢ A Little Thai Kitchen, Cherry Hill
★ Wyckoff Thai, Wyckoff
★ Ricky’s Thai, Bernardsville, Skillman, Hillsborough
★ Filipino Foodmart, Colonia
Southern | Soul FoodⓃ Sweet T’s, Montclair
Ⓒ Ragin Cajun, Belmar
Ⓢ Kelsey’s, Atlantic City
★ Red White & Que Smokehouse, Green Brook
★ 1911 Smoke House Barbeque, Trenton
Spanish | PortugueseⓃ Fornos of Spain, Newark
Ⓒ Lita, Aberdeen
Ⓢ Spanish Potato Grill, Brick
★ Mompou Tapas Bar, Newark
SteakⓃⒸ Roots Steakhouse, multiple locations
Ⓒ Stage Left Steak, New Brunswick
Ⓢ Old Homestead, Atlantic City
★ Capon’s Chophouse, Hackensack
★ River Palm Terrace, Edgewater
★ Steakhouse 85, New Brunswick
Vegetarian | VeganⓃ The Café Metro, Denville
Ⓒ Good Karma Café, Red Bank
Ⓢ Naked Lunch, Cherry Hill
★ Gaia & Loki, Jersey City
Wine ListⓃ Lu Nello, Cedar Grove
Ⓒ Ninety Acres, Peapack
Ⓢ Washington Inn, Cape May
★Restaurant Latour, Hamburg
★The Chophouse, Gibbsboro
The post Readers Choose Their Favorite NJ Restaurants of 2026 appeared first on New Jersey Monthly.
Illustration: Daniel GuideraIt’s not officially summer until the day I turn the kitchen of my place down the Shore into a factory for fiori di zucca fritti (fried squash flowers) and, somewhere around blossom number 150, curse myself for buying a whole case. My sister calls it Squashapalooza, a fitting name for a tradition involving too much produce, hot oil, and at least one existential moment.
When I was young, if my dad spotted the bright yellow-orange blossoms while shopping in the summer, he’d buy a few dozen. My mom would clean them, dip them in a batter (Bisquick, eggs, Romano cheese and water), and fry them into crispy, salty treats she called zhuzhadille, a word somehow derived from her grandmother’s Neapolitan dialect.
The annual tradition started in 2010. I was between jobs, and my mom had just finished cancer treatment. One afternoon on the beach—where all conversations inevitably turn to food—fried squash flowers came up. Neither Mom nor I had eaten them in years, and suddenly, we needed them. The next morning, I called Delicious Orchards in Colts Neck and, in a moment of questionable judgment, ordered a case. The bulk price seemed like a win—until reality set in.
The box was enormous—large enough to fill a shopping cart and attract curious looks. On the drive back to Lavallette, I kept muttering, “My mother is gonna kill me.” Mom’s reaction on seeing the box: “You’re out of your f$#%ing mind.” She wasn’t wrong.
We got to work. Squash blossoms demand respect. Each must be opened, inspected for hitchhiking bugs, relieved of its stamen (a move we now call the Mary Pop, after the friend who perfected it), and gently rinsed.
That fry session was a marathon. My mom mixed the batter while I piped ricotta, Romano and basil into the larger blossoms. One by one, we coated the flowers and slid them into the oil, where they puffed, crackled and turned golden.
We kept going until we ran out of Bisquick, eggs and oil. So we took a break for dinner on the deck, with towers of fried squash flowers, a Caprese salad with sun-ripe local tomatoes, crusty bread, and plenty of rosé. It was the perfect summer evening—except for the pile of raw produce still awaiting my attention.
After a quick supermarket run, I was back at it. By the time the last blossom was cooked and the fried flowers were wrapped in foil for sharing, it was nearly midnight.
More than a decade later, Squashapalooza continues. Each summer, I order a case, make the pilgrimage to Delicious Orchards, spend hours prepping and frying, and, somewhere around blossom number 150, curse myself. But I wouldn’t change a thing.
Though my mom is no longer with us, when my friends tuck into that platter of fried squash flowers, it feels like the tradition she and I started together lives on. And there’s nothing more delicious than that.
Jo Ann Liguori is a writer and editor who spends the summer in Lavallette, lives in Brooklyn the rest of the year, and can be found on Instagram all the time
@AuntJoCooks.
The post Oh My Gourd! The Messy, Delicious Joy of Frying Way Too Many Squash Blossoms appeared first on New Jersey Monthly.
A burger “straight-up”—no condiments, extra-crispy french fries, perhaps a Coke—and Bruce Springsteen is “in heaven.” If you subscribe to the centuries-old adage, “Tell me what you eat, and I will tell you what you are,” then Andre Fowles can reveal quite a bit about New Jersey’s most famous son.
As the primary personal chef for Springsteen and his wife, singer/songwriter Patti Scialfa, Fowles cooks lunch and dinner at the musicians’ Colts Neck ranch several times a week. His gig runs the gastronomical gamut, from meals with such high-profile guests as Sting or the Obamas (for the latter, in Spain, he whipped up tapas and seafood paella) to family feasts each Sunday in Jersey (where his veggie-laden lasagna is in heavy rotation). Fowles bakes all pastries from scratch, save for the cinnamon buns and powdered donuts Springsteen fancies from the nearby family-run market Delicious Orchards. “Even when Bruce is on tour, we’ll package up some of [those treats] for him,” Fowles says. “It’s like a taste of home—made in New Jersey, stuff that he grew up on.”
Fowles, 37, a Culinary Institute of America alum and three-time champion on the Food Network’s Chopped, published his first cookbook, My Jamaican Table, this year. A passionate homage to the vibrant flavors of his Caribbean homeland and to the women who raised him and taught him to cook, it comprises recipes he says have swirled in his head for years. He guides readers through Jamaican classics like jerk chicken, curry goat, and rice and peas, as well as reimagined fusion dishes like Guinness-braised short ribs, a jerk smash-burger with bacon jam, and rum-cake tiramisu. Springsteen penned the book’s foreword, writing, “We both believe in bringing people together, whether it’s around a table or a stage.”
Fowles’s approach in the Springsteen kitchen, he explains, is “as healthy as possible without compromising on the flavors.” Rather than relying on, say, gobs of butter to attain peak tastiness, he layers spices, mixes marinades, and spotlights produce at its peak. Garden-fresh salads, salsas and chimichurris accompany grilled steak and seafood. (The fridge is always stocked with homemade hot sauce for Scialfa, whose spice tolerance is higher than Bruce’s, Fowles confirms with a hearty chuckle.) For lunch on the April afternoon when we spoke, he’d fixed a roast chicken, broccoli with garlic confit and baby potatoes, and an herby frisée salad with a lemon vinaigrette.
Of course, some delicacies you “let be,” Fowles says. He makes a mean fried chicken (bathed in buttermilk, impeccably seasoned and cooked to crunchy perfection) that Bruce “absolutely loves.” He’s also a fan of Fowles’s kicky mac and cheese, and cacio e pepe is “one of his favorite pasta dishes in the world.”
Fowles lauds the Springsteens as “grounded…incredibly humble, beautiful people….They see you for who you are. They shake your hand and give you a hug: ‘What’s going on? How is the family? How is your day going? Come sit; come talk with me…’ Their home becomes your home.”
The post Hungry Heart: Chef Andre Fowles Dishes on Cooking for Bruce Springsteen and Patti Scialfa appeared first on New Jersey Monthly.
Wandering down any of New Jersey’s boardwalks is a summer pastime that just about everyone from the Garden State enjoys.
But the thing that keeps me returning every summer is the trail of indulgent eats—cheesesteaks, soft serve, pizza slices the size of your head—all lined up on a dreamlike conveyer belt of temptations at storefronts that will shutter and disappear like mirages at the end of the season.
Though exciting, the sheer number of tasty options is enough to make your head spin. With that in mind, here are my picks for the best eats on the boardwalk, from nostalgic, can’t-miss classics to outside-the-box newbies.
Asbury ParkSignature Mini Pancakes at Buttermee PancakesOn a boardwalk, I like any food you can eat while walking, and pretty much everything on the menu at Buttermee Pancakes falls into that category. Full-size flapjacks are traded for bite-size medallions that fit snugly on the end of your fork. Several varieties are available, but the signature mini pancakes topped with crumbles of bacon, cinnamon-sugar whipped butter, and a sticky drizzle of maple syrup are really all you need to be happy on a summer day.
Watermelon Lime Ice Pop at Betty’s Ice BoxHipster-friendly frozen treat shop Betty’s Ice Box has produced what might be the single greatest vegan item ever in its Watermelon Lime Ice Pop. Why? Nothing is sacrificed. Unlike many vegan desserts, the deck isn’t unfairly stacked against it. It has no responsibility to try to live up to the legend of some beloved, dairy-heavy fave. Instead, this refreshing summer go-to leans on its built-in strength: the sweet-tart powerhouse combo of actual watermelon and lime.
Point PleasantMuellers Tiffany French Toast at the Food ShackFinding great breakfast on the boards isn’t always a sure thing, but the folks at the Food Shack put out a truly destination-worthy combo with this dish. For those not in the know, the Tiffany Raisin Bread at nearby Muellers Bakery is the stuff of cinnamon-iced legend, and this French toast uses it to its fullest advantage.
Seaside HeightsEl Bandito at Jersey RollJersey Roll specializes in sandwiches featuring the most controversial of all Jersey meat products: pork roll—or is it Taylor ham? Frankly, nobody cares what you call it; what matters is that you step up and order the El Bandito, an oceanfront indulgence that layers pork roll, jalapeño poppers and tater tots on a round roll for the optimal lunch option after a few rounds of Skee-ball.
Cheesesteaks at CheessteaksUntil last year, very few people had ever heard of the frustratingly spelled Cheessteaks, but within a short time they have become the fastest growing cheesesteak specialty shop in New Jersey. Opening their newest location on the Seaside boardwalk is a bold move, especially with heavy hitters like Midway Steak House, Steaks Unlimited and Cheesesteak Louie’s a stone’s throw away, but the fact of the matter is, Cheessteaks can hang with the best of them—and might just be the best of them.
Ocean CityDonuts at Brown’s RestaurantFor most people who head to Brown’s Restaurant in Ocean City, the main attraction is the walk-up donut window. If you can’t find it, just look for the big line snaking down the boardwalk. The hype is legit, as Brown’s puts out truly delicious old-fashioned donuts. Here, it’s all about the classics, like cinnamon-sugar, vanilla (or chocolate)- powdered, honey-dipped or plain, each served warm right out of the fryer.
Sicilian Slice and a Birch Beer at Manco & MancoWhile their standard plain slices tend to get all the attention, it’s the Sicilian slice at Manco & Manco that has me coming back again and again. A modestly thick slice, it’s at once crispy and doughy—each in perfect measure—and more heavily seasoned than one would typically expect from this style of pizza. Pair it with a creamy red birch beer straight from the tap, and you’ve got yourself the best combo on the boardwalk.
WildwoodPlain Slice at Mack’s PizzaThis time, it’s the straightforward plain slice for the win. Forget the monstrous slices that many boardwalk pizzerias peddle. Mack’s slices are less physically imposing, but far more delicious. The sauce-to-cheese ratio here favors the latter, and that’s key, as it manages to nail the gooey goodness you dream of while still maintaining enough of the acidic zip from the sauce to balance any heaviness.
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File this under: Why’d it take so long?
Artisanal coffee, oversized deli sandwiches, high-quality meats, just-caught local seafood, gourmet prepared foods, farm-fresh produce, warm bread and Jersey Shore crumb cake, all together. What more could you ask for? Introducing Lenny’s Main Street Market in downtown Manasquan.
Housed in a former Rite Aid drugstore, the collaboration brings new life to what had been a sleepy, run-down corner. The cavernous, well-lit and beautifully organized space has Lenny’s Colonial Ranch Market as its anchor. Lenny’s has a first-rate butcher counter, a wide range of prepared foods and overstuffed sandwiches.
Shore Fresh Seafood Market fills the back corner with its extensive selection of fresh-off-the-boat local seafood, as well as prepared foods such as crab cakes and lobster salad. Bay Head’s Mueller’s Bakery fills the middle, complete with its signature crumb cake, but also cookies, cakes and pies. And if that’s not enough, Batch on Main, with its flagship store just down the street, offers gourmet coffees and other beverages.
The space opened in March to wide acclaim; it’s bound to become a community hub. Why go anywhere else?
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Even on an off-season Thursday, the vibe at this contemporary restaurant is clear: Fun will be had here. Upscale and Insta-ready, its dark charcoal walls, bi-level seating, two-story windows and swathes of greenery are a welcome mat for a hip crowd. Moxie Modern was opened August 2025 by Jason Cobb, who also owns popular Char-kol and Aurum Events, both in Freehold, with Dave Esquenazi.
Last year, Moxie caught the ebb of the Shore season; this year, by the looks—and tastes—of it, they are well prepared for the onslaught of summer revelers. Located just a few blocks from the ocean, foot traffic is easy, and there’s a parking lot—a plus in this high-profile beach town.
On the main floor, booth seating creates a path to a large bar area with tables and an organic-looking chandelier overhead.
The cocktail menu has a handful of martinis and signature concoctions, too. Start off with shareables like burrata with roasted-tomato vinaigrette and olive oil, topped with smoked trout roe and crispy shrimp fritters. There’s also a selection of raw fish, sushi, and two charcuterie boards.
American signature dishes get elevated treatment, like the lively spring-pea purée over creamy risotto, with the salt of crispy prosciutto to add balance. The steak selection—filet mignon, dry-aged cowboy ribeye and New York strip, and skirt steak—hits the marks in cut and preparation. My 18-ounce strip wore the lick of the flame on its exterior, with a healthy blush inside. For me, Moxie made its mark with a creamy roasted garlic bulb and a smear of house-made truffle butter topping the beef.
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Brandon “Bud” Carter had a tall order ahead of him when he opened Olea. Following up a massive hit is never an easy task, whether you are an actual rock star or a rock-star chef like Carter, whose previous hot spot was the Butcher’s Block in Long Branch. Olea exudes a bold, sexy confidence from its space, on the ground floor of the Shore Club hotel in Spring Lake.
Crimson drapes, brick accents and soaring olive trees harmonize with sleek, modern furniture, while dim lighting and a fireplace create a vibe romantic enough to make Olea—which landed on NJM‘s 2026 Best New Restaurants list—the go-to date-night location in Spring Lake.
Unlike the Butcher’s Block, which is known for its steak, Olea concentrates equally on pasta dishes, seafood and steaks, with a Mediterranean flavor tying the whole menu together.
The cocktail program is inventive and serves as a fine starting point. Drinks include everything from spritzers and martinis to batched cocktails, mostly named for various pop and rock groups from decades past. The Bananarama earns high marks for its spirit-forward blend of rye and aged rum accented with banana slices that are coated in raw sugar and torched to create a divinely drinkable tip of the cap to bananas Foster.
Apps here are playful and fun. I couldn’t resist ordering the crab cake Rangoon, which was enjoyable, but ultimately just tasted like a crab cake that didn’t really need the wonton wrapper. It’s a fancy twist on crab Rangoon, but not an improvement by any means.
The crab cake Rangoon appetizer, with a fennel-and-herb salad and Old Bay agrodolce. Photo: Shilpa IyerThe Caesar salad proves that one need not reinvent the wheel in order to impress. The whole leaves of baby gem lettuce come lightly coated in a fabulous dressing with a nice hint of citrus, and the toasty bits of garlic, along with fried capers and Parmesan, each up the ante without overwhelming the salad.
In America, any dish worth eating seems to also be worth offering Buffalo style, and while I want to be annoyed by this overdone trend, often it just works. Case in point: the Buffalo octopus appetizer at Olea. The peppery house-made sauce has enough kick to give your sinuses a proper clearing without making you run for a glass of milk to chug, and the octopus itself is toothsome, with an impossibly satisfying bite.
Carter’s tenure at the helm of the Butcher’s Block has ensured he knows his way around a steak, and Olea offers six different cuts, with everything from an 8-ounce filet to a 48-ounce Prime tomahawk.
The filet is a perfect choice for anyone looking to get their feet wet and still save some room. It slices like butter, which is as much a compliment to the tenderness of the steak as it is to the quality of the knives at Olea. Bravo for both.
Whatever cut you choose, be sure to pair it with their rich and luscious Olea butter, which I suspect could make a pair of wrestling shoes taste delicious if poured over them directly and served at the proper temperature.
Squid-ink tonnarelli. Photo: Shilpa IyerThe squid-ink tonnarelli is a visually gorgeous dish and features the most marvelously al dente pasta I have ever tasted, but its butter emulsion is too acidic and, for the $60 price tag, should contain more king crab. The restaurant’s chicken dish, listed on the menu simply as “chicken,” is fine, but forgettable enough that its uninspired moniker seems perfectly fitting.
From churros in cruller form to elaborate sundaes, desserts at Olea are anything but an afterthought.
A lemon tart with whipped-yuzu ganache, a white-chocolate shell, lemon-curd, shortbread crumbles and toasted meringue. Photo: Shilpa IyerThe surprising standout of the bunch: the lemon tart. It scores points right out of the gate for masquerading convincingly as an actual lemon, but beyond the illusion, it’s also one of the most enjoyable desserts I have had in some time. Lemon desserts don’t often wow me, but the whipped-yuzu ganache, white-chocolate shell, lemon-curd, shortbread crumbles and toasted meringue come together very well. I’ve rarely been so pleasantly surprised.
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Somehow, the folks at Beach Plum Farm in West Cape May always manage to keep things fresh.
This summer, their popular seasonal dinner series heads en plein air for Tables in the Garden, where tables for two pepper the landscape twice weekly, on Wednesdays and Thursdays, now through September 24.
Couples can enjoy a lilt of romance and intimacy in a public-yet-private space, dining among raised beds of fragrant flowers (including edible varieties!), berries and produce, and perhaps even catching sight of an errant chicken passing by.
Photo: Courtesy of Beach Plum FarmThe kitchen shows off its chops—and farm-to-table ingredients—with such dishes as a carrot-beet medley topped with pea tendrils, and roasted heritage pork with kohlrabi-fennel slaw.
Beach Plum’s farm-to-table dinners first started in 2016, when Cape Resorts owner Curtis Bashaw and his partner began hosting friends for ingredient-focused meals in the bucolic setting. Now open to the public, these special communal-style meals sell out every season, fostering new friendships and garnering returning guests year after year. Farm manager Ed Hackett and his team plan everything from the harvest-forward menus to the tablescapes.
Farm-fresh strawberry shortcake trifle. Photo: Courtesy of Beach Plum FarmThis summer’s BYO meals have staggered start times beginning at 6 pm, so the evenings unfold in a laid-back manner. Guests are welcome to stroll the grounds before dinner, too.
Overnight stays are also an option in Beach Plum’s one-bedroom, two-bedroom or full cottages. A limited-time discounted rate is available.
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Closings:Cookie Connect, MorristownAfter five years in business, Cookie Connect in Morristown has announced its final day of operations, Friday, August 28. In a social media post, the owners cited soaring ingredient costs, noting that a 25-pound box of premium chocolate they use has doubled in price the past year. Rather than “swapping our premium ingredients for cheap chemical additives, cutting corners, and stopping our on-site hand-crafting, they said they made the difficult decision to shut down.
The Quiet Man Irish Pub, DoverAfter 47 years in business and a long effort to find a buyer, The Quiet Man Irish Pub in dover will close its doors. Founded in 1979 by Dublin emigrants Frank and Anne Burke, the pub was named after the 1952 film The Quiet Man starring John Wayne and Maureen O’Hara. Frank had worked as a waiter at Ashford Castle in Ireland while the movie was filmed there. Today, the pub is operated by the Burkes’ daughters, who will continue serving Irish favorites and American classics through the pub’s final day on Saturday, August 29.
Yuakata Hibachi & Sushi, SomervilleThis hibachi spot in Somerville closed on Sunday, August 2 after 20 years in business. Yuakata Hibachi & Sushi sites leasing issues as the reason for closure and will not be seeking a new location, according to Patch.
Openings:COV, EdgewaterCOV opened Sunday, July 19, in the former Pier 115 Bar & Grill space. Operated by Blu Hospitality Group, COV is a full-service destination overlooking the Hudson River. Culinary director Juan Carlos “JC” Ortega and beverage director Jeremy LeBlanche have curated a menu of shareable dishes and cocktails. The restaurant serves lunch and dinner Wednesday through Sunday.
Çka Ka Qëllu, WestwoodThis famous Albanian restaurant has officially opened its first New Jersey location in Westwood’s Five Corners building. Çka Ka Qëllu, which also has locations in Manhattan, the Bronx, and Stamford, has been named to The New York Times‘ list of 100 Best Restaurants in New York for four consecutive years. Known for its traditional Albanian cuisine, the menu features dishes like fli (crepe pastry layered with cream), mantia (baked meat-filled pasta), qofte Shari (grilled Balkan-style meatballs), and house-made baklava. Pop star Dua Lipa has also praised the restaurant, making it a destination for fans of authentic Albanian food.
Dining news:* New Jersey’s Skip the Stuff law took effect on Saturday, August 1, making the Garden State home to the nation’s strongest plastic pollution reduction legislation. Restaurants and other food service businesses can no longer automatically include single-use items (such as plastic utensils, napkins, straws, and condiment packets) with takeout or delivery orders unless customers specifically ask for them. * Raising Cane’s, known for its heaping platters of chicken tenders, crinkle-cut fries, Texas toast, coleslaw, and signature Cane’s sauce (which you can get by the cup full), is expanding its New Jersey footprint. According to Jersey Digs, the fast-food chain has received planning board approval for its first Bergen County location in Paramus, though an opening date has yet to be announced.
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It’s a familiar scenario for any busy parent: It’s 4:30 pm and you’ve just arrived home. The kids make a mad dash for the kitchen, grabbing whatever snacks they can get their hands on. Amid the chaos, you need to figure out a plan for dinner.
That’s where Rachel Mansfield comes in.
Mansfield’s cookbook is out August 4 from Simon & Schuster. Over the last 10 years, Mansfield, a Short Hills mom of three, has built a brand around healthy, simple, kid-friendly recipes, which she shares with her 1.3 million-strong Instagram community and in her new cookbook, More, Please!: Feel-Good Meals for Busy Families and Their Picky Eaters, out August 4 from Simon & Schuster. Earlier this year, she also launched a kids’ snack-food line, Cadootz, which sells organic, non-GMO, gluten-free—and actually tasty—products (and is newly available at Target).
“My recipes aren’t elaborate; they’re not going to have you spending hours in the kitchen or with ingredients you’ve never heard of,” she says. Her recipes are ready in 30 minutes to under an hour.
It all started 10 years ago, when Mansfield was let go from her full-time executive assistant job. Equipped with a love of cooking and baking, she started sharing her healthy recipes for overnight oats online, expanding from there as her popularity grew.
“I’ve always had a passion for making food that tastes good but also makes you feel good,” she says. “I don’t want people to sacrifice flavor for health.”
She gave herself six months to see if she could turn her passion into a profitable business. She succeeded.
Beyond recipes, planning is a key part of Mansfield’s success in her own home. “On Sundays I map out our entire week,” she says, from her kids’ activities to a detailed meal plan for lunches and dinners. She doesn’t meal prep, per se, but does assemble a lot of lunchbox items, like washed and cut fruits and veggies.
“Having a plan makes such a difference because then you’re not frazzled,” she says. “And if you keep your pantry and your fridge stocked up, you’re not going to want to spend the money ordering food.”
Her new book features 100 of her top recipes, from Breakfast-for-Dinner Burrito Bowls to 20-Minute Quicker-than-Takeout Shrimp Teriyaki. Instead of being organized by appetizer, entrée and dessert, it’s categorized by the way a person might actually decide what to cook for a family, with chapters like “What to Do With a Pound of Ground Meat” and “Not-So-Boring Chicken.”
“I came from a house where my mom made three to four different meals every night; she was running around like a crazy person trying to make me the pizza bagels I wanted, and my brother the chicken fingers, and my dad a meatloaf,” Mansfield says. “And I said, ‘I’m not doing that.’ Like, ‘You get what you get and and you don’t get upset—that is what we’re having.’”
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Dining news:—Leonardo Argoti Rubio, the executive pastry chef for Faubourg and Bijoux French Pastry in Montclair, was reportedly detained on Monday, June 1, at a federal immigration detention center in Buffalo, New York, while on vacation. His niece and friends told Montclair Local that he has a work permit, a Social Security number and a pending asylum case. The arrest of the Ecuadorian chef sparked an outpouring of support and fundraising efforts across the community. On June 12, Montclair Local reported that he has been released from ICE custody.
—Two New Jersey pizzerias have been named among the best in the United States by the Italian food guide 50 Top Pizza. Jersey City’s Razza—which made NJM‘s 2025 list of the best restaurants in New Jersey—and Bricco’s in Haddon Township both secured spots on the prestigious list, emphasizing the state’s international reputation as a destination for exceptional pizza.
Openings:Tatte Bakery & Cafe, MaywoodThe third New Jersey location of Boston-based Tatte Bakery & Cafe opened last month at Bergen Town Center. The café serves an all-day menu of Israeli, Mediterranean and European-inspired dishes, alongside a well-known pastry selection and its signature shakshuka. The other NJ locations are in Ridgewood and Morristown.
Throttle Racing Club, DenvilleThis racing-themed coffee shop is set to open Saturday, June 7, despite smoke damage caused by a fire at neighboring Cafe Crevier earlier this week. The shop will serve coffee beverages made with beans sourced directly from Colombia, along with light bites. Guests will also be able to experience immersive racing simulators.
Joe Thai Kitchen, AllendaleThe team behind Wyckoff Thai in North Jersey has announced this sister restaurant coming to Allendale in July. Menu details and operating hours have not yet been released.
Closings: Cafe Crevier, DenvilleEarly in the morning on Tuesday, June 2, this popular bar-style pizza spot caught fire, sustaining heavy interior and structural damage, including a partial roof collapse. Nearby businesses, including the soon-to-open coffee shop Throttle Racing Club and French pastry shop Chocolatine, also sustained damage in the blaze. Operations have closed at both Cafe Crevier and Chocolatine until further notice.
Lubrano’s 36, MiddletownThe Lubrano family, a longtime staple on the Bayshore’s restaurant scene, has announced their retirement. Their restaurant’s final day of service will be Saturday, June 6. In a social media post, they announced that they will be passing the space on to a new team. “We know the restaurant is heading into great hands, and we cannot wait to see what’s next for the space that has meant so much to us,” they wrote.
Village Tea Shop, RidgewoodAt the end of June, the Village Tea Shop in Ridgewood will close after 12 years in business. Before closing its doors, the shop is inviting patrons to redeem any remaining gift cards or to stop in for one last tea of choice. “Thank you for allowing us to be part of your lives, your routines, your celebrations, and your everyday moments,” the owners wrote in a social media post.
Millington Station Cafe, Millington After 33 years in business, Millington Station Cafe—which served breakfast and lunch daily inside the old Millington train station building—has closed. In a social media post, owners Gus and Dawn wrote, “The outpouring of love, visits, stories, and support during these final weeks has meant more to us than words can express.”
Crêperie de la Mer & French Café, Beach Havenwners John and Nadia Albright announced that they will be closing their popular LBI eatery at the end of the summer. “We hope to see you throughout this last season so we can celebrate these wonderful years together before we close our doors,” the couple wrote on their website. Until then, they’ll continue serving their sweet and savory French creations made from fresh ingredients.
The post Montclair Pastry Chef Detained While on Vacation; More Dining News appeared first on New Jersey Monthly.
Sure, you’ve heard of farm-to-table dining. But farm-to-bagel?
Equipped with a background in both bagels and farming, fifth-generation bagel maker Aaron Wagner and his wife, Julie, are leading the concept in Cape May with The Bagel Shop, now entering its second summer season.
“I’m trying to shoot for the moon in regards to being as sustainable and as honest with myself and with my customers as possible in regards to giving them the best quality of food,” says Wagner, 43, who grew up in Cherry Hill.
The menu is deceptively simple, with authentic New York-style bagels, spreads, homemade salads and sandwiches. Beyond the taste, what goes into the food makes The Bagel Shop stand out.
The ingredients are top-notch, organic when possible. Much of the produce—lettuce, tomatoes, cucumbers, onions—is grown at the Wagners’ permaculture homestead (complete with 45 fruit trees and bushes, plus a greenhouse), where they live with their two young children. In the fall, they make pumpkin bagels and cream cheese from pumpkins grown there.
The Turkey Cali, with Wildwoods BBQ smoked turkey breast, organic center-cut bacon, avocado, tomato, organic lettuce and freshly trimmed organic micro greens, with a garlic aioli. Photo: Courtesy of The Bagel ShopOther ingredients come from local farms like Terra Chimera Farm and Peabody Farms. Nearby Wildwoods BBQ provides smoked turkey and brisket for sandwiches.
Wagner’s family has a long history in the bagel biz, starting in 1890 when his great-great-grandfather emigrated from Warsaw to Brooklyn. Fast forward a few generations, and Wagner was in his 20s and working abroad on farms before deciding to return home to join his family’s business, South Street Philly Bagels, which he later rebranded as Philly Bagels and expanded to six locations.
Then, as he was starting his own family with Julie in 2023, the couple left Philadelphia for Cape May and planned to open their own venture.
The community is a huge part of their business, both as suppliers and customers, and Cape May, with its strong farming base, has embraced their farm-to-bagel motto.
“It’s a really beautiful thing that’s happening down here,” Wagner says.
The post From Farm to Bagel: How This Cape May Couple Is Raising the Bar for Breakfast appeared first on New Jersey Monthly.
Closings:Village Green Restaurant, RidgewoodAfter 37 years in business, this community staple known for refined New American cuisine will close its doors on Saturday, June 6. “To all of our loyal customers—thank you…for supporting us through the years, celebrating your special moments with us, and allowing us to serve this community we love so much,” wrote chef/owner Kevin Portscher in a social media post.
Davia, Fair LawnAfter nearly three decades in business, this North Jersey Italian restaurant will close its doors on Sunday, May 31. “Please come stop by for one last drink and some of Chef Paul’s finest dishes, as always, made with love and care,” the Davia team wrote in a social media post announcing the closure.
Tony Boloney’s, Jersey CityTony Boloney’s, known for its over-the-top specialty pizzas and creative subs, has permanently closed its Jersey City location. The restaurant’s Hoboken outpost has also remained closed since its small kitchen fire last summer; the original Atlantic City location is still fully operational.
MEAL, NutleyMEAL, a Nutley spot serving modern American cuisine, officially closed on Sunday, May 17. “After 15 unforgettable years, it’s time for us to say goodbye,” the MEAL team shared in a social media post officially announcing the closure.
Openings:Sardela, MontclairThis new Greek seafood restaurant opened its doors early this month in the former Guerriero Gelato space. The menu features fresh seafood, grilled meats and shareable mezze plates. Sardela is open noon to 10 pm Tuesday through Thursday and on Sunday, and until 11 pm on Friday and Saturday.
Aahar, East RutherfordFollowing its grand opening in mid-May, Aahar is bringing authentic, richly spiced Indian flavors to East Rutherford with everything from biryanis (mixed rice dishes) to curries to freshly baked naan. The BYOB restaurant is open for lunch and dinner every day except Tuesday.
Dining news:* Ange’s Smoothie Hub in River Vale is temporarily closed pending its relocation to Closter, with a projected opening in mid-summer. The North Jersey juice shop has built a loyal following for its smoothies, superfood-based bowls, pressed juices and fruit-based specialty drinks. * Halal-certified wing chain Atomic Wings is planning to open six New Jersey locations—its first in the state—as part of a larger national expansion, though specific sites and construction timelines have not yet been announced. It currently operates around two dozen locations nationwide.
The post Ridgewood’s Beloved Village Green Restaurant to Close; More Dining News appeared first on New Jersey Monthly.
In the past, theatergoers attending a play or musical at the esteemed Paper Mill Playhouse in Milburn and wanted to dine before the show had only two options: visit a nearby restaurant or try to snag a spot at the venue’s small on-site Carriage House restaurant.
But after an $8.5 million makeover, the F.M. Kirby Carriage House has been expanded and renovated and is now open not just to ticketholders, but to the general public as well.
The historic restaurant has transformed from an intimate 124-seat dining room into a 228-seat, multi-level culinary and cultural destination.
The opening comes just in time for the theater’s newest musical, West Side Story, which opens today and runs through June 28.
“The reopening and expansion of the Carriage House will transform the Paper Mill experience, elevating dining for our theatergoers while creating a vibrant, contemporary gathering space,” says Paper Mill Playhouse executive director Mike Stotts. “The expanded space will also accommodate board meetings, private rentals and community events, establishing the Carriage House as a dynamic hub for entertainment and engagement.”
The restaurant will continue its tradition of offering multi-course prix-fixe dinners themed to match the play or musical onstage that day. For instance, the dinner menu during the West Side Story run features Jets vs. Sharks Salad, Anita’s Arroz con Pollo and Somewhere by the Sea grouper. For dessert, treat yourself to A New York Rumble Chocolate Cake.
The dinners are scheduled to conclude in time for all performances next door, and theatergoers are even encouraged to bring their cocktails with them.
Chef Jacques Marra, who has led the Carriage House kitchen since 2021, will remain in his position. A veteran of the Metropolitan Opera House at Lincoln Center and a fixture of the New York dining scene, Marra brings both large-scale operational expertise and ingredient-driven creativity. He has experience overseeing everything from 220-seat fine dining rooms to gala events for 1,000 guests, uniquely positioning him for a restaurant that must pivot seamlessly between pre-show dinners, à la carte dining and performance-driven programming.
“Our goal is to make the entire experience as immersive as possible,” says Marra. “While you will always find a perfectly crafted cheeseburger on our à la carte menu, our pre-theater dining is a passport. Depending on the show on our main stage, we may transport you to the rustic kitchens of Little Italy, the refined bistros of France or the vibrant spice markets of Latin America.”
The restaurant will be open weekly Wednesday through Sunday for lunch and dinner.
The renovation project is part of Paper Mill’s larger $48.7 million Next Act Campaign to renovate and upgrade the facilities and grounds across its five-acre campus. This campaign is backed by individual donors and funders, with additional support from the State of New Jersey and Millburn Township.
The expansion is ambitious but respectful of the building’s past. The Carriage House sits on land once occupied by The Thistle Paper Mill, established in 1795. When Paper Mill Playhouse began renovations in the 1930s, the Carriage House was the first structure completed. That layered history remains intact, though the footprint is dramatically expanding by 4,000 square feet.
The new first-floor Carrington Dining Room will seat 70 guests, including 16 at the bar, with a mix of banquettes and high tops designed for both pre-theater efficiency and relaxed dining.
Upstairs, the newly constructed Club Room introduces something entirely new to the campus: a flexible event space for up to 100 standing guests, complete with built-in technology for performances, business gatherings and private rentals, further expanding opportunities for programming.
Following West Side Story, Paper Mill Playhouse will close after in late June for renovations of the theater, which is expected to reopen in November with Mary Poppins. The Carriage House restaurant will remain open during that time, and Carriage House Presents shows will be performed there. “We’re excited to relaunch and grow the…series: bringing back audience favorites like murder mystery, improv and trivia nights while introducing live music, stand-up, poetry and other live performances in a dynamic and contemporary setting,” adds Mark S. Hoebee.
For more information, visit papermill.org.
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Openings: The View at Lokal Eatery & Bar, Jersey City Lokal in Jersey City is opening the View—a patio space on the Hudson River with unobstructed skyline views of Manhattan’s Financial District—on Thursday, May 21. The menu is comprised of small, shareable plates and seasonal cocktails, though the Lokal’s full dinner menu will be available in this section. At a preview event this week, bites included golden potato mille-feuille topped with caviar and tuna tartare cones with tuna mousse, cucumber-truffle dressing and sesame cones. The Rogue Line cocktail was also served: a fusion of London dry gin, housemade hibiscus-pomegranate syrup, Cocchi Rosa, fresh lemon and aquafaba.
Simmi’s Table, Hawthorne This new homestyle Indian concept, fueled by family recipes, serves a rotating menu for lunch and dinner, caters small gatherings and even offers a weekly meal kit. The kit’s menu drops on Mondays and is available to order through Wednesday; pickup is Wednesday through Friday. This week’s offerings included paneer kali mirch, lobia, kadai chicken and chicken kebab.
LowTide Smoothie Co., Normandy Beach On Saturday, May 23, this smoothie shop’s opening-day celebrations will feature a DJ, complimentary samples of smoothie flights and branded giveaways. Regular menu items include a coffee protein smoothie and hydrating juice blends.
Mason’s Famous Lobster Rolls, RidgewoodThis chain, which has one other New Jersey location in Asbury Park, specializes in lobster, shrimp and crab rolls. Not in the mood for seafood? Hot dogs are also available.
West & Co., West New YorkThis new waterfront brasserie serves dishes like French onion soup, mussels and frites, octopus carpaccio and seafood towers alongside classic cocktails. Housed within the restaurant is the Wax Room, a speakeasy-style space with a music-inspired dining experience that includes an extensive vinyl collection.
Dining news: * Governor Mikie Sherrill declared a state of emergency on May 20 in response to devastating agricultural losses caused by a late-April cold snap. The prolonged overnight freezing temperatures are estimated to have destroyed at least $300 million in crops. * Harry’s Daughter, a Caribbean-inspired restaurant in Jersey City, is set to reopen after a fire that occurred last June. The restaurant will welcome guests back on Friday, June 5; the menu will include both longtime favorites and new dishes inspired by family recipes. * One World Pizza in Jersey City has been named to Food & Wine’s list of the best new pizzerias in the country. The eatery, which opened in 2024, draws inspiration from global cuisines, serving such pies as the Indian Chicken Makhani and Korean Bulgogi.
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Dining news: * Widespread vineyard damage caused by prolonged overnight freezing temperatures in April has dealt a major blow to New Jersey’s wine industry, with growers across the state reporting severe damage to grape buds across multiple varieties and raising concerns for both the 2026 harvest and the 2027 growing season. As a result, the Garden State Wine Growers Association—the primary trade organization and marketing coalition for more than 60 New Jersey wineries and vineyards—has canceled its “Sips, Stars & Stripes: A NJ Wine Revolution” event. * Byrdcage in Atlantic City is pushing back on rumors of financial trouble and impending closure, stating that the restaurant remains open and is operating smoothly. While Byrdcage is listed for sale, current ownership says the move is part of a strategic effort to raise capital for the brand’s expansion. Current ownership is seeking a qualified buyer interested not only in acquiring the existing location but also in partnering on future growth opportunities. * The Office Tavern Grill—which has locations in Morristown, Ridgewood and Summit—is tying its 76¢ Wings Special to a charitable campaign ahead of National Chicken Wing Day, aiming to sell 1 million wings by Wednesday, July 29, across its three locations. If the goal is met, the restaurant group will donate $5,000 to JBWS (previously known as Jersey Battered Women’s Service), a nonprofit that supports those impacted by domestic abuse. Guests can track the running total via counters in the restaurants. * Chris Farella, a Fort Lee native and co-owner of Brothers Smokehouse in Ramsey, is a contestant on the latest season of Food Network’s BBQ Brawl, featuring Bobby Flay, Maneet Chauhan and Brooke Williamson. Farella joins a team of barbecue “brawlers” facing off in a series of high-stakes cooking challenges. Across the nine-episode season, judges will eliminate contenders until one competitor earns the title of “Master of ’Cue.” Episodes stream on HBO Max the day after airing. * Pura Vida Miami, the popular Florida-based health-conscious café brand, is expanding its footing with a second New Jersey location, in Hoboken, expected to open by the end of the year. Known for its all-day breakfast, salads, bowls, wraps, sandwiches, superfood smoothies, cold-pressed juices and specialty coffees, the concept debuted in the Garden State this April at the Mall at Short Hills. Openings:Coniglio’s, Asbury ParkBrooklyn-born Nino Coniglio—a 10-time world-champion pizza maker, Food Network Chopped winner and owner of Coniglio’s in Morristown—is expanding his pizza empire. Last week, Coniglio’s revealed further details on its impending second location, coming to Mattison Avenue in Asbury Park. While an official opening date has not yet been announced, the team says the new outpost’s doors will be opening “very soon.”
Chapters & Coffee, Pompton Plains This bookstore-themed coffee shop is now open in Pompton Plains, serving traditional café drinks and light bites alongside a lineup of creatively themed specialty lattes like the Storyteller, Cozy Chapter, Plot Twist and Book Mark.
Toastique, Montclair This fast-casual café chain, known for its gourmet artisan toasts, smoothie bowls and cold-pressed juices, is set to open in Montclair by the end of May.
Gourmand, Point Pleasant Beach Following its grand opening on May 13, Gourmand is dishing up New American cuisine inside the historic Gottlieb Building in the heart of Point Pleasant Beach.
Closings:D’Oro, Chatham This cozy restaurant, known for its Northern Italian cuisine, has closed its doors after more than a decade in business. Taking its place is Chatham Steak House, a new concept with dry-aged steaks and a seafood raw bar.
Union Hall, HobokenAfter a decade in business, this bar and restaurant closed its doors on April 26. The owners of Hoboken’s Metropolis are expected to take over the space with a new concept. Union Hall’s sister restaurant in Hoboken, Brass Rail, will remain open.
The Chart House, Weehawken Chart House will permanently close on May 14 as the space undergoes a major rebrand. Following renovations, the restaurant—known for its waterfront views of the Manhattan skyline—is slated to reopen in 2027 as Mastro’s Steakhouse with a new menu.
Brunello Trattoria Restaurant & Bar, FlemingtonThe New Jersey Department of Labor and Workforce Development permanently shut down operations at this Flemington restaurant following allegations that it owed more than $14,500 in back wages to employees and had violated multiple labor laws.
Elio’s Bakery & Deli, Jersey CityThe family-run Italian bakery in Jersey City has permanently closed after 46 years on West Side Avenue. The longtime neighborhood staple was known for its Italian breads, pastries, sandwiches, deli staples, cookies, cakes and other classic bakery favorites.
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When we’re at the peak of those lazy summer days at the Jersey Shore, and I’ve just rolled off the beach, what I really want is a pile of fresh seafood from a simple roadside shack.
You know the vibe: right on the water, fishing boats docked out back, the salt air peeling the faded red paint off the building as a family of seagulls circle overhead, each hoping to steal a quick snack off the picnic tables below.
There’s a humble beauty to these shacks that surpasses anything a white-glove restaurant experience could possibly offer. Recently, I took a road trip down the coast to find a little bit of fresh-caught heaven on a paper plate. Here are some of my favorite spots:
Point Lobster Co.Point Pleasant BeachThey have a sit-down restaurant just down the road, but for the most authentic experience, head directly to Point Lobster’s market in the commercial fishing district on the Manasquan Inlet. It fits every stereotype of a local seafood shack that you could possibly conjure up. Head to the counter, order a lobster roll, and grab an outdoor table next to the crab traps. (Seating is surprisingly plentiful here.)
The rest of the menu has its merits as well, but lobster is the name of the game here, and it doesn’t disappoint. They offer both the cold, mayo-y Maine and hot, buttery Connecticut styles of lobster rolls. Opt for the latter: an overflowing pile of fresh lobster with melted butter and a squeeze of lemon on a lightly toasted hot dog roll is absolutely all you need.
Rick’s SeafoodNorth WildwoodI found out the hard way how popular Rick’s Seafood was last year when I called bright and early on a Saturday morning and was told that the earliest I could pick up my food would be well after dinner. That kind of demand usually means that greatness awaits, and in the case of Rick’s Seafood, it surely does. Absent nearly any frills, this spot thrives on the pure quality of the product they put out.
The cream of crab soup is a standout: luscious and textured, with sweet bits of fresh blue crab and specks of Old Bay. Their giant butterflied fried shrimp are downright addictive and have a more exquisitely crispy breading that I have not come across in my travels. Ditto for the scallops, which are a must—as they are caught locally, and yes, you can taste the difference.
Oyster Creek Restaurant and Boat BarLeeds PointYou’ll have to travel deep into the Pine Barrens that serve as the birthplace of the Jersey Devil to get to this restaurant, but it’s well worth the ride. Upon arrival, the woods give way to a marsh, with a looping road of crumbling fisherman’s shacks bordering the seascape. The crown jewel is the Oyster Creek Restaurant.
It’s one of the rare shacks where I would steer clear of the usual deep-fried suspects (their breading is too dense on its own). Instead, opt for the spicy and addictive Jersey Devil shrimp appetizer, which comes drenched in a deliciously spicy sauce over coleslaw, or the East Coast oyster stew to start, followed by any one of their sushi rolls. Yes, sushi rolls here are totally out of place, but if it ain’t broke…
Shore Fresh Market and RestaurantPoint Pleasant BeachGenerally, when I hear the term bisque, I picture a heavy, cream-forward soup, so I was perplexed when I dipped my spoon into the much thinner suspension of the shrimp bisque at Shore Fresh.
Visually, it boasted the same tomatoey ruddiness of Manhattan clam chowder, but was far more lush and buttery, and heavily seasoned. It made for a stellar opening act to the lightly fried flounder, which was a standout in my seafood combo plate.
For the last 20 years, Shore Fresh has been serving simple, fresh and genuine seafood. It’s worth a stop.
Crab ShackBrickCrab Shack is technically in Brick, just over the bridge from and in direct contrast to the stunning oceanfront mansions of Mantoloking. It’s been in operation for more than 50 years, and though its interior and outdoor patio have each been spruced up recently, it maintains the years of gritty charm in its DNA.
The menu regularly includes unexpected items like clams chorizo and lobster sliders, but when you are a stone’s throw away from one of the most popular crabbing sites in the area, it’s hard to resist ordering a crab cake sandwich. I did just that and was greeted with a large and very messy stack of deliciousness, with the subtly spiced crab-cake itself taking center stage among a supporting cast of fresh sliced tomato, leaf lettuce and tartar sauce, all stacked high on a subtly sweet potato bun.
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Ruby Bhalla always wanted to open an Indian restaurant, but she didn’t want to create a typical Indian restaurant. In that goal, she has succeeded.
Transforming an unassuming downtown Jamesburg building, Bhalla designed a dramatic dining space: a 180-seat restaurant painted black, with bold lighting fixtures, a high-ceilinged bar with backlit shelves, and a gold tunnel where patrons vie to take selfies. In this space, Bhalla serves food that is equally inviting.
The Spice Tamarind mocktail. Photo: Arron AndrewsTraditional curries, biryanis and kebabs share space with chaats (Indian street food), crossover Indo-Chinese dishes, and selections that cross over even further, into Western cuisine. Such cultural fusion results in offerings like a spicy paneer tikka Caesar salad, fish tacos topped with curry aioli and mint chutney, and naan pizza topped with tandoori chicken and melted cheese.
“I wanted to open a restaurant that was very diverse, even in its food,” says Bhalla, 44. “Indian food, of course, but a lot of fusion foods as well. Where people of any ethnicity could come enjoy themselves and feel like they are part of a family.”
Chef and owner Ruby Bhalla stands in the Instagram-worthy golden tunnel in her restaurant. Photo: Arron AndrewsBhalla, who lives in East Brunswick, exudes hospitality, a trait she attributes to growing up in the Punjab state of northwest India. “Punjabis are heartwarming people who want to feed anyone who comes to the home,” says Bhalla, who learned to cook from her mother and grandmother in Punjab.
But it wasn’t until her family moved to the United States when Bhalla was 17 that she learned to cook for the masses. Living in Queens, she opened her first business at 18, preparing communal meals for up to 500 people at the local temple. “This is where I got my confidence in cooking,” she says.
Fish curry with lachna paratha, garlic naan and rice. Photo: Arron AndrewsOf course, Bhalla does plenty of tasting and experimenting in the dishes she prepares at Thumkaa, which opened in March 2025 and made NJM‘s subsequent Best New Restaurants list. Working in the restaurant’s 8,000-square-foot kitchen (which she also uses for her growing catering business), Bhalla relishes putting an Indian spin on dishes typically associated with other cuisines, often born of her personal tastes as a modern Indian American woman.
The Caesar salad, for instance, grew out of a desire to order something lighter when dining out with friends. Caesar’s traditional garlic and Parmesan dressing is barely recognizable in Thumkaa’s version, which features dressed romaine lettuce studded with spice-laden tikka grilled chicken or paneer, topped with crunchy noodles.
Borrowing from India’s neighbor, China, the Szechuan-chili momos are a popular choice among Thumkaa’s various Indo-Chinese dishes. These deep-fried potsticker dumplings are bathed in a tangy tomato sauce with onions, green peppers and garlic.
Adding an element of fun, Thumkaa’s chaats offer a chance to sample snack foods typically sold from carts in India. The hands-on pani puri, semolina balls that puff up when deep fried, require diners to crack them open and fill them with potatoes and chickpeas, then a trio of colored waters flavored with tamarind, cumin and mint.
Papri chaat (crispy fried crackers with a mix of toppings). Photo: Arron AndrewsAll the spices used at Thumkaa come from Punjab, with dishes like the creamy goan fish curry and the rich lamb kadai blending up to a dozen spices, producing subtly piquant sauces that leave a lingering kick. The silky butter chicken uses a mix of 30 spices, including kashmiri chili, cardamom and nutmeg.
The lamb chops are marinated in ginger and lime before being dry rubbed with a masala spice mix and grilled tandoori style. While most of Thumkaa’s traditional Indian dishes reflect North Indian cooking, the tandoori shrimp koliwada borrows from the Mumbai region, with the succulent shrimp marinated in hung curd (a strained yogurt) before grilling, and finished with South Indian spices.
Desserts include safe choices like crème brûlée and chocolate lava cake, and a few Indian classics, like the paan kulfi, a frozen dessert infused with betel leaves, which Indians savor but I found off-putting. A better option was the ras malai, tender sponge cake bathed in sweet milk and cardamom.
Along with producing an eclectic menu, Bhalla wanted to create what she calls “a fun place that reflects my personality.” To that end, the restaurant has live music on Wednesdays and Sundays.
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A meal at this second, newly opened outpost of Emilio’s Kitchen dares you to scrub your expectations of what Mexican food should be by introducing lesser-known dishes with unexpected twists.
Albondigas—Mexican meatballs in a mild chimichurri sauce topped with a dusting of queso fresco and toasted sourdough—are a fabulous way to get your feet wet. Entrées channel the American South while still imparting south-of-the-border flavor like shrimp and grits with a lovely mojo de ajo sauce that lends a helping hand to the somewhat ho-hum grits.
Even a dish as straightforward as the New York strip steak is paired with a poblano-pepper salsa instead of the standard trappings you might find elsewhere.
At lunch, the organic-based menu includes more traditional entrées, but often with fun fusions, like the calamari burrito, which dresses up a standard pizza-joint app in a suit you never knew it needed.
No less than eight sandwiches appear on the menu, each zigging when you expect them to zag. A torta masquerades as a Milanese. The shrimp sandwich attempts to upstage its namesake star with an adobo dressing that is divine. Even the humble turkey sandwich starts out predictably enough, until a cranberry ancho-chili mayo comes knocking at the door to jazz things up.
All of these dishes can (and should) be washed down with a glass of the homemade horchata, which is delicious and sweet enough to double as a dessert.
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Dining news: * Four New Jersey breweries are raising a well-earned glass after taking home medals at the 2026 World Beer Cup, often dubbed “the Olympics of beer competitions.” The winners were announced in April in Philadelphia as part of the Craft Brewers Conference & BrewExpo America, where Garden State brewers more than held their own on the global stage. Leading the pack, Wander Back Beerworks in Vineland struck gold in the Munich-Style Helles category for its crisp, easy-drinking Wander Back Lager. MudHen Brewing Co. in Wildwood earned silver for its rich, roasty Captain Doug’s Porter in the Robust Porter category. Odd Bird Brewing in Stockton picked up bronze in the Experimental Beer category for its inventive House Red, and Subculture Artisan Ales in Florence secured a bronze for its Burton Reynolds in the Historic Beer category. * Sweet Kneads by Ridhima—a popular Livingston bakery with gluten-free and vegan options as well as international shipping—is expanding to Englewood, according to a social media post. An opening date has not yet been announced. * Following a devastating kitchen fire and a five-month closure, Novino Ristorante in Mahwah has officially reopened its doors. In a social media post, the restaurant shared that while its menu has seen a few updates, the beloved $13.99 pizza isn’t going anywhere. * A new Chipotle opened in Belleville on April 28 with a Chipotlane, the chain’s drive-thru pickup lane for digital orders placed in advance through the app or website. The Essex County location joins a growing number of New Jersey outposts adopting the model.
Openings: SriRangam – Veg Restaurant, Belle Mead A 100-percent vegetarian restaurant has opened in Central Jersey. SriRangam leans on traditional cooking techniques and housemade spice blends to showcase Northern and Southern Indian specialtiesh: sambar (lentil-and-vegetable stew), dosa (rice-and-lentil crepe), dal (spiced lentils), sabzi (seasoned vegetable dishes), roti (whole wheat flatbread), tiffin (snack-style fare), curries and an array of sweets. The restaurant is open for dine-in, takeout and delivery.
Omar’s Cafe PR, NewarkA Newark restaurant reopened its doors last week with a fresh identity. Formerly the Cuban spot Omar’s Café, the eatery has been reimagined by two Newark-born owners as a Puerto Rican-inspired concept. The casual spot on Mount Prospect Avenue serves sandwiches, empanadas and classic rice-and-beans dishes. They’re open for breakfast—starting at 6 am—as well as lunch and dinner.
Little Gem, Avon-by-the-SeaThis new bistro, open from 8 am to 4 pm, is serving everything from housemade pastries and poached eggs to fresh salads and hearty plates. Run by two brothers, the family-friendly space offers a relaxed atmosphere suited for both quick takeout and leisurely dine-in meals. A companion concept, Little Gem Market, is expected to open this summer.
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The rustic-chic Italian restaurant Fiorentini is a cozy, family-run affair with an abundance of personality and charm. It may also be the most sustainable place you can eat dinner in New Jersey.
Brenda De Ieso and her chef husband, Antonio De Ieso, weren’t counting on the latter distinction in 2021, when they opened their doors. Then their Florentine roots took over.
“In Italy, we don’t source things that aren’t near us,” Brenda De Ieso says. “You want what’s around you.” In New Jersey, that translates to Antonio De Ieso changing up Fiorentini’s compact menu every three months—once a season—to serve only what local purveyors can provide.
The De Iesos are not the only New Jersey restaurateurs parlaying the Garden State’s bounty into a nightly tribute to eco-conscious dining. Shore-area restaurants like to point out the local seafood they’re serving, while farm-to-table spots often set themselves a tight radius for sourcing romaine and romanesco. Sustainable dining is especially appealing to customers who care deeply about the environment.
But in importing sustainability standards straight from Mother Italy, Fiorentini takes things a step further. The goal was never to run a restaurant to appeal to the sanctimonious, but to pay homage to a culinary culture whose environmental benefits are so deeply entrenched, they’re practically an afterthought.
“It’s not easy, let’s just say,” says Brenda.
Fiorentini forgoes walk-in fridges and freezers, refuses to serve salmon and occasionally disappoints repeat customers by not keeping their favorite dishes on the menu.
And with the exception of aged cheeses, Tuscan olive oil, salumi and the Italian flour which the restaurant imports for its house-made pasta and bread, “everything we offer is fresh,” Brenda says. Fruits, vegetables, dairy and eggs are trucked in daily from several farms in and around Hillsborough. Fish that’s not line-caught or that swims more than 200 miles off the East Coast doesn’t find a place on the menu, which accounts for the salmon exclusion. And Bone in Food, a New Jersey farm-to-door delivery service, drops off grass-and pasture-raised meat from local regenerative farmers.
“We’re lucky that we’ve found partners that sacrifice animals on the premises,” she says; transporting them for slaughter changes the flavor of the meat.
Ethical as it is, the get-it-while-you-can menu has been known to confound customers and staff. When Fiorentini first opened, Brenda says, “people would say, ‘I came back because I loved this dish so much,’” only to find that, say, the pomodoro they’d been craving had been eighty-sixed because tomatoes weren’t in season. And “the moment the back of the house learns to prepare a dish, and the front of the house learns how to describe it, we’re changing it again.”
But New Jerseyans have largely proved up to the challenge of adopting sustainability, Italian style. “In the beginning, it was, ‘What do you mean you don’t have it?’” she says. “Now we see a spike in reservations when a new menu comes out. People say, ‘I can’t wait to see what you’ve done.’”
The De Iesos’ commitment to keeping green can seem incidental, like a happy accident. It’s different at some of the state’s other sustainability standouts.
Mosaic, the restaurant on the third floor of the newly reopened Princeton University Art Museum, counts the sustainable building practices that went into erecting the museum, which is LEED Gold certified, among its environmental virtues. But it has also committed to composting and gets its ceramic stoneware dishes from Union City artisan Jono Pandolfi, who sources his clay from Northeastern states, according to marketing manager Morgan Gengo.
D’jeet, an upscale lunch and dinner spot in Shrewsbury, grows its own garlic and veggies, including eggplant, arugula and tomatoes. Then “we save all our skins and peels, and they go right back into the garden,” says owner Casey Pesce, who once started an oyster farm with buddies to help protect Barnegat Bay.
The vegan restaurant Gaia & Loki, in Jersey City, is about community education and activism as much as artful plant-based food, says Jackie Thomas, an owner with her husband, Rossi Thomas. Ingredients come from local farmers-market hauls; the couple is working to build a network of local farms, including hydroponic farms, that will enable them to serve exclusively local produce year-round.
The fast-casual chain Just Salad, which has 11 outlets in New Jersey and is opening five more this year, has earned a mention in conversations about where to eat responsibly, too. Alex Chavez, who lives in Brick and is the company’s vice president of training and labor management, says Just Salad was the first restaurant to add carbon labels to its menu, meaning your cilantro lime chicken bowl’s cost in greenhouse-gas emissions is as visible as its cost in dollars. There’s also a popular, chain-wide reusable-bowl program. A spirit of thrift and reverence for the natural world seems to have a through line in all eco-conscious restaurants, maybe Fiorentini most of all.
“Everything we do is rooted in respect for food and ingredients,” Brenda De Ieso says. “Our perspective is, this is the Garden State. Know your regenerative farmers and keep them growing, so they can keep giving back to you.”
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If you’re looking to spice up your morning coffee at home, try your local coffee roaster.
More and more cafés in New Jersey are roasting their own beans for you to experience in-store or to take home for your morning brew.
When Frankie McDonald opened Boonton Coffee Co. ten years ago, there was an overwhelmingly positive response from the community. Boonton Coffee offers small-batch coffee roasted at its facility just up the street from the café.
“We get a lot of coffee enthusiasts,” says McDonald.
Their selection features a variety of freshly roasted beans from Colombia, Indonesia, Peru and more. You can also experience Boonton coffee at Maggie’s Farm Espresso in Jersey City and Green Point Juicery in Verona.
At Paper Plane Coffee Co. in Montclair, coffee is a long-standing family tradition with roots in the Colombian Mountains. Paper Plane sells 12-ounce bags of whole beans that you can grind at home.
Mesob, an Ethiopian restaurant in Montclair, offers freshly roasted Ethiopian coffee that you can also enjoy at home. Everything is done by hand, from harvesting in Ethiopia to bean selection to roasting.
“We see coffee as a living expression of culture and craft,” says Mesob cofounder Berekti Mengistu.
In Princeton, Rojo’s Roastery promises high-quality coffee by working with independent farmers. Rojo’s coffee beans are hand selected and tested in a lab for optimal roasting. Customers can even purchase coffee equipment there and learn about the best ways to brew at home.
Rook Coffee is a Jersey favorite that offers a wide range of blends for every type of coffee drinker. Serving up coffee at 11 locations across New Jersey, Rook features an extensive menu with seasonal options and offers cold-brew concentrate in an array of flavors for those who prefer their coffee over ice.
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The rate at which South Asians in New Jersey have opened restaurants pretty much guarantees that we, as a state, won’t ever have to deny our hankerings for aromatic, complexly spiced food. But have we plumbed every depth, every category, of Indian cuisine? If so, have we done them all justice?
The arrival of Chatpati Delhi, which the New York Times last year called one of the 50 best restaurants in America, tells us no. Not, perhaps, until 2023, when it swung its strip-mall door open to a herd of customers hungry for regional specialties as unpretentious as they are satisfying.
Chatpati Delhi, situated off Route 27 in Somerset County, occupies a nothing-fancy, rectangular dining room—no fussy lighting, minimal decor—in shouting distance from one of our state’s largest bustling Indian communities. Its chef/owners, Abhjeet Pingle, Jimmy Poonawalla, Pradip Singh and Hema Singh, pooled their resources to create it. Their vision: a kitchen in which they could splash out, pushing past Americanized chicken tikka masala and patrons’ redundant request for naan bread in favor of less familiar, top-quality Indian street food.
Raj kachori, filled with a flavorful mix of potatoes, chickpeas, sprouts and tamarind chutney. Photo: Laura MossThe downside of this overdue concept is that, unless you’ve spent a decent amount of time hanging around Jersey City’s India Square neighborhood, where Indian street food is as common as Ganesha statues and colorful bangle bracelets, you may need to research what to order before you go. (Golgappa baskets? Kurkure tokri?) Thus far, the menu only provides some English translations.
The upside is that a more nuanced view of the bottomless appeal of India’s cuisine, North Indian cuisine especially, is yours for the exploring.
Hema Singh, who is Poonawalla’s wife and Pradip’s sister, gets credit for steering the direction of the restaurant and its menu, according to Poonawalla. The Singhs grew up in Delhi in a family that made its living in the food business. A grandmother who sold spices passed most of the recipes to the siblings’ father, who became a chef and followed those recipes. When the recipes made their New Jersey debut, courtesy of Chatpati Delhi, Hema, who invested the time it took to master them, adhered to the family dictum against doing things the easy way. “The food is not hard to make,” Poonawalla says. But, while other restaurants might rely on vendors who supply pre-prepped ingredients, they buy theirs in bulk, unadulterated, from wholesalers.
Garbanzos for the restaurant’s pleasingly cooked-down chana masala are soaked rather than dumped from a can. Spices like cloves and cinnamon keep their vibrancy and heat because they’re ground in-house instead of bought pre-pulverized. Most notably, avoiding vendors means Chatpati Delhi bakes its own bread.
Chole bhatura, a classic North Indian dish of spicy, slow-cooked chickpea curry, served with fluffy, deep-fried bhature. Photo: Laura MossThe beret-sized puffy loaves that come with the chole bhatura the Times swooned over, as well as soft rolls for sandwiches like the bun samosa, are perfect enough to cause you regret over the parathas you’ve been ordering at your neighborhood Indian joint. (Maybe they were using Pillsbury all along?)
Speaking of the bun samosas, which are as bronzed and luscious as samosas not sandwiched between fat hunks of homemade bread, they’re listed in a small subsection of the menu called “Mumbai Local” that serves as a nod to Poonawalla’s native city. And they’re among the reasons it’s a good idea to try to get to the restaurant during non-peak hours.
Like the chaats—snacks, most of them tangy, spicy, crackly-crispy or all of the above—they’re among the drivers of the long lines that can be hard to avoid, given the restaurant’s no-reservations policy.
You should try them, by all means, for the same reason you should try the masala soda on the drinks menu instead of a standard-issue mango lassi, because you won’t find it everywhere. (It’s also lemony, spicy and delicious.)
A refreshing rose shake at Chatpati Delhi Photo: Laura MossBut don’t discount familiar dishes, including the paneers, curdy, light and slicked with thick, flavorful sauces; or the curries, which benefit from the house policy that frowns on pre-ground spices.
Even though the prices at Chatpati Delhi reward adventurousness, with most chaats an affordable $9 or $10 and most entrées under the $20 mark, adventurousness is not really the point of the place.
“People are eating the same thing here as they do in other restaurants,” Hema Singh told me after two recent visits; she also let drop that the owners are scouting for a second location. But “I’m able to bring them the real taste of Delhi, so they don’t miss India so much.”
The post At Chatpati Delhi in Franklin Park, Indian Street Food Finally Gets Its Due appeared first on New Jersey Monthly.
Tucked in a nondescript strip mall in Clifton is a delightful Mexican restaurant, so authentic it makes you feel as if you’ve been transported to a quaint little spot in Oaxaca.
The cozy atmosphere in this cantina is enhanced by soft lighting, graffiti-inspired murals, cacti and traditional tile floors. The service is warm and attentive, and the staff is friendly and helpful. There is an inviting bar when you walk in, which serves beer, wine and handcrafted cocktails such as the Amante Picante: blanco tequila, Tito’s vodka, lime, agave, mango purée, jalapeño and Angostura bitters. The selection of margaritas on offer includes guava, passionfruit, prickly pear and mango; I chose the latter, and it was sweet and refreshing.
Bitol, named for the god of the sky in Mayan mythology, is the creation of owner Franklin Caceres, who wanted to bring Oaxacan-style cooking to New Jersey; Oaxaca is one of the most vibrant and interesting foodie cities in Mexico. The cuisine is famous for its complex flavors and unique moles (pronounced MOH-lay), traditional Mexican sauces or stews known for rich, layered flavors from ingredients such as dried chilies, fruits, nuts and, sometimes, chocolate. Here, you can order pollo con mole—airline chicken (a fancy cut of chicken breast with the drumette attached) with queso fresco, enchilada and Bitol house mole—or the enchiladas con mole, served with a trio of Mexican cheeses, cilantro, roasted adobe potatoes and Bitol mole. The mole here is creamy and a perfect balance of richness and freshness.
The appetizers also shine and are unusual and flavorsome. We started with traditional guacamole, but you can also order it with tuna tartare, al pastor (thinly sliced house adobo pork, bacon and grilled pineapple) or chicken.
We also tried the sikilpak, a traditional Mayan dip that’s made with toasted pumpkin seeds, roasted tomatillo, lime, queso fresco, jalapeño and pomegranate seeds, served with crunchy homemade tortillas. It was smoky and nutty, with a touch of spice.
The fresh taco choices are interesting and include birria de Jalisco, slow-cooked beef stew served with cheese and red adobo broth dipping sauce; beer-battered cauliflower, sautéed shrimp; seared tuna; and house-adobo-grilled hanger steak. There are even Mexican-style pizzas with toppings that include grilled cactus, chipotle-adobo pulled chicken and chorizo.
For dessert, don’t miss the heavenly tres leches cake or the homemade churros, served with chocolate and caramel sauces. It’s the perfect ending to this delightful Mexican fiesta.
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Openings: Scoop N Scootery, Red BankA new dessert shop debuted in Red Bank on April 25, bringing a Boston-based concept centered on elaborate, highly indulgent sundaes to the Jersey Shore. Signature creations include the Fat Rabbit (butter pecan, carrot cake, caramel), Vader (chocolate, brownie, fruit), Murica (vanilla, berries, whipped cream), and Off Pudding (black raspberry, banana, pudding).
The Scoop N Scootery offers late-night delivery service (via Scoop N Scootery drivers or DoorDash) until midnight, positioning itself as a standout option on the Shore for after-hours dessert.
Matt’s Deli & Community Store, HillsdaleOpened this month in North Jersey, this family-run deli serves up sandwiches, coffee, empanadas and more, all rooted in fresh ingredients and housemade recipes.
Blu LivingstonThe new concept features a surf-and-turf menu from Chef Juan Carlos “JC” Ortega, anchored by a central bar. They are now open in Essex County, expanding on the success of its Weehawken sister spot, Blu on the Hudson.
Moaaza Mediterranean Grill, Saddle BrookThis Mediterranean spot specializes in fresh, customizable bowls, wraps and pasta—equally suited for everyday dining and professional catering. Its flagship location in Rahway anchors the brand, with a third outpost already in the works in Metuchen. The Saddle Brook outpost soft opened last week, with a grand opening coming soon.
Fizzy Pop, Westfield What began as a West Coast phenomenon—customized “dirty sodas” mixing soft drinks with syrups, cream and flavor add-ins—has made its way east. At the recently opened Fizzy Pop, that trend anchors a playful menu of milkshakes, root beer floats, and smoothies.
Closings: Late Nite Hackensack Pizza & Steak, HackensackA long-standing late-night fixture in North Jersey is closing its doors. The restaurant built a reputation for serving a mix of American and Italian staples, including its pizzas, steaks, calzones, and chicken marsala, catering to both local residents and after-hours crowds.
Dining news: * O’Bagel in Hoboken is temporary closed due to a kitchen fire that took place on April 29. According to the team’s Instagram story, no employees or customers were harmed, but the shop must complete a professional cleaning and inspection before reopening, which they hope to do as soon as possible. * Last week, Governor Mikie Sherrill celebrated an anniversary dinner at 15 Fox Place, the Italian-American restaurant set inside chef/owner Marc Budinich’s childhood home. As New Jersey Monthly noted in a 2025 visit, the space trades traditional dining rooms for former bedrooms and living areas, with guests surrounded by family photos, memorabilia, knickknacks and timeworn wine bottles. * Wurst Bar in Jersey City is expanding into the adjacent space at 518 Jersey Ave, giving the popular neighborhood spot room to grow. The expansion is expected to ease crowding and create additional seating, with potential for an extended bar area or new menu offerings down the line.
The post NJ Residents Abuzz Over Red Bank’s Latest Sundae Shop; More Dining News appeared first on New Jersey Monthly.
You don’t have to pack your bags to find authentic international cuisine. New Jersey is one of the most diverse states in the country, and our neighborhoods and restaurants reflect that. From north to south, east to west, New Jersey’s diverse restaurant scene includes food from all regions of the world.
Check out these captivating foodie enclaves right in your own backyard in neighborhoods across New Jersey.
Italian food at the Jersey ShoreUnforgettable pasta, pizza and seafood in Sea Bright, Asbury Park and Bradley Beach.READ MOREIndian food in EdisonFind some of the Northeast’s most authentic cuisine at more than 50 restaurants.READ MOREIberian food in NewarkThe city’s Ironbound neighborhood is chock-full of flavors, from suckling pig to paella.READ MOREMiddle Eastern food in PatersonSucculent meats, pillowy pita and luscious desserts await.READ MORELatin American food in Union City & West New YorkCuban, Colombian, Salvadoran and Argentine cuisines await.READ MORECaribbean food in East OrangeThese vibrant restaurants form more than a dining scene; they’re neighborhood anchors.READ MORERussian & Georgian food in Fair LawnFrom specialty groceries to dumplings blessed by the women who made them.READ MORETurkish food in Cliffside ParkDelicacies that will keep you coming back to this Bergen County borough.READ MOREPolish food in WallingtonNicknamed Little Poland, this Bergen County town is rich with pierogies and kielbasa aplenty.READ MOREKorean food in Palisades ParkSavor everything from barbecue and jjigae stew to sushi and fried chicken.READ MOREA bit of everything in Jersey CityThis wide-ranging foodie enclave has it all, from Indian to Korean to Filipino.READ MOREThe post Dine Around the World Without Leaving New Jersey appeared first on New Jersey Monthly.
With more than 10 percent of its population claiming Russian or Georgian descent, Fair Lawn has one of the highest concentrations of Russian speakers in New Jersey. They settled here starting in the early 1980s, driven by a desire for better schools and safer housing. Many moved from Brighton Beach, Brooklyn.
At the quaint Georgian restaurant, Shoti Bread House, you’ll find authentic dishes such as khachapuri, bread made with yogurt and filled with cheese, butter and eggs, and khinkali, hand-rolled soup dumplings filled with seasoned ground meat. Our waitress, Taylor, told us that four old Georgian women made the dumplings in the kitchen, blessing them as they finished making them. Shoti was previously a bakery, but it became so popular that owner Lasha Sopromadze turned it into a restaurant several years ago. He also owns a banquet hall next door for parties.
Khachapuri Photo: Shutterstock/New AfricaBroadway Food Palace is a Russian grocery store that sells homemade meats, smoked seafood, and other Russian specialties, as well as baked goods. Taste of Home Russian Food is another grocery store in town selling Russian and Eastern European specialty foods, including caviar, latkes and blintzes. It also delivers Russian meals and caters to spots within 50 miles of Fair Lawn.
In nearby Hawthorne, Vernissage serves Russian and Ukrainian food in a venue that also has live music.
The post Fair Lawn Is a Hub for Russian & Georgian Food appeared first on New Jersey Monthly.
The Sopranos is set in New Jersey for a reason. Our significant Italian population is hardly a well-kept secret, and although the suburbs of North Jersey are their most famous stomping grounds, you can find enclaves of Italian Americans throughout the state.
Culinarily speaking, the Jersey Shore might be best known for its giant boardwalk pizza slices and gloriously greasy sausage-and-pepper sandwiches, but scattered beyond the crashing waves and boardwalk honky-tonk, some of the best Italian meals await.
Oysters at Anjelica’s in Sea Bright Photo: Courtesy of Anjelica’s/Jacqui JacquesSnagging a reservation at Anjelica’s in Sea Bright ain’t easy, but the food lives up to to the hype. Locally harvested ingredients feature prominently in dishes like the Ostriche, which pairs Barnegat Bay oysters with prosciutto, breadcrumbs, butter and chives for a divine baked app. Traditional Italian dishes like tagliatelle al ragu somehow feel both familiar yet inimitable at the same time. The atmosphere matches the menu in that sense, as it’s welcoming and warm, but also feels exclusive—this is the place for special-occasion dining at the Shore and has been since opening way back in 1996.
“Classics are classics, old school will always be cool, and if you pair that with great ingredients, some whimsy and some everyday romance, sometimes magic happens,” says owner Anjelica Lena.
If you continue south down the coast, the hipster haven of Asbury Park lies not far away. The official cool kid of the Jersey Shore, Springsteen’s stomping grounds is a foodie paradise, so it’s no surprise that it also boasts one of the best Italian eateries in the state, Brando’s Citi Cucina. The pacheri bolognese is indescribably delicious—it should have a gold medal pinned to its starchy chest. If you go on a Friday, get the agnolotti, an appetizer special of mini pasta purses filled with filet mignon and served in a rich sauce that you won’t soon forget.
Vic’s in Bradley Beach Photo: Courtesy of Vic’sJust down the road (but a million miles away, aesthetically speaking) is Vic’s Italian Restaurant, a local Bradley Beach fave. Vic’s opened its doors in 1947, and every inch of the space, from the vintage neon signs to the knots in the wood-paneled walls, feels authentically old-school in the best possible way. Vic’s is about as Jersey as Jersey gets, and you’d better appreciate it, because these fabulous old-guard spots have become few and far between.
The restaurant has been in the family for four generations, and throughout each, the menu has stayed the same, with its super-thin-crust pizza the permanent star of the show.
“Everything on the menu today is from the old recipe cards from back then. We still have them in the kitchen,” says co-owner Travis Semblewski. “I think people like the way it is, and that it doesn’t change. It feels like the kind of place where Frank Sinatra might have sat at the table next to you.”
The post Where to Find Some of the Best Italian Food at the Jersey Shore appeared first on New Jersey Monthly.
Even the biggest foodies in Jersey may not know that Cliffside Park is known for Turkish restaurants—but if you do a quick online search for Turkish spots here, more than a dozen come up.
Starting at the end of the 20th century, the aroma from Turkish restaurants began to waft through the town. First was Kervan (now closed), where chef Nazmi Cardak set up shop in 1985; but when Dayi’nin Yeri opened its doors in 1994, its momentum was infectious enough to launch a boom, drawing a plethora of Turkish eateries to the area.
This restaurant, Turkish for “uncle’s place”—now has two locations in town, and they still put out some of the tastiest Turkish food in Cliffside.
“A lot of our customers have been coming for decades, so that loyalty has really helped us grow and stay strong, even with more Turkish restaurants opening,” says Murat Bashelvaci, owner of Dayi’nin Yeri.
When you go, order the lebni dip, a kabob, and at least one of their pides, a sort of Turkish spin on pizza. My personal favorite is the sucuklu pide, which features a heavenly spiced Turkish sausage twisted together with melted cheese to form a divinely distinctive bite.
Just up the road sits Beyoglu Grill, which offers a cozy, ethereal atmosphere accented by authentic Turkish lamps adorned with intricately colored mosaic glasswork. Those able to stop themselves from filling up on their fabulous bread will be rewarded handsomely once the main courses arrive, the most unforgettable of which is the Iskender, a layered dish of lamb resting over lightly toasted bread with yogurt and tomato sauce that made me a loyal customer on the spot.
The post Turkish Food You Must Try in Cliffside Park appeared first on New Jersey Monthly.
Along Central Avenue in East Orange, the aromas tell a story before any menu does. Scotch bonnet peppers sting the air, onions and thyme simmer in heavy pots, and curry warms slowly on stovetops that have been cooking the same recipes for generations. Here, the Caribbean diaspora has quietly built a vibrant food scene. Restaurants representing the kitchens of Jamaica, Guyana and Trinidad preserve the culinary histories of these places.
Opened in 2025, O Cook Shop brings authentic Jamaican cooking from owners Odian (Chef O) and Tiffany Smith. The restaurant’s jerk dishes begin with a paste built from scotch bonnet peppers and aromatics: cloves, thyme, scallions, pimento, nutmeg and brown sugar. Curry is another staple; Jamaican curry blends turmeric, coriander, fenugreek, cumin, allspice and cayenne for use on proteins like chicken, goat and shrimp.
Then there are the dishes rooted in the island’s history of necessity. Oxtail, once considered budget friendly, is literally the tail of an ox transformed through patience. The meat is seasoned overnight with herbs and a caramelized browning marinade.
Almost every Jamaican meal comes with rice and peas—rice cooked with pigeon peas, or sometimes dark kidney beans, in a coconut-infused broth. And don’t forget the beef patties: flaky pastries stuffed with seasoned beef, chicken, or callaloo, a leafy green similar to collards.
A few blocks away, A&G International Cuisine offers a Guyanese bent, a different but equally layered heritage. The curry paste is lighter than Indian versions and is often enriched with coconut milk, producing sauces that are thinner but intensely aromatic.
Some East Orange kitchens blend traditions. At Caribbean Queen, diners find both Jamaican and Guyanese favorites side by side—jerk chicken next to curry dishes and rice plates, reflecting two cultures that often live in the same neighborhoods. At Limin’s Cafe Caribe, off Main Street, Trinidadian street foods dominate the menu. The most famous dish is doubles: soft fried bread filled with curried chickpeas and often topped with tamarind sauce, hot pepper and chutneys. The dish reflects Trinidad’s blend of African, Indian, European and Creole influences.
These restaurants form something more than a dining scene. They are neighborhood anchors, where recipes handed down through families continue to simmer in heavy pots, carrying the flavors—and histories—of the Caribbean to northern New Jersey.
The post There’s a Vibrant Caribbean Food Scene in East Orange appeared first on New Jersey Monthly.
Jersey City has a long history of welcoming immigrants from places as far apart as Ireland, Italy, India and the Philippines, among others. It’s no wonder diners can find so many different cuisines here. But a wonder it is. It’s a jumping-off point from which to explore cuisines you love or are curious about.
While diverse foodie enclaves can be found all over the state, Jersey City has depth.
The restaurants here provide a taste of home for some and an adventure for others. “Jersey City is the most ethnically diverse city,” explains Alessia Aron, founder and owner of Beyond the Plate food tours. “Here you can find a 50-year-old Italian deli, Peruvian, Haitian, West African, Salvadoran, Mexican, Japanese, Vietnamese. We have everything.”
Aron’s tours visit downtown Jersey City and the Heights, and she is starting to venture into other areas and cuisine-specific tours. In 2024, she led a taco tour of McGinley Square, visiting 3 Coffee Beans (658 Montgomery Street) and Tlalsoc Taqueria (713 Bergen Avenue) among others.
Mexican food, from tacos to tortas and beyond, can be found in neighborhoods all over Jersey City. Mi Mariachi, with locations in Journal Square and McGinley, is one of the most popular and beloved. Don’t skip the chilaquiles. Up in the Heights, Los Tres Chilitos (456 Central Avenue) has Oaxacan-style tamales or if visiting for breakfast, eggs scrambled with soft cubes of cactus.
Growing up in the West Side neighborhood, Adrienne Romero, founder of the digital media publication Slice of Culture, would go to church with her family and then to one of the many Filipino restaurants near Journal Square, an area then referred to as Little Manila.“It was always packed,” Romero says.
The spots include Bahay Kubo (444 West Side Avenue) and the Philippine Bread House (530 Newark Avenue). At the Bread House, visitors can pick up baked goods like pandesal, the traditional breakfast roll, or can dine cafeteria style at Cafe Pilipino, in the same location, on classics like adobo, rice and beans, and lumpia. Romero also recommends the newer spot Next Door Provisions (146 Yale Avenue) for a fresh, modern take on Filipino cuisine.
“Once you taste the traditional then the modern take on it, you’ll be able to feel the evolution of Filipino food in Jersey City,” she says.
Excellent sushi can be found all over New Jersey, but some of the state’s best spots can also be experienced right here. DOMODOMO (200 Greene Street), which came to Jersey City from Manhattan in 2019, serves rolls and more but also offers a set omakase-style menu with sushi courses as well as dishes from other sections of the menu. Sushi by Bou (218 Newark Avenue) and Kura Revolving Sushi Bar (515 Washington Boulevard) also have locations here.
All discussions of food in Jersey City must include the spots found in Little India, located in the narrow stretch between Journal Square and highways 1/9/139. India is a vast country, with many regional specialties, many of which can be found here. Visit Sri Ganesh’s Dosa House (809 Newark Avenue), open since the ’90s, for dosas, idlys (rice cakes) or vadas (fritters). Or for an extended evening of eating, make a reservation at the highly acclaimed Korai Kitchen (576 Summit Avenue), a Bangladeshi restaurant run by a mother-and-daughter duo where meals extend past multiple hours and more than a dozen courses.
Aron says the best restaurants in Jersey City serve food, but they also tell a story—of immigration, of family, of tradition.
The post Jersey City Is a Diverse Foodie Enclave With Depth appeared first on New Jersey Monthly.
Even on a rainy day during Ramadan, there is energy along Palestine Way. Shoppers and diners stroll the five-block section of Main Street in the heart of South Paterson, sometimes referred to as Little Ramallah or Little Istanbul. Paterson is home to the second largest Arab American community in the United States, with about 20,000 people.
They come from Syria, Palestine, Lebanon, Turkey, Egypt, Jordan, Iraq, Morocco and other lands. Local businesses reflect that heritage.
Restaurants are a major draw, and Al Basha is among the most acclaimed. USA Today named it one of the country’s best restaurants in 2024. Al Basha serves Palestinian cuisine in its airy Crooks Avenue dining room, with take-out at its Main Street location. With a menu designed for family-style eating, Al Basha features a sizzling platter of grilled meats as a signature dish, with cubes of succulent chicken and filet mignon and a pile of shredded beef shawarma. The baba ghanouj is so creamy you’ll want to lick the plate. Luckily, pillows of pita answer the call. The bread is exceptional, so tender that it sighs when you tear off a piece. Service at Al Basha is handled by a team of friendly waiters who check on you just enough.
For dessert, take a walk and choose from among Palestine Way’s many bakeries and cafés. At Baklava Home, there is a display case full of its namesake pastry, in traditional pistachio and walnut as well as variations such as chocolate. A lighter option is gullac, a Turkish dessert traditionally served during Ramadan. Paper-thin sheets of wheat dough soaked in rosewater and milk are layered with ground pistachios and topped with pomegranate, like a heavenly dessert.
Adjacent to Baklava Home is Mokafe, a Palestinian coffee house with Yemeni coffee and desserts both traditional and trendy, including a luscious Viral Dubai Chocolate Brownie with pistachio filling, topped with chocolate drizzle and warmed to order. The vibe is chic and nightlife-y, with luxurious olive-green velvet booths and late hours. You can hear it in the beat of the music piped in at a whisper-low volume during the day, hinting at evening festivities to come.
The post A Guide to Paterson’s Middle Eastern Restaurants appeared first on New Jersey Monthly.
There are so many unique restaurants to visit in North Jersey, and Max Gray is eager to give you the tour.Eschewing the stereotypical New Jersey fare of pizzerias and diners, Gray’s organization Chow Town Food Tours takes New Jerseyans outside their comfort zone. Now in its second year, these tours explore the towns of Montclair, South Orange, Madison and Morristown, escorting groups through several restaurants from bakeries to spots offering fusion cuisine. A customized menu is prepared at each restaurant for groups of 5-12.The idea of doing New Jersey food tours came to Gray, a nonprofit grant writer, from memories of a tour he and his wife did in Paris ten years ago. Wishing that he could better implement some of his teaching skills into his job, Gray “had this experience of the food tour in Paris, and I thought to myself: You know, this is generally a sort of thing that you find in major cities around the world, particularly in Europe. Why don’t we have this in the suburbs? Why don’t we have this in the Jersey suburbs? That’s where I grew up. That’s my area of expertise.”Gray’s walks are available to the public as well as private groups. He loves the opportunity to highlight small businesses and restaurant staff workers that make up the state’s one-of-a-kind cultural atmosphere.This “diversity of our food scene is a reflection of all the different people who come to live in Jersey and grow up here,” Gray says.The post Beyond Diners and Pizza: These Town Food Tours Celebrate North Jersey’s Diverse Eats appeared first on New Jersey Monthly.
OpeningsCapon’s Chophouse, Hackensack Celebrity chef Josh Capon, who has appeared on Chopped and Beat Bobby Flay, is opening his first New Jersey restaurant at The Shops at Riverside later this year. Capon’s Chophouse will be a modern steakhouse, offering elevated yet approachable prime cuts, seafood and more. It will occupy the space previously held by The Grill at Riverside. Capon owns three establishments in New York City: Little Maven, ITO and the members-only Flyfish Club.La Valse des Fleurs, EnglewoodFusing a European-style café with a floral boutique, this new spot serves specialty coffees, pastries, croissants and crepes.The Coach Coffee Shop, ElizabethThis café, launched by the Coach brand, is located at The Mills at Jersey Gardens. This kiosk within the mall, designed by Coach’s creative director, brings to life Coach’s New York roots. It serves coffee and small sweets.Cuban Eddie’s, SaddlebrookOpen now, this is the fifth Jersey location for the small Cuban restaurant chain. It serves serve seafood, sandwiches, Cuban burritos, salads and more.Porto by Chef Jason, RobbinsvilleChef Jason Dilts's new restaurant, featuring an upscale casual Italian menu, opens its doors on Friday, October 10.The post Celeb Chef Josh Capon Opening Chophouse in Hackensack; More Dining News appeared first on New Jersey Monthly.
ClosingsKitchen Step, Jersey CityChef Ryan DePersio and his team have announced the closure of Kitchen Step, citing an inability to secure new lease terms that were viable for the business. They are actively exploring a new location for the restaurant, which opened in 2016 and received a two-star review from NJM in 2019. “It’s been the honor of our lives to see Kitchen Step grow into a place where neighbors, families and friends came together,” the restaurant posted on social media. Kitchen Step's outpost at Newark Airport is still operating.OpeningsMeximodo, Jersey CityOpening October 9, this will be the second New Jersey location for Meximodo, the Mexican restaurant whose original location in Metuchen broke a Guinness World Record for the largest tequila and mezcal selection in a bar or restaurant. The new Jersey City location will also boast one of the world’s largest libraries of tequilas, mezcals and other agave spirits. In response to feedback from Metuchen patrons, it will feature a separate vegetarian and vegan menu with 22 dedicated items.Pops Trattoria, AudubonCafé le Jardin is now Pops Trattoria. The former French restaurant received a three-star review from NJM and was a critics’ pick for best French food in our 2024 Jersey Choice Restaurant Poll. With Pops Trattoria, the owners have transitioned to Italian-American classics—crafted by French-trained chefs—such as chicken parm, spaghetti and meatballs, and more.The Raging Bull, PennsaukenThis new spot serves cheesesteaks, smash burgers and milkshakes, plus shareable appetizers.Geamos Café & Bakery, WestfieldClassic Georgian pastries are served at this new café, as well as a variety of Georgian dumplings (Khinkali) and coffee.The post Kitchen Step in Jersey City Has Closed; More Dining News appeared first on New Jersey Monthly.
ClosingsIron Hill Brewery & Restaurant, Voorhees and Maple ShadeIron Hill abruptly closed all locations this week, including its two in New Jersey. An announcement on their website reads, "After many wonderful years serving our communities, all Iron Hill locations have closed....We sincerely hope to return in the future, and when we do, we promise to welcome you with open arms."OpeningsBad Ass Coffee of Hawaii, MadisonOpening Tuesday, September 30, this spot will offer flavored coffees with a kick, a menu inspired by the Hawaiian islands, and merch.Salt & Butter at Westfield Garden State Plaza, ParamusSalt & Butter began as a modern kosher food truck, Everything Kosher, and became a local favorite. It has now evolved into a full-service restaurant, serving fresh and healthy meals.Mindy’s Munchies, MorristownThis new candy shop offers creations like specialty peanut butter cups, chocolate-covered pretzels and gooey fudge.Llama Sam, HackensackThis modern Peruvian restaurant is opening soon on Bergen Street in Hackensack. They plan to celebrate the "authentic flavors of Inca culture, from vibrant colors and bold textures to the sizzling wok and fresh seafood."The post Iron Hill Brewery Abruptly Closes All Locations; More Dining News appeared first on New Jersey Monthly.
That Supper Club operates discreetly out of an empanada shop in the northeastern corner of the state. To find this exclusive three-day-a-week pop-up dining experience requires a meandering drive along exurban Jersey roads with your GPS set to Pop Empanada in Park Ridge, just miles from the New York border. A bicycle shop, a quaint train depot and a little park are nearby.Once inside, guests are treated to nine courses, with some optional add-ons. From crudo to oysters to pasta of all varieties, the seasonal, green market-driven supper-club menu is adventurous and creative. And it changes each month.[caption id="attachment_832950" align="alignnone" width="778"] Tuna crudo at The 130 Club. Photo: Arron Andrews[/caption]Exclusivity is a prized element in today’s dining scene in New Jersey. From special, secret menu items to pop-up experiences, hidden speakeasies to members-only clubs, the desire for something singular—and special—is strong. Restaurateurs and chefs are answering the call.For Nicolas Pescatore, co-owner and chef of That Supper Club, the format allows chefs to experiment and have fun with ingredients while offering the diner an experience that can’t be replicated. (That Supper Club is not a private club—it just has the feel of one. Anyone can go, but they rely on word of mouth and social media to tell people about it. The cost is $95 for dinner, with optional add-ons.)[caption id="attachment_832948" align="alignnone" width="778"] A server at The 130 Club brings out a Tomcat gimlet and whiskey-based Crazy 88 cocktail. Photo: Arron Andrews[/caption]“It’s more elevated than a typical restaurant. It’s a little different; the menu changes with the season. This is what we’re serving,” he explains. “It does feel exclusive—you’re coming to this pop-up supper club in an empanada spot. People don’t always understand it.”That Supper Club isn’t the only dining experience that operates during another restaurant’s off-hours. (Pop Empanada is operated by one of the owners.) Buoy’s in Manasquan is a sandwich shop during the day before transitioning into a sleek dinner club, Buoy’s by Night.[caption id="attachment_832953" align="alignnone" width="778"] Photo: Arron Andrews[/caption]The dining room at The 130 Club in Tenafly feels like stepping into a past life of grandeur and class. Dark wood paneling, moody lighting, and red leather chairs, banquettes and purse stools set the vibe for this Chicago-style steak house opened by a 4 Charles Prime Rib alum. Behind a wall lined with built-in bookshelves, there’s a secret dining room, but the members-only social club out back dials the exclusivity factor up even higher. You wouldn’t know any of this exists from the outside; the nondescript building leaves much to the imagination. But of course, there is a valet.[caption id="attachment_832949" align="alignnone" width="778"] Photo: Arron Andrews[/caption]“We don’t have crazy signage. We want to transport people to a different world,” says chef and partner Geoffrei Taylor.The 130 Club is open to anyone, but has the feel of a private dining club. The members-only club in back of the restaurant is a cigar and smoke lounge, complete with a full bar and a menu from the restaurant. The private-lounge experience allows guests to legally smoke a cigar indoors after dinner indoors, Taylor says, and lets the restaurant offer more options for all types of clientele. There are three different membership tiers, ranging in price from $3,500 to $15,000 (depending on the number of people), including cigar lockers, perks and more.“It’s more of a niche, obviously,” says Taylor, adding that the concept was formulated after they saw the success of the private-tent dining experience they offered during the pandemic.“The pandemic was over and guests said, ‘Where do we smoke our cigars?’ That showed us there was a market,” he says.[caption id="attachment_833195" align="alignnone" width="778"] Photo: Arron Andrews[/caption]Despite the high-roller vibe, Taylor says they aim to create a “comfortable” restaurant and space where guests can feel welcome.“We want to keep it unpretentious, but we want to keep it at that high level,” he says.Chef Robbie Felice of pastaRAMEN in Montclair (one of NJM's best restaurants of 2025) and other hot spots says the allure of the “unknown” is what is driving this trend; diners are hungrier than ever for more exclusive, off-menu dining adventures. Felice and his team have been quietly running a 22-seat speakeasy adjacent to pastaRAMEN for months. People only know about it through word of mouth, and no traditional reservations are taken. Called Next Door, the menu is the same, but special, speakeasy-only items are also available.And, in a twist, guests’ phones are locked away, ensuring the vibes are kept offline. For Felice, this maintains the element of secrecy, but it also makes the dining experience better. The best places he eats nowadays are those where he forgets about his cell phone, he says.“I want people to thank us [saying], ‘Wow, I haven’t had a dinner where I could actually engage with my friends.’ It’s a totally different experience,” he says. “To get people to interact with each other again and have an intellectual conversation, if we can help spark that, it’s really special,” says Felice. “Instead of taking pictures, you have to be there and you have to just talk to people around you.”Pescatore says dining experiences like his also rewrite the narrative of the traditional meal out. “I pictured in my head that I never wanted to cook what people wanted. I wanted to cook what I wanted, and if people liked it, so be it,” he says.MORE RESTAURANT SPEAKEASIES: Buoy’s in Manasquan: Sandwiches by day, five-course prix-fixe by night. Sushi By Sea in Ridgefield: You need a password to enjoy this 12-seat omakase experience. (NJM readers can use the code NewJerseyMonthly25). 143 Social in Jersey City: This speakeasy cocktail den, located downstairs from Better Days, features inventive libations and light bites. Chef’s Table at Summit House in Summit: Until recently, you had to know someone to get a seat in front of the kitchen and enjoy a curated and interactive seven-course dining experience, but now you can make a reservation.The post Shh! Inside NJ’s Exclusive Underground Dining Scene appeared first on New Jersey Monthly.
You’ve had tickets to a play or concert for months—and now, finally, it’s time to make a night of it. The only question: Where should you go for dinner?Below is a roundup of restaurants we recommend near some of New Jersey's top arts venues—some upscale enough to elevate your evening out, others cozy and casual. All are known for sending you off to the show well-fed and ready for the big night ahead.The list is organized geographically, from north to south.Venue: Bergen Performing Arts Center, EnglewoodRestaurant: SofiaAn Italian steakhouse with high-end cuts, handmade pastas and craft cocktails in a stylish interior make this a fine choice for impressing your date before a show.36 Engle Street, Englewood; 201-541-8530Other nearby options: Noches de Colombia is a lively Colombian spot with big portions. Czen Restaurant serves Asian fusion with bold flavors and innovative cocktails.Additional spots: Trattoria Carpaccio; Pintxo y TapasVenue: MetLife Stadium, East RutherfordRestaurant: Ruth’s Chris Steak HouseLocated in the American Dream Mall, this upscale steakhouse is a favorite spot among those looking for a refined dinner before a concert or game.1 American Dream Way, East Rutherford; 201-807-0033Other nearby options: Also in American Dream, Marcus Live! Bar & Grille serves upscale comfort food from chef Marcus Samuelsson and boasts a beer garden; Little Sheep Hot Pot is a fun choice if you want to try something a bit different. Beyond the mall, Candlewyck Diner is a family-owned diner with a full bar, patio and from-scratch recipes.Additional spots: Carpaccio at American DreamVenue: The Wellmont Theater, MontclairRestaurant: Gioia Mia [caption id="attachment_832788" align="alignnone" width="778"] Photo: Joey Palmieri[/caption]The name of this intentionally simple yet elegant Italian restaurant translates to “my joy,” and the highly skilled team behind it finds that joy in serving seasonal farm-to-table dishes. The vibe is New York City-sophisticated; the setting casual and approachable.331 Bloomfield Avenue, Montclair; 973-233-0350Other nearby options: Faubourg is a modern French brasserie with gorgeous decor and a patio. Raymond’s is a longtime local favorite for New American comfort food and vintage vibes.Additional spots: Nami Nori; Samba; The Splendid Rooftop at the MC HotelVenue: South Orange Performing Arts Center, South OrangeRestaurant: Bistro d’AzurAn elegant—if expensive—artisanal prix-fixe dinner experience, this BYOB favorite brings the flavors of the Côte d’Azur and its Mediterranean neighbors to New Jersey with real flair.14 Academy Street, South Orange; 973-327-9725Other nearby options: Papillon 25 serves lounge-style French-Caribbean with cocktails. Reservoir Restaurant is a no-frills old-school Italian spot for pizza and pasta.Additional spots: Restaurant Lorena’s in Maplewood; The OrderVenue: Paper Mill Playhouse, MillburnRestaurant: Café MonetThis inventive French BYOB bistro, a favorite among Francophiles and art lovers, is tiny but mighty and within walking distance to the Playhouse.309 Millburn Avenue, Millburn; 973-376-8555Other nearby options: La Pergola serves elegant Northern Italian in a romantic setting. Millburn Standard is a stylish spot for American small plates and cocktails, with a bar that’s excellent for people-watching.Additional spots: Basilico; The Carriage House Restaurant (temporarily closed until January 21, 2026)Venue: New Jersey Performing Arts Center, NewarkRestaurant: NICO Kitchen + Bar [caption id="attachment_832661" align="alignnone" width="778"] Photo: Courtesy of Nico at NJPAC[/caption]A modern, upscale Italian-inspired American spot attached to NJPAC. After you fill up on short rib ravioli or grilled branzino, you’re just steps from the main event. (Time it right, and you might even be seated alongside the evening's performers.)One Center Street, Newark; 973-642-1226Other nearby options: Mompou Tapas Bar & Restaurant is a Spanish tapas/wine bar in the Ironbound neighborhood. Don Pepe Restaurant serves Spanish/Portuguese classics and is especially known for its steak and seafood.Additional spots: Swahili Village; The Vault Restaurant and LoungeVenue: The Prudential Center, NewarkRestaurant: Fornos of SpainFor decades, this classic Spanish institution in the Ironbound neighborhood has delivered showgoers generous portions of paella, lobster tails and sangria. The ambiance and authenticity offer a pre-show dose of culture.47 Ferry Street, Newark; 973-589-4767Other nearby options: Sabor Unido is a hearty and festive Portuguese-Brazilian fusion spot. Bello's Pub & Grill is a good place for casual pub fare and a beer before the game or concert.Additional spots: Redd’s Biergarten; Burke’s TavernVenue: Mayo Performing Arts Center, MorristownRestaurant: South + Pine American EateryMuch loved in the area for its upscale comfort food, seasonal menus and cozy interior, it’s just steps from the venue.90 South Street, Morristown; 862-260-9700Other nearby options: Blue Morel is an elegant New American spot with a raw bar. Fig & Lily Garden is a Mediterranean spot with an elegant courtyard.Additional spots: Agricola Eatery; Stirling TavernVenue: State Theatre New Jersey, New BrunswickRestaurant: The Frog and the PeachGreat for a special night out, this award-winning New American spot is known for seasonal New American menus, elegant interiors and expertly crafted cocktails.29 Dennis Street, New Brunswick; 732-846-3216Other nearby options: Old Man Rafferty’s serves comfort food, has a relaxed vibe and is good for large groups. Catherine Lombardi fuses red-sauce Italian with fine dining, and is upstairs from Stage Left, one of NJM's favorite steakhouses.Additional spots: Esquina Latina; Jasmine’s Modern Indian FusionVenue: McCarter Theatre Centre, PrincetonRestaurant: Agricola EateryA Princeton favorite (also in Morristown) for sustainable, attractively plated farm-to-table American dishes in a farmhouse-like space.11 Witherspoon Street, Princeton; 609-921-2798Other nearby options: Mediterra Restaurant and Taverna is a sophisticated Mediterranean spot with a long wine list. The Perch at Peacock Inn is a fine-dining spot in a historic inn; it's the kind of place that also offers tea time.Additional spots: Ayat; the Dinky Bar & Kitchen; Mistral; Witherspoon GrillVenue: PNC Bank Arts Center, HolmdelRestaurant: MabelThis new spot at the former Bell Works lab is "perfect for cocktails and cozy conversation with a new flame," reviewer Ryan Loughlin wrote in New Jersey Monthly's August issue. "It exudes third-date energy, in the best possible way."101 Crawfords Corner Road, Holmdel; 732-444-8889Other nearby options: Patricia’s of Holmdel is a family-friendly BYOB for Italian favorites. Pazzo MMX in Red Bank is not exactly just around the corner, but the drive may be worth it if you want to avoid fast-casual chain ambience.Additional spots: See suggestions directly below, in Red Bank.Venue: Count Basie Center for the Arts, Red BankRestaurant: Semolina RestaurantA short jaunt from the venue, this comfortable, BYOB neighborhood spot has a farm-to-table philosophy, serving locally sourced and seasonally inspired Italian food, including handmade pasta.13 White Street, Red Bank; 732-945-6816Other nearby options: The Robinson Ale House serves gastropub-style comfort food. Red Rock Tap + Grill is a rooftop bar with a something-for-everyone menu and energetic atmosphere.Additional spots: Buona Sera; B2 Bistro + Bar; Juanito'sVenue: The Stone Pony, Asbury ParkRestaurant: Porta[caption id="attachment_832655" align="alignnone" width="778"] Photo: Peter Bonacci[/caption]Hip and high-energy, this wood-fired Neapolitan pizza spot is located just around the corner from the iconic club.911 Kingsley Street, Asbury Park; 732-776-7661Other nearby options: Barrio Costero is a modern Mexican spot with raved-over tacos and cocktails. The Iron Whale is a seafood/raw bar in a nautical-chic setting with great views.Additional spots: The Robinson Ale House; Palmetto Southern Kitchen + BarVenue: Freedom Mortgage Pavilion, CamdenRestaurant: The Victor PubAn informal pre-show stop for sandwiches, wings and beers not from the venue.1 Market Street, Camden; 856-635-0115Other nearby options: Corinne’s Place serves home-style cooking with soul-food staples like fried chicken, candied yams and mac and cheese. Donkey’s Place is a casual, quick-yet-satisfying cheesesteak spot that was beloved by Anthony Bourdain.Additional spots: Water Street Grill; Market Street Pizzeria & Italian BistroThe post Dinner and a Show: Where to Eat Near NJ’s Top Concert Halls and Theaters appeared first on New Jersey Monthly.
OpeningsThe Splendid Rooftop, MontclairNow open at Montclair's MC Hotel, the newly renovated Splendid Rooftop offers fabulous views both inside and out. Formerly known as Alto Rooftop, the 3,000-square-foot, all-season area aims to serve as “the ideal destination for power lunches, happy hour, refined dinners for two and upscale game-day gatherings.” It offers a robust cocktail program and a curated selection of craft beers and premium pours, plus shareable small plates, sliders, pizza and desserts.Kyuramen, Old BridgeKyuramen—the nationally celebrated Japanese ramen chain with more than 40 locations across the U.S., including in Cherry Hill—is bringing its immersive dining experience to Old Bridge. The new location will feature the restaurant's signature contemporary Japanese-inspired décor and a TBaar counter of bubble teas.The Cheeky Chicken, Elmwood ParkThis Korean fried chicken restaurant, which already has a location in Union, is expanding to Bergen County.Mr. Falafel & Gelato, Cliffside ParkThis new fast-casual restaurant offers Mediterranean food and a focus on dessert. The menu includes falafel, shawarma, kebabs, rice and salad bowls, and sandwiches—plus gelato and Dubai chocolate.Café Bonjour, Rochelle ParkRochelle Park will be the first location for this quick-service concept, which will serve hot and specialty drinks such as coffee and tea, pastries, pancakes, sandwiches and desserts.ClosingsDaVinci’s Brick Oven Pizza, MontclairAfter 25 years, this popular pizzeria in Montclair is closing. Its final day will be Saturday, September 20, coinciding with the Upper Montclair Sidewalk Sale.The post The Splendid Rooftop Opens at Montclair’s MC Hotel; More Dining News appeared first on New Jersey Monthly.
ClosingsExit Zero Filling Station, Cape MayThis beloved Cape May gem, housed in a former filling station, will close on Saturday, September 20. The restaurant will be sold through an online auction with bids starting at $2 million; online previews of the property, located at a busy intersection three blocks from the beach, have been posted to the auction website. The restaurant was on New Jersey Monthly's list of the best restaurants in Cape May.OpeningsBy Zena, Moorestown[caption id="attachment_832444" align="alignnone" width="778"] Photo: Dana Dewedoff-Carney Photography[/caption]By Zena, a European boutique patisserie by decades-long pastry chef Zena Demirceviren, is coming to Moorestown. It will feature her baked goods and pastries, including specialty cakes, croissants, cold-fermented artisan breads, plus coffees and crafted drinks. The café will also feature savory fare like spanakopita and sandwiches. Turkish breakfast, coffee and tea will be served, too. Demirceviren uses mostly organic ingredients without any preservatives or fillers. By Zena will also include a small retail shop with handmade items for the kitchen and home.Tojo’s Kitchen, Ho-Ho-KusThis Bergen County spot is back after a fire forced it to close last year. The owners have expanded the menu with some new items.Sweet Swirl, BergenfieldThis new dessert café will open soon on Bergenfield's South Washington Avenue. It will serve handcrafted items including crepes, milkshakes and Belgian waffles.The post Exit Zero Filling Station in Cape May to Close; More Dining News appeared first on New Jersey Monthly.
The New York Times released its list of the 50 best places to eat in America right now, and one spot in the Garden State made the cut.Chatpati Delhi, an Indian restaurant in Franklin Park, was lauded by the paper’s former dining critic Pete Wells for its great chole bhatura, a popular Northern Indian dish that consists of a spicy chickpea curry (chole) that’s served with a fluffy, deep-fried bread (bhatura).[caption id="attachment_832427" align="alignnone" width="778"] Photo: Courtesy of Chatpati Delhi[/caption]This small, casual spot, which sits in a strip mall in Somerset County, opened in June 2023 and is known to be frequently busy. It also specializes in snacks from Mumbai, such as samosas that come on a bun.Last year, Sweet Amalia Market in Newfield appeared on the list. New Jersey Monthly ran a story on the South Jersey spot in our March issue."In a world where the phrase 'hidden gem' is tossed around freely, Sweet Amalia Market and Kitchen truly stands out as a local treasure," Marla Cimini wrote. "Tucked away on a quiet country road in Newfield, this unassuming former farmstand has become a dining destination known for its succulent oysters and innovative seafood dishes. What makes this restaurant even more special is its off-the-beaten-path Gloucester County location, about an hour’s drive from the Shore."In 2023, Fat Choy in Englewood made the New York Times list; the restaurant has since closed.The post NJ Indian Restaurant Named One of America’s Best by New York Times appeared first on New Jersey Monthly.
When the calendar flips from August to September, people who live along the Jersey Shore delight in what they call local summer. The large crowds have dispersed, tables are available at favorite restaurants, the days are warm, the nights cool and crisp, and the ocean temperatures still in the 70s. While not every day is warm enough for leisurely relaxing in a beach chair, there is no better time to enjoy a walk along an uncrowded beach.Here are ten more great ways to enjoy fall at the Shore.Flock to Cape May to Go BirdingEach October, for the fall migration, birds and birders fly in from all over North America to the town that National Geographic calls one of the world’s top 10 bird-watching destinations. There can be thousands of hawks, falcons, eagles, swallows and warblers in the sky. Join the faithful at the Cape May Hawkwatch near the Cape May Lighthouse, particularly during New Jersey Audubon’s Cape May Fall Festival, which runs October 16-19 and features talks, excursions and more events.Watch Whales Migrate Off the CoastAs the water cools, humpback whales breach and flap their tails off the Jersey Shore as they head south to the Caribbean. Through November, regular whale-watch cruises are offered by Jersey Shore Whale Watch out of Belmar and by Cape May Whale Watcher andCape May Whale Watch & Research CenterBring the Kids to Storybook LandEgg Harbor TownshipPerhaps because it’s a throwback to an earlier era or just that Storybook Land knows how to throw a party, but families converge on this amusement park near Atlantic City for the Fall Into Fun Festival, featuring hayrides, a pumpkin patch and a maze. The one-price admission includes unlimited rides for younger children, along with storybook attractions.Walk LBI's Southernmost BeachHolgate, Long Beach TownshipOnce the endangered birds have nested and their offspring are born, Long Beach Island’s most pristine beach opens September 1 to beachgoers, surfers and fishermen. The Holgate section of the Edwin Forsythe Wilderness Area offers views of Atlantic City to the south and the Rutgers University Marine Field Station across the dunes beyond Little Egg Inlet.Rock the Doo Wop SceneWildwoodRelive the Doo Wop era in Wildwood with dance parties and concerts at the Wildwood Convention Center the weekend of October 17-18. Be sure to head across the street to visit the Doo Wop Museum or explore the space age architecture of the nearby hotels built in the ’50s and ‘60s in Wildwood and Wildwood Crest.Climb a Lighthouse[caption id="attachment_832267" align="aligncenter" width="778"] Abescon Lighthouse is open Thursdays-Sundays this fall. Photo: Donna Connor[/caption]With the restored Barnegat Lighthouse reopened, plus regular visitor hours at the Sandy Hook Lighthouse, Abescon Lighthouse and Sea Girt Lighthouse, there’s no better time than fall to visit lighthouses, particularly October 18-19 for the Lighthouse Challenge, which encourages people to visit 11 lighthouses, four lifesaving stations, and one museum in two days.Join the Zombie WalkAsbury ParkOn October 4, the zombies converge on the Asbury Park Boardwalk for one of the country’s largest zombie events, the Asbury Park Zombie Walk. Zombie makeovers and a costume contest are featured as thousands gather to walk and moan from the Asbury Park Convention Hall to downtown Asbury Park.Spend a Weekend with WitchesHistoric Smithville, GallowayIf more than 50 quaint shops and restaurants aren’t ample enough reasons to head to Historic Smithville, the Galloway spot livens up the fall with popular themed weekends such as Monster Bash, Oktoberfest, Witch’s Day Out and more festivals.Celebrate Oktoberfest at Bahrs LandingHighlandsAt Bahrs Landing, where the Lobster Boss reigns supreme, diners expect fresh fish along with oysters, soft-shell crabs and clams. Yet Bahrs has long featured a stout Oktoberfest menu with potato pancakes, kielbasa and schnitzel through mid-November that can be enjoyed while watching the boats sail in Sandy Hook Bay.Pick an Apple from a Viewpoint of the BattlefieldBattlefield Orchards, FreeholdBefore taking a stroll to see the fall foliage amidst the hills of the 1,800-acre Monmouth Battlefield State Park, stop at the nearby Battleview Orchards and pick your own apples. From late August until late October, more than a dozen varieties of apples can be plucked off the trees or purchased from the orchard’s country store along with freshly pressed apple cider.R.C. Staab is a travel writer, book author, playwright, and wildlife and Jersey Shore enthusiast.The post 10 Things to Do at the Jersey Shore This Fall appeared first on New Jersey Monthly.
OpeningsMykos, NorthvaleThe owners of Verana in Norwood, which made New Jersey Monthly’s Top 40 restaurants list last month, have opened a new Greek restaurant. Mykos will serve homemade pita and seafood dishes, with a cocktail list inspired by Greek myths.Tatte Bakery & Cafe, MorristownThis is the second Tatte in New Jersey; the first opened in Ridgewood in May. This popular chain offers Mediterranean-inspired breakfast, lunch and dinner, including Jerusalem bagels, fresh challah bread, cheesecakes and shakshuka, as well as teas and coffees.Forum Coffee, HobokenNow open in the former Hoboken bank building, this café—which already has several locations in the state, including downtown Hoboken—serves iced and hot coffee drinks as well as signature seasonal creations.Greens and Grains, Cherry HillGreens and Grains has opened in the Ellisburg Shopping Center in Cherry Hill. It’s a popular quick-service restaurant known for its vegetarian and plant-based menu offerings including grain bowls, flatbreads, wraps, smoothies and other meat-alternative options.Remi’s, WarrenThis new Italian restaurant has replaced the former Prezzo’s. Its owner says it’s a heartfelt tribute to friendship and culinary memories.The post Greek Restaurant Opens in Northvale; More Dining News appeared first on New Jersey Monthly.
OpeningsItaliana by Zod, MontclairZod Arifai, the former owner of the popular restaurants Blu, Next Door and Wicked Jane, is set to open this new elevated Italian restaurant in October. Pizza, pasta and desserts will all be made in house.Baumgart’s, FairviewBaumgart’s in Edgewater has officially announced its return—though it will now be in Fairview. At the new location, the popular restaurant will have an expanded menu including American classics and Asian fusion dishes—from burgers and ice cream to Pad Thai and sushi.Bao Dumplings & Bao Tea, VeronaThis new spot expanded from its original location in Fair Lawn. Every dumpling on the menu is handmade daily.Toastique, MorristownThis new all-day toast and juice spot is New Jersey's fifth location. It serves unique toasts, homemade granola and cold-pressed juices.San Patricios, Jersey CityThe team behind The Dead Rabbit, an iconic Irish pub in New York City, is opening San Patricios soon. This new pub/cantina is inspired by the connection between Ireland and Mexico during the Mexican-American War in the mid-1800s. The menu will include a fusion of Irish and Mexican spirits.The post Former Owner of Montclair’s Blu to Open Italian Restaurant; More Dining News appeared first on New Jersey Monthly.
OpeningsCucina Del Mar at the Seahaus Hotel, Atlantic CityOceanfront restaurant Cucina Del Mar is now open at the new Seahaus Hotel in Atlantic City. Open for breakfast, lunch and dinner, Cucina Del Mar serves authentic Italian coastal dishes that showcase Mediterranean flavors while emphasizing fresh local seafood and seasonal ingredients. It's helmed by executive chef Nick Faucher, a Philadelphia-area native who has led the kitchens of several Atlantic City restaurants. A playful craft-cocktail list is inspired by Atlantic City and its ocean views; drinks include the Boardwalk Breeze (gin, strawberries, lemonade, soda); the Shore Reserve (Woodford Reserve whiskey, muddled blueberries); and the signature Seahaus Spritz (Aperol, pomegranate juice, prosecco).Chorn Thong, RidgewoodThis new Thai restaurant serves Southern Thai food, including such dishes as chive pancakes, fried tofu, pad kee mao and eggplant prik pao.Wyckoff Tavern, WyckoffWyckoff Tavern is slated to open soon on Franklin Avenue, replacing what was formerly Café Amici. It will serve a farm-to-table menu with tavern-style offerings, including daily fresh fish and oysters, calamari, crab cakes, pizza, pasta and burgers. The 3,000-square-foot space will also have a bar, serving signature cocktails and local craft beer, plus an outdoor patio.D-Levy & D'Luka, AllendaleA new upscale café is set to open in Allendale Town Center. It will focus on specialty beverages including coffee, teas and juices, and light meals including sandwiches, salads and power bowls.ClosingsGuerriero’s Restaurant, MorristownThis Italian restaurant has closed after 20 years of business. It served Neapolitan-style dishes served in a warmly decorated dining room.The post Oceanfront Restaurant Opens in AC’s New Seahaus Hotel; More Dining News appeared first on New Jersey Monthly.
There’s nothing little about Wendy Kou’s popular giant cookies.These aren’t your ordinary cookies. Kou’s treats are single cookies baked to grandiose, ten-inch proportions, either stuffed with filling—ranging from Nutella to marshmallows—or shaped into distinct objects like footballs, Diet Coke cans and even Labubu monsters.What began as a hobby in 2018 for Kou, who was then working in retail merchandising, now includes a sizable social media following; a cookbook, Colossal Cookies; and appearances on QVC and Good Morning America.[caption id="attachment_831557" align="alignnone" width="778"] One of Kou’s massive cookies takes the form of PBS Kids’ Daniel Tiger. Photo: Courtesy of Wendy Kou[/caption]Made by Wendy is being sold online to customers in the Livingston/Short Hills area, though she’s received orders from as far as Bergen County and New York City. Though she posted creative desserts on Instagram for years, Kou’s cookie genesis began with a friendly wager. After making cookies one day and telling her husband she would only take a single bite of one, he joked she would likely eat the entire cookie, with the couple betting on that bite’s outcome.Instead, Kou baked a “giant cookie larger than the size of my head,” which technically won her the bet, but also made her realize that “because [it’s] such a large cookie, you have to think about the temperature and cooking time. It’s different from your normal cookie. So I started experimenting with that more, and he really inspired me to take it even further by stuffing it.”After getting her Jersey food license, Kou now sells a limited number of orders from her home and continues to market cookies on social media. She also hopes to open a store for her cookies one day, in Montclair or Millburn.[caption id="attachment_831563" align="alignnone" width="778"] A chocolate chip cookie stuffed with Nutella and marshmallows. Photo: Courtesy of Wendy Kou[/caption]She also credits her retail past with shaping Made by Wendy’s made-to-order-inspired marketing. To place a cookie order, visit madebywendynyc.com.The post North Jersey’s Cookie Queen Dishes on Her Colossal Creations appeared first on New Jersey Monthly.
OpeningsBRBQ, Jersey CityBRBQ, a dynamic fusion of Korean-American cuisine and wood-fired grilling in a contemporary setting, is now open at Journal Square Urby in Jersey City. The all-day restaurant is the third Jersey City concept from co-owners Jae Park and Brian Kim, who helped shape the city’s culinary identity with DOMODOMO and ONDO. At BRBQ, located at the base of the 25-story Urby tower across from the Journal Square PATH, the duo introduces a menu centered on proteins and vegetables, char-grilled over real wood flames and finished with bold, Asian-inspired sauces, condiments and aromatics.Mavi’s Pizza and Pasta, Fort LeeDishes at Mavi's Pizza and Pasta blend Korean and Italian flavors. Notable pizzas include the Kimchi Bulgogi and the Jersey Tomato. Mavi's also offers brunch, salads, desserts and bubble tea.Baklava Home, EdgewaterThis new Turkish-inspired dessert spot is the latest location for the Paterson-based dessert brand. It serves baklava, cakes, pastries, coffee drinks and teas.ClosingsPremier Nightclub at the Borgata Hotel Casino, Atlantic CityBorgata Hotel Casino announced the forthcoming closure of Premier Nightclub on August 31. Since its debut in 2016, Premier has been a destination for DJs, parties and nightlife experiences that have helped define Atlantic City’s modern entertainment scene.“We are incredibly grateful to our dedicated team who brought Premier’s energy to life night after night and to our loyal guests who have played a pivotal role in making the venue one of Atlantic City’s most iconic nightlife destinations,” said Niklas Rytterstrom, president and COO of Borgata. “As we bid farewell to Premier, we remain committed to evolving the nightlife experience at Borgata and look forward to sharing what’s next for the space in the months to come.”Premier’s closure aligns with a continued evolution and recent enhancements throughout Borgata, including the reimagined B Bar, the centerpiece of the casino floor. In addition, the property completed the biggest refresh of its gaming floor to date; it spans 25,000 square feet and features 51 tables, five private gaming salons, a dedicated Asian gaming space and Pan-Asian dining spot Noodles, as well as a sophisticated high-limit gaming area and private bar.The post Korean-American Spot BRBQ Opens in Jersey City; More Dining News appeared first on New Jersey Monthly.
[caption id="attachment_830919" align="alignnone" width="778"] Pikeview Diner co-owner Dennis Centanni helped to save the Kearny restaurant after he heard it was set to be demolished. Photo: Colin Miller[/caption]On a rainy day in June, the chrome-and-red paneling of the Pikeview Diner in Kearny glistened under the gray sky.Dan Bies was eating a chicken wrap before heading back to work at a construction site across the street. A Michigan native, he comes to the diner at least once a week. “It’s nice,” he says. “We don’t have diners like this back home.”Pikeview’s reopening in April, after sitting closed for three years, was a bright spot in the current diner climate. New Jersey is the diner capital of the world, but with news circulating about a high number of Garden State diners closing, the prospect of a diner downturn is on many a diner lover’s mind.Pikeview co-owner Dennis Centanni learned about the opportunity to reopen Pikeview from a friend in the demolition business (now his business partner) who received a call to tear down the diner. “My partner called me and said, ‘Do you want to make a deal with the owner?’ I said, ‘Absolutely.’”Pikeview is once again serving customers—and New Jersey was spared another diner loss.[caption id="attachment_830943" align="alignnone" width="778"] Kearny's Pikeview Diner reopened after being closed for a few years. Preservationists say keeping diners open is saving history. Photo: Colin Miller[/caption]The recent highly publicized closures of the Bendix Diner in Hasbrouck Heights and the Americana Diner in West Orange, among others, have caused much hand-wringing. But it may not necessarily signal a diner downturn. Instead, this moment in time is seen by some as a call to mobilize. For preservationists, it’s about saving history. For restaurateurs, it’s a wake-up call about customers’ changing tastes. And for new diner owners, it’s an opportunity.Local diner historian and author Michael C. Gabriele doesn’t consider the closing of diners to be a downturn. Even though, by his count, about 35 diners in the Garden State have closed (out of about 450) in the last 10 years, he says it’s a sign of the constant evolution of taste and, indeed, of New Jerseyans’ desire to stay relevant.“The diner business in New Jersey is always evolving. It’s not the end of the world, and a lot are doing quite well,” he says, mentioning the ever-popular Tick Tock Diner in Clifton and the recently revamped Tops Diner in East Newark. “What does it all mean? I don’t know, but this is nothing new.” Gabriele is the author of two books about Garden State diners: The History of Diners in New Jersey (2013) and Stories from New Jersey Diners (2019).“There have been downturns in the past; in the mid-’50s, the diner business was saturated and the diner builders in New Jersey—we were the diner-manufacturing capital—decided to close up or liquidate. Then in the early ’60s, the fast-food chains started to arrive, and that knocked out mom-and-pop diners. Then Covid stuck a fork in everything, and a lot of restaurants couldn’t maintain it.”Is it a New Jersey thing, to weather a storm? “I’d say that’s fair,” he says. “We adapt.”Another bright spot: the Roadside Diner in Wall Township, a classic diner complete with a chrome exterior built and prefabricated by Silk City Diners in Paterson. It closed briefly and reopened on July 18 by Nick and Maria Kallas, the team behind the very popular Broad Street Diner in Keyport.In Passaic County, the fate of the Little Falls Diner is less certain, but native Dana Schaeffer is working hard to reopen the 30-year-dormant diner. In 2025, she launched Save NJ Diners, an online space to collectively gather and mobilize to preserve diner culture in New Jersey. She has the support of the historical society and some investors, and just needs to find a location, she says.“I don’t think the state is doing enough to realize that these diners are a historical landmark,” she adds. “This is a bigger thing than the Little Falls diner at this point.”Schaeffer has a simple reason why she’s committed to preserving diners: “We’re New Jerseyans. It’s in our blood.”[caption id="attachment_830944" align="alignnone" width="778"] Photo: Colin Miller[/caption]Diners have also stayed popular because they offer the classics—breakfast, good coffee, soups, desserts, American fare like burgers and fries—while continuously tweaking menus for the changing tastes and demographics of their customer base.The very definition of what makes a diner a diner is open for debate. For Gabriele, it’s not about the architecture or even the food (though he insists breakfast must always be available).“A real diner is the place that has all your memories. The place your parents took you, the place you went on your first date, or it’s 3 am and you want to eat after a night of studying,” he says. “That’s what a real New Jersey diner is.”Says Centanni: “Diners are New Jersey culture and always will be.”The post New Jersey Diners Won’t Go Down Without a Fight appeared first on New Jersey Monthly.
What if you could have one last meal with someone you lost?The question is posed in Aftertaste, New Jersey author Daria Lavelle’s thrilling debut novel that blends food, love and the mysteries of the afterlife. The protagonist is Konstantin Duhovny, who is 11 when he first learns he has a gift: He can taste things he isn’t eating, ghostly dishes once beloved by those who have passed away.That first haunting comes courtesy of his father, whose death has left within him “a great cavity of longing.” While watching other boys cavort at a swimming pool in Brighton Beach, Kostya suddenly senses—really tastes—his late father’s favorite meal, a Ukrainian dish called pechonka.The otherworldly experience sets him on a path that leads to the intense, sometimes dazzling, often terrifying world of high-end New York restaurant kitchens. Lavelle perfectly captures the energy and creativity of this world, a place dominated by sexy head chefs who swear like sailors but craft dishes that could feed angels—think Anthony Bourdain.Before long, Kostya is helping create these “edible raptures,” but he’s got a side project: cooking food that will reunite diners, however fleetingly, with those whom they’ve lost to death. It’s not long before the boundaries of life and death themselves are on the menu, along with a love story that dances along the territory first mapped by Dante.Lavelle lives in Ridgewood and was born in Kyiv, Ukraine. The food in Aftertaste is a smorgasbord, as Kostya serves up whatever the bereaved need to connect with their beloveds: “The unabashed joy of spaghetti carbonara.... The particular sadness of lemon cake.”This book is, simply speaking, delicious.The post NJ Author’s New Novel ‘Aftertaste’ Is a Feast of Love and Longing appeared first on New Jersey Monthly.
Here's what's going on in the world of New Jersey restaurants this week.Restaurant OpeningsSam's Table, MontclairChef Sam Stymest—who ran a popular series of pop-up suppers stemming from a backyard dinner series he started during the pandemic—is going brick-and-mortar in Montclair. Set to open in early September, Sam's Table will serve vegetable-forward modern American fare, with its menu changing every two weeks based on what's available from local farms and purveyors. The intimate spot, with just 26 seats, will serve an à la carte menu Thursdays and Sundays, and a tasting menu ($92 per person) on Fridays and Saturdays. The restaurant takes over the space formerly occupied by Tasca, which closed in May after roughly a year of operations. Stymest has previously worked at restaurants including Craft Bar in NYC and Upstairs, Fascino and Corso 98 in Montclair.Bacarosa, Nutley[caption id="attachment_830544" align="aligncenter" width="1024"] Photo: Courtesy of Bacarosa[/caption]GAC Hospitality has announced that Bacarosa, a modern Italian restaurant, will open on Thursday, August 14, in the space formerly occupied by the company's eatery Hudson Rose, which shuttered earlier this summer after less than a year in business. Bacarosa's menu—dinner only at first, with plans to expand to brunch and lunch soon after opening—will feature antipasti, small plates, wood-fired pizzas, pastas and entrées like a black bass piccata with preserved lemon butter and capers. “We loved everything the Hudson Rose stood for, and now we’re turning the page to something a little more convivial and a lot more Italian,” chef Andrew Riccatelli said in a statement. A robust wine menu will also be on offer, plus a happy hour with cocktails at $6 or less.Union Bar & Provisions, East Rutherford [caption id="attachment_830545" align="aligncenter" width="778"] Photo: Courtesy of Union Bar & Provisions[/caption]Opening Friday, August 8, Union Bar & Provisions is the first newly built, standalone restaurant that East Rutherford's downtown has had in years. Located near the train station, the space—on two levels—features a bar with high-tops, two dining rooms, and a patio. The fare is being described by the restaurant as "a refined spin on the classics," with dishes like steak frites and a lobster roll, plus wine, beer and cocktails.The post New Restaurant Opening in Montclair’s Old Tasca Space; More Dining News appeared first on New Jersey Monthly.
OpeningsVooDoo Lounge, Harrah's Resort in Atlantic CityInspired by the excitement of Bourbon Street in New Orleans and the allure of its spellbinding history, VooDoo Lounge is now open at AC's Harrah's Resort. The cocktail menu features smoky creations, voodoo-themed concoctions and signature punch buckets marked by the lounge’s iconic skull logo. Guests can elevate their evening with premium bottle service and enjoy personalized attention from the VooDoo team. The lounge will host weekly entertainment and event programming, including live music, themed nights and interactive guest experiences.“We’re thrilled to introduce VooDoo Lounge, where soulful cocktails, smooth grooves and a hint of New Orleans mystique set the tone,” says Gregg Klein, senior vice president and general manager of Harrah’s Resort. “From jazz and swing to high-energy cover bands and special events, there’s something for every mood. We’ve created a space that’s as inviting as it is electric—designed for guests to relax, celebrate and discover a new vibe every night of the week.”Jersey Cow Ice Cream, AbseconThis ice cream shop, which already has locations in Northfield and Brigantine, has expanded to Absecon. It focuses on intense recipe testing and high-quality ingredients to create delicious ice creams, soft-serves and sundaes.Cangiano's Marketplace, Jersey CityCangiano’s Marketplace, a popular Jersey City Italian specialties shop, has opened a new location in the city’s Journal Square neighborhood. Located on the ground floor of the Journal Squared residential towers, the market serves sandwiches, hot foods and desserts for lunch and dinner daily. Guests can stop in to eat or to shop for specialty cheeses and a variety of other Italian imports.Four Seasons Ice Cream Roll, ClosterFour Seasons Ice Cream Roll specializes in Thai-style rolled ice cream—a made-to-order dessert that customers watch being prepared. It’s created by pouring a sweet milk-based liquid onto a frozen metal surface, mixing in add-ins like cookies or fruit, then spreading it thin and scraping it into delicate rolls.Anderson Market, Red BankAnderson Market is opening this summer on Monmouth Street. Located in the former Anderson Moving & Storage building, the gourmet market will feature a smattering of statewide eateries, including Namkeen, Nick + Sons Bakery, Local 130 Seafood, Molly Boards Charcuterie, Booskerdoo Coffee, and a noodle/dumpling restaurant from Culture Collective, the Asbury Park-based hospitality group that is overseeing the market.ClosingsThe Edge, JacksonThe Edge, a modern American restaurant and bar in Jackson, announced on its Instagram page last week that the eatery, which opened in 2019, had permanently closed. “After many incredible years, the time has come for us to say goodbye,” the post reads. “To all of our amazing guests, thank you. .... We are truly honored to have been a part of the Jackson community and your lives for so many years.”The post VooDoo Lounge Opens at Harrah’s Resort in AC; More Dining News appeared first on New Jersey Monthly.
The Atlantic City Boardwalk of the 1970s hummed with summer excitement: the Steel Pier roller coaster, saltwater taffy, the Miss America Pageant. A young Stephen Starr, who would later become a well-known restaurant mogul, was working his first job on the Boardwalk, taking it all in. Starr grew up in Philly but spent a lot of time at the Jersey Shore—specifically, Atlantic City.“When I was 15 years old, my friend got us a job working at a variety store on the Boardwalk. I held that job for three summers and learned everything I know about human nature working there,” he remembers fondly.His Philadelphia-based STARR Restaurants organization has just opened two new eateries on Atlantic City’s Boardwalk, both at Ocean Casino Resort.[caption id="attachment_829954" align="alignnone" width="778"] Chez Frites Photo: Courtesy of Ocean Casino Resort[/caption]“It feels like a full circle moment for me to work on restaurant projects in Atlantic City, a place where I formed some of my finest childhood memories,” says Starr, who is in his 60s, says.Chez Frites is a French-inspired steak frites concept that seats 150, with a bar. It offers a prix-fixe menu featuring steak, salmon or lobster accompanied by fresh salad and, in a nod to the casino crowd, unlimited fries.[caption id="attachment_829953" align="alignnone" width="778"] French-influenced offerings at Chez Frites Photo: Courtesy of Ocean Casino Resort[/caption]“With Chez Frites, I wanted to create a concept that was simple—you don’t have to think too much, Starr says.” We have a great arsenal of recipes from our other French bistro concepts, like Pastis, Parc and Le Diplomate, so we decided to bring some of these classic dishes to Atlantic City.”Sunny’s, meanwhile, focuses on comfort food—pigs in a blanket, Nutella French toast, lobster rolls and classic meatloaf—and the breakfast/lunch crowd, with an epic ocean view from the 11th floor.[caption id="attachment_829956" align="alignnone" width="778"] Sunny's Photo: Courtesy of Ocean Casino Resort[/caption]This is not the first foray into Atlantic City for Starr, well known for his 19 Philly eateries as well as venues in New York City, Washington, D.C., Nashville and Florida. In the mid-2000s, he unveiled the Continental Restaurant and Martini Bar, as well as the pan-Asian Buddakan, in what was then the Pier Shops at Caesars.The Continental was an extension of the original Continental, the first restaurant he opened in 1995, credited with sparking a positive change in Philadelphia's Old City. His restaurants provided a breath of fresh air to Atlantic City diners, as the city was better known at the time for high-volume buffets than for creative fare. Both the Continental and Buddakan AC closed in 2020.“Closing The Continental during the pandemic was hard,” Starr says. “It was a blow to me because Atlantic City is part of my childhood history and very nostalgic. That’s a big part of the reason that we jumped at the opportunity to team up with Ocean Casino Resort to open these restaurants. A piece of my heart will always be in New Jersey.”[caption id="attachment_829949" align="alignnone" width="778"] Photo: Courtesy of Ocean Casino Resort[/caption]Ocean Casino, a beachfront resort with 1,860 rooms and suites, has been working to offer guests more than just gambling. The addition of Starr's Chez Frites and Sunny's is the most recent example, alongside various other dining experiences, more outdoor spaces, Exhale Spa and Bathhouse, music venues, TopGolf and various dining experiences.The STARR Restaurant Group has also faced some controversy involving three of Starr's six restaurants in Washington, D.C.—Le Diplomate, Osteria Mozza and The Occidental. Local 25, a D.C.-based hospitality union, has been organizing restaurant workers, claiming that Starr's restaurants, among others, have not recognized the union. In response, several Democratic representatives have boycotted the restaurants. Starr's organization countered that such boycotts are likely to harm the very workers they aim to protect.The post Restaurateur Stephen Starr Returns to AC Boardwalk Roots After 50 Years appeared first on New Jersey Monthly.
OpeningsChez Frites and Sunny’s, Ocean Casino Resort in Atlantic CityOcean Casino Resort has two new dining concepts: Chez Frites and Sunny’s, created in partnership with award-winning restaurateur Stephen Starr.Chez Frites introduces a contemporary French steakhouse experience to Atlantic City. The 150-seat restaurant features a lively bar and a one-of-a-kind prix-fixe menu offering steak, salmon or lobster, plus fresh salad and unlimited fries.Sunny’s brings a bright and cozy twist to American breakfast and lunch classics. Perched eleven stories above the Atlantic Ocean, the eatery offers bar and table seating with panoramic views and a menu featuring classic American favorites like Nutella French toast, pigs in a blanket, lobster rolls and more—all elevated with bold, fresh flavors.Kura Sushi, Lawrenceville & FreeholdKura Sushi’s innovative revolving sushi restaurant is coming to Lawrenceville and Freehold. Kura Sushi combines authentic Japanese cuisine with interactive dining. Via a two-layered conveyor-belt system, guests can choose their own dishes, while drink-delivery robots offer beverages. Kura Sushi also has locations in Cherry Hill Township, Edison, Fort Lee, Paramus and Jersey City.El Asadero Mexican Grill, SecaucusOriginally opened in 2012, this authentic Mexican restaurant is embarking on its third expansion; it also has locations in Rochelle Park and Fort Lee. A family-owned restaurant, El Asadero—which means "grill" or "rotisserie" in Spanish—features sizzling dishes served over an open flame, handmade tortillas and more.MaMi, CresskillThis new Mediterranean restaurant comes from Inna and Eldad Mashiach, who are behind Reunion and Moabet in Brooklyn.Freddy’s Frozen Custard & Steakburgers, North BrunswickThe fifth New Jersey location of this fast-growing eatery is now open in North Brunswick. This new Freddy’s welcomes guests with the same craveable, made-to-order steakburgers and frozen custard that “Fredheads” across New Jersey have already come to love.The post Stephen Starr Opens Two Restaurants at AC’s Ocean Casino Resort; More Dining News appeared first on New Jersey Monthly.
Drew Weaver was having lunch with his wife in their hometown of Montclair when he had an aha moment. The two were enjoying their food, but they found the atmosphere off-putting.“It was too much for us. It was very loud, and there was no sound absorption at all, so we couldn’t hear each other talk,” he recalls. “And the lighting was so bright. We haven’t been back since. And we never shared this with the business.”He didn’t feel comfortable telling the restaurant his feedback. “That’s an awkward kind of move, right? And I’m not the type to post that online and shame the business and punish them,” he says.That made him think more about an idea he’d had for years: What if there was a way to give restaurants feedback without posting it online for the world to read? Weaver, who has a tech background and the spirit of an entrepreneur, discussed it with his friend Tom Strollo during their morning jogs. Strollo was also excited about the idea—and they both thought it could help small businesses succeed.That’s how the Twocents app was born.“We discussed how much we care for this town, and that really inspired us to start Twocents. We all have local businesses that we want to give feedback to, but we’re not the type to go onto Yelp and make a public comment. We would rather engage more directly with the local business,” says Strollo, who is president. So far, their model has been a success.Twocents gives businesses a chance to address customers’ concerns privately, and customers who participate earn rewards, such as restaurant gift cards.Twocents elicits up to four times the feedback volume that businesses get from Google and Yelp combined, says Weaver, now the CEO.The platform started in Montclair, and the company is planning to open Twocents to the entire state this summer; they’re on track to hit their goal of 1,000-plus active businesses by September. The company has already expanded to other non-food businesses, such as retail, gyms and salons.Bobbi Brown recently became a fan and signed up all of her businesses, including The George hotel and Jones Road Beauty in Montclair.Fish Delish, a restaurant in Montclair that was one of the first to sign up with Twocents, has found the feedback to be extremely helpful. Owner Vesna Stamm says they’ve put some of the Twocents suggestions into action, such as leaving out takeout boxes.“People love giving reviews, and if we both agree, it can go public. We love it,” she says.Twocents is available for download on the Apple App Store and Google Play.The post Feel Guilty Leaving Bad Reviews? This NJ App Lets You Share Private Feedback appeared first on New Jersey Monthly.
As a child, Dan Richer learned a love for food while watching cooking shows with his mother. While cooking wan’t a passion for her, they both had fun learning how to replicate extravagant dishes that TV chefs would make.“My mom and I used to sit and watch all the PBS cooking shows, like Julia Child—then we’d make some of the dishes, like fresh pasta. For my 10th birthday, I got a wok!” he says. “We were both curious and fearless, and it didn’t matter how it came out. We wanted to experiment and try things, like puff pastry and cream puffs and eclairs. And just that notion alone, that food can be challenging and educational, made me realize how good food brings us together.”Since opening his iconic pizza restaurant, Razza, in Jersey City in 2012, Richer has been bringing many, many people together over his fabulous cooking.[caption id="attachment_829665" align="alignnone" width="778"] Photo: Arron Andrews[/caption]Razza is an artisanal pizza restaurant that embraces the Italian way of cooking and eating, with the menu changing regularly based on seasonal ingredients.Since scoring a stellar three-star review in the New York Times in 2017 (Pete Wells cleverly called it the best pizza in New York), Razza has had so much buzz that it’s practically booked solid every night.And his talents have been recognized nationally. Richer, 44, has been a James Beard Award semifinalist multiple times, and this year, he was named a semifinalist for Best Chef in the Mid-Atlantic—quite an accomplishment for the owner of a pizza restaurant.[caption id="attachment_829658" align="alignnone" width="778"] Photo: Arron Andrews[/caption]While Richer didn’t grow up making pizza, he certainly ate a lot of it growing up in Matawan, he says. “We ate a ton of it because it’s affordable, it’s accessible and it’s everywhere. Every town has got 10 pizzerias, and we knew our favorite spots in each town surrounding ours. But I grew up on a New York slice.”He actually still picks up a slice sometimes on his way to work. Ray’s in Hazlet is his go-to spot.A Rutgers grad, Richer, who lives in Middletown, always had a passion for food and spent time cooking in Italy after college, skipping graduation to fly there. That was when he really grew to love Italian cooking.[caption id="attachment_829822" align="alignnone" width="778"] Photo: Arron Andrews[/caption]Despite all the accolades and the love from critics—Razza is on our Top 40 Best Restaurant list this year—does he think pizza gets the respect it deserves?“In my opinion, pizza is one of the most difficult foods to make, start to finish. We have to be bread bakers and cheese makers. And we have to get all the ingredients to line up at just the right moment in an oven—and we’re baking the pizza in a wood-fired oven. So we have to manage fire and fermentation, and all of these ingredients must be just at their right moment when you put them in the oven,” he says. “It’s very challenging—and I think pizza does get a lot of respect, because people genuinely love pizza, and we all have very, very strong opinions about it.”Many of the ingredients come from Garden State farms—most notably, the luscious Jersey tomatoes, used in season. Richer says tomatoes are so important at the restaurant, they use multiple varieties. “We try to showcase all of them and use them in different ways, so we always have three different versions of margherita pizza on the menu. When we change one component of the pizza, it changes the entire pizza—that’s why we love doing it,” he says.His favorite? The burrata pizza, which has a crispier crust than the others on the menu.“If I had to eat one pizza for the rest of my life, it would be a margherita. I’m a pretty simple person, and it’s just a classic. I also love mushrooms and pepperoni—there are so many great ones. But for me, the real essence of pizza is in the crust, and the pizza maker’s ability to manage fermentation. That’s what leads to great flavors, textures, colors and aromas,” he says.He’s characteristically modest about all his accolades and awards. But, he says, being nominated for a James Beard Award this year is really special because he feels pizza is underrepresented in these categories.“We’re not fine dining, but we are there to feed everyone. It’s accessible and affordable, and that doesn’t usually translate to awards, you know?" he says."But everybody loves pizza, and, to be honest, that’s all that really matters.”The post Yes, Razza’s Pizza Really Is Worth the Hype appeared first on New Jersey Monthly.
The results of our 42nd annual Jersey Choice Restaurant Poll are in. They showcase New Jersey Monthly readers’ picks for their favorite places to eat, by category, in New Jersey.Balloting took place online in February. The winning restaurants in each category received the most votes in their region—North (Ⓝ), Central (Ⓒ) or South (Ⓢ) Jersey. Ballots from duplicate email or IP addresses were disqualified. Editorial discretion was used when votes were cast for restaurants that, in our judgment, belonged in another category.We have also added our critics’ picks (★) for the top restaurants in the various poll categories, which were chosen by New Jersey Monthly's editors and restaurant critics.Qualified entrants were eligible to win our random drawing for a dinner for two at a winning restaurant in their region. The winner will be announced in the September issue and in this article upon publication of the issue.So get out there and start eating! (Click here for our Top 40 Best Restaurants feature.)Best of the BestⓃ Shumi, Leonia, RidgewoodⒸ Strickland's Steakhouse, WoodbridgeⓈ 410 Bank Street, Cape MayBest New RestaurantⓃ Maize Cocina, WestfieldⒸ River Pointe Inn, RumsonⓈ Angeloni's Club Madrid, Atlantic City★ The Feathered Fox, Jersey City★ Mabel, Holmdel★ Judy & Harry's, Asbury ParkAmerican | New AmericanⓃ 1776 Morristown, MorristownⒸ Washington House, Basking RidgeⒸⓈ B2 Bistro + Bar, multiple locations★ Turtle + the Wolf, Upper Montclair★ Northridge, Stockton★ Primal, Cape MayAsian FusionⓃⒸ Roosterspin, Westfield, New BrunswickⒸ Teak, Red BankⓈ Xina, Toms River★ Shanghai Jazz, Madison★ Ossu Asian Tavern, Atlantic CityBagelsⓃ Hot Bagels Abroad, BloomfieldⓃⒸ O'Bagel, multiple locationsⓈ Baron’s Bagels, Brick, Point Pleasant★ Bagels By Jarrett, West Orange★ Bagels 4-U, multiple locations★ K & A Bagel Café, Cherry HillBakeryⓃ Calandra’s Bakery, Caldwell, Fairfield, NewarkⒸ The Baker’s Grove, ShrewsburyⓈ Mueller’s Bakery, Bay Head★ Chocolatine, Denville, Morris Plains★ The Gingered Peach, Lawrenceville★ Aversa’s, Brigantine, Margate, TurnersvilleBang for the BuckⓃ Anthony's Cheesecake, BloomfieldⒸ Old Man Rafferty’s, Hillsborough Township, New BrunswickⓈ Surf Taco, multiple locations★ Mambo Cuban Restaurant & Lounge, Union★ Fins, Bradley Beach, Point Pleasant, Sea Girt ★ Kitchen 519, GlendoraBar SceneⓃ Egan & Sons, MontclairⒸ Verve Restaurant, SomervilleⓈ Boatyard 401, Point Pleasant Beach★ Rooftop at Exchange Place, Jersey City★ Orchard Park by David Burke, East Brunswick★ AP Rooftop, Asbury ParkBarbecueⓃ Brothers Smokehouse BBQ & Soul, RamseyⒸ Red White & Que Smokehouse, Green BrookⓈ Hickory Hog, Point Pleasant★ Hamilton Pork, Jersey City★ Henri’s Hotts Barbecue, Folsom★ Wildwoods BBQ, North WildwoodBeer SelectionⓃ Cloverleaf Tavern, CaldwellⒸ Stage Left Steak, New BrunswickⓈ Crab’s Claw Inn, Lavallette★ Four City Brewing Co., Orange★ Capital Craft, Green Brook★ Cape May Brewery, Rio GrandeBreakfastⓃⒸⓈ Turning Point, multiple locationsⓃⒸ Toast City Diner, multiple locationsⓈ Mad Batter, Cape May★ Red Barn Restaurant, Towaco★ Hash House, Lambertville★ The Chicken or the Egg, Beach Haven, MarltonBrew PubⓃ Trap Rock Restaurant & Brewery, Berkeley HeightsⒸ Triumph Brewing Company, Princeton, Red BankⓈ MudHen Brewing Co., Wildwood★ Long Valley Pub & Brewery, Long Valley★ Alternate Ending Beer Co., Aberdeen★ Keg & Kitchen, Haddon TownshipBrunchⓃ Willow & Whisk, Wyckoff, MillburnⓃⒸ Toast City Diner, multiple locationsⓈ Mad Batter, Cape May★ Sorriso Kitchen, Chatham★ The Buttered Biscuit, Bradley Beach★ Council Oak Steaks and Seafood, Atlantic CityBurgerⓃ Arthur’s Tavern, Morris PlainsⒸ Stage Left Steak, New BrunswickⓈ Burger 25, Brick, Ship Bottom, Toms River★ The Black Horse Tavern & Pub, Mendham★ Al's Airport Inn, Ewing★ Exit Zero Filling Station, Cape MayCatererⓃ Tia’s Food of Love, VeronaⓃⒸ A&G Italian Fine Foods, multiple locationsⒸⓈ Joe Leone’s, Manasquan, Point Pleasant Beach★ Burrini's Olde World Market, Randolph★ Shore Catering, BrickChain Restaurant ⓃⒸⓈ The Capital Grille, multiple locationsⓃⒸⓈ Cheesecake Factory, multiple locationsⓃⒸⓈ Jersey Mike’s Subs, multiple locationsCheese SteakⓃ Cloverleaf Tavern, CaldwellⒸ Hoagie Haven, PrincetonⓈ White House Subs, Atlantic City★ Piccolo's, Hoboken★ St. James's Gate Publick House, Maplewood★ Donkey’s Place, CamdenChineseⓃ Hunan Taste, Denville, MontclairⒸ Peking Pavilion, ManalapanⓈ Silver Lake Kitchen, Point Pleasant★ Double Ai, WayneCoffee | Tea Bar (non-chain)Ⓝ Paper Plane Coffee Co., MontclairⒸⓈ Rook, multiple locationsⓈ Lava Java, Lavallette★ Rey Sol Coffee, Morristown, Ridgewood★ Small World Coffee, Princeton★ Ostara's Coffee House, West Cape MayDeli (Italian-Style)Ⓝ Calandra’s Market & Deli, CaldwellⒸ Taliercio's Ultimate Gourmet, Red BankⒸⓈ Joe Leone’s, Mansquan, Point Pleasant Beach★ Fiore’s House of Quality, Hoboken★ A&A Fine Foods, Lincoln Park★ Livoti's Old World Market, multiple locationsDeli (Kosher-Style)Ⓝ Eppes Essen Deli & Restaurant, LivingstonⒸ Harold’s New York Deli, EdisonⓈ Irv and Karen’s Hot Pastrami, Brick★ Pastrami House, Morristown, New Providence★ The Pickled Herring, Englishtown★ Radin's Delicatessen, Cherry HillDessertsⓃ Anthony's Cheesecake, BloomfieldⒸ Catherine Lombardi, New BrunswickⓈ Washington Inn, Cape May★ Osteria Crescendo, Westwood★ Red Horse by David Burke, Bernardsville, Rumson★ Bar 32, Atlantic CityDinerⓃ Prestige Diner, New ProvidenceⒸ Bridgewater Diner, BridgewaterⓈ Rainbow Diner, Brick★ Tops Diner, East Newark★ Broad Street Diner, Keyport★ Olga's Diner, MarltonFrenchⓃ Bistro D’Azur, South OrangeⒸ Verve Restaurant, SomervilleⓈ 410 Bank Street, Cape May★ Faubourg, Montclair, Weehawken★ Pascal & Sabine, Asbury Park★ The Little Hen, HaddonfieldGerman | Austro-HungarianⓃ Black Forest Inn, StanhopeⒸ Blue Danube, TrentonⓈ Sebastian’s Schnitzelhaus, Wrightstown★ Redd's Biergarten, Carlstadt, NewarkGreekⓃ Stamna Greek Taverna, BloomfieldⒸ Kyma Greek Cuisine, SomervilleⓈ George’s Place, Cape May★ Lefkes Estiatorio, Englewood Cliffs★ The Greek Spot, Manalapan, Ocean Township, Red Bank★ Black Olive Greek Cuisine, VoorheesHot DogⓃ Rutt’s Hut, CliftonⒸ Destination Dogs, New BrunswickⓈ Hot Dog Tommy's, Cape May★ Jimmy Buff's, West Orange, Kenilworth★ Captain Paul's Firehouse Dogs, LawrenceIce CreamⓃ Applegate Farm, MontclairⒸ Bent Spoon, PrincetonⒸⓈ Hoffman’s Ice Cream & Yogurt, Point Pleasant Beach, Spring Lake★ Tranquility Farms, Andover★ Halo Pub, Princeton★ Beach Plum, Bradley BeachIndianⓃ Amiya Restaurant, Jersey CityⒸ Aarzu, FreeholdⓈ Aamantran Indian Cuisine, Toms River★ Korai Kitchen, Jersey City★ Moghul Restaurant, Edison★ IndeBlue, Cherry HillItalianⓃ Cucina Calandra, FairfieldⒸ Catherine Lombardi, New BrunswickⓈ Spano’s Ristorante Italiano, Point Pleasant Beach★ Sola Osteria, Ridgewood★ Vidalia, Lawrenceville★ Chef Vola's, Atlantic CityJapaneseⓃ Shumi, Leonia, RidgewoodⒸ Taka, Asbury ParkⓈ Ikko, Brick★ Minoru, Montclair★ Butterfish, RutherfordLatin American | CaribbeanⓃ Cuban Pete’s, MontclairⒸ Barrio Costero, Asbury ParkⓈ 410 Bank Street, Cape May★ Bacchanal Junction, Bloomfield★ Division Café, SomervilleLunchⓃ The Committed Pig, Summit, Morristown, ManasquanⒸ Blue Café, Basking RidgeⓈ Blue Pig Tavern, Cape May★ Honey Day, Glen Rock★ Marina Grille, Belmar★ Lucky Bones, Cape MayMexicanⓃ Maize Cocina, WestfieldⓃⒸ Meximodo, Jersey City, MetuchenⓈ La Casa De La Tia, Jackson, Lakewood★ Nómada, Verona★ Toca Vez, Basking Ridge★ La Esperanza, LindenwoldMiddle Eastern | TurkishⓃ Zeugma Mediterranean Grill, MontclairⒸ Reyla, Asbury ParkⓈ Li Beirut, Collingswood★ Mezza Mediterranean, Livingston★ Jersey Kebab, Haddon TownshipPizzaⓃ Star Tavern, OrangeⒸ Pete & Elda's, Neptune CityⒸⓈ Brooklyn Square Pizza, multiple locations★ Ralph's Pizzeria, Nutley★ Bucky's Pizza, Chatham★ Brooklyn Original Pizzeria, Haddon HeightsRomanticⓃ Bistro D’Azur, South OrangeⒸ Catherine Lombardi, New BrunswickⓈ Ebbitt Room, Cape May★ Drift, Weehawken★ Ninety Acres, Peapack-Gladstone★ Maison Bleue, Cape MaySeafoodⓃ Haven, EdgewaterⒸ Bahrs Landing, HighlandsⓈ Dock's Oyster House, Atlantic City★ Perla Oyster Bar, Maplewood★ Cuzin's, New Brunswick, Marlboro★ Sweet Amalia Market & Kitchen, NewfieldSoup | Salad | SandwichⓃⒸ Millburn Deli, multiple locationsⒸ Frank’s Deli & Restaurant, Asbury ParkⓈ Blueplate, Mullica Hill★ Bill's Luncheonette, Chester★ Gladstone Market, Gladstone★ Princeton Soup & Sandwich Company, Cranbury, PrincetonSoutheast Asian | ThaiⓃ SLA Thai, MontclairⒸ Origin French Thai, SomervilleⓈ Chang Thai, Toms River★ Sukhumvit Thai, Montclair★ Pru Thai, Lambertville★ Bamboo Leaf Thai Eatery, Bradley BeachSouthern | Soul FoodⓃ Sweet T's, MontclairⒸ Delta's Restaurant, New BrunswickⓈ Kelsey’s, Atlantic City★ Vonda's Kitchen, Newark★ Palmetto, Asbury Park★ Corrine's Place, CamdenSpanish | PortugueseⓃ Fornos of Spain, NewarkⒸ Lita, AberdeenⓈ Spanish Potato Grill, Brick★ Assado Portuguese Steakhouse, Livingston★ Serrano Bar and Restaurant, RiversideSteakⓃ Roots Steakhouse, multiple locationsⒸ Stage Left Steak, New BrunswickⓈ Prime 13, Point Pleasant Beach★ RP Prime, Fair Lawn, Mahwah★ Butcher's Block, Long Branch★ Ocean Steak, Atlantic CityVegetarian | VeganⓃ Veggie Heaven, multiple locationsⒸ Good Karma Café, Red BankⓈ Wildflower Vegan Cafe, Millville★ Brick City Vegan, Montclair and Newark★ Goodbeet, Haddon Township★ How Delish, West OrangeWine ListⓃ Restaurant Latour, HamburgⒸ Nicholas Barrel & Roost, Red BankⓈ Ebbitt Room, Cape May★ Pluckemin Inn, BedminsterThe post Readers Choose Their Favorite NJ Restaurants of 2025 appeared first on New Jersey Monthly.
In our annual Top 40 restaurants issue, we decided to introduce our new category of Classics—restaurants that we think are tried-and-true. The experience at these stalwarts is so consistently excellent in cuisine, service, decor and more, we’ve dubbed them New Jersey culinary hall of famers.Here, we give a deep dive into why these longtime customer favorites have repeatedly scored spots on our best restaurants list.The Ebbitt Room, Cape May[caption id="attachment_832272" align="aligncenter" width="778"] The Ebbitt Room’s Victorian veranda serves as another dining area to enjoy the farm-fresh cuisine. Photo: Courtesy of Cape Resorts[/caption]Tucked inside the Virginia Hotel, one of the town’s famed Victorian charmers, the restaurant is an enduring fine-dining establishment that is ever elegant, while eschewing stuffiness. The ruby-hued bar area flows into the white-table clothed dining room, where ladder-back chairs and gem-colored banquettes make for comfy seating.The menu, under the direction of Jason Hanin since 2017, maintains traditional dishes while offering an element of surprise to excite and refresh the palate. Farm-to-table has long been the foundation of the cuisine here, well before it became a popular practice. Ingredients like eggs, honey, fruits and vegetables are sourced from its sister property under the Cape Resorts umbrella, Beach Plum Farm. The deviled eggs are a must try, and Hanin leaves their preparation open for daily variations. The veggie sides hail from the farm and have crisp, just-from-the-earth flavors. So it is with the roasted carrots, presented with lemon yogurt and pistachios. It is this ability to celebrate old favorites while still introducing innovations and creative pairings that keeps the Ebbitt Room a constant favorite. —Deborah P. CarterThe Frog and the Peach, New BrunswickThis spot hopped on the scene in 1983, and patrons have been gathering here ever since. The decor, menu and ownership have evolved over the years, but the commitment to fresh, innovative cuisine in an attractive, comfortable setting is unwavering. Take the roasted bone marrow, which likely took its cue from the bone-broth trend. It’s served with a smoked mushroom-miso crust with pickled veggies on grilled toast. They keep pace with their customers by offering of-the-moment culinary introductions, specialty wines presented by sommelier Donaciano “Donny” Betancourt, and seasonally focused tastings, like the summer three- and five-course menus centered on peaches, and more. —DPCThe Highlawn, West OrangeKnown for panoramic New York views from its spot on the edge of a cliff in West Orange, this fine-dining go-to is firmly planted as a destination for everything from its bar scene to its elegantly executed special occasions. Prime meats, chops and fish, plus a bow-worthy lineup of sushi, are prepared with chef Maxime Kien’s signature touch, which blends French and Italian influences. Live music on weekends, a bustling bar scene, an outdoor patio and plenty of event space earn this venue rave reviews. —DPCIl Capriccio, Whippany[caption id="attachment_832273" align="aligncenter" width="1024"] Photo: Courtesy of Il Capriccio[/caption]A rundown of our favorite classic Jersey restaurants wouldn’t be complete without an Italian joint or two; after all, there are more Italian restaurants in New Jersey than any other cuisine. And it doesn’t get any better than Il Capriccio. Open since 1984, this establishment takes its food, service and even dress code seriously, but it dishes everything out in a welcoming environment that immediately makes you feel like one of its loyal regulars. The food, from chef Antonio Grande, is authentic Italian fare done absolutely right. Portions are generous but not oversized, allowing diners to try a variety of flavors, including an appetizer, homemade pasta course and entrée (the fish options are outstanding), without getting stuffed. Much of the produce comes from Grande’s own farm, and he’s passionate about serving his patrons fresh, healthy fare. Desserts, like the can’t-skip cannoli (not fried and made from almonds), are crafted in house by executive pastry chef Teresa Grande (Antonio’s daughter). The service is impeccable—attentive and knowledgable, without overstepping—and includes feats like deboning and filleting a whole branzino tableside, then heating it on a portable stove right in front of the table, so that it’s piping hot upon serving. —Julie GordonRestaurant Latour, Hamburg[caption id="attachment_832274" align="aligncenter" width="1024"] Dining at Restaurant Latour—on dishes like the caramelle pasta with wild fennel and nordic shrimp, seen here—is enhanced by the mountain views. Photo: Courtesy of Latour/Chris Szczypala[/caption]Dining at Restaurant Latour, located at Crystal Springs Resort in Sussex County, is an unforgettable experience. Start with the dining room’s gorgeous views of the Kittatinny Mountains; if you time it right, you can even watch the sunset from your table. The service here is impeccable; the staff is knowledgeable, friendly and attentive. Watching the wait staff remove dishes from the table in perfect harmony during a recent meal was akin to seeing ballet dancers perform. Dinner options here include the chef ’s table, where the chef chooses a five-course tasting menu, as well as three- and seven-course tasting menus (with options for diners). The cuisine is exceptional; executive chef Aishling Stevens’s approach to cooking is to showcase seasonal ingredients, with many of them gathered locally by the resort’s foraging team. Every meal is complemented by the resort’s legendary wine cellar, and the sommelier has a deep understanding of pairing wine to elevate every bite. —Jacqueline MrozRiver Palm Terrace, Edgewater[caption id="attachment_832276" align="aligncenter" width="778"] River Palm Terrace’s tableside salad preparations are theatrical treats. Photo: Cayla Zahoran[/caption]Be it a family gathering, a girls’ night out or just a Tuesday, this bustling steak house has you covered. For 40 years, this restaurant has been offering prime meats and virtually everything else. The menu reads like a throwback diner’s and is as hefty as one. Generous portions make most of the starters shareable, and even carnivores may want to explore the plentiful seafood options or tableside salad. Steaks are dry-aged prime cuts, and there’s an array of other proteins, including hard-to-find beef liver. All the steak house favorite sides are present and expertly executed. But this eatery never rests on its laurels and is not afraid of making change sometimes. Rest assured, things change, but the quality and commitment at River Palm Terrace stay the same. —DPCStage Left, New Brunswick[caption id="attachment_832275" align="aligncenter" width="778"] At Stage Left Steak, prime meats are the star. Photo: Courtesy of Start Monday[/caption]Stage Left Steak is as unpretentious as its proprietors, Mark Pascal and Francis Schott, Rutgers grads and buddies who found their way back to New Brunswick and into the Hub City dining scene. The restaurant, appropriately positioned steps away from the New Jersey State Theater (as well as several other playhouses and music venues), opened in 1992 as An American Café. Steak eventually emerged as the culinary draw, and on the eatery’s 25 anniversary, they officially gave a nod to the popular protein in the restaurant’s name. The kitchen uses applewood in a wood-burning grill—one of the few in New Jersey—giving the meats, dry-aged USDA Prime steak, Wagyu, pork burgers and lamb a distinct smokiness. The kitchen’s accompaniments are designed as costars, not extras. Think charred asparagus, decadently stuffed potatoes, slab bacon, and crunchy onion rings as big as a fist. After more than 30 years, the show still goes on. —DPCThe post 7 Classic New Jersey Restaurants We Love appeared first on New Jersey Monthly.
OpeningsMM by Morimoto, MontclairWorld-renowned Iron Chef Masaharu Morimoto is bringing his signature culinary artistry to Montclair with MM by Morimoto. The restaurant will open its doors for dinner service on Thursday, July 31, but eager patrons can make reservations on Resy now. The nearly 13,000-square-foot space will blend chef Morimoto’s modern Japanese flair with bold steakhouse influences. In addition to the dining room, there's a dedicated omakase bar. Menu items will include premium fish flown in from Japan, Japanese and Australian Wagyu, tuna pizza, toro tartare, Wagyu carpaccio and more. A full bar with curated wine, sake, and cocktail selections will also be available. Takeaway sushi boxes will launch shortly after opening.Bevs, NutleyThe team behind Montclair’s Walnut Street Kitchen has a new project: a beverage bar coming to Nutley's Bloomfield Avenue. It will be a neighborhood spot with a selection of drinks and a small menu of light bites. Owner Bev Lascina says it will open soon.Soma Sweets, South OrangeA new ice cream parlor and candy store has opened in downtown South Orange. It boasts a wide selection of ice cream and both retro and trendy candies.Roast’d, MontclairThis Fort Lee-based coffee shop is expanding to Montclair. It’s known for its fresh coffee—the beans are roasted right in the store. An opening date has not yet been set.ClosingsThe Hudson Rose, NutleyAfter a memorable run serving the Nutley community, The Hudson Rose, part of GAC Hospitality, will be shuttering the restaurant in its current form in order to make room for “something fresh, exciting, and just a little bit saucy.” The restaurant’s team, celebrated for its inventive menus and standout hospitality, will transition the space and plan to unveil a brand-new concept later this summer; chef Andrew Riccatelli and general manager Eric Binder have been working behind the scenes on fresh ideas for months. The restaurant’s private event space, the Harlow Room, which hosts up to 200 people, will continue in its current form. Guests are encouraged to visit The Hudson Rose until July 26, for one last toast to the drinks, dishes and vibes that made it a neighborhood favorite. The Hudson Rose’s social accounts will share information about last-chance specials and wine pricings.The post The Iron Chef’s Montclair Restaurant Opening Soon; More Dining News appeared first on New Jersey Monthly.
Despite Philadelphia being home to Benjamin Franklin—who discovered electricity and invented bifocals—one could argue that the most beloved creation to ever come out of the City of Brotherly Love is the cheesesteak.But in the last few years, the Jersey Shore has seen several brand-new, destination-worthy cheesesteak spots open up to rave reviews. In fact, we’re now at the point where one could soundly argue that, for cheesesteak aficionados, a trip across the Ben Franklin Bridge is no longer necessary.So where does one find these incredible specimens of steak, cheese and oniony glory? Right here.CheeseSteak Louie’s, Seaside Heights[caption id="attachment_829439" align="alignnone" width="778"] Photo: Courtesy of CheeseSteak Louie’s[/caption]In a town dominated by underwhelming boardwalk steaks, CheeseSteak Louie’s suddenly appeared like a vision to weary cheesesteak fans upon opening in 2021, with guests gushing over the sliced ribeye and perfect soft rolls (both seeded and unseeded) used within their lineup of steaks. The pick of the litter here is the King Louie—a marvelously messy mix of shredded steak, bell peppers, cherry peppers, sautéed onions, mushrooms, a double dose of your cheese of choice, and a swipe of chipotle mayo for the win.22 BoulevardThe Galley, Asbury Park[caption id="attachment_829101" align="aligncenter" width="1024"] Photo: Ryan Loughlin[/caption]Nearly everything that comes out of the kitchen at the Galley is superb, but within the lineup of sandwiches, the star is the Cooper Philly, which breaks with etiquette in the best way by toasting a Calandra’s Bakery roll on the grill before piling on heaps of shaved Pat LaFrieda ribeye, grilled onions and Cooper Sharp American, and serving it with a side of the best fries around.1313 Memorial DriveCheessteaks, BelmarThe newest of kids on the block, Cheessteaks (yes, that’s how they spell it) just opened its Belmar location in June, but the buzz at the beach has been big—and rightfully so. They put out some of the largest and tastiest cheesesteaks around, and the best of the bunch is the OG, which keeps things traditional Philly-style by smothering thin-sliced ribeye and grilled onions with warm Cheez Whiz. Get it on a fresh baked unseeded roll and head to the sand.821 Belmar BoulevardPalmer’s Quality Meats, Neptune City[caption id="attachment_829100" align="aligncenter" width="1024"] Photo: Courtesy of Palmer's Quality Meats[/caption]A whole animal butcher shop, Palmer’s Quality Meats only has sandwiches available Thursdays, Fridays and Saturdays, so you need to plan your lunch accordingly to get your hands on their fabulous cheesesteak. Made from fresh, house-butchered ribeye melded into a gorgeous sludge of American cheese, and caramelized onions, the secret weapon here is a touch of heat from a fab cherry pepper relish.40 Steiner AvenueThe post Who Needs Philly? The Jersey Shore Has Its Own Cheesesteak Scene appeared first on New Jersey Monthly.
OpeningsGarden State Tavern, West Caldwell“Celebrating the flavors of New Jersey,” this new tavern serves classic and specialty pizza, as well as classics like soft-shell crab sandwiches, drunken-chicken sandwiches, steak, pork chops, shrimp and more. It will also host game nights, including Trivia Tuesdays.Isola, WestfieldThis well-known LBI favorite has opened a location in Westfield. Offerings include fresh pasta and a mozzarella bar. The menu will rotate seasonally.Bb.q Chicken, NutleyThis new fast-casual spot serves Korean fried chicken with different flavorings, including honey garlic and a secret sauce. It also has ddeok-bokki and and kimchi fried rice.Mauka Indian Cuisine, BridgewaterThis new Indian restaurant serves such dishes as lamb biryani and salmon tikka masala.Morgan Steakhouse and Sushi Bar, WestwoodThis new BYOB restaurant combines steak and sushi; the diverse menu also includes items like pasta. Also on tap: a VIP room and an exclusive wine program.The post Garden State Tavern Opens in West Caldwell; More Dining News appeared first on New Jersey Monthly.
OpeningsThe Morris Proper, MorristownThis new 12,000-square-foot restaurant will open July 9 in M Station West, a new development between the Morristown Green and the train station. David Felton, the founding executive chef of Ninety Acres, the farm-to-table restaurant in Peapack and Gladstone (and one of NJM's favorites), will head the kitchen. The menu will feature elevated comfort food.Albatross, EdisonThis new 50,000-square-foot indoor entertainment complex features 32 lanes of luxury indoor bowling and indoor mini golf, plus music, dining and cocktails. The menu includes salads, artisan pizzas and shareable appetizers.Half Baked, MahwahHalf Baked, the beloved online bakery known for its decadent Chonker cookies and creative desserts, is opening its first brick-and-mortar location on July 19. Since launching online, Half Baked has built a loyal following for its handcrafted treats, custom orders and playful takes on classic American desserts. Owner Chrissy Carlino is excited to bring her signature sweets to the Mahwah community via an official storefront.Mykos, NorthvaleFrom the owners behind the popular Italian restaurant Verana in Norwood, this new Greek restaurant offers handmade pita bread and dishes such as shrimp kataifi (phyllo-wrapped jumbo shellfish) and caper butter-topped Chilean sea bass.Gigi’s Café, Saddle BrookThe café offers espresso drinks, smoothies, fresh juices and power shakes, as well as acai and fruit bowls, waffles, toasts, empanadas and baked goods.The post The Morris Proper Opening in Morristown; More Dining News appeared first on New Jersey Monthly.
OpeningsRed Agave, Monroe TownshipThis new Mexican restaurant features sizzling street tacos, fire-roasted elotes, crispy Baja-style fish, carne asada, tableside guacamole, and cocktails made from a collection of more than 50 tequilas and mezcals.Millburn Deli, BridgewaterKnown for its Sloppy Joes and other classic sandwiches, this popular deli is opening its fifth location.The Porch, Basking RidgeFood Network contestant and gingerbread maker extraordinaire Mollie Dowd is gearing up to open The Porch, a new café/bakery in Basking Ridge.Parathas & Platters, EnglewoodThis South-Asian restaurant, has opened its second location (their other location is Hackensack); it serves fries, burgers, kababs, rice, parathas and more.Mercato, WestwoodThis Roman-style pizza kitchen has expanded to Bergen County; its other location is in Tappan, New York. In addition to pizza, the menu offers house-made pastas, branzino and chicken Milanese.The post Monroe Township Welcomes a New Mexican Restaurant; More Dining News appeared first on New Jersey Monthly.
At a time when true appreciation for culinary excellence is often overshadowed by monotoned influencers desperately seeking views for their latest videos—likely featuring whatever cartoonishly oversized milkshake, burger or pancake stack the local hipster joint has put on the menu this week—it’s a relief to know that Chaîne des Rôtisseurs, a historic organization devoted to the art of fine dining, still thrives in New Jersey.First established an almost unimaginably long time ago in Paris—in the year 1248, to be exact—Chaîne des Rôtisseurs, which means “chain of roasters,” was originally birthed when the French King Louis IX ordered the establishment of professional guilds, including one for goose roasters, with a mission of improving the techniques and knowledge of its members. As the years went on, the organization evolved and expanded, but was eventually dissolved in 1793 during the French Revolution. The organization didn’t exist for the next 157 years, until 1950, when it was revived as a society for gastronomes dedicated to the appreciation of fine dining and wine. Since then, the group has grown to include nearly 21,000 members worldwide in more than 75 countries, including the United States.Dina Guzzardo runs the Atlantic County chapter of Chaîne des Rôtisseurs. Her official title is bailli—or president—a role she took on last January. For Guzzardo, it’s the personal connections that make the organization truly special.“What really got me was the camaraderie,” she says gleefully.These days, much of the activity of Chaîne centers around group trips to fine-dining establishments, where members can indulge in the most exquisite of food and wine tastings. Beyond that, unique events, galas and gatherings, sometimes with esteemed speakers—with the focus centered around the culinary experience, of course—have become part of the programming as well.“The Chaîne is very well known for giving our members the opportunity to sample some of the most outstanding food and amazing wines from all over the world,” she says. “But when I took over, I wanted to bring in more entertainment and varied elements. We have a lot of themed events. For example, we just did a Prohibition event, so I hired flapper dancers and a choreographer, and we made it a true experience.”In November, the Chaîne hosted its Food and Wine Festival, an annual collaboration with the Academy of Culinary Arts at Atlantic Cape Community College, The event serves as a fundraiser for the school’s culinary program as well as an opportunity for the students to prepare and serve food to the Chaîne members.Unlike most galas, the festival offered guests a true peek behind the scenes, with food stations set up throughout the winding labyrinth of the school’s kitchens. The student chefs prepared, plated and served their dishes directly to attendees, eliminating the barrier of a wait staff entirely and allowing for a fluent and direct connection between chef and diner.“We want to give back to young chefs, to support them financially and mentor them through their culinary journeys,” Guzzardo says.So how does the average foodie become a member of the Chaîne? First, they must be sponsored by a member of the group and then approved by the bailli. Membership fees are required, and once that is settled, new members are invited to attend an elaborate gala induction event along with the rest of the gourmands who are joining.There, all new members are sworn in—and, yes, since it’s a bit of a secret society, word has it that costumes, ribbons and even swords are involved in the ceremony.[caption id="attachment_826846" align="alignnone" width="778"] Members gather at the annual induction ceremony at Greate Bay Country Club in Somers Point. Photo: James J. Connolly[/caption]Membership has its privileges. To those who view it from afar, the Chaîne may appear a bit intimidating, especially with its Freemason-esque elements (members wear large sashes adorned with pins, and the induction ceremonies for new members look more like being knighted than grabbing a bite to eat with a few friends). But Guzzardo insists it’s nothing to be put off by, and the group is as much a social organization as it is a culinary one.“The people that belong to this group have become my best friends. They are so friendly and so welcoming. They are just amazing. We really are a family,” she says.For more information on the Chaîne des Rôtisseurs, visit chaineus.org.The post New Jersey Has a Club Dedicated to the Art of Fine Dining appeared first on New Jersey Monthly.
The night markets of Taiwan are a magnificent and dizzying assault on the senses; a host of sounds, smells and flavors are on offer at all times. While replicating the flavors and experience of dining in Taiwan is a tall task, it’s exactly what Jeff Liu, William Kuo and Michael Hsu set out to do when they established Gulp, a new restaurant in Jersey City.Liu covers a range of tasks from renovation and design to vendor relations, while Kuo has an extensive history in marketing consultation for domestic and international restaurants, and Hsu is a Le Cordon Bleu-trained chef who handles everything from kitchen procedures to recipe development.The founders drew inspiration from Fengchia Night Market in Taichung City, known for showcasing traditional flavors as well as popular items like boba, fried chicken and spicy noodles. The trio opened the Jersey City location this past November. The restaurant entered into a rich, diverse culinary tradition in Jersey City, one that is often obscured by the looming shadow of New York City’s food scene. But local residents are no strangers to spending a full day of eating around the world, from Honduras to the Balkans to East Asia.Gulp’s menu combines street food classics like popcorn chicken, with home-cooking comfort food like the soul-nourishing braised-beef noodle soup. “Our menu is inspired by the flavors and dishes commonly found in Taiwanese homes,” Kuo explains. “We focus on bringing authentic and comforting homestyle meals to our customers, using traditional ingredients and cooking methods. While some dishes may have slight adaptations to suit a wider audience, the essence of Taiwanese home cooking remains at the heart of our menu.”These adaptations are the crux of their business. The dishes are intended to dispel the notion that Taiwanese cooking has to be oily, fatty and unhealthy. As such, their popular lu rou fan (braised pork rice bowl) is a lighter version of the classic, which has fattier cuts of pork and therefore a thicker texture more akin to a stew. Even so, the melt-in-your-mouth tenderness of the diced pork, combined with pickled radish, cold rice noodles, blanched greens and a boiled tea egg, all laid over rice, is the perfect gateway drug to the world of Taiwanese cooking.Another popular favorite and a night-market staple, Taiwanese popcorn chicken has a distinct flavor and crunch that come from coating the chicken in sweet-potato starch, while the meat remains tender and juicy. Traditionally, it’s a sought-after portable snack eaten while navigating between the night-market hawker stalls. “We proudly recreate other famous Taiwanese street foods, including chicken rice, Taiwanese fried chicken cutlet, and Taiwanese sausage, bringing the true flavors of Taiwan to the U.S.,” Kuo says, explaining the menu.Gulp also introduces a unique flavor, mala, a numbingly spicy seasoning made from Szechuan peppercorn and chili peppers, which they use to season their crispy fries.The weekend lunch rush is an accurate reproduction of the dining experience in Taipei City. Low plastic stools sit in front of heavy, white-tiled tables. Each setting has the ubiquitous pickled-cabbage and chili-sauce condiments that supply meals with heat and a sour tanginess. A chorus of noodle slurping, the hungry munching of fried snacks, and the anticipatory chatter of those awaiting their meal hang in the air. It may be impossible to exactly replicate the Taiwan dining experience, but Gulp comes close.The post You Can Now Experience the Dizzying Thrill of Taiwan’s Night Markets Right in Jersey City appeared first on New Jersey Monthly.
Food is essential to any culture, and some Cape May locals hope that an upcoming recipe book will shine a light on centuries of local heritage.Co-developed by Stockton University student Donna D’Arrigo and anthropology professor Bobbi Hornbeck, the book is set to feature 55 dishes from a variety of Cape May sources, including museum documents and generations-old family recipes, offering a glimpse into how people lived from the 1700s to today.Through these papers and ledgers, a bigger picture of the town’s agricultural past begins to develop. D’Arrigo says most residents had dairy farms or concentrated on hunting, probably for duck, adding that fishing and clamming were also popular.Hornbeck notes that her students have discovered evidence on various coastal digs showing that clams and oysters were frequently used in cooking.Other discoveries reveal how different Cape May appeared centuries ago, as its barrier islands were once populated by fields and forests. Known crops from those eras include barley, wheat and corn. Some historic recipes reveal the process of pickling in the pre-American Revolution 1700s, while others highlight desserts of the vintage 1800s and 1900s.If D’Arrigo and Hornbeck hope readers take one thing away from their book, it’s a greater appreciation of South Jersey history that these recipes invoke.There’s no release date yet for the cookbook; contact cmshgsmuseum@gmail.com for more info.The post Upcoming Cape May Cookbook Preserves Generations-Old Family Recipes appeared first on New Jersey Monthly.
OpeningsBánh Voyage, MontclairThis Vietnamese café is taking over the spot next to Watchung Booksellers that was formerly the home of Da Pepo, a popular Italian restaurant. The owners of the new café are the same team behind Local Coffee, also in Watchung Plaza in Montclair. Head to Báhn Voyage's Instagram page for updates on the opening.Keepers, HarrisonThis restaurant, located across the street from Sports Illustrated Stadium (where the New York Red Bulls play) in the Riverbend District, offers New Jerseyans a community hub with all-day dining. Located in the street-level retail space of The Wyldes, the menu includes elevated American comfort food, including a hot honey chicken sandwich, steak frites, soft pretzel Bites, and a classic Wedge Salad, complemented by craft cocktails and a curated list of beer and wine. The space includes a bar, dining room and a private event space.Tikka Shack, HackensackThis casual Indian restaurant serves both modern and classic dishes for lunch and dinner, such as samosas and masala fries.Fuego Azul, GarfieldServing authentic Hispanic dishes, this new spot serves sofrito dishes, grilled meats, mofongo, empanadas and more.ClosingsTre Pizza Pasta and Beer Garden, BrickThis restaurant offered afforded casual Italian food including pizza.Rosalita’s Roadside Cantina, BrickThis restaurant served fresh, casual Mexican food in a fun atmosphere.The post Vietnamese Café Opening in Montclair’s Old Da Pepo Space; More Dining News appeared first on New Jersey Monthly.
From the Rocky Mountains in Denver to the palm-strewn streets of Miami, Playa Bowls has established itself as an acai empire, with hundreds of locations nationwide. But baked into the DNA of the business is an unmistakable Jersey Shore ethos that has been present since the company’s founding in 2014.Cofounder Abby Taylor now boasts a nationwide chain, but her life in her hometown of Bradley Beach looked very different 11 years ago. The surfer and recent college graduate was bartending at D’Jais in Belmar, hoping to put her creative energy to use. “My life was kind of in the air at that point. I knew I didn’t want to have a 9-to-5 job,” she says.When Taylor and surfing partner Rob Giuliani wanted to eat something healthier than the typical pizza and sub options at the Shore, they formed a business idea out of the bowls they’d had on surfing trips around the world. The pair set up a makeshift stand outside of a beachside pizza shop after making a deal with the owner.Taylor says the business is still full of those fake-it-till-you-make-it moments. “When you’re just out there doing it, you learn as you go and make mistakes,” she says. “You’re not looking at the big picture. You’re just in the moment.”[caption id="attachment_826852" align="aligncenter" width="778"] The Nutella Bowl, topped with blueberry flax granola, strawberry, banana, coconut flakes and Nutella. Photo: Courtesy of Playa Bowls[/caption]It didn’t take long for the business to take off, prompting the duo to open brick-and-mortar shops in Belmar and Manasquan in 2015. Ten years later, their business has more than 300 locations in nearly 30 states—far beyond the scope of New Jersey.That’s why the company recently gave the Belmar shop—the first-ever storefront—a grand reopening. “I just wanted to give back to the community, bring them along on this journey and have them be excited about it again,” Taylor says. The full-scale renovation of the store features a new design and layout that stays true to the original shop while also featuring more modern elements.[caption id="attachment_826832" align="aligncenter" width="778"] Playa Bowls originated as an acai stand in Belmar with just a couple of blenders, a table and a fridge. Photo: Courtesy of Playa Bowls[/caption]With the wide reach of the chain, a slice of the Garden State can be found in stores even 2,000 miles away. Photos of Jersey beaches hang on the walls, and other artwork is designed with a Shore vibe in mind. Even in more subtle ways, a Shore attitude has crept in. “We make pretty big bowls, and I feel like that’s such a Jersey thing,” Taylor says. “We go over the top a little bit with everything. In Jersey, you’re all in. That’s how Playa Bowls was built.”That go-getter mindset has only become more necessary for Taylor, 35, who serves as chief marketing officer. Last year, the company was acquired by private equity firm Sycamore Partners, and dozens of new shops are on the way.[caption id="attachment_826830" align="aligncenter" width="778"] "In Jersey, you’re all in," says Taylor. "That’s how Playa Bowls was built." Photo: Courtesy of Playa Bowls[/caption]As Playa Bowls has grown into a household name, it’s helped spawn a wave of acai-bowl shops. One of the company's core goals remains true: Bring the beach to as many people as possible, even when it’s far away. “I’m two blocks from the beach,” says Taylor, who still lives in Bradley Beach. “I love it so much. That part’s easy because it’s literally my life.”The post How Playa Bowls Grew Into a True New Jersey Success Story appeared first on New Jersey Monthly.
OpeningsMaxwell Alley, Jersey CityThis new neighborhood restaurant from Mark Censits (founder of the Jersey City-based wine shop CoolVines), and chef Alex Tronstad (formerly of Rivertown Lodge in Hudson, New York) has opened in downtown Jersey City. A seasonally rotating menu highlights local produce and ingredients, with vegetable-forward small plates, housemade pastas, and more. The cocktail program is led by Matt Colvin, former owner of Hudson's popular cocktail bar Lawrence Park. The wine program is curated by CoolVines wine director Tim Farrell, boasting a natural-leaning wine list with a focus on small-scale producers.Shucked by Local 130 Seafood, Asbury ParkThis seafood restaurant/raw bar will replace Asbury Oyster Bar inside the Grand Arcade at Convention Hall. It will be led by chef Ryan Bush, previously of Brothers Daley in Sea Bright and La Mondina in Brielle. Local 130 Seafood is a company that connects East Coast fishermen with New Jersey chefs and restaurateurs.Michael Coastal Italian Grille, CollingswoodChef Michael DeLone is revamping his former restaurant, Nunzio in Collingswood. The new spot, Michael Coastal Italian Grille, will focus on fresh seafood, handmade pasta and scratch-made sauces.The Great Greek Mediterranean Grill, Old BridgeThis award-winning fast-casual restaurant brand, which serves fresh takes on classic Mediterranean cuisine, has opened a new location in Old Bridge. The menu is built on family recipes handed down through generations. Menu selections include the Great Greek Gyro, souvlaki plates and rice bowls that can be customized with proteins like lamb, steak, chicken or shrimp. They pair perfectly with the restaurant’s crisp Greek salads and signature house-made dips, including hummus, tzatziki, melitzanosalata (eggplant dip) and tirokafteri (feta and spicy roasted red pepper). Also offered are feta fries and sweet desserts (baklava, rice pudding and baklava ice cream, made in-house).The 130 Shop, TenaflyThis high-end sandwich shop and butchery is courtesy of chef Geoff Taylor, who's behind The 130 Club and The 130 Social, also in Tenafly. The menu includes handcrafted burgers and sandwiches.The post Jersey City’s Latest Farm-to-Table Restaurant; More Dining News appeared first on New Jersey Monthly.
OpeningsThe Feathered Fox, Jersey CityOpen now in Liberty State Park, inside beautiful waterfront Maritime Parc, The Feathered Fox is a modern steakhouse and seafood restaurant, as well as an event space for weddings, corporate events and private parties. Executive chef Chris Siversen will helm the restaurant, which was originally located in Livingston. Boasting gorgeous views, the modern space is designed for both elegant dinners and casual dock-and-dine afternoons on the terrace; guests can tie up their boat and grab a spritz with oysters or crab claws on ice. Inside, a glass wine cellar dazzles the dining room. The menu boasts a raw bar, craft cocktails, an extensive wine list, and a unique sushi program with fresh fish flown in from Japan. Other dishes include lobster fettuccine carbonara, prime New York strip and duck confit mac & cheese.Los Bandoleros Tacos, East BrunswickThis new spot blends Mexican food with barbecue, offering dishes such as Mexican-style wings, empanadas, elote (fire-roasted street corn), carne asada, brisket, and street corn/shrimp tacos.Poke the Bear, NorwoodThis fast-casual Korean poke spot serves poke bowls, rice bowls and soup, as well as desserts such as mochi ice cream and Korean rice cakes. It also has a selection of coffees, smoothies and kombucha.OC Lobster Pot, Ocean CityLocated on the boardwalk in Ocean City, this eatery serves lobster rolls, sushi, seafood boils and more. It started as a family-run shack steps from the boardwalk, and now bills itself as the biggest seafood restaurant in Ocean City.ClosingsBernadette, Scotch PlainsThis French-Mediterranean restaurant, which New Jersey Monthly reviewed in January, recently closed. Melody DeGaetano had opened it in February 2024, after moving to New Jersey from New York City.The Stewed Cow, HobokenThe Stewed Cow's owners announced via Instagram that its last day in business was June 1. The restaurant, which had been open for more than a decade, was known for its mechanical bull in addition to its brunch offerings. A new restaurant will take over its location in late 2025, according to Hoboken Girl, headed by Food Network chef Cliff Crooks and a team that also runs local favorites Johnny Pepperoni and City Bistro.The post The Feathered Fox Relocates to Liberty State Park; More Dining News appeared first on New Jersey Monthly.
Masaharu Morimoto, star of the popular TV shows Iron Chef and Iron Chef America, is bringing his world-renowned culinary vision to New Jersey.Known for his seamless fusion of Japanese and Western ingredients, Morimoto began his U.S. career as the chef of Nobu in New York City before opening his first restaurant in Philadelphia in 2001. Since then, he has expanded his empire globally with acclaimed restaurants in New York, Napa, Honolulu, Mumbai, Mexico City, Tokyo and more—plus authored two cookbooks.Now, at age 70, the Manhattan-based chef is set to open his first New Jersey restaurant in Montclair this summer. He recently spoke with us about the venture.Your new restaurant, MM by Morimoto, opens in Montclair this summer. What’s in store for diners?We’re excited to introduce a specially designed omakase menu that offers a curated culinary experience for our guests. For the omakase, [we have] access to exclusive cuts of fish that are flown in daily from Japan. Some of the fish we’re getting, such as the tuna, can cost thousands of dollars for one fish. We’ll also serve exclusive Japanese, Australian and domestic Wagyu steak.What are some of the unique dishes that guests can expect to see on the menu?There will be some signature dishes from my restaurants around the world, like my famous miso black cod, which was served when I worked at Nobu, as well as dishes from my new Morimoto restaurants in Bordeaux, France, and Honolulu.What drew you to this project?It was the opportunity to explore a new location in Montclair, which is a wonderful community close to my home in New York. We wanted to open in Montclair because it’s the food capital in New Jersey and it’s the home base for my partners, Montclair Hospitality Group.Can you talk about your unique culinary vision and how you blend traditional Japanese flavors with a modern twist? Will you bring this vision to New Jersey?When I started out in the culinary world more than 50 years ago, I pushed the boundaries of fusion cooking, such as combining Japanese cuisine with flavors from around the world, such as Spain, France and Italy. With my experience, I create one-of-a kind, unforgettable sushi using the best quality rice, fish and flavor profiles.Do you believe that enjoying different culinary traditions can bring guests of different backgrounds together?Absolutely. Food is a universal language that can bridge gaps between different cultures. Through sharing a meal, guests from diverse backgrounds can find common ground and appreciation for each other’s traditions.New Jersey has a vibrant culinary scene, with restaurants serving food from around the world. Did this attract you to opening a restaurant here?New Jersey’s diverse culinary scene, with its variety of international cuisines, played a significant role for opening a restaurant here. It’s exciting to add a unique Japanese twist of flavors to this mix.What are some of your other interesting projects at the moment? What else can we expect to see from you?I’m lucky to have many exciting openings on the horizon, including Momosan Brooklyn, Momosan Foxwoods, and a new dining venue in Manhattan!This interview was conducted with the assistance of Morimoto’s business partner, Luck Sarabhayavanija, founder and CEO of Montclair Hospitality Group.The post The Iron Chef Dishes on His New Restaurant in Montclair appeared first on New Jersey Monthly.
OpeningsWonder, Cherry Hill and various locationsWonder—an upscale dining hall that features dishes from acclaimed chefs and eateries, and allows customers to order from many restaurants at once—plans to launch seven more locations in New Jersey this spring and summer. The Cherry Hill location has opened, and halls will follow in Brick, Jersey City, Toms River, Shrewsbury, Woodbridge and Mount Laurel.Food from Wonder is made to order and delivered within 30 minutes. Pickup and limited dine-in options are available, too. Restaurants featured include Limesalt, Tejas Barbecue, Fred’s Meat & Bread, Yasas by Michael Symon, Streetbird by Marcus Samuelsson, Burger Baby, Wing Trip, Alanza Pizza, Detroit Brick Pizza Co., Royal Greens, Hanu Poke, Di Fara Pizza, Bellies (for kids), Bobby Flay Steak, The Mainstay by Marc Murphy, Walnut Lane and Maydan.Amma’s South Indian Cuisine, Mt. LaurelThis is Amma’s fifth NJ location; the Mount Laurel spot is hosing a free grand opening party today, May 29, at 6 pm, which will benefit The Food Bank of South Jersey. The restaurant will collect and match donations.The new location seats 125 guests inside, and there is a large patio that can seat up to 100 additional guests during the warmer months. The Mount Laurel outpost is the first Amma’s location to feature a tandoori oven and to offer naan on its menu. The new location offers a lunch buffet Monday through Friday, and a grand buffet on Saturdays and Sundays.Rosolini, EdgewaterThis new restaurant will bring a modern take on Italian dining to Edgewater, in The Promenade at City Place. It will be led by chef Marino Rosato, whose career spans more than 35 years across fine-dining restaurants and luxury hotels throughout the U.S. and Europe. An opening date has not yet been announced.Moka & Co., EnglewoodMoka & Co. is a café that was established to connect the Western coffee consumer with the rich and robust flavor of traditional Yemeni coffee. Teas and treats are on the menu, too. There are also locations in New York and Michigan.Café Weekend, CresskillThis new café aims to make every day feel like the weekend. The menu includes specialty coffees, teas, juices, and brunch items, including sandwiches, omelets, eggs and cheese steaks.ClosingsLaku Sushi, MorristownLaku Sushi will close on June 15. The popular spot, which opened more than a decade ago, became known for its fresh and creative take on authentic Japanese and Korean cuisine. Menu staples included a wide selection of sushi rolls, sashimi and tempura dishes.The post Wonder to Open 7 Additional Upscale Dining Halls in NJ; More Dining News appeared first on New Jersey Monthly.
[caption id="attachment_825872" align="alignnone" width="778"] Illustration: Tatjana Junker[/caption]When I was young, my cousins went crabbing almost every day during the summer. My mother and godmother, who rented a Shore house together, would freeze the cleaned catch and turn that treasure into crab sauce each Sunday. Now, I do it once a year, usually on Labor Day weekend, but on a much grander scale; at one party, 22 of us devoured 58 blue crabs and 6 pounds of spaghetti.For me, making that crab sauce is about more than cooking; it’s a way to honor my parents, who gave me the priceless gift of Lavallette, the Shore town where I’ve spent practically all of my summers.Crab sauce (or gravy) is a variation of the Italian classic sugo di granchio, which has been adapted to incorporate the blue crabs found off the coast of the mid-Atlantic states. These beauties infuse the sauce with a deep, sweet, briny flavor that no other ingredient can replicate.Since I’m not the crabbing type, I buy the stars of the meal (unless friends catch some) and then kill, clean and freeze them. Unlike Maryland-style steamed blue crabs, these crustaceans are prepped before they’re cooked.Oddly, I enjoy the process of crab-icide, and the knack for it runs in the family; my teenage niece and nephew have become experts under my tutelage. But the cleaning? That’s still my job—at least for now.On the big day, I send my family to the beach so that I can have the kitchen to myself. Louis Prima (my dad’s favorite) sings as I chop onions and garlic. I sauté them in olive oil in a huge pot, then stir in the crushed tomatoes, wine, basil, parsley, oregano, red pepper flakes and salt. When the sauce comes to a boil, in go the thawed crabs.Soon, that unmistakable aroma fills the air while the sauce simmers on the stove for hours.The feast’s setup is as familiar as the food each year: folding tables draped with disposable tablecloths in my condo’s parking lot. (I have neither the space nor the desire to host this shindig indoors.) Foil pans with the crabs, bowls of extra sauce and Romano cheese, baskets of crusty bread for dipping, and cracking tools crowd the dining table. Numerous bottles of wine and the huge pot now filled with the cooked spaghetti tossed in the sauce sit on a snack table nearby.We use paper bowls and plastic utensils for easy cleanup and go through lots of napkins and paper towels; eating blue crabs is gloriously messy. (Don’t wear white!)Not everyone loves the work involved in extracting crabmeat from the shell, though. My father never had the patience; my godmother would fry meatballs on the side for him. One of my usual guests brings lump crabmeat, which I toss with sauce for her and other like-minded diners. But for me, the effort is part of the joy.And so, as summer fades, I gather my people, roll up my sleeves and get cracking on a spread that ties me to my past, my family and my roots.As long as there are blue crabs in Barnegat Bay, there will be crab sauce on my table. And as long as there is crab sauce, there will be laughter, stories and tradition—messy, delicious and utterly perfect.Jo Ann Liguori is a writer and editor who spends the summer in Lavallette, lives in Brooklyn the rest of the year, and can be found all the time on Instagram @AuntJoCooks.The post An Ode to My Family’s Messy, Delicious Crab Feasts appeared first on New Jersey Monthly.
[caption id="attachment_211717" align="alignnone" width="778"] Photo: Courtesy of Jockey Hollow[/caption]ClosingsJockey Hollow Bar & Kitchen, MorristownThe celebrated restaurant and bar, which has been a top New Jersey Monthly dining spot for years, announced this week that it's closing its doors after a decade in business. In a social media post, owner Chris Cannon wrote,"It is with great sadness today that I am forced to announced the closing of Jockey Hollow Bar and Kitchen after ten amazing years."He cited the pandemic for causing significant changes in consumer behavior, labor and cost increases across the board that made operating and producing the high-quality product they were known for increasingly difficult. He said they were hoping to find a buyer for the restaurant last year and that a deal was in place to take effect in December, but the purchaser backed out at the eleventh hour, and thus they had no choice but to close their doors. The restaurant was located inside the Vail Mansion and had several dining spaces including a raw bar, a lounge and a fine-dining spot.Cannon added that was was "very proud and humbled" to have been consistently included on New Jersey Monthly's annual list of the state's best restaurants, and to have received awards from Wine Spectator and Esquire magazine, and coverage in The New York Times.Andy's Roadside Dive, Mount ArlingtonAndy's Roadside Dive closed on December 22, after serving creative frankfurters to locals for more than a decade.OpeningsWahizza, Englewood[caption id="attachment_817816" align="alignnone" width="778"] Photo: Courtesy of Wahizza[/caption]This artisan pizzeria specializes in brick-oven pies and traditional Italian favorites with a Dominican twist. A specialty is the Chimi pizza—ground beef, cabbage, tomatoes, corn, red onions and special sauce. The menu also includes sandwiches, salads, and entrées like pasta. There are three other Jersey locations, in Edgewater, Clifton and Ridgefield Park.Ayat, PrincetonThis cozy, family-owned restaurant offers an authentic taste of Palestinian and Middle Eastern cuisine, from hummus to falafel to kebabs.Don Coqui, EdgewaterThis new spot offers authentic Latin Caribbean cuisine and drinks in an ultra-modern setting, with panoramic views of the Hudson River and New York City skyline. Three bars serve cocktails and frozen drinks. Happy hour with two-for-one drinks runs Monday through Friday from 4-7 pm. On Friday and Saturday nights, there is a live DJ in the lounge; admission is free.Pub 178, TeaneckCatch a European soccer match at this cozy bar and eatery, which serves a full Irish menu all week long and has 12 beers on tap, including Guinness.
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Smartly dressed Bliss Han of Edgewater, an omakase diner at Shumi Leonia, nibbled a morsel of raw Japanese eel off her chopsticks. “Mmm,” she cooed. “I love this.” Bliss is seven years old. She’s one of numerous New Jersey youngsters who crave omakase, the rarefied, multicourse, chef’s-tasting meal that typically runs $125 to $150 and is offered at a smattering of high-end North Jersey sushi restaurants. Omakase is a Japanese dining experience in which the chef creates the menu for diners. The term translates to “I choose for you.”“When I opened Shumi Leonia’s omakase room in 2021, I wasn’t sure of the audience for its rare raw fish, found only in Japan,” says co-chef and owner David Seo. “I couldn’t believe it when some of my most devoted omakase eaters turned out to be kids.”This is no surprise to Dr. Maricel E. Presilla, a cultural historian and chef/owner of Hoboken’s multiple-James Beard Award-winning Cucharamama (now closed). “The world is in New Jersey, and international dining adventures are everywhere you look,” she says. “Our kids grow up with global appetites.” For the upscale foodie families who can afford it, “the omakase meal is a family value: a shared experience and an investment in the kids’ cultural education,” Presilla says. “Many kids today are open to unfamiliar cuisines because food is ubiquitous in youth culture.”As Chris Cannon, a Mountain Lakes dad and owner of Morristown’s Jockey Hollow Bar & Kitchen, observes, “Japanese cooking is ultra-trendy on social media.” Eating omakase in Japan is a strong TikTok meme, says Cannon. “My kids were dying to do that, and we did. Even for a foodie family, this was a whole new level of discovery.” His son Gabe, now 15, started enjoying sushi at four. “Tokyo omakase fish is exquisite and unforgettable. It set the bar high. Now I think of the Philly sushi roll, with cream cheese, as baby food,” Gabe says.[caption id="attachment_817790" align="alignnone" width="778"] Chase Park and Noah Sharon Photo: Andy Foster[/caption]The fact is, most omakase kids start as sushi babies or toddlers. “When I was little, like, two,” says still-little Bliss Han, she and mom Cindy dined nightly at the sushi bar of a Manhattan Japanese restaurant that dad Danny co-owned. “Now,” reports Cindy, “Bliss asks me all the time if we can please have omakase at Shumi Leonia tonight.” Laura Klein of Woodcliff Lake says her son Noah loves omakase. “He started on sushi at two, partly to keep up with his older brother, Ariel. But he dove into omakase when Shumi Leonia opened.” Noah’s mantra at 14: “I could eat omakase every week.”[caption id="attachment_817795" align="alignnone" width="778"] Bliss Han with Anushka and Surya Pullatt Photo: Andy Foster[/caption]Now 13, Anushka Pullatt of Watchung took to sushi at age four. Her family’s pizza Fridays became sushi Fridays “and sometimes omakase Fridays,” she says, at Ai Sushi in Somerville and Shumi Leonia. “Omakase is a delicious and beautiful ritual,” Anushka says. “The chefs’ knives that practically dance, the handmade plate for each course, the artistic garnishes on every piece.” Opines Anushka’s brother, Surya, 9, “Everything is different in omakase. Some pieces are sweet, some are salty. Uni melts in my mouth like ice cream. The fish egg pops when you bite it. Omakase is so much better than pizza or even dessert.”[caption id="attachment_817798" align="alignnone" width="778"] Surya Pullatt Photo: Andy Foster[/caption]Other omakase kids’ epiphanies happened later, in elementary school. For Chase Park of Ridgewood, now 12 and a Shumi Ridgewood regular, omakase was love at first sight—and first bite. “I was ten and ordering sushi rolls when I noticed a photo of uni [sea urchin] on a menu. It’s cool and different, kind of an orange blob,” he reflects. “I ordered a piece. It was squishy, but not slimy. It tickled my mouth and reminded me of swimming in the ocean. Now uni is my favorite sushi, and it’s included in omakase. For me, the squishier, the better.”Jennifer Zimmer of Verona says that in preschool, her sons craved Japanese gyoza dumplings, then easy sushi like California rolls. Her son Nate, now 18, says that “in middle school, my friends and I would go to lunch at the sushi place next door. The first time, I didn’t bring any money.”“When Umai opened near us in 2022, the boys discovered more exotic sushi and finally, their omakase,” says Jennifer. Her son Ben, now 15, finds it “amazing to watch the omakase chef turn a slice of fish into something spectacular that I get to eat.”Alexander Love, 12, of Summit, made the leap from sushi to omakase on a 2021 visit to Vancouver. “There’s a whole world of cuisine out there that we want our kids to experience,” says mom Anna Dover. Alexander, who knows the Japanese word for every fish served in Umai’s omakase meal, says he loves omakase as much as roller coasters. “Now I want to try the food in places like Morocco and Peru.”As Presilla notes, family omakase meals become “not just a cultural legacy but a bonding experience.” New Jersey’s omakase kids are lucky, and they know it. Affirms Anushka Pullatt, whose gratitude was echoed by every young person in this story, “I know that omakase is a special privilege that not a lot of people can have. I feel very thankful to my parents for giving us this opportunity. It’s a gift.”
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OpeningsCheongsu, Fort LeeFrom the creators of the Korean wellness restaurant Oncheon in Manhattan’s Koreatown, this café—slated for a grand opening in January—is billed as a serene retreat from the everyday hustle and bustle. A press release explained that the name Cheongsu—meaning "clear water" in Korean—symbolizes purity, flow and the rejuvenating calm of nature; the café will invite guests to "reconnect with nature and savor moments of quiet reflection.” The menu will center on brunch, desserts and afternoon tea, offering items like French toast, soufflés, sandwiches, soups, bingsoo (a shaved ice treat), seasonal pies and warm caffeinated beverages.Masseria Italian Steakhouse, MorristownThis new steakhouse is the vision of longtime restaurateur and Morristown resident Joseph Cetrulo (who lives in a sprawling Tudor castle he restored!). Masseria blends Old-World Italian charm with an upscale steakhouse experience.Chashni Chai Co., MontclairThis eatery is a commingling of Pakistani ingredients and American culture. Drinks include chai as well as latte flavors ranging from honey cardamom to rose saffron. The menu consists of salads, toasts, egg dishes and more. This is Chashni Chai's second location; its original is in Chatham.Kreme & Krumbs, MontclairThis artisanal ice cream shop closed its brick-and-mortar location on December 8 and is shifting its business entirely to online. Customers can get ice cream—a rotating selection of monthly flavors, plus hand-rolled waffle cones—delivered to their doorstep.J.Bone’s Barbecue, WestfieldThis barbecue joint, opening Friday, December 20, is the brainchild of Jordan J. Mallari, a former TV producer and director who worked on the reality series BBQ Pitmasters.
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If you’re looking for an adventurous and intriguing meal this winter, consider trading in your favorite wine and chicken parm dinner for a glass of Scotch whisky and a plate of haggis at a traditional Robert Burns supper. This annual Scottish custom is a celebration of the life and work of Romantic poet Robert Burns, an influential figure in literature and political philosophy whose prolific body of work includes the text of “Auld Lang Syne.” The first Burns supper was celebrated by the poet’s friends five years after his death. Since 1803, the tradition has been observed on or near January 25, Burns’s birthday. The meal is defined by haggis, a pudding traditionally made from sheep organs, onion, oatmeal, suet and spices, and cooked in the animal’s stomach or a sausage casing. (Don’t worry; if that's not quite your speed, vegan haggis can also be prepared.) This is usually served with neeps and tatties—mashed turnips and potatoes. Other courses are also often part of the meal. Aside from the cuisine, festivities include bagpipe playing, speeches, toasts, and the reading and singing of some of Burns’s works, of course. The serving of haggis, for example, is usually paired with the reading of his poem “Address to a Haggis.”[caption id="attachment_816899" align="alignnone" width="778"] South Jersey Celtic Society Burns Club chair Paul Kennedy addresses the haggis. Photo: Courtesy of Drew Miller[/caption]The supper hosted by the South Jersey Celtic Society (SJCS) closely follows the typical Burns supper traditions while also attempting to create a fun and unstuffy atmosphere, offering live music throughout the night, gifts, and slightly more liberal attire than other Burns suppers.“People that come for the first time, especially in the last 10 or 15 years, we continue to see them show up time and time again,” says Paul Kennedy, committee chair for the SJCS Burns Club and junior vice president of the Robert Burns World Federation. “We have to cut it off at 120 [attendees] because we sell more tickets than space allows.”[caption id="attachment_816959" align="alignnone" width="778"] The Ladies of Chaste Treasure at the South Jersey Celtic Society's Burns Supper. Photo: Courtesy of Drew Miller[/caption]The SJCS supper originated with about 30 people meeting in the upstairs of a bar. The organization is now set to host its 20th annual Burns supper on February 1. For more information and to buy tickets before they sell out, visit sjceltic.org.
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The Feast of the Seven Fishes must be one of the most recognizable ways that Italian Americans in New Jersey celebrate Christmas. Yet this longstanding Christmas Eve tradition continually stokes debate and questions: Is it a real holiday? Is it just for Italian Americans? Where did it originate?I am proudly Italian American. My mother’s side of the family hails from southern parts of Italy, including Naples, Calabria and Sicily. When my great-great-grandparents made their way to America, they landed in and around Camden, and passed down their family traditions and time-honored Italian recipes.The Feast of the Seven Fishes is the most important holiday tradition in my family. It’s a big, elaborate Christmas Eve dinner where family members (both blood and honorary) gather together to eat far too much fish and seafood. The women in the family spend hours in the kitchen, working hard to craft at least seven different seafood and pasta dishes, plus a selection of appetizers, sides and desserts.While the kitchen smells heavenly, it’s always covered in splatters of homemade red sauce (aka gravy), pots and pans piled high, exhaust fans humming on full speed and, every now and then, shouts coming from the sweet yet tough and focused matriarchs.This typical scene may sound familiar if you’ve been watching the hit Hulu TV series The Bear, or heard about its iconic and Emmy Award-winning episode “Fishes,” in which renowned chef Carmy Berzatto (Jeremy Allen White) spends Christmas Eve with his Italian American family during an absolutely chaotic Feast of the Seven Fishes. There are gorgeous shots of expertly prepared table settings, seafood platters, antipasti, wine and desserts, juxtaposed with the family’s night of intense fighting.[RELATED: Just Like on ‘The Bear’: NJ Chefs’ Real-Life Tales of Passion and Pain]
Most family celebrations do not entail cousins throwing forks at each other, yet the episode does reflect some common themes of this holiday. However, the show doesn’t reveal what the feast actually signifies, and that could be because there isn’t one clear-cut answer. But here’s what we do know.The Feast of the Seven Fishes, also known as La Vigilia, which means “the eve,” is an Italian American celebration that has connections to Italy’s southern region. Most of Southern Italy is located along or near the coast, giving its inhabitants easy access to an abundance of fish and seafood, which is why so many of their dishes are seafood-based.When these Italians began immigrating to the United States, mostly in the early 20th century, they brought their families and recipes with them, like many immigrants of other cultures did. They eventually adopted new traditions to celebrate with their loved ones in their new home.Mark Rotella, director of the Coccia Institute for the Italian Experience in America at Montclair State University, is the author of two books, one a travel memoir about Calabria (where his father’s ancestors are from) and the other about Italian American music. He says the feast is a way for Italian families to come together.“There are some places in Italy that might celebrate the Seven Fishes, but if you were to ask most people in Italy, they would say, ‘I have no idea what you’re talking about,’” he says.So, while this tradition has been Americanized, it does in fact stem from the people of Italy and their recipes.[RELATED: The Secret Ingredient in My Mom’s Legendary Christmas Apple Pie]
Many southern Italian Americans cook fish and seafood during Christmas for religious reasons. Rotella says the feast is rooted in Roman Catholicism, a religion that abstains from meat on Fridays and on the eves of major holidays or celebrations. Similar to practices like Lent, the time leading up to Easter Sunday, when many Catholics refrain from eating meat, seafood became a typical meal on these days.Many of these fish and seafood dishes have become classics of this traditional feast. Some of the most common you’ll see are variations of crispy fried smelts, baccalà (dried and salted cod), roasted whole branzino, shrimp cocktail, clams and linguine, fried calamari, mussels, crab dip, whole lobsters, and seafood salad with a ton of fish, including anchovies, scallops and cod.Some families use recipes that have been passed down through the generations. In my family, my aunt hosts and prepares the feast each year. She follows many of her grandmother’s recipes, such as her famous crabs and spaghetti. Fresh bushels of small crabs simmer inside homemade red sauce; the crab flavor melts into the sauce that is later poured over fresh spaghetti. Those who don’t mind the mess pry open the saucy crabs to eat their tender meat.Over the years, my family has opted to center our feast around what matters most to us—these sentimental dishes and the things we enjoy most, like king crab legs and stuffed shrimp—rather than adhering to the “right” way to do the feast. This is often a controversial topic among Italian Americans. Some believe the feast should include traditional fish and seafood, such as smelts, baccalà, branzino and shrimp, cooked conventionally, while others incorporate alternative recipes or use completely different ones.Is it important to have seven types of fish during the feast? While The Bear’s Seven Fishes episode makes it seem as though having more than seven is considered unlucky, that’s not always the case.“I’ve also heard of people doing 12 fishes for the 12 apostles [of Jesus],” Rotella says. It’s common for some people to connect their dishes to numbers with religious symbolism. While seven is tied to the traditional name of the feast and is a number loaded with biblical significance, Rotella says he’s “never heard of [having more than seven] being a bad omen.”The Feast of the Seven Fishes is a time for families to pass down and create their own unique traditions. While the food does matter, it's not nearly as important as the loved ones you are eating it with.If you’re interested in trying the Feast of the Seven Fishes yourself without the hassle of cooking, several Italian restaurants across the state serve their own version of the feast throughout December or on Christmas Eve. Here are just a few spots to check out: Spuntino Wine Bar + Italian Tapas in Clifton (70 Kingsland Road; 973-661-2435), Catherine Lombardi in New Brunswick (3 Livingston Avenue; 732-296-9463) and* Andrea Trattoria Italiana in Cape May (412 Bank Street; 609-884-0366).*
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Move over, latkes; sufganiyot are here to take over this year’s Hanukkah celebrations. Admittedly, that’s an exaggeration—but the fried doughnuts that have long been popular in Israel are increasingly being served during the Jewish Festival of Lights here as well.Liv Breads in Millburn sells thousands of these each holiday season. While they have experimented in the past with different flavors, this year they’re sticking with the most popular fillings: strawberry and Nutella. (I can vouch for how delicious they are after a recent tasting.)Liv also offers a twist on their sufganiyot: They’re baked rather than fried, even though the latter is more traditional for Hanukkah, since the cooking oil represents the oil that was traditionally used to light the menorah.“We’ve always done baked sufganiyot; our customers like that ours aren’t fried because, I think, they taste better and don’t get as greasy,” says Elana Livneh, who has owned the bakery with her husband, Yaniv, and their partners for the past seven years. “A doughnut is meant to be fresh. We’re a bakery, so we take our brioche doughnuts, bake them, fill them, and then dust them with powdered sugar. They’re light and airy, and not as heavy and dense as fried sufganiyot.”While latkes, or potato pancakes, have long been a more traditional way for American Jews to celebrate Hanukkah, over the years sufganiyot have become more popular.Some people just go to Dunkin’ Donuts and buy a jelly doughnut, but it’s not quite the same thing, says Livneh, because sufganiyot are traditionally lighter and airier than a typical dense Dunkin’ treat.Liv Breads offers pre-orders for sufganiyot on its website, as well as online sales and walk-ins. Liv also has an outpost at the Mall at Short Hills.Sufganiyot are available at various other specialty bakeries around the state, including Butterflake Bakery in Teaneck.[RELATED: The Secret Ingredient in My Mom’s Legendary Christmas Apple Pie]
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ClosingsThe Mehtani Restaurant Group is closing its Morristown properties, Mehndi (an Indian restaurant and one of our favorite spots in town), Ming II (a Pan-Asian restaurant) and SM23 (a cocktail bar). The Mehtani family has had a major presence in Morristown since 1994, when matriarch and trailblazing Indian restaurateur Sneh Mehtani opened the original Moghul restaurant.Sneh's son, Shaun Mehtani, now the group's second-generation owner, made the tough decision to close the restaurants, which are located in the Hyatt Regency hotel; the last day will be Saturday, January 4."Our lease is coming to an end, and instead of renewing, it's time for a new concept," Shaun said in a statement. "Everything about dining out has changed post-pandemic. In an era of Grubhub and Uber Eats, restaurants can no longer be situated deep within the walls of a hotel and movie complex. Drivers need easy access and easy getaways."The family’s Edison properties, which include the recently renovated Moghul and Ming, will remain open.With liquor licenses at a premium, Shaun is convinced his next concept will be a BYO restaurant.OpeningsFluffy Fluffy, Jersey City[caption id="attachment_816847" align="alignnone" width="778"] Tiramisu soufflé pancakes. Photo: Courtesy of Fluffy Fluffy[/caption]A dessert cafe renowned for its cloud-like soufflé pancakes will soon celebrate the grand opening of its new location in Jersey City, which will be the cafe's first grab-and-go model. The extensive menu will include katsu sando (a Japanese sandwich) and soft-serve ice cream with pancakes.Café Tati, HobokenA new café from the team behind Hoboken’s Barbès serves French and Mediterranean food.Bobabucks, HobokenThis café and creamery serves treats and delicious drinks, including milkshakes, coffee and teas.Miznon Kosher at Bell Works, HolmdelMiznon Kosher at Bell Works, featuring Michelin-starred head chef Eyal Shani, opens today. Shani is renowned as one of the world’s leading Mediterranean chefs; he oversees more than 40 restaurants globally, including the famed HaSalon in Manhattan. He's also a TV personality, known for starring in Food for Thought and serving as a judge on MasterChef Israel for 11 seasons.Edge Pizza and Pasta, Fort LeeThis new spot serves pizza, appetizers, salads and more. They also serve vegan and create-your-own New York-style pies.
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[caption id="attachment_816744" align="alignnone" width="778"] Illustration: John Kachik[/caption]My mom was famous, at least in our family, for the apple pie she made for Christmas every year. I was nearly as famous for how much I enjoyed eating it!One year, my grandmother, always looking to stir up some fun, asked me during Christmas dinner whose apple pie was better, my mother’s or hers. Standing on a chair at around five years old, fork in hand raised high in the air, I carefully listed all the attributes of each pie that I found so delicious. Then, satisfied I had made my case, I declared with all the authority and diplomacy I could muster that while Grandma’s apple pie was very good, Mom’s was a little better!Twenty-five years later, I fell into a conversation about apple pie with my new boss, Jim. I told him that while every child thinks their mother makes the best apple pie, in my case, it just happened to be true. He was kind and said, “I’m sure your mother’s apple pie is very good, but the best pies my family have ever had are the ones sold at the Union Hill Presbyterian Church Apple Festival every fall.”I tried to hide my delight. I let him go on describing how delicious they were and how they far surpassed any apple pie he’d ever eaten, knowing that, with every superlative he lavished on them, my claim would grow stronger and stronger. Finally, with the trap set, I could contain myself no longer, and in a calm and patient voice reserved for those whose victory is absolutely assured, I explained, “Jim, my family belongs to that church, and it’s my mother who makes those apple pies.”Several years later, on Christmas Eve, my mother, who was then in the last stages of cancer and spending most of her remaining days in bed, suddenly got a burst of energy, and decided to teach me how to make her apple pie so we would always have it at the Christmas table. I even videotaped the procedure with one of those big camcorders that were popular in the ’90s.But it turned out there weren’t any special techniques or ingredients to document. In the end, it was just a very standard apple pie recipe. At that moment, I realized that what made the result so special was simply the joy she put into making them.After we finished the pie on Christmas Day, Mom told us she was tired and went back to bed. Unfortunately, no new bursts of energy were to come, and she passed away in the same bed a week later.Today, the joy of making the Christmas apple pie is all mine. I make it my duty to find the apples—they must be Cortland—and on Christmas Eve, peel and cut them to the correct thickness, add the sugar, cinnamon and nutmeg, and attempt to make the crust. For this part, admittedly, I rely on the steady and able hand of my wife, as I have yet to master it.I always use my mother’s pie pan, cut the same five-star pattern into the top of the crust to allow the steam to release, and use the same roll-and-pinch finger technique to flute the edges that she taught me 25 years ago.At the Christmas dinner table, my family always offer their critiques, but I’m never worried what they’ll say. After all, it’s Mom’s apple pie.[RELATED: Family's Christmas Dining Tradition Forges Bonds Far Beyond the Table]
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OpeningsButterfish, RutherfordThis new sushi restaurant says it flies in the freshest fish daily from Japan and provides a Michelin-quality sushi experience in New Jersey. Led by Michelin-starred chef Jeffry Undiarto, Butterfish offers an omakase-style dining experience. Guests can enjoy meticulously crafted multi-course menus. Reservations are available on Resy.Bao Mama, Cherry HillThis new restaurant specializes in handmade bao (steamed buns with fillings), dumplings, noodle dishes and teas.Santucci’s Pizza, Cherry HillThe Philly-famous pizzeria known for its square pies, made with the sauce above the cheese, has opened in Cherry Hill. It recently launched a location in Brigantine, and is working on expanding to Deptford and Haddonfield. The family-owned restaurant was founded in Philadelphia in 1959.Burger Heights, Hasbrouck HeightsIn addition to burgers, Burger Heights offers Philly cheesesteaks. Everything is made with meat from New Jersey.Just Salad, CliftonThe NYC-based fast-casual chain has opened in Clifton. It’s Passaic County's second location and New Jersey's ninth. The menu offers more than a dozen salads, plus wraps, warm bowls, soups and smoothies. There are seasonal options and "earth-friendly" salads touted as having low-carbon footprints. Guests who purchase a reusable bowl will receive a free topping with each salad order.ClosingsTesoro Macaron CompanyThe bakery's Collingswood location is closing just months after expanding. Its flagship location in Swedesboro will remain open.
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Don't get us wrong—hitting up new, buzzy restaurants and bars is one of our favorite pastimes. But sometimes, it’s the the old-school, dive-y or unassuming spots that we crave more than anything else!Here are some of our favorite homey and historic haunts.Belmont Tavern in BellevilleThis red-wine, red-sauce, red-checkered-tablecloth establishment is hands down one of the best places to eat in our great state. Chicken Savoy—Frankie Valli's favorite!—was invented here in 1967, the same year it opened. Hospitality and nostalgia oozes from the always-packed Belmont, where you always feel like you belond.Rutt’s Hut in CliftonHave you tried the famous deep-fried Ripper hot dog at Rutt’s Hut? Open since 1928, the establishment sits above the intersection of Routes 3 and 21, so if you take your order to go—“traveling,” they call it—you get your hot dog with a side of fumes. Does it get any more Jersey than that?!Ho-Ho-Kus Inn & Tavern in Ho-Ho-KusIt's gone through numerous transformations, but the Ho-Ho-Kus Inn first opened as a tavern in 1890. Visiting is like stepping back in time: Itsfarmhouse was built in 1796, and the walls have a palpable history. It’s a nice place for an elegant night out, and there’s even an elevated kids menu.Vic’s Italian Restaurant in Bradley BeachOpen since 1947, Vic’s is the spot to go down the Shore when you’re craving those old-school, absolutely delicious classics your Nonna used to make. The vibes are immaculate, as first signaled by the exterior's neon signage. Inside, you're greeted with delightful green leather booths. Oh, and the bar pies are top-notch.Krug’s Tavern in NewarkIs it a dive? A burger den? A beer-and-shot joint? Honestly, it’s all three. If you’re feeling sort of mixed up and unsure of things, go to Krug’s, which has been open since 1932. (Get the burger—it's one of the best in the state.) You’ll emerge from the evening with a renewed sense of calm.Conte’s Pizza in PrincetonConte’s, open since 1950, is a constant—and one of NJM's favorite restaurants in Princeton. (It was formerly Witherspoon Bar, which opened in 1936.) The thin-crust pizza with zesty sauce is a must-try when you visit this idyllic, historic college town. The space is anchored by a wrap-around bar with glass bricks in red and green; look closely and you’ll spot the restaurant’s name spelled out.Steve’s Sizzling Steaks in CarlstadtFishing rods and taxidermied animals dot the walls at this family-owned establishment, open since 1936. (The titular Steve was an avid outdoorsman.) Steaks do indeed come sizzling, and accompanied by fries. You may need a bib to protect your clothes from the famous sauce.Lee’s Hawaiian Islander in Lyndhurst[caption id="attachment_577393" align="alignnone" width="778"] Lee’s Hawaiian Islander in Lyndhurst is for sale. Photo: Julia Martin[/caption]Lee's is a haunt of the highest order—from the weekend karaoke to the extremely potent tiki drinks to the indoor waterfall to the fumes from the ethanol gel in the Sterno burner underneath the pu-pu platters. A night at Lee's—which is currently for sale—is one of the top experiences in northern New Jersey.White House Subs in Atlantic CityAtlantic City is best known for its casinos, beaches and first Boardwalk in the country. But for many New Jerseyans, the outstanding White House Subs, open since 1947, doesn't lag far behind in importance! There’s always a line for these absolutely gigantic sandwiches (and very limited indoor booth seating). The Italian and steak options are popular; we also love the peppers-and-eggs sub!White Manna in Hackensack; White Mana Diner in Jersey CityWhich location came first remains up for debate—but the deliciousness of the burgers at both spots does not! The Jersey City location on Tonnelle Avenue was originally built for the 1939 New York World’s Fair.Lucille’s Luncheonette in Ocean CountyOpen since 1975 (and currently on the market), Lucille's is known for its pies as well as its country-style comfort food with Jersey touches, like pork roll and a clam chowder nicknamed after the Pine Barrens.
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OpeningsMillburn Deli, Jersey CityThe popular Millburn Deli is expanding into Hudson County. A new location, the deli's fifth, will open in 2025 in Jersey City's Exchange Place neighborhood. The deli first opened in 1946 and is considered one of the best in the state. The company said a Bridgewater location may be coming soon, too.Gregorys Coffee, Old BridgeThe NYC-based specialty coffee shop is expanding its footprint with an impending opening in Old Bridge. The new location will have a drive-thru window. Conceptualized by New Jersey native Gregory Zamfotis, Gregorys Coffee brews coffee every 30 minutes, bakes fresh pastries in-house daily, and pours custom latte art for customers. As a bonus, the shop doesn’t charge for milk alternatives—meaning guests can enjoy oat-milk lattes or almond-milk matchas at no additional cost.Willow & Whisk, Millburn[caption id="attachment_577255" align="alignnone" width="778"] Photo: Dia Ciccone/Courtesy of Willow & Whisk[/caption]This new breakfast and lunch spot puts a fun spin on breakfast and lunch favorites, such as mini brioche French toast, frittata bites, and mini lemon-ricotta poppers. Their original location remais in Wyckoff.ClosingsLosurdo's Italian Deli & Bread Bakery, a beloved family-owned business in Hoboken since 1975, has announced its closure. “It’s with a heavy heart that we share our family business, Losurdo Brothers...will be closing its doors on Sunday, December 8, 2024," the owners wrote on Instagram. "It has been an incredible 50 years serving the people of Hoboken and beyond.” The Losurdo brothers came to New Jersey from Italy; they operated at the same Hoboken location since their founding.[RELATED: Hungry? Fuhgeddaboudit! These Are Hoboken’s Best Italian Bakeries, Delis and Restaurants]
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OpeningsRoy Rogers, Cherry HillThe iconic Roy Rogers restaurant, beloved for its Western-themed quick-service dining experience, is making a return to the southern New Jersey region for the first time since the 1980s. The new location is expected to open in spring 2025. Longtime Roy’s fans can expect the signature roast beef, fried chicken, and burgers, along with the famous Fixin’s Bar.Bucky’s Pizza, ChathamPreviously a popular mobile food truck, Bucky's now has a brick-and-mortar location. Founder Dom Calise spent a year perfecting his naturally leavened dough, which forms the base for Detroit-style pizza and round sourdough pies. Try the hot honey pepperoni pizza!Blue Ridge Cafe, RidgewoodThis family-owned coffee shop serves boutique roasted coffee from Brooklyn and freshly made desserts inspired by family recipes. The menu also includes salads, sandwiches and juices. Brunch is coming, too.Black Cuppy Cafe, Fort LeeLocated in downtown Fort Lee, this cafe features coffee, tea, smoothies and various food selections.ClosingsTGI Friday’s recently closed four New Jersey restaurants, in Bridgewater, North Brunswick, Piscataway and Watchung. Published reports say the company is preparing for a bankruptcy filing, according to Bloomberg.
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OpeningsDrift Restaurant & Bar, WeehawkenDrift Restaurant & Bar is the newest addition to Weehawken’s culinary scene at Lincoln Harbor. Inspired by the Hudson River’s waters and the vibrancy of the Gold Coast, the design evokes a sense of “astronaut meets underwater.” The 17,000-square-foot space blends futuristic elements with natural materials.
Mabel, HomdelMabel, a coastal European restaurant and bar, is opening at Bell Works this week. It's the first full-service restaurant for the 2 million-square-foot mixed-use hub.
Pru Thai, LambertvillePru Thai, the neighborhood gem that delights Clinton and Pennington diners with authentic Thai cuisine, celebrates its 20th anniversary with the launch of a new location in Lambertville. It features an intimate 30-seat dining room with a modern, sophisticated atmosphere. The carefully crafted menu includes items such as the Crying Tiger (grilled beef tenderloin with roasted chili sauce) and Pla Rad Pik (fried whole fish topped with sweet chili garlic sauce).
Isola Bella, East RutherfordThis new restaurant at American Dream Mall is described as combining the elegance of Italy with the vibrant energy of a modern cocktail bar.
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If you love the fun Italian marketplace Eataly but don’t want to schlepp into New York City for the culinary experience, there’s good news. Eataly has opened its first location in New Jersey.Eataly Short Hills, a 17,000-square-foot space at the Short Hills Mall, provides a taste of the Italian lifestyle with several quick-serve counters offering items like pizza, pasta, gelato, pastries, coffee and more.[caption id="attachment_348416" align="alignnone" width="778"] Eataly Ristorante Photo: Courtesy of Eataly[/caption]The space also contains a 230-seat restaurant and bar, Eataly Ristorante, which pays homage to the icons of Italian gastronomy. Enjoy traditional antipasti, delicious salads and side dishes, pasta, pizza, main courses, traditional Italian desserts and wine.A curated retail section offers imported Italian delicacies for purchase, from cheeses and meats to homemade pastas and freshly baked breads. Also available are grocery items—fruits, vegetables and fresh flowers—as well as prepared foods.[caption id="attachment_348417" align="alignnone" width="778"] Photo: Courtesy of Eataly[/caption]To celebrate its opening, Eataly Short Hills is hosting a 10-day schedule of special events, including educational workshops, producer tastings, DJ nights with specialty cocktails and chef-led dinners.Eataly Short Hills is the brand’s 13th North American location, joining more than 50 stores worldwide.
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Rick Rodgers didn’t set out to be the coauthor/ghostwriter/recipe tester/editor or consultant for 60-plus cookbooks. He wanted to be an actor.Waiting tables on Manhattan's Upper West Side was a side hustle where he happened to meet a lot of celebrities. When his love for food led him into catering, the famous patrons became his clients. From there, like any good cook, Rodgers, a West Orange resident, followed his instincts and let his food-based career—which has had many iterations—unfold.Thanksgiving 101, first published in 1998, is one of 40 books Rodgers has penned, and it remains a classic. It offers foolproof recipes and tips for the novice and the seasoned cook.His number one piece of advice when you are preparing the menu for your Thanksgiving feast? “Serve nostalgia,” Rodgers says. “Change or modify traditions one dish at a time.”[RELATED: Stylish Kitchen Staples for Holiday Cooking]
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[caption id="attachment_348234" align="aligncenter" width="778"] All photos courtesy of the manufacturers[/caption]This curved cutting board made of acacia wood is both handsome and handy; $49.95 at coleandmasonusa.com.There are never too many soft, absorbent terry towels in the kitchen; $12.99 at hm.com.Pop the fancifully carved Lotus breadwarmer’s terracotta disc in the oven, then place it in its wicker home, and your bread will stay warm and table ready; $36 at serrv.org.The hardy cook will appreciate this heavy cotton-twill apron; $50 at containerstore.com.Time to replace your cookware? Consider this 7-ply titanium, 10-piece suite of pots and pans from Viking; $1,499.99 at nordstrom.com.
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OpeningsEataly, Short HillsGlobal Italian marketplace and retail concept Eataly will open its first New Jersey location at the Short Hills Mall on Wednesday, November 13. Spanning just over 17,000 square feet, Eataly Short Hills will feature one restaurant, several quick-service counters, and a retail section with imported Italian and regional delicacies. “As Eataly continues on an expansion plan to new markets across North America, we are thrilled to make our debut in New Jersey,” said Tommaso Brusò, CEO of Eataly North America, in a press release. Eataly currently has 12 other North American locations, and more than 50 worldwide.1200 Morris TurnpikeLit Café, MontclairThis new coffee shop and candle studio blends high-end retail items, curated around conscious living, with exceptional coffee.25 Church StreetPerla Oyster Bar, MaplewoodThis is New Jersey's only mobile oyster bar, combining the best elements of the classic dockside oyster house with a funky wine and cocktail bar. Perla also offers cocktail parties—the truck will come to you!—and classes.415 Boyden AvenueLori’s Mixing Bowl, Harrington ParkThis specialty cake shop sells custom cakes and other baked goods.8 La Roche AvenueClosingsGrande Buddha Izakaya, North CaldwellThis sushi restaurant recently closed. A portion of the message posted to its website reads, “It is with great remorse that we announce the closure of Grande Buddha Izakaya. Following Chef Allen’s recent heart attack, we’ve made the decision to prioritize his and his family’s health and well-being."
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Most days after school lets out, you’ll likely find Verona middle schoolers walking to the nearby Walgreens to stock up on candy. However, since early September, there’s a candy shop in town that may become the new spot for those kids.TweedleTee’s Candies & Curiosities is a passion project from Tanya Tauthong-Kass, a longtime fashion stylist and mother of two middle school-aged (and candy-obsessed) daughters. After noticing the Walgreens candy craze firsthand on two different occasions and having some time out of work because of two injuries, she decided to put her energy into opening a candy store.The Alice in Wonderland-themed store, which Tauthong-Kass designed and her brother, a local contractor, built, offers a variety of candies from different distributors, including Royal Wholesale in Mount Laurel. “I just wanted to be a place where everyone can come and know they’re going to find something, whether it’s nostalgic candy or it’s the most sour candy one can find on the market,” she says.[caption id="attachment_347927" align="alignnone" width="778"] Photo: Courtesy of TweedleTee’s Candies & Curiosities[/caption]To gauge what candy the people in town most enjoy, Tauthong-Kass and her daughters interviewed friends and shared candy samples, taking everyone’s thoughts into consideration.Trendy freeze-dried candies, super-sour bites, classics like Jolly Ranchers and Nerds Ropes, and even a selection of dye-free, healthier candies are just some of the sweets you’ll find here. Also expect some gift items like greeting cards, candles and stationery from women-owned businesses.[RELATED: Iconic Candy Brands Born, Bred and Made in New Jersey]
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[caption id="attachment_347929" align="alignnone" width="778"] April Harris, an original member of the pop and R&B girl group Seduction, now runs Keeping You Sweet, which sells vegan, gluten-free and naturally sweetened desserts. Photo: Courtesy of Keeping You Sweet[/caption]Paterson native April Harris never expected to have a food business. She watched her mother run a food and catering company, and she “saw how hard it is to maintain it, how labor intensive it is, and how easy [and hard] it can be to make money,” she says.Harris is a former pop star; the summer after graduating from Howard University, she joined the pop and R&B girl group Seduction. The original members—Harris, Michelle Visage and Idalis DeLeón—put out their only album, Nothing Matters Without Love, featuring the hit song “Two to Make It Right,” in 1989. She still performs today, years after the band split in 1993.After her mother’s death in 2011, the only thing that gave her peace and comfort was seeing her mother’s handwriting in her recipe books. So Harris spent her time baking, often donating her goods to fundraisers, and, eventually, selling them at farmers markets. She soon started a business, naming it Keeping You Sweet.“I’m vegan, I believe in clean ingredients, and I’m also gluten free, but my mom was not,” Harris says. She “remixed the ingredients” to be inclusive of dietary restrictions. Her clean treats were in such high demand that, by 2017, she had partnered with Whole Foods and was selling her baked goods in about 30 stores.In November 2022, Keeping You Sweet opened a kiosk inside the Willowbrook Mall in Wayne, selling her 100 percent vegan, gluten-free and naturally sweetened desserts.It’s been popular, says Harris, with its bestsellers her full- and mini-sized sweet potato, piña colada, and chocolate brownie cheesecakes, as well as her custom cakes.[RELATED: Your Guide to the Garden State’s Best Bakeries]
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OpeningsBooyah!, MahwahBooyah! Restaurant & Bar, now open seven days a week in Mahwah, has an 80s/90s theme and features Italian-American food and classic music. The menu includes penne a la vodka and shrimp scampi.180 NJ-17Onga, Fort LeeServing authentic Korean food centered around beef dishes, Onga—which means warm house in Korean—features traditional Korean soups, beef and specialty dishes. The restaurant aims to provide comforting, everyday soul food to its customers. It's open seven days a week for breakfast, lunch and dinner.1475 Bergen BoulevardAP Rooftop, Asbury ParkLocated on the boardwalk, AP Rooftop has great views, specialty drinks and coastal Mediterranean food, from salads to seafood. The restaurant is part of McLoone's restaurant premier club.[RELATED: The Best Restaurants in Asbury Park]
El Rey Latin Food, PatersonEl Rey celebrates the culinary traditions of Latin America, serving up arepas, empanadas, stews, seafood dishes and more.Fish House, Cape MayLocated at Cape May’s beautiful Sunset Beach, Fish House serves breakfast, lunch and dinner, with dishes such as mixed berry French toast, crab cakes and sandwiches. The restaurant opens to the beach during nice weather.ClosingsMadeleine’s Petit Paris, NorthvaleMadeleine’s, formerly Chez Madeleine in Bergenfield, announced it was closing its doors on October 27 after 36 years in North Jersey. Management wrote on Facebook that they were “blessed to have such wonderful patrons that supported us all these years.”
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[caption id="attachment_347661" align="alignnone" width="778"] Illustration: Daniel Zalkus[/caption]Shortly after chef Robbie Felice opened his Japanese-Italian juggernaut pastaRAMEN in Montclair last year, he started getting some weird feedback.“People were emailing to tell me that tables were being sold online. Some guests would actually say, ‘I had to buy a reservation to eat here!’ I was flattered, but baffled,” says Felice.Felice—whose pastaRAMEN and Osteria Crescendo in Westwood made New Jersey Monthly's list of top restaurants this year—was well aware that reservations at PastaRAMEN were flying off Resy mere seconds after they were posted. What he didn’t realize was that many reservations that appeared to be booked by legit diners were being snapped up and sold for a profit on a restaurant-reservations scalping site called Appointment Trader.“New York is probably where this [phenomenon] began. But we’re hearing concerns from around the country,” says Mike Whatley, vice president of state affairs and grassroots advocacy for the National Restaurant Association.Some who sell on Appointment Trader and platforms like it are would-be diners who opt to cash in on desirable tables they can’t use. But the lion’s share are in this game for the money.A Brown University student interviewed by the New Yorker magazine, for instance, boasted that he earned $70,000 in 2023 scalping tables at the nation’s hottest restaurants when he wasn’t studying.Using phony email addresses, fake names and, often, bogus or stolen credit card numbers when deposits are required, reservation scalpers like him log onto platforms like Resy, OpenTable and Yelp, call restaurants directly, and, increasingly, depend on sophisticated web-crawling bots to nab in-demand tables as soon as they become available. They then post them on scalping platforms, which take a percentage of their earnings.“Some top-echelon restaurants have seen no-show rates spike from 10-15 percent to as much as 45 percent because many reservations obtained by scalpers don’t end up selling,” says Kevin Dugan, government affairs director for the New York State Restaurant Association.The problem is serious enough that New York Governor Kathy Hochul is expected by year’s end to sign Restaurant Reservations Anti-Piracy Act, which will crack down on black-market sellers. New Jersey and other states may well follow suit. It’s not clear yet how widespread it is in the Garden State.How, you might wonder, did we land here? “It’s a pandemic thing,” says Joe Guszkowski, senior editor at the trade publication Restaurant Business.“Mostly in big cities, you have pent-up demand from all that time people weren’t going out. But you have less supply, since many restaurants closed during Covid, and a number of those that survived have cut back on hours. Then you have social-media influencers telling everyone what’s cool and where they need to eat. It’s created a perfect opportunity to sell reservations,” Guszkowski says.Jonas Frey, the Miami-based entrepreneur behind Appointment Trader, insists his platform solves the scarcity problem for people willing to pay and widens access for mere mortals without inside connections.His platform has delivered as promised for East Orange firefighter Phillip Reed, who tried for a year to score reservations at Kwame Onwuachi’s Caribbean-influenced restaurant Tatiana at Lincoln Center in Manhattan.“My girlfriend is really big on fine dining. I knew she wanted to go and didn’t want to disappoint her,” says Reed. “On Appointment Trader, I instantly got a table for $150, which was worth it for the goat patties alone. I just paid $135 for another table at Tatiana, and we’re going back tonight.”Restaurateurs and industry leaders hold nothing against people like Reed.“I’m honored people are willing to pay that money just to eat in my restaurant. It’s the platform I detest,” says restaurateur Ryan DePersio, whose Eatontown spot Ember & Eagle recently had a four-top posted on Appointment Trader for $148. (A reservation for four was available on Resy for the same time slot.)None of this is to say that restaurants are against the concept of charging for a reservation. Coordinating with concierge services may, in fact, be the direction some will be going. But not having dining establishments in on the equation is bad for everyone but the scalpers, Dugan says.Not only are black-market sellers making an already brutal fight for popular reservations worse, they break the link between diner and host.“The hospitality business is about building relationships,” says Whatley, of the National Restaurant Association. When people come for a meal under false names, there’s no way for restaurants to keep track of who might be a regular, to note someone’s food allergies or how they like their coffee.“Diners who pay hundreds of dollars for a third-party reservation also come in expecting more, even though the restaurant has nothing to do with their added expense,” Whatley says.Reed, the firefighter, is all for building a rapport with restaurants. But, he says, the sacrifice is worth it for a chance to experience a meal—or two—at Tatiana.That said, Reed hasn’t yet used a scalper on this side of the Hudson. “I would do it if my girlfriend, Samantha, expressed an interest. But for me? My favorite New Jersey restaurant is Del Porto in Elizabeth. You don’t need a reservation, their service is wonderful, and the Italian food is as good as Carbone’s. Give it a shot. Me and Samantha will meet you there.”How to Get a Table, Scalp FreeThere are plenty of great tables available every night in New Jersey. But if you’re angling for a harder-to-get reservation, try these strategies:
■ Join a wait list. Chef Robbie Felice says that his hotspot pastaRAMEN “books up quickly, but people cancel all the time. Getting off the wait list is pretty common.”
■ Pick up the phone. True, you’ll often get voicemail. But sometimes, you’ll be offered a table that isn’t listed on the reservations platforms.
■ Wait. “If I want to go to a popular spot on a Friday, I’ll check in on Thursday, since a lot of people hold onto a table until the last minute they can cancel without paying a cancellation fee. That’s usually 24 hours before,” says attorney Samantha Bollers, who loves fine dining.
■ Don’t underestimate the power of personal engagement. Introduce yourself to the chef. Talk to the manager and ask for their card. If you loved the meal, try making another reservation before you leave.
■ Become a regular. Almost all restaurants hold back some tables for walk-ins and for VIPs who message or make a call. If a restaurant sees you’re a loyal guest, you may get one of those tables or get bumped up on the wait list.
■ Consider getting a concierge credit card. Since American Express now owns Resy, its premium cards offer preferred access to certain restaurant reservations.
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OpeningsLulu’s TruckThe owners of Montclair’s Gioia Mia—a favorite restaurant of NJM readers—have teamed up with their cooks to launch a vibrant food truck serving authentic Mexican street fare. “We wanted to give our longtime cooks—who have been in this country for 20-plus years, cooking primarily Italian food—the chance to get creative and share their amazing down-home Pueblan cooking with the community,” says owner Mary Cumella. The truck, which travels around the state to breweries, pop-ups and competitions, was just awarded first place for best vegetarian taco at the ninth annual NJ Taco Festival. To find out where the truck will be next, follow @LulustruckNJ on Instagram.Bleu Coffee, MontclairThis coffee shop has opened its third Jersey location. A single-origin coffee shop, it's dedicated to sourcing the finest coffee from small farms and cooperatives in some of the most remote regions of the world. The coffee is roasted locally daily to ensure that every cup is as fresh and flavorful as possible.8 Erie StreetP.J. Whelihan’s, DeptfordP.J. Whelihan's just opened a new NJ location—its 25th—for the first time in almost 20 years, bringing its diverse menu—including the iconic jumbo wings—and extensive drink lineup to Deptford.2000 Clements Bridge RoadPhuhroo, Fair LawnPhuhroo, an Asian fusion restaurant, has opened in Fair Lawn. The owner, who spent time working at a Vietnamese restaurant and learning how to make pho, opened his first location in Hackensack three years ago.30-08 BroadwayClosingsAngie’s Luncheonette, BordentownThis popular Mexican-American restaurant closed this week after suffering heavy damage from an overnight fire that gutted the building and roof. No one was injured in the building. “Thank you all for your thoughts and prayers as we sort through this difficult time,” the owners posted on Facebook.
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What could be better than dinner at New Jersey’s best restaurants? We’ll tell you: a multi-course, up-close-and-personal meal at their exclusive, insider-y tasting dinners.Read on for details on the Garden State’s most fabulous chef-finessed feasts.Reservations—and an appetite—are essential.[RELATED: The 40 Best Restaurants in New Jersey]
Fiorentini, Rutherford“I cook with the world’s best ingredients,” chef Antonio De Ieso declares. “They’re from Italy and New Jersey.” The Florentine native is now the kitchen magician at Fiorentini, one of NJM’s rare three-and-a-half-star restaurants. If you’ve ever wanted ringside seats at a brilliant Italian chef’s kitchen to learn the secrets of intense flavors and luscious textures, Fiorentini’s chef’s table is the ticket. De Ieso doesn’t stray from his perch opposite two to four lucky diners at a black Carrara marble counter that straddles dining room and kitchen, where he puts the finishing touches on table-bound plates, including every one of the chef’s-table courses.Yet this laser-focused chef keeps his cool and his charm, chatting with chef's-table diners about the legacy of each dish—from tortellini with 24-year-aged balsamic to NJ farm-raised venison with chanterelles and chestnuts—and its place “here in the global dining festival that is New Jersey,” he says. This intensely personal dinner engages every one of your senses, as well as your mind. Seven courses, $195; BYO.98 Park Avenue; 973-721-3404Heirloom Kitchen, Old Bridge[caption id="attachment_346162" align="alignnone" width="1024"] The chef's counter at Heirloom Kitchen. Photo: Courtesy of Heirloom Kitchen[/caption]Locally beloved and nationally hailed, Top Chef icon David Viana is synonymous with New Jersey dining. His flagship, Heirloom Kitchen, is much more than a restaurant. It’s a monument to the power of food: making it, teaching it, relishing it, forming communities around it. For half the week, Heirloom Kitchen gives classes to ambitious home cooks. On weekends, the sunny, restful space is overtaken by in-the-know restaurant-goers. The four-course prix-fixe is the sole menu option. It’s exotically multicultural and exquisitely micro-seasonal, flaunting Viana’s mastery of flavors and his confident balance of harmony and surprise. Vegetarians and vegans are welcome.A seven-course tasting dinner is served on Sundays only at the bi-level chef’s counter, offering 16 seats at either the chef island or the chef’s pass, the food’s final stop. Reservations are taken up to two months in advance for two to eight seats. (Repeat diners often request pass seats 7 and 8.) Four courses, $96; seven-course Sunday chef’s tasting, $128; BYO or purchase Alba Vineyard’s Jersey wines by the bottle.3853 Route 516; 732-727-9444Viaggio, Wayne[caption id="attachment_346163" align="alignnone" width="796"] The chef's bar at Viaggio. Photo: Courtesy of Viaggio[/caption]It’s not easy to keep up with rockstar chef Robbie Felice, the restless innovator behind, most recently, pastaRAMEN, Montclair’s Italian-Japanese sensation. His home base and first restaurant, Viaggio, serves contemporary Italian dishes that he says are the essence of uncluttered “intentional cooking, in which every ingredient has something to say.”“We call our chef’s table here the chef’s bar for its hip, social, insider-y vibe,” Felice says. It’s daring, too, often doubling as a lab for new concepts and dishes from Felice and his culinary director, Zach Parrinello. “The chef’s bar is where pastaRAMEN premiered,” explains Felice. “Diners got a sneak preview of a menu that people talk about now.”Through this fall, he says, Viaggio’s chef’s bar is "a test kitchen" for Bar Mutz, Felice’s new trattoria and “mozzarella extravaganza” slated to open in Westwood (where he also owns Osteria Crescendo). What you’ll encounter at Viaggio’s five-seat chef’s bar is an eating adventure that “spotlights mutz’s many personalities,” he says, “taking you from amuse-bouche to dessert.” Nine courses, $110; BYO.1055 Hamburg Turnpike; 973-706-7277Red Horse by David Burke at Bernards Inn, Bernardsville [caption id="attachment_346164" align="alignnone" width="1024"] The chef’s table at Red Horse by David Burke at Bernards Inn. Photo: Courtesy of David Burke Hospitality Management[/caption]The newest of ubiquitous chef David Burke’s nine Jersey eateries, this restaurant is set in an inviting and elegant 125-year-old hotel that has been reinvigorated as a Bernardsville hub.The most intense gastronomic immersion available is its chef’s-table dinner, served in a semi-private corner of the elegant lobby. The table itself is remarkable: the biggest disk of tempered glass in the entire state, set on the sculptural root of a gnarled rosewood. Up to 12 revelers can customize a mix-and-match menu—say, an assortment of sushi with executive chef Daryle Dingcong’s beautifully presented dishes, alongside Burke classics like lobster dumplings, clothesline bacon, bison short ribs and “tin can” cake. “Just call and ask,” Burke says. “If I’m there, talk to me.” Six courses for $100, with an optional $40 wine pairing; ten courses for $120, with an optional $70 wine pairing.27 Minebrook Road; 908-766-0002Nunzio by Chef Michael DeLone, Collingswood[caption id="attachment_346174" align="alignnone" width="1024"] The chef's table at Nunzio by Chef Michael DeLone. Photo: Courtesy of Nunzio by Chef Michael DeLone[/caption]Nunzio showcases chef Michael DeLone’s refined Italian home cooking; it’s what you’d eat if home was a Tuscan villa and dinner a nightly ritual, fervently cooked and passionately savored.Nunzio’s chef’s-table meal adds a layer of celebratory joy. The intrigue begins early, with a dash through the lively kitchen to a corner table, bookable for six to 12 gourmets. “This is a very exclusive experience in Nunzio’s heart of hearts, where diners engage with our team and with me,” DeLone says. “Chef’s-table meals often mark a special occasion—but the menu is an occasion of its own.”Seasonal recipes flaunt special ingredients, such as black and white truffles shaved onto creamy gnocchi, or house-made pasta lavished with wild-boar ragu. “Our BYO status makes the chef’s table all the more festive,” says DeLone. “We’ll even create a menu in advance to pair with special wine you’re bringing.” Seven courses, $100; BYO.706 Haddon Avenue; 856-858-9840Stone House, Warren[caption id="attachment_346177" align="alignnone" width="1024"] The chef’s room at Stone House. Photo: Courtesy of Landmark Hospitality[/caption]Renowned Jersey chef David Drake is clearly at home in the Frank Lloyd Wright-style Stone House, where he infuses a farm-fresh American bistro menu with his suave, globally influenced flavors and textures. Pork belly goes Pacific Rim with kimchi and a soy-ponzu glaze. Italian crostini accompanies a French cassoulet appetizer. Agnolotti are sublimely brightened by Adriatic lemon ricotta.Stone House’s “chef’s room” looks into the kitchen through a picture window, “so you’re in your private space but feel a part of the cooking crew,” notes Drake, who likes to “pop in and out of the chef’s room through the meal.” Its ever-evolving menu is as playful as the dining room’s, but heightened with deluxe trappings. Tournedos Rossini—“a vintage haute-cuisine French dish that’s always in style with me,” Drake says—invokes house-baked brioche, Prime filet mignon tenderized in a dry-aging locker, and an ample topping of foie gras. The fisherman’s stew is like bouillabaisse, "but with lobster and our garden’s vegetables and herbs,” Drake says. “Our kitchen loves cooking chef’s-room meals. For them and for the diners, the mood is peak experience.” Five courses for $92, with a $35 optional wine pairing.50 Stirling Road; 908-754-1222
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[caption id="attachment_345802" align="alignnone" width="778"] Artazu Bakery Cafe in Montclair offers a selection of pastries, desserts, cakes and empanadas. Photo: Jacqueline Mroz[/caption]OpeningArtazu Bakery Cafe, MontclairThe newest spot by the owners of the popular Argentine/Uruguayan cafe Rombiolo in Bloomfield, this bakery/café is right near the Watchung train station—perfect for commuters. Enjoy their pastries with dulce de leche, desserts, cakes and empanadas.6 Depot SquareUgly Dumpling, Morris PlainsThe chain inspired by the flavors of Shanghai street food is opening a new spot at Briarcliff Commons in Morris Plains. It serves soup dumplings as well as wontons, noodles and more. There are also locations in Edison and Holmdel.Olive Tree, CresskillThis new spot offers Mediterranean cuisine, including salads, calamari, hummus, kebabs and kofte. Online ordering is available.ClosingPerkins, Forked River The restaurant reportedly shut down on October 2. There was no reason posted as to why it closed.Mister C’s Beach Bistro, AllenhurstThis popular beachfront restaurant is shuttering. Its last day will be Sunday, October 20. The owners said they always planned to close the spot when the building's lease came to an end.
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[caption id="attachment_328360" align="alignnone" width="778"] Fat Choy in Englewood has reopened. Photo: Courtesy of Fat Choy/Eddie Larios[/caption]OpeningFat Choy, EnglewoodAfter taking time off to regroup, the beloved, formerly vegan noodle spot has reopened. Rated a top restaurant in American in 2023 by the New York Times, the eatery renovated and changed its menu, adding build-your-own bowls with chicken, shrimp and beef, signature bowls and soups.52 East Palisades AvenueDomoto, ClosterDomoto is a new concept from Domo Hospitality, which operates restaurants in Jersey City and New York City. It offers “casual Japanese comfort food," including sushi, katsu and house-made noodles.570 Piermont RoadFranklin Social and the Junto Attic Bar, Jersey CityFranklin Social and the Junto Attic Bar, which temporarily closed due to fire damage earlier this year, are set to reopen this month in Jersey City. Franklin Social, inspired by Benjamin Franklin, is a modern American Tavern offering a unique dining and bar experience. Above Franklin Social is the Junto Attic Bar, a hidden cocktail lounge modeled after Franklin’s original social club, providing a cozy and intimate atmosphere for expertly crafted cocktails.292 Barrow StreetMaize Cocina & Cocktails, WestfieldMaize Cocina & Cocktails is set to open its doors at the historic Westfield train station on October 15. Offering a unique Mexican fusion experience, the new restaurant will combine the rich traditions of Mexican cuisine with innovative global influences.301 North Avenue WestToastique, RidgewoodToastique, the vibrant gourmet-toast and juice café conceptualized in Washington, D.C., has announced its latest opening in Ridgewood, coming in late fall. Located within Garber Square on the west side of Ridgewood's historic district, Toastique will offer gourmet toast creations, smoothie bowls, cold-pressed juices, espresso, coffee and grab-and-go options.2-4 Garber SquareClosingMr. G's diner, PatersonAfter new owners reopened Paterson's historic Mr. G's diner this summer, a legal battle ensued over its iconic name, forcing it to close. A local favorite, the diner had been open for nearly a century.
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As a longtime restaurant chef and now a cooking teacher at Absegami High School in Galloway, Christina Martin is adept in all kinds of cuisines. She’s a vegan, and every member in her family of four has their own dietary preferences. Somehow, she manages to keep them all happy.NJM: Let’s talk about how you manage to cook for your own family.Chef Christina Martin: I respect all modes of diet as long as it’s good for you and not harmful to the planet. I grew up eating meat and gradually went vegetarian—and then when I became a mom, vegan. My kids grew up eating and liking healthy, fresh, mostly plant-based food. But now that they’re older, they make their own eating decisions. Which means that I have to cook for a family of four ranging from vegan to meat-eater.How do you do this?I generally cook a vegan dish, whether vegetable-based or with rice or grains. Then I’ll put add-ins on the table, such as cheese or egg for the vegetarian and tofu or meaty mushrooms for the vegan. Often, I make a dish with customized ingredients in one serving dish, like a sheet tray of nachos with meat nachos on one side and vegan on the other. Everyone’s happy.What about guests?Same M.O. But it’s my experience that vegan dishes can be so good that people who don’t know they’re eating vegan often love the dish. When I tell them it’s vegan, they’re surprised, because a lot of people expect plant-based foods to be bland. Not at all! I did a pizza day at my district’s middle school and the kids gravitated to the vegan pies. I’m also a specialist in vegan desserts—no dairy—and they’re fantastic.As a vegan chef, you must have some serious cooking tricks to enhance flavor.I’m laser-focused on teasing maximum flavor out of natural ingredients. Fresh herbs are magic and give the plate life. When growing season is over, carefully dried herbs suffice for the rest of the year. Some of my favorite seasonings are fresh basil, cilantro, rosemary, oregano, parsley and chives, all from my home garden. A little brightness, like from fresh citrus, helps a dish pop, too.Do you advocate for growing your own seasonings?And vegetables, too! As a vegan, a chef and a cooking teacher, I stress the importance of an herb garden. Herb gardens are easy and a joy. If you can’t plant outdoors, you can set up a so-called container garden indoors, with pots of herbs in front of a window. I avoid anything pre-made or packaged. The only powders I’ll use are garlic and onion to supplement fresh onion and garlic in my vegan butter, which is made from plant and nut oils.Did you always want to be a professional cook?Not really. But I’ve always liked food. I’m Italian on both sides, and food was a big deal in my family. Every holiday and family celebration was really about what we’d eat. I was raised in Washington Township in Gloucester County and spent my summers with my Granny Frances in South Philly, right near the Italian Market. I loved going there with her every day and helping choose beautiful vegetables and other super-fresh food.When did you start cooking on your own?At Washington Township High School, I took four years of food classes. They were very hands-on, and I loved creating things to eat. I even won a cooking contest sponsored by Jersey Fresh.And your cooking career kicked off?No, I took a detour. I also liked working with numbers and got an accounting degree from Rowan. I did that for six years. Then I became a full-time mom to my daughter and son. I changed my family’s diet to improve our health and outlook; both my parents had developed heart disease, and I couldn’t take [the same] chance. I became semi-vegetarian and a locavore, with zero processed food. Later, I went vegan.Did you go to culinary school?Yes, I went part-time when my kids started school, and in 2013 got my associate’s degree in culinary arts from Atlantic Cape Community College’s excellent program. I took a year off to become a line cook and then pastry chef at Vedge, a renowned vegan restaurant in Philly. During that time I also taught community [adult] ed classes in plant-based cooking.What changed when you got your degree?I taught other cooks vegetarian cuisine at a culinary school in Philly and managed the service at their on-site restaurant. I also cooked for restaurateur Stephen Starr’s dinner events. I loved the teaching but not the commute across the river; I live in Brigantine. I got hired by Camden County Technical High School in Sicklerville, and now teach full-time at Absegami High School in Galloway.What do you love about this job?Everything. I was able to build the class kitchen and our kitchen garden. I teach the students the basics of cooking: nutrition, flavors, cooking techniques and more. This week I taught knife skills and how to chop, slice and so on. I teach numerous styles of cooking. I’m not a zealot about vegan [eating], but my students like the idea....They’re really into farm-to-table and are incredibly proud of New Jersey’s agricultural prominence. The kids are great, and so is my teaching schedule. I get out when my own children do, so after 3 pm I can switch to being a soccer mom. And have time to write stories for Shore Local about farmers markets and vegan/gluten-free places. I also get to enjoy family summers at my parents’ house in Ocean City. Somehow the Shore makes back-to-school season even more exciting.
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George Georgiades, 58, and his wife, Anoush, own a series of fast-casual restaurants in North Jersey, including two SQ Pizza places, serving trendy Roman pizza, and three EONS: Greek Food for Life. Georgiades, a Mahwah resident, previously cooked at La Cote Basque and Hotel Pierre in NYC, as well as in Switzerland and France. He also co-owned Varka in Ramsey.You previously worked in high-end restaurants in Manhattan?George Georgiades: Yes, I was always in high-end dining from the beginning. Since I’m of Greek descent, it was expected that I would go into the diner business. I had a friend who owned a place, and he asked me to work for him, and I turned it down because I thought I was too above that kind of food. Ha!After you moved to New Jersey, you opened a restaurant here, too?I helped open Varka, an upscale Greek seafood restaurant in Ramsey, and became executive chef and partner. At first, I didn’t want to take the job, but it was the food that I enjoyed eating the most. I love the simplicity of Greek food and using really good, pristine ingredients. I never looked back from there. I always stayed with that style of food.Then you and your wife came up with the concept for EONS: Greek Food for Life, which is fast-casual Greek cooking?Yes, we wanted to cook sustainable, antibiotic-free, quality food and bring it to the masses. But we also wanted to make it affordable. We can charge less because we don’t have to pay for all the staffing and the tableware. People order at the counter—but we never sacrifice quality for fast service.You had a life change that made you want to eat and serve healthier food?In my forties, I had gained a lot of weight and had a heart attack. Even though we were chefs, we didn’t eat good food after working at these fine-dining places. We’d go to McDonald’s and eat French fries and tacos and processed food. That’s what led me to SQ Pizza. I didn’t realize that flour could have all these chemicals in it, like bromates. When my wife and I were in Rome, we were inspired by a pizzeria there named Bonci Pizzarium. That pizza was the best thing I’d eaten in 20 years. And so one thing led to another, and we decided to open SQ Pizza, serving Roman-style pizza.Tell me about the pizza, which is served square or rectangular, but isn’t like Sicilian pizza.Roman pan pizza is definitely becoming a trend. It hits that sweet spot between quality and convenience. People love the light, crispy crust and creative toppings. The dough has a longer fermentation period, at least 72 hours, which results in its unique taste. I make sure that the flour is clean and pure. You read the label and all it says is flour. We import it from Italy, and it has very little gluten in it.[RELATED: Your Guide to the Best Pizza in New Jersey]
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ClosingBurrini’s Olde World Market, RandolphAfter more than 60 years, this popular deli and market is closing. The family posted on its Facebook page: “It is with a heavy heart that we announce the closure of Burrini’s. After seven decades of cherished memories and and meaningful connections with families across generations, this decision was not made lightly….Unfortunately, due to ongoing economic challenges...we can no longer continue operations.”Jiang Nan, MontclairJiang Nan, a Michelin-recommended restaurant in Queens that opened a location in downtown Montclair in 2023, has reportedly closed. A new location recently opened in Fort Lee, replacing Factory Ale House on Schlosser Street.OpeningCaviar By DNHG, EdgewaterThis new brunch and dinner restaurant is being touted as an “Oyster & Caviar Bar.” Many of the dishes are served with caviar, which is also served on its own.Paris Baguette, MorristownThis French-inspired bakery café with South Korean roots opened its first U.S. café in 2005. It serves expertly crafted baked and brewed goods. The new Morristown location is owned by area residents Susan and Fahad Kananeh. Deeply rooted in the community, the family actively supports local schools and organizations, and even coaches a local soccer team. Beyond serving delicious pastries and other café items, they’re dedicated to creating 25 new jobs, many of which will go to single mothers and individuals supporting their families abroad.Tacoria, EdgewaterTacoria, the “Mexican street kitchen” chain, has opened a new location in Edgewater. Their food is made fresh daily and features tacos, nachos, burritos, salads, quesadillas and more.The owners also have locations in Hoboken, New Brunswick, Morristown, Montclair, Paramus, Piscataway, Princeton and Jersey City.Evolution Restaurant and Bar, Woodland ParkEvolution Restaurant and Bar recently opened on Browertown Road. It has a full-service bar and serves pasta, burgers, and entrées, including steak and braised short ribs.Farm & Flour, Franklin LakesFarm & Flour, a new “farm to flour” café and bakery in Franklin Lakes serves breakfast, including pancakes and omelets, smashed burgers and sandwiches, plus coffee and tea.
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Montclair is known for its restaurants and bars—from high-end eateries to bumping, nationally recognized dives to mom-and-pop restaurants that have been open for decades. It’s also one of the New Jersey suburbs that welcomes droves of expats from Brooklyn and Manhattan. And so it follows that the locavore-driven food scene on the other side of the Hudson River would make its way to Essex County, too.Montclair Meats, a whole-animal butcher shop on Valley Road, opened in April, following the sustainability-focused Fratelli Freshi Seafood Company in late 2023 and Van Hook Cheese & Grocery in 2021.Steve Kim, owner and head butcher at Montclair Meats, was born in Plainsboro and has been living in Jersey City for years. While working at a finance job in Manhattan, he realized he loved food so much that he wanted to pivot careers.“I was interested in sustainability. How to get ethically raised animals to consumers was fascinating,” he explained one recent afternoon at his shop, a bright and airy space where butchers break down huge beef and pork into chops and steaks right in front of customers.Kim worked at various whole-animal butcher and specialty shops—including Foster Sundry in Brooklyn and Darke Pines in Jersey City—before deciding to strike out on his own. And when the time came, he decided to build his business in the Garden State.“I always knew I wanted to be [here],” he says. “Jersey pride!”[caption id="attachment_345009" align="alignnone" width="778"] Montclair Meats offers humanely and sustainably raised beef, pork, lamb and chicken. Photo: Courtesy of Georgia Kral[/caption]So what, exactly, is whole-animal butchery? It’s a commitment on the part of butchers to use all parts of the animal and to buy steers directly from farmers. Cutting out the middleman ensures quality, explains Kim.“I can tell when [an animal] was killed,” he adds.Kim admits he offers a “niche product,” but says a main goal of whole-animal butchery is to make it accessible to everyone. That does pose some challenges, most acutely in terms of financial feasibility. Animals raised and butchered in this manner cost more, and Americans are accustomed to cheaper meats.Bone-in Berkshire pork chops at Montclair Meats are $16.99 per pound, but the animal was raised humanely and sustainably in the Finger Lakes region of New York, and I can say without hesitation that the flavor was far superior to conventional pork—earthy and almost sweet.Montclair Meats also offers chickens from an Amish farm in Lancaster, Pennsylvania; makes a wide selection of sausages in house, sells all manner of offal, and even makes treats and food for dogs.The shop is looking to expand its business in the near future with special events, dinners with wine pairings, charcuterie and butchering classes, steak omakase tastings and additional locations. Some of those offerings will take place in the Montclair space's back room, which has a communal table, as well as its patio area.In the meantime, Kim continues to acquaint the community with his products.“People around here are open-minded and want to change things,” he says. “We’ll get there.”[RELATED: Exploring the Future of Farming in New Jersey]
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About 40 percent of food in the United States gets thrown in the garbage. In New Jersey alone, that amounts to more than 3 billion pounds a year—while nearly a million people in the state don’t have enough to eat.Twenty-five years ago, Table to Table, the first nonprofit food-rescue organization in the state, was formed to help close this gap. Since 1999, it has supplied more than 311 million meals to the hungry.Keeping food out of landfills, where it emits methane gas as it decays, is a win for the environment, too. Table to Table has protected the planet from more than 73,000 tons of global-warming gasses.“When good food gets thrown in a dumpster instead of feeding the people who need it, that’s an injustice; it’s unacceptable,” says Heather Thompson, executive director of the Saddle Brook-based nonprofit.Unlike most food pantries that accept only nonperishable goods, Table to Table collects produce, meat and dairy products. “These tend to get thrown away much more frequently,” Thompson says. “They’re also the most difficult and expensive to access, but the most critical for health and well-being.”A fleet of six refrigerated trucks picks up food from 350-plus donors each week. Most comes from Hello Fresh’s Newark distribution center, large and small grocery stores and restaurants, and even schools with leftover lunch items. The donations are typically delivered the same day to hunger-relief organizations in Bergen, Essex, Hudson and Passaic counties.Individuals help out by transporting smaller donations. The organization's I-Rescue app posts rescue opportunities, and volunteers pick up and deliver the food on a one-time or regular basis. “We’ve been able to expand how we support the community by adding the app,” Thompson says.In 2023, Table to Table provided more than 23 million meals to neighbors in need. To celebrate their 25th anniversary, the goal is to provide 25 million meals this year.Learn more about how you can help by visiting the Table to Table website.[RELATED: New Jersey Food Banks and Nonprofits That Help Residents Facing Hunger]
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[caption id="attachment_344843" align="alignnone" width="778"] Chef James Avery on the Hell's Kitchen set. Photo: Courtesy of James Avery[/caption]Chef James Avery, who owns the Black Swan restaurant in Asbury Park, is returning to the popular reality competition cooking show Hell’s Kitchen, where he’ll appear alongside chef Gordon Ramsay. The show, in its 23rd season, premieres tonight—Thursday, September 26—at 8 pm on Fox.“The day has finally come," Avery posted on Instagram on Thursday. "After 10 years, I’ve returned to serve again as sous chef and oversee the blue team for the one and only @gordongram."He added that there will be a viewing party at the Black Swan at 8 pm on Thursday night, featuring food and drink specials.Avery opened the Black Swan in 2021. The following year, it was chosen as one of New Jersey Monthly’s Best New Restaurants. He says he will continue to run the restaurant while appearing on the show.“Originally, I left the show because I really wanted to focus on opening up restaurants and starting a family," Avery told New Jersey Monthly in an interview today. "It was a very bittersweet goodbye, but I always stayed in touch with chef Ramsay. A decade later, I was able to make my life and schedule accommodate going back to filming. The timing couldn’t have been more perfect.”On Hell’s Kitchen, 18 contestants set out to impress chef Ramsay with a signature dish before embarking on their first dinner service.As sous chef for the blue team, Avery will be monitoring one of the kitchens and its contestants. "I'm mainly chef Ramsay’s eyes and ears when he is not in the kitchen," he explains. "I'm also there to mentor and be somewhat of a big brother to the contestants as well. The competition is as much psychological as it is talent-based. We're there to push them and help them at the same time."[RELATED: Our Critic Thought He’d Hate Gordon Ramsay’s New Restaurant. Shockingly, He Liked It]
Avery says he chose to close his restaurant the Bonney Read in Asbury Park last year because of the personal time commitment it required of him every summer, and because he wanted to be able to pursue other ventures—including Hell's Kitchen. He says he also decided to dissolve his partnership in the Local Mainstay Bar and Lounge in Asbury Park, which closed on September 8. "It was time for me to move on and explore other opportunities in life," he says. "I had a great decade there, and that's an amazing accomplishment for an independent restaurant."When Avery opened the Black Swan, an English-inspired pub, he said he wanted to transport people to the London financial district through its design and food. The restaurant has four different sections: a floral tea room, an old study, a dining room and a classic pub area. It's on NJM's roundup of the best restaurants in Asbury Park.
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OpeningSweetgreen, MontvaleSweetgreen, the fast casual spot for simple, seasonal healthy food, has opened its second location in Bergen County. They have opened at the North Market retail district, which is already home to SQ Pizza, Chopt and EONS Food for Life.340 Market StreetMiznon Kosher, HolmdelMiznon, a renowned Mediterranean street food restaurant, has opened at Bell Works. Located within the 2 million-square-foot mixed-use hub featuring offices, retail, dining and hospitality, this will be Miznon’s second-ever Kosher location and its first in New Jersey.Miznon Kosher is an OU-certified eatery known for using fresh, seasonally inspired ingredients. Located on The Block at Bell Works, the 2,300-square-foot space can seat up to 65 guests and features a large indoor dining area with an open kitchen for guests to observe food preparation. Menu highlights include falafel burger, melting chickpeas, and a rib eye minute steak.MOKAFÉ, Jersey CityMOKAFÉ has opened its second location in New Jersey, in Jersey City. The name has its origin in the ancient coffee trading port in Yemen "Mokha" and one of the most famous coffee-based drinks, Mocha. MOKAFÉ is a specialty coffee experience, offering single-origin freshly roasted coffee and sourced from smaller farms. Weehawken and Fort Lee locations are coming soon.273 16th StreetD’Avant Bakery, RidgefieldThis bakery and café recently opened a new location in Ridgefield. D'Avant Bakery offers a selection of fresh cakes, pastries, bread, and cookies, all crafted daily with the finest ingredients. They focus on quality and consistency to ensure an exceptional taste experience. There are already locations in Palisades Park and Edgewater.Samara Mediterranean Grill, Wall TownshipSamara Mediterranean Grill has opened its third location, continuing its mission to bring authentic Mediterranean flavors and Halal dining to new communities. Drawing inspiration from the rich culinary traditions of the Middle East, owner Sameh Elshahawy launched the first Samara Mediterranean Grill in Seaside Heights in 2023. Samara offers a diverse selection of Mediterranean classics, including kabobs, gyros, fresh salads, and a variety of savory sides and appetizers.Pancheros Mexican Grill, MarltonPancheros Mexican Grill, an Iowa-based fresh-Mex brand that's growing in New Jersey, has opened its 11th location in the state, and second location in Marlton in the Towne Place Center. Additionally, the brand will host a $1 burrito event at the new location from October 8-15. Locals can get in on the deal by downloading the Pancheros app.[RELATED: The Best Restaurants in New Jersey]
ClosingDa Mimmo, DumontDa Mimmo, which appeared on Gordon Ramsay’s Kitchen Nightmares and was panned by the celebrity chef for its soggy pizza and dead mussels floating on the counter, has announced that it is closing. Da Mimmo will shut its doors at the end of the month.“It is bittersweet to announce that we will be closing our doors on Monday September 30th,” the owners said in a Facebook post. “Launching and growing this family restaurant in such a wonderful community has been an incredible experience, Gordon Ramsay and all! We are so grateful for the support we’ve received and the memories we’ve created here.”Cafe Moso, MontclairAfter five years, Café Moso announced that it would close. Moso, named for “Montclair South,” brought elevated comfort food to the historic South End of Montclair.“Cafe Moso has always been more than just a restaurant. It’s been a family space for the entire Montclair community, especially in the South End Business District,” owner Zina Floyd told local media. “From the start, Michael, Michaela, and I poured our hearts into creating a warm and welcoming environment where everyone felt at home. As we prepare to close our doors on September 16th, we are filled with gratitude for the incredible support and love you’ve shown us.” The owners plan to relocate within Montclair in 2025.
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I’m a suburban gardener with a modest proposal on behalf of the eggplant (or, if you prefer, the aubergine). With apologies to the tomato, I propose we name the eggplant the state vegetable of New Jersey.Hear me out!New Jersey grows more than 26 million pounds of eggplant every year—more than any other state. Unlike the tomato, which is New Jersey’s current state “vegetable,” the eggplant is actually a vegetable. And New Jersey soil composition is exactly right for eggplant cultivation.I discovered this and more at the New Jersey Agricultural Convention and Trade Show in Atlantic City earlier this year, when I joined more than 500 farmers and agricultural representatives to learn about everything from soil nutrition to greenhouse and wind tunnel farming.In a convention hall filled with farmers, tractors and model drones, I had my photo taken atop a big green tractor, learned about the state’s growing wine industry, and tasted the best of what local winemakers are producing.I met entrepreneur Carmen Guzman-Francesco, who makes small-batch, boutique hot sauces sourced from New Jersey pepper farms, and was inspired by the New Jersey Agricultural Society’s Farmers Against Hunger program, which provides rescued produce to underserved populations.I learned that the average age of a New Jersey farmer is 65, that many farmers find it unreasonably challenging to become organic certified in New Jersey, and that of the 10,000 farms in the Garden State, most earn less than $10,000 annually.[RELATED: The Future of Farming in New Jersey]
I also learned there’s a business that matches famers who have manure with farmers who need it—just like a dating service, the representative told me.But back to the eggplant.On Long Island, where I grew up, my father’s backyard garden yielded more eggplant, pepper and zucchini than we ever managed to stew, sauté, stuff or parmigiana in a single summer.Now, every year, my husband and I grow several varieties of eggplant in our backyard garden in Montclair. We serve them Italian, parmigiana, Asian, grilled and barbecued—also fried, mashed, sautéed and especially, stewed with tomatoes and olives in Nana’s famous tapenade recipe.Eggplant varieties are more popular than ever; a trip to any local farmers market will prove it.Still, I was surprised when Newell Thompson, executive director of the New Jersey Agricultural Society, told me that while our state produces millions of pounds of cranberries and blueberries each year, our 26 million pounds of eggplant put us ahead of all other states.“There’s a reason it’s called the Garden State,” Nick Benedetto of Giamarese’s Farm told me at the convention. “People forget.”Apparently, some people also forget that the eggplant is Jersey’s most important vegetable. So let’s hear it for the eggplant. Jersey may grow more berries than aubergines, but it’s the eggplant that puts us at the top of the national agricultural map!Laurie Lico Albanese is a New Jersey-based novelist who makes a mean eggplant parmigiana.
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Opening a new restaurant can be challenging, and the statistics bear this out—three out of every five new dining establishments won’t survive a year. There are many reasons for this U.S. industry statistic: Profit margins are low, the hours are long, staff turnover is often high, and the competition can be daunting.But Boschetto, a year-old Italian restaurant in Montclair, is trying to change up the model and make it more sustainable. The owners call their spot “fine fast-casual” because it offers counter service in a sleekly designed dining space with high-quality food.“Business has been great. The town has really embraced Boschetto and this style of service,” says Robert Spina, one of the owners. “People are loving the food and appreciating it for what it is.”Boschetto has quickly become a favorite for many local foodies with its large patio and appealing menu, landing a spot on New Jersey Monthly’s annual list of the best new restaurants this year.Spina says Boschetto appeals to families because of the ease of dining and the quality of food, for both parents and kids. “The parents can have something to eat that’s a little bit more sophisticated, while the kids can have a pizza or a simple pasta, and then they can just leave when they’re done.”[caption id="attachment_344464" align="aligncenter" width="684"] Boschetto's menu is regional, with dishes from all over Italy. Photo: Erik Rank[/caption]It’s also a great place for a date night, and couples often come in after the families leave, with a bottle of wine.Order your meal at the counter, with the help of the staff. The menu is on a board above the counter, pizzeria style. After paying, you may leave a tip. Once you find a table, a server delivers your food on china with linen napkins; there are no trays on the table. Staff also clears the table. If you want to order more food, you must go back to the counter.The food here is not what you’d find at your average New Jersey red-sauce Italian establishment, with checkered tablecloths and chicken parm. The menu is regional, with dishes from all over Italy, such as pasta with squid ink, clams, nduja (sausage) and chili, which hails from Sicily. Maiale Milanese, breaded pork cutlet, comes from Lombardy, the region around Milan, and is served with stracciatella, strawberries and arugula.The menu also has small snacks, or cicchetti, as they’re called in Venice, as well as panuozzi, which are sandwiches made with freshly baked bread, plus pasta, pizza and calzones.The prices range from $18 for pastas to $33 for the Milanese and $48 for the rib-eye—slightly less than a fine dining restaurant.But here’s what makes Boschetto different from most other restaurants serving food of this caliber: on any given Saturday night, it can turn a table over four or five times. Most fine-dining restaurants turn a table over twice or, occasionally, three times a night. That’s a big difference in the amount of profit a place can make in one night.[caption id="attachment_344465" align="aligncenter" width="778"] Diners order at the counter and then a server delivers your food to your table on china with linen napkins. Photo: Erik Rank[/caption]Boschetto has 38 seats inside and 40 outside, and there’s rarely a wait for a table. The staff can get people seated and eating faster than in most restaurants, without rushing them.Spina says they turn tables over in half the time a full-service restaurant can—you can be in and out in 30 minutes. While they’re able to save a lot of money in labor costs, as their servers do less, they still maintain a quality experience.The dishes are also made with high-quality ingredients, such as the pomodoro salad of ripe, marinated tomatoes with stracciatella cheese, chunks of marinated bread, and chili. Their philosophy is that good Italian food is simple, so they use only three to four ingredients in each dish. “We use the best possible ingredients that we can find and let the ingredients speak for themselves,” he says.Spina, who lives in Cresskill with his family, has worked at and owned restaurants in places like Hong Kong and New York City. He owns the restaurant with his partner (and brother-in-law), Ryan Held, and their Michelin-starred chef, Joseph Sergentakis. The concept was born post-pandemic, when restaurants had a much smaller talent pool to draw on.“We wanted to invest in the back of the house and eliminate a lot of the variables that have plagued other restaurants, where you wait an hour for your check or you have unqualified servers,” he says. “How many great meals have you had ruined by bad service recently? So we’ve taken that out of the mix and let the food do the talking.”Karen Schloss Diaz, a longtime New Jersey food consultant, believes the fast-casual, more upscale experience is a smart model for other restaurateurs to follow.While other New Jersey restaurants haven’t caught on to this trend quite yet, it is happening in other parts of the country, including in California, Chicago and Texas.“I’ve been to Boschetto multiple times, and I think it’s just a terrific concept. The quality of the food is pretty remarkable, considering how quickly they can get it out of the kitchen,” says Schloss Diaz.
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[caption id="attachment_344397" align="alignnone" width="778"] Chef Louisa Rodriguez-Diaz presents her crispy cannabis-infused fritters. Photo: Courtesy of Durga’s Om Cooking[/caption]Meet Louisa Rodriguez-Diaz, cannabis chef of Durga's Om Cooking and owner of Karmalife Holistic Wellness.She produces cannabis-enhanced, five-course group feasts, private dinners and catered events in Brick Township, where she lives, as well as throughout the tri-state area.Below, we chat about her mood-boosting meals.NJM: What does a cannabis chef do?Chef Louisa Rodriguez-Diaz: We do a lot! I create and serve food with small doses of cannabis that enhance both the meal and the mood. My diners eat deliciously and healthfully, and....they just plain feel good too, thanks to my careful use of this herb. I also give private and group classes in cannabis cookery. At the end, we eat what we’ve crafted.[caption id="attachment_344396" align="alignnone" width="778"] A swanky setting for one of Rodriguez-Diaz's cannabis-spiked dinners. Photo: Courtesy of Durga’s Om Cooking[/caption]How did your culinary education lead to cannabis cookery?I come from a long line of cooks. I started cooking as a kid in Lakewood alongside Abuelita, my grandma from Puerto Rico. We’d make the island’s delicious, soulful comfort food, like chicken with rice and beans, crispy fried plantains and rich, irresistible mofongo. Later, I got into fitness and earned certifications in yoga therapy, Reiki massage and herbal healing. And then I studied Ayurvedic healing and nutrition. It’s about the whole person, beginning with what you put into [the body]. Every food, every drink, every ingredient and seasoning have an effect on not just your digestion but your entire body. Ayurvedic eating, and the study of various foods’ medicinal effects, is thousands of years old. I’ve focused on it since 2017.[caption id="attachment_344394" align="alignnone" width="778"] Wonton appetizers entice with a touch of weed. Photo: Courtesy of Durga’s Om Cooking[/caption]What are the benefits of Ayurvedic cooking?When your food is in sync with your body, it improves digestion, reduces inflammation and nourishes everything from your joints to your skin and hair. Your organ function, your sleep and your mental state will improve. The trick is in eating the food your own body needs: food that is fresh, natural, seasonal, minimally processed. Ayurvedic eating is strong on grains, fruit and vegetables, but it’s not necessarily vegetarian or vegan. It’s not extreme in spice or temperature. It is packed with flavor, thanks to botanical seasonings that are great for you—like turmeric, ginger and many more.[caption id="attachment_344393" align="alignnone" width="778"] Taco Tuesday just took an extra-fun turn! Photo: Courtesy of Durga’s Om Cooking[/caption]Such as marijuana?[Laughs.] Yes! There’s no longer any doubt about its effectiveness with pain, stress, anxiety, sleep disorders and a slew of conditions including life-threatening diseases. As a chef, I incorporate cannabis in precise, targeted ways, because its many varieties have different flavors to pair with [each] dish. Some are citrusy, some are slightly sweet, some are earthy and piney. Those are great with meat.[caption id="attachment_344392" align="alignnone" width="778"] These chicken wraps say no to gluten but yes to THC. Photo: Courtesy of Durga’s Om Cooking[/caption]How strong is the buzz in a meal you cook?A dinner’s total effect is comparable to the lift you get with one drink or a bit more, but without the toll that alcohol takes. The feeling is mild and nice. Mood-lifting and happy. Some diners say it’s calming, others say energizing. What I see is smiles, engaged conversations and laughter.[caption id="attachment_344395" align="alignnone" width="778"] Rodriguez-Diaz’s mocktails are alcohol-free but cannabis-enriched. Photo: Courtesy of Durga’s Om Cooking[/caption]What are some tried-and-true dishes that diners love?My Ayurvedic background makes some people expect Indian-style food. But cannabis goes with everything! My no-alcohol, cannabis-infused mocktails are [made with] fresh, seasonal fruit from local farmers markets. I make my own juices and soda and grow my herbs in a greenhouse. Cannabis-infused butters are always a hit. So is my Mediterranean lasagna, with cannabis in the ricotta. Pan-fried fresh tuna wontons have a ginger-cannabis glaze. My steak comes with cannabis chimichurri sauce. Mango-habañero-cannabis chicken with rice and beans is a nod to Abuelita. I now use Cuban black beans instead of Puerto Rican pink beans in honor of my husband, who’s my No. 1 fan and taster.[caption id="attachment_344388" align="alignnone" width="714"] Call it a munchie if you must: Rodriguez-Diaz’s chocolate-hazelnut-cannabis cheesecake. Photo: Courtesy of Durga’s Om Cooking[/caption]How have cannabis desserts evolved since pot brownies?You know what you’re getting with my cannabis-infused desserts, and they’re unique and interesting. Like chocolate-hazelnut cheesecake or a shortbread pistachio tart with sorbet inside: blood orange, passion fruit or mango.You sound like one very satisfied chef.What could be better than food that‘s good for you and your mood?Follow Durga's Om Cooking on Facebook and Instagram, or call 908-839-3817 for more information.[RELATED: These Cannabis-Infused Chocolates Are Among First to Be Made in New Jersey]
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OpeningsJINYA Ramen Bar, TotowaWith more than 60 restaurants across North America, JINYA Ramen Bar has finally introduced its first New Jersey location. The popular ramen chain, which was established in 2010, serves authentic ramen dishes that pay special attention to its noodles and broth. There is a variety of ramen to choose from, ranging from vegan options with tofu to dishes with chicken, pork or seafood. Besides ramen, there are dishes like bao buns, gyoza, mini Japanese-inspired tacos, rice bowls and salads. JINYA also has a bar menu filled with Japanese beers, cocktails and liquors.465 U.S. 46Off the Tracks, AtcoLocated just a block off the town’s train tracks, this new cafe serves breakfast, lunch and dinner bites and beverages. Off the Tracks boasts a menu packed with fast-casual dining options, including everything from breakfast sandwiches and pastries to cheesesteaks, chicken cutlet sandwiches, hot dogs and salads. There also is a full coffee menu, featuring hot and iced coffee, espresso and tea drinks with many flavored syrup options. There is some seating upstairs and outside.2204 Atco AvenueAsad’s Hot Chicken, SicklervilleThis popular Philadelphia-based chicken joint now has two South Jersey locations. Asad’s Hot Chicken has multiple locations in Philadelphia and Pennsylvania, and it opened its first New Jersey outpost in Burlington back in November. Now, less than a year later, a new location has opened its doors in Sicklerville. As the name suggests, the menu at this fast-casual spot features hot and spicy chicken sandwiches and chicken tenders, and heat levels range from no spice to scorchin’. Meals come with fries and Asad’s sauce.542 Berlin - Cross Keys RoadClosingKinjo, NewarkKinjo, a Japanese restaurant that quickly turned into a downtown Newark hotspot, announced its permanent closure earlier this week. On its website and social media, the team wrote that “due to the ongoing power outage situation that has severely impacted our operations, we have made the difficult decision to close our doors forever.” Since its opening in November, the restaurant, owned and led by Jaimie Knott, one of New Jersey’s top chefs and restaurateurs, has earned multiple accolades: it became one of NJM’s best new restaurants and best restaurants of 2024, all in under a year of operation. Kinjo served unique dishes, like smashburger bao buns, Korean fried wings and shin ramen fried rice, plus elevated cocktails. Fans of Knott can still visit his other restaurants: Madame and Cellar 335 in Jersey City, the Saddle River Inn, and the Saddle River Cafe.
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Neighboring the town of Collingswood, which has one of South Jersey’s most vibrant dining scenes, Haddonfield has enough delicious and dynamic dining options to stand its own ground.Eateries in Haddonfield's historic downtown range from casual to upscale, and authentic cuisines pay homage to multiple cultures. While the restaurants in Haddonfield are dry, you’ll find William Heritage Winery and King's Road Brewing Company along Kings Highway East (where most of these spots are located)—perfect to stop in for a drink or to pick up a bottle or pack before heading to one of the many BYO restaurants.Below are our top picks for the best restaurants in Haddonfield, in alphabetical order.Why should you trust this list? Put simply, New Jersey Monthly knows New Jersey’s dining scene. Our editors and restaurant critics spend endless amounts of time traversing the state to dine at all types of establishments, from fine-dining restaurants to pizza places.Enjoy![RELATED: The Best Restaurants in New Jersey]
Ánimo[caption id="attachment_344086" align="aligncenter" width="778"] At Ánimo, a fast-casual spot, health is prioritized in its juices, smoothie bowls, salads and burritos. Photo: Courtesy of Ánimo[/caption]Quick and easy doesn’t need to mean unhealthy. At Ánimo, a fast-casual juice and burrito bar, nutritious food and beverages are made with fresh, high quality ingredients, and everything is perfect to enjoy in-store or on-the-go. Juices, juice blends (Ánimo’s take on smoothies), wellness shots and smoothie bowls are vibrantly colorful and come in a variety of flavors. Burritos and burrito bowls are Spanish-inspired and packed with veggies. All salads are made with vegan dressings, and nearly all menu options can be made vegan or gluten-free. For a sweet treat, try a frozen, whipped, custard-like banana bowl either on its own or covered in toppings like fruit or chocolate tahini. Online ordering available.210 Kings Highway East; 856-427-9070The BistroThis Greek, family-owned bistro is a Haddonfield staple, and it’s open daily for breakfast, lunch and dinner. The wide menu has a little bit of everything. For breakfast, check out noteworthy dishes like the pork belly omelet or bacon maple pancakes, paired with a frothy Greek frappe. There are phenomenal appetizers for lunch and dinner, such as the cheesy crab bread and Thai bang calamari. There are plenty of casual dishes like sandwiches, burgers and salads, as well as hearty dinner options, like the grilled octopus Mediterranean salad, grilled lamb leg steak, lobster ravioli and Greek platters. BYO.57 Kings Highway East; 856-354-8702The British Chip ShopA slice of British culture is found in this pub-inspired eatery. While you can’t purchase beer here (you can BYO), you can capture the taste of the UK’s most authentic dishes while catching up with European football (soccer) on its flat-screen TVs. Battered fish, haddock or chicken and chips, of course, are standout menu items, but you’ll also find dishes like minced beef and onion pies, bangers and mash (sausage and mashed potatoes), beans on toast, corned beef cabbage and fish sandwiches. There are also plenty of British teas and sodas. For more British novelties, food and drinks, check out the English Gardener Gift Shop, located directly across the street.146 Kings Highway East; 856-354-0204Café Lift[caption id="attachment_344082" align="aligncenter" width="1707"] Breakfast poutine is just one of the unique brunch dishes at Café Lift in Haddonfield. Photo: Courtesy of Café Lift[/caption]It may be based in Philadelphia, but South Jersey is lucky to have an outpost of this charming and delicious brunch spot in its own territory, too. Café Lift, a daily, elevated brunch eatery, serves well-crafted sweet and savory breakfast and lunch dishes made with seasonal and locally sourced ingredients. Frittatas, breakfast poutine, mushroom toast and shakshuka are some standout egg entrées, while stuffed cannoli French toast, lemon ricotta pancakes and banana hazelnut crespelle will certainly satisfy your sweet tooth. Salads and sandwiches are served for lunch, and specialty coffees and teas are served all day. The Haddonfield location, which opened in September 2022, is BYO. Reservations are not accepted, so expect a wait, especially on weekends.144 Kings Highway East; 856-209-5880Cross CultureSavor the flavors of India at Cross Culture, a fine Indian restaurant boasting a menu of authentic dishes in a vibrant dining room. The vast menu features a variety of dishes suitable for most dietary needs and preferences. Paneer masala, malai kofta, samosa chaat and vegetable biryani are some of the vegetarian options, and there are plenty of meat and seafood dishes, too, like chicken tikka masala, shrimp tandoori and lamb curry. There are a variety of naan’s to try, as well as a gluten-free option. Cross Culture even sells single serving bottles of lassi (an Indian yogurt-based drink) that are perfect to take home with you. BYO.208 Kings Highway East; 856-428-4343 FujiTasty sushi and other Japanese bites are found at Fuji, one of Haddonfield’s longtime restaurants. Fuji has been in town since 2007, and before that, it operated in nearby Cinnaminson for nearly 30 years. The food at Fuji, which earned a three-star review from NJM in 2016, continues to hold up and remain beloved. There are plenty of sushi rolls to choose from, as well as sashimi assortments, soups, salads, tempura dishes, hot pot, and meat and seafood entrées. Dine at a table or along the sushi bar. BYO.116 Kings Highway East (located inside the Shops at 116); 856-354-8200Gass & MainGass & Main opened in early 2023, and since, not only has it been the talk of the town, it's gotten buzz all over New Jersey and beyond. Its chef, Dane DeMarco, was nominated this year for a James Beard award as best mid-Atlantic chef. The elevated American restaurant, which seats 36 guests in its living room-inspired dining area, meshes fine dining with nostalgic classics. Wagyu hot dogs, truffle gnocchi mac ‘n’ cheese, potato chips and caviar, and tuna hoagie tartare are just some of the unique options from this spot. NJM named it one of the best restaurants of the year in 2024. Gass & Main is open for lunch and dinner Wednesday-Sunday, and brunch is offered on the weekends. BYO.7 Kings Court; 973-721-3179Jersey Java & Tea Co.[caption id="attachment_344087" align="aligncenter" width="778"] Jersey Java & Tea Co. is Haddonfield's only independent coffee shop. Photo: Mary Burke; Courtesy of Jersey Java & Tea Co.[/caption]As the only independent coffee shop in town, Jersey Java stands out as one of the best places to grab a cup of locally sourced coffee or tea. Slinging specialty espresso beverages, like flavored lattes, macchiatos and cappuccinos, as well as drip coffee, cold brew, matcha, hot and iced teas, Italian sodas and hot cocoa, there is something for everyone. Fresh baked pastries and quiches, prepackaged snacks and cold beverages like kombucha or sparkling waters are available, too. Additionally, the shop sells a selection of bottled wines from local wineries and New Jersey-themed merchandise. Jersey Java is open 6 am-5 pm daily, and there is plenty of indoor and outdoor seating.140 Haddon Avenue; 856-428-0707The Little Hen[caption id="attachment_344154" align="aligncenter" width="778"] The Little Hen in Haddonfield whisks up fresh French desserts, like its layered crepe cake. Photo: Alice Bryz Photography, courtesy of the Little Hen[/caption]Small but mighty, the Little Hen serves simple yet delightful French-inspired dishes in its 18-seat dining room. The menu is kept tight and only features a few options for each course. Some partager (shareables) include chicken liver mousse and sautéed radishes; escargots and crispy frog legs are some hors d'oeuvres; and entrées feature duck frites and day boat scallops. Keep in mind that menu items regularly change and utilize fresh ingredients. Don’t skip out on the French desserts either. Reservations are recommended for this popular and tiny BYO restaurant.220 Kings Highway East; 856-528-2282 Mare Monte[caption id="attachment_344085" align="aligncenter" width="778"] Mare Monte serves authentic Italian dishes with a modern twist. Photo: Courtesy of Mare Monte[/caption]Despite opening just months before the pandemic began, Mare Monte has established a popular following in the dining-centric town. The fine Italian restaurant crafts its dishes with homemade pastas and sauces (pastries are homemade, too). The chefs take authentic Italian dishes and add modern twists, leaving guests with tasty entrées like squid ink linguine, mussel risotto, spaghetti silva (with pulled short rib, vegetables and au jus marinara), veal with crabmeat and truffle gorgonzola cream, and plenty of other old-school favorites like chicken parm and mushroom ravioli. The BYO restaurant has indoor and outdoor seating, as well as space for private events.1 Kings Highway East; 856-528-2712 Verona[caption id="attachment_344414" align="aligncenter" width="778"] Outdoor dining at Verona is located in the heart of Haddonfield's vibrant downtown. Photo: Courtesy of Verona[/caption]Since its grand opening in fall 2018, Verona has become an Italian staple in town. Southern Italian and Sicilian cuisine is served at this lively restaurant seven days a week. Indulge in fan favorite dishes, like penne alla vodka, lobster ravioli, clams casino, and chicken or veal piccata, and wash it down with a BYO glass of wine. There often are specials to look out for, too. Verona offers indoor and outdoor dining, which is located on the sidewalk in front of the restaurant’s entrance in the heart of downtown’s hustle and bustle. At sunset and nighttime, the tables are beautifully illuminated by string and street lights.141 Kings Highway East; 856-446-2126Wanda BYOB[caption id="attachment_344413" align="aligncenter" width="778"] The menu at Wanda BYOB, a family-run restaurant in Haddonfield, includes comforting, French-inspired cuisine. Photo: Courtesy of Wanda BYOB[/caption]You’ll feel right at home at this family-run restaurant. With walls covered in vibrant, lilac paint and white picket fence-like wood detailing throughout, Wanda BYOB creates a charming and cozy atmosphere in its indoor-outdoor restaurant. Named after the chef’s mother who grew up and learned to cook in Trinidad and Tobago, Wanda BYOB dishes out eclectic dishes with an American and French flair. A tuna tartare tower, goat cheese croquettes, copper pot escargot and Thai red curry mussels make up some of the dinner appetizers, while chilean sea bass, housemade potato gnocchi, filet mignon and roasted cauliflower “steak” are featured as entrées. This BYO restaurant is always busy for brunch on weekends, too, where a mixture of sweet and savory dishes are served.116 Kings Highway East (located inside the Shops at 116); 856-520-8114 ZaffronNJM’s readers voted it best Middle Eastern/Turkish food in South Jersey in 2024, and for good reason. Zaffron serves authentic Mediterranean cuisine in its cozy environment. Start out with classic appetizers like red pepper hummus (there even is a hummus of the month) and baba ghanouj that come with pita and vegetables. Amongst the entrées are a variety of kabobs to choose from, including options like chicken, lamb chop, swordfish, filet mignon and much more, and all are served with tzatziki, basmati rice and vegetables. Close out the meal with a slice of baklava or Turkish rice pudding. BYO.113 Kings Highway East; 856-429-2800MORE LOCAL DINING GUIDES*:The Best Restaurants in Collingswood*The Best Restaurants in PrincetonThe Best Restaurants in Atlantic City
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OpeningVANZ Indian Fusion Grill, Union CityAt this new fast-casual and women-owned eatery, flavors of Indian cuisine are paired with nutritious ingredients. Customers can build their own entrées or choose from a selection of signature dishes; everything can be made as a grain bowl, salad or wrap. Menu items include the Punjab power chicken, packed with vegetables, beans, chicken and Punjabi spices, or the Hyderabadi OG beef, featuring a blend of traditional spices, vegetables and tender beef. Online ordering is available.2100 Kerrigan AvenueBlue Anchor, Jersey CityLocated in the Newport area of Jersey City, this new restaurant sits right off the Hudson River, overlooking the Manhattan skyline. Billed as “an elevated casual seafood experience,” Blue Anchor serves a variety of raw and cooked seafood options, as well as some steak, salad and pasta dishes. Menu items include raw oysters, lobster rolls, shrimp scampi, New England clam chowder and fish tacos. There's also a full bar menu. Brunch is served on the weekends.166 River DriveDiesel & Duke, MontclairDiesel & Duke has been smashing fresh burgers and slinging creamy milkshakes since 2014. The joint originally opened in New Brunswick (now closed) and has since expanded to Princeton, Jersey City and Montclair, where it recently relocated to a new spot on Church Street. It serves single and double burgers, veggie burgers and chicken sandwiches with a variety of available toppings. Poutine, cajun fries, shakes and fried Oreos are also on the menu.20 Church StreetFelina, SummitIncluded in NJM’s top restaurants of 2024, Felina and Felina Steak in Ridgewood and Jersey City, respectively, are popular spots in North Jersey, known for serving elevated Italian food and steak in elegant dining spaces. On Thursday, September 12, the latest location opened in Summit, serving up comforting dishes like bucatini cacio e pepe, rigatoni al ragu, chicken Milanese, prime New York strip steak and thyme-roasted branzino, plus cocktails, wine and beer. It's now open for dinner daily, and is accepting online reservations.570 Springfield AvenueKooma Asian Fusion, Cherry HillNew to the Cherry Hill Mall is a higher-end Asian fusion restaurant. Kooma, which has two other locations in Pennsylvania, serves a blend of Asian cuisine, including bibimbap (Korean rice bowl), stir-fry, noodles, sushi, sashimi and much more. In the colorful dining room, guests can sit at a table or along the sushi bar to watch the chefs work. Kooma also serves a variety of martinis and cocktails. The restaurant is located on the mall’s exterior, near the Apple store and Macy’s.2000 NJ-38[RELATED: Caviar at the Mall? Eddie V’s in Cherry Hill Offers High-End Menu Amid Fast-Food Joints]
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Arielle Cassidy grew up knowing that “body-image pressure on girls and women is destructive,” she says. She opened her first Juice House location at age 24, and a decade later continues to churn out nutritious yet delicious juices, smoothies, bowls and more—all mostly made with local fruit and greens delivered the same day.How did she succeed in building her ever-expanding business? It's a tale of fearlessness, know-how and Jersey grit.NJM: The Juice House, now in numerous towns, are go-to places for top-quality juices, smoothies and more. How did this happen so fast?Arielle Cassidy: I dove into this business concept right after college. It took two years of planning for my first opening, in my hometown of Garwood, in 2014. Now there are Juice Houses in New Providence and Montclair as well, with more in the works. I’m happy to say that the Juice House is so popular, I’m now franchising locations.[caption id="attachment_343798" align="alignnone" width="778"] The Juice’s House’s fruity treats are tasty and very healthy. Photo: Lauren Anzevino[/caption]That’s impressive. But what made you so sure that a new juice and smoothie brand would succeed?Any business is a gamble. But I think the Juice House, which has a colorful and fun vibe, has a special appeal for women. I wanted that. My three older sisters and I watched our mom, who was widowed when I was 14, struggle with her weight. And then my sisters dealt with the bad influences on teenage body image, like crash diets and scary-thin celebrities. The skinny message that’s drummed into teen girls is extremely damaging. I think it’s even worse today due to social media.Did your sisters manage OK?They got themselves off that diet yo-yo and became very nutrition-oriented. I absorbed that. I remember being only 7 and deciding that natural food was great, and junk food was horrible. Later, when I swam competitively, I learned firsthand how crucial my diet was to my performance in the pool and in school and with my mood. I discovered that food truly fuels your body and mind.Did your nutrition studies confirm that you are what you eat?Yes! My senior year of high school, I took nutrition classes at Union County Community College. Then I majored in exercise physiology and minored in nutrition in college. When I graduated, I felt that the best way for me to make a difference in people’s lives was to own a business that provided totally delicious, good-for-you food.[caption id="attachment_343799" align="alignnone" width="778"] A strawberry smoothie from the Juice House. Photo: Lauren Anzevino[/caption]How did the Juice House take shape?I opted for a bank loan instead of investors who’d own part of the business. I found a bank that believed in young female entrepreneurs and got my loan. It took two years to open the Juice House, in 2014. And I was able to repay the loan three years later.Were your business hunches correct?Yes, the Juice House was immediately busy. At that time, juices were used mainly as so-called cleanses. But ours were a pleasure, not a chore, to drink. Our juices and smoothies, all made with mainly New Jersey fruit and greens delivered that day, are naturally yummy. Customers told us they supplied tons of energy, too. We opened at 8 in the morning, and people would stop in for a liquid power breakfast. A lot of young women came in, which I loved. They still do, and they try everything—all our flavors of juices, smoothies, bowls, and our energy bites that we make fresh with oats, nut butter, coconut, and vanilla or chocolate. They’re so good.[caption id="attachment_343800" align="alignnone" width="778"] Is it breakfast, lunch, dinner, dessert or a snack? Your call. Photo: Lauren Anzevino[/caption]Sounds very appealing!The vibe at the Juice House is fun and the look is colorful. The experience is uplifting. From the beginning, young women customers would ask me for advice on nutrition and fitness—I’m also a certified personal trainer. Still, I felt I needed to know more for my customers. I got a master’s degree in clinical nutrition while running the business. I don’t have private clients; I call them my Juice House customers!You’re good at time management.It’s a skill an entrepreneur needs. It helps that my husband, Ryne Boyle, my college sweetheart that I married in 2021, runs the business with me—and he cooks dinner, too. And now I have a real challenge to my—let’s call it demanding—schedule. Her name is Pia, and she was born on August 29. As in two weeks ago. While expecting, I thought a lot about how I’d handle a baby and a business. My mom and sisters are helping a lot with sitting, but I plan on keeping Pia with me as much as I can. She will grow up in the business and be a very healthy and social little girl.[caption id="attachment_343801" align="alignnone" width="778"] The Juice House family: Arielle Cassidy, Ryne Boyle and baby Pia. Photo: Bella Baby[/caption]I bet she will. How about a one-minute mentoring session for women who dream of starting a business?Believe in yourself and don’t get sidetracked by negativity. Work harder. Bring all your passion and ingenuity to your idea. Know the market inside-out—product, trends, competition, finance, tech, customers. This is your vision. Nurture it!
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Known as New Jersey’s Little Italy, Hoboken has long had a vibrant Italian-American community. It’s also celebrated as the birthplace of Frank Sinatra, who was born there to Italian-American immigrants.The legacy from the Italians who first settled in Hoboken in the 1880s can still be found throughout the Mile Square City, with its remarkable collection of old-school Italian restaurants, delis and bakeries.While checking out the Italian delicacies that the city has to offer, you may feel like you’re walking into a scene from The Sopranos or The Godfather—which is half the fun!For an eating tour of Hoboken’s old-school Italian eateries, including bakeries, delis and restaurants, here’s a selection of some of the best places to go:Carlo’s BakeryFor bakeries, start with the most famous spot—the original home of Buddy Valastro’s bake shop, which became the setting of popular TLC television series Cake Boss. Fans still flock here to try the Italian pastries and cakes. The cannoli is definitely worth sampling. (And if you're closer to the Shore, Valastro opened his latest venture, Buddy's Boardwalk Empire, in Atlantic City this summer!)95 Washington Street; 201-659-3671Antique Bar & BakeryFormerly an Italian bakery (which moved to a location in Jersey City), this spot has expanded into a very hip restaurant and bar. It’s so popular that they even sell merch now!122 Willow Avenue; 201-683-7028Fiore’s House of Quality[caption id="attachment_343630" align="alignnone" width="1022"] Roast beef with red and hot peppers on a toasted roll. Photo: Courtesy of Fiore's House of Quality[/caption]This place is about as much of a Hoboken institution as you can get. Located near the house where Frank Sinatra grew up (415 Monroe Street), there are usually lines out the door for, in my opinion, the best mutz (mozzarella) in Hoboken, as well as roasted red peppers and roast beef. Walk in and grab a long Italian roll in the bin near the door, then hand it to the person at the counter, who will create your delicious sandwich. Anyone who is anyone in Hoboken eats here—I used to see the former mayor double-parked outside! (P.S. There's even a small parking lot, which is unusual for this tiny city!)414 Adams Street; 201-659-1655Lisa’s Deli I discovered this classic Italian deli when I lived in Hoboken, and I’m so glad that I did. It serves incredible sandwiches and prepared food, including pasta dishes and salads. Service is friendly, too.901 Park Avenue; 201-795-3212Piccolos Famous CheesesteaksYou can find this place by following the sound of Frank Sinatra, whose songs are often piped outside the establishment. A must-visit spot for its cheesesteaks, corned beef, hot dogs and more.92 Clinton Street; call the owner, Patty Boy, at 201-653-0564Benny Tudino’sHow can a slice of pizza be this big? They're so large, they actually fall off a regular-sized plate! In business for over 50 years, Benny Tudino's also serves traditional Italian dishes.622 Washington Street; 201-792-4132Leo’s Grandevous This charming restaurant/bar has been around since 1939. Located on Grand Street, they were at one time known to have only Frank Sinatra music on their jukebox. Go for the traditional Italian fare, but stay for the atmosphere. They also have specials: Monday is Martha’s meatloaf; Wednesday, three-meat lasagna; Thursday, ossobuco; Friday, Tessie’s famous stuffed calamari.200 Grand Street; 201-659-9467Vito’s and Son Italian Deli Another classic Hoboken Italian deli, this one on the main drag of Washington Street. They claim to have Hoboken’s best fresh mozzarella.806 Washington Street; 201-792-4944Losurdo’s Italian Deli and Bread Bakery The Losurdo brothers came from Italy and have operated at the same location since they started their business in 1975. Their Instagram account is updated daily with specials. Losurdo’s sells traditional Italian breads and deli items, including prosciutto, soppressata, provolone and olives. Their specialty pastry is the sfogliatelle, a sweet ricotta-filled treat.410 2nd Street; 201-659-4766Prato Bakery [caption id="attachment_343636" align="alignnone" width="778"] Prato Bakery in Hoboken[/caption]This Italian bakery offers a selection of pizza, breads (from ciabatta to filone to Tuscan) and focaccia sandwiches. Sweet breads and coffee are on the menu, too. (They also have locations in Jersey City.)201 Washington Street; 201-798-8900 Dolce & Salato This neighborhood spot, open for breakfast and lunch, serves salads, sandwiches, authentic Italian pastries and coffee. The owners' goal was to bring their Italian heritage from Molfetta and Palermo to Hoboken. They sell several food products sourced directly from Italy.1101 Grand Street; 201-420-9182[RELATED: The Best Restaurants in Jersey City]
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OpeningFaubourg, WeehawkenFaubourg, a modern French brasserie, originally opened in Montclair in 2019. It received a three-star review from NJM and made this year's list of the 40 best restaurants in the state. Recently its second location opened on Weehawken’s Hudson Waterfront, where it continues to serve elegant, seasonal French cuisine and cocktails. Seafood, pasta, salads, steaks and more make up the menu, and there's even a special plant-based menu. Dinner is served daily starting at 5 pm, and brunch is offered Friday through Sunday.1100 Avenue at Port ImperialBánh Mì Factory & Phở, SewellLate last week, this casual Vietnamese restaurant celebrated its soft opening. As its name suggests, the eatery specializes in bánh mì sandwiches, coming in variations with pork patties, pâté, grilled chicken, veggies, meatballs and more, as well as a variety of phở soup dishes. There also are croissant sandwiches, appetizers and specialty dishes, plus an extensive menu of fruit and milk teas. The eatery is open daily for dine-in and take-out.415 Egg Harbor Road, Suite 20[RELATED: The Best Restaurants in New Jersey]
ClosingSmartWorld Coffee, MorristownAfter nearly two decades in operation, SmartWorld Coffee has shuttered. Founded in 2006 by husband-and-wife duo David Walters and Stephanie Meehan, it roasted and served sustainable coffee. In late August, a letter taped to its door stated its closure, which was later posted to the Morristown Instagram page. The note also expressed the team’s “excitement and endorsement to who and what’s to come to Morristown ‘coffee culture’ taking our place.” Local real estate agents Jesse Mundt and Sally Campuzano posted on Instagram that they will turn the space into a new coffee shop.SweetWater Bar and Grill, CinnaminsonThis Greek family-owned restaurant opened back in 2012, after operating as a diner since the 1980s under a different name. SweetWater Bar and Grill was a popular spot in Burlington County, serving everything from soups, salads, sandwiches and flatbreads to prime steaks, pasta dishes and seafood entrées, plus plenty of cocktails. The family posted on Facebook in mid-August that its last day would be on August 24. The post did not share why the restaurant closed, but stated that after 40 years serving the community, the family considers some of its customers to be friends and family.Maggie Moose Bakery & Gourmet Gift Boutique, MedfordMedford’s moose-inspired bakery is set to close by the end of September. The bakery set up shop in 2021, where it served treats like fudge, popcorn, gelato and donuts, and sold gifts like stuffed animals, gourmet olive oil and specialty pastas. Earlier this week, the team posted on Facebook: “After much consideration and a thorough evaluation of our personal and professional lives, we have made the difficult decision to close.” Follow along on social media for the official closing date.
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Sad but true: 18 years after opening, many restaurants are only a memory. But not Gladstone Tavern.Since chef Tom Carlin opened this inventive yet unpretentious spot in 2006, it has become deeply rooted in Peapack-Gladstone. Lunch, brunch and dinner tables are typically fully booked with locals. “Oftentimes I’ll come out of the kitchen and know every single diner in the house,” Carlin says.We recently spoke with the chef about how he built his longstanding community hub.On the busy night I visited Gladstone Tavern, everyone, staff included, was having a good time. How have you accomplished this?We do what a restaurant must to go the distance: cover all the bases. First, lovable food at gentle prices. Our ingredients are great, and our menu updates familiar bistro food to the tastes of the moment. So, eating here is interesting and fun. And the restaurant is good-looking and comfortable, with various places to eat indoors and out—whether you’re on date night, out with the kids, or meeting a friend at the bar.[caption id="attachment_343294" align="alignnone" width="778"] Chef Tom Carlin visits with diners in Gladstone Tavern’s main dining room. Photo: James Worrell[/caption]Still, an appealing menu and varied dining environments don’t guarantee long-term success. How does the Tavern maintain its status as the gathering place for its Peapack-Gladstone community?We’re all about consistently providing what the community wants, and that’s why our diners are more than 90 percent locals. Many of our regulars come two or more nights a week. The atmosphere is almost like a clubhouse or an extended family, where people know and like one another, where local musicians play weekly, and where there are frequent special events, like Lobsterpalooza and Dine with Your Dog. Our restaurant staff is like a family, too, with incredible staying power and great rapport with diners. To say our service is personal is an understatement.[caption id="attachment_343296" align="alignnone" width="778"] Salad seekers find their bliss at Gladstone Tavern. Photo: James Worrell[/caption]Let’s talk more about food. What hits the spot with your diners?They love that everything that can be from Jersey is. The menu is seasonal and thoughtfully composed, with every dish claiming its fans. I’m proud of our burger; I learned to ace that trick, plus fries and onion rings, at my first food job as a teen—Don’s Drive In in Millburn. Though here, the burger is made with local grass-fed beef. We offer plenty of complex salads to dig into. The kitchen mixes things up with unexpected tastes, like a Middle Eastern za’atar spice topping on salmon, making it more than ‘salmon again.’ Our crab tots are playful, too. They’re mini crab cakes served with zippy, kitchen-made sriracha mayo. Jersey sea scallops have a Thai spin, with coconut curry sauce. We pay a lot of attention to desserts, and our cocktails are just right, too. They’re made with all-fresh everything and aren’t too sweet or bitter. They’re pure flavor with a kick.[caption id="attachment_343295" align="alignnone" width="778"] Gladstone Tavern’s delectable duck confit with ginger-orange sauce and crispy sweet potato. Photo: James Worrell[/caption]I have to say, the presence of duck confit on your menu hints at a high-end French culinary background, despite your stint at Don’s Drive In.Guilty as charged. I love cooking. I grew up in Maplewood in a family of mostly lawyers. My mom, a painter, encouraged us to explore our creative side. My brother became an artist and art historian. I majored in fine arts at Rutgers but was drawn further into cooking. On the side, I worked as a line cook at Gerard’s, a French bistro in Lambertville, where perfection was the goal.Quite a few other excellent New Jersey chefs studied art, like Cal Peternell of Finnbar and Alec Gioseffi of Ironbound Farms.Cooking is an art! You’re using all your senses, designing with flavors, and working with your hands. Plus, there are more jobs for cooks than for artists, so you make a steady income while still avoiding the typical 9-to-5 grind.[caption id="attachment_343293" align="alignnone" width="778"] Chef/owner Tom Carlin (in gray apron) and staffers who have 10+ years of service to Gladstone Tavern. Photo: James Worrell[/caption]What was your big break?After graduating from college, I landed in a series of high-profile restaurants. First was 40 Main in Millburn, a pioneer of New American food. Tom Colicchio started there, too. Then I worked for Jonathan Waxman, becoming sous-chef at Jam’s in Manhattan, which had a radically open kitchen. Next was the equally famous Gotham Bar & Grill, where Colicchio and Tom Valenti, recently of Jockey Hollow in Morristown, were aboard, too. We’d joke about being the Jersey Toms.Then I went to Quilted Giraffe, also in Manhattan, and the first restaurant to combine Asian and French styles—which got four stars from the New York Times. That kitchen, which included José Andrés, was such a smooth team. Next, I was at Mondrian, run by chef Dennis Foy, who’s now behind D’Floret in Lambertville. I had my chef’s bucket-list moment when Tom Keller—yep, another Tom—held a dinner at Mondrian for potential investors in his restaurant-to-be, the French Laundry in Napa. We cooked that meal together. I’ve learned from the best.How did you land in Peapack-Gladstone?I lived in Jersey City while cooking in NYC and moved to Maplewood to raise my three kids. I commuted for a while and then became executive chef at a busy Italian-American restaurant, which I made a lot more modern. When the kids went off to college, I relocated to Bedminster for the nature, the beauty, the quiet—and for me to have my own restaurant. With my business partner, who has been my best friend since nursery school in Maplewood, I bought and restored an 1847 farmhouse that was later a stagecoach stop and an inn with a tavern. In 2006 we opened as Gladstone Tavern and, as they say, the rest is history.It’s harmony, too.For sure. Gladstone Tavern is a wonderfully happy place all around.This interview has been edited for brevity and clarity.Gladstone Tavern, 273 Main Street, Gladstone; 908-234-9055; @gladstone.tavern on Instagram.
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OpeningsKirshenbaum Baking Co., MorristownA new bakery is in town, and it hails from a pastry chef with Michelin-starred experience. Uyen Kirshenbaum graduated from a culinary school in Paris, and she was the first female pastry chef at Restaurant Guy Savoy at Caesar’s Palace in Las Vegas, which earned two Michelin stars. Her work has led towards many culinary endeavors, her most recent being Kirshenbaum Baking Co., which originally opened in Westfield in 2022. She opened it with her husband and partner, who is even the inspiration for the bakery’s indulgent gluten-free and dairy-free cookies. A second location recently opened in Morristown, and it serves everything from double chocolate chip cookies, almond croissants and peach galette to Taylor ham and cheese hand pies, olive monkey bread and breakfast sandwiches.22 Schuyler PlaceActivated Juice, GarfieldThis new spot is more than just a juice bar. While Activated Juice serves organic, 100% plant-based juices, smoothies, coffees, smoothie bowls and snacks, it also is a listening bar, with a Hi-Fi audio system. The team behind the business–husband-and-wife duo, Prince and Nadiyah Romney–promote clean eating that can be enjoyed while listening to good, fresh music. Activated Juice also offers a cleanse program at beginner, intermediate and advanced levels for those looking to cleanse and detox with smoothies, juices and wellness shots.55 Passaic Street [RELATED: The Best Restaurants in New Jersey]
H Mart Food Hall, East RutherfordNew to American Dream is the H Mart Food Hall, located next to the popular Asian supermarket. In the Food Hall, which opens Friday, August 30 and is the chain's largest hall in the Northeast, there are more than 10 diverse dining options to choose from. All of the fast-casual spots serve Asian cuisine, ranging from noodles and fried chicken to boba tea and cocktails, and there is plenty of seating inside the hall.1 American Dream WayCatezza Italian Kitchen & Bar, Red BankLocated in the heart of Red Bank is a new upscale Italian restaurant. Catezza serves traditional and contemporary Italian dishes, like veal parm lasagna, spicy tomato seabass and lemon cacio e pepe pasta. From the bar menu, there are many craft cocktails, including specialty Negronis and gin and tonics, a variety of Italian wines and a selection of beer. The new restaurant has an Old Hollywood theme, with vintage black and white photos of performers and elegant light fixtures hung on its walls.19 Broad StreetGu’s Noodle House, WoodburyAt this new, casual noodle house, Chinese dishes are served in a spacious dining room. Gu’s Noodle House serves a variety of noodle soups, including beef, wonton, chicken, roast pork, seafood, and vegetarian options. There are also dry noodle dishes, like black garlic peanut noodles, spicy and sour chicken cold noodles, and Sichuan cold noodles, as well as dumplings, spring rolls, bao buns, milk teas and more. The new restaurant is currently open daily for lunch and dinner, and takeout is available.40 South Broad Street
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How does a local condiment connoisseur get Jersey families to break up with their favorite brands of mayo and mustard? It’s not easy, but Michael Leffler has proved he knows how: with tip-top products, attractive pricing and humor. And if you’re wondering what’s funny about condiments, you haven’t seen the TV commercials for his Mike’s Amazing brand’s mayo and mustard.Leffler grew up in a condiment-making family. His grandfather, Seymour Unterman, built Supreme Oil Company, which imported olive oil and packaged vegetable oils—the main ingredient in mayo, and “good oil makes good mayo,” Leffler says.As founder and owner of Saddle Brook-based Chefler Foods, he markets mayo and other products with his own name on them. His mayo, mustards, vinegars and vegetable oils (corn, canola, soy), on supermarket shelves only since 2017, have become fierce competitors of old-guard national brands. Chefler Foods bottles more than a million and a half gallons of oil a week for supermarkets and food-service businesses, and some of it goes into Mike’s Amazing mayo.Leffler didn’t intend to follow in his grandfather’s footsteps. He went to college in New Orleans and was set to start law school after graduating in 1991, but his grandfather offered him a good summer job at his company. “I fell in love with food manufacturing and the business world,” he says.He joined Supreme Oil full-time and started to run the company in 2000. After his grandfather’s death five years later, the family could not agree on who owned what and how to do things, so Supreme Oil was eventually sold in 2016, and Leffler no longer had a company to run.Still, this intrepid entrepreneur felt he was only getting started. He found a promising industrial site in Saddle Brook and built a factory there within a year. “We took a huge risk, but there was no doubt in my mind that we’d succeed,” he says. Incredibly, all his key employees at Supreme, people he needed to run a factory, came back to work for him.Leffler chose his new product's name because he’d learned that consumers want foods that come from people, he says. “That’s the Mike’s half of our name. The Amazing half is the promise that this Mike guy makes to customers. It gets potential purchasers interested.”And Leffler kept his promise to make amazing products. It’s the only way to grow a food business, he maintains. (Aside to home chefs: Mike’s Amazing canola is the flavor-friendliest, most neutral cooking oil I’ve tried.)When the pandemic came in 2020, Leffler was prepared. His factory’s railroad extension made raw oil deliveries easy, and his in-house truck fleet delivered the final product seamlessly to supermarkets and wholesale businesses. Other brands suffered severe supply-chain problems, but, he notes, "our products were there on supermarket shelves.”Mike’s Amazing built strong brand recognition in its Philadelphia-to-Boston core market and has achieved a nearly vertical sales graph.Some of that sizzle is sparked by the ingenious commercials cooked up by Leffler with a little help from Madison Avenue’s mad men. The ads starred New York City kid Michael Rapaport last year, and now feature Livingston-raised Jason Alexander this season. He’s hysterical playing all the characters, including both halves of a randy couple and a sassy waitress with a moustache.The ads are mini-movies with a real New York-New Jersey attitude and sense of humor, says Leffler. “People identify with them. They’re about the choices you make every day about seemingly unimportant things that make your life a little nicer, like the mayo on your sandwich or the mustard on your hot dog.”Another form of visibility powers this New Jersey brand's meteoric rise. Leffler, a lifetime Yankee fan, has a permanent Mike’s Amazing billboard behind first base at Yankee Stadium. His company is the official supplier of mayo and mustard to the concessions at Yankee Stadium, which sell over a million hot dogs annually.Mike’s Amazing also supplies the Mets’ Citi Field, the Rangers at Madison Square Garden, the NJ Devils at Prudential Center in Newark, plus 10 other stadiums including Fenway Park, home of the Yanks’ arch-rivals, the Boston Red Sox. Closer to home, the company sponsors Rutgers’ athletic teams.All in all, legions of Northeasterners “have a soft spot for Mike’s Amazing,” says Leffler. “They feel that this brand with a real name has a real soul.”
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Phil Manganaro is a paradox.His Park Place Café and Restaurant in Merchantville is open three nights a week, with 20 seats, no assistant chefs, no reservation system and an unanswered phone. Yet this elusive entrepreneur is an underground foodie phenom who was a James Beard Award semifinalist for Best Chef Mid-Atlantic in 2023.Chef Phil, you’re like a great musician who’d rather gig in small clubs than arenas.If you mean that I fill my seats with devoted diners, that’s true. In fact, I was a rock guitarist in LA for a while, when I wasn’t surfing. I’m also a poet with two published volumes. I look way beyond the surface of things in everything I do. I live a purposeful, meaningful and balanced life. I live in the town where I grew up, Medford. For me, contentment means having enough. My work, nature, and my 13-year-old son, Dean, bring me joy.What’s the genesis of Park Place?I was ready to be an executive chef, but I was turned down by the place I wanted because I’m a single dad, and the owner didn’t think I’d put in enough hours. That was a wake-up call. I found a restaurant space in Merchantville, renovated it myself, and opened Park Place in 2016.How has Park Place evolved?My original concept was to use high-quality, global ingredients. But in buying items like ramps, chanterelles, morels and black trumpet mushrooms, I realized that, hey, they grow around here. So I learned about wild ingredients and started foraging in my Pine Barrens surroundings. After a while, I put a 20-mile-radius limit on the vegetables, greens and fruit I found, including 10 varieties of wild blueberries. In 2020, I transitioned to local origins for everything, including fish, meat, and heritage grains that supplement the acorn flour I make by hand. There are very few exceptions, like lobster, squab and Italian olive oil.Your menu is beyond seasonal; it changes daily. How do you manage this?I have a protein in mind, and Mother Nature leads me to the rest. I do my foraging in early morning. I don’t just wander around; I follow my treasure map, a spreadsheet of what, where and when stuff comes up. Even in winter, there’s so much out there. My food is actually very simple: a meat, seafood or poultry main with sides. But at Park Place, the protein enhances the vegetables. I’ll use every part of the plant—leaves, flowers, stalk, seeds, roots—to prepare in a number of techniques. You name it: raw, grilled, sautéed, baked, pickled, dried, or used as a marinade, purée, sauce or garnish.Can you give me an example of an entrée that spotlights the woods?My velvety hamachi-loin crudo is raw, and soaks up flavors from tender fiddleheads, purple mulberry granita, Atlantic sea salt and my “magic oil.” That’s what someone called it, and it stuck: olive oil infused with something ever-changing, like hickory bark, pine needles or herbaceous mugwort.Who are your diners?Ninety-five per cent are repeat patrons. New diners are introduced to Park Place as guests of regulars. They come from Philly metro, all over NJ and beyond. Some call their visit a pilgrimage and plan a weekend around their dinner. Since Park Place is BYO, serious oenophiles come with a stash of bottles to pair with my daily menu. My sole offering is a $110 prix-fixe tasting meal with six courses.You’ve followed your bliss, but will you do this forever?Park Place’s cuisine is the terroir of my life, and for now my work is to share nature’s beauty. Gratitude is the air I breathe, and I feel zero anxiety, worry or anger. I’ll always be a cook, but maybe I’ll reassess in a few years, because life is fluid. And I’m branching out. The 34-minute documentary I co-produced with Palmyra-based Forde Films, Found: The King of Matsutake Ridge, is making the rounds of film festivals for eventual distribution and, hopefully, sequels. By the way, matsutake is a mushroom.Are we the Garden State once again?As New Jersey farms become more sustainable, we’re getting back there. But my mission is about more than farms. We must preserve our woods, meadows and waterways, because honoring our wild places is the only way civilization can survive. I’m hopeful about this.
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When it comes to gardening, Jose German-Gomez is a master of doing more with less. The eight community gardens he runs in Montclair, Passaic, Kinnelon, Paterson and East Orange are small—one in a Montclair church parking lot takes up just six parking spots—but yield many hundreds of pounds of produce for the food insecure.Providing fresh, healthy food locally and sustainably is just one benefit of community gardens, says the retired accountant, who runs the Northeast Earth Coalition (NEEC), an urban-farming and environmental advocacy group in the tri-state area. “Community gardening promotes sustainability, better nutrition in areas with few grocery stores, exercise, and social connections,” he says.His community garden in Passaic, for example, is planted by immigrant women, some of whom are victims of domestic violence. “We integrate their ancient farming techniques,” he says. “Gardening is part of their therapy.”While conventional farming can be harmful to the environment, German-Gomez’s organic methods actually improve the ecosystem. In place of fertilizer, he and his volunteers use compost tea—a nutrient-rich brew made from food scraps dropped off by members of the community. The soil, in raised beds atop asphalt parking lots, is also regenerated naturally by nitrogen-rich beans sown in the spring. Planting is synergistic, with beans, corn and squash growing cheek by jowl to provide shade and nutrients for one other. Despite the tight quarters, the gardens’ productivity is astounding. Last year, Montclair’s tiny Pine Street garden supplied the local soup kitchen, Toni’s Kitchen, with more than 1,450 pounds of fresh produce.[RELATED: Volunteer Farmers Save Leftover Crops to Feed NJ’s Food Insecure]
The extent of German-Gomez’s environmental advocacy is equally remarkable. As a champion of pollinators, whose numbers are dwindling rapidly, and the native plants they depend on, he has worked with 250 Montclair residents, schools and houses of worship for the last 20 years to transform their yards into gardens with native species. This led to the town’s 2008 certification by the National Wildlife Federation as a “community wildlife habitat,” the first in the state, and as a pollinator pathway in 2020. As a result of his efforts to protect pollinators, Montclair was declared a Monarch City in 2022; the same year, the town passed the Jose German-Gomez Native Species Act, requiring that town property be planted with 70 percent native vegetation.With the help of the NEEC’s Dave Wasmuth, German-Gomez spearheaded the replacement of invasive species in part of Essex County’s Brookdale Park with native plants and lobbied the Montclair town council to institute a law banning gas-powered leaf blowers; it became the second town in the state to do so.Fighting food insecurity is another passion. He launched and runs the state’s Little Free Pantry program and manages gardens at several Montclair schools that provide food to soup kitchens.One formidable obstacle to his efforts is financing. The all-volunteer coalition receives no funding, and the two grants it received last year were just discontinued. “We are struggling,” German-Gomez says. Visit neearth.org to donate.[RELATED: New Jersey Food Banks and Nonprofits That Help Residents Facing Hunger]
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Not too long ago, serial entrepreneur Jonathan Krieger was a die-hard New Yorker. “Me, live in New Jersey? Not in a million years,” he recalls.But the pandemic had other ideas. In 2021, Jon, his wife Julia and two sons “wrenched ourselves from Manhattan” to settle in Tenafly. The verdant Bergen County borough proved a one-in-a-million hometown for the Kriegers. “We fell in love,” Krieger raves. “Tenafly is beautiful, unspoiled, and so close to the city.” (Plus, it supposedly houses a friendly ghost; stay tuned.)His family was warmly welcomed, but he felt that Tenafly lacked one thing: a downtown hub that brings residents together. “There was no restaurant where you come with your family, run into your neighbors and get into spontaneous conversations with strangers,” he says. “Creating that community magnet became my mission.” He already had years of success conceiving and opening consumer businesses, like Manhattan’s Bluestone Lane cafés and Englewood’s instantly famous Fat Choy eatery. But in Tenafly, Krieger encountered a “don’t-rock-the-boat attitude” from the powers that be. His solution? He got himself elected president of the Chamber of Commerce. Slowly but surely, the boat was rocked, and he got the green light to forge Spring House, which opened this May.[caption id="attachment_342724" align="alignnone" width="778"] Spring House’s main dining room. Photo: Courtesy of Fred Marcus Studio[/caption]Krieger named the restaurant to conjure “life and home, because my family’s life is now so rooted in Tenafly, and because Spring House was in fact a home.” And quite a home at that: Built by the Demarests and their Lyle family branch in the 1790s, the Demarest-Lyle House is Tenafly’s oldest home, and is honored on the National Register of Historic Places.[caption id="attachment_342720" align="alignnone" width="778"] Spring House is the oldest home in Tenafly. Photo: Courtesy of Fred Marcus Studio[/caption]The poshly yet playfully reimagined three-story stone mansion is a pleasure to relax in. Its quirky original layout harbors varied dining and drinking environments—such as two gracious, contemporary-chic dining rooms, the Art Deco Lyle Lounge in a seductive garret, and a midcentury modern bar. Outdoor dining beckons, too, on the shaded porch, tree-lined patio and exuberant beer garden. Throughout Spring House, genteel, welcoming staff keep guests comfortable and cared-for.[caption id="attachment_342723" align="alignnone" width="778"] Spring House’s enticing Lyle Lounge, one of four cocktail spots. Photo: Courtesy of Fred Marcus Studio[/caption]Culinary director Pasquale “Paco” Frola’s passion and principles are evident in his delightful Mediterranean menu. (Lunch service kicks off in September.) The native Neapolitan chef is known to Bergen County diners from his stint at Sofia in Englewood.[caption id="attachment_342725" align="alignnone" width="778"] Spring House’s culinary director Paco Frola with owner Jon Krieger. Photo: Courtesy of Fred Marcus Studio[/caption]At Spring House, Frola has free rein in the kitchen. “I’m able to serve the world’s very best ingredients in ways that are a rediscovery of food,” he says. “I don’t do what other chefs do.” These are not mere boasts; Frola’s dishes are often in a class by themselves, uncontrived and bursting with honest flavor. I was dazzled by his meat and cheese board (often an afterthought at restaurants). But here, it’s a tasting tour of Italy and Spain’s most rare artisanal cheeses and succulent salumis and paper-thin hams. A memorable bar meal could consist of the tasting board alongside a couple of swooningly delectable cocktails.But there’s more to dig into: Frola’s meaty octopus with perky Calabrian peppers; his perfectly composed homemade pasta dishes; his steak frites or herb-laden, crisp-skinned roast chicken. There’s a kids’ menu, too. And kid or not, you’ll want your own order of the chef’s sensational S’mores dessert, with oozy toasted marshmallows on a bed of Italian Nutella. And if you choose to linger, you’ll find that the entire restaurant joins in a communal conversation, joking and table-hopping freely.One regular Spring House guest notes another aspect of the place's aura: the Demarest-Lyle House’s lady ghost. “A female ghost is a constant in the house’s history,” Krieger confirms. In this century’s aughts, he says, a daycare business was set there. “The children felt her strongly. Some saw her, heard her, even spoke with her. Some of the adults did, too,” he says. “They all said the ghost was very polite and wanted to be around people. They thought she might be Julia Lyle, the young mistress of the house who was widowed in the early 1900s.”“Julia’s husband was John Lyle,” he continues. “My wife’s name is Julia. Julia and John; Julia and Jon. Unbelievable, but true.” He adds, with a sense of wonder, “Spring House was meant to be.”91 West Clinton Avenue, Tenafly; 201-353-0080
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OpeningBrothers Daley, Sea BrightSummer may be over soon, but there are still new things to experience at the Shore, like Brothers Daley, a new restaurant and bar in Sea Bright. The elevated Irish pub, open Wednesday-Sunday, features indoor and outdoor courtyard seating with plenty of warm lighting accents from chandeliers, stained glass lamps and string lights. The menu is made up of items from its raw bar; appetizers like Irish soda bread and deviled eggs; entrées like sweet corn agnolotti, brioche crusted halibut and overnight lamb shoulder; and Irish-themed desserts like white chocolate whiskey cake and Irish coffee. The extensive bar menu features everything from wine and mixed drinks to Irish beers and whiskeys.1124 Ocean AvenueSchmackary's Cookies, EnglewoodThe original, buzzy Schmackary’s is located in the heart of New York City’s theater district. Inspired by Broadway shows and its performers, Schmackary’s developed a popular following by theater goers and tourists. The shop’s first franchise opened this week in Englewood, serving the same “lip-schmackin good” cookies as its flagship. Large, creative, loaded cookies make up the shop’s menu, including flavors like funfetti, sweet corn, green tea and peanuts for elephants, a cookie inspired by the current Broadway production of Water for Elephants.41 W Palisade AvenueFarinolio, SummitThis Italian restaurant celebrated the soft opening of its second location this week. Farinolio–a name that combines farina (flour) and olio (oil)–opened its Westfield location in 2018. Farinolio has had years of growth and success selling Tuscan-inspired sandwiches, salads, pastries, charcuterie boards and coffees, as well as hosting regular cooking classes. The new location, located just a few towns away, will offer the same bites and experiences.12 Bank StreetCacia’s Bakery & Deli, HaddonfieldSouth Philadelphia-based Italian bakery, deli and pizzeria Cacia’s has been a staple in South Jersey for more than 70 years, with locations in Cherry Hill, Blackwood, Williamstown and Hammonton. Last summer, its Audubon location shuttered, and its latest Haddonfield location is its replacement. Cacia’s sells everything from homemade square pizza and tomato pie slices, hoagies and stromboli to cookies, cakes and cannolis.26 South Haddon Avenue[RELATED: The Best Restaurants in New Jersey]
ClosingCarlo’s Bakery, MarltonEarly this summer, TLC’s Cake Boss, Buddy Valastro, set up shop down the Jersey Shore at Harrah’s Resort & Casino in Atlantic City. Buddy’s Boardwalk Empire–a fast-casual dine-in and grab-and-go Italian eatery–was only Valastro’s second South Jersey residency. His first spot was Carlo’s Bakery in Marlton, which opened nearly a decade ago, following the success of the bakery’s Hoboken location. Last week, the Marlton location shuttered. The Hoboken location remains open, and there are five cake vending machines across New Jersey.
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[caption id="attachment_342316" align="alignnone" width="778"] Circle Brook in Andover Township is a small-farm success story. Photo: Rebecca McAlpin[/caption]Driving along our busy highways or looking east across the Hudson River to the vast New York City skyline, it can be hard to fathom that New Jersey is farm country. But with 10,000 farms—and growing—Jersey Grown is more than just a marketing slogan. It’s a way of life. The state is a leading producer of eggplant, cranberries and tomatoes, and home to an increasing number of idealistic younger farmers who are leading a resurgence of smaller local farms growing food naturally.“New Jersey is truly a state with remarkable potential,” says Ruthie Perretti, a small farmer who also serves as president of the board of New Jersey's Foodshed Alliance, a nonprofit working to strengthen sustainable farming, increase access to local, healthy food, and protect the environment. “We have the farms, we have the resources to produce so much regeneratively, and most importantly, we have the market.”Food and agriculture is the third largest industry in New Jersey, behind only pharmaceuticals and tourism; almost $1.5 billion of Jersey agricultural products were sold in 2022, according to the U.S. Department of Agriculture. But there are real fears in the agricultural community about the future of farming, namely, that farmers are beginning to age out—the average New Jersey farmer is over 60 years old—and that our land is being overdeveloped. But tucked away in every corner of the state are farmers growing the healthiest possible food, if you know where to find it. And with the state’s strategic location between New York City and Philadelphia, it has plenty of buyers for produce and other goods. “In the last census, there were 1,400 farmers under age 35 in New Jersey,” says New Jersey secretary of agriculture Edward Wengryn. “That is a new wave.”It may be a small number, but these newer and younger farmers practicing healthier farming methods believe they are the future of New Jersey farming.Farming is a CallingSmall farms typically don’t bring in enough revenue to support a family. While 220 of the state’s largest farms record more than $1 million in annual sales each, the majority of the state’s farms average less than $10,000 in sales per year. Most farmers interviewed for this story have day jobs, like Porter Little IV, a granite designer who bought his grandfather’s 58-acre farm in Hunterdon County eight years ago, at the age of 47. Little established a small herd of Angus and Baldy cows on the land and was soon selling grass-fed beef to family, neighbors and friends.Like other idealistic new farmers, the lifestyle and connection to the land brought Little back to farming. For many younger farmers getting into the field, concerns about environmental factors and chemicals in food lure them back to the land and to healthier growing methods.[caption id="attachment_342294" align="alignright" width="350"] Buy our September 2024 issue here. Cover photo: Chris Buck[/caption]“I’ve always been attracted to the farm,” says Little, who grew up in Pennsylvania, but spent every summer working and living on his grandparents’ Lambertville farm. “On the last day of school, I’d wake up, pack my suitcase, and head right from the school bus to the farm. It always felt like home here.”Set on a green stretch of highway in Hunterdon County, Lambert Farm is among the growing number of smaller farms that prioritize crop rotation, cover crops (non-cash crops that benefit the soil), and farming without pesticides or herbicides. These farmers use the term regenerative farming to distinguish their no-herbicide, no-pesticide, soil-healthy methods from those of the larger, commercial farms that grow single crops, such as corn or soy, and use chemical pesticides. For the smaller, organic-based farm, regenerative practices that nourish rather than deplete the soil are a passion, a mission and the future.On Lambert Farm, which operated for nearly 80 years as a dairy farm, Little spends weekdays and weekends feeding and tending his herd, maintaining 58 acres of timothy and clover that he harvests for hay, and selling his hay as well as grass-fed beef from a freezer in the front store-room, where his grandfather once sold local seed.In June, Little invested $20,000 in a Discbine machine for hay cutting, and brought in a bull to sire his cattle. “It’s a rent-a-bull,” he says with a laugh, adding that he hopes the bull will successfully impregnate at least four or five of his herd.Reflecting the attitude of many newer farmers, Little says, “It’s all about getting away from the factory farm and getting back to nature in the soil and a whole ecosystem that yields more healthy food.” He adds, “For me, it’s about keeping the tradition going. So many generations have been here before and made an actual living out of it—it’s inspiring.”Organically Grown[caption id="attachment_342312" align="alignnone" width="778"] Melon plants are “hardened off,” or prepared for transfer to outdoor fields, at Circle Brook. Photo: Rebecca McAlpin[/caption]Among today’s new Garden State farmers keenly focused on regenerative farming are Jason and Deborah DeSalvo, both in their fifties. After their children graduated from high school, the DeSalvos bought 43 acres in Hunterdon County, built an energy-efficient home, and began to farm their land organically. Their Cold Brook Farm earned the state’s official “organically-grown” certification in 2024.“To me, you don’t really have an option; if you care about human health you’ve got to farm organic,” says Jason DeSalvo. Though many New Jersey farmers say the paperwork and documentation to become organic certified is arduous and daunting, the DeSalvos gladly did the work to support their mission of organic farming, or growing food without synthetic fertilizers or pesticides.“People trust that what we’re going to be putting on their table is healthy and is going to taste really good,” he says of the farm’s heirloom grains and vegetables. “The farm was designed not only to benefit us, but the wider ecological community. We are part of nature, and if we continue to try to live apart from nature, we’re going to run out of planet very soon.”Perretti, of the Foodshed Alliance, who is also founder of Marksboro Mills, a grain hub and communal working space for local millers and farmers in Frelinghuysen Township, is aligned with the DeSalvos and others on environmental and health concerns. “We’re living in a period of heightened awareness about the sustainability of our food system, as well as a strong demand for healthy food, as consumers become more aware and engaged in knowing about their food and where it comes from,” says Perretti. “I believe New Jersey could be a leader in smaller, local farm production, focused not on feeding the world, but the immediate community. And this example is one to be replicated wherever there is healthy soil, sun, water, and a hungry population for food with taste and health value.”[RELATED: Volunteer Farmers Save Leftover Crops to Feed NJ’s Food Insecure]
Preserving the LandAccording to state lore, a Camden man named Abraham Browning gave us the moniker “the Garden State.” Speaking at the Philadelphia Centennial Exhibition on New Jersey Day in 1876, Browning called New Jersey an immense barrel filled with good things to eat and open at both ends, with Pennsylvanians grabbing from one end and New Yorkers from the other. Benjamin Franklin is also on record praising our vast farm fields as a barrel that feeds from both ends.Jersey farmers want the moniker to remain true today and in the future. But development of our farmland is far outpacing preservation, and, as our farmers’ awareness of the importance of healthy soil and organic and natural processes grows, so too does the need to protect the state’s farmland from the ongoing pressure of development and large-scale farms using pesticides.One-third of New Jersey farms are protected under the state’s Farmland Preservation Program, which turned 40 last year. There are now 250,000 preserved acres in New Jersey. To encourage farming rather than building houses or commercial subdivisions, the program pays farmers to preserve their farmland from development; farmers in turn can use the payment to reinvest, expand or save for a future need at the farm.The New Jersey Farmland Preservation Program has a variety of ways to assess the value of land and pays accordingly. “Our goal is to preserve roughly 500,000 acres,” says Heidi Winzinger, communication and resource manager for the program, acknowledging the critical mass of development that’s happening across the state. “The big thing that’s happening right now—the big, big news—is that we know we need to do this much faster. The pressure is getting more intense to develop.”[caption id="attachment_342314" align="alignnone" width="778"] John Krueger, owner of Circle Brook Farm, looks out on his fields of vegetables and flowers. Photo: Rebecca McAlpin[/caption]One of the great small-farm success stories is that of John Krueger, owner of Circle Brook Farm in Andover Township in Sussex County. The 80-acre farm grows a wide variety of produce and florals in rotational crops year-round—from cover crops in winter to strawberries, broccoli, arugula, ramps, spinach, carrots, kale and more. “I came to farming from an environmental background,” owner John Krueger says. “That’s definitely my motivation.”His environmental background led him to organic farming.Keeping Food in FarmingGiven the high price of land and the pressure to develop, combined with the existential threat of New Jersey’s aging farm population, efforts to bring new, younger farmers and land together are critical to fostering healthy farming in Jersey.While traditional programs to support young and future farmers, such as the 4H and Future Farmers of America groups, are disappearing in the state, Rutgers University now runs a successful ready-to-farm training program (see story, page 53).The Foodshed Alliance, based in Warren County, also helps to bring new farmers to the land and supports a growing network of farms and farmers in Sussex, Warren, Morris, Passaic, Bergen, Essex and Hudson counties, including the 11-acre Cattail Hollow Farm in Lafayette. Owned by Meg Myers, 39, and her husband, Kim Skov, Cattail Hollow raises chickens, ducks and guineas. The farm also grows and sells an assortment of seasonal produce and hosts a twice-yearly farm-to-table dinner that features organic produce from their and neighboring farms.“I call myself naturally grown,” says Myers. “We don’t do any synthetic sprays.”Myers, who grew up in Basking Ridge, has a long history volunteering and working on farms, including the Clifton-based urban farm City Green.“I’m a firm believer that getting your hands dirty is good both physically and mentally,” Myers says. “When I was going through treatment for breast cancer, I totally credit staying busy and farming at the same time for my successful healing journey.”Kendrya Close, executive director of the Foodshed Alliance, reiterates the regenerative and healthy-soil mission of today’s new farmers.“Real farming is about how we treat the soil,” says Close.“I think the general public thinks that we are the Garden State, and everything is great. Especially in our area of northern New Jersey, we drive around and see big swathes of farmland,” she says. “But a big percentage of Jersey’s family farming is commodity farming,” she says, meaning soy and corn that are “degrading our soil through monocropping.” Monocropping is a method of farming in which a single crop is grown over and over on the same land, rather than rotating the crops, planting cover crops, and allowing the soil to fallow, all of which improve soil health.“A large majority of New Jersey’s family farms are growing nursery, greenhouse or sod, but not food,” Close says. “This new generation [of farmers] doesn’t want to do that. They want to do better, but also, they want to do better financially.”For smaller, organic farmers especially, the circle of connectivity provided by the Foodshed Alliance is critical to their survival. The alliance secures farmland through land trusts, conservation foundations and other avenues. “On the farm we own, we directly lease plots to farmers,” Close says.Staying Afloat[caption id="attachment_342318" align="alignnone" width="778"] Households can purchase a CSA farm share at Circle Brook and receive a weekly box of fresh produce. Photo: Rebecca McAlpin[/caption]Since small farms typically don’t earn farmers very much money—between $1,000 and $10,000 annually—some decide to supply food banks and schools with fresh produce, while others turn to Consumer Supported Agriculture (CSAs), in which many households buy subscription membership to a farm, and receive a weekly box of fresh produce—for added income. A CSA is an excellent way for consumers to support local farmers.Circle Brook Farm in Andover Township has CSA shares that cost $660 per season for a half share of fruit and vegetables to $1,000 for a premium share that provides for a family of four.After working construction and on other people’s farms, Circle Brook’s Krueger knew he wanted to have a farm of his own. In 2006, he rented 2 acres at a neighboring farm in Andover. Two years later, he took over that farmer’s hay fields, plowed them and planted vegetables for CSAs. He knew he wanted to buy the farm up the road, but couldn’t come close to the $1.3 million price tag. Instead, he rented the land and moved to the house on the property. When the place came back on the market five years later, Krueger still didn’t have enough for the down payment.Desperate, he reached out to his 600 CSA members and asked them to pledge ahead for the upcoming season. Some 150 members agreed, each bringing $600 to the table.“Basically, with the help of my CSA members, I was able to buy the farm,” Krueger says, choking back emotion.Now Krueger’s produce is sold at nine farmers markets—including Montclair, Jersey City and Hoboken—and to 600 CSA subscription members in Montclair, Westfield, Jersey City and beyond. Once a week, Krueger makes his CSA deliveries.“I started with 2 acres, then grew it...” he says. Standing in the middle of his fields, Krueger looks around in wonder. “I was never rich, I never thought I’d be able to do this.” He pauses to shake his head, look around and laugh. “I never had a lot of money in my entire life. And then I bought the farm—and lived to tell about it.”Laurie Lico Albanese is a novelist whose latest book is Hester. She lives with her husband in Montclair, where they have a lovely backyard garden.
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With nearly 10,000 farms across the Garden State, inevitably there will be leftover crops and not enough farmers or time to pick them. For nearly three decades, a New Jersey organization has been on a mission to save those thousands of pounds of spare crops and donate them to those who need them most.Farmers Against Hunger (FAH), a Burlington County-based nonprofit, has been working as a bridge between the state’s agricultural community and hunger-relief organizations since 1996. The program works directly with farms across the state to set up times when volunteers can go onto the farm to glean (gather and pick leftover crops), before loading the produce onto their fleet of trucks, which will drop off hundreds to thousands of pounds of fresh food to organizations that feed those struggling with food insecurity.“We were started by farmers. They noticed that fields of food were not all being used,” says program director Stacey Kennedy. “The farmers got together to think of a way to really piece together this beautiful fresh food that they’ve worked so hard to grow in the Garden State, and how that could get to people within their communities that were in need of fresh food.”[caption id="attachment_342284" align="aligncenter" width="1024"] Anyone can volunteer to help out. Photo: Courtesy of NJAS Farmers Against Hunger Team[/caption]FAH, which is part of the New Jersey Agricultural Society and is based in Delran, has more than 200 farms across the state in its network and about 80 core farms it frequently works with. These farms reach out to FAH when they have a surplus of crops, then FAH sends its volunteers the gleaning details. There are typically three to five gleanings per week.Volunteers have the opportunity to be a farmer for the day. Kennedy describes the volunteer experience as a “VIP gleaning and tour” of the Jersey farms they work on. In these private gleaning sessions, farmers take an average of 15 volunteers out to designated parts of their fields that are covered in crops that would otherwise go to waste, and the volunteers work hands-on for about two hours to gather as much produce as they can.FAH has gleaned all kinds of produce, ranging from light crops like spinach and blueberries to heavier items like squash and watermelons.“It’s always an adventure. There are no two pickings that are the same,” says Harry Cross, 68, a Little Egg Harbor resident who’s been volunteering for more than a decade.Previously a farmer himself, Cross is passionate about reducing produce waste and feeding those in need. He typically gleans with FAH three or four times a year, and when he goes, he tries to fill up his own truck with crops left after the group gleaning, which he distributes to his own local food pantries.“I try to go to pickings where the produce can be kept for a longer period of time and is very usable,” he says, noting that his favorite things to glean are apples and corn. “The last time I showed up to [one of the pantries] with apples, there was a big cheer among the people in line.”[RELATED: Exploring the Future of Farming in New Jersey]
Anyone can volunteer with FAH. Currently, there are more than 500 active volunteers, and many have been participating for years. Some may only participate a few times a year, like Cross.As for distribution partners, there are about 80 hunger-relief organizations, such as food banks and soup kitchens, to which FAH supplies free, fresh produce within two days of collection. Some organizations they regularly service are located in Camden, Mount Holly, Trenton and Highland Park; some of these are considered food deserts, which are areas that have limited access to affordable and fresh foods.In addition to its main hunger-relief organizations, FAH takes produce to Camden’s Cathedral Kitchen, typically giving them hundreds of pounds of food each visit. Cathedral Kitchen, which has been in operation for 48 years, is incredibly valuable to Camden, the poorest city in the state. The kitchen serves dinner on weekdays and lunch on weekends, supplying anywhere from 450 to 650 meals a day.“There are no supermarkets in Camden. Our guests are able to come here and get a hot, nutritious meal prepared by our team of chefs. It’s something they wouldn’t have access to anyplace else,” says Noreen Flewelling, Cathedral Kitchen’s senior development director.Much of FAH’s donations go towards hot meals, packaged meals sent to after school programs, and Cathedral Kitchen’s market stand, where guests can select the produce they want. Flewelling says it empowers them to have a choice, since food kitchens often just give guests a bag with preselected items.Other organizations with similar missions include AmpleHarvest.org, a West Milford-based nonprofit that works to reduce food insecurity. It has a national website where backyard gardeners can find local food pantries to which they can donate their excess harvest.America’s Grow-a-Row, a Pittstown-based nonprofit, owns more than 400 acres of land across four farm locations, and its produce is picked by volunteers and distributed to hunger relief organizations across the country.While organizations like these always welcome volunteers, helping the hungry doesn’t have to be done at a farm.“Support your local food pantry,” Cross says. “If you can’t glean, just ‘glean’ out your kitchen and take some stuff over there.”
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OpeningWoodshed Pizzeria Napoletana, Point PleasantA new pizzeria has opened at the Shore. Woodshed Pizzeria Napoletana is a quaint dine-in-only pizzeria, serving 12-inch wood-fired pizzas that are made in a large wood-burning oven imported from Naples, Italy. Woodshed also serves appetizers, such as meatballs and wings, and a variety of salads. The establishment, which is an expansion of Woodshed’s mobile pizza company, is BYO; though wine is also sold on site.219 Bridge AvenueLaNoma, Fort LeeAt this fine Italian steakhouse, just minutes from the Hudson River and George Washington Bridge, classic Italian dishes are served in an earthy, classy, greenery-covered dining room. LaNoma’s menu features antipasti, pizza, pasta dishes; fish, chicken and steak entrées; desserts, signature cocktails and Italian wines. The restaurant is open daily for dinner; on Friday and Saturday nights, it's open until 2 am.2010 Hudson StreetKizbee’s Kitchen, Ocean CityThis bakery has been selling gluten-free sweets since 2013. Its first brick-and-mortar location opened in Egg Harbor City in 2015. Chef/owner Jenna Kisby is gluten-free herself, and she wanted to make gluten-free treats more accessible to South Jersey residents. She recently opened her second location in Ocean City—just a few blocks off the beach—and serves the same fan-favorite baked goods as her flagship location: cinnamon buns, jumbo cookies, pop tarts, cookies and much more.611 East 8th Street[RELATED: The Best Restaurants in New Jersey]
ClosingEffin Egg, MorristownThe only Jersey location of this fast-casual breakfast chain will shutter after its final day on Saturday, August 31. Effin Egg, which sold craft breakfast burritos and sandwiches, opened in Morristown back in March 2023. Just a little over a year later, the team went on Instagram to announce it will be suspending operations "until further notice" due to “the current economic climate, shaped by recent policy changes and rising food costs.”Flour on First, Atlantic HighlandsLast week, the owners of this longtime bakery announced on social media that they would be closing shop by the end of the month. “Over the last 15 years here, I have baked many buns, but this is my favorite & most important, thus far,” the post read, paired with a photo of a cinnamon bun, ultrasound photos and an image of a onesie that says “homemade buns.” With a new baby on the way, the couple decided to close the bakery—which sold popular items like mini brioche pastries, cakes and cinnamon buns.
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Lisa Sawyer Derman wanted to bring bourbon from her native Kentucky to cocktail lovers in New Jersey. For help, she turned to her three kids in their twenties, who "instinctively knew" how to bring bourbon to the next generation, she says.The founder of Sparta-based Five Springs Bourbon, launched last June, Derman has brought her family-run brand into New Jersey bars, liquor stores and home bars. Instagram abounds with photos of the Paper Plane, this summer’s hot cocktail, crafted with Five Springs bourbon.Bourbon runs deep in Derman's roots. “In the Bluegrass State, we revere bourbon,” she says. “Along with racehorses, bourbon is our pride and joy and a pillar of our state economy.” Every Kentucky family, she says, is loyal to its chosen brand. “We love to just sip it,” she says. “We might add a bit to tea or coffee, or swallow a spoonful for a sore throat,” she says. “Bourbon is woven into our culture, and I couldn’t leave Kentucky without bringing that connection with me.”[caption id="attachment_342095" align="alignnone" width="778"] Five Springs Bourbon founder Lisa Sawyer Derman Photo: Courtesy of Five Springs Infused Bourbon[/caption]After law school in Washington, D.C., where she met her husband, Adam, of Metuchen, Derman took a legal job focusing on alcohol regulation. They later settled in Westfield, where they had three children. Derman continued to specialize in liquor law.Two decades later, Derman wanted to change hats and get inside the liquor industry. She crossed over to the company side and became general counsel of Absolut, then chief operating officer of Stoli, then chief executive at The Macallan. These mega-companies shape consumer tastes, she explains, by buying and developing liquor brands. In order to sign off on these transactions, Derman had to establish a brand’s value. “I’d find out, in detail, about their management and their process,” she says. “How the liquor is differentiated, distilled and marketed—from the grain farm to the distillery to the store shelf.”After 33 years of intense involvement with liquor brands, she realized that her next chapter was creating her own: “It was my time to be a pioneer and forge a path for other women in this industry.” And it's no surprise what she chose. “Bourbon is my Kentucky heritage,” she says. “It’s not an overexposed liquor. It has a huge upside and a whole new audience, like my kids, who are in their twenties and love the new bourbon bars as well as the classic bourbon cocktails.”Determined to put bourbon "front and center on cocktail menus,” she set up a tasting lab in her family's Sparta kitchen and devised a variety of naturally infused mixing bourbons. She named the venture Five Springs after her Kentucky hometown's nickname.[caption id="attachment_342088" align="alignnone" width="778"] The Derman family Photo: Courtesy of Five Springs Bourbon[/caption]Derman and her family perfected three distinctive flavors that are a giant step toward a finished cocktail, she says. All are 70-proof and suited to both grounding a cocktail and being enjoyed on the rocks. The Zesty Blood Orange flavor is ideal as the base of a delectable classic Manhattan, Old Fashioned or “a nuanced and fantastic Bourbon Aperol Spritz,” says Derman. Vanilla Maple is warm and inviting, whether in an eye-opening espresso martini or Bourbon Smash with mint and lemon juice. The herbal Honey Sage is versatile, comfortably starring in a Kentucky Mule with ginger beer, a Bee’s Knees with lemon and sugar, or the trendy Paper Plane, made with Aperol, Amaro and lemon.Derman has developed numerous cocktail recipes showcasing Five Springs Bourbons; you can find them on their website. Or you can order a bartender’s brainstorm that spotlights Five Springs bourbons, at Meximodo in Metuchen, Ristorante da Benito in Union, Industry in Sparta, The Ainsworth Hoboken, Sweet Waters Steak House in Westfield, and Publick House in Mountainside. The cocktail-curious can buy a bottle online or at a growing number of NJ liquor retailers.“My Kentucky family farm was on a lake in Five Springs,” Derman says. “Once again, I live on a lake—Mohawk—and Five Springs looms large.”
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Mention New Jersey wine to a friend, and you might get a skeptical response like, “New Jersey has wine? Is it any good?” The answer is an emphatic yes. There are more than 60 wineries across the state, and the quality, on the whole, ranges from very good to excellent.In fact, the New Jersey terroir (a French term for the natural environment in which wine is produced, including the soil and climate) is thought, in some areas, to mirror parts of France, the world leader in fine wine. Cape May, in particular, has become a premier wine-growing region in the state, with its sandy soil akin to the famous grape-growing Bordeaux region of France. Cape May wineries produce excellent cabernet sauvignon, merlot and sauvignon blanc wines.But, unlike some wine-tasting rooms in France, those in New Jersey lack pretension and offer a chance to learn about an industry that is quickly becoming one of the most exciting new wine regions in the country.Susanne Wagner, the wine director at Crystal Springs Resort in Hamburg, which has a renowned wine cellar with 45,000 bottles, has been observing the Garden State wine industry for the past 20 years and is excited by what she’s seen.“I think the quality has gone from lovely wines that are basic, and you could tell they were from New Jersey, to, Now I’m tasting wine from here that could be from anywhere in the world. It could be European or Californian. You just can’t necessarily tell anymore that they’re from New Jersey,” she says. “So I think they’re starting to play a role in the international market. They’re really up there in quality.”[caption id="attachment_341955" align="aligncenter" width="778"] Beneduce produces only 100 percent estate-grown wines, including pinot noir. Photo: Laura Moss[/caption]Beneduce Vineyards in Pittstown is considered one of the top wineries in the state. Mike Beneduce, the owner and winemaker, worked at a vineyard while studying plant sciences and viticulture/enology at Cornell University. In his junior year, he started planting grapes on his family’s farm in Hunterdon County; the vineyard opened in 2012.“Our goal was always to be a 100 percent estate-grown vineyard,” explains Beneduce, who runs the the winery with his wife, Corey. Since 2021, they have solely used grapes grown on their farm. “We’re working hard to find out which are the best varieties to grow, so that we can make the highest-quality wine possible."That tenacity has paid off. Beneduce has been recognized multiple times by the Garden State Wineries Governor’s Cup in various categories for best wine, and he was named New Jersey’s outstanding Farmer of the Year in 2022.The vineyard’s white wines are mainly riesling, chardonnay and gewürztraminer; for reds, they concentrate on pinot noir, cabernet franc, and their version of an Austrian red called blaufränkisch, which has become Beneduce’s signature red.Auburn Road in Pilesgrove, Salem County, is another top winery. Owners Scott and Julianne Donnini both left successful law practices 20 years ago to start their own winemaking business. When they began, it quickly became evident that Julianne was going to become the winemaker, says Scott. Now, they have 23 acres of vineyards on land considered optimal for growing grapes, as it's located near both the Delaware River and the Atlantic Ocean. This helps keep the weather temperate. Auburn Road is known for their chardonnay, which is aged in French oak, as well as their dry rosé and cabernet franc blend.Like many vineyards in New Jersey, they host outdoor wine-tasting events to help bring in wine lovers, both new and old, and serve pizza and small bites.Where to Find New Jersey WineOne reason many New Jerseyans may be unaware of the high-quality wine being produced here is that it’s not that easy to find in local wine stores. That’s partly because many, such as Beneduce wines, come from smaller, boutique vineyards that only produce enough wine to sell at their tasting rooms and for their wine clubs.For instance, Beneduce produces around 5,000 cases a year, and it always sells out—both to visitors and to its wine club. Many local vineyards have wine clubs, in which a seasonal selection of wine, curated by the winemaker, is shipped to members. Membership levels vary.“For a small winery like ours, we’d rather have people visit our farm and see the attention and care we’re putting into growing the grapes and making the wine,” says Beneduce. “It creates a more loyal consumer than just putting your bottle on a shelf next to a thousand other bottles, where you don’t have the chance to tell your story or give people a unique experience.”[caption id="attachment_341954" align="aligncenter" width="778"] Beneduce has been producing wine since 2012. Photo: Laura Moss[/caption]Hawk Haven Vineyard in Rio Grande, Cape May County, has 300 members in its wine club and also sells out its wine production each year. On a recent summer Friday, the vineyard was buzzing with visitors to its lively weekly event called Rootstock, where a band was playing to an enthusiastic crowd. A food truck was parked out back. Todd and Kenna Wuerker opened the vineyard in 2009, and since then, their wines have been recognized for their quality. The 2023 petite sirah rosé and the Fizz Nouveau, a sparkling rosé, were especially lovely.Just How Good Is It?In 2012, Garden State wineries took part in a wine-tasting event at Princeton University known as the Judgment of Princeton, where the New Jersey wines surprisingly outperformed many of the foreign imports. In 2023, at a double-blind tasting, not a single person in the room was able to distinguish between the New Jersey wines and the bottles from other countries valued at several hundred dollars each, says Devon Perry, executive director of the Garden State Wine Growers Association (newjerseywines.com), which has been around for almost 40 years and promotes locally grown wine.She wants more people to be aware of state’s exceptional wines, noting that tasting is believing. “The wine really does speak for itself. We give people what’s called an epiphany wine experience nearly every day. People are shocked at how exceptional our wines are....I think the awareness of our high-quality wines has absolutely grown since 2012,” she says.Jeffrey Vasser, executive director at New Jersey Division of Travel and Tourism, agrees that the quality of New Jersey wines has increased tremendously over the past several years.“Our winemakers have made a commitment to producing the best wines possible, and it shows. If you haven’t had a bottle of New Jersey wine in the past 10 years, you will be astounded at how good they are,” he says.Visiting a New Jersey WineryHawk Haven Vineyard also offers wine tastings and live music events throughout the fall, as do many other New Jersey wineries. It's a great way to get to know the wine and the people behind it firsthand.Visiting a local vineyard, taking a tour, and visiting their tasting rooms may be the most enjoyable way to truly escape our day-to-day, says Perry. “At the same time, you’re supporting farmers, you’re supporting agritourism, and you’ll have an experience unlike anywhere else, where every winery you visit is family owned,” she says. “The wines in New Jersey are exceptional and rising.”So what does Beneduce say to critics who are skeptical that New Jersey wines are on par with Californian and European wines?“I think it’s up to people to decide if it’s any good—but the quality has really improved exponentially in the last decade. We finally have enough collective experience to start figuring out which varieties work here. And we’ve garnered national and international attention, with top scores from critics that taste wine all day, who are giving us scores of 92 and 93 points. I think the quality of the wine here is the best it’s ever been. And certainly, for people that are interested in eating local and drinking local, there’s nothing better than having a meal with locally grown food and local wine.”New Jersey's Top WineriesVisit one of these wineries for a wonderful bottle and experience.* Beneduce Vineyards, Pittstown * Auburn Road, Pilesgrove * Alba Vineyard, Milford * Hawk Haven Vineyard, Rio Grande * Meadowbrook Winery, Oldwick * Sharott Winery, Hammonton * Unionville Vineyards, Ringoes * Ventimiglia Vineyards, Wantage * Working Dog Winery, Robbinsville
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OpeningThe Hudson Rose, NutleyWhat once was the two-story Franklin Steakhouse is now the Hudson Rose, a New York City-inspired restaurant serving elevated American fare and drinks. The new restaurant comes from chef Andrew Riccatelli, a former Chopped winner, and features dishes like caviar hot dogs, whole dry aged duck for two, filet mignon, and a raw bar. There are signature cocktails, draft and bottled beers, and an extensive wine list. The second floor of the building is dubbed as the Harlow Room, which will be used for events.238 Franklin AvenueCafe Cartel, HobokenA new coffee shop is in Hoboken. Cafe Cartel is a Colombian coffee shop with coffee imported from the city of Medellín. The cafe plays on the cartel crime theme by labeling itself as “your local caffeine dealer” and “your silent partner in caffeine crimes” in several Instagram posts. Plus, the shop is black and red themed, and its logo is a skull wearing a black cowboy hat and red bandana mask. A variety of hot and iced coffee drinks are served daily, in addition to pastries and empanadas.1100 Adams StreetVan Leeuwen Ice Cream, Jersey CityWith shops continuing to pop up across the country, pints being sold in various grocers, and online ordering with nationwide shipping, this ice cream chain is a national hit. Van Leeuwen’s second New Jersey location opened this week, three years after its first shop opened in East Rutherford’s American Dream. The shop serves fresh hand scooped ice cream in its signature dairy and vegan flavors, like earl gray tea, marionberry cheesecake and peanut butter brownie honeycomb, as well as pre-packaged pints, sandwiches and bars.347 Grove StreetActs of Graze, SwedesboroGrazing and charcuterie boards remain a foodie craze, and at this new cafe, personalized graze boxes, sandwiches, salads and desserts can be enjoyed for dine-in or to-go. Acts of Graze has been a charcuterie board and table caterer since 2021, specializing in classic grazing and brunch boards. It will continue to provide catering services while operating its first brick-and-mortar location.1454 Kings Highway[RELATED: The Best Restaurants in New Jersey]
ClosingGood Dog Bar, Atlantic CityThis dog-inspired (and dog-friendly) restaurant-bar announced earlier this week that its Atlantic City location would be closing on Sunday, August 8. Good Dog Bar, known for its elevated bar bites, like wings and cheesesteaks, and plenty of beers and libations, is a Philadelphia-based bar that opened its Jersey Shore spot back in May 2023. “Despite all our tireless efforts and dedication to keeping Good Dog Bar in Atlantic City thriving, the economic challenges we have faced here have become insurmountable,” the owners wrote in a closing statement. The Philadelphia location, which has been a popular spot in Center City for two decades, will remain open.
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Many of us are unaware of the countless people facing hunger in our own backyards. Hunger impacts people in every county in New Jersey, including our neighbors, coworkers, and the kids in our children’s schools. According to Feeding America, nearly 1 million people—one in nine—face hunger in the Garden State, and of those, more than 260,000 are children.If you are blessed to have food on your table and want to help others in your community, consider getting involved in a nonprofit or food bank. Or, if you are looking for food or resources for yourself, a family member or a friend, consider the following:United Way of Greater Union CountyThis organization works to close the gap of food insecurity for families living in Greater Union County. The group identifies distribution sites to ensure people have access to nutritious meals.Table to TableCelebrating its 25th anniversary this fall, New Jersey’s first food-rescue organization picks up fresh, high-quality food that would otherwise be discarded and delivers it to partners such as soup kitchens, homeless shelters and senior facilities. If you own a restaurant, catering business or other small business with food to donate, or if you want to volunteer, reach out.FulfillServing Monmouth and Ocean counties, Fulfill focuses on food distribution and more by offering culinary training, SNAP enrollment assistance, affordable healthcare insurance guidance, and tax-refund referrals. Fulfill is committed to providing resources for people in need to become financially sound and self-sufficient.Community FoodBank of New JerseyThe largest food bank in the state distributes food to over 800 pantries and soup kitchens (and worked around the clock in the height of the pandemic). Both the Hillside and Egg Harbor Township warehouses are open for volunteers and food donations. The most needed food items include canned proteins, shelf-stable milk, canned fruits and vegetables, peanut butter, pasta, rice and beans. Non-food items in demand include diapers and feminine-hygiene products.St. James Social Service CorporationLocated at 604 Dr. Martin Luther King Jr. Boulevard in Newark, the St. James Social Service Corporation offers a food pantry and the Soul Food Café Soup Kitchen, serving an average of 175 people per day.Food Bank of South JerseyEach year, the Food Bank distributes almost 19 million pounds of food to people in Burlington, Camden, Gloucester and Salem counties. According to Feeding America, one in seven children face hunger in these regions, a statistic the Food Bank looks to change. Its Health and Wellness program offers initiatives on building nutrition awareness, including cooking instruction.Mercy CenterLocated in Asbury Park, Mercy Center’s food pantry recently expanded to increase access for people with disabilities and provide emergency services. In addition to healthy food, Mercy Center addresses crucial needs such as personal care items and clothing.In the words of Dr. Martin Luther King, Jr., “Everybody can be great, because anybody can serve.”[RELATED: Uniting NJ Communities Around Food, One Dumpling at a Time]
Steve Adubato, PhD, is the author of six books, including his newest, Lessons in Leadership 2.0: The Tough Stuff. He is an Emmy Award–winning anchor with programs airing on Thirteen/WNET (PBS) and NJ PBS. He has also appeared on CNN, CBS News and NBC’s Today show. Steve Adubato's Lessons in Leadership video podcast, with cohost Mary Gamba, airs Saturdays at 5 pm and Sundays at 10 am on News 12+. For more information, visit stand-deliver.com.
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[caption id="attachment_341517" align="alignnone" width="778"] Atlantic City chef Larry Alexander Photo: Courtesy of Larry Alexander[/caption]Chef Lawrence (Larry) Alexander is a living legend in Atlantic City. He has perfected the running of immense, potentially chaotic kitchens in mega-resorts, and is now top toque at the Atlantic City Convention Center and Jim Whelan Boardwalk Hall, feeding thousands daily. His secret? He radiates calmness. We found out why.NJM: We’re betting you got into cooking as a kid.Alexander: Does it show? My grandpop, Thomas Alexander, was a passionate home cook, deep into barbecue. He’d smoke up chicken and pork—wings, ribs, necks, every part—and he’d show me each step. I could smoke anything before I was ten.Those family meals must have been memorable.True, but most of what Grandpop smoked wasn’t for us. He cared deeply about people who were hungry or suffering. He’d tell me, "You have to look out for folks having a hard time, because someday that might be you." We’d go around our neighborhood delivering barbecue, and the gratitude of those people just lifted my heart.That’s a powerful life lesson for a kid!It sure was. Thanks to Grandpop, I wanted to give back with food. Once I had my working papers at 16, I got a job cooking and serving at a senior community. This kitchen was very devoted to the residents. Meals were a high point of the day, and some of them would walk through the kitchen in the afternoon so they could think about dinner. I loved that job. Those residents shared their life stories with us. Their family tree, their kids, the history they’d lived through—about Atlantic City when things were wild. What I learned is that people are people, no matter their era, their age, their background, their past, their opinions.Then the Boardwalk called?At 19, in 1982, I started at Caesars. I rose from order runner to line cook to chef at one of their restaurants, which did three meals a day, plus a buffet and bar. Then I was chef at an equally busy bistro at Harrah’s. In 2003, I was hired by the soon-to-open Borgata as chef of their spectacular buffet. The variety and quality were mind-boggling. I was promoted to manage the buffet’s dining room.You were some suave diplomat!I had to be everywhere at once, always smiling, and somehow, I was. Our diners came not just from the Borgata but from other hotels and all over Atlantic County. The funny thing is, the celebrity entertainers came too, with their friends, families, entourages. You’d expect them to be getting black-tie room service in their penthouse suites. But they loved our food, our exciting mood and our booths, which provided privacy. Dave Chappelle would sit in his booth’s "daddy chair" so his back faced the room. He’d have our prime rib brought to him; he couldn’t get enough.I understand you left Atlantic County for a while.I know, hard to believe! In 2009, I took a job in Miami, then California, and later Chicago. Time goes fast! The pandemic came. No job. My wife and I missed South Jersey and moved back to Egg Harbor Township. Atlantic City’s resorts stayed open, and the Hard Rock convinced me to head up takeout and boardwalk dining. In 2022, I got a great offer to be executive chef and general manager of the co-owned Atlantic City Convention Center and Jim Whelan Boardwalk Hall. It’s my current gig. I’m in charge of all the catering—the event meals—plus the concessions, fast food and fast-casual. I supervise provisioning, cooking, service. I manage 200-plus personnel: cooks, servers, bartenders, runners, cashiers. The two venues feed up to 14,000 ticket holders per night.How do you keep operations humming?You can have the world’s finest kitchen, ingredients and cooks—but the make-or-break is getting your people committed to teamwork and customer service. If they seem lost, it’s because they don’t know their own value or feel pride in their work. So I’m always there, gliding around, conveying the message that they count; that they can do this. I lend a hand to cooks falling behind at their stations, servers with unhappy customers, new hires with raw nerves. I never waver from being sensible, understanding and goal-oriented. This way, I get my people back into the rhythm.It seems you can connect with anyone.That’s just how I turned out, working with so many kinds of people in my food-service life. And I definitely have that hospitality personality, where you’re eager to create memorable experiences for your customers. As a boss, I bring confidence to young cooks so they can share the wealth. And I’m active in charitable organizations like the Professional Chefs Association of South Jersey and the Boys & Girls Club of Atlantic City.You’re known as an influential mentor.It’s a fire that burns bright. I hire for my company, including a lot of entry-level young people from Atlantic City. I look for friendly kids who are hungry to work hard and learn. It’s easy to spot them; their genuineness jumps right out. And then I show them the ropes and guide them. I think I’m a father figure; the kids call me "Pops," "Coach" or—I admit—"Grandpa." My recent protégé was a young man named Kareem, who was burning to work but was painfully shy. For a week, he shadowed me in everything I did, cooking and managing. I hired him, and he absolutely bloomed.Is Kareem climbing the kitchen ladder like you did?Not yet. He just decided to join the Coast Guard and its well-respected culinary program. He asked me to save him a place in the kitchen. I told him not to worry.Interview has been edited for brevity and clarity.
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Many of us can trace our Jersey roots to our folks or grandparents. Not so for the Hunt family, which planted itself in what is now Sussex County’s Fredon Township all the way back in the 1680s. They established dairy farms and orchards, planting apples, peaches, plums, cherries, peppers, tomatoes and more.The Hunts still cultivate some of the region’s most delectable produce on their 135-acre Windy Brow Farms, which sprawl across a breezy hillcrest; hence the quaint name. You can pick your own apples and pumpkins here in the fall, or shop in the farm store year-round. Its offerings have grown to encompass a coffee bar and a bakery that crafts sensational breads and pastries. (The focaccia, croissants, brownies and pecan pie are arguably the greatest of all time.)Windy Brow’s produce and bakery alone make it a culinary destination—but there’s even more deliciousness in store. The latest generation’s Hunt farmer, Jake, 34, has brought a gust of fresh air to Windy Brow. His splashy rookie effort, soon after teaming with dad, Jim, and mom, Linda, in 2013, was masterminding a creamy, dreamy ice cream sideline.[caption id="attachment_341095" align="alignnone" width="2000"] Jake Hunt, chef and host at Windy Brow Farms. Photo: KT Harrison[/caption]Jake earned his ice cream credentials while attending the University of Delaware. As a double major in agriculture and animal science, he built and managed a campus ice creamery showcasing milk from the school’s dairy cows. Later, in 2018, social media exploded with Jake’s wildly inspired Windy Brow invention: Taylor Ham-and-French Toast ice cream.[caption id="attachment_341091" align="alignnone" width="1024"] The ice cream “flight” offers six flavors of your choosing. Photo: KT Harrison[/caption]Today, ice cream aficionados from near and far wait patiently at Windy Brow’s creamery window, open from Wednesday through Sunday. Alongside Jake's famous flavor are other originals, many harvest-based, like Fig Honey Walnut Ricotta, Black Raspberry Truffle and Burnt Honey Pistachio. For customers plagued with inevitable indecision, an ice cream “flight” features six oversized scoops.And on Thursdays and Saturdays through mid-October, your ice cream treat can serve as dessert after dinner at Windy Brow. Its outdoor dining gazebo, opened in 2019, offers 45 seats and numerous picnic tables beyond. They all command sweeping views of rolling pastures, a picture-perfect old barn, and the open cooking station, which is crowned by a dome-topped pizza oven that runs on oak and ash logs from the farm.[caption id="attachment_341093" align="alignnone" width="1024"] The farm's open cooking station is crowned by a dome-topped pizza oven. Photo: Courtesy of Windy Brow Farms[/caption]The compact but varied menu is Italian-accented, field-fresh and fine restaurant-quality. Jake is head cook. “I learned about food through endless watching and tasting,” he says. “Even as a little kid, I knew what was right and what was wrong about a dish. I learned that cooking is both an art and a science.” Jake has also been deeply involved in the breadmaking at Windy Brow, where he “came to understand dough,” he explains. “It was a natural move from bread to pizza, which is dependent on good crust and standout tomato sauce.” (Here, sauce stars the farm’s vine tomatoes.) Jake brainstorms “creative and compatible toppings” with his kitchen and service crew.[caption id="attachment_341089" align="alignnone" width="1011"] Funghi pizza featuring mushrooms, arugula and peaches, served with a smile. Photo: KT Harrison[/caption]Windy Brow’s pizza lineup, currently seven varieties, covers classic tomato-mozzarella-basil pies, adventurous cross-cultural creations and vegetarian savories, all blanketed with farm-made mozzarella. I was hooked by both the tongue-tickling spicy kimchi pizza with four cheeses and the frisky Tōgarashi pie, flaunting house-made sausage and Japanese chili peppers. Pizzas feed one hungry person—or two if you order additional menu items, which most diners do.[caption id="attachment_341090" align="alignnone" width="2000"] Masterful meatballs with farm-fresh sauce and ricotta. Photo: KT Harrison[/caption]A quintet of non-pizza menu items range from snacky (blistered olives with focaccia and whipped ricotta), to light (delectably charred, fresh-picked gem lettuce with Taylor Ham jam and house-made gorgonzola), to indulgent (the Uncle Morty Sando, a gargantuan pizza-crust sandwich, bursting with mortadella, pistachio pesto and farm-made burrata. Most traditional of all is the hefty meatball dish, a spot-on Southern Italian blend of beef, pork and veal, laden with the farm’s ricotta.[caption id="attachment_341330" align="alignnone" width="778"] Windy Brow is a relaxing dining destination. Photo: KT Harrison[/caption]Windy Brow diners, from neighborhood families to destination daters, are an extremely relaxed bunch. Their body language telegraphs their delight in the eats, the BYO policy, the vibe, the view, and, often, the local band.“For so long, we Hunts have poured our love, passion and support into our community,” says Jake. “That Windy Brow’s community has expanded via the food we now cook makes us incredibly proud.”Windy Brow Farms, 359 Ridge Road, Fredon Township; 973-579-9657. Follow on Facebook or Instagram.Interview has been edited for brevity and clarity.
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OpeningLadurée, Short HillsA popular Parisian coffee and pastry company unveiled its first Garden State shop last week inside the Mall at Short Hills, located on the lower level next to Neiman Marcus. Ladurée, established in 1862, is a global brand with 14 U.S. locations. It sells bright and colorful pâtisseries, French macarons and lattes, most topped with whipped cream and macarons.1200 Morris TurnpikeSweet Kitchen, RidgewoodOne of Montclair’s popular eateries has expanded to Ridgewood. Sweet Kitchen serves breakfast and lunch daily, in addition to its fresh bakery items–like croissants, muffins and scones–and house brewed coffee, espresso and tea beverages. The new location features indoor and outdoor seating.90 East Ridgewood AvenueParkside Tavern, MorristownLocated in Headquarters Plaza, this new restaurant blends old world tavern cuisine and drinks with an elevated, spacious dining space. Dishes like steak frites, burgers, pork chops and oysters make up the French brasserie-inspired menu, plus craft beer, wine and creative cocktails. There is indoor and outdoor seating, as well as an indoor and outdoor bar.9 Speedwell AvenueTierra Colombia, SomerdaleThis Colombian restaurant celebrated the grand opening of its second location in mid-July. Tierra Colombia, which originally opened in Pennsauken more than 10 years ago, serves authentic Colombian cuisine in its vibrant, decked out dining room. Dishes like grilled skirt steak, seafood casserole, breaded pork loin and paella make up the lengthy menu. There also is a full bar with plenty of cocktails.209 North White Horse Pike ClosingPapa’s Pizza, SewellAfter nearly 30 years in business, a popular Gloucester County pizzeria is closing. The family behind the business posted on Facebook and TikTok earlier this week their reasons for closing. They wrote in the post that the company that owns the property “raised our rent so astronomically high we are left with no choice.” In the TikTok, one of the owners, Andrea, said their rent was going to be raised 17 percent this year, in addition to further charges that the small mom-and-pop business could not afford. The pizzeria, which opened in 1996, was known for its thin-crust pizza, sandwiches, wings and other pizzeria staples.
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Jeni Mendez watched closely as chef Eric Dantis stirred a pot of rice. Dantis was making mujadara, an Arabic lentil and rice dish, as part of a cooking class called Rice, Rice Baby at Heirloom Kitchen in Old Bridge. He began by caramelizing aromatics, then added rice to toast it, and then some water. “Don’t stir too often,” Dantis advised, “because you’re putting something cool onto something hot and bringing the temperature down.” Mendez and the 13 other students in the class looked eager to stir. They learned to resist.“What kind of rice are you using?” Mendez asked.“Jasmine,” Dantis said. “We’re using jasmine for everything tonight. It’s my favorite.”“My kids eat rice, like, four times a week,” said Mendez, a mom of two who lives in Marlboro. “They were getting tired of what I make.”About two hours later, Mendez had several new dishes to add to her repertoire. “I like to make things for dinner that I can pack in a thermos for the next day’s lunch,” she says, adding that the class inspired her.[RELATED: Just Like on 'The Bear': NJ Chefs’ Real-Life Tales of Passion and Pain]
“Rice making speaks to the soul of the chef,” says Heirloom Kitchen’s executive chef, David Viana, noting that it requires minimal ingredients (“rice, butter, salt, water”) but careful technique. “The diameter of the pot has a say; how much water goes above the rice has a say.”Heirloom Kitchen opened as a cooking school in 2014 and became a restaurant as well in 2017, when founder Neilly Robinson brought Viana on board as partner and chef. “What’s given the school its success is that, initially, everyone was freelance, but now, it’s a team that teaches and works in the restaurant,” Robinson says. “Everyone on the team contributes to the curriculum, whether they’re nerding out on fermentation or making pasta dough or teaching Filipino or Ukrainian or Azerbaijani cuisine.”Cooking schools throughout the state channel New Jerseyans’ love of food and restaurants into skills they can apply when feeding their families or hosting parties. For some patrons, a few hours of chopping and stirring are their own reward, an unusual date night or a girls’ night out. Others, such as Mendez, whose kids are adventurous young eaters, are there strictly to learn.Children’s classes are offered at some schools. Linda Cashan, owner of Kitchen 19 in Hammonton, enjoys the enthusiasm of the kids who attend her kitchen camps. “They’ll cook at home what they’ve made in class and then send me pictures of it,” she says.For adults, hands-on pasta-making classes are especially popular at Kitchen 19, but Cashan also finds students interested in classic French cooking; hence, a demonstration class that featured souffles this spring. “Not a lot of people can do that, because the techniques are more sophisticated,” she says, “and the best way to learn is to pay attention, pull stools up to the table, and talk in detail about it.”“Food allows you to connect with people on a primal level,” says chef Karan Fischer of Montclair Culinary Academy. “I educate them on knife skills, how to use which salt or which oil, how to use parchment rather than aluminum foil, when to add liquid in a risotto. It’s always hands-on. Muscle has memory, and I want them to keep these skills.”Although primarily designed as a degree-granting program for the lucrative restaurant and hospitality markets of the Atlantic City and Cape May regions, Atlantic Cape Community College’s campus in Mays Landing also offers hands-on and demonstration workshops known as enthusiast classes, according to Joe Sheridan, culinary arts director. “We’ve done themes like an evening in Provence, or a class on the Feast of the Seven Fishes,” Sheridan says. “Other times, it’s about one-pan meals or cast-iron cooking. It’s all for people who are re-discovering cooking or want to be better at it.”Most cooking schools for the general public offer single classes on a theme rather than a course with multiple sessions. Costs vary, ranging from about $65 to $175 per person for a two- or three-hour class, and they often sell out well in advance. “With so many people still working from home after Covid, people want experiences,” Cashan says.The Cooking School at Natirar, located on a 90-acre estate in Somerset County, offers classes in several settings, including outdoors. Natirar has classes such as Amazing Appetizers, with Asian dumplings, wild-mushroom tartlets and other tidbits for fancy parties, and Bakeshop, in which the secrets of black-and-white cookies and New York-style crumb cake are revealed.“We do a lot of steak and Stanley Tucci-style Italian,” says Randi Jeddis, manager of the cooking school. “We are all about entertainment. We have a full bar, and you can order a drink in class. You learn a lot, but it’s entertaining.” That’s not to say the classes are not skill oriented. This spring, Natirar offered Open Sesame, a class on preparing shellfish. “We’ve had a 40-person butchering class,” Jeddis notes. “We brought in a whole pig, and the dishes were made from it.”At Taste and Technique in Fair Haven, chef Heather Harm offers classes for what she terms recreational chefs, people who are “sick of making the same old stuff.” She aims for her classes to offer enhanced skills, whether a class requires participation (“In a hands-on class, you see how measuring flour in different ways affects the outcome,” Harm says) or keen observation, such as demonstration classes with renowned Jersey chefs such as Drew Araneo of Drew’s Bayshore Bistro in Keyport. “You’re not leaving here covered in flour, but you’ll still learn a thing or two,” Harm says.[RELATED: The 40 Best Restaurants in New Jersey]
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[caption id="attachment_339027" align="alignnone" width="778"] Sourdough doughnuts from Black Magic Bakehouse are the talk of Ridgewood. Photo: Courtesy of Black Magic Bakehouse[/caption]Ridgewood residents are going wild for sourdough. Not just loaves of bread, but baked goods such as doughnuts and cinnamon buns, all from Black Magic Bakehouse, the newest bakery downtown.The bakery opened in March, but the woman behind the dough, Deanne Veliky, 30, had gathered a dedicated following long before doors opened.Right before the pandemic, Veliky moved from California back to Bergen County, where she regularly sold her baked goods at pop-ups and took custom orders. All her products are naturally leavened, meaning there is no commercial yeast used, and it’s all sourdough based.Soon, she began selling her pastries in Hillsdale at a popular event called Sourdough Sundays, held at the Barista’s Touch. “We started gaining more and more traction every week,” she says.Demand for her goods grew, and she eventually moved into a space on West Ridgewood Avenue. “Everything just really lined up, and the space itself is everything I’ve ever wanted,” she says of the new digs, which includes a coveted, cozy corner spot.Veliky’s baked goods continue to bring people together, so much so that the bakery, which changes its menu daily, sells out within hours of opening. Be sure to get there well before noon.[RELATED: Your Guide to the Garden State’s Best Bakeries]
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USA Today has just announced its inaugural list of best bars in America, and two New Jersey bars made the cut.Tierney’s Tavern, an Irish pub in Montclair, and the Wonder Bar, an iconic music venue in Asbury Park, made the short roundup of 27 favorite spots around the United States.The list was compiled by the newspaper company’s network of food writers across the country, including The Arizona Republic and Florida Today; it includes their favorite taverns, cocktail bars and beach bars, both old and new.At the Wonder Bar, the famous spot on Ocean Avenue, rock bands play onstage while barflies sit at the large, circular bar—which was built in the 1960s. Bruce Springsteen is known to be a regular and has played there several times. This summer, alternative New Jersey rock band Dramarama performed to a sold-out crowd as part of the state’s North to Shore festival. The bar’s colorful painting of Tilly, a grinning amusement-park “fun face” on the exterior of the building, has become a widely recognized symbol of Asbury Park, and can be found on T-shirts and mugs all over the city. It was painted there in the 1950s.Wonder Bar even hosts a Yappy Hour for customers who want to bring their dogs. A large outdoor space includes a tiki bar and picnic tables. Shore singer-songwriter Nicole Atkins, from nearby Neptune, is slated to play there September 12.[RELATED: How to Spend 24 Hours in Asbury Park]
Tierney’s Tavern, a 90-year-old bar in Montclair, gathers college kids, boomers and old-timers alike at its vintage wooden tables and booths. The Sopranos filmed an episode at the bar, and actors William H. Macy and Emma Roberts once shared a drink here while filming a movie in town. Famous for its burgers, this classic Irish bar also hosts local bands upstairs. They even have a secret menu, and claim to have the smallest liquor store in town, selling packaged beer, wine and spirits.Some even say the place is haunted. Bartenders have often reported hearing footsteps on the second floor, as well as the sound of bottle caps hitting the walls and floor, even when the building is closed.The Tierney family opened the bar in 1934 and still operates it to this day.[RELATED: The 40 Best Restaurants in New Jersey]
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OpeningWonder, LedgewoodThis “fast fine dining” hub has been popping up across the state, and its latest location can be found inside Ledgewood’s Walmart. Wonder gives customers the option to order from 9+ diverse restaurants, all in one transaction, through its online or in-person ordering system. The delivery, pick-up and limited dine-in options—including Mexican, Italian, Middle Eastern, BBQ and American cuisines—are available for lunch and dinner.461 New Jersey 10Ram & Rooster, MetuchenAuthentic, non-Americanized Chinese food is served in a fine dining experience at this new restaurant. Chef and owner Sean Yan, formerly the pastry chef at Old Bridge’s Heirloom Kitchen, named the restaurant after his parents’ zodiac signs–the ram and the rooster–and pays homage to their culture’s cuisine. A Chef’s Tasting prix-fixe dinner is available here, featuring dishes like scallop tempura, corn wanton, black bass and white peach ice cream.83 Central AvenueIcarus Brewing, BrickFifteen beers are on tap at this brewery, which celebrated its grand opening this past week. Icarus Brewing originally opened in 2017 in Lakewood, but after growing in production and popularity, the team has moved operations to its new, much larger Brick location, which features a spacious indoor taproom and outdoor beer garden with activities like corn hole. The brewery serves a variety of homemade ales, lagers, IPAs and a hard iced tea seltzer, which can even be served as a slushie.2045 NJ-88Jenni’s Goodies, MedfordAfter earning years of selling personalized cookies, cakes and pastries from home, there is now a storefront for the boutique bakery in the heart of Downtown Medford. Jenni’s Goodies bakes and decorates highly detailed treats for all occasions, from weddings to birthdays to holidays. The new store is currently open Thursday through Sunday and will have pre-made treats on display for purchase, while still continuing to take personalized orders. In addition to the store, Jenni’s Goodies also offers a chic dessert trailer customers can rent for events.10 south Main Street
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Since taking over the iconic Saddle River Inn in 2013, Jamie Knott, 43, who calls himself “just a Nutley boy,” has become one of the top restaurateurs in the Garden State.His dining spots include the romantic French bistro Madame and the cheeky Cellar 335, a tiki bar and restaurant, both in Jersey City; Kinjo in Newark; and the Saddle River Café. They have quickly become some of the most celebrated restaurants in the state, with Saddle River Inn, Madame and Kinjo making New Jersey Monthly's list of the best restaurants in New Jersey this year.Knott starting cooking at the age of 16 and quickly rose up the ranks at some of the toniest dining establishments in New York City, including Artisanal and BLT.A clotheshorse who collects wedding bands and wristwatches (“I won best dressed in junior high,” he says), Knott is dapper and is fond of wearing designer clothing.But life for Knott hasn’t always been easy. He overcame years of alcoholism after multiple stints in rehab, with the help of his wife, Crista, a fellow Nutley High alum.[caption id="attachment_339875" align="aligncenter" width="1024"] Knott's lively Kinjo in downtown Newark serves Japanese fusion cuisine. Photo: Christopher Lane[/caption]After completing an inpatient program in 2003 and becoming sober at the age of 25, he connected with fellow Nutley High School graduate Ryan DePersio and helped him open the popular restaurant Fascino in Montclair.“It was great—it was just the two of us in the kitchen when we first opened. We listened to hip-hop every day and sweated in the 120-degree heat. You know, just a couple of Nutley boys,” says Knott. “I was with Ryan when we got the excellent New York Times review. It was a good time.”[caption id="attachment_339748" align="alignright" width="350"] Buy our August 2024 issue here. Cover photo: Christopher Lane[/caption]After Fascino, Knott returned to New York City for a time, working at more high-end restaurants, including Saluté and China Grill, where he learned to love Asian flavors.But he was ambitious and knew that what he really wanted was to open his own restaurant.“It was my childhood dream—it was everything to me,” says Knott, who still lives in Nutley with his wife and two children. "My passion is for all things delicious. I want to redefine the culinary landscape in this state through my cooking and my restaurants."When he took over the iconic Saddle River Inn, a traditional fine-dining restaurant in an upscale Bergen County town, he immediately began to modernize the place, updating the menu (“We kept the Maribar steak, which was probably 80 percent of the sales”), and getting rid of all the fake flowers and heavy drapery.“I was there every day from 10 am to midnight. I cut every piece of meat and fish and made every sauce,” he remembers. He was married with two young children at the time, so even with his busy schedule, he made sure to have time with his family as well.Now that he has five restaurants, he’s starting to expand his repertoire, becoming a mentor as well as a chef—giving young, up-and-coming cooks opportunities to make names for themselves at his restaurants.“My goal is to make delicious food and to give people opportunities,” he says.[caption id="attachment_339936" align="aligncenter" width="778"] From top: the mushroom miso ramen and shin Ramen fried rice at Kinjo. Photo: Christopher Lane[/caption]At Madame, the upscale French bistro that replaced Madame Claude Bis in 2023, he recently hired Sadie Alberti as his new chef de cuisine (Knott is the owner and executive chef of Madame and his other restaurants). She came from the well-regarded restaurant South + Pine in Morristown.Late last year, Knott opened Kinjo, a lively Japanese fusion restaurant in downtown Newark that has quickly became one of the hippest spots in the city. At press time, he was interviewing to find a new chef for Kinjo.And he’s not done yet. Knott says he recently signed a lease for a new restaurant in Franklin Lakes—where he has always wanted to live. He is taking over the space that housed the Golden Dynasty Chinese restaurant for 23 years and plans to open a high-end American bar and grill—some thing between the Polo Bar and Houston’s—in 20 months or so.[caption id="attachment_339876" align="aligncenter" width="1024"] Knott designed Kinjo to be a place where people could relax with a cocktail, have food and unwind. Photo: Christopher Lane[/caption]What does he think of the vibrant dining scene in New Jersey?“It’s exciting. The Michelin (guide) people should make their way over here soon,” he says.“We’re on a mission to raise the bar in New Jersey, and our goal is to set new standards that will wow and delight everyone who walks through our doors, one restaurant at a time.”
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[caption id="attachment_339850" align="alignnone" width="778"] Gass & Main in Haddonfield offers a new take on old favorites. Photo: Ted Nghiem[/caption]One unifying force in New Jersey, something that all of us can agree on, is that there are countless great restaurants here. Everyone has a favorite neighborhood pub, sushi spot, pizza place—and the list goes on. That’s one reason our annual Best Restaurants list is a must-read for New Jerseyans.Crafting the list is no simple task. Throughout the year, our editors and critics have checked out hot new restaurant openings, revisited old favorites and tasted countless dishes and drinks—culminating in a meeting of the minds to whittle down our list.In recent years, the list featured 30 restaurants, but with so many great places to dine in our state, our editors felt that it was time to increase that number to 40. This new list reflects the growing diversity of New Jersey and its variety of cuisines. Several recent openings made the cut, too, which shows the vibrancy of our food scene as well as its resurgence since the pandemic.What you’ll find below is a list of the 40 restaurants in New Jersey that our editors and critics feel are worthy of being on this selective, annual list. Each establishment features extraordinary food, service and ambience, and will present an unforgettable dining experience for any New Jerseyan who visits.Enjoy!Aarzu[caption id="attachment_339748" align="alignright" width="350"] Buy our August 2024 issue here. Cover photo: Christopher Lane[/caption]FreeholdWhen an Indian restaurant makes a dish as simple as garlic naan seem otherworldly, you know they are doing something right. But the nontraditional items at Aarzu shine just as brightly, with standouts like the duck paratha taco, a delightful culinary mashup boosted by a fabulous hoisin-tamarind glaze. Entrées, such as the lamb roganjosh, hit it out of the park, too. Don’t get too attached to specifics of the current dishes, though, as a major overhaul is on its way, with both a new menu and a new restaurant interior. “We love evolving and changing the menu, so we think it’s time,” says owner Sidharth Sharma. One can only imagine what they will dream up next. —Ryan Loughlin30 East Main Street; 732-333-0933BiciRamseyChef Anthony DeVanzo often cycles to work on one of his cherished Italian racing bikes (bici in Italian). But he’s been impassioned by cooking since his tricycle days, “when I could barely see over the stove,” he says. Later, DeVanzo mastered French technique at the Culinary Institute of America and opened Bici in 2016. Its dining space was recently doubled, and the menu has expanded, too, with seasonal fare like seared sea scallops with lemon risotto and an elevated Greek salad. At the menu’s core are Bici signatures like cauliflower sformatino (pudding) and garnet-red Chianti risotto. —KT Harrison61 East Main Street; 201-962-9015Black Sheep Provisions & BarGarwoodIf the designation fine casual in the culinary vernacular requires some clarification, this establishment is a prime example. Black Sheep’s unassuming visage is fronted with retail-style, plate-glass windows. Behind the glass, the setting is comfortable and modern, with laid-back elegance. Black Sheep's owners/partners—restaurateur Daniel Meyer, CFO; Vincent Comunale, a sommelier and alum of prominent restaurant groups; and chef Nick DeRosa, who cut his teeth in local kitchens, including Kitchen Step in Jersey City—each bring a niche of expertise to the table. The experience behind the cuisine can be tasted: juicy mussels presented in a bath of citrusy cream sauce with melt-in-your-mouth triangles of toast ready for dunking; golden-brown Barnegat scallops with a fragrant, cilantro-forward chimichurri; and expertly seared, dry-aged, bone-in DeRosa strip steak (DeRosa’s family owns prime beef purveyor F. A. DeRosa in Westfield). —Deborah P. Carter514 North Avenue; 908-518-9463[RELATED: Readers Choose Their Favorite NJ Restaurants of 2024]
Blu on the HudsonWeehawken[caption id="attachment_339841" align="alignnone" width="778"] Culinary gem Blu on the Hudson has a fantastic bar scene and delicious food. Photo: Courtesy of Blu On the Hudson/Joanna Lin[/caption]First-time customers “discover that our food is as riveting as our Manhattan skyline view, which frames the Empire State Building,” says Blu on the Hudson’s general manager, Andrew Christianson. But magic aplenty awaits inside, too, at Blu’s intensely social bar, seductive bar-cove tables, view-graced tables for two, and the stylish sushi bar. Service is personal, says Christianson, and executive chef JC Ortega’s dishes delight, whether fresh-that-day ahi tuna, salmon and branzino, or luscious Australian Wagyu steaks. Cocktails please the palate and the eye, and sommelier service focuses on the diner’s taste. —KT Harrison1200 Harbor Boulevard; 201-636-1200Café 2825Atlantic CityWhen Joe Lautato and his wife, Ginny, opened Café 2825 in 1986, they thought they’d retire early after the Tropicana, which looms over the property, bought the building in an expansion. That expansion never happened. Instead, Joe is still cooking his mother’s Sicilian recipes at what has become the hardest reservation to get in Atlantic City. The theatrical tableside burrata, cacio e pepe, and Caesar presentations are all musts. —Victor Fiorillo2825 Atlantic Avenue; 609-344-6913The CircleNewtonSoon after its 2021 opening, the Circle garnered New Jersey Monthly’s rare 3.5-star rating. Now it flaunts a liquor license for global tippling in its Colonial-farmhouse dining rooms and sunset-graced deck. Co-chefs/owners Brendan Ullmann, 30, and Tyler O’Toole, 32, met at Manhattan’s elite Jean-Georges. “We dared fate by opening out here during the pandemic,” says Fredon native Ullmann, “betting that Sussex County would embrace innovative, Asian-influenced, garden-fresh food.” Adds O’Toole, “Now diners drive from all over, and our local regulars are fiercely proud to be part of New Jersey’s culinary explosion.” Summer’s delightful duck entrée, uplifted with alluring Indian flavors, captures the Circle’s fervor and inspiration. —KTH310 Route 94; 973-862-6410Clemmy’sWaretownWhen Clemmy’s opened in Waretown as a 26-seat, farm-to-table restaurant last August, customers lined up to sit shoulder-to-shoulder at the counter. Chefs/owners Allen and Carolyn Walski plan to keep it cozy and seasonal, with lots of local ingredients, from Viking Village scallops to Valley Shepherd cheese. Chef Allen’s salads are odes to simplicity, his desserts a nod to comfort, with Grammy’s Famous Orange Cake a zesty staple. Entrées are finished with generous amounts of fresh herbs. Airline chicken breast, roasted to crisp, succulent perfection and served with seasonal greens and beans, is anything but basic. No reservations at this BYO, but there are cornhole and live music on the sidewalk, and the wait is worth it. —Kelly-Jane Cotter290 Route 9; 609-891-4066D’FloretLambertvilleHaving run the kitchens of some of New York City’s top restaurants and served as mentor to notable chefs like Tom Colicchio, Dennis Foy has been charming diners for the last dozen years in his own far more intimate space, D’Floret in Lambertville. With its open kitchen adjoining the 24-seat dining room, guests can watch the 73-year-old chef whip up fine, Mediterranean-influenced, seasonal dishes. The menu changes almost daily, so you might be lucky to dine when roasted lamb loin with a rich Bordelaise sauce or herb-coated seared swordfish are in the offing. Foy’s wife, Estella Quinones, brings her warm personality to the front of the house at this BYO. —Jill P. Capuzzo18 S. Main Street; 609-397-7400The Ebbitt RoomCape MayWith the Ebbitt Room open for 36 years, chef Jason Hanin, who has helmed it for eight, is well acquainted with its clientele’s expectations and takes them very seriously. But, he still reserves the right to shake things up. Tenets of Hanin’s kitchen include offering dishes that are clean, approachable and recognizable. “I never want someone to look at their plate and say, ‘What the hell is this?’” Innovation is all about the flavor arrangement, he says. Take the halibut, a menu favorite: “It has a white-miso marinade that becomes more umami in cooking, creating a natural sugar caramelization. It’s served on top of sautéed Tuscan kale, with carrot purée underneath for creaminess—but no cream. Then the plate is sauced with a reduction of fresh beet-root juice, which creates an intensity that adds sparkle and really closes the deal.” —DPC25 Jackson Street; 609-884-5700ElementsPrincetonDining at this restaurant is an extraordinary experience from start to finish. The choice is between a five-course tasting menu and a chef’s tasting menu, and the prices, though not for the faint of heart, are worth it. You’ll start with not one, but two amuses bouches: a homemade rice cracker with a smoked-salmon spread and delicate edible flowers sprinkled on top, and a buttermilk panna cottta with kimchi and trout roe. The service is extremely attentive and the ambience is sedate and monied. The inventiveness and originality of most courses are exceptional, like the rib-eye steak served over a burning slab of hickory and an actual living terrarium. For dessert, incredibly creamy Hawaiian vanilla ice cream with fresh strawberries and caramel served over a homemade biscuit is a showstopper. —Jacqueline Mroz66 Witherspoon Street; 609-924-0078Ember & EagleEatontownFrom the moment you walk through the door, you know you’re someplace special. Chef Ryan DePersio’s newest restaurant is located within the beautiful Suneagles Golf Club, in the former officers’ quarters of nearby Fort Monmouth. “It doesn’t hurt that you walk into a mansion, with these beautifully designed rooms,” says DePersio, the award-winning executive chef. “The anticipation builds once you’re walking upstairs to your table or for a drink at the bar.” The food at this lovely spot, which opened last October, is special—from the warm, house-made potato-and-onion focaccia to the delicious crudos to his signature ricotta gnocchi served with a sweet-sausage Bolognese. —J. Mroz2000 Lowther Drive; 732-443-3009FaubourgMontclairIn less than five years, Faubourg has become an institution in New Jersey for fine French dining and celebratory meals—and rightly so. Started by two French culinary veterans who formerly worked under famed chef Daniel Boulud, Faubourg’s Dominique Paulin and chef Olivier Muller have been regularly wowing restaurant-goers with their lively and sophisticated spot. Choose the sleek dining room or the stunning, glass-enclosed patio for your meal, and begin with one of their fabulous cocktails or a glass of champagne. Start with the tarte flambée, made with fromage blanc and bacon. The steak is cooked to perfection, but for a Gallic treat, try the coq au vin. The pair plans to open a second location in Weehawken this month, and it’s sure to be as busy as this one. —J. Mroz544 Bloomfield Avenue; 973-542-7700FelinaJersey City and Ridgewood[caption id="attachment_339842" align="alignnone" width="778"] Felina Jersey City has stunning views of the Manhattan skyline. Photo: Courtesy of Felina[/caption]These welcoming haunts share most of a menu, but like fraternal twins, their personalities are distinct. Felina Steak, an expansive Hudson riverfront perch, has a Parisian brasserie look and fashionable crowd, while Ridgewood’s Felina, exuberant and sometimes clamorous, is the twin always up for a party. It occupies a majestic, neoclassical bank reconfigured as varied dining spaces; the rooftop bar, serving the entire menu, is magical. Both Felina menus mix splendid pizza, pasta and meatballs with faves like seared Barnegat scallops, salmon fillet and Prime strip steak. At Felina Steak, the bright, seafood-focused dishes propose “eat light and love it.” —KTHFelina Steak: 2 Chapel Avenue, Jersey City; 551-277-0588Felina: 18 Prospect Street, Ridgewood; 551-276-5454FiorentiniRutherfordFiorentini (Florentines) Antonio and Brenda De Ieso grew up concurrently in Florence, but met in Manhattan. They crafted their own eatery in Rutherford, a town that Antonio considers “like a Tuscan village, so welcoming and supportive.” It’s no stretch to support a restaurant like Fiorentini, which aces pitch-perfect service, a BYO policy, and Brenda’s enchanted-forest decor indoors and out. Antonio’s authentic Italian food is explosively flavorful, artfully composed, and scrupulously seasonal, with myriad ingredients from the Boot. The chef believes that “food can uplift us,” but earthly delights abound here, like voluptuous pink-crab velouté enveloping a ricotta-and-egg-yolk “Raviolo Crab-onara.” BYO. —KTH98 Park Avenue; 973-721-3404F1rstHawthorneAdam Weiss’s mom and grandmother cooked and entertained nonstop. He says, “I was their little sous-chef.” Flash forward: Franklin Lakes’ kitchen kid graduates from the Culinary Institute of America and launches an increasingly high-profile Bergen County career. “But my goal was always my own place,” he says. His F1rst, open only a year, satisfies North Jerseyans’ yearning for a serene, suave BYO bistro serving dazzlingly delicious food, like gazpacho creamy with mozzarella, Alsatian-style duck breast with cider-braised red cabbage and sweet potato mashies, and Weiss’s thrillingly reimagined Mounds Bar. More to savor: F1rst’s hostess is—yup, Mom. BYO. —KTH112 Lincoln Avenue; 973-830-2119The Frog and the PeachNew BrunswickIt's a Tuesday evening, and nearly every table is full. The dining room is abuzz with conversation as servers swoosh past, handing out warm bread and delivering cocktails. After more than 40 years, F&P runs like a well-oiled machine, but manages to stay fresh with interior updates and a host of events, from Friday date-night magicians to wine-pairing dinners. And, of course, its seasonal options that lean on locally sourced meats, seafood and produce are expertly executed. Balance and excitement are menu fundamentals. The offering of Garden State sea scallops hits all the marks: baby bok choy with a hint of crunch, silky avocado, shishito peppers, and a sprinkling of toasted nori topped with an emulsion of pickled ginger. —DPC29 Dennis Street; 732-846-3216Gass & MainHaddonfieldNominated this year for a James Beard award as best mid-Atlantic chef, chef Dane DeMarco has brought nostalgia and fun to this alleyway 36-seat BYO that opened early last year. Having run several gastropubs in Philadelphia, DeMarco describes Gass & Main’s concept as “quirky upscale spins on classic dishes.” To fully appreciate DeMarco’s culinary skills, the five-course Dinner Party option lets diners sample close to a dozen of the 37-year-old chef’s creations, from flash-fried Brussels sprout chips to sweet-and-spicy rainbow carrots to truffle gnocchi mac 'n' cheese to a funnel cake-based strawberry shortcake. —JPC7 Kings Court, 973-721-3179Gioia MiaMontclairFinding your niche in a town known for its dining scene is challenging, but this tiny and mighty spot in Montclair proves it can be done. The menu shows this establishment understands its audience: lots of small-plate shareables, a generous selection of house-made pastas, and large plates with streamlined, relatable ingredients. I wrinkled my nose but demurred when my dinner-mates ordered the asparagus tabbouleh to share. One fork in, and I was grateful they had insisted. This rendition pairs nutty bulgur with subtly crunchy cucumber and asparagus, a tangy feta, a sprinkle of dill, and a fresh-mint vinaigrette finish. Lovely. Same for the spring-pea risotto with pickled fennel and grains, perfectly gooey with creamy Gouda. BYO. —DPC331 Bloomfield Avenue; 973-233-0350HalifaxHobokenChef Seadon Shouse grew up in a small fishing village in rural Nova Scotia, Canada, and grew to love seafood from a young age. He brings that sensibility to Halifax, located in the W Hotel in Hoboken. The warm, modern dining room looks across the Hudson at Manhattan's skyline for a stellar view day or night, and Shouse's kitchen stands up to the view. He smokes fish, seafood and meats in-house, and even makes his own vermouth. From the clam chowder to the New Jersey sea scallops, the ricotta gnocchi to the rabbit campanelle, the menu has something that everyone will savor and remember. —J. Mroz and DPC225 River Street; 201-253-2500Il CapriccioWhippanySure, there are restaurants with hipper scenes. But this classic Italian spot, open since 1984, is a longtime NJM favorite for a reason—many, in fact. There’s the delicious food from chef Antonio Grande, like the perfectly prepared Caesar salad, made tableside, and a veal parm that is so tender and delicate, we dare to call it light. Impeccable service comes from a staff who knows the names of practically everyone who walks through the door. The old-school establishment requires proper attire, so dust off your nice duds for a classy lunch or dinner. —Julie Gordon633 Route 10 East; 973-884-9175James on MainHackettstownThe 36 seats at storefront bistro James on Main are consistently booked solid. Chef/owner Bill Van Pelt opened in 2016, naming the place for his son. “I stay close to my roots,” says the Hackettstown native. “I do this for our community.” In the mix are out-of-town bons vivants paying homage to Van Pelt’s inventive, delectable New American fare, like crispy pork belly hunks with lusty mole sauce, and ravishing diver scallops atop a corn cake. Much of the menu conveys an alluring flicker of smoke from the kitchen’s flaming grill. —KTH105 Main Street; 908-852-2131Jockey Hollow Bar & KitchenMorristownA 1919 Italianate mansion is a grand and glorious setting, “but that’s where the formality ends,” promises Jockey Hollow owner/culinary director Chris Cannon. Varied dining environments suit your mood: outdoors under French café umbrellas; a cozy, clubby whiskey bar; a serene salon up the marble staircase; or the genial, Art Deco Oyster Bar. Cannon’s vibrant menu, served throughout, tantalizes with lushly textured, rousingly flavorful dishes like Jersey burrata with nutty, peridot-hued pea purée; short rib-stuffed, truffle-perfumed piramidali (triangular pasta); and Jersey-caught black sea bass atop lemon-scented purple quinoa. Jockey Hollow’s Thursday wine dinners are fearless, fun and frugal. —KTH110 South Street; 973-644-3180June BYOBCollingswoodClassically trained chef Rich Cusack was convinced there was still an appetite for French food among today’s foodie set, and to prove it, he launched June BYOB in downtown Collingswood three years ago. Since then, the white-tableclothed, gold-chandeliered, 42-seat dining room has been consistently packed. From the black truffle and duck jus-bathed hand-pressed duck breast to the swirled plate of escargot and royal trumpet mushrooms in Bordelaise sauce, Cusack’s gamble on folks with sophisticated palates has paid off. Meanwhile, for those seeking more casual French fare, Cusack and his wife, Christine, last year opened Café le Jardin, a French bistro in neighboring Audubon. —JPC690 Haddon Avenue; 856-240-7041KinjoNewark[caption id="attachment_339901" align="alignnone" width="1024"] The bao buns at Kinjo in Newark are extraordinary. Photo: Christopher Lane[/caption]Located in downtown Newark, Kinjo is the latest spot from chef Jamie Knott (Madame, Cellar 335) for hip foodies—but this time, he's created innovative variations on Japanese food. Knott says he wanted to open a restaurant where people could share small plates, relax with a cocktail, and listen to music when a DJ sets up on the weekends—and he delivers. The food is fun and interesting, starting with the bread service, where Knott makes simple steamed bao buns extraordinary with miso butter, crispy scallions and furikake, a Japanese seasoning. Warning: A fight could erupt over the Korean fried chicken wings and smashburger bao buns, already going viral on social media. —J. Mroz159 Washington Street; 973-944-2828LitaAberdeenRock-star restaurateurs David Viana and Neilly Robinson opened Lita in 2023. Homespun yet sophisticated, it offers dramatic, elevated takes on Iberian classics such as paella and piri piri chicken, cooked over a charcoal fire on an open hearth. Family recipes, luxurious ingredients and attention to detail reveal Viana’s reverence for the cuisine that “the people of Newark missed when they left Portugal.” The seasonal, three-course prix-fixe menu is refreshed weekly. An all-chef waitstaff alternates between front-of-the-house and kitchen duties, sharing tips. Adjacent to the dining room is La Otra, a cocktail nook noted for its globally inspired drinks. —Kelly-Jane Cotter1055 Route 34; 732-696-8517MadameJersey City[caption id="attachment_339839" align="alignnone" width="778"] Crêpes Flambé is layered with blood-orange cream at Madame in Jersey City. Photo: Heather Willensky[/caption]In this cozy, French, subterranean bistro in the former (and beloved) Madame Claude Bis, chef Jamie Knott brings on the hipster vibe in Jersey City. New chef de cuisine Sadie Alberti continues Knott’s vision of providing the perfect spot for late-night noshing (it’s open until 11 pm on Fridays and Saturdays), with flavorful short-rib gnocchi; the famed Madame burger, on a brioche bun with Basque cheese, caramelized onions, truffle aioli and fries; and sublime deviled eggs and caviar. Even the bread service—focaccia with Gruyère and French onion broth ladled over it—is divinely Gallic. —J. Mroz390 4th Street; 201-876-8800Ninety AcresPeapack and Gladstone[caption id="attachment_339921" align="alignnone" width="1024"] Chef Peter Rudolph felt an immediate "kinship" with the lush grounds at Ninety Acres. Photo: Courtesy of Ninety Acres[/caption]Creating a cuisine worthy of the lush environment of Ninety Acres, nestled in Natirar Park in Somerset County, sets a high bar. When chef Peter Rudolph, a California transplant, first spied the grounds, he says, “I felt a deep kinship with this place.” While executive chef of Madera, Rudolph earned a Michelin star in 2021, a distinction he describes as simply an outcome of keeping focus on the guests’ experience, “and then working really hard on the consistency of the product to provide that every time.” Rudolph, who joined Ninety Acres two months ago, is still massaging the product—a contemporary American cuisine with French influences. “I am looking forward to connecting with local purveyors and growers, which will play a large part,” he says of the revamped menu. Drawing from the property’s farm is a boon for Rudolph, who believes “vegetables are a continuation of the earth’s energy.” Presentations delight, like creamy carrot butter with fans of fresh dill for the warm, airy brioche buns, and dishes layered “from the top down,” like the duck breast arrayed with golden snow peas and cherries, finished with a foamy bacon jus. —DPC200 Natirar Dive; 908-901-9500Ocean SteakAtlantic CityThe finest casino in Atlantic City is Ocean Casino Resort, so it’s no surprise that the city’s finest steak house, with its recently renovated bar, sits inside the towering property. Start with a classic wedge salad, whatever East Coast oysters are being shucked, and the local scallops in a Jersey-corn-purée appetizer. Then dig into the ginormous tomahawk chop for two, topped with the shrimp scampi add-on, of course. —VF500 Boardwalk; 609-783-8000Orchard ParkEast BrunswickOrchard Park opened in December 2020, at the height of the pandemic, to…no acclaim. “Nobody was talking about restaurants,” says general manager Chris Sjoholm. “We were doing takeout, and we developed a huge local following. Since reopening for full service, we’ve been filling our 125 seats and bar most nights.” No wonder; Orchard Park checks all the boxes. It’s stunning, and service feels like an embrace. Executive chef Erick Dally incisively describes his open kitchen’s output as “rustic and refined,” like his meaty Mediterranean branzino with zesty Sicilian caponata, crispy fingerlings and sparky chimichurri. The buzzy oval bar beckons with superlative cocktails and eats like Dally’s short-rib grilled cheese on sourdough. Give in to the cookie skillet dessert. —KTH670 Cranbury Road at Chateau Grande Hotel; 732-554-5714Osteria CrescendoWestwoodWhen he opened this upscale, modern restaurant in downtown Westwood, chef Robbie Felice says he wanted to cook the kind of Italian food he ate while living in Italy—very simple and delicious. He achieves that goal while also creating a place that is warm and inviting. The space is divided in two, with a beautiful bar on one side and a sleek dining room with large windows on the other. Start with the ciccheti, an Italian term for small plates or snacks. The calamari fritti is divine, and don't miss the fazzoletti, handkerchief pasta served with basil pesto and stracciatella. The desserts are spectacular, especially the chocolate semifreddo, a frozen dessert served with vanilla crema, honeycomb, caramel and peanut crunch. On a recent visit, we practically licked the plates clean. —J. Mroz36 Jefferson Avenue; 201-722-1900pastaRAMENMontclair[caption id="attachment_339847" align="alignnone" width="778"] pastaRAMEN is so popular that it's booked solid almost every night of the week. Photo: Christopher Lane[/caption]Superstar chef Robbie Felice, a James Beard Rising Chef nominee, achieves a hat trick with this fun and vibrant Italian ramen spot (his other two popular restaurants are Viaggio in Wayne and Osteria Crescendo in Westwood). Here, he successfully melds Japanese and Italian cooking, known as Wafu, to create sensational dishes such as cacio e pepe gyoza, ramen Napolitan and temomi ramen shrimp scampi. It all works wonderfully together. Felice started the restaurant with pop-up tastings around the country, which were so popular that pastaRAMEN was born. The vibe is hip at this BYO in downtown Montclair, which opened just last year, and the music can be loud, but it’s definitely worth the wait for a table here. —J. Mroz6 South Fullerton Avenue; no phonePoached Pear BistroPoint PleasantFrom start to finish, this delightful storefront restaurant is a treat. Owner and executive chef Scott Giordano founded the Poached Pear ten years ago, and his creativity and commitment to fresh, quality ingredients are still evident. From the pear pizzetta to the sesame-crusted ahi tuna to the pan-seared diver scallops served over perfect zucchini and cherry risotto, this place is a winner. BYO. —J. Mroz816 Arnold Avenue; 732-701-1700Red HorseBernardsville and Rumson[caption id="attachment_339903" align="alignnone" width="1024"] Chef David Burke at Red Horse, which has two locations. Photo: Courtesy of Red Horse[/caption]“Red Horse is my passion project,” says chef David Burke. “These are historic restaurants with deep community roots. The challenge is updating them while honoring their legacy.” Red Horse Bernards Inn, once Bernardsville’s beloved 1909-vintage dining room and hotel, has been gracefully nipped and tucked. Its explosively flavorful food is finessed by Chris Grare, who has led kitchens in Hong Kong, New York City and New Jersey. His foie gras-stuffed duck breast is a master class in modern luxury. In Rumson, Red Horse’s no-craving-left-behind menu showcases glorious sushi, superlative steaks, beguiling desserts and a sensational Sunday-brunch value. —KTHBernardsville: 27 Minebrook Road; 908-766-0002Rumson: 26 Ridge Road; 732-576-3400Restaurant LatourHamburgRestaurant Latour at Crystal Springs Resort exemplifies the kind of rarefied hospitality offering often labeled aspirational, which means pricey. But Latour is inspirational too, proffering refined and restorative evenings that celebrate nature’s beauty and gifts. Dinner is a charmed experience that can stretch for hours, illuminated by sunset over the Kittatinny Mountains, ennobled by wine pairings from the resort’s legendary wine cellar, and graced by genteel service. Diners’ two options—tasting menus of three or seven courses—showcase chef Aishling Stevens’s innovative, micro-local creations, at once garden delicate and robust. —KTHCrystal Springs Resort, 1 Wild Turkey Way; 844-205-1857River Palm TerraceEdgewaterSays John Campbell, who founded this archetypal steak house in 1983, “We’re not about sizzle. We’re all about the steak.” River Palm Terrace’s beef is indeed all that: thick-cut, finely marbled Prime Angus, aged in-house, lovingly seared and broiled, and served precisely to order with a toothsome char. The ebullient hubbub in the vintage, wood-boothed dining room and inviting bar supplies the sizzle. Career waiters with old-school moxie steer diners through the massive menu and wine list. Ours led us to unforgettable steak tartare on crispy rice, sushi chef Andy Lin’s stellar rolls, chef Dino Suriano’s house-made pasta, porterhouse for two with a home-fries pancake, and righteous cheesecake. Long may River Palm Terrace reign. —KTH1416 River Road; 201-224-2013Saddle River InnSaddle RiverStep inside this rustic, old building nestled on the banks of the Saddle River, and you’ll feel like you’ve been transported to another time. Formerly a barn dating back to 1791, the dark wood paneling and water views add to the romance. Chef Jamie Knott took over in 2013, and he continues the tradition of fine, contemporary French dining, but adds a twist—sometimes with Asian influences, such as the Long Island duck served with lo mein and bok choy. This is an upscale establishment with prices to match, but the food and ambience make it all worthwhile. —J. Mroz2 Barnstable Court; 201-825-4016SagamiCollingswoodEditors' note: As announced in late July, Sagami is closed indefinitely following the passing of co-owner Chizuko Fukuyoshi. These days, sushi is everywhere. But that wasn’t always the case. The first sushi bars didn’t open in the United States until the 1960s, and Sagami, which debuted in 1974, appears to have been the first sushi restaurant in South Jersey and the greater Philadelphia area. Being first doesn’t always mean being the best, but in the case of Sagami, it remains peerless: impeccably fresh, expertly prepared, and in the same family for all these years. —VF37 Crescent Boulevard; 856-854-9773ShumiLeonia and RidgewoodFounded in Somerville in the 1980s by Chef Kunihiko “Ike” Aikasa, Shumi moved to Ridgewood in 2016 and debuted in Leonia in 2023. They’re owned and run by Chef Ike and his protégé, Livingston-raised David Seo. One is always on premises, keeping the bliss-out bar high. The twin sushiyas share à la carte lunch and dinner menus spotlighting original, ravishing rolls featuring the likes of marinated, seared Japanese Wagyu beef and sweet miso-brushed, lightly grilled Chilean sea bass. Stupendous dishes are many, like fatty tuna on crispy rice or in a poke bowl. But Shumi’s forte is omakase, the many-course chef’s tasting meal. Shumi Leonia offers a plush, private omakase room where Ike and Seo reverently carve every sublime morsel from fish and mollusks flown in daily from Tokyo. Yet these culinary temples feel more like chic clubs, with sleek décor, Rothko-reminiscent paintings by Leonian Ryoo Ji, and a soundtrack of sexy lounge music. BYO. —KTHLeonia: 354 Broad Avenue, 201-272-6577Ridgewood: 70 East Ridgewood Avenue; 201-345-0808Stage LeftNew BrunswickWith its Covid-shuttered townhouse dining room once again seating diners in Roaring Twenties splendor, Stage Left Steak has recaptured its longtime spot on this list. Opened in 1992 by Francis Schott and Mark Pascal, who produced dinners as Rutgers classmates, Stage Left is a cornerstone of New Brunswick’s downtown revival. Diners encounter perfectionism in every sip and bite, whether an Old Fashioned cocktail, an epic, all-Jersey charcuterie board, or massive lamb chop emerging triumphant from chef Ricky Stevens’s live-fire kitchen grill. —KTH5 Livingston Avenue; 723-828-4444ZeppoliCollingswoodThough not located on Collingswood’s central restaurant row, discerning diners have found their way to this small storefront BYO on the edge of town for authentic Sicilian cooking. Opened in 2011, the wood-paneled 35-seater offers a three- or four-course tasting menu for $55-$75 per person. Focusing on fresh ingredients and simple preparations, most dishes were created by owner and South Philly native Joey Baldino, and tweaked by chef Blake Weisman, like rabbit stew in a rich tomato and rosemary-coated potatoes. —JPC618 Collings Avenue; 856-854-2670
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The results of our 41st annual Jersey Choice Restaurant Poll are in. They showcase New Jersey Monthly readers’ picks for their favorite dining spots, by category, in New Jersey.Balloting took place online in February. The winning restaurants in each category received the most votes in their region—North (Ⓝ), Central (Ⓒ) or South (Ⓢ) Jersey. Ballots from duplicate email or IP addresses were disqualified. Editorial discretion was used when votes were cast for restaurants that, in our judgment, belonged in another category.We have also added our critics’ picks (★) for the top restaurants in the various poll categories.Qualified entrants were eligible to win our random drawing for a dinner for two at the restaurant voted Best of the Best in their region of New Jersey. A special congratulations to this year's winner, Joe R. of Haddonfield!So get out there and start eating![RELATED: The 40 Best Restaurants in New Jersey]
Best of the BestⓃ Gioia Mia, MontclairⒸ Stage Left Steak, New BrunswickⓈ Ebbitt Room, Cape May[caption id="attachment_339748" align="alignright" width="350"] Buy our August 2024 issue here. Cover photo: Christopher Lane[/caption]Best New RestaurantⓃ Gioia Mia, MontclairⒸ Toca Vez, Basking RidgeⓈ Maison Bleue, Cape May★ Spring House, Tenafly★ Maddy Rose at Liberty House, Jersey CityAmerican | New AmericanⓃ 1776 by David Burke, MorristownⒸ Stage Left Steak, New BrunswickⓈ Boatyard 401, Point Pleasant Beach★ Agricola Eatery, Morristown and Princeton★ Summit House, Summit★ South+Pine, MorristownAsian FusionⓃⒸ Aikou, multiple locationsⒸ Teak, Red BankⓈ Xina, Toms River★ Wabi Sabi, BloomfieldBagelsⓃⒸ O’Bagel, multiple locationsⓃⒸ Hot Bagels Abroad, multiple locationsⓈ Baron’s Bagels, Brick and Point Pleasant★ Bagels By Jarrett, West Orange★ The Bagel Cafe, Cinnaminson★ Livingston Bagel, LivingstonBakeryⓃ Calandra’s Bakery, multiple locationsⒸ Del Ponte’s, Bradley BeachⓈ Mueller’s, Bay Head★ Chocolatine, Denville★ Dixie Lee, Keansburg★ Ferrara’s, Ship BottomBang for the BuckⓃ Cucina Calandra, FairfieldⒸ Old Man Rafferty’s, New BrunswickⓈ Surf Taco, multiple locations★ Fins, Bradley Beach★ Popolari, Bloomfield★ Raymond’s, Montclair and RidgewoodBar SceneⓃ Grain & Cane, Berkeley HeightsⒸ Catherine Lombardi, New BrunswickⓈ Boatyard 401, Point Pleasant Beach★ Bradford Rooftop, Bridgewater★ Brown Room, Cape May★ Stirling Tavern, MorristownBarbecueⓃ Minuteman Whiskey Bar & BBQ, MorristownⒸ Local Smoke BBQ, multiple locationsⓈ Hickory Hog, Point Pleasant★ Boss Hogg Barbecue, South Plainfield★ Brother’s Smokehouse, Ramsey★ Henri’s Hotts Barbecue, HammontonBeer SelectionⓃ Cloverleaf Tavern, CaldwellⒸ Asbury Festhalle & Biergarten, Asbury ParkⓈ The Ark Pub & Eatery, Point Pleasant; Crab’s Claw Inn, Lavallette (tie)★ Capital Craft, Green Brook★ Revolution Gastropub, MorristownBreakfastⓃⒸⓈ Turning Point, multiple locationsⒸ Buttered Biscuit, Bradley BeachⓈ Mad Batter, Cape May★ Amy’s Omelette House, multiple locations★ Country MKT Diner, Closter★ The Frenchtown Cafe, FrenchtownBrew PubⓃ Trap Rock, Berkeley HeightsⒸ Triumph Brewing Company, Red Bank and PrincetonⓈ MudHen Brewing Co., Wildwood★ Four City Brewery, Orange★ Montclair Brewery, Montclair★ Pour House, WestmontBrunchⓃⒸⓈ Turning Point, multiple locationsⒸ Cross + Orange, Asbury ParkⓈ Mad Batter, Cape May★ Blue Café, Basking Ridge★ Comfi, Belmar★ Maeberrie Market, AvonBurgerⓃ Arthur’s Tavern, Morris PlainsⒸ Stage Left Steak, New BrunswickⓈ Exit Zero Filling Station, Cape May★ Committed Pig, Morristown and Summit★ Jug Handle Inn, Cinnaminson★ Good Dog Bar, Atlantic CityCatererⓃ Calandra’s Market & Deli, CaldwellⒸ Cattani Catering & Kitchen, EwingⒸⓈ Joe Leone’s, Mansquan and Point Pleasant Beach★ Laurence Craig, Maplewood★ Tuscany, Old BridgeChain Restaurant ⓃⒸⓈ Cheesecake Factory, multiple locationsⓃⒸⓈ Jersey Mike’s Subs, multiple locationsⓃⒸⓈ The Capital Grille, multiple locations★ Ruth’s Chris Steak House, multiple locationsCheese SteakⓃ Piccolo’s, HobokenⒸ Hoagie Haven, PrincetonⓈ White House Subs, Atlantic City★ Donkey’s Place, CamdenChineseⓃ Hunan Taste, Denville and MontclairⒸ Peking Pavilion, ManalapanⓈ Xina, Toms River★ A&J Bistro, East HanoverCoffee | Tea Bar (non-chain)Ⓝ Van Gogh’s Ear Café, UnionⒸ Booskerdoo, multiple locationsⓈ Lava Java, Lavallette★ Common Grounds, Oaklyn★ Grooveground, Collingswood★ Paper Plane Coffee Co., MontclairDeli (Italian-Style)Ⓝ Calandra’s Market & Deli, CaldwellⒸ Taliercio's Ultimate Gourmet, Red BankⒸⓈ Joe Leone’s, Mansquan and Point Pleasant Beach★ D’Angelo Italian Market, Princeton★ Fiore’s House of Quality, Hoboken★ Salumeria Biellese, HackensackDeli (Kosher-Style)Ⓝ Goodman’s Deli, Berkeley HeightsⒸ Harold’s New York, EdisonⓈ Kibitz Room, Cherry Hill; Irv and Karen’s Hot Pastrami, Brick (tie)★ Eppes Essen, Livingston★ Hobby's Deli, Newark★ Pickled Herring, EnglishtownDessertsⓃ Calandra’s Bakery, multiple locationsⒸ Catherine Lombardi, New BrunswickⓈ Washington Inn, Cape May★ The Gingered Peach, Lawrenceville★ Ladyfingers, Bloomfield★ Rails Steakhouse, TowacoDinerⓃ Prestige, New ProvidenceⒸ Americana, ShrewsburyⓈ Rainbow, Brick★ Mustache Bill’s, Barnegat Light★ Tops, East NewarkFrenchⓃ Bistro D’Azur, South OrangeⒸ Pascal & Sabine, Asbury ParkⓈ 410 Bank Street, Cape May★ Café le Jardin, Audubon★ Lorena’s, MaplewoodGerman | Austro-HungarianⓃ Wayne Steakhouse, WayneⒸ Asbury Festhalle & Biergarten, Asbury ParkⓈ Sebastian’s Schnitzelhaus, WrightstownGreekⓃ 12 Islands, StirlingⒸ The Greek Spot, multiple locationsⓈ George’s Place, Cape May★ Estia Tavern, MarltonHot DogⓃ Rutt’s Hut, CliftonⒸ Destination Dogs, New BrunswickⓈ The Original Hot Dog Factory, Voorhees★ Jersey Johnny’s Grill, Woodland Park★ Jimmy Buff's, West Orange and KenilworthIce CreamⓃ Applegate Farm, MontclairⒸ Bent Spoon, PrincetonⒸⓈ Hoffman’s, multiple locations★ Holsten’s, Bloomfield★ Latteria, Swedesboro★ Taylor’s Ice Cream Parlor, ChesterIndianⓃ Mehndi, MorristownⒸ Aarzu, FreeholdⓈ Aamantran, Toms River★ Indian Masala, NewtonItalianⓃ Cucina Calandra, FairfieldⒸ Catherine Lombardi, New BrunswickⓈ Spano’s, Point Pleasant★ Battello, Jersey City★ Popolari, Bloomfield★ Scalini Fedeli, ChathamJapaneseⓃ Ani Ramen House, multiple locationsⒸ Taka, Asbury ParkⓈ Xina, Toms River★ Aki, Bloomfield★ Mr. Pi’s, Highland ParkLatin American | CaribbeanⓃ Cuban Pete’s, MontclairⒸ Centrada, Red BankⓈ 410 Bank Street, Cape May★ Jaimito’s Peruvian, Clifton★ Pachamama, Greenbrook★ Samba, MontclairLunchⓃ Calandra’s Il Vecchio Café, CaldwellⒸ Cattani Kitchen & Catering, EwingⓈ Blue Pig Tavern, Cape May★ The Bistro, Haddonfield★ Sunday Motor Co., MadisonMexicanⓃ Casa Maya, GilletteⒸ Toca Vez, Basking RidgeⓈ El Pueblo Taqueria, North Cape May★ Barrio Costero, Asbury Park★ Julio’s on Main, VinelandMiddle Eastern | TurkishⓃ Chutzpah Kitchen, Maplewood and WestfieldⒸ Reyla, Asbury ParkⓈ Zaffron, Haddonfield★ Al-Basha, Paterson★ Evelyn’s, New Brunswick★ Li Beirut, CollingswoodPizzaⓃ Star Tavern, OrangeⒸ Vic’s, Bradley BeachⒸⓈ Brooklyn Square Pizza, multiple locations★ Brooklyn Original Pizzeria, Haddon Heights★ Coniglio’s Old Fashioned, Morristown★ Denino’s, Aberdeen and BrickRomanticⓃ Bistro D’Azur, South OrangeⒸ Catherine Lombardi, New BrunswickⓈ Ebbitt Room, Cape May★ Peter Shields Inn & Restaurant, Cape May★ Restauarant Serenade, ChathamSeafoodⓃ Limani Seafood Grill, WestwoodⒸ Bahrs Landing, HighlandsⓈ Lobster House, Cape May★ Halifax, Hoboken★ Kleins, Belmar★ Black Eyed Susans, Harvey CedarsSoup | Salad | SandwichⓃ Calandra’s Il Vecchio Café, CaldwellⒸ Frank’s Deli, Asbury ParkⓈ Blueplate, Mullica HillSoutheast Asian | ThaiⓃ A Taste of Asia, ChathamⒸ Bamboo Leaf, Bradley BeachⓈ A Little Thai Kitchen, Cherry Hill★ Muang Thai, Red Bank★ Rice Factory, Milltown★ Topaz Thai, BellevilleSouthern | Soul FoodⓃ Vonda’s Kitchen, NewarkⒸ Drew’s Bayshore, Bistro KeyportⓈ Kelsey’s, Atlantic City★ Corinne’s Place, Camden★ Marcus Live!, East RutherfordSpanish | PortugueseⓃ Don Pepe, NewarkⒸ Mar Belo, Long BranchⓈ Spanish Potato Grill, Brick★ Sabor Unido, Newark★ Ria Mar, South RiverSteakⓃ Roots Steakhouse, multiple locationsⒸ Stage Left Steak, New BrunswickⓈ Primal, Cape May★ Fox & Falcon, South Orange★ Strickland’s Steakhouse, Woodbridge★ La Fusta, North BergenVegetarian | VeganⓃ Veggie Heaven, multiple locationsⒸ Good Karma Café, Red BankⓈ Wildflower Vegan Cafe, Millville★ Brick City Vegan, Montclair and Newark★ Goodbeet, Haddon Township★ How Delish, West OrangeWine ListⓃ Restaurant Latour, HamburgⒸ Nicholas Barrel & Roost, Red BankⓈ Ebbitt Room, Cape May★ Pluckemin Inn, Bedminster
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We are entering a golden age of no-proof drinking. Never before have so many exciting and delicious non-alcoholic beverages been available on cocktail menus in bars and restaurants throughout the Garden State.The numbers reflect this. The market for nonalcoholic products in the United States grew by 29 percent in 2022-2023, and the no-alcohol market in the United States was valued at over $1.8 billion in 2023, according to IWSR, global beverage alcohol data analysts. And many people are going alcohol free in response to growing health concerns about how drinking can affect the body.It’s one thing to see the numbers, and it’s another to experience firsthand the specialness of the moment. One such place is the cozy, cabin-like space of Catbird, a new BYO restaurant with a wood-fired kitchen, right on scenic Deal Lake in Asbury Park. Sit on their lakeside porch and sip a bright, refreshing ISH gin, a London Botanical Spirit, mixed with Fever-Tree Indian Tonic and garnished with a lemon twist. There’s no alcohol in this tipple (or anywhere in the restaurant), and instead of registering what’s missing, you delight in the zingy herbal complexity of this gin-and-tonic alternative.[caption id="attachment_339467" align="alignnone" width="778"] Catbird owner Aimée McElroy mixes up a Pathfinder Spritz mocktail. Photo: James J. Connolly[/caption]The ISH Gin is just one of the nine nonalcoholic drinks offered at the Mocking Bar, Catbird’s curated collection of zero-proof and botanical beverages sourced from small producers, many of whom come from mixology or culinary backgrounds. “They have such beautiful flavors with a lot of creativity and passion behind them,” says Aimée McElroy, the owner of Catbird.With an equally playful name, Nettie’s House of Spaghetti in Tinton Falls has the Placebo Effect, a lineup of thoughtfully prepared nonalcoholic cocktails. For the Sunrise mocktail, the bar team squeezes fresh juice every day. “Because who doesn’t want fresh juice?” asks Tania Calabrese, Nettie’s owner/operator. The Placebo Effect lineup of mocktails reflects Nettie’s ethos of making everything from scratch.At the Ebbitt Room, one of NJM's favorite restaurants in Cape May, the bar swaps out the high-octane versions of traditional spirits, such as tequila or gin, for alcohol-free ones in their cocktails. But it isn’t a simple swap. Since there are so many non-alcoholic spirits on the market these days—a testament to the growing popularity of zero-proof drinks—you have to be careful about choosing one that will complement the other flavors in the drink, explains Billy Scott, general manager of the Virginia Hotel and Ebbitt Room.The Ebbitt Room strives to do more than just model their nonalcoholic refreshments on familiar flavor profiles, such as a gin and tonic or Moscow Mule. “Many of our drinks include fun, tasty elements that people have never drunk before,” says Scott. Many are created seasonally with ingredients from their own Beach Plum Farm. “It’s an opportunity to tie the farm-to-table to the bar’s cocktails.”Restaurant Latour at Crystal Springs Resort also offers mocktails on their menu. They’re currently serving a Stingless Nettle, made from a house-made stinging-nettle cordial, and a Spruced Fizz, which is made from Spruce Tip Verjus and honey.So, how did we arrive at this golden age?The Covid-19 pandemic seems to have been a turning point, at least anecdotally. That’s when Calabrese noticed a big shift. “It was an opportunity to not drink. It’s a lifestyle thing. If you live a healthier lifestyle, then you may want to drink less.”It’s also being driven generationally. While over two-thirds of all adults of drinking age are moderating their alcohol intake, the group that’s really behind the moderation and sober-curious movements are Gen Z and Millennials, observes Susie Goldspink, head of No- and Low-Alcohol Insights at IWSR.It’s worth noting that these generation groups often engage in moderation, not all-out teetotalism. Goldspink explains that, for the younger no/low-alcohol consumers, “the choice to moderate does not necessarily translate to an all-or-nothing approach. These age groups are more likely than older cohorts to switch between alcohol and no-alcohol products, either in the same occasion (blenders) or across different occasions (substituters).” This can mean starting the evening at a restaurant with a full-octane Negroni and then switching to a Phony Negroni for the second round.Whatever the reason, the demand is there, and New Jersey bars and restaurants are responding to it.“It’s an opportunity for us to make all guests feel welcome, no matter what they’re drinking. We want a non-drinker to feel just as important as those who want to have an Old Fashioned,” Scott says of their nonalcoholic refreshments.“It says, ‘Hey, we thought of you, too,’ when someone orders a club soda when they’re not drinking,” shares Calabrese. A lot of non-drinkers won’t even look at the cocktail menu. “There’s now something for everyone,” says Calabrese.[caption id="attachment_339637" align="alignnone" width="8256"] Catbird's Gin-ish & Tonic mocktail Photo: James J. Connolly[/caption]For McElroy, the Mocking Bar is a tribute to the restaurant’s location: “It’s an athletic community.” This includes surfers who aren’t going out to drink like they once did. And it’s what customers want, now and in the future. “We want to grow with our community, and we want to grow in new ways with the generations coming up behind us. If this is what they want, what a beautiful way to showcase it,” says McElroy.[RELATED: Savvy NJ Forager Harvests Eclectic Cocktail Ingredients From a Surprising Spot]
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Dan Greenberg began his career as a chiropractor, but after a dozen years in the job, he realized that his true calling was something else entirely: smoking fish and meats.Now, Dan and his wife, Sandy, have a thriving business, South Jersey Smoke House, based in Egg Harbor City.“In 2015, you couldn’t get fresh smoked fish on the Shore, only pre-packaged stuff,” Dan says. “So Sandy and I stepped into the breach.”The Greenbergs' salmon is smoked the way it’s been done for centuries, Dan says—but with South Jersey oak as the smoking wood. Their nova-style salmon is cold-smoked, smooth and less salty than lox, which they also make. They also do a pastrami-spiced nova, plus kippered salmon, which is hot-smoked, slightly baked, a little chunky and totally addictive, he says.[caption id="attachment_339647" align="alignnone" width="1024"] The Greenbergs' pastrami-spiced smoked salmon. Photo: Courtesy of South Jersey Smoke House[/caption]Dan got his start barbecuing when he became a volunteer fireman in Longport. He was running a chiropractic practice in Ventnor City but becoming increasingly frustrated dealing with insurance companies and paperwork. Some of his firehouse buddies were into making barbecue, and it wasn't long before he hopped onboard. “I’d grown up cooking alongside my Sicilian mom and knew my flavors,” he says. Everyone would bring beer and their smoker grills to someone's house, and each guy had his own style, spice rub, sauce, and smoking wood.“It was a great education, and soon I was very serious about barbecue,” Dan says. “I built grills on oil drums, and [Sandy] perfected our rubs and sauces.”The Greenbergs received positive feedback from friends, and word of mouth started to spread. Soon the couple was invited to sell their ribs at the farmers’ market hosted by Steve & Cookie’s restaurant in Margate. The very first day, they sold out.Dan shuttered his chiropractic office in 2015, and he and Sandy teamed up with a follower to open a casual barbecue restaurant in Ventnor City. Though the partnership didn’t last, Dan discovered a whole new passion: smoked fish. The Greenbergs ramped up their production and expanded to several farmers’ markets.“Our customers feel good about our responsible sourcing,” Dan says. “All our salmon, fresh and never-frozen, is from cold-water fisheries where the fish is sustainably wild-farmed in Iceland, Scotland, Sweden and Denmark’s Faroe Islands.”[caption id="attachment_339646" align="alignnone" width="1024"] A sandwich made with South Jersey Smoke House's beef pastrami. Photo: Courtesy of South Jersey Smoke House[/caption]Numerous meat items eventually found their way back into the Greenbergs’ arsenal. They churn out classics—pork and beef ribs, pulled pork, bacon, pastrami and corned beef—as well as brisket chili, four varieties of smoked cheese, and two smoked chowders (salmon and New England clam). Dan develops most recipes, though the crab dip and mayo-rich salads (ahi tuna, whitefish, chicken) are Sandy's.But the core of South Jersey Smoke House’s menu will always be smoked salmon, Dan says. Since moving operations in spring 2023 to a gleaming Egg Harbor City kitchen, they smoke 250 pounds of salmon weekly—and they sell out.“We don’t sell wholesale to restaurants or supermarkets,” Dan notes. “We’re a fresh-food business, by and for New Jerseyans.”[caption id="attachment_339649" align="alignnone" width="1200"] Dan and Sandy aboard their vintage fishing boat. Photo: Courtesy of South Jersey Smoke House[/caption]Customers can buy everything made by South Jersey Smoke House at the kitchen’s retail window Wednesday through Friday from 2 to 5:30 pm. Four farmers’ markets showcase their salmon varieties, corned beef and pastrami: Ocean City on Wednesday, Steve & Cookie’s in Margate on Thursday, Ventnor City on Friday, and Collingswood on Saturday. (Customers who live further away can order on the online gourmet purveyor Goldbelly.)“I’m constantly amazed,” Greenberg says, “that I found my true calling selling my own deli-style smoked fish to New Jerseyans, Philadelphians and beyond. I’ve never been happier.”South Jersey Smoke House, 40 Boston Avenue, Egg Harbor City; @southjerseysmokehouse on Instagram.[RELATED: Jersey Shore Barbecue Joints to Savor]
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Sometimes people boast about having the biggest or best of something in the world—and sometimes it’s actually true.Meximodo, a vibrant Mexican restaurant and bar in Metuchen, announced this week that it is being awarded a Guinness World Record for the largest tequila/mezcal selection in a bar/restaurant in the world.Meximodo opened last year and has more than 1,000 hand-selected bottles of agave spirits—tequila and mezcal—in its bar, ranging from large, well-known brands such as Patrón to small, family-owned artisanal brands, such as Adictivo Extra Añejo.“As we built our tequila and mezcal list for Meximodo and saw the number of bottles increasing exponentially, we realized that we had the potential for a world record,” says Saurabh Abrol, owner of the restaurant’s parent company, Le Malt Hospitality Group. “We are thrilled to have Guinness World Records confirm this achievement!”The award will be formally presented to the restaurant by a Guinness World Records official in person on July 24, which is also National Tequila Day.One of the key factors in Meximodo’s feat is that its library of tequila and mezcal is not merely in a display case; rather, the bottles are readily available for customers to indulge in. The restaurant’s team traveled to Mexico, with the help of their chef, Antonio Carballo—a native of Puerto Vallarta—to find the best rare small-batch tequila and mezcal producers unknown to U.S. distributors. They also learned about the cultivation of agave plants, saw craftsmen work and distill the raw ingredients, and tasted the finished products.Meximodo's spirits are organized like books in a library, categorized and cross-referenced by brand, region and tasting notes.New Jersey Monthly named Meximodo one of the best new restaurants in the state to try earlier this year. Patrons enjoy a regionally inspired menu of traditional and contemporary cuisine in a fabulous venue. Décor features giant flowers hanging from the ceiling as well as traditional Mexican crafts and artwork, including a massive painting of a La Catrina-style Day of the Dead face in the bar.Notable dishes include the Acapulco-style ceviche, with shrimp and avocado, and the pollo con mole, a house specialty of split-roasted chicken and mole poblano. For dessert, don’t miss the delicate churros served with Mexican chocolate and dulce de leche dipping sauces, or the spectacular corn flan.
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OpeningBig Chicken, BridgewaterNewark native and basketball legend Shaquille O’Neal is the man behind Big Chicken, a fast-casual fried chicken chain. Big Chicken got its start in 2018 in Las Vegas, and it has since expanded, now with more than 30 locations across the country; the new Bridgewater restaurant, set to open July 18, marks the first location in O’Neal's home state of New Jersey. Big, loaded fried chicken sandwiches can come topped with options like spicy sauces, mac and cheese, and crispy onions. Popcorn chicken, chicken tenders, salads, fries, shakes and sundaes make up the rest of the menu.640 Commons Way, Suite 4240Bistro Taino, BogotaColorful, open umbrellas dangle from the ceiling at this new Puerto Rican restaurant. Bistro Taino is a sister restaurant of Pop Taco & Bar in Dumont and Casual Habana Cafe in New Milford and Hackensack. It boasts a variety of authentic Puerto Rican and Caribbean appetizers and entrées. There also is a large menu of signature cocktails and sangrias.107 East Main StreetPark Place Prime, Atlantic City[caption id="attachment_339548" align="aligncenter" width="778"] Photo courtesy of Bally’s Corporation[/caption]New to Bally’s Casino is this contemporary steakhouse, featuring a vast menu of chops, seafood, cocktails and more. The name pays tribute to the casino’s original name, Bally’s Park Place. Steaks can be enhanced with toppings like truffle butter and grilled shrimp. Happy hour is offered daily, too, featuring deals on a variety of light bites and sips.1900 Pacific Avenue[RELATED: The 30 Best Restaurants in New Jersey]
ClosingBrick Lane Curry House, MontclairThe team at Brick Lane Curry House announced on Facebook earlier this week that the 15-year-old restaurant’s final day in business will be this Sunday, July 21. “This journey has been magical - we've forged lifelong friendships, been part of your special moments, and hopefully added a dash of spice and warmth to the vibrant tapestry of Montclair,” the post read. Brick Lane was a British-style curry house, known for serving Indian dishes like various curries, samosas, paratha, lamb chops and more. While the restaurant is closing, the team wrote in the post to keep an eye out, as “there might be a new adventure on the horizon for [them] soon.”Guerriero Gelato, MontclairLast month, the relatively new Morristown location of this gelato shop closed. This past week, the team took to Instagram again to announce that the Montclair location, in operation for nearly 10 years, will close in October. "Let me be clear, out Montclair shop is popular, last year we had a record year! However traffic and sales have no chance of keeping up with taxes, rents, the cost of living, labor, and food," the Guerriero family wrote in the Instagram post. Guerriero still has locations in West Orange, Teaneck and Caldwell.Uncle Milton’s, HobokenIn just two years of business, Uncle Milton’s became a popular destination for breakfast, lunch, dinner, catering and events. The Latinx-owned and LGBTQ+-friendly eatery served a diverse menu, including items like empanadas, pizzas, sandwiches and desserts, most of which can still be ordered for catering after the storefront closes on July 30. A post on the cafe’s Instagram account broke the news, which expressed the owner's gratitude for the community and plans to move to a new location in Hoboken sometime soon.
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[caption id="attachment_339240" align="alignnone" width="778"] Nancy Loo’s Dumpling Diplomacy builds community around making and sharing food. Photo: Andy Foster[/caption]It’s not your typical Montclair eatery, but at lunchtime on a recent Thursday, the Pay-It-Forward Pop-Up Café was as buzzy as the most bougie restaurant in town. People mingled as they lined up for helpings of thick, creamy chicken soup, homemade bread and miniature apple pies in the sunny Salvation Army cafeteria. Businesspeople sat next to senior citizens; a former mayor and town attorney were there, along with a group of noisy kindergartners, the woman who runs the local tutoring nonprofit, and clients who use Salvation Army services.Conspicuously absent was a cash register. After filling their plates, some just walked away; others scanned a QR code to make a donation to Salvation Army programs, including a homeless shelter, soup kitchen and case-management services.The monthly café was founded by former physicist Nancy Loo, who runs a business called Dumpling Diplomacy, which brings people together to build community by making and sharing food, with the aim of bridging differences and fighting hunger. (The company is not a nonprofit, but a “benefit corporation,” whose business goals include having a positive impact on society.)In addition to the monthly café, Loo hosts a monthly dumpling-making workshop, called Dumpling Day of Service, at Toni’s Kitchen, the local soup kitchen. Teams of 8 to 10 volunteers shape, boil and fry 500 dumplings, which are boxed and labelled with hand-drawn cards and donated to people living with food insecurity.“Our aim is to bring people together across all divides using food as a universal language,” says Loo. “The idea is that folks who have very little in common can create something in common by working together on an activity that no one knows how to do. We have a lot of families coming in to volunteer, and organizations where there are different groups, different cultures that don’t get along, or where they need to have difficult conversations.”The company’s reach is growing. Loo now teaches dumpling making at schools, temples, churches, charitable organizations and companies, in towns such as South Orange and Maplewood, after which groups eat together.They’ve started a new arrivals program at Toni’s Kitchen for Spanish speakers who are losing touch with their English-speaking kids, and they’ve hosted discussions for the Montclair Library’s Big Read about a graphic novel called The Best We Could Do, which tells the story of a Vietnamese refugee, and a movie, Nailed It, about Vietnamese nail salons.The germ of the idea for Dumpling Diplomacy came during the pandemic, when Loo started volunteering at Toni’s Kitchen and was struck by how many were struggling with food insecurity. “The need was so great that food was stacked floor to ceiling in their huge dining room,” she says. It wasn’t confined to certain areas of town, either. “Making deliveries, I realized that hunger was all around us.”Eager to find a way to contribute, she decided to host dumpling-making sessions at Toni’s. They’ve been so popular that people began complaining that they kept getting closed out. Dumpling Diplomacy was born.“These events have a great equalizing effect; guests who normally wouldn’t interact have a chance to meet,” she says.The partnership with the Salvation Army has been a boon for both. All the proceeds for the Pay-It-Forward Café go to Salvation Army programs, which include shelter and meal programs, social work services, and youth programming. It is staffed by volunteers, including culinary students from the Essex County Schools of Technology in Newark. And it’s become so popular that many people put their orders in ahead of time on the Dumpling Diplomacy website, in case they run out of certain items.The café exemplifies the Dumpling Diplomacy mission of bringing all members of the commuter together “in the same place, on equal footing,” Loo says. “Everybody eats the same food, but they have a choice about what they get to eat, which the homeless don’t often get to do.” The café also brings attention and volunteers to the Salvation Army.Says the nonprofit’s pastor, Carl Avery, “It’s a diverse group that comes in; people who wouldn’t necessarily meet find out what’s going on with other people around them.”[RELATED: These Restaurants Keep New Jerseyans Full—and Fulfilled]
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OpeningChicken Guy, Atlantic CityNew to Resorts Casino on the Boardwalk is Food Network star Guy Fieri’s Chicken Guy, a fast-casual chicken joint whipping up fried and grilled chicken meals. Big Bite sandwiches are made with two crispy fried or grilled chicken tenders and fun toppings, like buffalo mac ‘n’ cheese, hot honey or bourbon brown sugar BBQ sauce. Hot and regular chicken tenders come with two signature sauces, Guy’s chopped salad comes with fresh ingredients and chicken tenders, and sides include fries and fried pickle chips. Complete the meal with a Flavortown shake.1133 BoardwalkThe Address Greek, MorristownOne of the latest additions to Morristown’s lively dining scene is this fine Greek and Mediterranean restaurant. Inside the warmly decorated restaurant, guests can enjoy dishes from its authentic menu, including a cold mezze trio, fresh pita, lamb shank and salmon crudo, plus classic desserts like baklava. BYO.20 South Street Filoncino, Red BankThis Italian cafe comes from a family of Italian immigrants, who have been serving a variety of fresh goods in New York City and Staten Island for years. At its first New Jersey location, a wide variety of breads, pastries, sandwiches, pastas, coffee and an extensive list of vegan items are available for purchase, and they can be enjoyed to-go or inside the small cafe.111 Bridge AvenueBlack Cactus, AvalonAt this new Mexican restaurant, traditional dishes and cocktails meet cosmic, Shore vibes. Black Cactus, which opened during Fourth of July weekend, takes inspiration from the flavors of coastal Mexican and present them in its dinner and drink menu, which includes dishes like elote caesar salad, crab tamales and cauliflower al pastor tacos, and cocktails like spicy margaritas, peppercorn paloma and al-pastor old fashioned. The restaurant is now accepting reservations for its four-course prix fixe menu.2688 Dune DriveClosingTacocat, MargateThis walk-up taco shop has been a fan favorite for locals and tourists alike for five years. From the takeout-window, customers–who regularly wait in lengthy lines–ordered unique street tacos and nachos that could easily be enjoyed on the beach, which was located just two blocks away. Unfortunately, the Tacocat owners shared on social media this past week that they “made the difficult decision to shut down restaurant operations due to unforeseen staffing challenges.” However, the business will still be catering and its food truck will continue to operate at events.
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When a meal goes well, dining out is a pleasing partnership between the restaurant and the diner. In my 20-plus years of restaurant reviewing—17 for New Jersey Monthly!—I've learned that diners can fulfill their expectations by properly preparing in advance, asking questions and clearly stating preferences, speaking up, and reacting if things don't go your way. Here are some finer points.[RELATED: A Dining Critic's Secrets for Nabbing Top-Notch Service]
Before you go, prep like a pro. Check out the menu online, especially if you have a particular diet. If you do find yourself in a restaurant where you can’t eat most of the food, you’ll have to do your best to adapt, because no kitchen can detour too far from its menu to completely remake dishes. If none of the entrées work for you, order multiple appetizers and/or sides.And that pesky three or four percent credit card fee? Avoid it by bringing cash.Consult customers onsite!When I try a new place, I ask diners departing the restaurant, “What was great?” And I take their spontaneous, unfiltered comments to heart.Let your server know you’re calling the shots.Good service is attentive, respectful and organized. Help your server by noting if you have limited time—or ample time if you want a leisurely meal. If you feel your server isn’t taking you or their job seriously, address the issue; you’re paying for professional service. Taking a moment to summon your nerve can put your meal on the right course. Tell the server something like, “We want you to know that we expect your full attention.” The server will know they can’t get away with dismissive service.Pipe up if poor service continues.If your food arrives willy-nilly or cold, or if your server is rude or condescending, get up, go to the reception desk, ask for the manager and briefly describe the service fails or misbehavior. If the manager downplays your discomfort or makes excuses, restate your point of view. Things should improve from there. (And if your server has crossed a line by employing sarcasm or putdowns, ask the manager for a different server.)Know a good cocktail from a junky one.At many restaurants, “artisanal” or “craft” cocktails are just buzzwords. Not all cocktails are created equal. A good cocktail, even with bottom-shelf liquor, is made with honest, fresh, non-packaged ingredients. Righteous fixins include fresh-squeezed juices; housemade infusions, syrups and bitters; classic European liqueurs like Grand Marnier, amaro, Strega and Licor 43. So-so ingredients include pre-flavored add-ins like coconut rum, ginger liqueur, peach schnapps, boxed fruit purées or bottled-fresh lemon or lime juices. Awful, cost-cutting ingredients range from “toppers” like club soda or cheap Prosecco to fruity sodas like Sprite to factory-bottled lime juice to boxed juices (like orange or tomato). The lowest of the low? Flavored sugar syrups like you'd see at Starbucks; synthetically colored elements like blue liqueur or maraschino cherries; powdered mixers listed on the menu as "instant margarita" or "sour mix."Get the most out of a wine or beer list.Restaurants often permit diners to bring their own wine for a “corkage fee” that can range from about $10 to $35. You’ll still come out ahead, so find out in advance. If you choose to order wine, remember that a bottle contains five not-huge glasses. And whether you order a glass or a bottle, inform your server (or sommelier) of your budget and tastes. Then request a tasting sip of the two or three recommended. (Yes, you can taste first even if you're just ordering one glass!)Even a quadruple-the-retail-price wine list will offer some decent bottle values. Those are often the second- or third-cheapest wines on the list. Before ordering, you can take a moment to check out reviews and retail prices on a website or app like Vivino.If you simply can’t in good conscience order an ordinary wine that's been significantly marked up, think about beer, which usually provides better quality for the price. Again, feel free to ask for a tasting sip of a beer on tap.Work with your server.Find out what’s freshest and not frozen or canned, from eggs to fries to guacamole to salad. (I was once served canned beets in a pear salad.) Inquire if the produce is local. Sometimes the freshest main dish is a daily special. (If your server doesn’t give the price, ask!) Don’t automatically accept your server’s dish recommendation(s), which may simply be due to excess ingredients in the kitchen.Have it your way.If you like your pasta al dente, your side veg scrunchy, your bun toasted, or your salad dressing freely poured, say so. Kitchens don’t mind if a party makes easy special requests. Just be mindful that numerous or complicated instructions will confuse your server and frustrate the cooks.Order fish defensively.Always ask what day fish or seafood came into the kitchen, and do not order anything older than two days. If it comes out smelling off in any way, do not accept it. Fish and seafood at inexpensive restaurants are often frozen; inquire first, and consider whether frozen-fish dishes are something you'd be better off making fresh at home. Ask if fish has been deboned, or will be served with or without skin. And specify your chosen doneness, from “barely seared; sushi inside” to “cooked fully through.”Get to the meat of the matter.You know how you like your beef or lamb chops cooked, so don’t leave anything to chance. Your server should ask how you’d like your meat—but if not, pipe up. (For any order, settling for “the way the chef makes it” means that no one in the kitchen will be watching out for you.) In my experience, kitchens tend to err on the plus side of doneness—so if you want red-inside rare, ask for “rare minus.” If you order "well-done" steak, the kitchen is likely to select a flawed piece of meat, because well-cooked meat loses its smooth, even texture. If you fancy dry-aged beef, don't assume that even a pricey steakhouse’s steak has been aged. Ask your server!Knife-test your meat.When your beef or lamb is served, slice into it to make sure it’s properly cooked. If the meat is considerably overdone, contrary to your instructions, ask for a replacement. If it’s undercooked, request just a bit more fire; meat cooks quickly in high-heat restaurant ovens or on grills. (The same M.O. goes for fish.) Keep in mind that meats like short ribs or osso buco done "sous vide" are slow-cooked to tenderness, and nearly impossible to overdo.Make some dessert decisions.In a good restaurant, cakes and pies are made in-house or by a local pastry chef. Ask where the desserts are made. If they come from a factory bakery or food-service supplier, I decline. A restaurant’s ice cream might be made in the kitchen, or by a respected local creamery, which is OK. But increasingly often, the ice cream on the menu is just a packaged brand you can serve at home, such as Sedutto. I’d pass on the latter.Chocoholics, be picky.Fine restaurants use fine chocolate, not brands better known for chocolate syrup or candy bars. Ask! Top-notch baking chocolate can be domestic (Ghirardelli, Guittard, Scharffen Berger) or international (French, Dutch, Belgian or Swiss brands). Many upscale restaurants are loyal to France’s impeccable Valrhona chocolate.Do some cost-cutting.A restaurant’s lunch menu will often be close to its dinner menu but offer more bang for your bite. Remember that add-ons like truffle or foie gras will puff up your check. Likewise for bottled water, or club soda (which is carbonated at the bar, and pure profit for the restaurant). Steak sauces may or may not be included in the menu price; inquire when ordering.Charcuterie boards can be either a major or miserable value: Sometimes they're as copious as entire meals (like at Stage Left Steak or Agricola Morristown); other times, they're meager—slivers of salumi and shards of cheese. Ask your server how generous these assortments are, and/or look through photos on the restaurant’s Yelp page.When your check comes, go over it. I recently caught three overcharges on a lunch bill!Don't resort to revenge reviews.An unhappy but silent diner who tries to get even by venting on social media, and/or tipping vindictively, creates a lose-lose situation for everyone. When your meal is off to a bad start in any way—service-, ambience- or food-wise—the restaurant manager should work to salvage it.If the situation is truly intolerable or hopeless, cut your losses: Pay up and leave. Later, phone the manager (usually available before dinnertime) and describe what happened. You might get invited back on their dime.
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South Orange's downtown has a smattering of restaurants of varying cuisines, from a modern American spot run by celebrity chef David Burke to a popular Ethiopian restaurant to the deli that's the birthplace of the famed Sloppy Joe sandwich.Most are within walking distance of the train station, making things easy for commuters who want to grab a bite after returning home from work or diners from other parts of New Jersey who don't want to drive to experience a great place to eat. South Orange shares a school district with nearby Maplewood, and the two towns have a lot of New York City transplants used to good dining.Below are our top picks for the best restaurants in South Orange in alphabetical order.Why should you trust this list? Put simply, New Jersey Monthly knows New Jersey’s dining scene. Our editors and restaurant critics spend endless amounts of time traversing the state to dine at all types of establishments, from fine-dining restaurants to pizza places, old favorites to new restaurants bringing their own flavor to New Jersey’s culinary scene.Enjoy!Bistro D'Azur[caption id="attachment_338863" align="aligncenter" width="778"] Photo courtesy of Bistro D'Azur[/caption]When New Jersey Monthly reviewed this artisanal French-Mediterranean restaurant just a few months after it opened, we wrote of the "excellence to be found on the menu and the uplifting beauty of the space." Now, a couple of years later, Bistro D'Azur has earned multiple accolades in NJM's annual readers' poll (for French restaurant and romantic restaurant) and lots of local fans. The restaurant solely offers a prix fixe option, with two courses for $74 per person and three for $89 per person. The menu changes almost daily, but diners can expect entrées like roasted lamb rib chops, grilled swordfish and pan-seared scallops. On Wednesdays and Thursdays, a special five-course chef's tasting menu from executive chef Richard Krug is $69 per person. The restaurant uses locally sourced ingredients whenever possible. BYO. —Julie Gordon The Fox & Falcon by David BurkeSince opening in 2018, the Fox & Falcon has been a South Orange favorite for great food and a fun atmosphere, but when celebrity chef David Burke took over operations in 2023, he brought his own flavor to the place. Burke's (Red Horse, 1776, The GOAT) modern American menu includes some of his signature items, like the popular Clothesline Bacon, as well as entrées like EVOO chicken parm, surf & turf and a falafel burger, a sizable sushi menu, Burke's famously delectable desserts, and a full bar. Also check out the Snug, the restaurant's cozy Irish pub located downstairs. —JGJackie & Sons[caption id="attachment_338864" align="aligncenter" width="778"] Photo courtesy of Jackie & Sons[/caption]Delicious, fresh fare is on the menu at Jackie & Sons for breakfast, brunch, lunch or dinner to go. Dishes range from American classics to Mediterranean-inspired food to authentic Palestinian dishes, with a variety of platters and kebabs, omelettes, pitas, wraps, greens and the popular "meze heaven" offerings, where you can choose any three for $15 or four for $18 with options like cauliflower tahini, tuna salad, lemon parsley potato salad, falafel and beet salad. The smoothies and coffee drinks are also great.Miti Miti Latin Street FoodTasty Latin street food is the star here, with everything from chips and nachos to a variety of empanadas, quesadillas and burritos to Dirty Birdy Chicken Wings with several sauce options. A full breakfast menu is also available. Enjoy your food either inside or on the back patio. —JGThe OrderOpening just months before the pandemic began, the Order, a family business, has created a welcoming gathering place serving top-notch coffee drinks, plus a truly terrific seasonal menu for breakfast, lunch and early dinner. Dishes include a variety of delicious "Eggies," as the Order calls them, plus burgers, sandwiches, salads and bowls. It's a great place for a laidback meal catching up with a friend or two. —JG50 West South Orange Avenue, 973-313-1333Reservoir RestaurantThis old-school Italian restaurant (in its current location since 1965, in operation is New Jersey since 1935) is known for its fantastic pizzas, which are great sans topping or with a variety of meat or veggie options. Reservoir also serves up hearty Italian dishes, pastas and more in its casual, family-friendly space. —JG106 Wesst South Orange Avenue, 973-762-9795Town Hall DelicatessenWhat's more Jersey than a Sloppy Joe? (No, not the goopy meat sandwich you remember from high school cafeteria days, but the deli sandwich that anyone with a Jersey driver's license should know about). Town Hall Deli is the birthplace of the Sloppy Joe (dating back to the 1930s), and it still serves a mean one with the customer's choice of two meats plus Swiss cheese, three slices of rye bread, dry coleslaw and Russian dressing. Note that they come in a half or whole sandwich size; the whole is large and feeds 2-3 people. The small, busy lunch spot also serves other types of sandwiches, soups and more. Order at the counter, then grab a table. In celebrity trivia, this spot is a favorite of actor/director Zach Braff, who grew up in South Orange and Maplewood and raved about it to NJM when we interviewed him in 2023. —JG74 First Street, 973-762-4900Village HallA 2022 addition to the Landmark empire (think Maddy Rose at Liberty House and Felina Steak in Jersey City; Stone House in Warren) Village Hall fits the bill with a spacious dining room, event space and indoor/outdoor beer garden, housed in a 1894 historic building. The diverse menu delivers a range tempting starters, including burrata and fig salad and grilled oysters; complemented by mains like a hearth-roasted salmon with glazed carrots and charred scallion vinaigrette; and family-style pizzas. —Deborah P. Carter101 South Orange Avenue, 973-996-8969, .Walia Ethiopian Restaurant A decade strong, this Ethiopian restaurant serves authentic cuisine and caters to diners who are familiar with it as well as newbies who are trying Ethiopian food for the first time. The staff is always helpful with recommendations and help navigating the menu. The menu is large (entrées come with two side dishes) and includes a lot of vegetarian options.11 Village Plaza, 973-762-2186MORE LOCAL DINING GUIDES*:The Best Restaurants in Maplewood*The Best Restaurants in MorristownThe Best Restaurants in Montclair
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OpeningAgra Indian Masala, Red BankAuthentic Indian cuisine is served at this new family-owned restaurant, which recently celebrated its grand opening. A variety of meat and vegetarian dishes make up the menu, including classics like chicken tikka masala, paneer saag, lamb curry and various naan options. The restaurant is open daily for dine-in and take-out.30 Monmouth StreetFour Leaves, Park RidgeAt this new gastropub, its mantra is “upscale meets casual dining.” Food here includes a mixture of casual dishes like popcorn chicken, pretzel bites, fish and chips and burgers, as well as some finer dishes like Maine mussels, Alaskan halibut, New York strip steak and filet mignon. There is a plethora of handcrafted cocktails, wines and beers.146 Kinderkamack RoadSaltwater Social, HighlandsLooking for a new place to try this summer at the Shore? Check out Saltwater Social, a new restaurant and bar featuring a wide selection of bites and beverages. Unique shareables include General Tso bao buns, beef queso dip, and mushroom tempura. Mains include seared scallops, lobster fried rice, pork chop schnitzel and prime sirloin. Saltwater features an extensive cocktail and wine list.128 Bay Avenue[RELATED: The 30 Best Restaurants in New Jersey]
Lula’s Empanadas, Haddon HeightsDominican-style empanadas are served at Lula’s, a fast-casual eatery dedicated to the owner’s mother, Lula, and her love for cooking. The empanadas come with fusion twists, featuring flavors like curry chickpea, Philly cheesesteak, buffalo chicken and cajun shrimp mac and cheese. For years, Lula’s has sold its empanadas at vendor fairs and through catering orders—which the team will continue to do—but this is its first brick-and-mortar location.516 Station AvenueRen’s Coffeehouse & Books, BlackwoodRen’s is one of the first coffee shop/bookstores in the South Jersey area. The shop is split with the coffee shop on one side and the bookstore on the other, both with plenty of seating. The menu includes specialty hot and iced coffees and teas, plus a selection of fresh pastries. The bookstore features a variety of new and used books, bookmarks, and other retail goods.26 North Black Horse PikeLola’s Cafe & Kitchen, AbseconFrom the owners of White Horse Wine and Spirits, a popular liquor store and gourmet market, comes a quaint breakfast and lunch cafe, located right next to the liquor store. At Lola’s, breakfast is served all day, and features dishes like French toast kebabs, quiche of the day, and homemade biscuits with honey butter. The lunch menu includes hearty salads and sandwiches. Coffee, espresso beverages, teas, juices and homemade sodas are available from the coffee bar and can be enjoyed to-go or while dining in.410 White Horse Pike
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In Hulu’s hit series The Bear, now in its third season, climbing the kitchen ladder is both exhilarating and excruciating.Here, a quintet of accomplished New Jersey chefs reveal their own shocking kitchen dramas.AJ Capella, executive chef/owner of Summit House“After getting my CIA [Culinary Institute of America] of degree, I worked my way up the cooking line. I took a job as line cook for a well-known Chicago chef at his Manhattan restaurant. From this, I was taught how molecular gastronomy works, and how to manage 15- or 16-hour workdays. I was grateful for the knowledge but resolved that in the future I’d never work my own team that hard.“I also survived a five-day stage at an extremely famous and expensive NYC place. The first three days they had me cutting romaine leaves into the shape of golf-hole flags. I figured they were for an event, but no, they were thrown away—to show me how unimportant I was.“The fourth day, I was led to one of two gold tiles in the blue-tiled kitchen floor. I was told to stand on that tile, not to move or talk, and just observe. I had to raise my hand to use the bathroom. After four hours of standing like a statue, I was moved to the other gold tile. The next day, same routine. After hours of standing still, the chef at the station nearest the tile came to me and said, 'Look, I’m wrapping these pork loins but I’m about to run out of twine, and if I leave my station I’ll run behind and screw everything up. Could you just run to that closet over there and get me a roll of twine?’ I told him, ‘I’m not allowed to move.’ He said, ‘This is for the good of the kitchen. Can you please just do this?’ So I did. And then the chef who had stuck me on the gold tiles came over and said, ‘You were instructed not to move. Now you can get the @!%# out of here.’ The chef who’d asked me for the twine whispered, ‘It was a test, dude.’ I was shown how cruel a kitchen can be, treating young chefs like robots. Yeah, just like on The Bear.”395 Springfield Avenue, Summit; 908-273-6000David Burke, founder of David Burke Hospitality Management, with nine restaurants in New Jersey“Well, there was the night I was held at gunpoint and slapped around for hours by two thieves who thought I knew the restaurant safe’s combination. I was the executive chef at that place, not a chef just starting out, but I have some harrowing stories about those early years too.“For my CIA externship, I got a very competitive placement in the kitchen of a brilliant and famous French chef in Dallas. The crew tasked me with dessert soufflés, which I did just fine. So they asked me to make their potato soufflés. Every table got some. They are amazing creations that I think of as potato pillowcases: fluffy inside with a shell outside. But they’re ferociously difficult to make; perfection is the only way they work, which is why you almost never see them any more. First you precisely fry chunks of potato in a pan of boiling oil so it puffs up from its water without exploding. You have to work fast and very close to the potato, so your fingers can’t help but get burned. Then you drop them in another pan for the deep-fry. Again, more hot splatters and finger burns. But I got it done, and the uncompromising French chef was happy. This experience drilled into me that to produce great food, perfection is your only option. When I became an executive chef a few years later, I’d show the potato soufflé technique to my kitchen crew, and they’d make them, with some safety accommodations.“But back to my early career. While still at the CIA, I did a month-long stage at a three-star Michelin restaurant in rural France. Three stars is the most you can get, and the place had serious rules. I’d been told to bring a pair of black lace-up shoes. I showed up in a beautiful pair of black high-top sneakers. A manager told me I couldn’t wear them in the kitchen—even though no diners ever saw me or my feet. He ordered me to get some black shoes and come right back. But we were in the middle of nowhere, not in, say, downtown Morristown, where a shoe store is a five-minute walk. So I borrowed an extra pair of shoes that another student chef volunteered. Thing is, they were two sizes too small. I spent that long first day—ten hours—on my feet in this hot kitchen. I was in so much pain I could barely make it to my room, where I discovered my feet were raw, bleeding and oozing. I was dizzy from the pain and can’t remember how I got shoes in my size. But I did, and spent the next day working on my aching, stinging feet. My lesson was that where magic that emerges from the kitchen door, a ton of hard work is behind it.”Scott Giordano, executive chef/owner of the Poached Pear Bistro“I got lucky. The chef on my CIA externship became my mentor: Hans Egg, who's Swiss and founded Saddle River Inn, now owned by Jamie Knott. I ended up working for Hans for over ten years. Instead of forcing his cooks to learn by trial and error, he showed his crew the right way to do everything, and treated us like sensitive human beings. He was a combination leader and father figure. His faith in us and his support made us want to do our very best and soak up all the knowledge he put before us.“But before I graduated, I had another a cooking experience I want to forget, but I’ll tell you. It was at a traditional, red-sauce Italian place in North Jersey. Now, let me say that there’s often chaos in a busy restaurant kitchen, but it’s controlled chaos, and the crew gets into a fast-paced rhythm. But at this place, it was unpredictable, uncontrolled chaos. Everyone shouting, pots clanging, steam rising, cooks racing around. Honestly, I was afraid to move off my station, because I’d get knocked down. But Hans managed his kitchen sanely, and now I do too.”816 Arnold Avenue, Point Pleasant Beach; 732-701-1700Demetrios Haronis, executive chef at Tropicana Atlantic City“Some of my best times in the hospitality game were the summers I spent in Spiro’s, the seasonal restaurant my father and uncle owned on the Wildwood boardwalk. Even as a grade-school kid I was there helping with little things. When I was nine, a line cook called in sick, and I worked the station as well as I could. I kept on assisting and soaking it up, and by high school I had hours and a paycheck. It was a blast to be with the crew and my family, and to spend my breaks in the boardwalk arcade.“When I was 17 and got a car, I got a job outside of Cape May in an enormous, high-volume Shore seafood place. I wanted to see how huge, busy restaurants do it. I was the low man on the kitchen totem pole, and the cooks bossed me around. I’d work the sauté station and sauté maybe 500 orders of seafood a night. Early or late in my shift, they’d make me open two bags of clams. That’s 400 clams. The good part is that the hours flew by, and I absorbed so much. Not just recipes and technique, but seeing how a well-run restaurant can just hum along. Then I went to the Academy of Cooking Arts in Cape May and got officially launched.”2831 Boardwalk, Atlantic City; 609-340-4000Anthony DeVanzo, executive chef/co-owner of Bici“I grew up cooking with my Italian family and went to the CIA [Culinary Institute of America]. My first postgrad stage [apprenticeship] was a few days at an adventurous restaurant in Liguria in northern Italy. They served an unheard-of chef’s tasting dinner of 11 courses with wine pairings. It was absolutely fantastic and proved to me there are really no limits to what a chef can do or create.“Then I spent two-and-a-half weeks at a modern Roman restaurant. The kitchen was very friendly and it really improved my Italian. This place was also amazing. The husband was the chef and the wife, the sommelier. You could feel the love they poured into their craft. When the seasonal fava beans came in we peeled them for days, and no one minded. And was permanently inspired by the risotto, made with primo ingredients like those fava beans or spring peas, which tinted the risotto a beautiful green. Today, risotto is a star of the menu at my restaurant Bici.“My next stage was in Sicily, at a mountaintop restaurant where the view was the entire island and the Mediterranean. The food was classic Sicilian, with the sweetest tomatoes and eggplant, basil, spaghetti. The dishes were so simple but the flavors complex and deep. I brought home those taste memories and the Sicilian tradition of ‘Sunday supper,’ when you go to the markets in the morning, cook all afternoon and then invite your family and friends for dinner. Actually, you see a lot of that in New Jersey, and Bici has a ‘Sunday gravy’ entrée every day, rigatoni in a thick red sauce with meatball, sausage and pork.“My so-so early cooking job was at a country club kitchen in Connecticut. I was on the breakfast crew. I had to be there at six and start making pancake batter and cracking eggs. The takeway was ‘no more breakfast service for me.’”61 Main Street, Ramsey; 201-962-9015 The post Just Like on ‘The Bear’: NJ Chefs’ Real-Life Tales of Passion and Pain appeared first on New Jersey Monthly.
[caption id="attachment_338490" align="alignnone" width="881"] Chef Keith Mitchell of Peter Shields Inn & Restaurant in Cape May. Photo: Courtesy of Karen Swan[/caption]Blackwood-raised chef Keith Mitchell’s entire career is a sizzle reel.He's worked in French restaurants in Philadelphia and on the high-rolling casino dining scene in Atlantic City.But these days, he's embracing a slightly more serene environment, helming Peter Shields Inn & Restaurant, a fine-dining eatery in Cape May.Chef Mitchell recently chatted with NJM about his food-centric Jersey upbringing, his friendship with Guy Fieri, his recent career switch, and more.NJM: Judging from your successful career, I’m guessing you knew early on you’d be a chef.Chef Keith Mitchell: Yes. I grew up in a big extended Irish family in Blackwood, Gloucester County. We’d spend summers in in North Wildwood and we’d all go to my grandmother’s for completely joyous Saturday and Sunday meals. I was the grandkid she’d take to shop at the local markets. The way she’d inspect fruit, vegetables and fish made an impression on me.Did you have an "aha" moment when you realized you wanted to be a chef?For sure! I was 12 and went, as usual, with Gram to a shellfish market in Cape May. This time she bought fresh crabs, and we shelled them together at home. It’s hard work. Then we went to the beach, and Gram made crab cakes. This perfect day—buying food, preparing it, eating these amazing crab cakes while still feeling the sun and sea—that was a peak dining moment in my life.Where did you go from there?I was really into food but didn’t know a thing about cooking as a job; no one in my family was in the food or hospitality business. In high school, a friend told me about a TV cooking show, one of the early ones, called Great Chefs. I became a superfan. I saw that this could be a career and got my first restaurant job at 15, washing dishes. There was this excitement in the kitchen, and I thought, Is this for real? I moved up through the kitchen stations.And your next move?I did Army service for six years, as a paratrooper mainly, at Fort Bragg in North Carolina. My mom ordered me a subscription to Bon Appétit; I’d devour and memorize all the recipes in the barracks. Post-Army, I wanted a cooking job. I’d read about how Philly was an East Coast cradle of New American farm-to-table cuisine. I wanted to work for this one Philly chef, Philippe Chin. I sat on his restaurant doorstep for five days. On the sixth, he took me into the kitchen.I take it that chef Chin changed things for you.He was my mentor. He was a dining god and got me stages, quick apprenticeships like in The Bear. Then he helped me get a job at the Ritz-Carlton in Philadelphia. I was there three years, absorbing everything about ingredients, technique, sauces, dessert, presentation.And then the Shore called you home?Exactly. In 1999 I opened my own place, Mitchell’s American Bistro, in Linwood near Atlantic City. There was nothing like it around—very locavore, all ultra-fresh, from farm and ocean to table. The critics loved it. After seven years, I was ready for a new challenge. I got an offer from Caesars Atlantic City and climbed the ladder. I was executive chef of Caesars and Bally’s from 2007 through 2023. The resort bosses were visionaries. Their goal was to make Caesars a total lifestyle destination with great dining, entertainment and hotel options. They succeeded.Caesars also ramped up the celebrity chef presence in Atlantic City.Yes, those famous chefs were a big part of the plan. We brought in Guy Fieri, Nobu Matsuhisa and Gordon Ramsay, who has four restaurants with us. People presume that celebrity chefs are never around. But they were all very involved with Caesars in the planning and the menus, and they keep on making regular visits. Guy was especially committed. He loved the Atlantic City scene and was incredibly supportive of his people during Covid. I really admired him, and we became friends.Is Guy as warm as his persona?Very much so. He did something so great for my family. He made a video prom proposal for my son, whose date is now his wife.Sixteen years is a long time in a job where “the buck stops here.”True. As executive chef, I was managing the whole operation. I thrived on the energy and passion of the job, but running a dozen-plus food and beverage outlets takes a lot out of you. I started to miss being a hands-on chef. I left last year, before turning 60, and spent the summer mostly on the beach near my home in Northfield. Then I got a call from the owner of Peter Shields Inn & Restaurant in Cape May.[RELATED: The Best Restaurants in Cape May]
And you were coaxed off the sand.Ha! I’d always known Cape May as not just a weekend destination, but Peter Shields is one of a kind. Everything is about the guest, and dining and/or staying here is magical. Which is our goal. Peter Shields Restaurant is not about cost-cutting and micro-management. It’s about our team’s passion for food, our love for hospitality and perfecting our food and service.What’s your menu like?It spotlights magnificent ingredients in dishes that are flavorful, balanced and beautiful. Our provisions are extremely local. We feature a lot of seafood, almost all of it from Cape May’s waters, even the tuna. My signature dish is sea bass in parchment paper, French style. I’m also the pastry chef, and quite a few diners end their meal with my updated Death by Chocolate.Diners seem to love everything about Peter Shields.They do. They come from all over Jersey—plus New York, Pennsylvania and Delaware. I come out of the kitchen to chat with every table. One diner called us “the rebirth of fine dining” in his post. I feel so appreciated and valued, and I can’t wait to get to my kitchen in the morning.Do you cook at home, too?I sure do. Cooking is my life, and it’s been a great life. My three kids cook, too. They come over on Sundays, just like I used to go to Gram’s. We’ll make a meal together, usually in the wood-fired pizza oven in my yard. Then we watch a food-centric movie.One last question: Do you feature crab cakes?Gram’s recipe. All summer.Peter Shields Inn & Restaurant, 1301 Beach Avenue, Cape May; 609-884-0909.Quotes have been edited for brevity and clarity.
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OpeningAlfalfa, HobokenOne of Hoboken’s beloved fast-casual eateries has opened another location downtown. Alfalfa—a health- and balance-focused eatery that serves everything from salads and wraps to donuts and coffee—got its start in 2018 while selling food at the Hoboken Farmers' Market; its first space opened a year later. There's also a Jersey City location (and a Princeton one on the way).92 Bloomfield StreetSweetgreen, MorristownOne of the country’s most popular chains opened another Jersey location this week. Sweetgreen serves a variety of salads, warm bowls and protein plates for takeout or dine-in. The new Morristown location celebrated its grand opening on Tuesday with giveaways and an ice-cream bar—and for every meal purchased, one meal was donated to Nourish.NJ, a nonprofit that helps those experiencing food insecurity in Morris County.110 Morris Street, Suite 1The Gameroom, East Rutherford Amid the array of action-packed activities and dining experiences at the American Dream mall comes a new adventure, fit for children and adults alike. The Gameroom features an interactive arcade inspired by games like Monopoly, Nerf, Battleship and more. It features an on-site restaurant, bar and even a Candy Land-inspired milkshake bar, slinging large, decked-out indulgences.1 American Dream Way[RELATED: The 30 Best Restaurants in New Jersey]
Fogo de Chão, BridgewaterThe beloved Brazilian steakhouse chain has opened its third Jersey restaurant, following the 2023 openings of its Paramus and Wayne locations. Waiters waltz around the dining area, slicing fine meats off of tableside skewers. Several salads, sides, cheeses, desserts and craft cocktails are on the menu as well.400 Commons Way, Suite 279Fuchsia Bowls, Berkeley HeightsAt this vibrant smoothie-bowl joint, choose from a variety of açaí, pitaya, banana and coconut smoothie bases, finished off with your desired fruit and other fun toppings. Juices, refreshers and regular smoothies are also available. Fuchsia Bowls comes from the team behind plant-based eatery The Hidden Chickpea in Madison, and Craft Bagel Co. in Berkeley Heights.487 Springfield AvenueTommy’s Tavern + Tap, EdgewaterClassic bar food, shareables, burgers, salads, pizza, sushi and more are served at this upbeat tavern, as is an extensive list of draft beers, wines, housemade sangrias, signature cocktails and non-alcoholic brews. This is Tommy’s tenth Jersey location.11 The Promenade
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I’ve learned a lot from 21 years on the restaurant-review beat, including 17 for New Jersey Monthly. For me (and for NJM’s other food-loving critics), hope springs eternal: Garden State restaurants are capable of greatness, and we celebrate those occasions often.Still, I never leave my meal experiences to chance. I make it my mission to shape my (anonymous) visits and give restaurants every chance to perform well. This takes some conscious behavior. My fundamental advice to you, dear diner: Take charge. Passive dining allows for mediocrity. Here’s how I pave the way to an enjoyable meal.Avoid what Anthony Bourdain called “amateur night.” Saturday evening, from 6 to 9 pm, is when a restaurant becomes a madhouse. The place is at its most stressed, with an overstretched kitchen and overburdened servers—meaning you’ll get far from the best of either. Your dishes may not come out hot, or as ordered, or in a timely or coordinated fashion. Your server is likely to be struggling to maintain the pace, attention and courtesy you deserve. Not to mention, the joint will be loud.But don't fret: There's no need to abandon your Saturday-night ritual altogether. The pro’s solution? Go before the crowds do. Most New Jersey restaurants, whether laid-back or luxurious, open around 4, 4:30 or 5 pm every day. At this hour, even on Saturdays, the vibe will be mellow; the kitchen and waitstaff relaxed and focused; the food at its freshest. By the time the dining room is full at 6:30, you’ll already have been able to serenely savor most of your meal—and, if you wish, still experience the social buzz over dessert!Be choosy about the kind of seating you want.It’s best to reserve by phone, making a firm and detailed request for a table or booth that aligns with your preferred vibe, whether that's quiet and secluded or in the center of all the action. If you reserve online, confirm your seating choice in a subsequent phone call to the restaurant. (I find that seating requests made online seldom make it to the hostess desk.)How to ensure you get a "good" table? First, you probably won’t want to sit in a secondary dining room (typically upstairs) that’s open on weekends; it’s usually—though not always—full of big, noisy parties. The main dining room will mix good tables with bad ones. Good tables offer a feeling, if even a hint, of privacy and comfort. They’re in the corner, or by the window, or booths. But even a seemingly prime spot can end up being problematically positioned: beneath a strangely eye-searing light; catching every conversation in the whole room; too close to the kitchen (cue the falling-silverware soundtrack); under a full-blast AC unit; along a busy bathroom runway; or beside a waiters’ station where loosely managed staffers are yukking it up. Depending on the night, it may also end up beside an unpredictable toddler (beware the stroller!) or a preschooler playing screechy iPad games. I categorically decline sitting beside large parties, who tend to shout across their oversized tables and louden as the wine continues to flow.When you arrive, mention your previous request(s) when you’re greeted. If you’re led to a table that’s not what you had in mind, ask to see other available tables—you won’t be refused. If, upon entering, you take a little tour of the restaurant (which you can do unescorted), check out the tables by the bar; they're often pleasantly cozy, especially in small restaurants. If you spot a perfect table that’s empty, inquire about it. Or if a lovely table has a check on it, or its party is finishing dessert, volunteer to wait for it.Once you’re seated at your ideal table, address any annoyances.Don’t refrain from making reasonable requests to a manager or your server regarding off-kilter ambience issues. If the room is frigid or the music ridiculously loud, or your table is lit up like a police interrogation room, ask sweetly if the house can make adjustments.Don’t settle for being rushed.When your waiter brings you menus and recites the daily specials, take the opportunity to say you’re looking forward to a leisurely, unrushed meal, if indeed you are. The server will know you’re a diner who won’t be hustled by management looking to “turn the table.” And, on the other hand, if you need to leave by a certain time, pipe up about that, too.And there you have it! You should be fully comfortable the next time you dine out. Stay tuned for a subsequent installment of this restaurant critic’s trade secrets: how to order a restaurant's very best food and drinks.
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OpeningWokworks, MargateA new fast-casual eatery recently opened in Margate, just in time for summer. An Asian street food-inspired chain with a health-focused twist, Wokworks already has multiple locations and food carts in Philadelphia. Its first Jersey spot serves stir-fry, rice and noodle bowls, appetizers like Korean fried wings, dumplings and spring rolls, and a rotating selection of desserts like cake and soft-serve ice cream. Vegan and gluten-free options abound.7801 Ventnor AvenueThe Juice House, MontclairThis groovy juice shop recently opened its fifth Jersey location, following the popularity of its shops in New Providence, Garwood, Freehold and Union. Fresh juices, smoothies, bowls, wellness shots, and grab-and-go protein snacks are available. Current featured items at the new Montclair shop include a berry cherry smoothie (cherries, blueberries, pineapple and coconut yogurt), the Paradise pitaya bowl (strawberry, mango, pineapple, blackberry, kiwi, and coconut flakes), and De-Puff juice (kale, apple, lemon and ginger).10 North Willow StreetGeneral Coffee Co., MorristownFollowing the recent opening of Rey Sol, Morristown's already got another new coffee spot! General Coffee Co, located in the heart of downtown Morristown, serves a variety of sustainable coffees, plus a market section with pastries, sandwiches, snacks and merch.21 South StreetKey City Diner, PhillipsburgAfter enduring a devastating electrical fire in 2022, the beloved Key City Diner, which had been operating for decades, has finally reopened for business. The Warren County eatery boasts a completely revamped interior with a modern flair. Although there are some new menu additions, longtime customers can rest easy knowing the diner classics remain.985 US Highway 22ClosingGuerriero Gelato, MorristownIn January 2023, the team behind Guerriero Gelato opened its fifth location in Morristown. Last week, the team shared on Instagram that the location has been sold to annew owner. “It was a disservice to you spreading ourselves so thin and we know the new owner has the time to manage and make sure you have the experience you deserve,” the post reads. Guerriero still has locations in Teaneck, West Orange, Caldwell and Montclair.
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Demetri and Kosta Rexinis, two brothers who grew up in Central Jersey, have become hospitality impresarios on their home turf. And the secret to their success? It comes down to community.“Everything we do, we aim for a feeling of belonging,” says older brother Kosta. “We feel very connected to our two communities: New Jersey’s Greek-Americans and our customers.” Adds Demetri: “Steady business is something you have to earn from your customers.” And earn it the brothers have.They had a head start in the hospitality business. Their father, Yianni, arrived in America from Sparta, Greece, at age 19 and went straight to Newark, where his uncle had a luncheonette. Yianni started out as a dishwasher, later becoming a waiter and then a manager. He met his future wife, also from Sparta, at a Greek dance in Newark. “He was a very motivated guy,” Demetri says. "He saved every nickel and cut a great deal, with no money down, to buy his own restaurant and bar.”That establishment was the first of many that Yianni owned, which included Greek, Italian and steak spots in New York. On Staten Island, Buckingham House became a dining destination, especially for the Greek community. The family’s first Jersey spot was Déja Vu, a Green Brook bar and nightclub with live music—“the kind of place that was unknown in Jersey at the time,” Kosta says. Yianni also opened the family's crown jewel, The Gramercy at Lakeside Manor, a wedding venue in Hazlet.The brothers were brought on board early. “It’s Greek law to start pitching in to the family business at age 12 or 13,” Demetri jokes. Adds Kosta, “We began with the humble jobs. Weekends were nonstop, but we soaked it all up. We loved the team spirit and customer contact.” The family moved from Branchburg to Holmdel. After high school, Kosta took some classes at Fairleigh Dickinson University; Demetri studied at Monmouth University. "But we both felt," Demetri says, "that the world had more to teach us."So did their father, who partnered with Kosta to purchase Club Abyss in Sayreville. (Demetri got in a little later.) They envisioned Club Abyss as an upscale dance club with good DJs, caring service, a VIP option and cocktails."We made our vision for Abyss happen with our dad,” Demetri says. “He could read the market like no one else, seeing trends and sensing what people wanted. He saw the new generation of club-goers coming up. The party-hearty '80s were over, and people wanted a more sophisticated experience, a club rather than a disco.” Club Abyss was “an occasion—a total going-out evening,” Kosta says.One element the brothers would not allow Club Abyss to flaunt? Rejection. "Manhattan was not our inspiration," Kosta says. "It had a well-deserved reputation for velvet-rope attitude, for rejection, and that was not us.” Their mom, Pangiota "Betty" Rexinis, also deeply involved with the family's establishments, taught them that "true hospitality means being welcoming, with management that treats customers with respect and honesty,” Demetri says—even, or perhaps especially, at nightclubs, he adds.Club Abyss was a longtime breath of fresh air, providing “the warmth and community feeling" inherent to New Jerseyans, Kosta says. Patrons came from all over Monmouth and Middlesex counties, plus Staten Island.Following Yianni's death in 1997, and Club Abyss's closure in 2011, the brothers have carried on their father's legacy at their hospitality business R3 Ventures, with numerous Central Jersey establishments: Deko Lounge in Sayreville; Park East, a bar/restaurant in Hazlet; and Central Park, a lounge in Rosedale. Over Easy Kitchen, co-owned with Frank Brusco, slings breakfast, brunch and lunch in Holmdel, Marlboro and Fair Haven. The trio also owns CG Pizza in Sayreville, Gabriella’s Italian Steakhouse in Red Bank, the traditional Italian Patricia’s in Holmdel and, opening this summer, Madison Modern Social, a supper club-style restaurant in Old Bridge.“We’ll never stop trying to keep nightlife interesting, innovative and fun,” says Demetri. “We’re committed to being that place you go to again and again.” They've been focusing on the concept of "day parties"—because "people aren’t into late nights now," Kosta says. "What they want is to put on some nice clothes and go out for a good dinner—with a cocktail or glass of wine, with connection and conversation. Real, not virtual, feelings.”The Rexinis family legacy is already going strong with the next generation. Demetri's 15-year-old son, Ioanni, is a server at The Gramercy. Kosta’s 10-year-old daughter, named for her grandmother, “says that our places are like home,” notes her dad. “The kids feel the family pride in what we do. They realize this business means hard work and long hours, but it gives back. Knowing that our places help people love where they live is a great feeling.”Still in Holmdel after all these years, the Rexinises love where they live, too. “We can walk to one another’s homes, and we do. A lot,” says Kosta. Adds Demetri, “We’re running these cool clubs and restaurants, but our dinner is often us gathered at our mom’s.”Quotes have been edited for brevity and clarity.
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OpeningsHoly Cannoli Cafe, Haddon TownshipThis South Philly-based cafe has expanded to South Jersey. Holy Cannoli serves mini and large homemade cannolis, with traditional fillings as well as unique flavors that change monthly. Right now you can try cannolis stuffed with lemon pie, cheesecake or Peppermint Pattie fillings. There are also cannoli-filling dips with cannoli-shell chips, cannoli bowls, cannoli cookie sandwiches and cannoli doughnuts. You can even bring your own cannoli to add toppings like sprinkles, crushed Oreos and caramel drizzle. If cannoli's not your thing, there are waffles and gelato. Coffee and tea are also available.31 Haddon AvenueTerrace by Alessio’s, HobokenAlessio’s Cafe is a popular Italian eatery with locations in Hoboken and Jersey City. Its team's latest endeavor is Terrace by Alessio’s, located in Hoboken's Northwest Resiliency Park. The new fast-casual spot has spacious indoor/outdoor seating and serves everything from coffee, pastries and breakfast bites to pasta, sandwiches and charcuterie.1201 Madison StreetButtermee Pancakes, Asbury ParkMade-to-order mini pancakes, anyone? Choose between signature flavors like spiced banana, salted cookie butter or strawberries and cream—or build your own stack with the toppings of your choice. Size options include short stacks, full stacks or brunch boxes (intended to feed 3-4 people). Vegan and gluten-free options are available, as are fresh cold brew and drip coffee. Buttermee is located right on the boardwalk, so visitors can enjoy their stacks at one of the outdoor tables—or take them to go, for a stroll or beach picnic.1100 Ocean Avenue[RELATED: What’s New at the Jersey Shore for Summer 2024]
Raccoon Taproom, CollingswoodThe latest addition to Collingswood’s lively food and drink scene is Raccoon Taproom, the second brewery from Swedesboro Brewing Co. At the new taproom, which replaces the former Devil’s Creek Brewery, there are several beers and hard seltzers on tap. Enjoy drinks by the glass or in a flight while sitting at a wooden table or along the small bar.1 Powell LaneSurf Road Coffee Bar & Beach Bowls, SmithvilleA new family-run coffee shop has come to Historic Smithville Village. Enjoy café classics—hot, iced or frozen coffee and espresso beverages—plus smoothies and acai bowls, which come with fruit and toppings. Relax with your drinks and bowls on the outdoor benches and picnic tables.615 E Moss Mill Rd, #16Buddy’s Boardwalk Empire, Atlantic CityBuddy Valastro, better known as the Cake Boss from Hoboken’s Carlo’s Bakery, is taking on the Jersey Shore. At his new dine-in or grab-and-go eatery in Harrah’s Resort and Casino, there are plenty of Italian handhelds to choose from, like focaccia sandwiches, round and square pizza, wings and fries. There's also a pasta bar and, of course, plenty of his famous desserts.777 Harrah's Boulevard
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OpeningAsbury Park Brewery, Asbury ParkAfter closing its doors more than four years ago, Asbury Park Brewery is back in business in a new location. The brewery originally opened in 2016 on Sewall Avenue, then closed in 2020. The team has spent the past several years working on a new and improved brewery. Now on Cookman Avenue in the heart of town, the brewery reopened Memorial Day weekend. Owned by local musicians, it boasts a display of more than 8,000 vinyl records. The brewery is open daily; kids, pets and food from elsewhere are welcome.614 Cookman AvenueByrd, HobokenThis new Hoboken spot is the second Jersey restaurant by husband-and-wife duo Ehren and Nadine Ryan—Australian and Austrian natives, respectively, whose first restaurant, Common Lot in Millburn, earned a 3.5 star review from NJM when it opened in 2016. Both have experience working in Michelin-starred restaurants across the globe, and their latest endeavor, Byrd, blends the cuisines of those countries. The menu is focused on shareable plates—like beef or tuna tartar, poached shrimp salad and BBQ’d mushroom skewers—which pair well with their specialty cocktails and extensive wine list.800 Jackson Street Dhamaal, MontclairThe latest addition to Montclair’s ever-growing dining scene is Dhamaal, an Indian-fusion restaurant with elaborate decor (vibrant artwork! colorful mosaic light fixtures! dangling greenery!) and innovative dishes. Menu items include fusion items (Indian-style pizzas, Indian tacos) as well as more authentic Indian dishes (paneer lababdar, butter chicken). BYOB.11 South Fullerton AvenueParathas & Platters, HackensackChoose from a variety of Indian-inspired dishes at this new fast-casual eatery. Parathas—an Indian flatbread—is utilized in several dishes, some of which are topped with savory ingredients like beef, garlic or mixed vegetables. Others are made with sweet ingredients like Nutella. Paratha rolls, similar to wraps, come with items like chicken tikka or lamb gyro. Rice platters, which average about $10, come with ingredients like meat, vegetables and yogurt sauce. Also on the menu: burgers, fried chicken, wings and fries.329 Main StreetSimpson Restaurant & Bar, Atlantic City[caption id="attachment_336253" align="alignnone" width="778"] There are several shareable options at Simpson Restaurant & Bar in Atlantic City. Photo: Wenford Patrick Simpson[/caption]Playground Pier, a multi-level shopping, dining and entertainment mall on the Boardwalk across from Caesars Hotel and Casino, has welcomed its latest dining endeavor. Simpson Restaurant & Bar comes from chef Wenford Simpson, who specializes in Caribbean soul food. Expect dishes like jerk chicken, oxtail mac and cheese, chicken and waffles, and various curries, plus plenty of specialty cocktails.1 Atlantic OceanSprouts, AberdeenSprouts Farmers Market, a supermarket chain with over 400 locations across the country, is set to open its third New Jersey location this Friday, June 7. Most items at the health-centric store are categorized as plant-based, organic, keto or paleo, and produce is locally sourced. Jersey's two existing Sprouts locations are in Marlton and Haddon Township; additional openings are planed for the near future. Aberdeen’s grand opening will last all weekend and feature specials, discounts, samples, prizes and more.327 Highway 35
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[caption id="attachment_336276" align="alignnone" width="778"] “I already love being part of the Atlantic City excitement,” says chef Wenford Patrick Simpson, who opened The Simpson Restaurant & Bar Atlantic City this month on the Boardwalk. Photo: Wenford Patrick Simpson[/caption]Chef Wenford Patrick Simpson’s journey has taken him from the shores of Jamaica to one of the Jersey Shore’s crown jewels: Atlantic City. His restaurant, The Simpson Restaurant & Bar Atlantic City, soft-opened on June 1 on the Boardwalk.Chef Simpson’s second eatery takes its cues from his buoyant original, The Simpson Restaurant and Bar Brooklyn, set alongside the Barclays Center. “The energy in Brooklyn is unbelievable,” Simpson says. “Atlantic City has that kind of spirit—people chasing good times. And the perfect, feel-good food is my blend of Jamaican, barbecue and soul food.”Chef Simpson’s life wasn’t always so on-track. He grew up very poor in a small town in Jamaica, where his single mom worked two jobs. He and his younger sister slept on bare mattresses on the floor. Sometimes the money didn’t stretch to food shopping. “I’d go to our neighbors’ and pretty much beg for our dinner,” Simpson recalls. “I tried to cook for my sister and me but didn’t know how. One time I accidentally dumped a lot of curry into cabbage and rice. I was ashamed, but we had nothing else to eat.”Simpson was hungry almost all the time. “At my school’s careers day, I chose the food and nutrition track,” he says. “I learned how to cook for my sister and me. It made me proud of myself. From that time on, I’ve believed that food is magic.”The young cook kept honing his craft. His high school internship at a hotel restaurant turned into his first job. “I was a prep chef, peeling and chopping potatoes and onions,” he says, “but I moved up the kitchen line.”After high school, Simpson cooked on a Royal Caribbean cruise ship, with 10 restaurants serving “every culinary style you can imagine,” he says. “I learned them all.” Over the next decade, he rose to executive sous-chef. Next, he supervised dining operations on a Disney ship with over 100 kitchen workers. “Passengers would say they’d never had more flavorful Caribbean food,” he says.In his thirties, Simpson wanted to shake things up. “It was time to be a full-time husband to my wife, Karen, and a better dad to our daughter, Dayshana,” he says. The family relocated to the Bronx, where Simpson had family. He became the ranking chef in Manhattan restaurants: a Jamaican spot, Dinosaur Bar-B-Que and music clubs B.B. King’s and The Blue Note. “By this time,” he recounts, “I was cooking at parties and events for the Clintons, the Obamas and the Carters—that’s Beyoncé and Jay-Z. But Covid came around, and everything got quiet."Simpson started dreaming about his own restaurant. He envisioned “a very social meetup place where Jamaican-Americans, or any New Yorker, could come and feel like part of a community,” he recalls. “There would be screens to watch your team, a great bar and plenty of date-night tables for two. I could almost hear the laughing and the joking,” he says. “My menu would be classic Jamaican, plus jerk and barbecue and soul food, too—every dish with the Simpson signature spark.”That fantasy restaurant slowly came to be. A real-estate broker Simpson knew showed him a promising space in the heart of downtown Brooklyn. “I knew it was special,” he says, “but I needed a loan. Borrowing from a bank was not for me. Instead, I reached out to friends, family, mentors, colleagues, customers. A loan gave them a piece of ownership,” he explains. The place took flight as Simpson Restaurant & Bar BK. “I put the word out and offered a discount to diners my team brought in,” he says. “The restaurant was a big success.”Simpson knew he had a winning formula and wanted to expand. “I always liked Atlantic City,” he states. “New Jersey is multicultural and food-loving—great folks to cook for. And there was no destination Jamaican restaurant nearby, just takeout.”[caption id="attachment_336272" align="alignnone" width="778"] Chef Wenford Patrick Simpson (center) celebrates the opening of his Atlantic City restaurant alongside his mom (in pink) and Alsion Wilson (in yellow), New York's Consul General of Jamaica. Photo: Courtesy of Simpson Restaurant & Bar Atlantic City[/caption][RELATED: The Best Restaurants in Atlantic City]
Turns out that Simpson likes doing business in Atlantic City, where he feels people are “straightforward, honest and direct. No BS.” As a chef, he’s been bowled over by “Jersey’s unbelievable variety and quality ingredients, which gives our menu items a pow of freshness.” As a result, “Six friends can come in to Simpson Atlantic City and order completely different meals. Steak, burger, ribs. Mac and cheese pie, jerk tacos with shrimp or chicken, curry goat, coconut salmon, fried chicken, reggae pasta, chicken or shrimp with waffles, jerk oxtail and lots more,” he says. “We have 400 seats to fill. The food better be good, and it is.”“I already love being part of the Atlantic City excitement,” says Simpson. “Thank you, New Jersey. We’ll do our best for you.”The Simpson Restaurant & Bar Atlantic City, ACSX1 Studios, 1 Atlantic Ocean, Atlantic City; 609-246-6420. Make reservations online here.
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Anyone who has spent time on any of our shores knows how important fishing is to the tapestry of coastal life. But when you start thinking about braided test, micro baits, gear ratios and thermoclines, things can get complicated. The beauty of both clamming and crabbing in New Jersey is that it’s just so simple.As a fantastic recreational option from May through September that can be enjoyed in pretty much any town with access to salt water, crabbing and clamming today use basically the same techniques that go back to the native Lenape. Whether you approach it as foraging or fishing, crabbing and clamming are a good time that just may produce a great dinner.Crabbing in New Jersey The prized crustacean here is the blue crab, aka Callinectes sapidus, a Latin-term meaning “beautiful swimmer.” Indeed it is. Though the top shell is dark, the claws and fins are brilliant reds, oranges and blues. Blue crabs are found in most saltwater and brackish estuaries from the Raritan to coastal bays, and even up the Delaware.There are several ways to crab and two kinds of traps. The first is a crab pot: You put bait in the trap, drop it in the water tied to a buoy or dock, leave it for up to 72 hours, and then check to see if you got lucky.Using a drop line or using a collapsible crab trap is a bit more exciting. Either can be done from a dock or pier, but you improve your chances of catching crabs from a boat. There are dozens of marinas in New Jersey that rent boats specifically for these adventures, selling the bait and the gear at launch. Bait is generally frozen bunker—a stinky, oily baitfish that can be cut up into halves or thirds. And, while technology for fishing advances each year, crabbing apparatus has remained the same for generations.“Our part of the Navesink River is crab heaven,” says Steve Remaley, owner of Red Bank Marina, which has some 33 skiffs and pontoon boats to rent out for crabbing.“The big boats can’t get back here to churn up the water. The crabs seem to love it, and the last few years have been really good. People rent a boat for a half day and come back with a half or even a full bushel basket,” he says.Collapsing traps get baited and dropped to the bottom, where the weighted sides collapse open. When pulled up, they fold closed and bring the catch to the surface.Perhaps the most fun option is drop lining, most effectively done from a boat or low dock. A dropline costs about $3; a simple wooden-handle scoop net and crab tongs can be bought for less than $20 each. The bait gets impaled on a weighted clip and dropped to the bottom at the end of a string, which is tied to the boat or dock. There’s a bit more skill and excitement to this, as you have to feel whether there is a crab on the line and retrieve it slowly, then quickly scoop the crab with the net. Be ready—they’re fast![RELATED: One Thing You Must Do in Every Shore Town]
By law, hard shell crabs must be 4.5 inches, tip to tip, to keep. Smaller ones get thrown back. You will only be catching hard-shell crabs, as opposed to soft shells, which are are crabs in the process of shedding their shells. They are sold in fish markets and restaurants as a delicacy. Shedding clams don’t feed, and therefore won’t go after your bait, so they are very rarely caught by recreational crabbers.Handling the crabs without getting bitten is tricky. Crabs should be grabbed at the base of the swimming fin, where the pincher can’t reach. But a bite is almost part of the ritual—and usually makes for a great story when you’re enjoying the catch that evening. Crab tongs are recommended for the less adventurous.Crabs are kept alive, usually in a bucket out of sunlight, often under a wet rag. Keep them refrigerated until it’s time to cook.The simplest way to cook crabs is to add them to a steamer pot with 2 inches of water. Some folks add beer and crab seasoning for flavor. Steaming brings the seasoning inside the shell. Turning bright red indicates that the crabs are ready and the meat is firm. Some crabbers prefer to clean them before cooking by removing the top shell and cleaning out the gills.It’s traditional to cover a picnic table with newspaper for a crab feast, best complemented by Jersey corn. Crack into the cartilage and pull out the sweet meat that many consider the taste of summer.“It’s one of the last family-oriented, outdoor things that parents can teach their kids to do and usually have pretty good success,” says Remaley.Clamming in New JerseyClams offer an even simpler form of foraging (and no one has ever been bitten by one). Clammers generally target hard clams, known as Quahog, whose scientific name is Mercenaria, which means “money,” a reference to the colorful parts of the shells that Native Americans used as currency.While local clams all look and taste similar, they are classified by size: littlenecks, topnecks and chowder clams, though you can’t target any particular size. Unlike crabs, clams tend to like more salinity and are found in higher concentrations closer to the ocean, rather than up into estuaries. Recreational clamming generally involves getting out into the water and sinking your feet into the kind of muddy bottom that clams like.Clamming is more than just a summertime activity or a means of getting dinner. It’s a great way to get kids and non-outdoorsy adults to overcome their fears. Digging your feet into that unknown bottom is metaphorically out of our comfort zone and literally an immersion into nature.[caption id="attachment_334658" align="aligncenter" width="768"] Fresh clams and Jersey corn scream summer. Photo: iStock/Alexandra Grablewski[/caption]Clamming can be done with a rake or a method known as treading. This is foraging at its most basic level: feeling for something hard among the soft bottom and pulling it from the muck. Clams are collected into baskets, usually, homemade contraptions traditionally floated by inner tubes. Today, they’re commonly made with pool noodles.[caption id="attachment_334501" align="alignright" width="350"] Buy our June 2024 issue here. Cover photo: Ann Coen[/caption]Clams can be prepared a number of ways. If left in cold water, they will filter out sand themselves. From a cooler full of ice, littlenecks and topnecks can be shucked and eaten raw “on the half” or steamed. With chowders, you have the option to deep fry the bellies or shuck and bake. Linguini with freshly caught clams in the sauce is a New Jersey favorite.Clams are also a vital part of our waterways, filter feeders that eat microorganisms that become harmful when they are plentiful in an ecosystem. ReClam the Bay, a Toms River-based nonprofit, has been working to fortify the clam population in the last two decades by purchasing a half million to a million juvenile clams and oysters each year, delivering them to a dozen protected nurseries in Barnegat Bay, and distributing them to reproduce.“The fact is that it took 50–75 years to degrade the estuary. And it is going to take many more years to improve it,” explains founder Rick Bushnell. “It’ll never return to its original state, but we can stop the decline and even make some improvements.”ReClam the Bay encourages recreational clamming that adheres to regulations from the New Jersey Department of Environmental Protection (DEP) Bureau of Marine Habitat and Shellfisheries. “We put them in so that others can enjoy taking them out,” says Bushnell. “The more people who enjoy our bay, the more who will care for it.”Clams and crabs can be harvested with the same state shellfish license, which is $10 for residents, $2 for kids under 14, $20 for nonresidents, and free for seniors. New Jersey Fish & Wildlife has a series of maps on the DEP website that shows safe areas to harvest. Find a host of information here.Best Locations in NJ for Crabbing and Clamming* + Red Bank Marina, Red Bank + Benchmark Boat Rentals, Brick + Trixie’s Landing, Berkeley Township + Van’s Boat, Bait & Tackle, Barnegat Light + Bob’s Bay Marina, Barnegat + Cedar Cove Marina, Tuckerton + Ray Scott’s Dock, Margate + Ocean City Fishing Center, Ocean City + Bunker’s Marina, Wildwood + Dividing Creek Boat Rentals, Dividing Creek
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Lita, chef David Viana's buzzy Aberdeen restaurant, has been getting a lot of accolades since opening in 2023, including a 3-star review in New Jersey Monthly. Now, its cocktail room, La Otra, is deservedly getting some national praise.Esquire recently named La Otra one of the best bars in America—the only Garden State establishment on the list.With bar manager Ricardo Rodriguez, La Otra has a cocktail program that is "a bit more free-wheeling" than Lita's, as Esquire describes it. "But like the best bars attached to restaurants, the drinks are on the culinary side, such as the Tzatziki, which uses vodka, aquavit, cucumber, dill, and yogurt, or the Nordic Old Fashioned, which made us a fan of smoked butter," writes Esquire.La Otra serves cocktails, wine, beer and a variety of snacks, such as Portuguese Disco Fries and the Iberico Burger.Rodriguez also leads cocktail classes at La Otra.Last year, Esquire named Lita one of the best new restaurants in America.[caption id="attachment_336204" align="aligncenter" width="778"] La Otra serves inventive cocktails and small plates. Photo courtesy of La Otra[/caption]Lita, helmed by Viana, managing director Neilly Robinson and director of operations and hospitality Danny McGill, offers a "sophisticated interpretation of Iberian cuisine," as NJM's March review of the restaurant puts it. New Jersey Monthly put Lita on its best new restaurants list for 2023 openings.Lita is Viana and Robinson's third project. Viana, also a Top Chef alum, joined Heirloom Kitchen in Old Bridge, founded by Robinson, in 2016. Then in 2022, the duo opened the doors at Heirloom at the St. Laurent in Asbury Park.
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What was Monmouth County missing in its dining scene? An American-French bistro, according to the Rallo family. That’s why they opened River Pointe Inn in Rumson. The concept here is oysters, cocktails and contemporary classics.Taking inspiration from similar restaurants, River Pointe Inn is an elegant eatery focused on exceptional hospitality. Booths with genuine leather banquettes, a marble bar top, brass light fixtures, and candles make up the dining space.The menu is designed to have something for everyone, ranging from steaks to burgers. Seafood dominates the offerings.The restaurant, which opened in January, is the latest from restaurateur Victor Rallo, who is behind NJM Italian fave Undici Taverna Rustica in Rumson and Birravino in Red Bank. Italian food, wine and hospitality are in his blood and have been passed down to his son—and new partner—Jake Rallo, 24. Jake, who posts recipe videos on TikTok to his 52,000-plus followers, has been learning about dining and hospitality from Victor. (His older sister, Eli Rallo, is also a social media star.) Jake says River Pointe Inn is his first “stepping stone into carrying on and continuing” his family’s legacy.
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Visitors to Cape May this summer can learn about New Jersey’s role in the fascinating history of everyone’s favorite summer treat at an exhibit at the Emlen Physick Estate, We All Scream for Ice Cream, sponsored by Cape May MAC (Museums + Arts + Culture).Some form of ice cream has been around since antiquity, but many innovations in the making of the sweet treat took place during Victorian times in the South Jersey area.Bassetts Ice Cream, the oldest ice cream maker in the United States, began making ice cream with mule power in Salem, NJ in 1861 (Bassett’s moved to Philly’s Reading Terminal Market in 1892, where they still scoop today.)[RELATED: One Thing You Must Do in Every Shore Town]
But ice cream has come a long way from Victorian times, when only the wealthy could afford it, and it came in flavors like oyster and green tomato.Along with learning fun facts, you can view antique packaging, ice cream molds and photographs at the exhibit, which is free and open daily through November 3 in the Physick estate’s Carriage House.While at the estate, you can get more Victorian history by taking a guided tour of the 18-room mansion, which is considered one of the best examples of Victorian Stick style architecture in the country. Admission for the tour is $20 for adults; $15 for kids.Sadly, samples aren't available at the exhibit, but if visiting leaves you in the mood for a cold treat, head to one of the Shore's most iconic ice cream shops; several are located in Cape May.
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OpeningORA, OradellThe name of this new Italian restaurant means “now” in Italian, and the team uses this as a framework for preparing authentic Italian dishes that blend with what’s happening now in American cuisine. Starters, chilled seafood, pizza, pasta and entrées are on the menu, including caviar cannoli, ravioletti and seafood salad, plus a plethora of wine and cocktails.304 Kinderkamack RoadRey Sol Coffee Roasters, MorristownOne of Ridgewood’s most popular coffee shops has expanded to Morristown. Rey Sol, established in 1966, is Colombian family-owned and serves 100% Colombian grown coffee. The menu is made up of drinks like iced campesino lattes, cortados, cappuccino, drip coffee and more. One of Rey Sol’s specialities is putting bear-shaped coffee ice cubes in drinks. There also is a food and pastry menu.140 Morris StreetTaco De Ojo Taqueria, WestfieldWestfield recently welcomed a vibrant, BYO taqueria. The interior of Taco De Ojo, which translates to “eye candy,” is covered in bright, neon artwork, and much of the food is colorful, too. There are Mexican staples, like birria tacos, empanadas, street corn, and chips and guacamole, plus the option to build your own tacos, bowls, burritos, nachos and quesadillas.106 Central AvenueCatBird, Asbury ParkThis new, lakeside eatery doubles as a wood-fired kitchen and non-alcoholic bar. At CatBird, named after gray catbirds (a bird that chirps and sounds like a cat meowing) that linger around town, enjoy a variety of square, wood-fired pizzas, salads, sides and house-made sourdough bread. The mocktails are made with fresh botanicals and zero-proof spirits. There also is non-alcoholic beer and sparkling wine. If zero-proof isn’t your thing, the restaurant is BYO. No reservations.1215 Sunset AvenueCrumbl Cookies, MillvilleAmerica’s highly popular cookie chain will open a location in Millville this Friday, May 31. The cookies, which come in pink boxes, are large and covered in toppings. Every week, the Crumbl menu rotates between six cookie flavors. The shop is set to be open nearly all-day Monday-Saturday, as it is open 8 am-10 pm Monday-Thursday and 8 am-midnight Friday-Saturday.2180 North 2nd Street
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Once upon a time, New Jersey food trucks meant “grease trucks” slinging “fat sandwiches” to Rutgers students. But nowadays, New Jersey’s food trucks are as varied as our restaurants, and their food can be just as good. The best way to discover your future favorite is at one of the food-truck festivals around the state that are creating a new kind of destination dining.New Jersey Monthly’s picky list of Jersey’s top food trucks was created with the help of our friend George Miller of Five Sisters Food Truck, who is called “the food truck Godfather” by what he calls the incredibly supportive food-truck community. The trucks on this list elevate the food-truck scene. “They’re all unique, and they work hard to provide Jerseyans with exceptional food and service, whether at a festival or private party,” he says.In no particular order, here are New Jersey’s 11 most appealing food trucks. Follow them on social media to find their locations.Twelve TruckThe intriguing name refers to 12 Filipino-American cousins who grew up together in Jersey City and talked about sharing a business someday. As adults, cousins Jeffrey Fama, a finance guy, and Joss Maglaqui, a French Culinary Institute-trained chef, were struck by the fact that New Jersey lacked a Filipino food truck. Their mission was set, and “ten more cousins wanted in,” says Fama. Twelve Truck hit the road serving up the extended family’s Filipino home cooking: pancit (stir-fried pork and rice noodles), lumpia (mini pork egg rolls), chicken or pork skewers, ube purple yam pudding and other treats. “We can get really creative with some of our recipes,” says Jeffrey. “Our chicken adobo poutine is original and irresistible.” Find Twelve Truck on Facebook and Instagram.Beach ShackBeach Shack’s Lou Espinosa grew up working at his family’s pizzeria in Naples, Italy. (He was known as Luigi then.) “Espinosas all cook,” he says. “My mom Carmela can pull off a dinner for 50 just like that.” Carrying on family tradition, Lou’s wife and two sons belong to the Beach Shack team. “This is a good life,” says Espinosa. “Meeting people, hearing their stories and feeding them with consistently restaurant-quality dishes.” Top orders include lobster rolls, lobster quesadillas, Cuban sandwiches, garlic shrimp, coconut shrimp and loaded tater tots. Find Beach Shack on Facebook and Instagram.The Chimney Cake Factory[caption id="attachment_335894" align="aligncenter" width="778"] Denes and Angelle Feher at work. Photo courtesy of the Chimney Cake Factory[/caption]Tubular chimney cake, a delectable Hungarian pastry popular in central and Eastern Europe, was unknown in New Jersey. Then Denes and Angella Feher came along from Transylvania, a part of Romania that is culturally Hungarian. “Traditionally, chimney cakes are hollow,” says Angella. “But we knew they’d be fantastic stuffed with ice cream.” That’s what the Fehers’ truck The Chimney Cake Factory sells, and lots of them. The cakes are baked with coatings like cinnamon, caramel or coconut, then filled with vanilla, chocolate, butter pecan or mint chip ice cream, and finally lavished with whipped cream. “It’s like a sundae, but wrapped in chimney-cake deliciousness,” says Angella. Find Chimney Cake Factory on Facebook.TacoholicsIn 2016, after college, five friends from Brick Memorial High School launched their Tacoholics food truck. It was such a hit that Tacoholics now boasts five eat-in locations dubbed Tacoholics Grill (Red Bank, Brick, Toms River, Lanoka Harbor and Sea Girt). The buddies’ truck still rolls merrily along, serving adventurous tacos such as fried avocado, General Tso’s chicken and “crack BBQ” chicken, all drizzled with your choice of seven distinctive sauces. Not in a taco mood? Consider nachos, quesadillas, burritos and wraps. “The three of us owners wanted to work for ourselves,” says Tacoholics partner Nick DeAngelo. “A food truck made sense because we were passionate about tacos. It turned out that lots of other New Jerseyans are too.” Find Tacoholics on Facebook and Instagram.Magic Mike’s Smoked Meat[caption id="attachment_335895" align="aligncenter" width="778"] Pro basketball preceded pro barbecue for Mike Nurse. Photo
courtesy of Magic Mike’s Smoked Meats[/caption]A former pro basketball player now known for his barbecue truck, “Magic Mike” Nurse played for nine years in European national leagues, retired at 31 and came home to Teaneck with his Australian wife, Kelleigh, and their two sons. “While working nine-to-five I got deep into smoking meat,” says Mike. “I left the job, bought a smoker trailer and started selling what I call ‘Teaneck-style barbecue’ and mac-and-cheese. People fell for it, and I started winning awards.” Mike upgraded to a truck with a mobile kitchen, and Kelleigh and older son Michael also pitch in. “We’re proud of our ribs, brisket and pulled pork,” Mike says. “It’s wood-smoked for four to six hours, with a deep spice rub and sauces that aren’t candy-sweet. This is real barbecue.” Find Magic Mike's Smoked Meat on Instagram.Shore Good Eats ‘n’ TreatsShore Good Eats ‘n’ Treats trucks, run by Steve and Natalie Fahnholz and son Stephen, complement their Neptune City cafe of the same name. Says Steve: “Our trucks supply one-stop dining” on a slew of scratch-made specialties like grilled cheese (“real cheese with real flavor”), tacos, sliders, “loaded spiral butterfly fries” and more. Shore Good trucks’ unique offering is “gourmet egg rolls” in a daily rotation of a dozen varieties, with fillings ranging from Italian, Mexican, Chinese, and deli to dessert. “An egg roll wrapper is a thing of beauty,” says Steve. Find Shore Good Eats 'n' Treats on Facebook and Instagram.L’Aquario Seafood[caption id="attachment_335896" align="aligncenter" width="778"] The L’Aquario famiglia: Giovanni and Kimberly Filippazzo and kids. Photo courtesy of L’Aquario Seafood[/caption]Monmouth County chef Giovanni Filippazzo’s “Italian-Greek family business is restaurants,” he says. “L’Aquario Seafood truck is my baby. Its focus is Italian-style seafood, which is ultra-fresh and cooked to order with a lot of amore.” L’Aquario’s temptations include marinated seafood salad, spicy shrimp arrabbiata, sweet and hot “bang bang” shrimp and a brawny steak-and-mozzarella sandwich. Four different lobster rolls (the Soprano, the Al Pacino, the Gambino and the Surf & Turf, topped with a hunk of skirt steak) showcase Jersey-caught lobster, which Giovanni promises “has an unforgettable, slightly sweeter flavor.” Find L'Aquario Seafood on Facebook and Instagram.No LimitsThe No Limits truck is the rolling version of No Limits Café in Red Bank. Truck and café share a dual purpose: to serve memorable versions of classic American lunch food, and to prepare adults with intellectual disabilities for careers in the hospitality world. “Our truck is staffed by individuals who are discovering that they can excel at a job,” says program director Stephanie Cartier. “And they are showing that to the world.” No Limits Truck manager Matt Berkowitz agrees. “We give 100% and still try to do better,” he says. “That feels so good.” What’s great on the truck, besides the gracious service? Says Matt, “Our best-sellers are our gourmet grilled cheese, our burgers and our Cuban and brisket sandwiches. People love our cookies too.” There’s nothing not to love about the No Limits Cafe Truck. Find No Limits on Facebook. Kiersten’s Creations Food TruckNot many pastry chefs graduate from the prestigious Culinary Institute of America in order to run a food truck. But Kiersten Connor broke the cookie mold. “I never aspired to the exhausting, competitive environment of a fancy restaurant kitchen,” she says. “My goal was always to bake for myself, my family and now, my customers. Baking makes me happy,” she says. Her whole family is involved in Kiersten’s Creations. Her dad built her first truck, in 2020. “My mom helps with parties and events I bake for. And it seems like everyone I know is at the new store,” she says. That’s the brick-and-mortar Kiersten’s Creations bakery in Point Pleasant, which sells cakes in addition to the truck menu of cookies, cupcakes, cheesecake, brownies and ice cream sandwiches. Kiersten also helms an ice-cream cart that’s hired for events. “I couldn’t be happier,” she says. “I’m my own boss, doing what I love amidst my family and making life a little sweeter for our customers.” Find Kiersten's Creations on Facebook and Instagram.The Mexi-BoysThe eye-catchingly green Mexi-Boys truck is the brainchild of Eddie Rojas of Highland Park and Alex Sanchez of Kearny. “We put a fun, modern spin on the food you’d get from a taqueria or sidewalk cart in Mexico,” says Eddie. “And Alex is a professional chef who’s a genius at balancing traditional and nontraditional flavors.” The truck’s Mexizilla, an overstuffed quesadilla, is a balancing act between beef, chicken, fries, three Mexican cheeses and chunky salsa. Find the Mexi-Boys on Facebook and Instagram. Five Sisters Food Co.And finally, George Miller, whose New Jersey food truck savvy helped us with this list, also makes it on here. His wife, Libby Miller grew up cooking, while George, a former fireman, realized his gift later. “I was the guy who made our food in the firehouse,” he says. “I got very good with a grill.” In 2013, the two decided to start a food truck. Their five daughters “were thrilled and continue to be,” says George. “They’d rather be on board that truck than anywhere. Five Sisters Food Co. has won dozens of local, statewide and national awards for standout dishes like hefty burgers with a secret meat blend and luscious toppings, often ordered with “insanely loaded fries,” says George. Find Five Sisters Food Co. on Facebook and Instagram.
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Our state’s powers that be have just spilled the beans on New Jersey’s delicious secret: For foodies, this side of the Hudson is the coast with the most.At a May 14 media event at Platform JB, the James Beard space in Manhattan, Lieutenant Governor Tahesha Way announced Trenton’s new advertising and public relations initiative: "Little State, Lotta Wow.""As Lieutenant Governor of New Jersey, I am so glad to see that more and more people realize what we in our state have long known: we have some of the best restaurants, most talented chefs, and most interesting wineries and breweries in the country,” she said. Then she praised internationally renowned chefs who have invested in New Jersey, calling out Gordon Ramsay, Marcus Samuelsson, Nobu Matsuhisa and NJ native David Burke.The note-taking, photo-snapping crowd was composed primarily of New York-based lifestyle journalists: food and travel editors, reporters, writers and social-media influencers.Jeff Vasser, executive director of New Jersey Travel & Tourism, drew nods and chuckles by noting that “our state is known as America’s diner capital.” But, he promised, “what you may not know, yet certainly will after tonight, is that we are a multicultural state with a rising global dining and beverage scene…a state where so many talented chefs take root and grow.”[RELATED: Anthony Bucco’s ‘Coastal Cuisine’ Honors New Jersey: ‘It Gets Right to the Point’]
Lieutenant Governor Way praised New Jersey as "one of the most welcoming and diverse states in the country, where visitors can truly eat their way around the world." She introduced a trio of talented NJ chefs: culinary innovator Robbie Felice of Viaggio, Osteria Crescendo, Pasta Ramen and the about-to-open Bar Mutz; Olaide Tella of Olaide’s Kitchen in Parlin, serving Nigerian food; and Nur-E Gulshan Rahman, the James Beard-nominated chef of Jersey City's Korai Kitchen, serving Bangladeshi food. The chefs thanked the audience and hustled back to their cooking stations to finish up signature dishes from their restaurants. Minutes later, the crowd dove into three delicious dishes, paired with smooth New Jersey wines and flavorful beers.Felice’s exuberant nosh from Pasta Ramen's menu, mochi ramen Kaluga caviar, embodied New Jersey’s inspired international style. He told NJM, “I brag to my New York friends about how insanely great our food scene is, with all the melting-pot cuisines and the fantastic ingredients from our farms and ocean. And then there’s our chefs’ passion, our warm hospitality and our local pride. We have everything it takes to be a major dining destination.”When every last morsel of the chefs’ dishes had been devoured, the crowd began to murmur about dessert, unlisted on the evening’s menu. Was there one? Who was the Jersey pastry chef?[caption id="attachment_335688" align="alignnone" width="778"] Baker-slash-NJ Lieutenant Governor Tahesha Way with her tempting tribute to the Garden State. Photo: Courtesy of NJ Division of Travel & Tourism[/caption]First, two tempting desserts were rolled out: a pan-Latin tres leches cake and blueberry-lavender cheesecake macarons.When the baker appeared in her JerseyFresh kitchen apron, the audience erupted in applause, cheers and raised cameras.The proud pastry chef was none other than Lieutenant Governor Way. She clasped her hands in thanks and held up a hefty, Jersey berry-topped cake so its intricately decoration could be admired and photographed. Everyone wanted a picture of Way’s cake, bedecked with the Great Seal of the State of New Jersey.[caption id="attachment_335689" align="alignnone" width="778"] Lieutenant Governor Tahesha Way’s suitably decorated cake. Photo: Courtesy of Jacqueline Mroz[/caption]Even with her breathless schedule, our Lieutenant Governor carves time to indulge her Jersey passion for food. She told NJM dining editor Jacqueline Mroz, “Baking takes us to a place where we can create, relax and nurture. For me, it’s an instant mood-lifter. When I’m stressed, I pull out some ingredients and make a batch of pure enjoyment.”Mroz asked Way about her favorite things to bake. “My No. 1 is macarons,” she said, “flavored with whatever’s in season in New Jersey. Tonight, it’s South Jersey blueberries and lavender from our lavender farms. I make these for my staff, and we’re all happy.”“They’re the best macarons ever,” enthused Way’s chief of staff Jay Boone, by her side. “Just so amazing.” The Lieutenant Governor beamed.
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OpeningCasa Del Rey Kitchen, Roselle ParkCasa Del Rey has been hosting large-scale events like weddings, Sweet Sixteens, birthdays and more in its elegant banquet hall since 2022. Now, the venue has unveiled an on-site restaurant, Casa Del Rey Kitchen, serving a tapas-heavy menu made with fresh, locally sourced ingredients. Menu items include charcuterie boards, Wagyu smash sliders, vegan meatballs, short rib mac and cheese, and more. There’s also an extensive wine, beer and cocktail list.147 Westfield Avenue Westmodcup Coffee, HobokenThis coffee company has opened a Hoboken location. Though it's currently based in nearby Jersey City, modcup has Hoboken roots. More than 10 years ago, the company opened a cart serving fresh brews on the Hoboken waterfront, which soon led to three brick-and-mortar shops in Jersey City, plus an online shop selling ground coffee. Try out modcup’s drip coffees, lattes and more at the new cafe.211 4th StreetThe Roxy, Jersey CityOne of the latest additions to Jersey City’s vibrant dining scene is The Roxy, from the team behind nearby Italian restaurant Corto. A small menu features a variety of seafood and pasta dishes, including scallops with lobster and couscous, red snapper in red curry, and cavatelli with mushrooms. There’s also a signature cocktail menu and a list of wines and beers, which can be enjoyed at the bar or at a table.66 Monitor StreetRevive Cafe, RivertonBack in May 2022, a fire caused significant damage to Revive Cafe. Now, two years—and lots of reconstruction—later, the cafe is back in business, living up to its name. Revive serves an assortment of hot and iced coffees, espresso drinks, teas, smoothies and more, plus pastries and bagels. The cafe is closed on Sundays and Mondays.531 Main StreetPapelon Latin Kitchen, North WildwoodLocated on the Wildwood boardwalk, just across from the entrance of Surfside Pier, Papelon Latin Kitchen is a new fast-casual eatery serving Caribbean-inspired dishes. Menu items—available for takeout or dine-in—include empanadas, mofongo, arepas and more. The indoor and outdoor seating are limited.2416 Boardwalk
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[caption id="attachment_334658" align="alignnone" width="778"] Photo: iStock/Alexandra Grablewski[/caption]Clambakes at the beach may seem more like a New England tradition than one found in the Garden State, but the Jersey Shore has plenty of options for this fun way to enjoy dinner on or near the beach with friends and family.Shore Catering, based in Brick, will set up both lobster and clambakes for groups and events of all sizes. The company is full service and will bring everything you need, including linens, plates and cutlery, and will cook, serve, and even clean up after the feast.“We set up a beautiful buffet and cook the lobsters on-site. We provide forks, crackers, everything you need for lobster, and we will even tie a bib on people,” says Patty Sisselman of Shore Catering. “It’s interactive and live action; they’re really fun to do at the Jersey Shore.”Shore Catering sets up lobster and clambakes for parties, weddings and graduations, as well as at yacht clubs—but they don’t set up on the beach because they find it too difficult on the uneven surface. Shore Catering often sets up right next to the beach, such as at clients’ waterfront homes, says Sisselman, adding that sometimes people will take a plate and sit on the beach.They service the entire state, from North Jersey down to Cape May, and have been offering clambakes for the past 36 years. Customers can also pick up precooked clambakes at their shop. Sisselman says they source their lobsters from Point Lobster in Point Pleasant.[RELATED: One Thing You Must Do in Every Jersey Shore Town]
Jersey Joe’s Barbecue and Grill, based in Garwood, also offers clambakes and lobster bakes. “It’s a big hit in the summer,” says Tucker Williams of Jersey Joe’s, which has been in business since 2001. “We do events all over the state, with a lot down by the beach.”Jersey Joe’s offers various packages, including the option to pick up all the fixings at their shop, as well as delivery and setup at your location. Full-service events include a raw bar with passed hors d’oeuvres, lobsters, clams and shrimp cocktail. They will set up clambakes on the beach, but ask that customers check with their towns first to find out if a permit is required, or if there are restrictions regarding location or time of day.Jersey Joe’s also sets up everything for events, and will cook the food, serve it, and clean up. They’ll even pack up leftovers and leave them in to-go containers in case anyone gets hungry later, says Williams.Other businesses that offer clambakes at the Shore include the Gourmet Deli in West Creek and Ronnie’s Catering and Bar-b-que Co. in Denville.
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Marcus Samuelsson, 53, was born in Ethiopia and grew up in Sweden. A celebrity chef who has appeared on TV shows including Chopped and Top Chef Masters, he has 15 restaurants around the world, including his landmark Red Rooster Harlem. In March, his restaurant Marcus B&P in Newark reopened as Vibe BBQ, serving house-smoked meats. Marcus Live! Bar & Grille opened at the American Dream mall in East Rutherford in December. He has written eight cookbooks.You learned about cooking through your Swedish grandmother. How did that pique your interest?My grandmother had a huge impact on me, and I think that it was really through her love that I got in the kitchen. I feel like her way of engaging with us was not so much through play; it was mostly through cooking. When you went to Grandma’s house, you ate and you cooked. It could be rolling meatballs or pickling herring or making ginger snap cookies, depending on what season it was, but it was always something.You were born in Ethiopia, and you and your sister were adopted by your Swedish parents, growing up in Sweden. You apprenticed in Switzerland and Austria before coming to the United States to work at Aquavit in New York. Can you talk about how your multicultural background influences your cooking? How does your style of cooking fit in with the diversity of this country?We traveled a lot with my parents. My parents took us to many countries in Europe, and we ate whatever that culture had. My father also traveled a lot through work, and he always brought home something, whether it was from Japan or from the States, and that had a big impact on me. I was in awe of the way things that came from Japan were wrapped; even a simple thing like candy was different. And then the things tasted differently. Even just going to Germany was a very different culture.And then I had a chance to work—not just visit, but work—as a teenager and in my early twenties, and to live in Switzerland, with its three languages. I lived in France, and I lived in Austria, and all of those things had an impact on me. I also started to work on a cruise ship and traveled around the world and went to places like Singapore and Southeast Asia. So when I came to New York, where you’re really in a place where all of those things are in front of you, it just felt like I was home. It was a perfect setting for me. It was like, Wow, this is the place I’ve been looking for. And I still feel like that way, actually.At 23, when you were executive chef of Aquavit, you became the youngest chef ever to receive a three-star restaurant review from the New York Times. What was that like?It was a whirlwind. I don’t think as an early 20-something person you can ever be prepared for that. I had a staff of 20 and had to manage them, and it wasn’t easy. But that’s how I grew up. And I knew about cooking. I did not know how to manage people or any of that stuff, but had people around me that knew. And I think that’s what’s beautiful in a restaurant, that it’s always teamwork. No chef has done anything alone, and I’ve had great mentors that guided me. But more than anything, I’ve always had this curiosity for the food. And I’ve always said that to myself, that the day I’m not curious anymore, I should quit to just do something else. It’s the food, always. Whatever decade you are in, it feels like it’s getting more interesting [in the food world] because it’s more diverse. There are more voices in food today.New Jersey has an incredibly diverse selection of ethnic restaurants. How is that an important part of the dining culture in this state, and how does your cooking represent that?I think Jersey has an incredible food scene, but it’s also connected to farming and the traditions around that. It’s beautiful. New Jersey farms have provided New York City restaurants forever. And for the past 15 or 20 years, a lot of those restaurants in New Jersey have been celebrating that. And then you add the diversity, whether it’s the Portuguese in Newark, or whether it’s the Koreans or the Italian or the Jewish or the African Americans. There are all these layers. And that will also change every 5 to 10 years, depending on what wave [of immigrants come here]. There is also great Mexican food in New Jersey today, so it’s all been growing.But the other piece is the technology. There are great startups and urban farms and things that were not in Jersey before. So I think it’s such an incredible state when it comes to food, from the growing to its diversity. Before, when I was coming up in all the New York City kitchens, Jersey chefs were all working in the kitchens. That still happens, but a lot are also returning and opening their own places, which is great for New Jersey. I think that New Jersey kind of sees its own potential with having both New York and Philly as these urban places to go and learn the trade, but then come back and do your own thing. That’s fantastic.Tell me about the inspiration behind Marcus Live! Bar & Grille at American Dream.I wanted to create something that was fun and vibrant and that matches the energy of the entertainment they have there. I’ve been bringing my son there, and whether we’ve been skiing or going to the water park, for me, it comes down to energy that you feel, both as a parent and as a kid. So how do you create something delicious that matches that energy from a dining point of view? I took that in and thought, Let’s put the kitchen up front so people walk by and there’s a certain level of energy. People walk in and see everything. And we’re serving delicious meals that families and people of all ages can celebrate together. And I think Marcus Live! should be a place where kids and parents and the date night can feel like it’s speaking to them.How would you describe your style of cooking and the type of food that you offer at your restaurants?It’s comfort food—things that everyone has had before—but we make them with a twist, whether it’s our burger, our pizza, or our chicken and waffle. It took me a long time to decide what the audience there really wanted, and we needed to create something that parents can trust and kids can say yes to. It’s about this space that both sides are happy and excited about, and that, for me, is around comfort. And that’s what we’ve done with all the Marcus restaurants—really built them around comfort.You have two young children [a daughter, age 2, and a son, age 7]. Do you think it’s important to get young people interested in cooking? Do you cook with your kids?I cook with my son all the time. Just yesterday, we did our own tortillas from scratch. And we make all kinds of things together because it’s fun, and it’s a way to learn about food—like: Tortillas come from Mexico. Then we talk about that. For me, it’s also full circle to the way my grandmother taught me how to cook. We like to plan out the meal on the weekend and go shopping for it at the farmers market, and then we go home and make it. Anything I can do to keep him engaged and get his hands involved, whether that’s putting down the seeds for the tomato season or making something at home. It’s great.How does cooking bring people together?It’s the ultimate way of sharing stories and sharing memories. It’s a beautiful thing that in America, you have so many cultures. With bread, for example, everybody has it, but everybody has a different version of it. And everyone is going to have their childhood memories of their favorite. And it’s such a good conversation to engage in—especially in divisive times like this, we need music and we need food and we need culture. All of these things that we can share in a non-divisive way are important—especially showing our kids. Just talk about it and learn from each other and share that. It’s such a beautiful way of breaking bread, you know?What’s your advice for someone who wants to get into cooking?Dive in—cook a lot, intern at your favorite restaurant in the neighborhood. Sign up for classes. Cooking is not a field that you can do from the sideline. You really have to roll up your sleeves. The beautiful thing about doing that is that you’re going to meet some great people.
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When it comes to Jersey entrepreneurial muscle, Buddy Valastro is a knockout champion. He’s everywhere at once. He stars in and produces multiple food-centric TV shows, sharing his spotlight with wife, Lisa Valastro and their four kids. He’s a best-selling cookbook author and a social media sensation with more than 20 million followers. Dubbed Cake Boss, Buddy is an inspired baker with a genius for intricate custom cakes. He’s also a culinary chef who is at one with Italian American classics.This local hero has assumed Frank Sinatra’s mantle as the pride of Hoboken, where Valastro grew up in Carlo’s Bakery on Washington Street, which his dad took over in 1964. The United States is now dotted with Carlo’s Bakeries and dozens of Cake Boss vending kiosks turning out cake and pizza. In Las Vegas’s glam casino hotels, Buddy’s Jersey Eats, PizzaCake and Buddy V’s Ristorante draw crowds.Now this prodigal son of Hoboken is coming home with a something-for-everyone eatery about to unfurl in the original good-time destination: Atlantic City. To enter Buddy’s Boardwalk Empire in Harrah’s Resort is to immerse yourself in Valastro’s world. If you’re a Cake Boss follower, you’ve hit the jackpot.Buddy’s Boardwalk Empire, opening in early summer, beckons with eat-in dining or grab-and-go snacking on “the best of what I love to make, eat and share,” he says. You’ll find his signature focaccia sandwiches, “some with our house-made mozz,” Buddy notes with delight. “Like our roast beef and mozz. It’s still my favorite sandwich. Roast beef and mozz jump-started my relationship with Harrah’s in Vegas. I made one for the big shots deciding whether to bring me in. They flipped.”[RELATED: The Best Restaurants in Atlantic City]
Boardwalk Empire’s pizza comes round or square, by the slice or pie, with distinctive toppings like buffalo chicken and bacon. Buddy calls it “bakery style, like my dad used to make, with dough that really crisps up.” Unique in the Valastro constellation is a custom pasta bar “that you compose,” he says, “with your choice of pasta, sauce and add-ins. It’s gonna be great.”“But save room for dessert,” he admonishes. One-third of the 4,500-square-foot space is devoted to sweets.
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This summer, check out these new places opening up at the Jersey Shore in time for the season. From restaurants to a resort, there's something fun for everyone.Madison Resort Wildwood CrestWildwood CrestThe biggest resort in Cape May County opened in mid-May after a multimillion-dollar renovation. Combining the iconic Royal Hawaiian and former Oceanview Motel, it has 200-plus rooms, two pools, cabana and poolside seating for more than a hundred people and more. It also features rooftop event spaces and can host beachfront weddings. It pays tribute to Wildwood's famed Doo Wop style of architecture as was seen at the Oceanview. Madison Resorts has poured $52 million into this project.Buddy’s Boardwalk EmpireAtlantic City“Cake Boss” Buddy Valastro—who became a pop culture icon when his family's Carlo’s Bakery in Hoboken became the subject of a TLC show in 2009—is launching a new restaurant concept in early summer at Harrah’s Resort. Located in the hotel’s main lobby, it features Jersey-style sandwiches, pizzas, a pasta station, and, of course, his amazing desserts.Seaside Social HouseSeaside HeightsAs the Heights moves beyond its binge-drinking, bass-blaring past, the next generation of locals have opened the Seaside Social House in a former auto repair shop on Sumner Avenue. It’s a casual but stylish bar, restaurant and lounge with crafted cocktails, specialty pizzas, salads and sandwiches.Hard Rock Beach and TerraceAtlantic CityStarting Memorial Day weekend, Hard Rock Hotel & Casino is offering guests and Unity Card members a swanky new beach experience with lounge chairs, umbrellas and drink service. The hotel is also opening an outdoor venue, the Terrace, with live entertainment, food and drinks.House of IndependentsAsbury ParkThe famed music venue in the famed music town of Asbury Park, which shuttered in November because of flooding, is reopening this summer, after being bought by music promoter Concert Crave. Events launch in early June.The Beach GalleryKeansburgThe Beach Gallery is a café, rooftop bar and lounge, brunch locale, tea room, event space, and art gallery all in one. It’s located in the heart of this Shore town’s historic district.Samuel's and Pearl & MaryAtlantic CityRestaurateur Michael Schulson is opening two fine-casual restaurants at Ocean Casino Resort. Samuel’s is his modern version of a diner, while Pearl & Mary offers a raw bar and cocktails.Open Green SpaceBerkeley TownshipBlackbeard’s Cave amusement park closed in 2020 and became an eyesore along Route 9. But in a nearly $6 million deal late last year, Ocean Township bought 27 acres of the land and is restoring it to open space. Demolition is complete, and the space is open for hiking and biking, though paths and signage may not be complete.The Pier HouseCape MayLa Mer Beachfront Resort’s onsite restaurant is now open daily for breakfast, lunch and dinner, and each menu features plenty of fresh seafood options—from blue-crab eggs Benedict to fried calamari to miso-marinated salmon. From June through August, there will be BBQ weekends on the resort’s lawn. Reservations recommended.River Pointe InnRumsonThis chic new dining concept fuses elegance with comfort, with seafood, contemporary classics and more. An extensive list of wine, martinis and house cocktails can be enjoyed with food or on their own at the bar. River Pointe Inn is the latest endeavor of Jersey restaurateur Victor Rallo—owner of Undici Taverna Rustica in Rumson and Birravino in Red Bank—and his son, Jake, a recent Cornell grad. (Rallo’s daughter, Eli, is one of our state’s top social-media influencers.)
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OpeningDistrict Taco, WayneThis fast-casual taco chain will celebrate the grand opening of its first New Jersey location on Friday, May 17, and the first 30 guests on Friday, Saturday and Sunday are eligible to receive free food. District Taco got its start in 2009 in the streets of Rosslyn, Virginia as a taco truck. Now, there are over 15 eateries across Maryland, Pennsylvania, Virginia, Washington DC and New Jersey. The menu consists of customizable tacos, burritos, bowls, salads and quesadillas, plus classic sides like chips and guac.1295 Hamburg TurnpikeSpring House, TenaflyLocated in a 230-year-old historic house (the oldest in Tenafly) is a new and elegant restaurant, bar and social club. It’s run by a team of highly successful hospitality professionals, including members from NYC restaurants Fat Choi and Butter. Spring House opens at 4 pm Tuesdays-Sundays, where patrons can enjoy drinks in its various cocktail bars or dinner in the main dining room. Dishes such as steak frites, branzino and lasagna bolognese make up the menu, and there are innovative libations.91 West Clinton AvenueBrewed Awakening, PitmanPerhaps the coolest aspect of this new, downtown coffee shop is its late-night hours. Monday-Thursday, Brewed Awakening is open 7 am-7 pm; Friday and Saturday it’s open 7 am-11 pm; Sunday it has shorter hours of 8 am-5 pm. The all-day menu is comprised of coffees, espresso beverages and teas with a variety of flavored syrups, plus pastries, baked goods and bagels.44 South BroadwayLudlam Island Brewery, WoodbineAfter moving into and renovating an old bowling alley, this popular Cape May County brewery is reopening. The new brewery and taproom, which opens on Friday, May 17, will offer a larger space for enjoying craft beer both indoors and outdoors. There also is a new food menu, local spirits and non-alcoholic beverages. Tours and tastings are available daily, and there will regularly be live music.2051 Dennisville-Petersburg R0adThe Pier House, Cape MayLa Mer Beachfront Resort’s onsite restaurant recently reopened. The Pier House is open daily for breakfast, lunch and dinner, and each menu boasts plenty of fresh seafood options–like blue crab eggs benedict, fried calamari and miso marinated salmon–in addition to other tasty dishes and drinks. June-August, there are BBQ weekends on the resort’s lawn. Reservations recommended.1317 Beach AvenueClosingBrooklyn Dumpling, HobokenNew Jersey’s only Brooklyn Dumpling, a popular fast-casual dumpling chain, recently shut its doors. The Hoboken location opened in February 2023 on Washington Street, and it served unique varieties of dumplings, like Korean BBQ, mac and cheese, and smashed brownie. There are other Brooklyn Dumpling locations in New York, Pennsylvania, North Carolina, Texas and Canada.
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Anthony Bucco has long been one of New Jersey’s most influential kitchen wizards. Currently the tippy-top chef at Landmark Hospitality’s 13 restaurants and wedding venues, he has created a vibrant style of New Jersey dining that he calls “Coastal Cuisine.” Below, he tells us all about it.NJM: Chef Anthony, your new “Coastal Cuisine” direction at Landmark Hospitality is intriguing and very New Jersey. How do you describe it?Chef Anthony Bucco: New Jersey boasts 130 miles of coastline and untold acres of farmland. These blessings have shaped who we are: our lifestyles, our commerce, our recreation, our food and wine. Coastal Cuisine is a new approach that marries the ocean to the farm, just like we have. And this food style mirrors us in another way. Like us, it gets right to the point. And that’s flavor.[caption id="attachment_334906" align="alignnone" width="778"] Landmark Hospitality culinary maestro Anthony Bucco Photo: Courtesy of Landmark Hospitality[/caption]Is Coastal Cuisine a personal statement or a mission?It’s both. I’m a Jersey boy through and through, and I’ve believed for a long time that we’re evolving our own approach to food. Since I became an executive chef at age 27, I’ve wanted to help build a distinctive, healthy restaurant culture in New Jersey. A style that would combine what we love about food: the communal warmth of social eateries, the fun of Jersey classics like pizza, the freshness of farm-to-table, the magnificence of our fish and seafood. Coastal Cuisine is right for our time and place.Could Coastal Cuisine happen anywhere else?No chance. The Garden State is blessed with so much: the Atlantic Coast, a blazing agricultural scene, a wave of flavor-fanatic chefs and restaurant-loving diners, like New Jersey Monthly readers. These elements are the foundation of Coastal Cuisine, the new way of dining that showcases New Jersey’s culinary riches.What’s truly innovative about Coastal Cuisine?Well, diners are tired of overly complicated food with muddied flavors. Coastal Cuisine refocuses on Planet Jersey’s gifts, not cooking tricks. It’s very unfussy, ultra-fresh, clean and simple, yet alive with individual tastes and textures. Every bite is different depending on what your fork catches.Is this the “intentional” cooking I’ve been hearing about?Exactly, and it’s always been my approach. For me, and for the dynamic Landmark chefs I now lead, nothing in a dish can be same-old or random. We use fewer ingredients, but they’re the right ingredients. Coastal Cuisine’s intentional simplicity produces layers of flavors.How is Coastal Cuisine different from Mediterranean cuisine?They’re both good for you and seafood-strong. But Coastal is less dependent on grilling, and the overall taste is bright rather than salty. Plus, Coastal won’t have potato or rice on every plate.Coastal is better date food! Can you single out some dishes on Landmark menus?Maddy Rose in Jersey City has our most Coastal menu. Crispy calamari is zesty with green herb aioli and cherry-bomb relish. Beer mussels, in a bowl with lager, are vividly seasoned with chili, cilantro and fennel. We introduced Coastal Cuisine at Maddy Rose first because the restaurant is sunny, contemporary and flirtatious, like the dishes. You can order Coastal at Stone House in Warren, Felina in Ridgewood and Felina Steak in Jersey City, which offers Coastal seafood tartare, ceviche, crudo: so many spanking-fresh seafood variations that you can compose a meal like you would at a sushi bar. But Coastal is more novel and exciting.How have your diners reacted?Their posts and reviews describe Coastal Cuisine as fresh, delicious, healthy. [The words] pure, honest and beautiful crop up, too. Some of them point out Coastal Cuisine’s you-never-know quality—its micro-seasonal changeability that reflects what’s peaking in the fields or swimming in the ocean that day, week or month. For our kitchen teams, the ultimate executive chef is Mother Nature.We New Jerseyans now have a cuisine that’s as spirited, sophisticated and in the moment as we are.Bingo. That’s the Garden State charisma of Coastal Cuisine.
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[caption id="attachment_334641" align="alignnone" width="778"] Illustration: Sarah Hanson[/caption]It was 1968. LBJ was in the Oval Office, with the race for his presidential successor in full swing between Richard Nixon and Hubert Humphrey. Woodstock was still a year away, and our troops were still very much engaged in battle in Vietnam. Meanwhile, back here in New Jersey, a store with a funny but unmistakably catchy name opened in Vineland, about halfway between Philadelphia and Atlantic City.That was New Jersey’s first Wawa. Actually, in the early years, Wawa called each of its stores Wawa Farm Markets, then changed the name to Wawa Food Markets, and finally realized that the one four-letter word was all you really needed: Wawa.“For people on the go,” proclaimed an advertisement for Wawa in one South Jersey newspaper. “When you’re in a hurry and on the go, stop at Wawa food market. We’re a grocery store, delicatessen, dairy, and a general store, all in one modern market. Easy to drive in—easy to park.”While one can debate the practicality of Wawa’s parking lots these days—one regional media outlet recently ran a contest to determine the worst Wawa parking lot—there’s no denying that: If Wawa is nothing else, it is certainly convenient. And that convenience is, no doubt, one of the leading factors in Wawa’s success in New Jersey. Just how successful is Wawa here? Massively.There are now more Wawas in New Jersey than in any other state, including in neighboring Pennsylvania. That’s where the company was born in 1964, four years before Wawa crossed the Delaware River into South Jersey. This year, Wawa has been celebrating its 60th anniversary with lots of giveaways and special merch.Yes, Wawa is even more popular here than in its birthplace. New Jersey Wawas account for more than a quarter of all Wawa stores up and down the East Coast—Wawa has become a ubiquitous presence as far away as Florida, where hundreds dot the sunny state—and there’s approximately one New Jersey Wawa for every 30,000 residents, by far the highest Wawa rate in the country.Plus, while Wawa has been limited to the southeastern corner of Pennsylvania—the company has just begun making inroads westward, but not very far—Wawa has managed to completely cover New Jersey with locations. If you’re anywhere in New Jersey, from the southernmost tip of Cape May to the northernmost township of Montague, chances are there’s a Wawa within a 15- or 20-minute drive, and usually much closer.At the first New Jersey Wawa, you could get Wawa-branded hamburger and frankfurter rolls for 25 cents per eight-pack. A half-gallon of premium Wawa ice cream made from Wawa’s own cows would cost you about a buck. Deli workers would slice up boiled ham (99 cents per pound) and American cheese (49 cents per pound) to order; freshly sliced deli meats are something Wawa has, regrettably, since done away with.Unlike many local markets, New Jersey’s earliest Wawa was open every day—including Sunday, which wasn’t all that common back then—from 7 am to 11 pm. Wawa was even open on certain holidays when other stores would normally close, including the Fourth of July and Memorial Day. “When they’re closed, we’re open” was Wawa’s tagline in 1968.The original Vineland Wawa proved to be popular with the locals. By December of that year, Vineland boasted three Wawa stores. Wawas opened in Mount Laurel, Pleasantville and Millville around the same time. The whole Wawa thing was starting to catch on. When South Jersey newspapers announced a new Wawa opening in those days, they sometimes had to explain this new kind of shopping experience to their readers.“A convenience store is a small grocery store which opens early in the morning and closes late at night,” read the Millville Daily in 1968. “It provides convenient service to the hurried worker and harried housewife.” (Hey, it was the 1960s.)My first memories of Wawa date back to the late 1980s, when you could get a Shorti hoagie for less than $2.50, and it came with a free fountain soda. My nerdy friends and I would rendezvous at our local Wawa near Pine Hill after school and on weekends for snacks, sandwiches and those free fountain sodas. Or, if we had enough money on us, we’d spring for that addictive Wawa iced tea or lemonade. Some kids hung out at the local malls—Deptford, Echelon, or Cherry Hill. We all hung out at Wawa.Well, here it is, 2024, and mall culture is on a swift decline, while Wawa culture is anything but.I visited several New Jersey Wawas while reporting this story, and I’m here to tell you: Business is strong, and a new generation of Wawa devotees is in the making, something that’s key to the brand’s continued success.Once the teens I approached at South Jersey Wawas got over their understandable, “Who is this old dude coming up to me?” reaction, they were more than happy to share their thoughts on the company and favorite items at the store.“We’ve been going to the beach in Ventnor each summer since I was born,” one kid told me. “We’d always get subs from Wawa. And we thought it was so cool when we were old enough that our parents would let us start walking to Wawa ourselves to fill the cooler with subs. Now we just complain because carrying that full cooler can get hot in August!” (I suggested he invest in a cooler with wheels.)Another youthful Wawa devotee told me that, while her dad goes on and on about how bad Wawa’s new pizza is, she and all her friends love it. “Wawa’s pizza is lit,” she insisted. Another said his parents tell him he can get any food he wants for his birthday party each year, and each year, he and his friends all scarf down dozens of Wawa hoagies. His favorite: “Meatball parmigiana Shorti. I can eat two.”Wawa devotion has trickled down into my own family. While my son will eat pretty much any Wawa hoagie you put in front of him (he’s 18, so…), his go-to is an Italian, though he insists on no tomatoes unless he’s eating it right away because, he says, tomatoes make the sandwich soggy. Pro-tip! My daughter, 16, only eats Wawa chicken salad as far as the hoagies go, but she’ll happily indulge in Wawa’s quesadillas, something I’m afraid to admit to my foodie friends. Just the other day, I needed to order lunch for my kids and their church friends who were participating in a volunteer event. I offered pizza. I offered Chipotle. I offered to get pretty much whatever they chose. And what did every single kid want? Yep, Wawa.Wawa has also spilled into our lives in ways neither us nor Wawa could have ever predicted. Kate Winslet talked about Wawa in the hit HBO crime series Mare of Easttown. Harry Styles declared his love for Wawa at a concert a few years back. Jack Antonoff alludes to Wawa on his latest album. Grace Potter pianist Eliza Hardy Jones has penned a wistful tune, “Where the Streets Are Lined With Wawa” in which she envisions a Wawa utopia. And get this: People are even getting engaged and married at Wawas. Clearly, we’ve reached peak Wawa-ness—or have we?What may have originally caught on just because of convenience has morphed into something much more: true tradition. When we think back on those beach-blanket memories at the Jersey Shore, we remember when that seagull tried to snatch that Italian Shorti right out of our hands. (Yes, this actually happened to me.) Birthday memories include sharing Wawa subs with our friends as much as they include memories of blowing out the candles on the cake. Wedding photos now sit on our mantles with Wawa workers in the background.Wawa has truly become a part of our lives and doesn’t seem like it’s going anywhere anytime soon. Which is good. Because now I’m craving a meatball parm.Victor Fiorillo grew up in South Jersey and is a lifelong writer and meatball Shorti fan.
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OpeningsHef’s Hut, VernonHef’s Hut, the bar and grill at the Great Gorge Golf Club, recently reopened with a revamped interior and menu. The eatery–which is open to anyone, not just golfers—offers both indoor and outdoor seating, and boasts a wide view of Vernon Valley. New menu dishes include mini-Philly cheesesteaks, Texas lollipop bites (smoked bratwurst bites wrapped in bacon), and mini-quarry steak samples. The specialty cocktail menu has also been updated.414 County Road 517vPho, WestfieldvPho is the second culinary endeavor by the team behind Saigon Cafe in Millburn. The new Vietnamese eatery offers vegan, seafood or meat pho, plus various soups, rice dishes, box specials and desserts. Beverages include milk tea and Vietnamese coffee.415 Westfield AvenueNew York Fries, Jersey CityLocated on the third floor of the Newport Centre mall, this premium French fry chain—which opened its first Jersey location in Edison earlier this year—is known for its loaded fries and poutine. Some fry offerings include pulled pork poutine, flamin’ bacon, nacho, chili and veggie. The same toppings can be loaded onto hotdogs. Plain old fries are available, too. Dipping sauces come on the side.30 Mall Drive WestPizza Pazza, HaddonfieldDowntown Haddonfield’s newest pizzeria serves 12-inch Neapolitan wood-fired pizzas—plus antipasti, pizza rolls and calzones—in its elegant dining space. Pasta dishes and sandwiches are available for lunch. The eatery is BYO and offers takeout. It replaces what was formerly Pizza Crime, which closed in January.139 Kings Highway EastRaising Cane’s, DeptfordThe highly popular chicken-finger chain opened another South Jersey location last week. Raising Cane’s specializes in box combos, comprised of chicken fingers, crinkle-cut fries, Texas toast, coleslaw, a fountain beverage and the famous Cane’s sauce.1860 Deptford Center Road
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When Evelyn Penza was 31, she didn’t know what to do next. Her marriage had crumbled, and her ex was gone. She had two grade-school sons, a full-time teaching job and early-morning work at her family’s farm in Hammonton. “I was apprehensive,” says Penza. “This was 1972 in a small town. Divorce was rare. I had to protect my boys from any disapproval.”But she comes from a long line of accomplished, powerful women. Her mother, Jessie, was especially formidable. She was a fantastic cook and baker. Her specialty was pies made from fruit from their family farm: apple, peach and blueberry. She’d sell them at a little farm market in their 150-year-old Red Barn."I learned to bake from her and wanted to make mixed-fruit pies and lighter fruit cheesecakes with ricotta instead of cream cheese," Penza says. "She ultimately let me do it, and they were a retail hit.”Then something unexpected happened: She got a call from the producer for the Today show’s Al Roker, who liked featuring small businesses. For his 1974 Thanksgiving show, he wanted to focus on Penza’s pumpkin-ricotta pie."To this day, I don’t know how they heard about me, tucked into Hammonton," Penza recalls. "I doubted I’d be able to keep up with the demand for a suddenly famous pie, and I told them I didn’t think this could work." When the producer called back, she informed Penza: "We’re turning off the Turnpike and we’ll be in Hammonton in a few minutes."The visit "turned out to be fate," Penza says. "We got a ton of media attention and a whole new clientele. We kept up with the demand. People would drive from Philly and everywhere in South Jersey. They’d buy the pumpkin-ricotta pie and usually a blueberry, too. And they still do. Our blueberry pie weighs five pounds and is absolutely loaded with sweet, fresh-picked Penza farm blueberries."[RELATED: Why You Must Wine and Dine in Hammonton]
Over the years, Penza’s Pies introduced a full breakfast and lunch menu. The café and retail space are set in the restored, flower-filled Red Barn, which is dotted with display cases of fresh-daily pies and agricultural antiques from the farm. Penza retired from teaching seventh-grade English in 2006 and expanded her pie menu to 18 seasonal varieties.[caption id="attachment_334416" align="alignnone" width="778"] The restored Red Barn Photo: Courtesy of Penza's Pies at the Red Barn[/caption]They’re sold only at the Red Barn, which buzzes with three generations of Penzas proudly pitching in. “Our business may be pies, but warmth, pride and caring is our true family legacy,” she says. “What binds our family and our customers together is really one thing: love. That’s what has kept me young, and I’ll be 84 in June.”Penza’s Pies at the Red Barn, Route 206, Hammonton; 609-657-3412.
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There's a new wood-fired pizza spot in New Jersey, and it’s inside an old train caboose, just a few feet away from an old train station turned distillery.Home Slice Pizza, in Mount Holly, Burlington County, cooks fresh, wood-fired pizza pies in the caboose, just big enough for a kitchen and staff. A small window for ordering and picking up is in the middle of the caboose, just up a metal ramp.The pizzeria was established in 2021 as a mobile pizza oven, where the team would regularly serve pizza at local festivals, breweries, shopping outlets and private events. Home Slice set up its first brick-and-mortar—well, steel-and-wheeled—shop towards the end of 2023, while still operating two mobile ovens.[RELATED: New Jersey's Top Pizza Tours]
The 11-inch Neapolitan pizzas are thin, toasty and perfect for sharing. Create your own pizza or choose from the nine specialty pies. The Smoked Queen is a classic margherita pizza topped with smoky mozzarella. Try the Joycie pizza, a white pie with sausage, roasted fennel, long hots and garlic, or the Poppy pizza, white pizza topped with broccoli, mushrooms and sliced tomato.Train Wreck Distillery, Home Slice’s neighbor, is a perfect place to stop by to enjoy the pizza as fresh as possible, alongside refreshing glasses of spirits and cocktails. The charming, vintage train station distillery offers gin, vodka, rum, whiskey and bourbon, all that can be enjoyed on their own, in flights or in creative cocktails.As the weather warms up, outdoor seating will be available.
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Two foodie icons—Ruth Reichl, the former Gourmet editor and food critic for the New York Times, and Eric Ripert, the chef and owner of famed New York City restaurant Le Bernardin—made a stop in New Jersey on Thursday.Appearing as part of Succeed2gether’s Montclair Literary Festival, the pair spoke to a sold-out crowd at the Glen Ridge Country Club about Reichl’s new book, The Paris Novel, as well as food critics, cooking and, of course, restaurants.Ripert, 59, who is French, is widely considered one of the best chefs in the world. He earned four stars from the New York Times for his famous restaurant at the age of 29, and three stars from the Michelin Guide.Reichl’s novel, her second, is an adventure about food, art and fashion in 1980s Paris—partly based on her own travels there. It follows a young woman who goes to Paris after her mother dies and leaves her with a one-way plane ticket and a note that reads: “Go to Paris.” Alone in a foreign city, she meets a who’s-who of the Parisian literary, art and culinary worlds.Many readers first encountered Reichl when she was the much-admired restaurant critic for the New York Times. She’s also the author of several memoirs, including Tender at the Bone, Comfort Me with Apples and Garlic and Sapphires.At the event, Ripert, who is now friends with Reichl, said he remembered when he first heard that the Times had a new restaurant critic back in 1993. All the top chefs in New York, he recalled, were nervous about what she would be like. Ripert had also heard that Reichl hated French food.“When you came to New York, the food critics of the New York Times were really powerful," Ripert recalled to Reichl. "At the time, you could close or open a restaurant depending on the review. I never told you this, but before you arrived, everyone was faxing pictures of you, saying that Ruth Reichl was coming to New York. We were so scared of you—we thought, We’re going to get destroyed.”Reichl remembered that, too: “I knew there were pictures of me floating around, and that someone said, 'She has a lot of curly hair, and she smiles a lot.' I thought, Oh, that's good. They think whenever someone in the restaurant smiles a lot, it must be me.”At that time, Reichl had moved to New York, where she'd grown up, after 20 years in California, where she’d fallen in love with Thai, Korean and Mexican food—which were not popular at the time. Contrary to the rumors, she loved French food—but “had a sense that there were all these [other] foods that New Yorkers needed to discover," she recalled. "So I did come with a kind of mission. I thought, It's time that somebody besides the French has a shot.”In 1995, Reichl gave Le Bernardin—Ripert’s flagship restaurant serving modern French cuisine, his first four-star review in the Times.“I was 29 years old, and you basically saved my job and my life,” Ripert said. Le Bernardin went on to receive six more four-star reviews from the Times—an unprecedented achievement. Ripert would go on to appear on several TV cooking shows, including Top Chef, A Cook’s Tour and Anthony Bourdain’s No Reservations and Parts Unknown. Ripert and Bourdain were close friends until Bourdain’s death in 2018.In Reichl's novel, the main character, Stella, tastes her first oysters and discovers a passion for food in the City of Lights. Every meal in the book, Reichl said, is based on a meal that she actually ate in Paris.“One of the reasons I chose to set [the book] in 1983 is that when I went to Paris, I was living on $2 a day—which in those days, you could do,” she said. (A year later, she was named the restaurant critic of the Los Angeles Times—her first job with an expense account.)“Stella is experiencing all of this for the very first time," she explained. "So I got to imagine—really imagine—what it's like for someone who's never experienced pleasure, to give herself to the food. And it was very fun for me to do that.”The Montclair Literary Festival continues this weekend; the lineup includes historian and retired Princeton professor Nell Irvin Painter. Find more info on the festival here.
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Good news, deli devotees! Pastrami House Delicatessen has added a third Jersey location to its arsenal.Whipping up a classic deli menu of more than 100 choices in New Providence and Jackson, Pastrami House's owners and sandwich savants—founder Nick Liuzzi and partners Jeff Michelson and Monica Fabara—are thrilled by the warm reception at their newest location, which opened off the Morristown Green in March. “People come to Morristown to eat," Liuzzi says. "And who isn’t looking for great, fresh food that’s an excellent value besides?”Throughout the 20th century, Jewish delis were the casual urban eateries of their time. They supplied welcoming, drop-in meals of kitchen-made food from the Eastern European cradle of America’s Jewish immigrants. In their unpretentiousness, comfort and focus on a single-food culture, those delis were not unlike today’s taquerias, pizzerias and joints specializing in barbecue, ramen or dumplings.“Delicatessens are definitely old-school, and that’s what I love about them," says Liuzzi, who is Italian, Jewish and Brooklyn-raised. "They’re gathering places for families and friends, serving familiar, traditional dishes in simple, comfortable surroundings. No gimmicks, no TikTok trends—just soul-satisfying, delicious food....Pastrami, corned beef or brisket on rye, soups like Grandma’s, boardwalk knishes, coleslaw, pickles, cheesecake. If just seeing these words makes you crave these noshes, we’d love to serve you.”[caption id="attachment_334041" align="alignnone" width="778"] Pastrami House Delicatessen's new Morristown location Photo: Courtesy of Galo Zambrano/Restaurant Media Group[/caption]Liuzzi's partners, Michelson and Fabara, grew up savoring delis in Oradell and Queens, respectively. “We’re recreated the classic deli vibe that we absorbed growing up,” Michelson says. “Pastrami House Delicatessen feels like stepping into a less complicated time. A meal here is about the wonderful, house-made food and the people at your table.” Adds Fabara: “I always loved the hominess and neighborhood character of delis. People feel relaxed in them.”Pastrami House Delicatessen hand-makes three dozen overstuffed sandwiches, over 20 desserts and a plethora of starters, soups and sides. “Some of our diners order the same perfect sandwich each time; nine ounces of prime-grade beef go into each one,” notes Michelson. “Other guests are working through our menu, trying all the sandwich combinations.”[caption id="attachment_334038" align="alignnone" width="778"] Pastrami House Delicatessen’s sandwiches pack nine ounces of Prime beef. Photo: Courtesy of Monica Fabara[/caption]What about deli newbies? Says Fabara: “I can see they’re amazed by the deliciousness of the food and also the very modest tab. We have a lot of regulars already. We also do a lot of takeout and catering platters. Our complete dinner packages for four, with all the trimmings, are only 50 bucks.”Liuzzi credits his path as a restaurateur to his family's rabbi in Brooklyn. "[...He] saw I was a good kid and took me under his wing," Liuzzi recalls. "I’d go over to the temple, which was next door to our house in Bay Ridge, and we’d talk about life over a bowl of soup from the temple kitchen. These afternoons sparked my interest in our Jewish culinary heritage. I got very interested in my family’s business, which was restaurants and groceries. I learned to cook, I learned to manage, and I’ve owned many food businesses since....And here we are, full steam ahead, with new delicatessens that are reviving the Jewish deli food that my rabbi introduced to me."“In a way," Liuzzi says, "I owe everything I am to matzo ball soup."Pastrami House Delicatessen82-84 Speedwell Avenue, Morristown; 973-327-94731294 Springfield Avenue, New Providence; 973-309-5675 363 North County Line Road, Jackson
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OpeningBlended Joe Coffee Bar, SewellBlended Joe Coffee Bar is the first brick-and-mortar location for this specialty coffee roaster, founded in 2018 and based in Cinnaminson. The coffee bar serves its uniquely flavored roasts—like Swiss chocolate almond, butterscotch crème and salted caramel—in hot, iced and frozen varieties. Coffee grounds, beans and K-cups are also for sale in shop.745 Woodbury Glassboro RoadGraze Brunch Kitchen, Ho-Ho-KusAt this new brunch spot, open daily from 7 am-3 pm, coffee and pastries are served during the first hour. The full menu begins at 8 am. Dishes include salted caramel French toast, scrambled eggs in a brioche roll, French onion soup, avocado toast, green goddess kale salad, and a chopped Italian sandwich. A variety of coffees, teas and juices are available as well.611 North Maple Avenue101 Chicken, Fort LeeThis new fast-casual spot serves a variety of Korean fried chicken wings and sandwiches. Some flavors include hot pepper, potato crisp, sweet and spicy, and garlic crumble. Also on the menu: Chi-Rimp (a combination of fried chicken and shrimp), ddukbokki (rice cakes in gochujang sauce), crunchy cheese balls, fries and pickled radishes. Unique fun fact about 101 Chicken? Robotic kitchen technology assists in cooking and preparing the food.2151 Lemoine AvenueClosingJoe’s Crab Shack, DeptfordThe last remaining Joe’s Crab Shack in the state is slated to close by the end of the month. According to several reports, the restaurant’s COO, Terry Turney, shared that it will close on May 26 “due to a natural lease expiration.” The chain is known for serving seafood specials and combos, including varieties of shrimp, crab and lobster, at reasonable prices. Following the closure, the closest Joe’s Crab Shack to New Jersey will be in Pittsburgh.2000 Clements Bridge Road
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Looking to dive into some tacos and margs this Cinco de Mayo? These Garden State spots are hosting fiestas aplenty.NORTH JERSEYHudson Hall Marg Madness • Jersey CityKick off Cinco de Mayo a little early. On Wednesday, May 1, Hudson Hall is lighting the fuse with Marg Madness, a margarita contest for local bartenders. Enjoy $8 margaritas all night long, plus merchandise giveaways.364 Marin Boulevard, Jersey City; 201-659-6565Cinco de Mayo Bar Crawl • HobokenHave some uproarious fun at some of Hoboken's best bars. For a $5.50 ticket, enjoy a bevy of perks, including two free tacos, up to 50 percent discounts on exclusive drinks and a free sombrero.221 Washington Street, Hoboken; 718-216-6677Panela • HobokenEnjoy upbeat music and cocktails like La Jefa, Secreta de Abuela and La Playa. Book your table online in advance.36-42 Newark Street, Hoboken; 201-238-2594Chevys Fresh Mex • Clifton & LindenOn Saturday, May 4, and Sunday, May 5, enjoy live music, specials on tacos and street corn, and drink deals starting at $5.365 NJ-3, Clifton; 973-777-62771150 South Stiles Street, Linden; 908-862-9800CENTRAL JERSEY618 Restaurant • FreeholdExpand your skills behind the bar with a Cinco De Mayo cocktail class. Learn how to make three different kinds of margaritas. Snacks will be served, and swag bags come with tickets, which are $99 per person.618 Park Avenue, Freehold; 732-577-0001Fiesta De Mayo Cantina Crawl • HighlandsThis May 4 event will include discounted food and drink specials at local Highlands restaurants, live mariachi bands and a margarita contest. The registration fee is $40.Huddy Park, 301 Shore Drive, Highlands; 732-291-4713Mathis House • Toms RiverChow down on a scrumptious Cinco de Mayo buffet at the historic Mathis House on Sunday, May 5. The menu includes a nachos and chili charcuterie, chili lime chicken, Mexican street corn, and much more. A five-piece mariachi band will perform. Tickets are $35 per person.600 Main Street, Toms River; 732-818-7580Meximodo • MetuchenMeximodo boasts a selection of 1,000+ tequilas and mezcals, plenty of refreshing cocktails and many delectable menu items.5 Pearl Street, Metuchen; 732-395-7767Pachamama • Green BrookChose from more than 100 different flavor combinations to customize the margarita of your dreams.215 Route 22 East, Green Brook; 732-200-5141SOUTH JERSEYTropicana at Caesars• Atlantic CityFirewaters Saloon is offering $5 drink specials, including margaritas, Modelo drafts and tequila shooters. Looking for live music? Head to Casa Taco & Tequila Bar for traditional Mexican music performances, plus the stylings of DJ JJ.2831 Boardwalk, Atlantic City; 609-340-4000MudHen Brewing Company• WildwoodMudHen's Cinco de Mayo celebration on Sunday, May 5, features live music (dance your heart out!), a special menu, margarita tastings and giveaways.127 Rio Grande Avenue, Wildwood; 609-846-7918
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OpeningShaka Kitchen, MorristownKiersten Gormeley—a champion from a 2021 episode of Food Network’s Chopped–and her sister Krista originally opened Shaka Kitchen in 2016 in Hoboken, with a second Hoboken location opening in 2018. The fast-casual poke and açaí bowl eatery is filled with health-conscious menu items made with fresh, wholesome ingredients. Many dishes can be vegan.62 South StreetKora Kai, MontclairThis new restaurant specializes in Thai street food-inspired dishes, with a focus on chicken and rice entrees, known as Khao Man Gai. Steamed, crispy, basil, and garlic are some of the chicken varieties, most served with ginger rice, soup and dipping sauces. There are a few beef and shrimp dishes, plus appetizers like chive pancakes and banana fritters.38 Upper Montclair PlazaRani, HamiltonStill in its soft opening phase, Rani–which means “queen” in Hindu–focuses on serving authentic Indian food in a regal environment. The restaurant’s interior is elegantly decorated with plenty of artwork, unique light fixtures, plants and colorful seating. The menu boasts a wide variety of meat and vegetarian options, including hoisin red pepper glazed pineapple, lamb and chicken kebab, butter chicken, jackfruit nihari, and naan, plus many desserts and drinks.1039 Washington BoulevardHaldi Fine Indian Cuisine, Mount LaurelAuthentic dishes and flavors from South India are served at this new Indian restaurant, which celebrated its grand opening this on Friday, April 19. Haldi serves vegetarian and non-vegetarian appetizers and entrees, chaat, tandoori, naan, rice, soups and desserts, plus a limited Indo-Chinese menu. Yogurt drinks and plenty of tea varieties are also available.4180 Dearborn Circle[RELATED: The 30 Best Restaurants in New Jersey]
ClosedO’LaLa Empanadas, Jersey CityAfter 10 years in operation, a beloved empanada shop shuttered this past week. O’LaLa Empanadas served authentic Puerto Rican cuisine and a wide variety of homemade empanadas (and even a few dessert empanadas). It was owned by Idalia Beteta and her family, and it was dedicated to her mother, who was nicknamed LaLa, and her empanada recipes. The establishment’s lease was up, and new owners are demolishing the building, forcing O’LaLa to shut down, according to an Instagram post.Groovy Smoovies, HaddonfieldWhat once was a classic movie-themed smoothie and juice bar will soon become a brick-and-mortar cafe for a popular cookie design business. Groovy Smoovies opened in December 2020 and closed its doors this month; however, the business is moving its cinematic sips to its new shop in Florida. The Cookie Basket, a local bakery that bakes and designs personalized cookies, has been operating by pick-up only since shutting down its Deptford shop during the COVID-19 pandemic. Now, the Cookie Basket Cafe will sell cookies and coffee when it opens this summer.
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[caption id="attachment_332687" align="alignnone" width="778"] Sharrott Winery in Hammonton serves enticing wines and gastropub-style food. Photo: Courtesy of Sharrott Winery[/caption]Maybe you already know South Jersey’s Hammonton as the blueberry capital of the world—or as first lady Jill Biden’s birthplace. But this farm-encircled Pinelands town of 15,000 has come into its own as a day-trip or getaway destination. It has a thriving wine culture, intriguing eating, a vintage downtown, and an aura of welcome. “Visitor or resident, Hammonton just draws you in,” says local Kelly Perone. “My family tore ourselves away from Montclair to start up Blueberry Rascal Distillery and encountered this friendly, creative, inclusive community. Hammonton has incredible spirit.”A half-hour from Philly’s Jersey suburbs and Atlantic City, Hammonton is a stop on the NJ Transit train connecting them. But it has never been a mere stopover. For decades, visitors have descended upon Hammonton to pick blueberries in June and July. Others drop into town after adventures in the adjacent Wharton State Forest, which offers 123,000 acres of nature’s magic.Now, visitors to Hammonton are also driven by its boutique wineries’ tasting rooms.Overall, New Jersey wine has reached critical mass, garnering oenophile buzz, impressive ratings and national awards. Hammonton has emerged as a Jersey-wine superstar with its own official grape-growing region, Outer Coastal Plain. Here, rich soil and Atlantic-gentled seasons nourish robust vines of red and white grapes: Old World, New World and French-American hybrids. But what ultimately raises Hammonton’s wine game is its committed, inspired winery owners and masterful winemakers.MORE ROAD TRIPS*:On Washington’s Trail: A Road Trip for the History BuffNew Jersey Road Trips for the Animal LoverNew Jersey’s Top Pizza ToursRetro Road Trips to Take Through New Jersey*
Visitors experience the fruits of their labor while swirling, sipping, and dipping into food pairings in country-chic winery tasting rooms. The Hammonton-centric Wine and Ale Trail of South Jersey, whether self driven or on low-priced jitney tours, conveniently links local wineries and craft breweries.White Horse Winery, run by father and son Brock and BJ Vinton, is a must-visit for Parisian brasserie eats, refined Bordeaux blends aged in French oak, and mellow chambourçin red. Over at Sharrott Winery, founder Larry Sharrott says visitors “come for the bottle and stay for the food.” That bottle could be a lip-licking vignoles white or Tango, a lively cabernet blend. And the food? Enticing gastropub-style bites.The Wine and Ale Trail includes Hammonton’s trio of high-quality craft breweries, known as the Brewmuda Triangle. Jersey breweries cannot provide food service, so food trucks roll up on weekends, and patrons are encouraged to bring their own grub. At the convivial Three 3’s microbrewery, taps dispense 14 frothy house lagers and ales. Vinyl Brewing Company is bouncy and social, and its gutsy, small-batch beers wink-wink with monikers like Adult Party and Low Life. Smack downtown, Chimney Rustic Ales’s tasting room and sidewalk tables prove handsome settings for flights and pints.Curtis and Kelly Perone’s Blue Rascal Distillery is embraced by cocktail connoisseurs. Distiller Veronica Townsend’s spirits highlight Hammonton blueberries, some grown on Curtis’s family farm. Six fruit liqueurs showcase South Jersey berries and cherries. Tipplers can opt for tastings, shots, full pours, or sophisticated cocktails with “zero junk ingredients,” says Kelly.Hammonton’s dining is as vibrant as its drinking. El Nuevo Mariachi Loco delivers fun, flavor and name-dropping; the premises of this authentic Mexican cantina once housed the ornate drugstore and soda fountain owned by the first lady’s paternal grandparents. The accent is Italian at Bagliani’s, a fourth-generation specialty market. Waffles are the way at the laid-back Funky Cow. Since 1972, Evelyn Penza has run Penza’s Pies at the Red Barn, slinging breakfast, lunch and hefty berry pies. Annata Wine Bar, a modern bistro, uncorks 125 wines (some from Hammonton), and Rocco’s Town House proffers an appealing, something-for-everyone menu and a downstairs speakeasy, Rock Bottom.“There’s so much to love about Hammonton, but six words say it,” says local entrepreneur Jim Donio, founder of the Eagle Theatre. “Small-town feel, big-city appeal.”KT Harrison, a career journalist on the lifestyle beat, is a longtime New Jersey Monthly dining critic and the magazine’s online Eat & Drink columnist.
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OpeningsSamara Grill, Toms River This fast-casual Mediterranean eatery has opened its second location just minutes away from its original Seaside Heights spot, which opened last summer. Dishes include baba ghanoush, kofta and chicken kebabs, chicken and beef gyros, wraps and salads. Everything meets halal standards.1401 New Jersey 37Dun Huang Noodles, Jersey CityOne of Manhattan’s most popular noodle spots can now be enjoyed on the other side of the Hudson River, in Jersey City. The eatery serves northwestern Chinese cuisine, with a focus on noodle dishes served with meat, seafood or veggies. Guests can choose their desired noodle size: extra thin, regular, thick, wide or extra wide. There's another Jersey location in Edison.172 River DriveDan & Day’s Burgers & Shakes, MontclairLocated in Uptown Montclair, Dan & Day’s is the new, revamped version of what was formerly Stuffed Grass-Fed Burgers. It has kept many of Stuffed’s menu items—such as grass-fed beef burgers and homemade veggie burgers, with toppings like chipotle BBQ sauce or bacon jam—but has a fresh name to better represent its owners, Dan and Dayanna. A limited menu is available during the current soft-opening phase.598 Valley Road[RELATED: The 30 Best Restaurants in New Jersey]
Ottoburger, HopewellBurgers, buns, condiments and sides from this eatery are crafted with fresh ingredients sourced from the owners' local farm. The Central European-inspired burger-patty options include beef, turkey, veggie, shrimp, pork and chicken. Also on the menu: milkshakes, homemade ice cream, wine and doughnuts. Husband-and-wife team Otto and Maria Zizak—who met in second grade back in what was then Czechoslovakia—originally opened Ottoburger in Hopewell a few years back, but it shuttered during the pandemic. This new location is the couple’s comeback.65 East Broad StreetBean & Blend Cafe, TabernacleThis new Burlington County cafe offers a full coffee and espresso bar, plus beverages like chai lattes and smoothies. Breakfast and lunch are available; menu options include egg sandwiches, avocado toast, açaí bowls, salads, wraps and soups of the day. Bean & Blend also boasts a selection of fresh pastries.1529 US-206Dave’s Hot Chicken, Cherry HillA popular spicy chicken chain has made its way to South Jersey. The fast-casual spot has a small but mighty menu, featuring chicken tenders, sliders, crinkle-cut fries, dipping sauce and milkshakes. Chicken heat levels range from "no spice" to "reaper." There are nearly 200 Dave’s Hot Chickens across the country; Jersey's two other locations are in Ocean Township and Wayne.1584 Kings Highway North
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[caption id="attachment_332905" align="alignnone" width="778"] Chef Aishling Stevens Photo: Courtesy of Rob Yaskovic[/caption]Aishling Stevens masterminds the splendid dining at Crystal Springs Resort in Sussex County, home of the upcoming New Jersey Wine & Food Festival. Its signature Restaurant Latour is a citadel of farm-to-table cuisine, earning it a spot on NJM's 30 Best Restaurants list in 2023.We recently chatted with chef Stevens about her picturesque Jersey upbringing, her first cooking gigs abroad, and what she strives for at Restaurant Latour.NJM: Aishling, please tell us about your interesting first name.Chef Aishling Stevens: My name has a lot to do with my career! My mom is from Ireland, and my name is Gaelic for dream or vision. I’m a dual citizen through her, and I’ve been able to live and cook in Commonwealth countries.But behind your global approach is a local farm girl’s love of nature.Completely! From third grade on, my family lived at Sunhill Farm, a 14-acre gentleman’s farm in Allentown, east of Trenton. My family—older brother, sister, parents—raised animals for the joy of it. We had horses, cows, sheep, chickens and lots of dogs.Sounds like an idyllic childhood.I was a happy kid. I pretty much lived outdoors. But I had chores and responsibilities. To care for animals, you can’t not show up. I learned to respect livestock and manage my time, an essential for chefs.So how does a girl in muck boots become a chef?It’s been a journey. But I was always into food. My mom, a nurse, fed us incredible organic local food she’d get around nearby Princeton. Fish, chicken, produce. Dinner was a family ritual. We’d pass around each dish and talk about it. I was the littlest of three, but I had big opinions. In high school, I worked in diners and casual places, bussing, serving and washing dishes.Did you set out to become a chef?No. I studied hospitality in college and got a job doing marketing for a wellness company. It was so unexciting; I fought it every day. One day my Irish cousin, Adina, called to say she was going to Australia to rent a van and travel around. She asked, “Are you in?” I looked at my desk and said yes.So Down Under was your cooking startup?For sure. I loved Australia. Ozzies are so warm and inviting, and their dining culture is true hospitality, rooted in welcome. When Adina went home, I stayed. I’d roam around, pinch-hitting in restaurants. In semitropical Queensland, I fell for a 40-seat bistro, Waterview, set on a cliff over the Pacific. The owners took me under their wing and let me work in the kitchen.Major new chapter![Laughs.] Big time. I felt that everything I’d learned and done so far had led me to the kitchen. Waterview’s owners sponsored me to earn a culinary diploma while working there. I stayed a total of five years and then cooked around Australia, climbing the ladder to sous-chef.And your next move?I wanted to be closer to my relatives in Ireland and got a sous-chef job in Norwich, on the eastern coast of England. The restaurant had a Michelin Bib Gourmand symbol, meaning good value on good food. It served very elevated pub grub with a lot of game and local fish. It was so farm-to-table. Hunters, fisherman and farmers would bring what they had, fresh, to the kitchen door. That’s a chef’s fantasy.Were England's restaurateurs as committed as Australia's?Definitely. The best time was our Sunday roast: suppers with pork or roast beef. It’s an English tradition, a community event that the whole town waits for all week. I stayed for two years.And the Aishling Chronicles continue.I was planning to return to Australia. But I got an offer out of the blue to turn a group of restaurants near Sunhill Farm into culinary destinations. I accepted and revamped the ingredient sourcing and quality. Instead of clichéd dishes, I put new spins on classics. It was a success, and I stayed two years, soaking up the suddenly lively Jersey food scene.And then Crystal Springs appeared in the crystal ball?Yes. Anthony Bucco, then culinary director, needed an executive sous-chef. I arrived in 2017 and absorbed his refined style for over a year. Anthony took another job, and I became the big cheese. I couldn’t believe I was now top chef at Crystal Springs’s legendary Restaurant Latour, designing three-course and seven-course tasting meals that are more like culinary voyages. And the wine pairings, from the famous wine cellar, were amazing.What’s been your direction at Restaurant Latour?My cooking style evolved along with the dining room’s modern but natural new look. I bring a lot to my cooking. All my encounters with food have influenced it, from being the youngest at the Sunhill Farm dinner table to cooking in destination restaurants.I strive for what I call “intentional” food: created with a purpose. Eating should be more than filling your stomach. My goal is to create tasting menus that spark your palate and warm your soul. I want my delicious ingredients to make you think about their freshness and origin. That origin is often Crystal Springs’s kitchen garden and local farms.Your approach is very forward-looking. But thank goodness you don’t serve those foams and gelées that dominate molecular cuisine.No chance. Innovation shouldn’t be weird or experimental. The aim is dishes that are exciting yet yummy.That sounds like a recipe for success.Yes, and my whole team at Crystal Springs is a part of it. We’re so proud of our food and our service, and our diners love us back. We’re really cookin.’Restaurant Latour at Crystal Springs Resort, 1 Wild Turkey Way, Hamburg, 844-205-1857This interview has been edited for brevity and clarity.
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Karri Ricklin moves closer to her husband, Jon, in their cozy green booth at Branchville’s old-school Victoria Diner. On cue, the Hillsdale couple raise their plastic Pepsi tumblers, tilt their chins just so, and smile for the camera.Clearly, they know the drill.This will be stop number 236 in the Ricklins’ ongoing mission to chow down at every diner in the Garden State, home to more diners than any other state—at least 400. This Saturday morning photo shoot will also be one more in a string of media ops that have helped the couple gain big time attention for the chronicle of their Jersey-est of road trips on their Instagram account @njdinerjourney.Diner owners and denizens alike have requested selfies with the unassuming Bergen County duo. “We even got a call from Governor Phil Murphy’s office,” says Jon, 66, who owns a dry-cleaning delivery service, while Karri, in her early 60s, works a full schedule as a registered nurse. “We had a nice chat and invited the governor and Tammy to join us when we hit diner 250.”A server approaches and greets the table with a “How you doin’? Whattrya having today?” Her rapid-fire-yet-friendly spiel (bonus points if she calls them “hon”) is a surefire sign you’ve hit diner paydirt, says Jon. So does a warm greeting at the door, affordable prices, local ownership, breakfast served always, and—of course—counters, stools and booths. “Diner in the name helps,” says John, “but isn’t a must.For the record, the Ricklins beeline for a booth whenever possible. “You can see all the action and hear your neighbors’ conversations,” says Karri—like the blow-by-blow of some woman named Mary’s colonoscopy and diabetes diagnosis, and the spectacle of an entire wedding party bounding into the Nutley Diner post-fête with the bride still in her gown, or a better chance of spotting the Boss at Roberto’s Freehold Grill, where he’s rumored to pop in sometimes.At the outset, the Ricklins had no big plans for stardom, or even for a long-term undertaking. “We were visiting someone at the hospital in 2015 and stopped at the Livingston Diner for something to eat,” says Karri, nibbling at her usual “healthy-ish” order of a salad topped with grilled chicken and dressing on the side. “I told Jon to hold up the diner menu and snapped a picture. Then he said, ‘What if we took this exact picture in every diner in New Jersey?’ We had no idea of how many diners there were!”[RELATED: Why Jersey Is the Diner Capital of the World]
When their diner mission made a local splash, it made sense to the couple. “In New Jersey, diners are a religion. Everyone loves to talk about their favorites. They have memories of family meals or of staggering into them at 3 am in various states of sobriety,” says Jon.But when the story blew up nationally? Chewing pensively on a pickle spear, Jon reasons that, even if a region of the country doesn’t have a true diner, practically every town has a locally owned neighborhood spot that residents want to support. “I think people love to see small businesses promoted, and they can tell that we love doing our part,” he says.[caption id="attachment_332467" align="alignnone" width="778"] Jon and Karri beeline for a booth whenever possible. Photo: John Bessler[/caption]To that end, the Ricklins avoid reviewing or rating the diners they visit. “I know these people are small business owners just like me. They’re working hard, and I understand everyone has a bad day now and then,” says Jon.On a personal level, the Ricklins’ shared mission has served as a vehicle for the couple, who have been married for nearly 40 years, to explore the state where Karri was born, and which Jon has called home since moving from Westchester County four decades ago.“I’ll wake up on a Saturday and ask Jon, ‘Is it a Parkway, Turnpike, or Route 80 day?’” says Karri. “We’ll hit diners in less-scenic locations when the weather isn’t so nice, and then maybe walk around the local mall,” says Karri.Other times, a far-flung diner visit “can feel like a mini vacation without a suitcase,” Karri says. Recalling the walk they took at Mount Mitchill Scenic Overlook in Atlantic Highlands after eating at the Broad Street Diner in Keyport, she waxes almost poetic. “It was sunny and warm. We got back to nature. We saw a 9/11 memorial. And the view got me as close to Staten Island as I’ve ever been.”[RELATED: Meet the Blind Waiter Behind the Bendix Diner]
Jon plucks a fry from his Cuban-sandwich platter and recounts his favorite foray: “We went to the Old Hights Brewing Company in Hightstown and then walked across the street to the historic Hightstown Diner. It was Father’s Day 2022, and our wonderful family joined us, so that also helped!”Though the Ricklins often hit diners at off times to avoid crowds, they say newbies craving a quintessential Jersey-diner experience should show up on a Sunday morning. “The food is grilling, the eggs are flipping, and the locals are out in force, especially in rural areas. If there’s a line, be assured, people are waiting for a reason,” says Jon. Karri offers her two bits on diner decorum. “Jeans are fine. Makeup isn’t a must. But brush your teeth, and please, don’t show up in your pajamas. It’s nice to show some respect,” she says.Of course, there are plenty of diners beyond the Garden State worthy of attention. But the Ricklins both give a shrug. “We’ve been to some,” says Karri. “I’m a Jersey girl, though. When you’re talking about diners, there’s just no comparison.”And with that, they pay the bill, head out, and point their royal-blue Ford Escape back toward Route 80.
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OpeningTommy’s Tavern + Tap, Cherry HillClassic bar food, shareable plates, burgers, salads, pizza, sushi and more are served at this upbeat tavern, plus an extensive list of draft beers, wines, housemade sangria, signature cocktails and non-alcoholic brews. This is Tommy’s ninth Jersey location, replacing the former Houlihan's in the Garden State Park shopping center.2050 Route 70
El Azteca, WaldwickTamales, empanadas, tacos and burritos are among the offerings at this Mexican eatery in Bergen County. This is El Azteca’s third location in five years; the other locations are in Park Ridge and Mahwah.30 North Franklin Turnpike
Ugly Dumpling Express, HolmdelThe xiao long bao—aka soup dumplings—at this fast-casual eatery really aren’t ugly at all! Most are steamed and colored in shades of pink, green, yellow and black. Other Asian staples found on the menu include orange chicken, spring rolls, wonton soup, fried rice and boba tea. Vegan versions of many dumplings and dishes are available. Ugly Dumpling'a original location is in Edison.2130 NJ-35, Suite 6
Mexiquila, Somers PointThis vibrant, elegant Mexican restaurant serves everything from chips and salsa flights and street tacos to Wagyu steak and grilled shrimp, plus innovative cocktails and tequila flights. Closed on Wednesdays.101 East Maryland Avenue
Suma’s Kitchen, VoorheesThis “halal food emporium” serves a fusion of Pakistani, Indian, Mexican, American and Chinese cuisine. All dishes are halal-certified; many are nut-free, vegetarian and vegan. Nearly everything on the menu is under $20. Suma’s is open for lunch from noon-3 pm on the weekend; dinner until 10 pm Tuesday through Saturday, and 9 pm on Sunday.1227 Haddonfield-Berlin Road
[RELATED: The 30 Best Restaurants in New Jersey]
ClosingJersey Social, Jersey CityThe casual yet classy cocktail bar and restaurant, which opened on Jersey Avenue in 2019, shut its doors for the last time in late March, per a sign pasted on its front door. Jersey Social served wine, beer, cocktails, American fare and weekend brunch.
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The Garden State will savor one of the country's biggest and most prestigious food and wine festivals next month, when the New Jersey Wine & Food Festival (NJWFF) returns to Crystal Springs Resort in Hamburg from May 3-5.Ahead of the event each year, NJWFF traditionally anoints a first-rate guest chef who personifies the ultimate in food and hospitality. And this year’s honoree—shared first with New Jersey Monthly readers—is none other than Tom Colicchio.This master chef and visionary restaurateur has unique status in the culinary pantheon. His inventive restaurants have awed gourmets and earned a slew of James Beard Awards. He’s endeared himself to millions of viewers for his principled mentoring on Bravo’s Top Chef, and his keen palate on Best New Restaurant. In recent years, he has championed many indie restaurants affected by the pandemic. In other words: He’s a one-man dining movement.And while anyone can appreciate Colicchio’s contributions, New Jerseyans can claim a special connection with him. He’s one of us: an Elizabeth native who grew up with dreams of conquering the world. Thanks to that Jersey fearlessness and savvy, he's cemented firmly in culinary history.“I’m born and raised in New Jersey and am always thrilled to be cooking back in my home state,” Colicchio said in a statement. “I look forward to being at Crystal Springs Resort for the wine festival this spring.”You can meet Colicchio at the festival’s Champagne Reception and Cellar Dinner on Friday, May 3, where he and his team will cook dinner in Crystal Springs’s celebrated wine cellar. All courses will be paired with Napa’s near-mythic Eisele Vineyard wines, which sell for hundreds of dollars per bottle.Bon appétit!Tickets for the 2024 New Jersey Wine & Food Festival can be purchased here, or by calling 855-977-6473.
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When I read right here on New Jersey Monthly about a distillery that opened in Morristown last month, I was stuck on the name: Dismal Harmony. I couldn’t imagine why an ambitious business owner would choose this potentially off-putting moniker.So I did some digging. I found out that Dismal Harmony is a verdant park in Morris County’s Mendham Township, and that its hiking trail crisscrosses two creeks that were long ago named Dismal and Harmony. But why would Morris County settlers call a creek Dismal? Turns out thatwas the Colonial-era word for swamp.Still, none of this explained Dismal Harmony as a handle for a bar/distillery startup. So I went straight to the source: the owners.[caption id="attachment_332313" align="alignnone" width="778"] Photo: Courtesy of Robby Seibert[/caption]Bob Dillon chuckled, and his wife, Karen, grinned. “First of all, we love the Dismal Harmony hiking trail,” Bob explains. “It’s beautiful and shadowy, and fits its name.” Adds Karen, “The poetry of the name appealed to us.” Continues Bob: “I play the drums, so harmony spoke to me. And a little mystery is good for a new business.”He’s right. Curiosity, word of mouth and the power of social media have packed Dismal Harmony’s bar. Cocktail connoisseurs and casual boozers alike are awestruck by Dismal Harmony’s libations: deeply delicious and wildly innovative. Every one of the house cocktails is unlike anything you’ve tasted before. They're nothing short of bewitching.[caption id="attachment_332310" align="alignnone" width="778"] The Dismal Harmony team with owners Bob Dillon (far left), Karen Dillon (far right) and cocktail master Robby Seibert (bearded). Photo: Courtesy of Dismal Harmony Distilling[/caption]This sorcery rests upon the drinks’ base liquors, all crafted and distilled by Bob—a “tech guy” who also designs entertainment systems for luxury car brands. “I’m fascinated by how things are made,” he says. “I was that Ocean County kid who took apart and rebuilt stuff.” As an adult, he developed a passion for spirits—especially whiskey—and became interested in “how liquor comes to be.” He hand-built a small home distillery and began experimenting. “Our friends would come over, dip into Bob’s liquors, and tell him he had to open a bar to showcase them,” recalls Karen. “We started to take the idea seriously.”That bar went from fantasy to business plan when the Dillons met with their future head bartender, Robby Seibert, an accomplished chef/mixologist (and trained alto saxophonist!) who previously worked at Gladstone Tavern. Great food, Seibert says, aspires to be simultaneously “comfortable and intriguing...delicious yet surprising”—and the same, he says, goes for cocktails. “When I tasted Bob’s liquors,” he recalls, “I knew they could be the basis of absolutely one-of-a-kind, unforgettable mixed drinks that people would connect over.”[caption id="attachment_332314" align="alignnone" width="778"] Dismal Harmony’s gin only looks innocent. Photo: Courtesy of Robby Seibert[/caption]Bob’s four hard liquors, distilled on Dismal Harmony’s premises in gleaming copper and steel stills, are distinctive enough to be savored solely on the rocks. The whiskey is lightly fruity with a kiss of chocolate, while the bourbon conveys oak and toffee. The ultra-smooth vodka courses with actual flavor, and the Afternoon Tea Gin is eye-opening. (Gin drinkers are used to herbal notes, but this version seduces with hints of fragrant tea, flowers and exotic spices.)Equally exceptional? Bob’s quintet of intensely flavored liqueurs—inspired, he says, by the legendary aperitifs created centuries ago in European monasteries. His take on trendy, sweet-and-sour amaro—dubbed Francia after his maternal grandmother Emily’s family—is subtle and cocktail-ready. Libertasse, akin to triple sec, is bright with mandarin orange and Moroccan lemon. Dismal Harmony’s limoncello is the first version I’ve ever tasted that did not come across like a yellow lollipop. The high-proof Monk invokes the sweet herbs of a French monastery’s Chartreuse liqueur but forges ahead, settling into a gloriously green garden of delights. And the stunningly original Vidisha’s Masala is redolent of the perfumed brown spices that make Indian food so memorable. (It’s named after the spice mixture a Dillon family friend cooks with.)[caption id="attachment_332311" align="alignnone" width="778"] Dismal Harmony’s mega-mixologist, Robby Seibert. Photo: Courtesy of KT Harrison[/caption]While rewarding on their own, Bob’s nine spirits form the mighty foundation of Dismal Harmony’s dozen-plus signature cocktails, all conjured by Seibert. Here, classics like the Negroni, Manhattan, old fashioned and cosmopolitan attain nirvana, borne by their spirits’ complexity as well as Seibert's focused imagination.The herbaceous, fruity, star anise-laced Holden My Drink is a world-traveled G&T, while the Tuscan Sunset, topped with egg-white foam and laced with blood orange, could be a breakfast drink from paradise.Nowadays, people often wonder where the magic has gone in their daily lives. But it’s still there, if you’re open to it. Enter Dismal Harmony and let the spirits and cocktails cast their spell.Dismal Harmony Distilling, 77 Morris Street, Morristown; 973-200-2242
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One of the Garden State's swankiest, tastiest festivals is finally back in action.The New Jersey Wine & Food Festival (NJWFF) invites devotees of toasting, tasting and dressing up to mingle with crème-de-la-creme chefs and winemakers from all over the world, May 3-5.Held at Sussex County’s regal Crystal Springs Resort—home to one of the world’s great wine cellars–this exhilarating event has been on hiatus since 2019.“We are honored and elated to host our beloved festival once again,” says Robby Younes, festival founder and Crystal Springs COO. “We extend a passionate welcome back to our past guests and to new ones.”Younes says there’s a lot to look forward to this year, including the impending announcement of this year's guest chef. “This festival is super-charged with temptations,” he says. “It’s a foodie fantasy and a wine lover’s dream. We’ve planned dazzling dinners, incredibly high-end wine and spirits tastings, elegant cocktail soirées, two blowout parties, and a merry lunch and brunch,” he says.Top Jersey chefs—like David Viana of Aberdeen's buzzy Lita, and chef Aishling Stevens of Crystal Springs’s Restaurant Latour, will be in attendance, as will Crystal Springs’s wine-cellar master Susanne Wagner and Ben Del Coro, one of Jersey's "pirate" chefs who runs an open-fire dinner series in Boonton.“I founded the festival in 2009 with the idea of bringing New Jersey’s explosive restaurant scene under the metro New York umbrella,” says Younes. “New Jersey’s ties to NYC are deep, especially in dining. So many of our chefs studied and cooked in the city and were mentored by NYC chefs. Now New Jersey and New York are one big pool of talent.”Fifteen years on, NJWFF is a major festival bringing national attention to New Jersey’s brilliant food professionals. It's also become known for hosting international culinary icons like Thomas Keller, David Bouley and Daniel Boulud.Younes shared a heartwarming memory of Boulud: “For a festival dinner in Crystal Springs’s wine cellar, Daniel had cooked a fabled, historic French poultry dish,” he recalls. “He served it from a giant ceramic tureen on a trolley table. He went from guest to guest, ladling this masterpiece with almost prayerful humility, joy and pride,” Younes says. “This world-renowned chef’s modesty and reverence for service became, for me, the embodiment of hospitality.”“The festival is a master class in the art of dining,” Younes continues. “But it’s also a thrilling, weekend-long social event that gathers people who share a taste for the good life. There’s electricity in the air at our elegant cocktail parties and spectacular dinners. Our guests are simply elated to be here.”The event benefits the Kinnelon-based Blind Ambition Coalition, which leads experiential adventures for people with visual and other challenges.Tickets for the 2024 New Jersey Wine & Food Festival can be purchased here, or by calling 855-977-6473.
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OpeningSaddlehill Winery & Vineyard, VoorheesOn Wednesday, April 10, this winery will celebrate the grand opening of its tasting room. Saddlehill has been crafting wine at the 70-acre vineyard and farm since 2021, and the tasting room will sit amid the open land. Wines include red, white, rosé, dessert and fruit. Sparkling wine will be introduced in the fall. Keep an eye out for the property's horses!1407 White Horse RoadOlluco Bistro, FranklinBreakfast sandwiches, wings, empanadas and buttermilk fried chicken are some of the grilled and barbecued dishes served at this Peruvian fusion bistro. Barbecue from the smoker, which includes slow-smoked pork ribs, pulled pork and brisket, is only served on the weekends. Olluco is primarily a takeout establishment, so seating is limited.535 NJ-23Osteria LK, MaplewoodChef James DeSisto, owner of the popular Laboratorio Kitchen in Montclair, is opening a new Italian restaurant this spring. Osteria LK will be a casual indoor/outdoor eatery with authentic Italian cuisine, including pastas, brick-oven pizzas, seafood, antipasti and desserts. The BYOB restaurant will be open for lunch, dinner and takeout. Follow along on Instagram for more updates on the grand opening.180 Maplewood AvenueThe Bernie by David Burke, BernardsvilleA new underground speakeasy/supper club has replaced the Wine Vault at chef David Burke’s Red Horse at the Bernards Inn (which we recently named one of the best new restaurants in New Jersey). Guests can enjoy wine, specialty drinks and small, shareable plates in an elegant atmosphere. Regular live entertainment includes monthly jazz and comedy nights.27 Minebrook Road[RELATED: The 30 Best Restaurants in New Jersey]
it’s a hidden cafe, Hillsborough TownshipIt may be hidden, but it’s been open daily since the beginning of the year! This cafe serves hot coffee, cold brew, espresso drinks, matcha, several teas, apple cider, floral lemonade, mocktails and a collection of pastries. Outside, there's limited seating; inside, there's plenty of space to relax—plus free WiFi, games and music.430 Route 206Casa Calaveras, MiddletownAt this majority women-owned Mexican restaurant, classic dishes and flavors are served with modern twists. Menu items include avocado Caesar salad, mushroom tacos and pistachio-crusted grouper. More than 100 in-house tequilas can be enjoyed on their own or in margaritas, palomas and other cocktails. (Even the espresso martinis are made with tequila!)1864 NJ-35Turning Point, OakhurstNJM readers’ choice for the best breakfast and brunch in New Jersey has opened in Ocean County, bringing its statewide locations tally to 16. Three more are on the way.1605 NJ-35
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I’m always looking for a rainy-day activity for my kids. A bonus? It’s also enjoyable for adults. Treat Me Sweet Cookies, a charming sweets shop in Ridgewood, does all that with its cookie-decorating kits, which can be put together right in the store (or at home). I went on a recent weekend with some friends. The little ones had a ball while the adults caught up over tea and baked goods. —Julie GordonAt the new Around the Clock diner in the American Dream Mall in East Rutherford, the extensive menu has everything from churro waffles to bang bang shrimp, but my favorite dish was the classic Reuben—made with thick pieces of melt-in-your-mouth pastrami. I can still taste it! —Jacqueline MrozIn Hoboken, The Little Bar is one of New Jersey’s smallest and arguably cutest craft restaurants; it offers house-made maple smoked salmon that is not to be missed. This artisanal small plate dish is sweet and salty and served with homemade crackers and a house hot sauce. —JM[RELATED: The 30 Best Restaurants in New Jersey]
The family-owned Original Banana Company in Laurel Springs brings new meaning to chocolate-covered bananas, with a variety of chocolates and toppings. The spot’s UFOs are unique sandwiches of banana bread and banana ice cream. —Emily Melvin
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OpeningRiver Pointe Inn, RumsonThis chic new dining concept fuses elegance with comforting classics. The menu at River Pointe Inn features seafood, such as oysters, caviar and cod; fine meats, such as steak frites, roast chicken and pork chops; and contemporary classics like Wagyu burgers and fries. An extensive list of wine, martinis and house cocktails can be enjoyed with food or on their own at the bar. River Pointe Inn is the latest endeavor of Jersey restaurateur Victor Rallo—owner of NJM fave Undici Taverna Rustica in Rumson, and Birravino in Red Bank—and his son, Jake, a recent Cornell grad. (Rallo's daughter, Eli, is one of our state's top social-media influencers.)132 East River RoadAmbee Coffee Co., WarrenCold brew and kombucha are on tap at this sustainable coffee shop. Ambee Coffee Co. serves specialty coffees, teas and wellness drinks, such as turmeric and beet lattes, plus pastries, sandwiches and soups. All menu items are organic, and many are vegan. This is the shop’s third location, with two others in Somerville and Raritan.61-C Mountain Blvd, Suite 101[RELATED: The 30 Best Restaurants in New Jersey]
Little Sheep, East RutherfordAmerican Dream’s latest dining concept is Little Sheep, an international and renowned Mongolian hot-pot chain. Joining locations across Japan, Cambodia, Singapore and more, this is Little Sheep's first U.S. venture. Diners can cook their own selection of meats at their table and enjoy it with soups, kebabs and cocktails.1 American Dream Way, Unit 320Bacchanal Junction, BloomfieldWhile still in its soft-opening phase, this Caribbean-inspired restaurant and bar is serving a limited menu with dishes like red chili wings, jerk chicken and salmon bites, as well as three specialty cocktails (a mule, a martini and a pisco sour).558 Arlington AvenueLatinas Mexican Fusion, GlendoraBreakfast, lunch and dinner are served daily at this new spot. Breakfast burritos and tacos, huevos con chorizo (eggs with sausage) and a selection of sandwiches can be enjoyed from 8-11 am. Lunch runs 11 am-3 pm, during which enchiladas, taquitos and taco salad are available. Dinnertime features the biggest menu, with plenty of soups, salads, seafood platters, wok, Mexican classics, pasta dishes, chicken and steak specials, and several desserts, including flan and churros. Margarita mixers are available—just bring your own tequila!306 East Evesham Road
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If you cannot resist the allure of a delicious dessert in a display window, the downtown business district of Denville in Morris County will prove a den of temptation. Here, a sweet shop beckons every few paces.This multitude of munchies is just one aspect of Denville’s appeal. “We have what so many towns have lost,” says Denville Mayor Thomas Andes. “And that’s an old-fashioned, pedestrian-focused downtown with family-owned shops and free parking.”“Broadway and Main Street are the heartbeat of Denville,” adds Stephen Crighton, who runs the downtown business association. “This is where we come together as a community to catch up with and do business with our neighbors and to celebrate at town events.”[RELATED: 12 Small Towns in New Jersey to Visit Now]
But what explains Denville’s bonanza of bakeries and sweet boutiques? Says Mayor Andes with a laugh: “It makes sense. Denville is just a very sweet place, with sweet people and a sweet tooth.”These are the places to indulge your own taste for treats, whether you visit in person or order deliveries.El Coquí Crepes[caption id="attachment_331693" align="alignnone" width="778"] Zaire Vendrell and her abuela, Carmen, show off the piña colada at El Coquí Crepes. Photo: KT Harrison[/caption]Three proud generations of a Puerto Rican family handcraft tropical treats at El Coqui Crepes. Their marquee dish is made from delicate crepe dough ladled onto a hot griddle and filled with fresh fruit and syrup. El Coqui’s bestselling Denville crepe enfolds strawberries, banana and Nutella with a drizzle of chocolate syrup, and is served with whipped cream and vanilla ice cream. “Crepes are French and romantic,” says Zaire Vendrell, the family’s youngest crepier. “We get a lot of daters who share a crepe at the couple’s table in the corner.” Adds mom Zulema: “If you’re looking for a tropical energy boost, get our [booze-free] piña colada.”5 Broadway; 973-453-6181Chocolatine[caption id="attachment_331703" align="alignnone" width="778"] Chocolatine owners Cédric Hosy and Elaine Castro Photo: KT Harrison[/caption]What happens when a business-savvy Jersey girl and a gifted French baker get married? Welcome to Elaine Castro and Cédric Hosy’s Chocolatine, Denville’s superlative French pastry shop. Its selection and quality are “exactly what you’d get in a patisserie in France,” says Hosy, a native of Lyon, France's culinary hub. “French butter, French chocolate, French savoir-faire.” Another Gallic touch, notes Castro, is “customers who come in every single day for coffee and their favorite pastry.” That could be one of Chocolatine’s 10 croissants, dozens of macarons, creamy or chocolaty confections, tarts, cookies, baguettes, brioches and more. “We never knew how many French people live in New Jersey,” says Castro. “But judging by how many come in, there are a lot.”23 East Main Street; 973-437-2839Mo’Pweeze Bakery [caption id="attachment_331701" align="alignnone" width="778"] Mo'Pweeze Bakery's Christine Allen with her twins, Maddox (left) and Sanaa. Photo: Courtesy of Mo'Pweeze Bakery[/caption]Christine Allen’s two sons developed food allergies as babies. Planning a birthday party for her children, Allen couldn’t find a non-allergenic cake anywhere. Fueled by what she calls “a mother’s inspiration and divine intervention”—which came in the form of actual dreams—she adapted her sister Jameka’s family-famous banana bread recipe into allergen-free birthday cupcakes. She then continued experimenting until she'd perfected an entire range of treats—all allergen-free, gluten-free, vegan and certified kosher. In 2014, Allen opened Denville’s now-thriving source for sweets made with non-wheat flours and sumptuous frostings. And the bakery’s name? “My twin two-year-olds’ reaction to my very first batch of cupcakes,” she says.32 Broadway; 973-627-2300Sweet Expressions By Geri[caption id="attachment_331695" align="alignnone" width="778"] Sweet Expressions occupies an old movie palace. Photo: Courtesy of Sweet Expressions By Geri[/caption]Dramatically set in the playful Art Deco edifice that was once the Denville Theater, Sweet Expressions By Geri is closer to Willy Wonka’s chocolate factory than it is to a candy store. In this vibrantly hued fantasyland of all things sugary, the browsing is as delightful as the tasting. Myriad nooks are devoted to chocolate bonbons, cupcakes, popcorn, chocolate gifts, novelties, pet treats and much more. Sweet Expressions caters to cooks and bakers as well, offering dessert ingredients and condiments, baking gear, cookbooks, and a mezzanine kitchen offering hands-on cooking classes with local experts. West Orange-raised founder Geri Lombardi was a clinical psychologist before opening the business in 2006. “I’m still working with emotions,” she says. “People have an emotional relationship with chocolate. Simply, it makes you happy.“26 Broadway; 973-625-0025Denville DairyDenville Dairy’s name merits a third D, for dynasty. This bustling, year-round ice cream emporium, founded 50-plus years ago by Jack and Lois Fine, is now in the capable hands of their children: Patrick, Richard and Karen, with Richard’s son Tyler already onboard. They oversee the creation and sale of their premium, creamy, all-natural ice cream, which is sold in fresh-scooped cups and cones, plus frozen quarts and half-gallons. “Our library of flavors numbers over 300,” says Richard. “The classics are always available, and we’re known for seasonal and holiday flavors, plus innovations like Vanilla Crunch Swirl, which reminds some customers of Oreos and others of s’mores.” There’s more to love at Denville Dairy: amazingly true-to-the-fruit sorbet; ice cream cakes, pies and sandwiches; and ice cream that’s sugar-free, fat-free or vegan—yet still luscious.34A Broadway; 973-627-4214Beignets[caption id="attachment_331699" align="alignnone" width="778"] Morgan (left) and Catherine brandish some of the treats available at Beignets. Photo: KT Harrison[/caption]The signature treats here were inspired by the beignets beloved in France and New Orleans: square, lightly fried, flaky pastries heaped with powdered sugar. Denville’s beignets are created on the spot and served hot. Regular round doughnuts are made to order with your chosen glaze, toppings and add-ons. Or you can opt for donut combos named for the owners’ family members. Try the banana glaze flavor with nuts and chocolate chips, or the timeless, apple-tinged cinnamon sugar. The in-house coffee bar’s dark roasts are equally soulful. Some patrons drop into Beignets for a takeout fix, while others relish it as a café, watching denizens of Denville drift by.45 Broadway; 862-209-1700
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OpeningVibe BBQ, NewarkCelebrity chef Marcus Samuelsson’s newest culinary endeavor will open this Saturday, March 23, replacing his Marcus B&P restaurant. Vibe is a casual restaurant aiming to capture the “vibe” of eating fresh, classic barbecue and sides in good company. Smoked chicken wings, pulled pork sandwiches, dry-rubbed spare ribs, mac & cheese and banana pudding are some of the featured menu items.56 Halsey StreetSQ Pizza, MontvaleThe husband-and-wife team behind this fast-casual pizzeria have expanded from Mahwah to another Bergen County town. Originally opened in 2021, SQ Pizza serves Roman-style pizza made with pure flour from Italy. They come round or square with many topping options, and can be enjoyed in-shop or at home. Each location also has a selection of freshly made gelato.200 Market Street, Suite 260The Alps, Jersey CityFrom the team behind Jersey City’s Pet Shop bar and Riverview Wines store, this new bar focuses on a variety of fine spirits, wines and beers. Specialty cocktails for $15 include drinks like the Leaping Langosta, made with mezcal, mango liqueur, Thai tea, honey and lime. A compact collection of small bites includes cold peanut noodle salad, Cuban hummus and picadillo pies.351 Palisade AveDismal Harmony Distilling, MorristownGins, whiskeys, vodka and liqueurs are made and served at this cozy yet elegant distillery, which celebrated its grand opening earlier this month. Craft cocktails made with the fine spirits can be ordered in flights or on their own in 1.5-ounce pours. Signature drinks include a blood orange Negroni and s’more-inspired bourbon drink. Dismal also has plenty of mocktail options. It’s open Tuesday through Sunday.77 Morris Street[RELATED: The 30 Best Restaurants in New Jersey]
ClosingPalato Caffe & Cucina, MontclairEarlier this month the Bloomfield Avenue restaurant’s team announced its mid-March closure on Instagram. The eatery served a variety of Italian dishes, antipasti and gelato for nearly three years. The team has “dreams of maybe one day opening a larger space to better serve” customers, so they “decided to close our doors for the time being,” according to the Instagram post.
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New Jersey restaurants offer delicious noodles inspired by cuisines all over the world.Peruvian fusionPappardelle Huancaina at Pachamama • Green BrookPeruvian cuisine is wildly eclectic, with strong influences from China, Japan, Spain, Italy, the indigenous Quechua culture, and the Pacific’s bounty. So, it’s no surprise to encounter a Peruvian chef cooking with pappardelle (large, flat pasta, similar to fettuccine), here in New Jersey. At Pachamama, Peruvian-born Ricardo Ramirez makes a deluxe Osso Buco with pappardelle and pesto and Pappardelle Huancaina, a triple fusion of the noodles (Italian) with Chifa (Chinese-Peruvian) stir-fried chicken and a creamy, spicy, Peruvian cheese-based sauce that’s usually slathered over one of Peru’s 3000+ potato varieties. Pachamama’s verdant jungle décor plays up the sense of discovery.215 US-22, Green Brook; 732-200-5141JapaneseRamen at Inspiration Roll • Westfield & Morristown[caption id="attachment_331317" align="alignnone" width="778"] Tonkatsu pork broth ramen Photo: Courtesy of Inspiration Roll[/caption]Ramen—wheat noodles in broth—has become Garden Staters’ go-to soup meal. Inspiration Roll, NJ’s Japanese restaurant responsible for the sushi burrito craze, excels with ramen. Spicy tonkatsu ramen spotlights wavy noodles that catch more of Inspiration’s umami-rich broth, sparked with black garlic and togarashi pepper. Another standout: green chicken curry ramen, made with popcorn chicken and green curry. Inspiration’s menu is creative, and you can be, too, with your noodle choice (hello, tofu noodles!).35 Elm Street, Westfield; 908-228-516346 South Park Place, Morristown; 973-998-9449ThaiPad Thai and See-Ew noodles at Kai Yang • Montclair[caption id="attachment_331319" align="alignnone" width="778"] Vegetable pad Thai Photo: Courtesy of Kai Yang[/caption]Pad Thai is just as beloved in Thailand as it is in New Jersey. Kai Yang does a standout job with this street-food dish featuring skinny rice noodles. Notes Bangkok-raised chef-owner Sheree Sarabhaya, “the aim in Thai cooking is to create perfect harmony between sweet, sour, salty and spicy. In our Pad Thai, everything comes together: the sweetness of palm sugar, the heat of chili peppers, the softness of the noodles and the crunch of the peanuts and bean sprouts. It’s the flavor of Thailand on a plate.”345 Bloomfield Avenue, Montclair; 973-509-2110RussianBeef stroganoff at Vincentown Diner •Edgewater Park[caption id="attachment_331316" align="alignnone" width="778"] Beef stroganoff Photo: Courtesy of Vincentown Diner[/caption]This rich, comforting noodle dish has become hard to find, but not impossible in New Jersey thanks to Vincentown Diner. There, it’s made the traditional way: beef chunks braised overnight piled atop egg pappardelle, with a simple but luscious sauce of the meat’s braising liquid, cream, dill, salt and pepper. “It’s my mom’s recipe,” says owner and chef Jason Edgar. “Really satisfying, stick-to-your-ribs comfort food. It’s one our most popular dishes.” With non-meat-eaters too: this new-fashioned diner offers Stroganoff not only with beef but with vegan Beyond Beef.2357 US-206, Southampton Township; 609-267-3033KoreanDolsot House •Cherry HillDolsan • Mt. LaurelKorea is deeply devoted to noodles, making them from wheat and buckwheat, eggs, potatoes and even sweet potatoes. At the welcoming, modestly priced Dolsot House, noodles appear in a vast array of dishes: vermicelli in a spicy beef stew; beef bulgogi hotpot stew; wheat noodles in seafood soup; with black bean sauce; sweet potato noodles with beef or seafood; wheat udon noodles with spicy squid. Sister restaurant Dolsan features numerous noodle dishes alongside sushi and at-table Korean BBQ.Dolsot House, 404 Marlton Park East, Cherry Hill; 856-216-0090Dolsan, 3747 Church Road, Mt. Laurel; 856-372-2751ChineseAuthentic Shang Hai dumplings •EdisonThe name has it right. Authentic mainland Chinese restaurants, have established themselves in the state, especially in towns with newcomers from Asia and South America who have brought their exciting cuisines to our shores. This modest Edison spot specializes in juicy Shanghai dumplings served in a bamboo basket, as well as in noodles. Vermicelli, udon and rice noodles, hand-pulled in the kitchen, bolster soups like Lion’s Head, made with meatballs of pork, ginger and scallion. Pan-fried udon (wide) and rice noodles (skinny) are pan-fried with various mix-ins and sauces. The place isn’t fancy, but the chow is as advertised: the real thing.879 US-1, Edison; 848-200-7580ArgentineanLa Fusta •North BergenTwo-thirds of Argentines claim some Italian descent, possibly even more than NJ. This legacy is reflected in the country’s cuisine, where beef and pasta stand tall. At the granddaddy of New Jersey’s Gaucho restaurants, La Fusta NJ Steak House, “fillete mignon” comes with linguini, not potato, and an entire menu page is devoted to pasta dishes, mainly noodles like fettuccini and linguini. The most scrupulously faithful Italian-Argentinean pasta might be cannellonis (or canelones in Spanish), cylinders of crepe-like sheets rolled around a delectable filling of ricotta, spinach, sautéed onion and a fragrant sprinkle of nutmeg. On top: red sauce (marinara), white sauce (béchamel), or a combo. “These are the same canelones you see in Buenos Aires,” says La Fusta general manager Pablo Carballo. “And just as delicious.”1110 Tonnelle Avenue, North Bergen, 201-770-1950FilipinoPancit at Manila Café • Mt. LaurelPancit is the Philippines’ riff on vermicelli rice noodles, which were introduced by Chinese traders and merchants and adapted by Filipino cooks to reflect local tastes and ingredients such as fried pork rinds and ube purple potato. At Manila Café, you can order Pancit Bihon, a soul-satisfying dish served at celebrations, made with pancit noodles, pork, shrimp, vegetables, and a dusting of tinapa smoked fish flakes. The similar Pancit Malabon is made with velvety, thicker rice noodles. Your move.200 Larchmont Boulevard, Mt. Laurel; 856-822-0604VietnamesePho at Vietnam Bistro • Howell TownshipPho is ramen’s first cousin: thick, flavorful soup broth with beef, pork, chicken, seafood, or vegetables. Vietnam Bistro cooks up three dozen phos, all with slender rice noodles that are cooked separately and added before serving so they don’t get mushy. Stir-fries can be ordered with either soft noodles or crispy, crunchy noodles that are a pleasure to eat. Vermicelli (“cellophane noodles”) and egg noodle bowls further complicate ordering. Remember: all good.2221 US-9, Howell Township (no phone; FaceTime through website)ItalianSpaghetti at Nunzio By Chef Michael DeLone • Collingswood[caption id="attachment_331315" align="alignnone" width="778"] Spaghetti with scallops and crab Photo: Courtesy of Nunzio By Chef Michael DeLone[/caption]Finally, the noodle that engendered New Jersey’s ongoing passion for Italian food: endearing, versatile spaghetti, adored by diners and chefs alike. Says Nunzio’s top toque, Michael DeLone, “I love all things pasta and seafood, and a lot of tasting and passion went into my recipe for spaghetti with scallops, crab bisque and marinated tomato. The spaghetti is made in-house, the scallops are fresh from Barnegat and the tomato is from Italy or Jersey depending on season.” The result is a happy marriage of flavor and texture, and chef DeLone promises, “it will not disappoint.”706 Haddon Avenue, Collingswood; 856-858-9840
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[caption id="attachment_330354" align="alignnone" width="778"] Jersey’s “pirate” chefs get together for one of their primal meals, cooked outside. Photo: John Bessler[/caption]The “pirates” have landed. They’re lighting fires and flashing daggers. But look closer—those daggers are knives, and the fires fuel an outdoor kitchen. Meet New Jersey’s “pirate” chefs, a roving band of culinary pros who create unforgettable, open-fire-fueled outdoor feasts. “Pirate” dining was first a hit and then a trend. Now, it’s a New Jersey culinary movement.It’s no coincidence that “pirate” chefs thrive here. New Jersey is blessed with brilliant cooks, sophisticated diners, and an agricultural revival boasting superlative foodstuffs. But the nugget of “pirate” dining’s appeal is its emotional impact. “People want better than fast meals and factory food,” says Ben Walmer, the “pirate” crew’s de facto captain. “Especially in Jersey, what we crave now is fresh, local food shared at a meaningful meal.”The Somerset County architect and chef grew up “amidst nature on a pioneering sustainable farm.” His dad is a fifth-generation farmer and his mom, “a part-Native American hippie social worker,” Walmer says. Mother and son spent idyllic time together year-round in a cabin in the woods. “We did all our cooking outside over a wood fire,” he says. “I’ve loved it ever since. Gathering by the fire to eat is profoundly human and soul satisfying. It restores our connections to nature, our family, our tribe, our community.”Walmer’s Jersey-based “pirate” community numbers more than 100 hospitality and agricultural pros: cooks, farmers, foragers, caterers, chocolatiers, pitmasters, winemakers, cheese makers, bartenders, butchers and bakers, as well as designers, dancers and musicians, he says. His Highlands Dinner Club (HDC) group on Facebook is the virtual pirate ship. The majority of the club’s events are outdoors, often ticketed benefits for local nonprofits like Kiwimbi International in Gladstone and Whittemore Community Culture & Conservation in Oldwick, whose executive director, Carolyn Thow, has booked the “pirates” about a dozen times since she met Walmer in 2019. “HDC’s mission, like Whittemore’s, is to honor the land and one another. Their dinners are unparalleled, multisensory events. We fill every seat,” she says. The “pirates” make regular voyages to Ironbound Farm, whose Walmer-designed open-fire kitchen is the state’s only permanent outdoor kitchen. Walmer is currently building open-fire rigs at The Lone Pilgrim, a pub and restaurant opening this year in Johnsonburg.When the club is hired for a “pirate”-chef dinner, Walmer assembles a crew with a team leader. They design an on-budget, collaborative menu “based on peaking ingredients from our partner farms and purveyors,” he says. They often contribute personal specialties. Dan Lipow of the Foraged Feast brings forest mushrooms and ramps. Pastry chef Kathryn Alberalla might furnish candy-cap sweet mushroom ice cream. Grillmaster Andrew Mercado totes smoking wood, wine exec Lee Chasalow kicks in vino, and Hank Reed of Mazur Café and Chocolate Lab in Hackettstown might craft bonbons.[RELATED: ‘Dining at Its Most Human’: DJ-Turned-Chef on the Art of Asado Cooking]
Walmer says, “You can’t control the outdoors. We deal with unpredictable weather, unruly smoke, unfamiliar surroundings.” “Pirate” Lars Crooks, a chef who is also a tree farmer, “troubleshoots challenges,” says Walmer. “Our cooking is in the moment and improvised, like jazz. The adrenaline surges, and we do our best work together.”“You’re in a zone,” says Emily Downs of Emily’s Hearth bakery. “I came to a (club) dinner to contribute my bread. Ben leads me to a fire grill and says, ‘OK, here’s your cooking station.’ I got to work and everything flowed. It’s the ‘pirate’ magic.”Adam Press, a caterer and forager from Montclair, says that “for chefs used to cramped, hierarchical kitchens and set recipes, cooking with the club is liberating.” Ben Del Coro, who runs his own open-fire dinner series at Fossil Farms in Boonton, feels there is a recipe: “Gather a bunch of passionate, creative cooks, Jersey farm food and adventurous diners, and let all hell break loose.”Walmer got into professional cooking while catering parties in Manhattan. Soon, he was invited to run his own table at a Michelin Guide tasting gala spotlighting underground New York City dining.Farmer Jake Boritt hosted a 2009 dinner party, which Walmer considers the “pirate” chefs’ launch. “(Ben is) a visionary chef who, like a great coach, leads his team to triumph,” says Boritt. “You’re spellbound and an instant fan.”
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OpeningsAngelo Seafood Market, Hoboken The team behind the Hoboken cocktail bar and seafood restaurant Stingray Lounge recently opened their newest endeavor. Angelo Seafood Market is a two-story market with a raw bar and limited seating on its lower level. Products are locally and sustainably sourced; there are both fresh and pre-packaged items to choose from. Menu items include oysters, clams, lobster rolls, soups and salad.626 Washington StreetMaroons Creamery, Ridgewood & HobokenSoft serve and hand-scooped ice cream, innovative sundaes and boba teas are sold at both locations of this new creamery. Specialty treats include an Earl Grey float (made with ube ice cream, Earl Grey tea, boba pearls, brown sugar syrup and a maple leaf cookie), the “Choco Burg” sundae (made with chocolate soft serve, Cookie Crisp cereal, chocolate syrup and a chocolate straw), guava cheesecake ice cream, and matcha bubble tea.57 E Ridgewood Avenue, Ridgewood1122 Washington Street, Hoboken[RELATED: The 30 Best Restaurants in New Jersey]
Christo’s Wake and Steak, BloomfieldThis new cheesesteak joint specializes in a variety of steak and breakfast sandwiches. The “old school” cheesesteak comes with Cheez Whiz and fried onions; the “new school” cheesesteak puts Cooper American cheese and fried onions on a seeded roll. Also on the menu: Buffalo chicken cheesesteaks, North Jersey-style sloppy Joes and breakfast sandwiches on kaiser rolls. Christo’s is open daily, from 7 am to 3 pm—or until items are sold out.1290 Broad StreetPastrami House Deli, MorristownNew Providence’s fan-favorite Jewish-style deli recently opened a location in Morristown. The menu is packed with breakfast delights—bagels and spreads, egg sandwiches, omelets—and deli sandwich classics: hot pastrami on rye, cold turkey clubs, roast beef on sub rolls. Latkes, stuffed knishes, fried pickles, soups, burgers, wraps, salads and catering platters are also available.82 Speedwell AvenueRyfe Bar & Restaurant, MoorestownRyfe Bar and Restaurant is celebrating its grand opening this weekend at the Moorestown Mall. The eatery originally opened in Atlantic City in 2020; this is its second location. The menu consists of plenty of seafood dishes, steak entrées, burgers, salads and shareable dishes, plus handcrafted cocktails, drafts and wines. Happy hour is daily at the bar, 3-6 pm.400 New Jersey Highway 38
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[caption id="attachment_330173" align="alignnone" width="778"] A new menu and sleek interior can be found at Allegory restaurant at Montclair's MC Hotel. Photo: Courtesy of Jahn Aners[/caption]Since the MC Hotel opened in 2019, it’s been a lively addition to Montclair’s downtown, with a hopping, high-ceilinged lobby bar with dramatic artwork and a popular rooftop bar with New York City views. But Allegory, the hotel’s spacious restaurant just off the lobby bar, is usually anything but lively. “It’s always been a struggle since we opened, putting bodies in seats,” says John Polkowski, the MC’s director of food and beverage.It’s a problem the MC shares with many other hotel restaurants, especially those located in towns with a high-profile dining scene.“Hotel guests have so many options in Montclair,” Polkowski says. “They set up dinner reservations, be it at Faubourg or Ani Ramen or elsewhere, before they even get here.”Solo business travelers are usually more comfortable eating dinner at the bar than sitting by themselves in the restaurant, he says.Drop-ins rarely happen, either. “If you’re walking down the street and see six restaurants and a hotel lobby, you’ll walk into the restaurant every time,” he says.[caption id="attachment_330174" align="aligncenter" width="778"] John Polkowski, MC Hotel’s director of food and beverage. Photo: Courtesy of Jahn Aners[/caption]Another problem, Polkowski says, is that it’s easy to miss the restaurant, and even the hotel. Nevertheless, he says, “we’re happy to be a part of the culinary scene in Montclair and part of the cultural dynamic here.”And now, with a new menu and sleek, spruced-up interior, the Allegory team is aiming to create buzz around the restaurant and fill the seats with happy diners.On a recent Wednesday evening, there was only one other couple in the restaurant—not usually a good sign. But the fact that Allegory wasn’t buzzing with customers turned out to be a delightful thing. The restaurant is an oasis of calm and privacy, a welcome antidote to the bustling restaurant scene. Dining there is an almost Zen-like experience, all the better to savor the food, much of which is on a par with the best restaurants in town.The restaurant has a practice of sourcing products from local vendors. Among the Montclair-centric products available at the MC are pastries from Jayce Baudry and, at the bar, Misunderstood Whiskey, Ironbound cider, and Jersey beers such as Kane, Magnify and Ghost Hawk.The space is light and airy, with a clean, mid-century modern look and huge windows that brighten the space during daylight hours. In the evening, candles flicker as low, soothing music plays, and you can sit back in the comfy chairs and hear your dining companion without straining. As the waiter approaches to take your cocktail order—yes, cocktails in a BYO-town!—you can feel the day’s tension seep out of you. A French martini and a sangria, please.The solicitous, unhurried waiter brought our drinks promptly, along with the salumi and formaggio appetizer. The wooden board fairly groaned with piles of sliced meats, soft and hard cheeses, and bowls of olive tapenade, spiced nuts, honey (from the beehive on the roof, the waiter said), and golden, fruity olive oil for dipping the thick slices of crusty sourdough.We could easily have stopped there, but went on to order the delectable shaved Brussels sprouts and pear salad with quinoa, toasted almonds and a tahini-maple vinaigrette. Even shared, it was so generously portioned and filling that, on top of the salumi board, there was no need for an entrée. Still, we couldn’t resist ordering dessert, settling on the pumpkin whoopie pie with cream cheese frosting and the chocolate pecan pie à la mode, both decadent and delicious.Allegory has another advantage over other local eateries: The evening doesn’t have to end with your meal. Ride the elevator to Alto, the rooftop bar, with indoor and outdoor views of New York City, or move to the lobby bar and catch a game or linger with a drink in the stuffed leather chairs.Whether you want to make a night of it or just pop in for a drink and appetizer, Allegory is easy. There’s no stress over scoring a reservation, no need to lug a bottle, no waits for a table or for your server to bring your food, no feeling rushed, and every reason to feel relaxed and pampered. Montclair could get used to this.Allegory is open seven days a week (bar menu only on Mondays and Tuesdays), with a weekend brunch with live jazz music on Saturday from 11 am to 2 pm. Alto is open seven days a week in the spring and summer, and Wednesday through Saturday in the fall and winter.
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[caption id="attachment_330130" align="alignnone" width="778"] Chef Adam Weiss runs F1RST Restaurant in Hawthorne. Photo: KT Harrison[/caption]When Adam Weiss was growing up in Franklin Lakes, his family called him “the chicken parm kid.” As a teenager, he perfected his banana cream pie. Today, the 46-year-old chef helms Hawthorne’s superlative bistro, F1RST Restaurant—"my own spin on New American bistro classics," he says.Below, Weiss dishes on turning his earliest enthusiasms into a career path.NJM: Chicken parm was your childhood obsession?Chef Adam Weiss: From [the time I was] a little kid in Franklin Lakes through Ramapo High, I was into food. My family was restaurant-crazy, and I discovered chicken parm around age 7. I always ordered it. I always hoped for greatness.So you became a food perfectionist.[Laughs.] I still am. [My family and I] went to all the Italian places and the more ‘gourmet’ French places that cropped up in the 90s. We loved hibachi. My bar mitzvah reception was at Mt. Fuji, the landmark Japanese steakhouse just over the New York state line.What did you eat at home?My mom, Hedy, is a terrific, inspired cook who takes after her own mom, Grandma Lillian. Everyday meals were wonderful, and holiday meals were feasts. Plus, we celebrated occasions with special meals.Occasions such as?Oh, like the last day of school and then the first day of school. That was always Mom’s incredibly flavorful roast beef with potatoes. Hers made going back to school something to look forward to.When did you start to cook?I was in the kitchen a lot as a kid, chopping, measuring, that kind of thing—learning from my mom and Grandma when she visited. My part-time job in high school was at Market Basket in Franklin Lakes, making sandwiches and prepping other food. But my debut as a solid cook was baking a banana cream pie as a teen. My family still talks about it. I have to say, I’ve never had better.Did that pie plant the idea of attending the Culinary Institute of America?I loved cooking, but didn’t know how you become a chef. I found out when my Foods class in high school, which was once called Home Ec, went on a field trip to the CIA. It was an "Aha!" moment. I knew I belonged there. I got in and earned the two-year associate’s degree—which most students stop at, but I went on for the four-year bachelor’s.And then you were ready to show off your CIA-gleaned French technique.That’s the foundation of my cooking. My first job post-grad was at the Hilton Woodcliff Lake. Next, I cooked at the fine-dining Esty Street in Park Ridge, eventually becoming executive chef and pastry chef. Then came Stone & Rail, the Glen Rock gastropub. But Covid happened. I did some catering and private cheffing while planning F1RST, which opened in July 2023.F1RST’s menu offers a bit of everything: fish, pork, pasta, short ribs, steak frites, chicken breast. My dinner experience at F1RST suggests you’re doing your banana-cream-pie thing: perfecting each dish. What’s your take?F1RST’s menu is my own spin on New American bistro classics. The flavors are big and bold with lush texture and complexity, thanks to French stocks and sauces. My goal is to make familiar dishes distinctive and innovative. Beef Wellington is updated meatlessly with brawny, saucy portabella mushrooms baked in pastry crust. My berry cheesecake combines French goat cheese and cream cheese, and my French-Japanese-Mexican tuna tartare is full of little surprises like guacamole, spicy mayo, caramelized-onion crème fraîche and blue-corn tortilla chips.Chef, not only are F1RST’s flavors big, but the portions are, too.We’re committed to delivering quality and value, and our 84 seats are often spoken for. Diners appreciate our BYO policy, and they love our signature dessert. The F1RST ‘Mounds Bar’ has the flavor profile of Samoa Girl Scout Cookies, but with Belgian bittersweet chocolate covering dense coconut ice cream.A lot to like, including your mom on the premises, greeting diners. It seems the Weiss family’s celebration of food continues at F1RST.It does. And I want to add: I’m still into chicken parm.F1RST, 112 Lincoln Avenue, Hawthorne; 973-830-2119; @firstrestaurantnj on Instagram
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Anyone who knows me knows that I’m crazy about tomatoes. I grow them, talk about them constantly at home and on NBC Weekend Today in New York, and even dream about them! Growing up in our family business, Napolitano’s Produce in Bergenfield, we not only sold tons of farm-fresh tomatoes to customers, but we also ate them all the time—either raw, in sandwiches, in the fresh tomato sauce my mother made, or in a variety of other dishes.Although it's still technically winter, I'm excited that warm weather—and tomato season in New Jersey—are right around the corner. And right now, grape tomatoes are an inexpensive, plentiful and great-tasting option that you shouldn’t pass up!Small and grape-like in shape (hence their name), grape tomatoes are low in calories and high in vitamin C, potassium, antioxidants, lycopene, and fiber. Grape tomatoes help reduce inflammation, protect against heart disease and certain types of cancer, and also promote healthy vision and skin.[caption id="attachment_329856" align="alignnone" width="778"] Produce Pete discusses the virtues of grape tomatoes with anchorwoman Pat Battle during a recent segment of NBC's Weekend Today in New York. Photo: Courtesy of NBC/Pete Napolitano[/caption]Because grape tomatoes grow in clusters on a small vine, harvesting them can be very labor-intensive. The fruit must be picked at a point when the color is changing from light pink to a hint of red, as a green grape tomato won’t continue to ripen off the vine, and a red grape tomato will be overripe by the time it reaches store shelves. However, grape tomatoes enjoy a year-round growing season (California is a major producer), so they’re typically available even when other tomatoes are out of season or prohibitively expensive.Grape tomatoes are about half the size of cherry tomatoes, and while they may not always be as sweet, they last longer and travel well. I always tell people never to refrigerate other tomato varieties, as it turns them mealy and kills their flavor and texture—but I haven't seen that happen with grape tomatoes.Before serving, rinse grape tomatoes under cool running water, then drain them on a paper towel. You can leave them right on the dampened towel to cut them; it will provide enough friction to hold them in place. If you're serving grape tomatoes in a salad, it's better to quarter rather than halve them. Quartering creates more surface area that can cling to other ingredients, which helps prevent the tomatoes from sliding to the bottom of the salad bowl.We’re all huge tomato lovers in the Napolitano household, and nothing beats my wife Bette’s grape tomato salad, an easy-to-make dish that really spotlights the delicious simplicity of grape tomatoes. I hope you enjoy this tasty,healthy late-winter/early-spring treat!*Bette's Easy Grape Tomato Salad Italiano 1 pint grape tomatoes * ¼ cup olive oil * Red wine vinegar or balsamic vinegar, to taste * 3 tablespoons basil, chopped * 2 cloves garlic, finely chopped * 2 tablespoons fresh Italian parsley, finely chopped * 1 small red onion, finely chopped * ½ teaspoon salt * ½ teaspoon pepper * 2 teaspoons dried oregano
Cut grape tomatoes in half and place in a salad bowl. Add the remaining ingredients and toss well. Toss again right before serving, and enjoy.
About “Produce Pete” Napolitano*With over 70 years of experience in the produce industry, New Jersey’s own “Produce Pete” Napolitano is a renowned fruit and vegetable expert, author and TV personality who’s appeared on a highly popular segment on WNBC’s Weekend Today in New York, broadcast every Saturday morning for over 30 years. For more information, visit producepete.com.About Susan BloomA regular contributor to New Jersey Monthly and a variety of other well-known local and national publications, Susan Bloom is an award-winning New Jersey-based freelance writer who covers topics ranging from health and lifestyle to business, food and more. She’s collaborated with Produce Pete on a broad range of articles for over a decade.*
Pete and Susan are the co-authors of Pete’s award-winning memoir/cookbook, They Call Me Produce Pete, available on Pete’s website and wherever books are sold.
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OpeningHot Dawgs @ Haddon Hall, HaddonfieldA new fast-casual hot dog shop in the heart of downtown Haddonfield serves organic 100 percent grass-fed beef and vegan dogs. Fun flavors include the Ends of the Earth Dawg (with tapenade, charcuterie and mozzarella pearls) and the Brooklyn Dawg (with a dill pickle spear and horseradish ranch sauce). Hot Dawgs is hosting its ribbon-cutting ceremony this Saturday, March 9, at noon during Haddonfield Restaurant Week.17 Mechanic StreetAl Dente Fresh Pasta Co., WestwoodFresh pasta is made in-house at this casual Italian eatery. Specialties include spicy shrimp spaghetti and angel hair pasta with Italian sausage, broccoli rabe, garlic and oil. There's also a create-your-own pasta bar—choose from one of six pasta shapes, a sauce, a protein, and additions like vegetables and cheese. Salads, appetizers and cannolis round out the menu.301 Center AvenuePsycho Mike’s, HobokenA new bar has arrived in the heart of Hoboken, just in time for a weekend of St. Patrick’s Day bar crawls. Psycho Mike’s Therapy Bar and Grill is a sports bar with TV- and football helmet-lined walls, weekly happy hours and, of course, plenty of booze.125 Washington StreetRaising Cane’s, Cherry HillThe popular chicken-finger chain continues to pop up across South Jersey. The Cherry Hill location, with two drive-thru lanes as well as indoor dining, celebrated its grand opening this Tuesday. The fast-food hotspot specializes in box combos, comprised of chicken fingers, crinkle-cut fries, Texas toast, coleslaw, a fountain beverage and the famous Cane’s sauce. The final Jersey Raising Cane’s (for now!) is set to open in Deptford next month.2014 Route 70 West[RELATED: The 30 Best Restaurants in New Jersey]
ClosingDiamond Diner, HainesportThe Diamond Diner, beloved for decades, has been run by the Diamantis family since 1967, when it originally opened in Cherry Hill. A sign was posted on the diner’s front door last week stating that the establishment would be closing this past Sunday. New management will be taking over, and renovations will take around two months.City of Saints Coffee Roasters, HobokenAfter 11 years in operation, this cherished coffee shop served its final cup on February 29, when it confirmed to The Hoboken Girl that it would not be renewing its lease. The coffee shop’s team commented on The Hoboken Girl’s Instagram post about the closure, expressing gratitude to customers and sharing their plan to continue selling their coffee to cafes, restaurants and customers nationwide via their website.
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Ready to go loco for cocoa?Chocoholics from around the state can flock to the Chocolate Expo at the New Jersey Convention & Exposition Center in Edison this weekend, Saturday, March 9, and Sunday, March 10.The indoor festival, a colossal celebration of chocolate in all forms, will feature more than 100 booths of culinary artisans, who will offer their wares for tasting and purchasing. Samples will be abundant, and trays of chocolates will circulate throughout the event floor.Following your chocolate bliss might involve imbibing chocolate beers from Edison’s South 40 Brewing Co., trying wine and liquor chocolate pairings, and even meeting cast members of the 1971 film Willy Wonka & The Chocolate Factory. Young choco-freaks are invited to the Kidz Zone, featuring games, face makeup and a Chocolate Smash activity.[caption id="attachment_329820" align="alignnone" width="778"] The Chocolate Smash in the Kidz Zone Photo: ©Chuck Fishman[/caption]In this chocolate galaxy you’ll encounter every expression of the magical stuff: chocolate bars, bonbons and truffles; some pure chocolates and some starring secondary delicacies: fruits, nuts, bacon, coconut, coffee, herbs, spices, flowers, honey and liqueurs. Check out hot and iced cocoa, chocolate shakes and smoothies, fudges, candies, syrups, barks, brownies, doughnuts, cookies, cupcakes and gelatos. Also on the menu: hot sauces, empanadas, gummies and popcorn, plus chocolate bath bombs and lip balms. Gluten-free, vegan and kosher treats will be available.Many of New Jersey’s chocolate-besotted businesses will represent at the Expo for your tasting and shopping pleasure. You’ll find neighborhood favorites like 2 Chicks with Chocolate (Middletown), 7th Heaven Chocolate (Jersey City), BAM Desserts (Somerset), DiLena Dolcini (Ridgefield Park), Enjou Chocolat (Morristown), For the Love of Toffee (Sparta), Mozart Chocolate Liqueurs (Cedar Knolls), Nashaa Chocolates (Jersey City), and Simply Lovely Treats (Irvington).Also in the house: choco-friendly cafés, tea shops, online retailers, local wineries (including Cream Ridge and Valenzano) and Girl Scouts of Central & Southern NJ.[caption id="attachment_329819" align="alignnone" width="778"] Photo: ©Chuck Fishman[/caption]“The Expo is where you bring your passion for chocolate,” says exhibitor Steve Mazure of Mazur Café & Chocolate Lab in Hackettstown. “Whether you’re a craft maker of single-origin chocolate like me or a chocolate connoisseur always on the lookout for greatness.”Advance-purchase tickets are $20 for adults and $10 for kids ages 5-12 (no charge for those under 5). VIP tickets include a chocolate goody bag. Late-Day Special tickets, for entry after 4 pm, are $10 online for adults and kids; $15 at the door.The Chocolate Expo: Saturday, March 9, and Sunday, March 10, 10 am-6 pm; New Jersey Convention and Exposition Center, 97 Sunfield Avenue, Edison. Tickets available on the event website and Eventbrite.
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Bada bing!The booth where Tony Soprano and his family sat in the series finale of The Sopranos sold at auction Monday night for a whopping $82,600. The finale's iconic last scene was filmed at the popular Bloomfield ice cream parlor Holsten's, which had, until now, seated customers and fans in the booth.Holsten's decided to sell the booth because it and the restaurant's other booths were in disrepair.The auction lot included both seats, the table and the divider wall with the plaque "Reserved for the Soprano Family." Not included was the jukebox that Tony famously turned to the Journey song "Don't Stop Believin."There were 238 bids on the piece of TV history. It went up for auction about a week ago with an initial listing price of just $3,000 but quickly skyrocketed.Holsten's has enjoyed a lot of fan attention since the series finale aired in 2007, even selling Sopranos-inspired mugs and T-shirts.Holsten's said the decision to sell and renovate was a tough but necessary one."Please understand that we don't want to do this. But the integrity of the booths are now compromised," the owners wrote on Facebook. "They have been repaired many times and this furniture is over 60 years old. Obviously, we do not want to do this, however it has come to a point where they are structurally not safe anymore as a whole and we need to think about the safety of our patrons first."Fans flooded social media with their thoughts, with some lamenting the loss of the special seat. "Keep it!!!! It’s a great photo op and brought the company business. People want to sit EXACTLY where Tony sat, not a replica/replacement," one person wrote on Facebook.But others said Holsten's should be celebrated for its longevity in the community, not just its place in TV history."Holsten’s is so much more than a Sopranos memory!! For me it is six decades of fond family memories, and countless delicious ice cream sodas (with coffee chip ice cream)," one person commented. "Though the booth was definitely a fun novelty, and the story will continue to be a piece of Holsten’s history, it is not what has made Holsten’s great since 1939!"
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OpeningBetter Days, Jersey CityThe team behind the speakeasy 143 Social recently opened Better Days, a new lunch and dinner eatery sat above 143. The restaurant has an elevated food and drink menu, with dishes like scalloped duck-fat potatoes, Mediterranean beef dumplings, Wagyu French dip, tahini hot fudge skillet cake, and a collection of cocktails, beers and wines. Many dishes are vegan and gluten free.143 Newark AvenueMexcal Tequila Bar, EnglewoodThere are plenty of agave spirits and cocktails to choose from at this new Mexican spot slash tequila bar. The full menu includes appetizers, entrées, tacos, soups, salads and desserts. Weekend brunch features such items as birria omelettes and huevos rancheros. Mexcal is conveniently located next to Bergen Performing Arts Center, making it the perfect stop for a post-show drink or bite.24 North Van Brunt Street[RELATED: The 30 Best Restaurants in New Jersey]
Dervish Turkish Restaurant, Cedar GroveEnjoy Middle Eastern flavors and decor at this Turkish restaurant, where you'll find dishes like baba ghanoush, kebabs, lamb chops and lahmacun, also known as Turkish pizza. Colorful booths and chairs, bold walls with sun designs, and abstract art are highlights of the eatery's interior.450 Pompton AvenueOcean Prime Tavern, CranfordTrue to its name, this new steak house offers plenty of seafood appetizers and entrees, from clams casino to Brazilian lobster tail to king crab legs. Of course, meat lovers can also dive into filet mignon, ribeye and dry-aged porterhouse steaks. There's also an extensive wine list.2 South Avenue WestDolsan Korean BBQ and Sushi, Mount LaurelPopular Cherry Hill Korean restaurant Dolsot House has launched a new contemporary dining concept just a few towns over. Like most Korean BBQ restaurants, Dolsan features at-the-table grilling of fine meats. A plethora of appetizers, sides, noodles, sushi and teas round out the menu. Bento-box lunch specials are available on weekdays.3747 Church Road
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If you’re an ardent Sopranos fan and want to own a bit of pop culture history, now's your chance. The famed booth at Holsten’s ice cream parlor and restaurant in Bloomfield, where the final scene of The Sopranos was shot, is up for sale.Holstein's has announced that it’s auctioning off the booth used in that scene. This little slice of pop culture history is available on eBay here—and as of Saturday evening, the bidding had surpassed $76,000. The auction ends on Monday, March 4, at 10:02 pm.It’s a fitting coda to the 25th anniversary of the year The Sopranos premiered. Fans still flock to the Soprano house in North Caldwell as well as Holsten’s. It was at this ice cream shop that James Gandolfini, Edie Falco, Jamie-Lynn Sigler and Robert Iler filmed the show’s infamous last scene. A plaque at the booth reads: "This Booth Reserved For the Soprano Family." The spot is on the Sopranos tour, and even sells Sopranos-inspired t-shirts and mugs.According to Holsten’s Facebook page, they are renovating the restaurant and will be replacing all of the booths there:“The time has come. All good things sometimes need an upgrade," the restaurant wrote on Facebook on Wednesday. "The famous Sopranos booth is getting a much needed face-lift. ... Obviously, we aren’t going to change the nostalgia of our beloved shoppe…we aren’t crazy! Just polishing up the place!”The post also says that the owners didn’t want to remove the furniture, but the integrity of the booths are now compromised; they’ve been repaired many times as they are over 60 years old. “Customer safety is a priority for us and should be for our patrons as well. Thank you and we hope you understand!”In a new book, On Locations: Lessons Learned From My Life on Set With The Sopranos and in the Film Industry, Mark Kamine, the show’s location manager, talks about how the show’s New Jersey backdrop was a key component of the iconic HBO series.Owning the Sopranos booth could be a perfect ending to that very New Jersey story.MORE ON NJ POP CULTURE:The 50 Biggest Pop Culture Moments in New JerseyGet to Know Music Superstar Jack AntonoffWhy New Jersey’s Live Music Scene Will ‘Always Be Booming’How Frank Sinatra Became Hoboken's Favorite SonMartha Stewart Is a New Jersey Icon Who Always Keeps Fans Guessing
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In the 150-mile-long foodie thrill ride that is New Jersey, you can satisfy any culinary craving, from açai bowls to zeppole doughnuts.Yet there’s one style of dining out that’s not so easy to come by in the Garden State. And that is Chinatown-style eateries: no-frills spots whose mainland-born chefs prepare authentic, regional Chinese dishes for primarily Asian-American diners. You know the genre: low prices, minimal decor, off-the-charts flavor.A smattering of these elusive places have made it onto foodies’ treasure maps, such as Authentic Shang Hai Dumpling in Edison and Shan Shan Noodles in Parsippany.As the Year of the Dragon swooped in earlier this month, I heard about another Chinatown-esque find flying under the radar. I fervently hoped that this potential hidden gem, tucked into a strip mall off Route 10 in East Hanover, would help patch over New Jersey’s Chinatown-less plight.Lo and behold, A & J Bistro checked all the Chinatown boxes (except the Holland Tunnel toll and parking hassle). Plan a visit on a weeknight or an off hour; this day-to-night 52-seater fills up. Bring your Chinese food-fancying friends and your chosen quaff to this beckoning BYO, where the highest-priced dish is $12.50. (My menu favorites are listed below.)I spoke with Josephine Lin, who owns A & J Bistro with her husband Terry Chang. In 1997, they moved from Taiwan’s sophisticated capital, Taipei, to East Hanover to study information management at Fairleigh Dickinson University. They got married, commenced business careers, and opened A & J Bistro in 2013. “We thought we could earn more than working in an office,” says Lin. Family inspiration figured in their career pivot. For 50-plus years, Chang’s parents have owned the well-regarded Ban Yu Muan restaurant in Taipei. And his brother runs his own A & J Bistro in Irvine, California, just south of Los Angeles.A & J’s menu is mainland Chinese and Taiwanese, while its cooks and courteous servers are “from all over China,” Lin says. “70 percent of our diners are Asian-American, mostly Chinese and Taiwanese.” The other 30 percent are “New Jersey people who love real Chinese food,” she notes. Asian-American or not, “Our customers come back because our food is completely authentic,” she says. “Everything is made fresh daily, and nothing is packaged or frozen. Our noodles taste just right because we make them in-house. Our soup broths, sauces, spices and flavors are exactly what you’d get in Taipei, Hong Kong or Shanghai,” she promises. “Customers tell me that A & J is just like eating in China. They say, ‘This is the taste of home.’” Here’s a BYO toast to Chinatown-style Chinese food finding a welcoming home in New Jersey.My favorites from A & J Bistro’s 80+ dishes:• Zha Jian Miang: Wide noodles with pork and black bean paste• Dan Dan Mian: Spaghetti-size noodles in irresistible sesame-peanut sauce• Hong You Chao Shou: Wontons with spicy Sichuan sauce• Da Bing Juan Zhu Ru: Pan-fried pork pancake• Zua Bing: Pork snack with “thousand-layer” flaky crust• Yan Su Ji: Popcorn chicken• Ma La Huang Gua: Pickles with hot pepperA & J Bistro, 352 SR 10, East Hanover, 973-506-9066
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OpeningsMaricel's Kitchen, East BrunswickAfter operating in Old Bridge for five years, this Asian cooking studio recently reopened in East Brunswick, where fan-favorite cooking classes, exclusive chef-hosted dinners and catering will continue to be offered in a larger space. Classes with chef Maricel are hands-on and cater to all skill levels, featuring flavors from places like Thailand, Korea and the Philippines. Reserve spots for classes and dinners ahead of time online.111 Main StreetWahizza, CliftonA Dominican-Italian fusion pizzeria based in Manhattan's Washington Heights neighborhood expanded to Clifton last month. (Its first Jersey location came to Ridgefield Park back in late 2022.) Menu items include oxtail pizza, taco pizza and the classic “Chimipizza”—dough topped with ground beef, cabbage, tomatoes, corn, red onions and chimi sauce. There are also three vegan pizza options, including a vegan Chimipizza made with impossible meat.150 7th Street[RELATED: Vote in New Jersey Monthly’s Jersey Choice Restaurant Poll]
Tiki Bowls, Lincoln ParkFresh juices, smoothies, banana ice cream and bowls are all on the menu at this tropical-inspired, health-centered eatery, now open in Lincoln Park. (There are also locations in Nutley and Totowa.) The bowls are the stars of the show, with bases of açaí, coconut, pitaya, oatmeal or kale; toppings include fruits, nuts, seeds, honey, peanut butters and more.200 Main StreetJust Salad, West WindsorThis fast-casual salad spot has been popping up all over the Garden State. The popular NYC-based chain, known for its blue reusable bowls, offers signature and build-your-own salads, plus wraps, warm bowls, soups and smoothies. There are several specials happening in celebration of West Windsor's grand opening, including $5 meals for qualifying community workers Wednesday, February 28, and $5 meals on Saturday, March 2, when you bring in your reusable bowl.153 Nassau Park BoulevardOutpost Cafe, WestvilleThis new cafe is the love child of Westville Brewery, Hallowed Grounds Coffee and Chara Tea. Brewing a variety of coffees, espressos and teas right inside Westville Brewery’s tasting room, the coffee shop is currently open Friday through Sunday, from 7 am to 1 pm, during its soft-opening phase. Want to mix your brews? The brewery begins serving craft beers at 1 pm on Saturdays and Sundays.201 Broadway
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[caption id="attachment_329098" align="alignnone" width="778"] Sushi sensei Kenny Mar with De Novo Montclair owner Demetri Malki. Photo: Courtesy of De Novo European Pub Montclair[/caption]Among many charms, Montclair is known for its delicious and diverse dining scene—not for seemingly supernatural events. But John Zagami, a Montclair foodie, describes what happened in his hometown earlier this winter as a miracle.The unlikely story that unfolded centers around a beloved sushi chef, Kenny Mar. Since 2003, Hong Kong-born Mar had been the top sushi chef at Montclair’s beloved Daikichi, opened by Aki Kaneda in 1989. Mar’s creativity and skill “were the gold standard,” says Zagami. “Daikichi was the go-to sushi place for my wife and me and a lot of people we know. Kenny’s rolls were the best, and his fish was the freshest,” he says. “My grandfather was a fisherman in Italy and then a seafood retailer in Brooklyn, and I know what ultra-fresh fish is like. And that was what you got, consistently, from Kenny.”And then suddenly, with only three days’ notice, Daikichi shuttered in mid-September of last year. Owner Aki had suffered a serious accident, and moved back to Tokyo for treatment along with his wife, Mutsumi, and son, Benji. Their Montclair/Cedar Grove house ended up being sold to Jets quarterback Aaron Rodgers.As for Kenny, he packed his knives and disappeared. Daikichi’s closure was “a shock,” reports Zagami. “Everyone was talking about it. We started going to other sushi places, and they didn’t compare.”But then something wondrous began to take shape. Enter: Demetri Malki. He’s the owner of De Novo European Pub, which he describes as “a seasonal Italian-influenced bistro,” in Montclair and Edgewater. “It was hard to accept Daikichi’s closing,” Malki recalls. “Montclair was in mourning.”Fate soon intervened further. “I was catching up with my friend who owns a sushi bar in Cranford,” Malki says. “I told him that no one in Montclair knew where Kenny was. And he told me that Kenny had just asked him if he'd needed a new sushi chef.” (The Cranford chef hadn't.)At that moment, Malki knew he had to act. “I managed to get ahold of Kenny,” he says. “I told him I’d build him a sushi bar right in De Novo Montclair. He almost couldn’t believe it.” As word got around town, “my De Novo customers were overjoyed,” Malki says. “A lot of them had been Daikichi regulars too...and now Kenny was coming back.”Just three months later, in December, the new sushi bar inside De Novo was ready, with Kenny and his sous-chef, Mauricio, behind the bar donning their hachimaki headbands. “At first we had a handful of sushi items on the menu,” says Malki, “with a lot more available for takeout. Now we have a dozen sushi appetizers and two dozen rolls, like Kenny’s best-selling sushi sandwich.” (It combines red and white tuna, avocado, masago caviar, panko crunch and spicy mayo, and resembles a sandwich cut on the diagonal.) “We brought in sake and Japanese whiskey and beer,” he adds. You can eat an entirely Japanese meal at De Novo, or order sushi as an appetizer for your black fettuccine arrabbiata, lamb ossobuco or filet mignon.”“Everyone’s thrilled,” Malki says. “Daikichi’s old customers, De Novo customers, people who were regulars at both—not to mention new diners coming in for an Asian-European meal.” He pauses. “Did I just say people are thrilled?” he muses. “No. People are ecstatic.”Perhaps no one is happier about Kenny’s Montclair return than the chef himself. “I’m a very happy sensei, because my Montclair customers really love my sushi,” he says. “De Novo is an excellent place, so friendly and relaxed. I am back home.”And that, foodie friends, is the sushi miracle of Montclair.De Novo European Pub, 275 Belleville Avenue, Upper Montclair; 973-893-50081257 River Road, Edgewater, 201-496-6161
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[caption id="attachment_328802" align="alignnone" width="778"] Jack Antonoff at Legends Diner in Secaucus Photo: Alex Lockett[/caption]10-time Grammy winner Jack Antonoff is one of the music industry's hottest hitmakers. He's also just a Jersey boy who can't resist a good diner.The Bergen County native, who grew up in New Milford and Woodcliff Lake, often hit up local greasy spoons after playing shows with his early bands, Outline and Steel Train.“There were a few diners which, growing up playing shows in Jersey, we used to go to after the shows,” Antonoff, 39, recalled to New Jersey Monthly in an interview for our March cover story. “A lot of my life was: go to school during the week, and the weekends, I'd play one or two shows. And then after the show at like, 11 pm or midnight, we’d just go to a diner for a couple hours and get home at, like, three in the morning. And that was our life.”Antonoff's current Jersey-born band, Bleachers, even shot a music video at one of his old haunts—the iconic Bendix Diner in Hasbrouck Heights—a few years ago. The musician currently has homes in both Long Beach Island and Brooklyn with his wife, the actress Margaret Qualley.Below, Antonoff dishes on some of his diner etiquette and memories:Favorite Jersey diner?“Well, there was [the now shuttered] Louie’s in Teaneck, which I went to growing up. ...There was a waitress named Alice...this tiny blonde woman who—you couldn't tell if she was like, 40 or 90. [She] just was, like, full Jersey...she was a very special person. I grew up going to Louie’s, and that [was] just the best place on earth.” How do you take your coffee?“Black.” Counter or booth?“Booth, always. I love being alone in a booth even if it annoys [the waitstaff]. I just love sort of sprawling out in a booth.”[RELATED: Why Jersey Is the Diner Capital of the World]
[caption id="attachment_328824" align="alignnone" width="1222"] Buy our March 2024 issue here. Cover photo: Alex Lockett[/caption]Go-to order?“I’m very basic. I get Greek food…The Greek food’s always the best.”Favorite time to visit a diner?"I used to go to a diner on Christmas. I'm Jewish, and I used to go when I didn't have a partner or anything, and I'd just be home and Christmas didn't really mean much to me. And I would go to the diner on Christmas—maybe like noon on Christmas Day. And it was a really interesting array of people. There was a lot of sadness in the room."
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OpeningPinstripes, ParamusOn Friday, Westfield Garden State Plaza will celebrate the grand opening of Pinstripes, an Italian-American restaurant with bowling and bocce under the same roof. “Sophistication meets fun” here, its website teases. The menu—wood-fired pizzas, pasta dishes, gelato, cocktails, beer and an extensive wine list—can be enjoyed on its own or while bowling and playing bocce, a classic Italian ball sport.One Garden State Plaza ParkwayGrande Buddha Izakaya, North CaldwellVerona’s Umai Sushi & Steak House has expanded its high-end sushi endeavor with its latest concept, Grande Buddha Izakaya. The new restaurant similarly serves a vast collection of sushi, plus cocktails, wines and spirits. Grande Buddha also offers a bottle keep program, where members can store their purchased bottles of wine in a personally engraved locker.11 Bloomfield AvenueFiNNBAR, FrenchtownThis new restaurant/bar serves seasonal and produce-driven dishes from its Italian- and Mediterranean-inspired menu. Many of its ingredients come from local vendors in New Jersey. The menu changes daily but consists of items like fresh salads, pastas, duck confit, desserts, cocktails, beers and wines. The majority of FiNNBAR’s profits will go to Studio Route 29, an art studio in Frenchtown for individuals with intellectual and developmental disabilities. Artwork from the studio is hung around the restaurant.7 Bridge Street[RELATED: Vote in New Jersey Monthly’s Jersey Choice Restaurant Poll]
New York Fries, EdisonLocated in Menlo Park Mall’s Dining Pavilion, this premium French fry chain is known for its loaded fries and poutine. Some fry offerings include pulled pork poutine, flamin’ bacon, nacho, chili and veggie. The same toppings can be loaded onto hot dogs. (Plain old fries are available, too.) Dipping sauces come on the side. This is Jersey’s first location; a second location, in Jersey City, is on the way.55 Parsonage RoadBroadway Hot & Honey Chicken, WallThis fast-casual chicken eatery opened last month, specializing in spicy chicken dishes like sandwiches, wings and tenders. Also on the menu: chicken and waffles, salads, appetizers and sides of dipping sauces. The eatery's walls are covered with colorful, neon paintings of Elvis Presley and Dolly Parton, city streets and, fittingly, chicken sandwiches.1861 Route 35Raising Cane’s, MarltonThe popular Louisiana-based chicken-finger chain has opened its second Garden State location, shortly after setting up shop in Burlington Township last month. The fast-food hotspot specializes in box combos, comprised of chicken fingers, crinkle-cut fries, Texas toast, coleslaw, a fountain beverage and the famous Cane’s sauce. Cherry Hill and Deptford locations will open in the coming months.800 Route 70 West
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CardinalAtlantic CityOne of the hottest chefs in South Jersey, Michael Brennan returns with his long-awaited (and much delayed) follow-up to his now-shuttered Ventnor restaurant, Cardinal Bistro. His new spot in Atlantic City, known simply as Cardinal, boasts an elegant menu that's more approachable than the one at his previous venture. Enjoy everything from dressed-up versions of familiar finger foods (duck wings with a peppery hoisin glaze) to a stable of can't-miss entrees (Parisian gnocchi with crab in a delightful pesto sauce; a pork chop with a wonderful supporting cast of peach chutney, pecans, roasted Brussels sprouts and, last but not least, a sweet corn purée—which is worth the price of the dish alone). —Ryan LoughlinFanny's Restaurant & BarBloomfield[caption id="attachment_328244" align="alignnone" width="778"] Baked clams at Fanny's Restaurant & Bar in Bloomfield. Photo: Courtesy of Fanny's Restaurant & Bar[/caption]With its neighborhood vibe and upscale spin, Fanny’s in Bloomfield is less than six months old and already a go-to spot. The menu of modern Italian dishes is full of crowd pleasers, like the shareable plum Wagyu meatballs over polenta, housemade pastas, and sides with complex flavor, like harissa charred carrots with pickled fennel and hazelnuts. Read more about Fanny's here. —Deborah P. Carter[RELATED: The Best New Restaurants in New Jersey]
Fat ChoyEnglewood[caption id="attachment_328360" align="alignnone" width="778"] Fat Choy in Englewood Photo: Courtesy of Fat Choy/Eddie Larios[/caption]This vegan Chinese noodle spot in Englewood was named one of the 50 places in the United States that New York Times critics are most excited about. It has the feel of an upscale diner with surprising menu choices, like General Lee’s cauliflower, battered and fried, sweet and crunchy, and impossible to stop eating. —Jacqueline MrozLittle BarHoboken[caption id="attachment_328319" align="alignnone" width="778"] Little Bar in Hoboken Photo: Courtesy of Little Bar/Joshua McHugh[/caption]Tucked away on a side street in Hoboken is the aptly named Little Bar, an offshoot of Halifax restaurant. Come for the fabulous cocktails and stay for the delicious snacks, including the outrageously good housemade maple-smoked salmon. Whatever you do, make reservations! This place is tiny. —JMThe TableJersey CityThe ground-floor restaurant at Three Acres, a luxury apartment building in Jersey City, brings an urban-chic vibe with an on-point menu. At the Table, chef Daniel Latham—previously of the popular Latham House—offers casual American classics. Mains, like the crab cakes with a crispy outer shell and a tender, almost creamy inside, are a showcase for Latham’s expert touch. —DPC
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The town of Bloomfield in Essex County is happening, with new residents attracted in part by its setting near Montclair, Newark and Manhattan.Some are also drawn by the intriguing food culture on the rise. Chef Lawrence Talis, 43, who lives in Fanwood, has emerged as a leading Bloomfield tastemaker, with two in-demand, innovative restaurants, Blue Steel Pizza Co. (one of NJM's favorite pizza joints) and 7 Doors Down Ramen Co. (so named because it's seven doors down from Blue Steel). NJM talked to chef Lawrence about his approach to feeding his diners.[caption id="attachment_333019" align="alignnone" width="778"] Chef Lawrence Talis Photo: Courtesy of Leigh Soriano[/caption]NJM: First, Chef, more about you.Chef Lawrence Talis: My parents emigrated from Russia to Brooklyn, where I spent my first few years, then we moved to Springfield. I went to Springfield High and worked in restaurants while wondering about a career. I started as a server, then host, then bartender. I worked in nice places like The Pluckemin Inn. My mentor, the chef of Danielle’s, an Italian bistro in Chatham, showed me the art involved in cooking. After that I went to the Institute for Culinary Education in Manhattan and really got into being in the kitchen.Why did you take on pizza and ramen?Well, these foods are maybe Jersey’s two favorites. You want to eat great pizza and ramen every week, but how often do you find that? I wanted to open those places, plus provide a whole lot more.A lot more in food, or ambiance, or what?Both! We’re against boring. We have fun. Blue Steel is so much more than a pizza place with a broad menu. We have two floors with two bars including The Rabbit Hole, a speakeasy. And 7 Doors Down, which is BYO, is light-years beyond a ramen joint.What’s your novel approach to pizza?New Jersey is where the great Neapolitan pizza is now. Everyone I know has a favorite place. I didn’t want to step into this competition, and anyway, I never do what everyone else is doing. I did a lot of thinking, tasting and planning and came up with Blue Steel’s food identity. The pizza we make is Detroit-style.What’s Detroit pizza?Detroit pizza is not a round pie but is baked in a rectangular, 8-inch-by-10-inch blue steel pan. The cheese is a mix of mozz and cheddar, and is layered below, not above, the sauce. It has no crust, but the cheese oozes and bakes into a crispy frico around the edges. How Detroit pizza truly differs from Neapolitan or Sicilian pizza is in the dough. It’s cold-fermented for three days and is closer to sourdough. It has real flavor and an airier texture.What varieties of Detroit pizza does Blue Steel serve?Around a dozen, with classic tomato sauce, vodka sauce, white pies, all composed with a lot of flavors. We like peppers and offbeat pestos. We make a duck-confit pie with Gorgonzola, pistachio, fig jam and more. It’s outrageous but it’s irresistible.The pizza alone would probably float the Blue Steel boat. But your menu offers two dozen other dishes, plus dessert.We want to give our diners a lot of choices. Burgers, salads, pastas. Cool appetizers like mushroom-peanut dandan noodles and onion-soup ravioli with short-rib filling. Entrées like steak frites and chicken with fried rice. We go way beyond pizza.So what’s the take on ramen at 7 Doors Down?My daily chef there, Luis Blasini-Sinchi, is Italian-Peruvian. His style is wildly multicultural. Our intent is to shake up Peruvian-Japanese Nikkei cuisine. The result is eccentric but delicious. Our ramen broth is made the traditional long-cooked way, with flavors that are deep and focused. It’s wonderful ramen.[caption id="attachment_328297" align="alignnone" width="778"] Sloppy Joe bao buns at 7 Doors Down Ramen Co. Photo: Courtesy of 7 Doors Down Ramen Co.[/caption]It seems you step outside the lines with the rest of 7 Doors Down’s menu.It’s all highly original dishes, very creative and playful. Wings with miso ranch dressing, kimchi fries, coconut shrimp bao buns—they’re as fun as they sound. Our mazemen dishes are brothless ramen. Yes, you can do that. It’s sort of Japanese pasta, and I love it.I’m getting that you won’t find this kind of food elsewhere.Only in Bloomfield.Blue Steel Pizza Co., 285 Glenwood Avenue, Bloomfield; 973-354-45187 Doors Down Ramen Co., 271 Glenwood Avenue, Bloomfield; 856-543-9480
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More chocolate changes hands in February than any other month, and this year, chocolate maker David Little is adding a twist to the mix. Little’s new company, Jersey Canna, is among the Garden State’s first manufacturers of cannabis-infused chocolate edibles and, at press time, they were in the final stages before distribution could begin.In November 2020, when the Garden State gave the nod for recreational-use dispensaries to join the medicinal retailers that had been open since 2012, a rush of soon-to-be sellers lined up. But as Little explains, getting into the cannabis business in this state takes a lot more than filling out a single form. “We are already approved to manufacture, now we are waiting for recipe approval,” he says.“Every state is its own island in cannabis,” says Little, Jersey Canna’s president, who has educated himself on marijuana laws in the Garden State and beyond. To be a state-authorized New Jersey-licensed edible maker, the marijuana must be grown, extracted, processed and sold in the state. According to Little, Jersey Canna will be the first all-Jersey operation. “Made by all Jersey people,” he notes, adding that there will even be Jersey-inspired flavors like blueberry.[caption id="attachment_327905" align="alignnone" width="778"] Jersey Canna's chocolate edibles feature marijuana that's been grown, extracted, processed and sold in the Garden State. Photo: John Bessler[/caption]While Jersey-made edibles are a new introduction to dispensaries in this state, Little’s Jersey Canna brings a wealth of experience to the fore.“Being an entrepreneur takes guts and money,” Little says. A former accountant, when he left the corporate world, he says, he wasn’t sure where he would land as an entrepreneur. But after undergrad at Emory University (where Little says he learned discipline, drive, and how to work 24 hours a day), grad school at Tulane University, and many years in the corporate world, he knew he’d figure it out. His first foray into business was a corporate-gifting venture that included chocolate items.Little’s willingness to follow his instincts served him well, and before long, he was creating corporate incentive and loyalty gifts for big-name companies like Starbucks, Ghirardelli and Gevalia. “Chocolate is great because it is sharable,” Little says. At first, he adds, “we were basically taking existing retail products and repackaging them for the business-to-business market. At some point, we just started making our own.” Little sources Belgian chocolate as the base for his blends.Once Christian Dior came calling for a chocolate product, Little pulled in chefs for the chocolate making, a move that eventually led to a handful of chocolate-themed business offshoots, including Edible Art, classic paintings with chocolate as the canvas; Chocolate Text, chunky chocolate letters to spell whatever a client wants; and, finally, Immunity Goodness—chocolates, that Little, with his team of food techs, scientists and pharmacists, cook up with infusions of vitamins, herbs and minerals to serve as sleep aids, boost immunity, ease nausea, and even soothe tired eyes.[RELATED: Vote in New Jersey Monthly’s Jersey Choice Restaurant Poll]
Nutraceuticals—the addition of nutritional supplements, such as vitamins, minerals, herbs, botanicals and CBD (a non-psychoactive element of the cannabis plant) into foods, tinctures, lozenges and beverages—have exploded in recent years, and the experience Little and his team’s had infusing chocolate positioned them perfectly to capitalize on the trend when it expanded to cannabis.“Our goal is to use our knowledge to create products that help people with the maladies of their daily lives, and not just to cash in on the cannabis boom,” Little says, pointing out that he and his team members are mostly over 60 and “not even pot users,” but they have a wellspring of varied business experience and recognize the breadth of the cannabis industry.Little—who wears nearly every hat in the company—has a team of fewer than 10 employees, including a chocolate chef, a cannabis expert and back-of-house employees, plus a long, varied list of consultants, from scientists and lawyers to compounding pharmacists. “Experience is our strength,” says Little. “The cannabis business has two kinds of people: experts in food processing and people who grew up in the cannabis world. We have both. Plus, we have 30 years’ experience with food safety and recipe formulation.”He explains, “Our focus is on functional THC (the psychoactive element in cannabis). Our main thrust is to use nutraceuticals to get the maximum benefits out of cannabinoids to help people sleep, to energize them, and to help with anxiety. Some of our blends may have less than the standard level of THC for a psychoactive high, but instead will have formulations that help other issues.” Little’s health-supporting candies are designed to be preventive for particular ailments, while being less expensive and more available than pharmaceuticals.“All edibles are not created equally,” he cautions. “Smoking weed is instantaneous, a cheap way to deliver THC, and smoking burns off some of the impurities. It is not as risky as eating an edible. Chocolate makes the THC more bioavailable because edibles travel to your stomach and then the liver before entering the brain and bloodstream. You see edibles everywhere, but gas-station and convenience-store products aren’t likely state approved. There’s a big knockoff market, and you take some risk buying them.” By comparison, Little’s chocolates are individually dosed candies that make it easy to control your intake.“Our product is the difference between buying bread at the bakery and buying bread at the supermarket,” says Little.
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During the heart of winter in New Jersey, there’s nothing I enjoy more than the crisp, bright citrus flavors of satsuma stem and mandarin leaf oranges, which offer a ton of nutrition as well as an interesting backstory.The satsuma mandarin orange may have originated in China, but it was first reported in Japan more than 700 years ago, where it’s now the major cultivar.Here in the U.S., satsumas were first introduced in the 1800s by early settlers along the banks of the Mississippi River near New Orleans. The Owari satsuma arrived in Florida from Japan in the 1870s, and from 1908 to 1911, nearly a million budded trees were planted in the Gulf States. The nameis credited to the U.S. minister to Japan at the time, General Van Valkenberg, who in 1878 sent trees home to his wife from the Japanese province of Satsuma, located on the southern tip of Kyushu Island (now Kagoshima Prefecture), where these oranges are believed to have originated. Today, most American satsumas are grown in California, followed by coastal Louisiana and Alabama, where mild winters allow the fruit to flourish.Joining the range of sunny-colored citrus fruits that brighten produce aisles during the winter, satsumas hit their peak season in February. Part of the mandarin orange family (which also includes tangerines and clementines), satsumas are one of the sweetest citrus varieties, with a delicious taste and tender texture. Their moderately thick skin peels off readily, and their easy-to-separate segments make them convenient, healthysnacks for adults and kids alike.[caption id="attachment_327831" align="alignnone" width="778"] Produce Pete discusses satsuma oranges with anchorwoman Pat Battle during a recent segment of NBC Weekend Today in New York. Photo: Courtesy of NBC/Pete Napolitano[/caption]To me, melt-in-your-mouth satsumas offer the perfect balance of sweet and tart flavors.Because of their size and appearance, satsumas are often confused with tangerines and clementines. The main difference between them is what lies inside the satsuma: notably thin membranes filled to capacity with liquid, which means less pulp and more of the prized juice.Though they’re relatively small in stature, satsuma oranges (and other mandarins) pack a nutritional punch. Among other benefits, they’re high in vitamin C (a powerful antioxidant), potassium (which regulates blood pressure and promotes heart health) and fiber (which aids in digestion and weight loss). Plus,satsumas’ high juice content and subsequent hydrating qualities promote healthy, vibrant skin—and their high folate content enhances brain health and cognitive function.SELECTION, STORAGE AND PREPARATIONOne of the first mandarins to hit grocery shelves in early winter, satsumas are best from October to February. When selecting, look for satsumas with firm, tight peels and no hollow-feeling or dented spots. Heavier ones are generally juicier. Seek fruit with fresh-looking, bright green twigs and leaves still attached (since each stem must be clipped by hand, this signals careful picking, meticulous handling, and freshness—all indicators of high quality). Store them at room temperature—or, if you prefer, in the refrigerator; just be aware that while refrigeration may prolong their life, it can also dry them out. For ultimate freshness,enjoy satsumas within four or five days of purchase.Satsuma oranges and other mandarins are delicious eaten raw and out of hand,but they also make great additions to fruit salads, green salads and smoothies. My wife, Bette, likes to incorporate satsumas into cheesecake, a dessert which our family loves at this time of year. It showcases a mix of great flavors and textures that we know you’ll enjoy, too!*Bette’s Sensational Satsuma Orange Cheesecake(makes 8-10 servings)Crust: 1¾ cups vanilla wafer crumbs * ¼ cup walnuts, chopped * 1 teaspoon ground cinnamon * ½ cup butter or margarine, melted
Filling:* 3 eggs * ¼ teaspoon salt * 1 pound cream cheese, room temperature * 1 cup sugar * 1 teaspoon vanilla extract * 2 teaspoons orange extract * 3 cups sour cream * Satsuma orange, cut into pieces * Whole satsuma segments for topping
Preheat oven to 375 degrees Fahrenheit. In a bowl, mix together all of the crust ingredients, then press crust mixture along the bottom and up the sides of an 8- or 9-inch springform pan. In a large bowl, beat the eggs, salt, cream cheese, sugar, vanilla and orange extract until smooth. Blend in the sour cream and satsuma segments. Pour the filling into the prepared crust and bake for 35 minutes, or until a knife inserted into the center comes out clean. Top with satsuma segments and chill for approximately 3 hours. Enjoy!
About “Produce Pete” Napolitano*With over 70 years of experience in the produce industry, New Jersey’s own “Produce Pete” Napolitano is a renowned fruit and vegetable expert, author and TV personality who’s appeared on a highly popular segment on WNBC’s Weekend Today in New York, every Saturday morning for over 30 years. For more information, visit producepete.com.About Susan BloomA regular contributor to New Jersey Monthly and a variety of other well-known local and national publications, Susan Bloom is an award-winning New Jersey-based freelance writer who covers topics ranging from health and lifestyle to business, food and more. She’s collaborated with Produce Pete on a broad range of articles for over a decade.*
Pete and Susan are the coauthors of Pete’s award-winning memoir/cookbook, They Call Me Produce Pete, available on Pete’s website and wherever books are sold.
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OpeningEataly, Short HillsIt was announced last week that New York City’s beloved eatery slash Italian market would be expanding to New Jersey later this year. Eataly, which originated in Italy in the early 2000s, is set to open in the Short Hills Mall by the end of 2024, replacing the shuttered Primo Mercato. Eataly's new location is slated to feature restaurants, cafés, a pasta bar, a meat and cheese counter, a pizzeria counter, a gelato shop and market/retail shopping.1200 Morris TurnpikePachamama, Green Brook[caption id="attachment_327977" align="alignnone" width="778"] Churrasco is one of the many Latin American dishes on the menu at Pachamama in Green Brook. Photo: Courtesy of Driven Hospitality[/caption]Named after the South American Earth Mother goddess, this new restaurant merges Latin and South American cuisine and culture to create elevated dishes and cocktails—and immerses guests in Mother Nature’s beauty in its decorated dining area. Dishes on the menu include pork belly chicharron, ceviche and shrimp tacos, plus cocktails (and mocktails) like mojitos, pisco sours and palomas. Closed on Monday and Tuesdays.215 US-2287 Sussex, Jersey CityDescribed as “a culinary haven nestled in the heart of Paulus Hook,” 87 Sussex is a new gourmet restaurant emphasizing elegance in its food, cocktails and atmosphere. The menu, overseen by executive chef Brian Walter, features American fare with global-inspired touches and ingredients. No menu is available to view online yet, but photos on their Instagram account showcase dishes including seafood, steak and vegetables.87 Sussex Street; 551-256-7864[RELATED: Vote in New Jersey Monthly’s Jersey Choice Restaurant Poll]
Wingman By Blue 42, Lincoln ParkThe extensive chicken-wing menu at Blue 42, a sports bar and grill in Elmwood Park, became so popular that it now has its own establishment. About 12 miles from the sports bar, Wingman By Blue 42 serves wings galore with more than 40 sauce and seven dry-rub options, all available for dine-in, takeout and catering. Some unique sauces include maple sriracha, Cool Ranch Dorito and Parmesan peppercorn.188 Main Street; 973-706-8966La Colina, CranfordThis Mexican cantina originated in Warren in December 2022, and to celebrate its first anniversary, the team announced its expansion to Cranford. Emphasizing “tacos, tequila and tradition,” the restaurant serves the same flavorful dishes and drinks—and upbeat energy—as its original location. Both spots boast plenty of weekly specials, happy hours and public/private events.2 South Avenue West
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What are you and your best girlfriends doing on February 13? Make a date! The day before Valentine’s Day is now known as Galentine’s Day in recognition of female friendship and girls’-night-out rituals.Galentine’s Day first popped up in a 2010 episode of the TV show Parks and Recreation, created by Amy Poehler’s character, Leslie. Galentine’s Day quickly became a fixture on America’s pop calendar.Numerous New Jersey restaurants have gotten into the Galentine’s spirit, honoring their female guests on the 13th, or all of February, with special dishes, cocktails and events.[RELATED: Indulge in NJ Wine and Chocolate This Valentine's Day]
Blu on the Hudson, Weehawken For Galentine’s Day, Blu on the Hudson—which was recently named one of NJM’s Best New Restaurants—has devised heady new cocktails, plus wine pairings that focus on women winemakers.On other days of the year, the women-owned Hudson County restaurant is a girlfriends’ go-to. Blu is glamorous and festive, “with a definite going-out feeling and food and service to match the deluxe mood,” notes general manager Andrew Christianson.Says Blu regular Hillary Schafer, “Ever since it opened, Blu has been incredibly supportive of its women customers. I started coming with my two best girlfriends, and we felt so comfortable and cared for that our table just grew and grew,” she says. “We live in Weehawken and for us it was always ‘Thursdays at Blu.’ We now have a whole women’s dining network. We hold charitable private dining events here that give back to local causes,” she says. “And it all started because Blu just feels so good to be here.”Harvest RestaurantsThursday is ladies’ night at Harvest Restaurants, which owns Roots, Agricola, Huntley Taverne, 3 West, Tabor Road Tavern and other Garden State darlings. “We’re very community-focused, and our women diners appreciate having a good neighborhood place to enjoy with their friends or officemates,” says director of operations Peter Panza. Harvest’s Agricola Princeton “hosts a huge range of women guests,” he says, “in pairs of best friends or groups of office colleagues from Princeton companies or from the university."Agricola Princeton and Agricola Morristown are saluting Galentine’s Day with a fresh strawberry vodka martini, a salmon with New Orleans remoulade sauce and a “red velvet butter cake that’s a must-try,” says Panza.1776 by David Burke, Morristown In New Jersey, Galentine’s Day celebrates not only girlfriends, but “women’s incredible support of our state’s hospitality industry,” says Sue Vorcheimer, who has shepherded “woman-centric programs since day one” at Morristown’s 1776 by David Burke.“Jersey women have hot careers, and we have taste. We’re a big reason why our restaurants are so good,“ she says. 1776 enjoys “an extremely loyal clientele of women, who love our social atmosphere, menu variety and bar,” she says. “They’ve made us their place.”February 13 was chosen for 1776’s Wine Expo, a gala food-and-wine feast and party, “because it’s a chance to dress up and celebrate, which is very Galentine’s,” Vorcheimer says. The Wine Expo’s Galentine’s ticket level is “a super value for two,” she notes.More Galentine's Day Events Galentine's Crafts & Cocktail Party📅: Thursday, February 8 (6 pm-8 pm)📍: Used To Be's • Mantolokingℹ️: Get creative alongside your pals, choosing from a range of wood designs to paint at your leisure.💸: $38Sweet Art in Disguise📅: Saturday, February 10 (10 am-Noon)📍: John F. Peto Studio Museum • Island Heightsℹ️: A hands-on pastry class, perfect for a romantic date or a good time with friends.💸: $25Galentine's Day Party📅: Saturday, February 10 (11 am-3 pm)📍: Moda Boutique Lounge • Haddonfieldℹ️: Enjoy a swag bag and get some permanent jewelry with your gal pals.💸: $25Galentine's Paint and Sip📅: Thursday, February 15 (6 pm)📍: Museum of Early Trades & Crafts • Madisonℹ️: Grab your pals for a BYO evening of wood-sign painting, bonding and fun.💸: $40-$50Galentine’s Day may be once a year. But any day is a good day for you and your best friend to catch up in a favorite New Jersey restaurant that loves you back.Additional reporting by Connor Carlin and Emily Melvin
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Looking to enjoy some delicious food and cold drinks when the San Francisco 49ers take on the Kansas City Chiefs in Super Bowl LVIII on Sunday, February 11? These Garden State spots have you covered like an All-Pro cornerback.NORTH JERSEYThe Ashford • Jersey CityGame-day specials include $30 High Noon & White Claw buckets, $15 domestic buckets, $15 pitchers, $5 green/white tea shots and many more drink options. As for food, $25 wing platters and sampler platters are available; the sampler includes pretzel bites, pigs in a blanket, egg rolls, chicken tenders and crispy calamari.145 Newark Avenue, Jersey City; 201-356-9956Carnegie Diner & Cafe • SecaucusCarnegie is showing the game—with sound—throughout the restaurant. Specials will include half a dozen wings for $9.95 and a bucket of beers for $20.700 Plaza Drive, Secaucus; 201-267-6111Chevys Fresh Mex • Clifton & LindenIt wouldn't be a Super Bowl without chips, dip and wings! Chevys has those covered with Big Game Fiesta platters of Mexican favorites, like First & Goal Flauta ($45), Wild Card Wings ($45 for 30 wings; $85 for 60 wings), and Tailgater Tacos ($45). Chevys is also offering sides like picadillo, shrimp and carnitas. Guacamole or salsa with chips will be offered for $10.365 NJ-3, Clifton; 973-777-62771150 South Stiles Street, Linden; 908-862-9800Piast Meats & Provisions • GarfieldThis Polish meat shop is offering a special menu for game day. Plates include Buffalo chicken pierogis, kielbasa in a blanket, potato pancakes, dessert platters, baby back ribs and more. Piast offers pickup and delivery, and can provision parties ranging from 30 to 80 guests.1 Passaic Street, Garfield; 973-614-1315800 River Drive, Garfield; 973-340-4722The Shannon Rose Irish Pub • Clifton & Ramsey[caption id="attachment_327560" align="alignnone" width="1024"] May the luck of the Irish be with you this Super Bowl Sunday. Photo: Courtesy of Doherty Enterprises[/caption]Football festivities at the Shannon Rose begin at 6 pm on Super Bowl Sunday. For $45-$70, enjoy trays of classic sliders, pulled pork sliders, and bone-in or boneless wings (each serves 6-8 peoples) during the game. Both pub locations are also doing giveaways, raffles and a shot wheel.98 Kingsland Road, Clifton; 973-284-02001200 NJ-17, Ramsey; 201-962-7602South + Pine • MorristownSurprise your guests with South + Pine's to-go meals. Their Super Bowl catering menu, with small trays (serving 3-4 people) and larger ones (serving 6-8 people), includes chicken lollipops, mac and cheese, pork spring rolls, duck confit arancini, polenta fries, cheeseburger sliders, shrimp cocktail, and fried chicken and waffles. Pick up orders on Super Bowl Sunday, between 11 am and 3 pm.90 South Street, Morristown; 862-260-9700WorldFLATS • Montclair, Paramus & Ridgewood[caption id="attachment_327563" align="alignnone" width="778"] Enjoy vegetarian nuggets on game day at WorldFLATS. Photo: Courtesy of Nvair Beylerian/WorldFLATS[/caption]Don’t fret, plant lovers! WorldFLATS has you covered on Super Bowl Sunday with a special meal package: three orders of vegetarian "chicken" nuggets and potato croquettes, three dipping sauces, one gluten-free cauliflower-crust personal pizza, and four drinks.58 Church Street, Montclair; 973-433-5900193 Route 17 South, Paramus; 201-654-4488134 East Ridgewood Avenue, Ridgewood; 201-797-0134CENTRAL JERSEYEdison Pizza & Italian Restaurant • EdisonWhether you're dining in or ordering out, choose from several Football Party Platters (which serve 8-10 people), including Buffalo wings (50 wings for $58), garlic-knot pizza bites ($56), hot sandwiches ($58) and much more.2303 Woodbridge Avenue, Edison; 732-985-1733Ellery’s • MiddlesexInterested in a free half-time buffet? Ellery's will be serving just that, along with a draft beer selection for $3 and craft drafts and hard drinks for $5. The buffet will also come with giveaways and prizes for you and your friends.701 Lincoln Boulevard, Middlesex; 732-356-2444La Bon Bake Shoppes • Edison, Somerset, Woodbridge & South PlainfieldChow down on this bakery's delectable dessert and savory bread offerings. Included in its specials are Super Bowl cakes and cupcakes, pepperoni bread, Jersey-themed cookies, football eclairs, and more; prices range from $2 to $22. Orders must be placed by Friday, February 9, at 8 pm.2062 New Jersey 27, Edison; 732-287-1313456 Elizabeth Avenue, Somerset; 732-564-1313356 Amboy Avenue, Woodbridge; 732-636-01216101a Hadley Road, South Plainfield; 908-753-1818SOUTH JERSEYDooney's Pub • Voorhees & DelranOfferings include the "I'm Here for the Commercials" cocktail, Buffalo chicken dip, cheesesteak nachos, wings, pepperoni stromboli, $20 Miller Lite buckets, and more. Book your tables or place pickup orders online soon!1361 Fairview Boulevard, Delran; 856-461-9100154 NJ-73, Voorhees; 856-210-6274Borgata Hotel Casino & Spa• Atlantic CityLooking to up your watch-party game this year? Head to the Borgata's Premier Nightclub, B-Bar or Gypsy Bar for a luxurious array of liquors, refreshments and snacks. Book your reservations online.1 Borgata Way, Atlantic City; 609-317-1000The Boiler Room • Cape MayHead to Jersey's southern tip for a championship-worthy feast. Food specials include wings, Buffalo chicken dip, and the 2017 Super Bowl Champs pizza. Drink specials include half-priced drafts during the game and other exclusive cocktails.200 Congress Place, Cape May; 609-884-6507
The Roost Pub & Grill at Harbor Pines Golf Club • Egg HarborHoping for a less hectic vibe for the biggest game of the year? This cozy venue is set to host a laid-back yet energetic Super Bowl soirée. Enjoy $10 draft pitchers and $3.50 bottled beers, plus discounted appetizers and flatbreads.500 St. Andrews Drive, Egg Harbor; 609-927-0006Tennessee Avenue Beer Hall• Atlantic CityEnjoy a plethora of game-day specials, including 75-cent wings, $2.50 PBRs, a $5 burger, $10 Miller Lite pitchers, an $8 Miller Lite draft and whiskey shot combo, and much more. You can even snag a free pizza during halftime.133 South Tennessee Avenue, Atlantic City; 609-541-4099MULTIPLE LOCATIONSMiller's Ale House • Multiple locations[caption id="attachment_327561" align="alignnone" width="778"] Try some of Miller's Ale's finest beers and wings. Photo: Courtesy of Miller's Ale House[/caption]Stop in at any Miller's Ale House in NJ for a winning experience. They'll have three specials for game day, including the Mountain Melt Madness with three appetizers for $24.99, the MAD Captain's Triple Treasure with three desserts for $19.99, and the Make it "Miller's Size" for $9.99.
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[caption id="attachment_327567" align="alignnone" width="778"] Devon Perry, head of the Garden State Wine Growers Association, says New Jersey’s wineries offer a “welcoming spirit” to visitors. Photo: Matt Zugale[/caption]We could all use a little love this Valentine’s Day, whether in the form of romance, friendship, or some affection for the state we call home.And what better way to celebrate that idea than with food and drink created right here in New Jersey? That’s where Devon Perry comes in. As executive director of the Garden State Wine Growers Association (GSWGA), a coalition of more than 50 wineries in New Jersey, she oversees initiatives aimed at local wine lovers, including February’s Wine and Chocolate Trail Weekends, which sandwich Valentine’s Day and feature events at wineries all over the state. “It’s such a magical pairing, wine and chocolate,” Perry says. “Both have complex and complementary flavor notes.”Many Jersey wineries are teaming up with local chocolatiers to create special flights and tastings, alongside music, outdoor fun around the fire pit, and more activities.[RELATED: Vote in New Jersey Monthly’s Jersey Choice Restaurant Poll]
The local aspect of Perry’s job is paramount for her. “I’m a Jersey girl, through and through,” she says. A Philadelphia native, Perry grew up in Cherry Hill and is now raising her three children in her South Jersey hometown.Her foray into hospitality started with her own family, working for the restaurant database company that her grandfather Joseph Segel, the entrepreneur who founded QVC and the Franklin Mint, started; she eventually became CEO. Helping her grandfather with wine tastings showed her that many people’s preconceived notions about what’s good—and what’s bad—in the world of wine can be dead wrong.That sentiment rings true for the New Jersey wine industry, which is growing in terms of reach and accolades. “Those of us who live here are very familiar with the fact that we have to remind people, both near and far, that we are growers of beautiful crops,” Perry says. Though many people do associate the Garden State with produce like tomatoes, Perry wants that immediate connection for wine, too. She notes that, in one recent double-blind taste test (where tasters know nothing about the wine beforehand), “not one person in the room could tell you which wines were New Jersey and which wines were the international wines.”New Jersey has four American Viticultural Areas, or grape-growing regions: Cape May Peninsula, Central Delaware Valley, Outer Coastal Plain and Warren Hills. More than 80 varieties come from Jersey grapes, including cabernet sauvignon and chardonnay. The earth here is a major factor in the ability to grow wine grapes. “We have 136 miles of beach, freshwater and saltwater, and it really mimics the terroir, or the soil, of Bordeaux, France,” a top wine region, Perry says. New Jersey’s wine industry generates more than $92 million in annual tourism expenditures, benefiting local economies and tax bases, according to the GSWGA.Perry’s favorite way to enjoy wine is with other people. And, in true Jersey fashion, Perry says that the stereotypical wine-snob attitude people may associate with other wine countries doesn’t exist here. “We are not pretentious,” she says. “There’s a very welcoming spirit of curiosity.”Wine and Chocolate Trail Weekends run February 9-11 and 16-18.
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OpeningWonder, Midland Park & CresskillThis “fast fine dining” hub has been popping up across the state, and two new locations have recently opened. Wonder gives customers the option to order from 15+ diverse restaurants all in one transaction through its online ordering system. The delivery, pick-up and limited dine-in options—including Mexican, Italian, Middle Eastern and American cuisines—are available for lunch and dinner.80 Godwin Avenue, Midland Park; 1 Union Avenue, CresskillCured & Co., RidgewoodIn the mood for charcuterie but don’t have a need for a party-sized board? Cured & Co. sells small personalized platters you can design yourself with selections of meat, cheese, crackers and more. Catering platters are also available, as well as a small selection of sandwiches.54 Chestnut Street[RELATED: Vote in New Jersey Monthly’s Jersey Choice Restaurant Poll]
La Bella Cafe, VeronaStep into a fairy tale at this new mother-daughter owned cafe. At this pink, floral and princess-themed cafe, you can grab specialty coffee and tea beverages, pastries, pizza and a rainbow grilled cheese. There are even drinks specially crafted for kids. Live princesses roam around regularly at “mini + me” events. The space is also available for hosting your own events.553 Bloomfield AvenueJust Salad, Sea GirtThe popular NYC-based salad chain known for its blue reusable bowls has opened its first Jersey Shore location. Just Salad offers signature salads and build-your-own salads with a variety of add-ins, as well as wraps, warm bowls, soups and smoothies. To celebrate its grand opening, this weekend there will be $5 meal day specials.2150 Highway 35 #10ETNT’s Cafe, BlackwoodSat inside the Priscilla Towne Center, this new Vietnamese cafe is open daily through breakfast to dinner, serving unique drinks and dishes. Served at the cafe, which is decorated with floral backdrops in its small dining area, are Bánh mì sandwiches, spring rolls, Vietnamese coffee, milk and fruit teas, noodle bowls and soups. Try the pink salted cold foam Valentine’s iced coffee, available now through February 14.5101 Route 42
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Yelpers worship restaurants, and those they adore most were just revealed in Yelp’s Top 100 Places to Eat in 2024. This elite survey, based on the number and positivity of user reviews, salutes four Garden State eateries—and only one in New York. Go Jersey!Here's a look at our state’s quartet of culinary conquerors.Kenko Sushi, Lincoln ParkThis Morris County favorite, around since 2014, is a four-peater on Yelp’s Top 100. Devotees can’t get enough of its generously sized, carefully made, reasonably priced sushi rolls. “Many of our customers come in once, twice or even three nights a week,” says manager YooJin Lee. “And we’re open just four nights, Wednesday through Saturday.” Dozens of specialty rolls beckoning from the menu are crafted with “interesting ingredient combinations, super-fresh fish and house-made crunch topping and sauces,” says Lee. “We like to slip Korean gochujang hot paste into our spicy mayo.”[RELATED: Vote in New Jersey Monthly’s Jersey Choice Restaurant Poll]
Kenko Sushi accommodates just 20 diners, mainly at “nooks for two that we built for the pandemic,” says Lee, “but now customers love their semi-private feeling.” No reservations are taken, so Lee recommends arriving close to opening time. (Takeout service begins at noon.)Post-meal, diners typically post in two places: on Yelp, and on Kenko Sushi’s Post-it-covered walls.Sabor Unido, NewarkNewark’s Ironbound District promises hearty meals, and Sabor Unido delivers. Its name, which translates to “united flavors,” hints at its cuisine: a marriage of Portuguese and Brazilian, like the Ironbound itself. Sabor Unido is run by the Campos family, who emigrated from Brazil in 2001. Luiz Campos is the manager, his dad Orlando runs the business side and his mom Silvana is the chef.According to Yelpers, Chef Silvana’s made-from-scratch dishes exude attention and passion. Notes Orlando, “We cook the same food as at home. It’s fresh, often organic, with good ingredients, even the salt. It costs us more, but we don’t charge more.”Remarkably, dinner entrees, with two sides, are under $30—even the feijoada, Brazil’s legendary, long-cooked meat and black bean stew. Soul-satisfying chow at pleasing prices works for everyone, and Sabor Unido will more than double its space this spring.BOOMCHIA, MontclairHow good does an açai-bowl place have to be to make Yelp’s Top 100? Apparently, as good as BOOMCHIA. Says owner Josh Baek of his two-year-old, dine-in or takeout Montclair magnet, “We just go further. Superfood eating is more than a concept here. We’re almost completely organic and gluten-free, and our açai is pure, not a blend with other fruit.”Time-pressed customers can order a BOOMCHIA Special Bowl, with an açai base and house-chosen add-ins. But most diners can’t resist composing their own bowl with a base like coconut, chia pudding, or açai, topped by granolas, fruits, nuts, seeds, and more. Choices are unlimited “as long as it fits in the bowl,” says Baek. “There’s a fun aspect to all these options that appeals to all kinds of people, and we have tons of regulars,” he says. “The great thing is that this is healthy food, but it feels and tastes like a treat.”Jessica’s, Plainfield[caption id="attachment_327437" align="aligncenter" width="778"] If you want to try the delicious fare at Jessica's, make a reservation; there are only 24 seats. Photo: Courtesy of Jessica's[/caption]If your idea of the perfect restaurant is one that offers elegant, contemporary French and Italian food, soothing atmosphere, lunch and dinner service and a BYO policy to boot, Jessica’s is your kind of place. Just be aware that with its Yelp status and only 24 seats, a reservation is a good idea. Chef/owner Armen Saqe and his wife—yes, Jessica— finesse every detail of the dining experience. “I grew up on a farm where everything we ate was grown or raised there,” says Saqe. “I learned early that high-quality, fresh, seasonal ingredients are the basis of great food.”His varied, tempting menu is strong on classics with a unique Chef Armen touch, whether a balsamic and fig glaze, a pistachio crust, or a scattering of cocoa-dusted Spanish pecans. Clearly, Jessica’s diners remain intrigued.
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[caption id="attachment_315937" align="aligncenter" width="778"] Dan Lipow started his business the Foraged Feast in 2016, after leaving the photography business. Photo: Copyright Dan Lipow 2023[/caption]Dan Lipow raises the ante from farm-to-table to forest-to-table. He’s a forager.The Maplewood dad’s business, the Foraged Feast, has become New Jersey’s top source of the wild bounty from our fields and woodlands. Like many people who revel in their vocations, Lipow’s career has had a major twist.“Forager” is an unusual job description. How did your career path lead you into the woods?Dan Lipow: I was a photographer in New York City for 20-plus years; I’m 55 now. I took photos for advertising, corporations and travel. And when I traveled, I was always chasing the food.So there is a connection.My appetite goes way back. I grew up in Connecticut with a passion for food. My mom was a great cook, and I loved being in the kitchen. I’d cook when my friends came over. I kept cooking and was always interested in how certain ingredients could just light up the flavor of a dish.In 1999, when my older daughter, who’s now 19, was a year old, we moved to Maplewood. The South Mountain Reservation became our backyard. I’ve always felt at home in the woods. One day a friend who foraged came over with a three-pound [edible] puffball mushroom. We cooked it for a whole bunch of our friends. That puffball was a revelation to me.[caption id="attachment_315922" align="aligncenter" width="778"] "As a flavor chaser, mushrooms captured my imagination," Lipow says of his foray into foraging. Photo: Copyright Dan Lipow 2023[/caption]Did you become a forager yourself at this point?Not quite. I was still doing the photography in the city and immersed myself in learning about foraging and mycology, the science of mushrooms. I scoured mushroom books, took foraging classes and became a master gardener, which taught me about how plants grow.Some of my foraging buddies sold their finds at the local farmer's markets. They encouraged me to start a small business with both foraged and cultivated mushrooms. I still grow mushrooms like shiitake and oyster outdoors on logs.I started my foraging business in 2014 and renamed it the Foraged Feast in 2016, the year I left professional photography. I hired my first employee, forager Drew Lovering, in 2017. We now have Drew and forager Noah Joseph full-time plus three part-time foragers. I also have a 1,200-square-foot, climate-controlled warehouse.How did foraging influence your cooking?As a flavor chaser, mushrooms captured my imagination. They proved an amazing source of umami. That’s hard to define, but it’s that rich, salty, earthy flavor that improves almost any dish, from pasta or meat to soups, salads, and stews. Mushrooms are just spectacularly versatile. And as I got to know the various species and particular flavors, I could work with those unique tastes. Mushrooms’ abundance and variety drove my cooking creativity. I’m proud that farm-to-table eating is so popular in the Garden State. Chefs and consumers alike are committed to fresh, local, natural ingredients. And that’s what mushrooms are.[caption id="attachment_315928" align="aligncenter" width="778"] Lipow hosts farm-to-table dinners and events that feature his finds. Photo: Copyright Dan Lipow 2023[/caption]As a chef, what are your favorite mushrooms?There are so many. Spring’s morels are a seasonal wakeup call to the palate. Chanterelles are full of love. Oyster mushrooms are purity and simplicity. Beefsteak mushrooms and shrimp of the woods are meaty without the meat, which so many people prefer nowadays.Did your photography background help you forage?Definitely. I have a very strong visual consciousness plus an excellent sense of direction. I can scan my surroundings and see what most people don’t. I can also pattern-match, connecting a new patch of filed or woods with a similar one I remember along with what I found there.Plus, I’ve never stopped studying. I still devour mushroom book after mushroom book and look at endless photos of varieties. Now, a lot of that’s online and digital, so the info is always available. I never stop learning. My business depends on it.What wild things do you look for?Everything edible and delicious that grows wild. We forage an enormous range of edible mushrooms. Chanterelles, morels, boletes, black trumpets, porcini, shiitake, maitake, milky caps, coral, comb tooth, chaga, turkeytail, hedgehog, ringless honey, chicken of the woods, lobster, horse portobello, puffball and more. Greens like wild garlic and mustard, ramps, chicory, dandelion greens. Berries such as blueberries, blackberries, elderberries, autumn olive-tree berries. Hickory nuts, which are wild pecans, black walnuts and chestnuts. Seeds from wild garlic and mustard plants.[caption id="attachment_315936" align="aligncenter" width="778"] Lipow warns that "it takes serious time and study to tell edible mushrooms from their poisonous lookalikes." Photo: Copyright Dan Lipow 2023[/caption]Are there mushroom trends?Definitely. Portobello and button mushrooms got so popular they’re now farmed indoors by the ton. Wild porcini and chanterelles are classics. People now ask for chicken of the woods as a meat substitute. Lots of customers want lion’s mane mushrooms, which are believed to have great medicinal value, especially when fresh.When you’re out foraging, how do you steer clear of wild animals and ticks?The animals aren’t interested in me. I present no threat and I smell like mushrooms. As far as ticks, I wear over-the-knee gaiters, cover my skin, and use DEET and picaridin liberally. Plus, after foraging, I take a high-water-pressure shower.Can anyone forage?There are a lot of don’ts. It takes serious time and study to tell edible mushrooms from their poisonous lookalikes. Foragers say this is a lifelong learning experience. It’s OK to pick mushrooms, but do not eat anything until you’ve checked it out in at least three different sources. As we say, “If in doubt, throw it out.” It’s safer to buy mushrooms from a forager with an impeccable track record.Where do you sell your products?You can buy directly from the Foraged Feast; call 917-562-4447. We sell at farmer’s markets: Denville, Montclair, Ramsey, Sparta, Summit and the Morris Winter Market. My daughters love working the markets.A big part of The Foraged Feast is providing to top restaurants, many in New Jersey, including Bistro d’Azur in South Orange, the Circle in Newton, Common Lot in Millburn, Faubourg in Montclair, Lorena's in Maplewood, Razza pizza in Jersey City, and Summit House in Summit.Where do you cook professionally now?I cook for and with my tribe of foragers and farm-to-table chefs at events and get-togethers. We call ourselves hunter-gatherers, which we are, and proud of it. I’m cooking this Thursday, September 14th at the Fall Extravaganza Benefit Dinner. It’s for the Whittemore Community, Culture, and Conservation preserve in Oldwick, Tewksbury Township. The gala is held at the Whittemore estate and will feature live jazz, an art show and auction, and locavore cooking by chefs like myself and Ben Walmer of the Highland Dining Club. Our motto is “Food Makes Friends.”One last question. How does it feel to be amidst nature for a living?I grew up loving the outdoors, hiking, camping, kayaking, fishing. Foraging has kept that childlike sense of wonder alive for me. My specialty is the science of foraging and my office is the woods. I am never bored at work. Every day is different in weather, scenery, foliage, even birdsong, with constant new discoveries. I’m in a perpetual state of awe at the beauty, variety, and excitement of the natural world.
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OpeningsRP Prime, Fair LawnPopular Mahwah steakhouse RP Prime has expanded to a second location in Fair Lawn. Replacing River Palm Terrace, it serves classic steakhouse fare, including several cuts of steak, seafood, salads, pastas and sides.41-11 Route 4; 201-267-0742Shokudo Ramen & Sushi, ParamusA new ramen shop has opened in Paramus. With an emphasis on fresh and healthy ingredients, Shokudo Ramen & Sushi offers several unique bowls of ramen, platters, appetizers, sushi and sashimi.469 NJ-17; 201-850-1011Koon Thai Eatery, HillsdaleHillsdale recently welcomed a Thai restaurant to its dining scene. Koon Thai Eatery serves several shareable dishes and small plates, as well as a few sides and desserts.126 Broadway; 551-246-3646Fat Choy, EnglewoodA beloved vegan Chinese restaurant has opened in Englewood after previously shuttering its Manhattan location. Forced to close up shop due to Covid hardships, the restaurant, which ranked among Esquire’s best new restaurants in 2021, is ready to serve up tasty chow on this side of the Hudson River.52 East Palisades Avenue; 201-408-4581
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Paramus-raised kids do all sorts of things when they grow up. But not many become farmers.Brothers Lance and Todd Applebaum are different. Lance tells us about his meat business, Fossil Farms in Boonton; Todd’s Roaming Acres livestock farm in Lafayette; and the extraordinary outdoor feasts they produce together.
First things first, because we’re always hungry: Let’s hear about those feasts!Lance Applebaum: Sure. Our Live Fire Farm Dinners happen through October. They’re a tribute to New Jersey’s agricultural cornucopia and to our state’s genius chefs. Each dinner’s guest chef composes an exciting seasonal menu that’s cooked outdoors on a large “live fire.” Nearly all the food served is Jersey-grown or -raised, and all the meat and poultry are from Fossil Farms.
Dinners kick off with a meet-and-mingle cocktail hour with inventive hors d'oeuvres and Jersey wine or spirits. For the seated dinner, guests can BYO whatever they like.
Where do the festivities take place?We source Jersey-wide, but we celebrate at one place: my brother Todd’s Roaming Acres farm in Sussex County. We cook and dine outdoors on a scenic hilltop with just stunning views of the Kittatinny Mountains and Delaware River Valley.
It sounds like a peak experience.That’s our aim. These dinners deliver more than amazing food amidst nature. They engage all the senses. Guests feel the warmth of the roaring cooking fires. They take in the aromas of sweet grass and flame-grilling meat. They hear birdsong, happy conversation, crackling fire. They gaze at sunset over the mountains. And, of course, their tastebuds are reawakened by fantastic New Jersey food.
When are your and Todd’s upcoming dinners?They’re all on Saturday nights. This week, on September 9, Felix Gonzalez, who’s the chef de cuisine at Viaggio in Wayne (one of NJM's best restaurants of 2023), has masterminded The Garden State Terroir. This is a five-course, fire-grilled banquet serving steelhead trout, heritage-breed duck and chicken, Berkshire pork and more.
At Summer’s Last Kiss on September 23, the chef is Mike Carrino, known for his “nose-to-tail” commitment to sustainable meat-eating. He’s doing dishes with crab, sea bass, rabbit, pheasant and pork shoulder. Chef John Schafer of Sam’s Bar & Grill in Ringwood is designing a bourbon-focused dinner on October 7. Our final fall celebration, on October 21, will spotlight chef Daniel Brunina of Sergeantsville Inn near Princeton. I should mention that we have 72 seats, and they sell out. To reserve, call Liz at 973-917-3276.
Does Fossil Farms hold more casual events?Absolutely. You don’t need a reservation to come to our Food Truck Friday picnics, cooked on our mobile grill, which we started up during Covid and call "Game Changer." The next one is this Friday, September 8, with an amazing à la carte menu. Sandwiches, hot dogs and chili made from Fossil Farms meat like wild boar, elk and bison—that one’s the hot dog. Call 973-917-3276 for more info.
I’m struck by your choice of career as a Bergen County kid. Why and when did you decide that feeding people would be your thing?Todd and I learned a lot about the world when we were young. Our parents ran a busy, innovative diamond business; they specialized in brilliant new stones to set in dated heirloom rings. I grew up wanting to run my own business. Dad used to tell us, “You don’t need to be the biggest, just the best.” He’d also say, “Take care of your employees and your customers, and they’ll take care of you.” Of course, he was 100 percent right, and that’s how you build a legacy business. I’m trying my best to do that.
Did you have a lot of exposure to nature?We did. Our folks owned a home on a big lake in northeastern Pennsylvania, and they owned horses that we stabled nearby. We spent a lot of time there, and it was a very outdoorsy life. We learned to explore, respect and preserve nature, and to feel at one with it.
Todd decided he wanted to be a farmer, and the business I dreamed of starting would help people lead a healthier life closer to nature. After a lot of family discussions, Todd and I teamed up to sell sustainable, natural, low-fat meat that we’d raise or source locally. I was 20 and Todd was 24. We called our business Fossil Farms as a tribute to our dad—yes, we called him “the fossil.” He didn’t mind then and feels so honored now.
Were you influenced by the farm-to-table movement?This was 1997. No one was talking about that! But we were horrified by the dominance of inhumane “factory farming” and their meats full of hormones and chemicals. So we started out with what became farm-to-table principles. We don’t want people to eat more meat, but better meat. Meat that makes sense: local, nutritious, natural, flavorful; from free-range, respectfully treated animals. And this would be sustainable because we’d sell every edible part of the animal. We started selling our meats—ostrich was our first, bison our second—and Fossil Farms added online sales in 1998.
You were Internet pioneers!We were. Our first employee, for website data entry, was my best friend from Paramus, Michele. She’s now my wife. Our son Ethan is 17, and our daughter Tessa is 12. They both have a lot of ideas for Fossil Farms. We now have 45 employees, and we’re an extended family, with many longtime staffers who believe in our mission. Some, like our sales and marketing wizard, Ben Del Coro, were originally passionate customers.
You run Fossil Farms and Todd runs Roaming Acres—separately?That’s right. Todd eventually bought 130 acres of prime farmland in Lafayette, Sussex County. At Roaming Acres, Todd raises bison, ostrich, Berkshire pork and free-range chicken, all vegetarian-fed. And his bacon and burger meat are legendary. We work best this way, complementing each other and collaborating on projects like our Live Fire Farm Dinners.
Has Fossil Farms's meat range expanded?We focus on indigenous animals like bison. But our variety of meats is wide, comprising livestock, game meats and birds, and “exotics” like alligator and yak, for adventurous eaters. We sell a vast range of meat cuts, plus burgers, sausages, salamis. Around three-quarters of our meats and poultry are from small family farms, many in New Jersey. Roaming Acres is one. All the animals we feature are naturally and humanely raised or nonviolently trapped, like the feral swine from Texas, which are overrunning that state.
Who were your first customers?Chefs! They came to us because their diners were requesting tasty, lower-fat alternatives to beef. We listened to them—Ben Del Coro was one—and we added new products like elk. Our meats caught on with these chefs’ diners, who began to ask their butchers to carry our products so they could have them at home.
We now sell nationwide but have a strong presence in Garden State restaurants. Some prominent Jersey chefs we supply are David Burke—an early supporter—and Anthony Bucco, AJ Capella, André de Waal, Ryan DePersio, Robbie Felice, Tom Valenti and David Viana. (Says David Burke: "Lance is a visionary farmer/businessman who has brought [high-]quality products to New Jersey, the city and beyond. I’m changing to fall menus soon, and I always go out to Todd’s beautiful Roaming Acres bison/ostrich farm in Lafayette for inspiration.")
You have a knack for staying in sync with the market.Our business grew along with New Jerseyans’ support of local agriculture. It’s been 26 years now, and so many more people are deeply committed to nutrition and to sustainable farming.
We listen, learn and innovate. Our headquarters in Boonton is a foodie destination. Our store there, Fossil Farms Market and Kitchen, sells all our products and prepared foods, and hosts chef-driven tastings on Saturdays. I call the shop a “carnivore candy store.” We even run a podcast.
Sounds busy!We have a lot going on, but it‘s all about healthy, humane meat-eating. We do catering and gifting, and we feed private clients. Fossil Farms supplies “high-performance protein” to the team kitchens of the Jets and the Giants, and to individual athletes like Jets quarterback Daniel Jones. Sure, our business has grown, but we stay close to our ongoing mission to create enduring change in the American food system. And, as Dad told us to, we strive to be not the biggest, but the best.
Fossil Farms, 81 Fulton Street, Boonton; 973-917-3276Roaming Acres, 65 Big Spring Road, Lafayette; 973-202-9344
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To me, romaine is probably the best of the lettuces. Its elongated leaves are crisp and flavorful and its deep green color is reflective of its nutritional value, which is among the highest of the true lettuces.Not all lettuce is created equal, but if you start your meal with a salad made of romaine lettuce, you’ll be sure to add not only a variety of textures and flavors to your dish, but a lettuce that’s high in vitamins C and K as well as minerals like calcium, phosphorous, magnesium, and potassium; romaine is also a good source of beta carotene, a powerful antioxidant that promotes brain, skin, lung and eye health. At just 8 calories and 1-2 grams of carbohydrates per cup, romaine lettuce is also a dieter's dream.The best part is that romaine and romaine hearts are fresh and readily available from your local farm or farmers market at this time of year, so it’s a great time to get your fill!ROMAINE LETTUCE AND ROMAINE HEARTSSometimes referred to as “cos” lettuce, romaine’s elongated leaves, which range in color from deep green to red or bronze, are supported by a distinctive rib that spans their length. Romaine lettuce dates back to the days of the Roman Empire and likely got its name because its leaves are shaped like a Roman tablespoon. With 5,000 years of history, this classic vegetable may be the oldest variety of cultivated lettuce.Romaine has medium-to-dark green, long, crisp leaves with firm white ribs almost to the tip of the leaf. As you reach the center, the leaves become smaller, yellower, sweeter and more tender, which has led them to be sold on their own as “romaine hearts.”Like most varieties of lettuce, romaine exudes small amounts of a white, milky liquid when its leaves are broken. This "milk" gives lettuce its slightly bitter flavor and its scientific name, Lactuca sativa, which is derived from the Latin word for milk.California, Arizona and Florida are currently among the biggest producers of romaine lettuce and romaine hearts, but while Florida-based romaine tends to be greener, I think that California/Arizona romaine is sweeter. Although most of the domestic U.S. harvest of romaine lettuce and other salad greens are available throughout the year, romaine is essentially a cold-weather lettuce that in most regions has its peak seasons in early spring and mid-autumn—making September and October a great time to get fresh romaine that’s locally grown here in New Jersey.[caption id="attachment_315457" align="aligncenter" width="778"] Produce Pete displays a package of romaine hearts, which are readily available in the supermarket and represent the sweetest and most tender part of a head of romaine lettuce. Photo courtesy of Pete Napolitano[/caption]SELECTION AND STORAGEWhen inspecting a head of romaine, look for crisp-looking, unwilted leaves that are free of dark spots or cracked ribs and avoid buying any head that has a stalk protruding from the center (a phenomenon called “bolting” that can occur in warm weather), as it will result in bitter-tasting lettuce. Good romaine usually has very green outer leaves that curl away from the center; also, a smaller head of romaine isn’t necessarily more tender, as a big one can be just as tender and tasty.To retain their natural moisture and maximum nutritional value, romaine lettuce and romaine hearts can be stored in plastic bags in the crisper section of the refrigerator, where they can stay for five to seven days, but leave them open so that air can circulate and moisture won’t get trapped inside. Also, keep romaine separate from apples, pears, bananas, and other fruits or vegetables that produce ethylene gas, a ripening agent which can cause romaine lettuce nearby to spoil faster.PREPARATIONWith a subtle sweet and sometimes nutty flavor, romaine lettuce can be paired easily with most salad fixings and can be used in the same applications as iceberg lettuce. Best known for its starring role in Caesar salad, romaine has the spine to support even the creamiest of dressings. Pull off individual leaves as needed and wash them well in cold water, especially the lower inside surfaces of the ribs, which usually retain traces of soil. After rinsing, set the romaine leaves to dry on a clean towel or give them a twirl in a salad spinner to rid them of excess water.You can’t beat a crispy, hearty and nutritious Caesar salad made with fresh romaine lettuce or romaine hearts at this time of year. My wife Bette and I love the following recipe from my friend Arturo, the owner of a Florida restaurant we used to frequent years ago. Support your local farmer and enjoy your greens during this transitional month (and all year long)!Arturo's Caesar Salad* 1 head romaine lettuce * 2 cloves garlic * 3 anchovies * ¼ cup olive oil * ¼ cup vinegar of your choice * Juice of ½ lemon * 2 dashes Worcestershire sauce * 2 egg yolks * 1 tablespoon Dijon mustard * ½ cup grated Parmesan cheese * 1 teaspoon freshly ground black pepper * 1 cup croutons
Break the romaine lettuce into large pieces; rinse, drain and pat dry, then place in a large salad bowl. In an electric blender, purée the garlic, anchovies, oil, vinegar, lemon juice and Worcestershire sauce. Add the egg yolks, mustard, Parmesan cheese, and pepper and blend for 30 seconds. Pour over the romaine lettuce, add the croutons and toss together until the lettuce is well-coated.
About "Produce Pete" Napolitano*With over 70 years of experience in the produce industry, New Jersey’s own “Produce Pete” Napolitano is a renowned fruit and vegetable expert, author and TV personality who's appeared on a highly-popular segment on WNBC’s "Weekend Today in New York" broadcast every Saturday morning for over 30 years. For more information, visit www.producepete.com.About Susan BloomA regular contributor to New Jersey Monthly and a variety of other well-known local and national publications, Susan Bloom is an award-winning New Jersey-based freelance writer who covers topics ranging from health and lifestyle to business, food and more. She's collaborated with Produce Pete on a broad range of articles for over a decade.Pete and Susan are the co-authors of Pete’s award-winning new memoir/cookbook, "They Call Me Produce Pete," available on Pete’s website (www.producepete.com) and wherever books are sold.*
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Montclair certainly has no shortage of restaurants. But though a stylish new eatery seems to open almost daily in what has been called the restaurant capital of New Jersey, mom-and-pop restaurants with personality are becoming an endangered species. Take Ruthie’s Bar-B-Q & Pizza, which closed in July after 15 years on Chestnut Street. The town institution—run by Ruth Perretti and Eric Kaplan, who lived above the restaurant—was known for its funky decor and live blues music. Crowds of locals, with kids and dogs in tow, flocked there on sultry summer nights, packing the tables that spilled onto the streets of the residential neighborhood a block from Montclair High School. Chef Eric cranked out the ribs and pizzas and, sometimes, blue jams with the band. Ruthie, a former executive with Ralph Lauren who grew up in town and dreamed of running a restaurant in that very spot, circulated among her guests, sometimes joining them for a drink and, later, a dance. Fancy it was not, but Ruthie’s had everything you needed—ice buckets and corkscrews for your wine; plastic cups and paper plates and rolls of brown paper towels for your sauce-covered fingers. High school kids brought your order from the kitchen to the back patio, dodging drum kits and guitarists while juggling platters loaded with comfort food, the screen door swinging closed behind them. [RELATED: Readers Choose Their Favorite NJ Restaurants of 2023]
Most of all, Ruthie’s supplied big helpings of community. The couple are big supporters of the town’s nonprofits and often hosted fundraisers at the restaurant for those in need. Each year, in the runup to the Montclair Jazz Festival, Ruthie invited young musicians from Jazz House Kids to perform on the patio. In addition to giving them jobs, she nurtured a flood of highschoolers every lunchtime, whether they purchased something or just wanted to play Minecraft with their friends on the back patio. The mosaic mural lining the patio wall was created by students from the Montclair Coop school across the street. Ruthie and Eric may be leaving Montclair, but they are not leaving the food business. An hour west in Warren County, the couple have a small farm. A few years ago, they started growing organic wheat as part of a collective that is attempting to restore the land and Musconetcong watershed after decades of contamination from agricultural chemicals. They used their organic whole-grain wheat in their pizzas and still sell it to bakeries, like Le French Dad in Montclair. Recently, they bought and refurbished a building at a former machine-repair shop and opened Marksboro Mills, a community grain hub where farmers can bring their heirloom wheat for milling and, eventually, sell their produce. The space will also host cooking demonstrations and other classes for the community.Though the restaurant building on Chestnut Street is for sale, the name and brand, Ruthie’s Bar-B-Q & Pizza, is not; the couple is taking it with them to Marksboro. Maybe in the future, after a drive into the countryside, New Jersey residents will get to experience the taste, sound and community spirit of Ruthie’s again.
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OpeningsRush Bowls, LivingstonA new spot for all-natural acai bowls and smoothies has established its first NJ location in Livingston. Feel free to bring your pet for a special Bow Wow Bowl.2130 Town Center Way, Suite 1D; 973-369-7002Sweetgreen, MarltonSweetgreen, which specializes in tasty, plant-forward salads and bowls, has opened its newest Garden State location in Marlton.500 NJ-73, Suite A28; 267-682-6815PrimoHoagies, WayneThe popular sandwich chain, based out of Philadelphia, has outposts cropping up throughout the Garden State and beyond. The latest location is in Wayne. Stop in for a classic or specialty sandwich.1168 Hamburg Turnpike; 973-406-7922
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The Jersey Shore has a sweet tooth, from classic saltwater taffy and custard to today's crave-worthy bakery creations.
These days, the Shore caters to doughnut aficionados. One family-run shop, the Fractured Prune, has grown to three locations since opening in 2011, and has become a favorite along the way. You choose your glaze, topping and (optional) filling. Then, your doughnut is made right in front of you in just a couple of minutes.
We got the hole story from Fractured Prune founders Ken and Joanne Jenkins.
First: How can you custom-make a doughnut so fast?
Joanne: Once a doughnut is ordered, the doughnut robot fries the dough and…
Did you say doughnut robot?
Joanne: (laughs) Yes. It’s a cool machine. Gets it right every time. We actually have two in each of our three shops, which cuts customers’ wait. A doughnut engineer ...
Ken: ... an employee
Joanne: … grabs the doughnut and finishes it with glaze, filling in the hole and topping. It’s puffy, warm and covered with delicious stuff.
Ken: Sometimes the doughnut doesn’t even make it out the door.
How many options are there for custom-made doughnuts?
Ken: On our menu, we have a few dozen suggestions for our combinations of glaze and topping. The Peppermint Patty doughnut has mint glaze and a topping of mini chocolate chips.
Joanne: The S’mores has marshmallow glaze and a topping of chocolate chips and crushed graham crackers.
Ken: The Lumberjack doughnut is really popular. Maple glaze with real bacon bits and cinnamon sugar.
But customers can create their own combinations?
Ken: Absolutely! The number of possible combos is well into the thousands. There are so many choices. We have 22 glazes. They’re made from fresh fruit flavors or real stuff like peanut butter, mint, caramel. All fresh, not bottled or artificially flavored.
Joanne: Then we have 21 toppings. All kinds of sprinkles, coconut, peanuts, chocolate chips, mini M&Ms, cinnamon streusel, and, of course, the bacon.
Ken: And for fillings, we have four or five every day including Bavarian cream, white cream, jelly apple, plus seasonal specials. We announce anything new or limited on Facebook.
[caption id="attachment_315279" align="aligncenter" width="778"] The Jenkins family (from left) Stephanie, Patrick, Andrew, Joanne and Ken.Photo courtesy of the Fractured Prune of NJ[/caption]
Speaking of seasonal, what’s your shops’ schedule?
Ken: We’re open seven days a week from Memorial Day through Labor Day. Our Ocean City location stays open on weekends through Columbus Day [Monday, October 9]. In spring, we reopen on Easter weekend.
What do you do on the off-season?
Joanne: Doughnut research and doughnut travel! We check out the doughnut scene in-depth.
Ken: We’ve taken doughnut tours on foot or on bikes, our own or organized tours, all over the Northeast and Florida. And we’ve been to probably hundreds of New Jersey doughnut shops.
How did your owning three Fractured Prune shops come to be?
Ken: In 2011, we just wanted to do something different. I had a desk job in reinsurance.
Joanne: I was working as a Registered Nurse. I’d gotten my R.N. degree when our four kids were finally all in school. I loved nursing but was ready for a new challenge.
Ken: We wanted to find something we could all do together, and that the kids could work in, maybe stay with, if they chose to.
Joanne: I was passionate about baking, and so we were thinking along those lines.
Ken: Doughnuts had proven they weren’t just a fad. And when we found out that we could make them fresh for every customer, our concept was born.
Why did you choose to open at the Shore?
Ken: We’re both from the suburbs of Philly. ...We both grew up going down the Shore. It’s a place we had wonderful memories of. Whether you’re visiting the Shore or live there, it’s just a really fun environment. People feel good being there, which makes it a great place to run a dessert business.
Have you expanded your offerings from doughnuts?
Ken: We now serve a whole coffee menu and breakfast sandwiches and wraps.
What’s your most creative, even outrageous, sandwich?
Ken: Hands down, our signature sandwich, the Prunewich.
Joanne: Egg, cheese and your choice of sausage, bacon or pork roll.
That sounds pretty reasonable.
Ken: … served on a hot French toast doughnut.
Seriously?
Ken: Seriously. And I want to say that, just like our doughnuts, our sandwiches and wraps are made from top-notch ingredients and served on excellent breads, including multigrain, real bagels, and whole flour tortillas. It’s very good stuff.
Joanne: And the coffee is strong but not bitter, as good as you’d make at home. We now have a specialty in cold-brew coffee, which steeps for 18 hours and is served iced. It’s incredibly refreshing.
Please tell me why you’re open from 7 in the morning till 1 in the afternoon.
Ken: We learned that Shore people do their food-buying and errands in the morning and go to the beach in the afternoon.
Joanne: Except us. A lot of work goes into running these shops. Our work days are nine hours long. For one thing, our popular apparel and accessory line takes time to plan, produce and manage.
Ken: All our merch is unique, including our mug, which is made with a hole in the middle. ...At the shops, we do a lot of time-consuming quality control. Which means tasting everything to make sure it’s perfect.
Joanne: Thank goodness for pickleball.
You said your aim was to create a family business that your four children could join. How has that worked out?
Ken: Three of them are deeply involved!
Joanne: Stephanie, who’s also a nurse, runs our North Wildwood boardwalk location. Andrew, a CPA, runs Sea Isle and does a lot of our social media.
Ken: Patrick, our youngest, who’s a student at Ryder, runs Ocean City with me and posts on TikTok.
Joanne: Jonathan has a full-time career as a mechanical engineer, but helps us out on holiday weekends.
I keep hearing “family.” You’re a family and so are many of your customers. How does that feel?
Joanne: Having a family business is so fulfilling. We have a common goal and that has brought us together. Our staff has become our extended family, and so have many of our regular customers.
Ken: We Jenkinses not only work together, but we all live in our Ocean City house during the season. And we’re still talking.
The Fractured Prune Ocean City: 1225 Asbury Avenue, 609-399-0482; North Wildwood: 2102 Boardwalk, 609-425-5791; Sea Isle: 5004 Landis Avenue, 609-425-9352
The post This Shore Hotspot Custom-Makes Donuts in Front of You appeared first on New Jersey Monthly.
[caption id="attachment_315023" align="alignnone" width="778"] Rafael Ruiz took his pizza business from pop-up to permanent. Photo: John Emerson[/caption]
Rafael Ruiz thought the only tools he would ever need were the ones he carried as an electrician. He was midway through his five-year apprenticeship and looking forward to taking the exam that would make him an electrical contractor. Then the Covid-19 pandemic hit, and he was out of a job.
Now his favorite tool is probably the wooden paddle he wields at his Nutley restaurant, Emilio’s Wood Fire Pizza, which he modestly calls “my store.”
Pizza was never the plan. It was the follow-up to a fallback. Ruiz and his father, Edgar, a designer of industrial machinery, “were sitting around, bored, when he looked at me and said, ‘Let’s build a firepit in the backyard.’ Mom said, ‘Why don’t you build a brick oven instead?’” Which, after online research, is what they did.
It took about three months to build the wood-burning dome-shaped oven, but Ruiz, who had once worked part-time in a local pizzeria, calls that “the easy part. The hard part was learning to make good dough and bake well.”
Family and friends were the guinea pigs. They seemed pleased, except for one person who wasn’t. That was Ruiz’s then new girlfriend, Julia ( “who was named for the Beatles song,” he notes.) “She said, ‘Rafe, this is terrible.’ She was the only one who was brutally honest with me. When she said that, I just wanted to make better pizza to impress this girl.”
Their dates became pizza excursions. “That’s how I was able to figure out what kind of pizza this girl likes,” Ruiz says. “She could never explain it. She just said, ‘I like it’ or ‘I don’t like it.’”
Yet a pattern emerged. They were drawn to the classic Neapolitan style—baked in 750-to-900-degree wood-burning ovens for three minutes or less, emerging bubbly, with a light char.
“They were good,” Ruiz says, “but 90 percent were all the same.” One that clearly stood out was the famous Una Pizza Napoletana in Manhattan from Jersey native Anthony Mangieri. “He’s my frigging hero in pizza,” Ruiz says.
[RELATED: Readers Choose Their Favorite NJ Restaurants of 2023]
Over time, the couple were drawn to what Ruiz calls “a newer style, canotto, Italian for canoe.” A canotto can also be an inflatable dinghy filled with air. And what distinguishes a canotto pizza are tiny air pockets that lighten the crust but keep it crispy.
The backyard oven became the couple’s laboratory. “I had no culinary experience,” Ruiz admits. “I once worked in a pizzeria spinning pies in the oven, but that’s not culinary experience. It took me a year and a half to properly mimic some of the pizzas we loved. By that time my family was sick of eating pizza.”
What to do? “I thought, You can’t just make them and throw them out.” So, in January 2021, he decided to invite the public. Never mind that he was now back to work full time as an electrician, and “it was freezing out.”
Ruiz had been posting his backyard pizza progress on Instagram (@r_ruiz14). Now he posted an invite, offering 12-inch pizzas for $10 each. “The whole family would get together in the kitchen to stretch the dough. My dad was stoking the oven; my mom, Lisa, would top the pizzas. We made about 40-50, and they sold out.”
It became a regular thing. “After a couple weeks, we were doing 150-200 pies on a Sunday.”
Word spread—including to the Bloomfield Department of Health. “They said, ‘We can hit you with a fine—or stop selling them.’ So we made it legit. We built a pizza oven on a trailer, and a friend who has a restaurant made my dough in his restaurant. I registered as an LLC, and we started going to street fairs and booking private parties.”
The feedback was phenomenal. “People were saying, ‘I’d rather go to your pop-up in the street than to a restaurant,” Ruiz marvels. “I’m like, This is crazy. But pretty soon we had booked so many parties and events that my fiancé and my parents sat me down and said, ‘We’ve never seen you so happy.’
“I said, ‘Yeah, I’ve never been able to do what I love.’ This was February of 2022. They said, ‘There’s only so much you can do on the road, with the truck. You should open a restaurant.’ I said, ‘You’re nuts!’ The only thing I know how to cook is pizza. I’m keeping the truck.’
“But it sat with me. I was back to work as an electrician and making pizza in the truck. My fiancé said, ‘You can’t do both.’”
For a while, he kept on. “My friend Chris Gerbino, who owns a media company in Nutley, gave me advice on using Instagram as a tool. He said, ‘Be yourself. Post yourself making pizza, post funny stuff.’”
He did, and still does. In June, he posted a video of himself outside the restaurant, holding a fresh pizza in a pouring rain. “Unfortunately, the outdoor dining is closed today,” he said with a laugh. “But we are still available for indoor dining.”
Now he has almost 5,300 followers. He credits a favorable notice this year from NJ.com food writer Pete Genovese. He also credits advice and encouragement from his family and from Nutley native Mike Cosenza of Mike’s Pasta & Sandwich Shoppe.
“People think chefs are not willing to share knowledge,” he says. “In my short time in the industry, I’ve seen the opposite. Chefs want to grow with each other. They want to know more. But I don’t let anyone in the restaurant call me a chef. You have to humble yourself in order to grow. I haven’t earned that title yet.”
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Openings Artichoke Basille’s Pizza, New Brunswick New Jerseyans can now get a slice of New York pizza right in New Brunswick. Artichoke Basille’s Pizza will open its third New Jersey location on August 30. The flagship location in Manhattan's East Village, opened in 2008 by fourth-generation pizza makers, has received visits from celebrities like Leonardo DiCaprio and Justin Bieber. The famous, fast-casual pizza chain is known for its large slices of pizza and namesake Artichoke Pie. The New Brunswick location is one of 16 locations throughout the United States.
104 Easton Avenue; 201-375-4757
The Table at 3 Acres, Jersey City Chef Daniel Latham is bringing his upscale casual restaurant to the Jersey City restaurant scene. With an emphasis on presence and connection, the space features a 25-foot acacia gathering table that can accommodate 30 people. Guests can expect American fare, signature cocktails and an extensive craft beer and wine list. Fans of the recently closed Latham House will find many favorites from its menu at the Table.
400 Claremont Avenue; 201-365-3333
Playa Bowls, Hackensack Playa Bowls has opened its newest location in Hackensack. Known for serving acai bowls, smoothies and juices, the popular chain continues to expand throughout the Garden State.
150 Main Street Suite #2; 201-830-1782
Just Salad, Morristown A fast-casual salad chain has opened its newest location in Morristown. In addition to to salads, the menu includes bowls, wraps, toasts and soups.
191 East Hanover Avenue, Unit E 1; 866-673-3757
Closings Ruthie’s Bar-B-Q & Pizza, Montclair A community favorite announced its sudden closure after 16 years in business. In addition to serving up slices and all things barbecue, Ruthie’s operated as a space for live music.
64 Chestnut Street
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Once upon a time, your choice of hot sauce was Tabasco or Tabasco Green or Frank's. Then the Internet exploded, and “pepperheads” started talking and collaborating.
Three of them were Jersey "bros" in college together in St. Augustine, Florida. Brian "Hank" Ruxton and Matt Pittaluga had grown up together in Dennis Township way down near Cape May. Josh Jaspan, from Haddon Township, was their college roommate.
Today, these three guys from Jersey run Hank Sauce, which is sold in stores around the state and country and also out of their Sea Isle City restaurant of the same name.
Here’s their story, as told by the company’s co-founder and marketing bro, Matt Pittaluga.
How did Hank Sauce come to be?
Matt Pittaluga: First of all, there’s actually a Hank. Brian “Hank” Ruxton and I met in fifth grade at Dennis Township Elementary in Cape May County. We’re 36 now. We became best friends and we both went to Flagler College in St. Augustine, Florida. I majored in graphic arts and fine arts, and Hank was studying liberal arts.
Sounds artsy. Where does hot sauce come in?
Hank would make his own hot sauce in the apartment we shared sophomore year with our Flagler classmate, Josh. I wasn’t a big fan of hot sauce because it was too one-note. But the sauce Hank made had a lot going on. It had other flavors besides chilies and didn’t take over the food. It enhanced it.
So how did you “go pro” with the sauce?
The year was 2008 and the hot sauce craze was breaking out. For a design class, I wanted to “brand” Hank’s sauce. He wanted to call it Hank Sauce. No apostrophe. I created a label, logo, and bottle, all of which we still use. We started to give the sauce to people we liked, and everyone loved it.
[caption id="attachment_314685" align="aligncenter" width="778"] Hank Sauce sells for $6/bottle on the company's website. Photo courtesy of Hank Sauce[/caption]
Did you start selling Hank Sauce then?
Our St. Augustine buddy Max Kaiser was a cook at Mojo’s Taco in town. He put some Hank Sauce bottles out on their condiment rack, and people started swiping them. That told us something. Then a food writer for a lifestyle magazine in [nearby] Jacksonville, who’d tried Hank Sauce at Mojo’s, did a comparison of hot sauces and gave Hank Sauce five stars out of five for flavor. That got some buzz going.
What happened when you all graduated?
l spent an extra two years at Flagler for a second bachelor’s degree, in fine arts. But we all kept a sauce business in mind. In 2011, I moved back home to Sea Isle, and Hank was already here. Josh moved here that year too and became Hank Sauce’s finance guy. Max came up a year later.
Was Sea Isle City a strategic choice?
I did want our headquarters to be Sea Isle. My family goes back generations here and we know a lot of the restaurateurs and businesspeople. Sea Isle has been a very welcoming environment for what became Hank Sauce.
[caption id="attachment_314687" align="alignright" width="350"] Hank Sauce's newest variety is called Exit 17, with green serrano peppers and tart tomatillos, which is named for the Parkway exit to Sea Isle. Photo courtesy of Hank Sauce[/caption]
What were Hank Sauce’s baby steps?
We worked hard! We developed our continuing “Core Four” of sauces: Cilanktro, Camouflage, Hank’s Heat, Herb Infused–that was the sauce that started it all, back in St. Augustine. I like every one, but Cilanktro is my favorite. It’s so fresh-tasting, and amazing on tacos, guacamole and seafood.
We started our website in 2012 and we opened a casual restaurant early that year to showcase the sauce. The restaurant is also called Hank Sauce. It’s still thriving, and we keep expanding its calendar. It’s now open almost year-round. After Labor Day we go to Thursdays through Sundays, and we close from mid-October till before Thanksgiving.
What kind of restaurant is it?
Hank Sauce restaurant is American-Caribbean fusion, with tropical touches on good, familiar food. It’s a large menu. Burgers, tacos, burritos, salads, wraps, bowls, grilled chicken, baked wings, Buffalo chicken. The burgers are half-pounders with toppings like bacon and habañero jack cheese, on a brioche roll from Atlantic City’s Formica Freitag Bakery. Our pinchos are shrimp, tuna or chicken on skewers with French bread. Various Hank Sauce flavors are served with many of the dishes, and bottles are for sale to take home.
That’s good marketing. Did you advertise your sauce at first?
No, it was all word of mouth, grassroots, and mainly still is. We’ve always wanted to grow our business organically. We went in person to events like beer festivals, seafood festivals, farmers’ markets–not just in Jersey but from Florida to New Hampshire and over to Chicago. Our reputation and our sales grew.
About how many stores retail Hank Sauce now?
Four thousand. Ace Hardware is a big seller. Supermarkets in New Jersey that carry Hank Sauce include ShopRite, Acme, Giant and Kings. We’re sold in a lot of places–chains, independent stores, specialty markets—up and down the East Coast and in Chicagoland. Our website sells single bottles and combinations of Hank Sauce. The variety packs are popular for gifts. We also offer our two spice rubs and cool Hank Sauce apparel like hats, T-shirts and hoodies.
Does Hank Sauce still have a presence at Jersey events?
A lot of fans first try Hank Sauce at Jersey events, which we enjoy. We do seafood festivals, farmers’ markets, the Atlantic City Beer and Music Festival, Ocean City Block Party, Cape May Oktoberfest. Right here in Sea Isle, Hank Sauce is at the Skimmer Fest and the Sea Isle Fall Family Festival in September.
How do you meet the demand for Hank Sauce?
We opened Myrtle Packaging, our big new production facility in Millville, in 2018. It has several 200-gallon stainless-steel kettles and smaller kettles for test batches. My brother Pete, who’d gotten involved with Hank Sauce earlier, is in charge of operations and the plant. Max is the head batch chef and sauce maker. But we call him our “sauce monger.”
What are Hank Sauce’s latest flavors?
We have around a dozen varieties. Our newest is Exit 17, with green serrano peppers and tart little tomatillos. It’s named for the [Garden State] Parkway’s exit to Sea Isle. Skedatil is a nod to our product’s roots. It’s a twist on our original product, Herb Infused Hank Sauce. [Skedatil incorporates Datil hot peppers, which are cultivated in St. Augustine.]
I see some collaborative sauces on your website.
Yes, we’re doing that too. One collaboration is with Atlantic City’s Ocean Casino Resort. This variety has red Fresno peppers, agave, pineapple and a dash of tequila. It’s called “Across the Boards” not only to reference the boardwalk but because it’s good with everything.
Another current collaboration is two flavors with Aaron Stasiak, a Jersey boy [from Shamong in Burlington County] now living in North Carolina. He’s a sailing influencer known as The Qualified Captain. Those two sauces, a fruity, gingery red and a peppery green, are sold as a duo called “In the Channel.”
It sounds like the Hank Sauce crew is busy and happy, like a successful family business.
We are. And all our wives work with us. My wife, Randi, whom I met in sixth grade, shares the marketing with me. Josh’s wife, Monica, is part of the team and so is Brian’s [Hank’s] wife, Kaitlyn. His dad, Craig, is in the business, and so is my dad, Peter, as well as my brother, Pete.
How do you feel at the end of the day?
We all agree that we do very fulfilling work. It’s awesome to feed people for a living, especially with something as good and as fresh as our all-natural sauce. Running a business is fun. It’s not the easiest, but we’re all aware of our own strengths and weaknesses, and at the end of the day we feel great about Hank Sauce.
Hank Sauce restaurant: 8605 Landis Avenue, Sea Isle City; 609-486-5132
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Openings Tap & Bitters, Warren Tap & Bitters, formerly known as TAP Gastropub, recently unveiled a new menu influenced by Cajun and Creole flavors. The New Orleans-inspired menu includes dishes like BLT eggs Benedict, Cajun broiled oysters and lemon ricotta pancakes.
200 Liberty Corner Road; 908-573-2173
Wayne Ale House & Pizza, Wayne The newly opened Wayne Ale House & Pizza serves shareable plates, pizzas, sandwiches and salads—and a 24-inch slice of pizza for the hungriest guests. The drink menu includes cocktails, draft beers, bottled beers and wines by the glass.
611 Ratzer Road; 973-706-5505
Wholly Cow; Rahway Downtown Rahway recently welcomed a new gelato and coffee cafe. Wholly Cow serves classic coffee and espresso beverages and several gelato flavors. Cozy seating and tables offer a nice atmosphere to catch up with friends or work remotely.
1542 Main Street; 732-669-7925
Closings Zai Dessertery, Bergenfield Known for serving sweet treats like macarons, crepes and cupcakes, Zai Dessertery has shuttered after six years. The business also previously operated locations in Cresskill and New York. In an announcement via social media, the Zai team shared that they sold the business to friends who will take over the Bergenfield space with their own cafe and bakery; the new spot, they added, will still offer some of Zai's products.
108 North Washington Avenue
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If you’re a New Jersey food-truck fancier, you probably know Five Sisters Food Co. Yes, it’s a food truck, but one that slings one of New Jersey’s most beloved and celebrated burgers. And indeed, five sisters are involved, and so are their parents, Libby and George Miller of Little Egg Harbor.
How did Five Sisters happen?
George: Our Five Sisters business evolved naturally. It’s not like we woke up one day and said, “Let’s start a family food truck!” Libby and I grew up in Perth Amboy. We were high school sweethearts. I became a Perth Amboy firefighter, and we moved to Little Egg Harbor in 2003. What happened was I hurt my back in 2011 and couldn’t work for a while. So I was home with Libby and our five daughters, who Libby, mostly, home-schooled through elementary school. Another thing about Libby—she was always cooking.
Libby: I love to cook. As a kid, I was always in the kitchen with my mom, and she could really cook. For me, my whole life, the kitchen is the heart of the home. In our own home, I continued to cook a lot, and our daughters joined me. We all love the togetherness and the feeling of accomplishment.
George: I’m a lucky man. I also cooked—I was the guy who made our food in the firehouse. Nothing fancy, mainly grilled stuff. But I knew my way around a grill and about cooking in big batches. Also, we’d gotten friendly with a fantastic local butcher.
Libby: George needed something to do when he was sidelined.
George: We came up with the concept of a catering business, and it took off that year. We did local events – parties, dinners, picnics—and our customers loved our food. It was home-style but just really great. From day one we refused to cut corners and used the best ingredients. Our butcher helped. We worked our hardest and aimed for really tasty, perfectly cooked food. Our first steady client was Laurita Winery in New Egypt, and we’ve continued to cater their luaus.
Libby: Then George went back to work.
George: I did. So we needed a Chapter Two. We wanted a food business that Libby and the girls could run without me there every day. Being a grill guy, and really into meats, I got interested in barbecue. Serious barbecue.
We bought a barbecue trailer in Georgia in 2013 and added all those dishes to our catering menu–ribs, brisket, chicken, everything. We specialized in pig roasts, which is perfect for events. A year later, we caught the Jersey food truck craze as it began. We bought a fry truck with lots of griddle space and an iron grill.
Libby: That truck was perfect for burgers.
George: Was it ever. We started out with a menu of 10 burgers. They were all unique. We had a lot of barbecue touches like…
[caption id="attachment_314278" align="aligncenter" width="778"] Spending time with each other is one of the bonuses of running a family food truck. Photo: Five Pines Photography[/caption]
Libby: …my bourbon barbecue sauce. Oh, that’s good.
George: And toppings like grilled pork belly or foie gras. The burger portion is a half-pound but it’s served in two quarter-pound patties, on brioche buns from Liscio’s Bakery in Glassboro. We do this because an eight-ounce burger takes too long to cook as your customer’s standing at your window. Twin burgers are a lot easier to eat, and are so good for sharing.
Libby: We also serve loaded fries, four to six varieties every day. The Pig Fries, which people love, are hickory-smoked pulled pork on top of thick-cut fries, plus our pig-roast sauce.
George: “Loaded” doesn’t do them justice. We offer fat sandwiches, too. Growing up, I loved the “grease burgers” and the “grease trucks” around Rutgers. So we have several “fat sandwiches” on the truck. “Fat Philly” is a cheesesteak piled high with fried chicken fingers, fried mozzarella sticks and fries, all on a hoagie roll.
Soon we were doing all the food-truck festivals. By 2018 we had three trucks, two for burgers and barbecue, and one dessert truck for our Japanese crepes. And we had, for a time, a burger spot on Long Beach Island.
Libby: It was too much. We felt overextended. Plus, having a fleet of trucks was separating our family. And our goal all along had been to own a true family business. In 2019 we went back to one truck.
George: One truck, one family. And we survived the pandemic that way -- keeping our family and our customers safe and happy. Five Sisters continues to evolve. We travel all over New Jersey and sometimes to big festivals in Philly and Staten Island. We cater corporate events during the week. We watch and listen to our customers and always have new ideas. We test out a lot of dishes, especially during the food-truck festival lull from December through February.
[RELATED: The 30 Best Restaurants in New Jersey]
I’d love to meet the Five Sisters. Let’s hear from you in age order.
Ashley, 24: I heard us referred to as the First Family of Jersey Food Trucks. That made me so proud. I was around 12 when we got started, and I Iove doing what we do. That it’s a weekend thing is great. I’m a biology teacher at Cedar Creek High School in Egg Harbor City. I can pitch in after school if I’m free. And I’m a photographer too. My business is Five Pines Photography, mainly weddings and destinations. But for me, when the truck is out and I’m in it, being with my sisters is everything. It’s so relaxing and so energizing at the same time. We work hard. We get everything done, we get it right, and we have so much fun. The love and pride on that truck is just amazing.
And our customers pick it up. Like when I was still in high school, this very old man came to the truck and ordered a burger. The guy came back at the end of the event to tell us, “This is the best burger I’ve had in my life, and I’m 90.” Getting awards is one thing, but hearing that was even better.
Hailey, 22: I remember that! We’ve been awarded Best Food Truck in America. Cooking just feels natural to me. And to be able to help my younger sisters learn is the best thing. I’m a psych major at Stockton University in Galloway…
Ashley: I went there too!
Hailey: …and the truck experience lets me see all different kinds of people and the ways they think and act. Everyone is so different. The truck just gives me a lot of insight into people. And we sisters have become even closer. Being on the truck reminds us all of the road-trip vacations my family was able to take all the time.
George: We did! Let me say, firefighters have very flexible schedules, and you can trade days off with your crew. And unlike with a restaurant, we could just close the truck.
Summer, 20: I’m a junior in education at Stockton. But I always make time for Five Sisters. The truck is a small space but the mood is so up. We’ve met so many people at the food-truck festivals. It’s like a community, a big weekend family. And we have amazing experiences when we cater. We get to hang backstage when we cater a performance crew. At a Wyclef Jean concert we checked out the tour bus and we were called onstage! I’ll never give up working with Five Sisters. When I become a teacher, I’ll have long summers off. I know where I’ll be.
Savannah, 17: I want everyone to know that our dad is called “the food-truck godfather.” I started working our truck during Covid. That was a bad time but working through it helped everyone. Being on the truck, dealing with people, always puts me in a great mood. I go to Pinelands Regional High School here in Little Egg Harbor. Down the road I want to go to police academy. Public service is one way to help people deal with this crazy, sometimes overwhelming world.
Piper, 13: I work on the truck when they need another pair of hands. I love it for a lot of reasons. One is that it lets me give back to my mom, who homeschooled me. Another reason is that I love working with people. Maybe I’ll have a career in restaurants or continue with Five Sisters.
George and Libby, what’s it like having five daughters?
George: It’s amazing and terrifying at the same time. I love how each daughter is so different from the next. Some are like Libby and some are more like me, then you look again and say, whose kid is this?
Libby: I grew up in a family of all boys; I had three brothers. I always wanted a sister and wondered how great it would be to have one. Now, I’ve been blessed to be a mom to five amazing girls. To be able to watch them all grow into incredibly kind young women. Also to be able to see their relationships with one another. They’re always looking out for their sisters, helping them, lifting each other up. It was not always easy having such a big family, but I wouldn’t trade it for the world.
How do people react when they find out you have five daughters?
George: People have always joked with me about having five girls, as though this is somehow less masculine, or implying that a boy would’ve been my first choice or my preference. The worst thing about this comment is that it has usually said in front of the girls, as if they were worth less than a boy. And the weird thing is that this has almost always said by a woman. I always felt that for her to even think this way, she must have self-worth issues.
I’ve always believed I’m so blessed to have five healthy and amazing daughters. They can, and did, do anything a boy could do, and actually most times did it better. We climbed mountains, rode dirt bikes, went surfing, did target practice, you name it, all things that I guess someone would do with their sons.
Is there a lot of female energy in the house and in the truck?
Libby: It’s really hard to describe what we have with so many women working and living together. Female energy is an eloquent way to describe it. We Miller women are all powerful in our own ways. Where one may be lacking, another will fill in without missing a step.
Our daughters are loving, gentle and kind, yet ferociously protective and supportive of one another. I guess the best way to put it is that they harmonize. Truthfully, it’s not always rainbows and sprinkles. There are days when a tsunami of feelings sweeps through the house, or an emotional tornado turns everything upside down. But there’s always that calm after the storm and we all come out OK.
George: There are days when the stars and the moon are out of sync, and that’s the time it’s actually crazy with so many women in one home. I still cannot figure them, out and I don’t try to. I’m cool with it. When it gets really nuts, I take my two boy dogs and jump in my truck to go for a drive, hoping the women don’t chase after me.
Follow Five Sisters Food Co. on Instagram or on Facebook to find out their current locations.
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The post Five Sisters Food Co.: What Happens When a Family of Seven Runs a Food Truck appeared first on New Jersey Monthly.
[caption id="attachment_314219" align="alignnone" width="778"] Rosso, Italian for red, is a sweet vermouth. In Spain, it’s traditionally served with an orange wedge to accompany tapas. Photo: Courtesy of LITA[/caption]
Thanks to the cocktail renaissance of the early 2000s, vermouth has slowly regained its status as an essential element in a great Manhattan or Negroni. But the vermouth category is diverse and versatile, and the best shine even brighter when sipped straight.
Remember, vermouth is not actually a spirit. It’s a fortified wine aromatized with herbs and botanicals such as wormwood, cinnamon, orange peel, star anise, cardamom, chamomile and Angelica root. And because it’s a wine, you can drink it like one.
While dry vermouth is familiar as a mixer, “it’s not the most palatable thing to drink,” admits Ricardo Rodriguez, beverage director at Lita in Aberdeen Township, the new Iberian restaurant from Neilly Robinson and chef David Viana.
For sipping, Rodriguez prefers blanc or bianco vermouth, which has a little more sugar. Even better is sweet vermouth (also called rosso), a robust and rich style, reddish-brown in color and commonly consumed before a meal in Italy and Spain. Madrid abounds in historic vermouth bars called vermuterías, where the aperitif is served neat, chilled, or on ice and garnished with orange or lemon. Paired with green olives and tapas, the drink is the perfect antidote to a hot summer day.
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“It was a no-brainer to add vermouth on the menu,” Rodriguez says. “It’s such a huge part of Spanish culture, and it goes hand-in-hand with food.” To showcase its many styles, Rodriguez included three styles: rosso, rosé and blanco. Just as you’d find in Madrid, Valencia or Catalonia (but less likely anywhere else in New Jersey), Lita serves vermouths with an orange wedge and a side of olives. “People see that [presentation] and, surprisingly to me, are kind of interested in drinking it,” he says.
Considering vermouth’s lingering reputation as “something to be left on a bar top or counter to oxidize,” Rodriguez has been encouraged by how quickly patrons have embraced the idea of drinking it by itself. “When people have vermouth for the first time,” he says, “they’re kind of surprised by how much they do enjoy it, because it’s not something they’re used to. Or the vermouth they have been exposed to has been improperly cared for.” (Pro tip: The best way to store an open bottle is in the fridge; this keeps it from spoiling quickly.)
As the low-proof cocktail movement continues to gain traction, Rodriguez expects vermouth to continue to grow in popularity. “Now, when I do go out, I ask for vermouth on the rocks with an orange wedge,” he says. “It’s a way I like to start my meal. And it’s a way to casually drink without having to consume hard alcohol.”
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The post Why Vermouth Is Much More Than a Mixer appeared first on New Jersey Monthly.
Openings Maddy Rose, Jersey City Landmark Hospitality Group has opened a brand-new restaurant inside Liberty House. Replacing Liberty House Restaurant, Maddy Rose aims to dazzle guests with stylish renovations and upscale dining options. Enjoy a view of the New York City skyline while enjoying items from the Mediterranean-inspired menu crafted by chef Anthony Bucco. The newly renovated space features a dining room, private dining space, patios and cabanas.
76 Audrey Zapp Drive; 201-395-0300
Palisades Park Bakery, Palisades Park The Palisades Park Bakery is set to reopen later this month after previously shuttering during Covid. The bakery was a beloved community mainstay since opening its doors in 1956. While no official date has been set, the bakery says it anticipates reopening mid-August.
325 Broadway Avenue; 201-347-6696
Kong Dog, Union City A popular Korean corn-dog chain has opened its first location in New Jersey. Kong Dog, popular on social media for its unique toppings and flavor combinations, has set up shop in Union City. Diners can choose fillings options from mozzarella cheese to beef, chicken or plant-based sausage. Locations in Jersey City, Edison and Cherry Hill are set to open later this year.
4900 Bergenline Avenue
Closings APEM Creamery, Bloomfield One of NJM's favorite gelato spots is closing its doors. Known for its minimalist and authentically Jersey style, APEM has been serving ice cream and gelato to Bloomfield residents and beyond since 2019. The final day of service will be Sunday, August 13.
870 Broad Street; 973-666-0438
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The post Maddy Rose Opens in Liberty House; Other Dining News appeared first on New Jersey Monthly.
Cellar 335 is the tiki bar that grew up along with its Jersey City neighborhood.
We spoke to founder, partner and culinary director Jamie Knott about why Cellar 335 became and remains a beloved Jersey City standby for exciting food and cocktails.
What was your original vision when you opened Cellar 335 in 2016?
Jamie Knott: My team wanted to bring something different, someplace unique, to Jersey City. To play to the city rather than to the 'burbs. We loved the tiki concept and how it invites people to have carefree fun. Who doesn’t want to drink a strong, fruity cocktail from a Polynesian tiki mug? Our drinks were and are craft cocktails, handcrafted by artisanal bartenders, another outstanding hospitality trend.
A sexy, low-lit setting was another must. And we had that with our moody, mysterious basement space. We also wanted the clubby energy supplied by beat-driven music like reggae and hip-hop. That was our soundtrack and it adds so much to the experience.
[caption id="attachment_313950" align="aligncenter" width="819"] Cellar 335 serves creative craft cocktails. Photo: Mike Salzano[/caption]
At the time, and it’s still true, Jersey City loved Pan-Asian and Asian Fusion menus. Chinese, Japanese, Korean, Thai, Vietnamese, Indian. Something for every sophisticated palate. We wanted contemporary variety in servings and portion our dishes in small plates as well as shareable large-format dishes. The menu has so many temptations, and they deliver in taste. So whatever diners feel like eating—or drinking—they can find it here. And that’s one of many reasons we have so many loyal regulars. Right off the bat, Cellar 335 was popular from after work through closing time. We drew everybody: daters, families, groups of guys or gal pals, solo dining at the bar. Still true.
Jersey City has changed a lot since 2016. How has Cellar 335 evolved along with its surroundings?By staying true to our mission. We keep our three pillars in mind: delicious food, creative cocktails and hospitality-driven service. That’s the foundation of our success in Jersey City’s high-expectation restaurant environment.
The pandemic was a challenge, to say the least. During the lockdown, Cellar’s menu proved super adaptable to takeout and delivery. And we set up a small outdoor patio, now gone, for in-person dining. We hired a talented chef, Chris Abbamondi. We added new items to the menu so our Covid customers wouldn’t get bored, like playful dishes you roll up in lettuce leaves. People loved us for trying so hard.
[caption id="attachment_313949" align="aligncenter" width="778"] Knott describes the restaurant's setting as a "moody, mysterious basement space." Photo: Mike Salzano[/caption]
All in all, Cellar 335 keeps fine-tuning to stay fresh and intriguing. With ambiance touches like tufted black banquettes, dramatic spotlighting, and amazing presentations, with orchids or seashell-like plates. We always have something new on the menu and one-of-a-kind seasonal cocktails. The kitchen and bar are doing a fantastic job.
Our neighborhood, which people used to call the Village, is mainly rentals now rather than family-owned houses. It’s more urban-feeling. Our crowd is very cosmopolitan and choosy, and Jersey City has more places to eat now, including our team’s French cocktail parlor and restaurant next door, Madame, whose chef is also Chris. The 1910 building we’re in, White Eagle Hall, is now a performance venue, so we can be part of a dinner-and-a-show night out.
What’s in Cellar 335’s future?Doing what we do, with passion, creativity, and commitment, has worked since 2016. And now we’re thinking bigger, because the range of our customers is astounding. We get the whole multicultural urban scene. Instagrammers, hipsters, fashionistas, professionals and execs, sixty-somethings coming from a gallery opening, couples of every description. To provide excellence and excitement to this incredibly savvy clientele, Cellar 335 has to fire on all cylinders. Which we’ve always done. It’s in our DNA. And we’ll always honor the tiki spirit of fun and adventure. We’re here to provide a good time and great food and drinks. And if that’s not the ultimate restaurant recipe, what is?
[caption id="attachment_313952" align="aligncenter" width="778"] The presentation is outstanding. Photo: Mike Salzano[/caption]
Cellar 335’s vision from day one was to play to the vibe and heartbeat of this town. And we proved during the pandemic that we’re behind Jersey City, heart and soul. We’ll continue to be a part of our community’s evolution and to celebrate its cultural diversity and global influences. Cellar 335 is a love letter to Jersey City.
Cellar 335, 335 Newark Avenue, Jersey City; 201-222-1422
The post Cellar 335 Evolves to the Heartbeat of Jersey City appeared first on New Jersey Monthly.
After cantaloupes and watermelons, the most familiar melons to Americans are probably honeydews, which are available into the winter months. The rind is very smooth, greenish-white to yellow, the flesh a cool lime green.
An unripe honeydew is terrible, but a ripe one is probably the sweetest melon of all—as well as the prettiest. Honeydews are high in vitamin C and potassium. They help regulate blood sugar, promote healthy skin and bones, and their high water and electrolyte content makes them very hydrating.
[caption id="attachment_313838" align="alignright" width="778"] In addition to being very hydrating, honeydews are high in vitamin C and potassium, help regulate blood sugar, and promote healthy skin and bones. Photo courtesy of Susan Bloom[/caption]
Honeydew is definitely one of my favorite melons, and while it can be difficult to find a ripe honeydew, it's not difficult to identify a ripe one: the rind will develop a golden color and will actually become sticky outside.
Never be afraid of a honeydew that’s developed a bit of brown freckling on the rind–the sugar comes through the fruit’s thin skin and a little bit of brown scarring is where it's tacky with sugar. The other clue to ripeness is a sweet, heady aroma. People tend to check the stem end to see if it's soft, but that won't tell you a thing—fact is, good aroma, color, freckles, and a sticky feel are qualities of a ripe honeydew.
In season, honeydews from California are the best. Unless you live in California, however, a ripe honeydew before August or after October is as rare as a blue moon. Because ripe ones are fragile and hard to ship, 99 percent of those you see most of the year have been picked green and will never ripen.
From August through October, however, a new crop of honeydews is ripening in California, and they become ready so quickly that growers can't pick them fast enough. Lucky for all of us, because most of those honeydews end up staying on the vine until they're ripe and full of sugar.
Honeydews from Arizona, Texas, and Mexico are in season at the same time, but in my opinion, several California brands (Sycamores, for example) are consistently good, and if you start looking in August, you'll rarely be disappointed. Honeydews are grown in our Tri-State area, but I believe the best ones come from California and other states.
SELECTING A HONEYDEW Farmers have to be careful when harvesting honeydews from the vine. This particular fruit won’t ripen if picked too early. Immature honeydews will remain hard, bland—and frankly, inedible. So it’s vital that they’re picked at maturity.
The confusion between mature and immature comes about because mature honeydews can still be unripe. The difference is that a mature honeydew—if left to do its thing on the kitchen counter—will begin to ripen. An immature one will never become the soft, luscious, juicy, tender fruit we know and love.
A nice ripe honeydew will give off the following clues:
• Smell – a sweet scent that becomes stronger the longer the melon is left to ripen. • Look – A honeydew should have next-to-no greenness when fully ripened, so keep an eye out for green veins across the rind. A ripe honeydew will have lost its green tinge and gained a nice whitish-yellow or golden hue. • Sound – Yes, listen to your melon! Honeydews have an abundance of seeds inside that begin to work loose from the flesh as the melon ripens. If you give a ripe melon a quick shake, you’ll hear a faint rattling within. Another audio clue? Drum one with your fingers—if ripe, the sound should be somewhat of a deep, dull thud. • Feel — Gently press the end opposite the stem, which gardeners commonly refer to as the blossom end. A ripe honeydew will yield a little, then bounce back. The “give” you’re after is...not too hard, not too soft. Run your fingers across the rind. If it's ready to eat, you’ll feel fine ridges in the skin. Less ripe ones will be smoother. • Weight and Shape -- When you pick up a good honeydew it will almost feel too heavy for its size because it’s loaded with juice. A mature honeydew will appear round and symmetrical, with no lumps or bumps. • Stem End -- The stem itself will likely have been removed before the fruit hits the market. Looking at the stem end can determine whether it was nicely matured on the vine or not. You’re looking for a subtle dip around where the stem was. Any remnants of the stem should be dry, well hardened, and free of any signs of mold. • If tat the honeydew was picked at maturity, you can ripen it at home. If your melon is actually immature (rather than unripe), it has no chance of ripening. Take it back to the store and complain.
PREPARATION Honeydew is delicious raw, paired with high-quality ham or another salty meat and/or bitter greens in summer appetizers, or incorporated in fruit or green salads and even soups. One way our family enjoys honeydew is in my wife Bette’s homemade honeydew sorbet—an easy-to-make dessert, very refreshing when temperatures soar. I know you’ll enjoy this tasty treat!
Bette's Simple Honeydew Sorbet Makes 4 servings
- ¾ cup sugar
- 1 cup water
- 2¼ cups puréed honeydew
- 2 tablespoons lemon juice
- 1 tablespoon grated cucumber
Bring the sugar and water to a boil, then simmer for about three minutes. Remove from heat and add the rest of the ingredients. Let cool at room temperature, then freeze, stirring periodically to ensure a uniform texture. Enjoy!
About "Produce Pete" NapolitanoWith over 65 years of experience in the produce industry, New Jersey’s own “Produce Pete” Napolitano is a renowned fruit and vegetable expert, author, and TV personality who's appeared on a highly popular segment on NBC’s Weekend Today in New York, broadcast every Saturday morning for over 28 years. For more information, visit producepete.com.
About Susan BloomA regular contributor to New Jersey Monthly and a variety of other well-known local and national publications, Susan Bloom is an award-winning New Jersey-based freelance writer who covers topics ranging from health and lifestyle to business, food and more. She's collaborated with Produce Pete on a broad range of articles for over a decade.
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The post Produce Pete: Beatles Sang ‘Honey Don’t’ But We Say, ‘Honeydew!’ appeared first on New Jersey Monthly.
Openings Pop’s Corner, Point Pleasant Beach Just a short walk from the beach, Pop’s Corner offers breakfast and brunch classics like omelets, breakfast sandwiches and pancakes, as well as heartier dishes like crab cake Benedict, Cajun shrimp and grits, and chicken and waffles. Pop’s Corner’s adjoining marketplace offers grab-and-go food and beverages to bring back to the beach. Pop’s Corner is already on the radar of some celebrities, including actor Jesse Plemons, husband of Point Pleasant native Kirsten Dunst.
500 Arnold Avenue; 732-892-1700
F1RST, Hawthorne F1RST (pronounced “first”) offers upscale New American dining with an emphasis on seasonal meals. After an extensive and impressive background at several of New Jersey’s top restaurants, chef Adam Weiss made the decision to open his own restaurant, aptly named F1RST. Gluten-free, vegan and vegetarian options are available.
112 Lincoln Avenue; 973-830-2119
MySalad, Lyndhurst MySalad has opened its second location in Paramus. The menu features soups, salads, wraps, bowls and toasts, as well as a variety of juices and smoothies. Owner Tiana Munoz strives to create “fast and wholesome” lunch options with an emphasis on serving people in the heart of New Jersey.
415 Valley Brook Avenue; 201-514-6000
Closings Tito’s Burritos, Morristown & Tenafly Tito’s Burritos—known for serving up tacos, burritos and wings—closed two locations over the weekend. The Tenafly location opened last year, while the Morristown location was a mainstay for 14 years. “The entire Tito’s Burritos & Wings family would like to thank everyone from the Morristown community for your loyalty and patronage over the years,” the team shared in a statement. Locations in Ridgewood, South Orange and Summit will remain open.
26 Washington Street; 973-267-8486
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[caption id="attachment_313560" align="alignnone" width="778"] Celebrity chef David Burke gets around the Garden State in his Maserati Trofeo (pictured) and Jeep Gladiator. Photo: Larisa Danczuk[/caption]
Like most chefs, David Burke spends a lot of time on his feet. Unlike most, he also spends a lot of time on a seat.
Burke—who owns or operates nine restaurants, including the 2023 NJM Top 30s Red Horse in Rumson and 1776 in Morristown, plus the Dixie Lee Bakery in Keansburg—racks up about 50,000 miles a year keeping tabs on his tasty empire.
Which just got a little bigger. He and his partners have taken over the venerable Bernards Inn in Bernardsville. “This is my first foray into being an innkeeper,” he says. “There’s an existing staff. We’ll work with them, bring in some operations guys. I’m contemplating whether to do a Red Horse by David Burke there. We’ll rename it Bernards Inn by David Burke.
[RELATED: The 30 Best Restaurants in New Jersey of 2023]
“There’s a restaurant space downstairs where the wine cellars are that will have its own entrance. It will be a little trattoria or speakeasy called The Birdie. Casual—small plates, the neighborhood hang.
“Upstairs will most likely be a Red Horse or some type like that. There’s a bar room we’ve expanded with bar and dining seating. There’s a sunken living room off the bar. We don’t have a name for the bar and bar room yet, but it will be lively and there will be music.
“I want to bring a little formality back to dining,” Burke, who’s 61, explains. “I would never do 100 percent formal. To invest in a place that only does fine dining is almost suicide. But there’s an opportunity to do a fancier room, quieter, with candelabras on the table, where people might enjoy dressing up. There’s not many places you can go on a date or family night and get dressed up. It’s kinda sexy—formality with some hipness.”
Burke keeps his foot on the gas in every sense.
“I put a thousand miles a week on the car,” he says. “And I work from my home office, where I hold meetings and have two assistants help sort out my schedules. At night I hit the restaurants. We have a couple projects that are a year out—one in West Palm, one in Manhattan.
“For somebody like me, traveling and dining out is inspirational, and leads to stronger ideas.”
Two vehicles share the workload. A Jeep Gladiator “that looks like a pickup truck” is the workhorse. The thoroughbred is a Maserati Trofeo. Calm down, it’s just an SUV—albeit one with 572 horsepower and a 0-60 time of 3.8 seconds. Burke has put about 20,000 miles on it since he bought it two years ago.
“I’m not really a car buff,” he says, “Not a typical Maserati driver. I’m more of a SUV guy, but I got a great deal on it. Somebody lent me a Bentley because my Rover was in the shop. It was always in the shop. Finally I got frustrated."
When Burke test drove the Maserati, a floor model, he found it “wonderful—more understated than a Bentley, not as recognizable, not as showy. It doesn’t turn heads when you pull up. Inside, the sound was like being in a jet. It felt powerful, fun to drive, the best-built vehicle I’d ever been in.”
“I’m 61. I’m going to have this car for 10 years. In 10 years, I’ll probably want something not so showy. So why wait? Do it now. When you’re going down I-287 late at night when it’s not crowded and you step on the pedal—it’s beautiful.”
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Word is out: Northern Morris County is a garden of eatin.’ It boasts Morristown’s splendid restaurants, the pan-Asian hub that is Parsippany, and acclaim from NJM readers every year in the annual Jersey Choice Restaurant Poll.
Anything missing?
How about a French bakery?
Now there is one, in Denville, that seems beamed from Paree. Its croissants are buttery bliss, macarons miraculous, chocolate chip cookies catnip. The bravura bakery is Chocolatine, run by French baker Cédric Hosy and his Rockaway-raised wife, Elaine Castro, who has a sales background. (See our picks for the tastiest Chocolatine goodies below the Q&A.)
[caption id="attachment_313520" align="alignnone" width="778"] Cédric Hosy and Elaine Castro, the husband-and-wife team behind Chocolatine. Photo: Courtesy of KT Harrison[/caption]
How did Denville get this lucky?Cédric: Merci. After years of baking and bartending for other people, it was time to have my own business. Our retail bakery opened in March. But we’ve been here since 2020, baking croissants to sell wholesale to restaurants, hotels and markets.
Elaine: Before the pandemic, we were working in [New York City] and didn’t see enough of each other. I had a day job in IT sales, and Cédric was tending bar at night. Then Covid came. The bars were closed, and I couldn’t meet with clients in person. It was a good time to move out of the city and open here.
Cédric: People gave up a lot during Covid. But I’m French, and I just knew croissants would succeed.
[caption id="attachment_313524" align="alignnone" width="778"] A trio of buttery croissants at Chocolatine in Denville. Photo: Courtesy of Cédric Hosy[/caption]
How's it worked out?Cédric: Chocolatine is doing well. And Elaine and I working together now is great. Being business partners has brought us closer. I’m the baker in the back, and she’s the boss in the front.
Elaine: I’m the customer-facing one. I love selling our products because they’re honestly delicious and totally French. And since we keep bakery hours, closing at 3 or 4, I’m able to do some IT sales consulting again.
Cédric: Chocolatine is 100 percent authentically French—no different from a neighborhood bakery in any French city.
Elaine: We don’t cut corners. We use the best ingredients.
Cédric: Valrhona French chocolate and butter from Normandy.
Elaine: Our customers are thrilled to have a real, committed French bakery here in Denville. A lot of customers come in every day.
Cédric: Like in France.
Elaine: They take their time looking at everything we have that day before they choose. It’s all fresh, so pretty and wonderful to bite into, whether it’s a sweet treat or a savory tart or quiche.
[caption id="attachment_313522" align="alignnone" width="778"] "Our customers are thrilled to have a real, committed French bakery here in Denville," Elaine says. Photo: Courtesy of KT Harrison[/caption]
Why did you open a bakery and not, say, a French café?Cédric: I have loved croissants since I was a kid. And baking was the first thing I did in the kitchen, in a pastry-making internship in high school. [Laughs.] That’s very French! After that, I had six years of culinary education. I have a degree from a great hospitality school, Lycée et CFA François Rabelais. It’s in the town of Dardilly just outside Lyon. That’s the culinary capital of France. I also have a diploma in hospitality management.
What else have you done in culinary?Cédric: All kinds of jobs. Cooking in restaurants, doing sales of French specialty foods, tending bar—a lot of that—and the baking. When I moved to New York in 2007 I bartended, because I had been doing that in Paris, Geneva and also Miami.
You pivoted from mixology to pastry. Are the skills similar?Cédric: It was a natural move for me. Bartending and baking are both very creative if you’re good. And I have a lot of creative energy. But to make nice cocktails and good pastry, you also have to be very precise.
What’s next for Chocolatine?Cédric: We hope to keep loving what we do. And to expand and open more shops.
Elaine: And maybe bring some adventurous, multicultural flavors to our pastries. Like ube from my native country of the Philippines. It’s a purple sweet potato but tastes like dessert.
Cédric: A great croissant could handle it.
[caption id="attachment_313521" align="alignnone" width="778"] Choose from an array of maracron flavors. Photo: Courtesy of Cédric Hosy[/caption]
Some highlights of the Chocolatine menu: Les croissants: Buttery rapture, whether classic plain, or with almonds, raspberries, Nutella, chocolate (le Chocolatine) and more.
Le cruffin: Part croissant, part muffin; completely captivating.
Le baguette: The crunchy-crusted French icon, fresh from the oven.
La brioche: A spherical, egg-enhanced bread, meant to be torn apart and devoured.
Les macarons: They’re splendide: crispy on the outside, luscious on the inside, not overly sweet; in distinctive flavors like rose lychee, Earl Grey, lemon yuzu and strawberry verbena.
Le chocolate chip cookie: Seekers of chocolate-chip enlightenment, this is it.
Le pistache: Pistachio, a favorite topping here, piled on a croissant or financier (mini loaf cake).
Les classiques: French pastries like the indulgent chocolate dome; Bordeaux’s caramelly canelés; Proustian madeleine cookies; the delectable, sugar-dusted Gaufres de Liège (Belgian waffles).
Le croque-monsieur: France’s favorite quick lunch. A sandwich of Cédric’s artisanal white bread with jambon de Paris (ham), Emmental Swiss cheese and rich béchamel sauce.
Chocolatine, 23 East Main Street, Denville; 973-437-2839
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The post Why a French Baker Set Up Shop in Denville: ‘I Just Knew Croissants Would Succeed’ appeared first on New Jersey Monthly.
City Green, a nonprofit that builds community and provides access to local produce, has been committed to growing healthy cities for nearly two decades.
It began as a community garden, started by a women’s Bible study group in Paterson, and has blossomed into a large-scale operation that includes 100 school gardens throughout nine counties, 75 community gardens in Passaic County, and six therapeutic gardens. City Green has operations in Paterson and Mt. Olive, as well as its Clifton headquarters. At all of these locations, City Green strives to build community while providing access to nature and healthy food.
Jennifer Papa, City Green’s founder and executive director, says the community takes the lead on everything, from the educational programs and workshops available to the types of produce that are grown. From eggplant to okra, cabbage and potatoes, Papa says it’s important to provide ingredients for meals that remind New Jersey’s diverse communities of home.
“They’ve been informing us of what they want to eat, and that’s what we grow,” she says.
The food is distributed to local supermarkets and City Green’s farm stands, which run from June through November, largely operated by seasonal employees, volunteers and high school interns.
City Green’s work directly combats food deserts throughout northern New Jersey. With the help of its Veggie Mobile, City Green brings fresh produce to local communities. Papa says people shouldn’t have to take three buses out of the city to find fresh produce at full-service supermarkets.
City Green is committed to making healthy food affordable and accessible to everyone. City Green accepts federal food benefits at its farm stands.
“You don’t fill up a family on just arugula and carrots,” Papa says.
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The post Nonprofit Works to Combat Food Desserts in Northern NJ appeared first on New Jersey Monthly.
Openings Randall’s Restaurant, Cherry Hill Located at the Legacy Club at Woodcrest, Randall’s Restaurant offers Italian steakhouse staples with a twist. Diners can enjoy live music every Friday night throughout the summer.
300 East Evesham Road; 856-267-0573
Le Carré, Hillsdale A new bakery has opened in Hillsdale, promising a glimpse of France here in the Garden State. Stop in for some caffeine and freshly baked pastries or bread.
94 Broadway; 201-942-8777
Lulu Lounge, Englewood Lulu Lounge has opened its second location, serving up Mediterranean classics like hummus, falafel and grilled octopus.
63 Nathaniel Place; 201-347-3571
Closings Empire Diner, Parsippany A beloved diner has shuttered on Route 46. The Empire Diner served the community for decades, cooking up comforting meals for locals and travelers alike. The property was sold for $3 to Shree Estates LLC in February. Plans for the vacant property have not yet been announced.
1315 US-46
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[caption id="attachment_313139" align="alignnone" width="778"] Partners David Gill, left, and Joel Romano keep busy at Wildwoods BBQ in North Wildwood. Photo: Courtesy of Wildwoods BBQ[/caption]
Preeminent in pizza, pork roll, frozen custard and other delights, New Jersey cannot claim a long tradition in the art of barbecue.
That has encouraged some determined souls to import the benchmark styles of the South and Midwest. What began in the 1980s as lighthearted approaches to barbecue at kitsch-filled restaurants such as Memphis Pig-Out in Atlantic Highlands (closed in 2017) and Big Ed’s BBQ in Matawan, still packing a crowd, has expanded and evolved.
Now you can find convincing renditions in all four Shore counties, variously adhering to the major styles: Texas, Carolina, Memphis and Kansas City.
“We didn’t need another pizza joint,” asserts Len Dagit, co-owner with brother John of Back Bay BBQ, a cash-only, dog-friendly, seasonal stand in Somers Point, Atlantic County. “Pulled pork is a staple. You get a sandwich for less than $10.”
At the behest of his wife, Lisa, who manages the front of the house, Len added seafood to the menu. “She said to me, ‘You’re running a stag house,’” Dagit says, laughing at his wife’s reference to the otherwise carnivorous menu. His own tastes, he says, run to “Hellmann’s mayo on cold brisket.”
Back Bay does offer indoor seating and tables with umbrellas on the patio overlooking Ship Channel, which feeds into Great Egg Harbor Bay. Dagit and his brother, John, originally wanted to build a marina on the property. When that didn’t pan out, they pivoted, opening Back Bay in 2009. They eschewed gas in favor of outdoor cooking with what Dagit proudly calls “real smokers and grills” fueled by cherry wood.
For baby-back ribs, Dagit favors Memphis-style dry rubs, traditionally sweetened slightly with brown sugar and a complex mix of spices, including paprika. On Back Bay’s affordable menu, the $30 full rack is a “high-end” item, Dagit says. “There’s nothing better.”
Whatever the fixings, smoke is transformative. “The beauty of barbecue,” says Texas-trained Doug Walsh, who co-owns Jersey Shore Barbecue in Point Pleasant Beach with his wife, Dana, “is taking cheap, tougher cuts of meat and making them magical.” He smokes brisket 18 hours over pecan wood, “and it outsells everything. In Texas, brisket is king.”
Walsh opened his first location in Belmar in 2010; in 2017, a second in East Brunswick with his cousin, Denis Barnao. After receiving several readers’ choice awards, he closed Belmar and, in 2021, opened the 5,800-square-foot restaurant in Point Pleasant Beach, with two smokers and a coal-fired pizza oven. The barbecue is Texas style, focused on beef.
“Palates in New Jersey are catching up to smoked foods,” Walsh says. That includes delicately flavored cold-smoked foods. Walsh serves cold-smoked lobster salad and tops pizzas with cold-smoked cheeses and meats.
[RELATED: Best Places to Eat at the Jersey Shore]
Steve Raab has collected many accolades, including overall wins at the New Jersey State Barbecue Championship in 2009 and 2011, under the name Fat Angel, and as Local Smoke in 2013 and 2017.
“We bring the best of the country to New Jersey,” Raab says of the six Shore locations serving North Carolina-style pulled pork, Texas-style brisket, and ribs sweetened to St. Louis and K.C. standards. Raab uses cherry and maple, running his Southern Pride gas-assisted smoker 24/7.
Local Smoke’s top seller is pulled pork, but Raab thinks his chicken, fresh from Holly Poultry in Maryland and brined by him, is what Local Smoke does best. “The freshness makes the difference,” he says. “I know the birds are walking around on Sunday, are slaughtered Monday morning and are brined by Monday afternoon.”
Joel Romano and David Gill, childhood friends from Australia, added a fresh perspective when they opened Wildwoods BBQ in North Wildwood in 2021. They handed customers paint pens to decorate the pink walls. Valuing sustainability, they make hot dogs from scraps of spare ribs, burgers and brisket. They’ve experimented with making shrimp sausage, but have yet to perfect the recipe. Veggies are no afterthought. They feature main dishes of pulled mushrooms and fried cauliflower. Still, beefy Aussie sausage with pepper, salt and cumin “is our signature,” says Romano. “People are adventurous and open to trying new things. There is no cooking-for-the-masses here.”
The scene continues to expand. Mutiny BBQ opened in Asbury Park in 2021. New to Barnegat this summer is Andrea’s Soul Food Cafe, which Shakierra Morris named for her daughter.
“Low and slow,” the mantra of barbecue, refers to cooking at low temperature, with indirect heat, for hours. At Jersey Shore BBQ, an average day starts at 7 am and ends at 9 pm. “On catering days,” notes Walsh, “even longer.” At Back Bay BBQ, says Dagit, “we use prime brisket, four inches thick, and it takes 12 hours to grill.”
The constant cooking creates a siren’s song for the hungry. “Our greatest advertisement,” Dagit says, “is when the wind blows smoke across the highway.”
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July 27th, you may be aware (perhaps just feel it in your bones) is National New Jersey Day.
Yes, National–the whole country celebrates us. (Or else!)
It's a great time to celebrate Jersey sweet corn, our famous and locally cherished gift to the foodie universe. The corn is ripe for pickin’ or purchasing at markets and farm stands.
Here, some of our state’s top toques get to the kernels of what makes this crop so special.
Tom Valenti • Jockey Hollow Bar & Kitchen, Morristown What makes Jersey corn so great: "I love everything about Jersey corn. Always crisp and sweet and seldom starchy. What’s fun about it locally, aside from its accessibility, is the sensation that when you drive past cornfields here in the sticks, you get kind of a visual calendar from sprout to tassel."
How I prepare corn at the restaurant: "At Jockey Hollow we’re serving corn a few different ways. One is charred kernels in an octopus salad, along with smoked tomato and hazelnut. Another dish is risotto loaded with corn kernels, corn purée, and, naturally, crisp bacon. As a side dish, we have creamed corn. And in the next few weeks I’m doing a special of sweet corn custard with butter-poached lobster."
How I prepare corn at home: "When it’s fresh that day, it's simple: boiled, steamed, or on the grill. I prefer mine naked. No salt. No butter. Nuthin.’"
Jockey Hollow Bar & Kitchen, 110 South Street, 973-644-3180
Christina and Richard Cusack • June BYOB, Collingswood [caption id="attachment_313179" align="aligncenter" width="778"] June BYOB’s crab cavatelli with Jersey sweet corn. Photo courtesy of Daniel Heinkel/Heinkel Photography[/caption]
What makes Jersey corn so great: Christina: "I absolutely love Jersey sweet corn. It instantly brings me back to childhood summers. My parents and my grandparents loved Atlantic City because the beach was free and they liked gambling. We’d often drive to Ocean City for the boardwalk. On our drive home from the Shore to Audubon, they’d always take the long way home so we could stop and get fresh corn at the farmers’ stands on the side of the road. My parents still live there, and I know they still love Jersey corn."
How we prepare corn at the restaurant: Richard: "I’m making a crab Cavatelli now, served in both appetizer and entrée portions. It features meaty lump crabmeat plus squash, cherry tomatoes and Jersey sweet corn kernels. It’s in a thick, buttery, creamy corn suprême sauce."
How we prepare corn at home: Richard: "It's so flavorful on its own that when I’m home, cooking dinner for our family, I just throw it on the grill and coat it with butter and Parmesan. Simple, yet delicious."
June BYOB, 690 Haddon Avenue, 856-240-7041
David Davidson • B2 Bistro + Bar, multiple locations What makes Jersey corn so great: "Corn feels like summer to me. It reminds me of my early childhood in the Dominican Republic, charring ears of corn on a wood oven at my grandmother's house. That was local corn. Jersey sweet corn is a treasure of the state I now proudly call home. It's such a versatile vegetable. Restaurant chefs, and home cooks, too, have so many ways to cook corn, from side dishes to bread, salads, desserts, and more. I never get tired of Jersey corn."
How I prepare corn at the restaurant: "B2’s pork Milanese presents the corn with our 14-ounce chop. It’s pounded, breaded and pan-fried to perfection in butter. Then it’s topped with a salad of arugula, fruited bruschetta, lots of toasted Jersey corn kernels and honey-lemon vinaigrette."
How I prepare corn at home: "I love to do different things. But my go-to easy dish—especially if I’m hosting a party—is Texas caviar with tortilla chips. You ask, 'What is Texas caviar?' It’s a dip or salad, like succotash but with Mexican flavors. I use fresh Jersey corn, black-eyed peas, black beans, onion, peppers, jalapeño, cilantro, garlic, oil, vinegar and lime juice. Chile heat optional."
AJ Capella • Summit House, Summit [caption id="attachment_313185" align="aligncenter" width="778"] Summit House’s summery corn and coconut gazpacho from chef AJ Capella. Photo courtesy of Summit House[/caption]
What makes Jersey corn so great: "I’m a Jersey country boy from Ogdensburg, in Sussex County. My childhood was filled with corn cookouts, corn festivals, corn mazes—corn, corn, corn from roadside stands. We’d soak the ears, husks on, in water and salt, then grill, then eat with butter and salt. A Jersey summer pleasure."
How I prepare corn at the restaurant: "At Summit House, we’re making a corn-and-coconut gazpacho from roasted corn and aromatic spices like fennel and lemongrass. The base is corncob stock and coconut water. There’s young coconut brunoise in it. That sounds like a crazy superhero movie, doesn’t it? But it means ‘cooked in butter.’ At your table, the gazpacho is poured over a clump of Jonah crab with mildly hot peppers and Jersey popcorn."
How I prepare corn at home: "At home, fresh ears with husks on get boiled in salted water, then lavished with herb butter with chives, parsley, and grated lemon peel."
Summit House, 395 Springfield Avenue, Summit, 908-273-6000
Ryan De Persio • Kitchen Step, Jersey City What makes Jersey corn so great: "Corn reminds me of summer barbecues and just being a kid. It has been a staple in my house ever since my childhood in Nutley."
How I prepare corn at the restaurant: "We use Jersey sweet corn with our local black sea bass. It’s pan-roasted and served with fennel confit and rhubarb emulsion. On top of the fish—a delicious corn salsa. First we slowly roast the whole cob so it caramelizes. The we shave the kernels and mix them with scallion, mint, chilies and lime."
How I prepare corn at home: "At home in Wyckoff it's typically simple. Char the cobs, in their husks, on the grill. Then rub with butter and sea salt. My kids love it."
Kitchen Step, 500 Jersey Avenue, 201-721-6225
Leia Gaccione • South+Pine American Eatery, Morristown What makes Jersey corn so great: "Jersey sweet corn is all-around special. I have fond memories of being a kid in Passaic and loving those little plastic yellow corn holders. The ones you poke right into the ends of a freshly boiled ear to hold onto while you roll the ear over a stick of butter. It’s sweet and savory and messy and delicious. I’ve never outgrown the sheer fun of corn."
How I prepare corn at the restaurant: "At South+Pine, we’re celebrating corn from ear to ear! Our diners can’t get enough of our Jersey corn and green chile empanadas. They come with roasted tomatillo sauce, avocado crema, and salty cotija cheese on top. These empanadas are crispy, gooey, hot pockets of Jersey love."
How I prepare corn at home: "I love to grill corn on the cob in their husks. They steam and get a little smokiness from the grill. Peel the ears, smother them in butter, and sprinkle a little crunchy sea salt on top. Such a summer treat."
South+Pine American Eatery, 90 South Street, Morristown; 862-260-9700
Sanjeev Kumar • Moghul, Edison What makes Jersey corn so great: "Local is the best, especially in the Garden State. At Moghul, many of our ingredients, especially spices, come from India and all over the world. But when we can spotlight something Jersey, we jump at the chance. We celebrate Jersey corn because it’s not just great on its own, but because its natural sweetness is the perfect complement to the flavors of our cuisine."
How I prepare corn at the restaurant: "We have quite a few corn dishes on our summer menu. Makai Butta ka Kabab is Jersey baby corn marinated in fresh spices, ground and grilled on a skewer. It’s served with ripe mango, green onion and mint chutney. A one-of-a-kind dish. Then we have Mutter Chali ke Kabab, Jersey corn and green pea patties with mango chutney. Makai Pudina Butta ka Shorba is a soup with slightly crispy roasted corn kernels and butter-seared baby corn. And we have a corn dessert. Makai Badam Gud ka Halwa is a thick corn pudding with almond paste, raw sugar, and a touch of fennel. It’s slow-cooked in milk and, to me, the way to end a meal at Moghul."
How I prepare corn at home: "My corn dish at home is simply corn. Grilled and slathered with cumin, salt and lime."
Moghul, 1655 Oak Tree Road #195, 732-549-5050
Bryan Gregg • Blue Morel, Morristown [caption id="attachment_313200" align="aligncenter" width="778"] Blue Morel chef Bryan Gregg’s Jersey scallops with Jersey corn. Photo: Courtesy of Blue Morel[/caption]
What makes Jersey corn so great: "What I love about Jersey sweet corn is not just its flavor but its versatility. For me, Jersey corn evokes Chatham childhood memories of going to farm stands and having a running bet with my father and grandfather on who could eat the most ears. As a chef now, I know that local ingredients are the best, especially in the Garden State."
How I prepare corn at the restaurant: "As soon as Jersey corn is available, it finds its way onto Blue Morel’s menu, in soups, sauces, salads, entrées, sides, desserts. We keep changing it up, because the people want corn. Right now, it’s being served in three different preparations: corn bisque with lobster, charred tomatoes, and basil; grilled scallops with charred corn and locally foraged chanterelle mushrooms; and on our cookie plate, as cornmeal shortbread with caramelized kernels and cherry bits."
How I prepare corn at home: "My two sons want their Jersey corn boiled and then basted in butter. That’s the ticket. I always tell them the best way to eat anything that good is simply done, letting the ingredient speak for itself."
Blue Morel in the Westin Governor Morris, 2 Whippany Road, 973-451-2619
Jamie Knott • Saddle River Inn, Saddle River [caption id="attachment_313193" align="aligncenter" width="778"] Saddle River Inn chef Jamie Knott’s local swordfish atop corn purée. Photo courtesy of Saddle River Inn[/caption]
What makes Jersey corn so great: "There’s nothing not to love about it. It’s the best, just like Jersey tomatoes and Jersey people. Duh."
How I prepare corn at the restaurant: "We’re spotlighting Jersey sweet corn in an entrée: locally line-caught swordfish with seasonal Jersey peaches, heirloom tomatoes, and basil. It’s all atop a luscious corn purée. And we just added a corn crème brûlée with blueberry gel plus caramel popcorn for fun."
How I prepare corn at home: "It’s super-simple. Water-salt-boil, butter-salt-eat, smile ear-to-ear. Pun intended!"
Saddle River Inn, 2 Barnstable Court, 201-825-4016
Aishling Stevens • Restaurant Latour, Hamburg What makes Jersey corn so great: "Corn is nostalgic for so many, especially in New Jersey. It calls to mind the happiest days of my childhood on a farm in Allentown, Monmouth County. Corn invokes memories of summer, heat, the beach, and eating outdoors."
How I prepare corn at the restaurant: "Corn’s high starch content gives it integrity. It’s what causes corn to shine through a recipe, retaining its texture and flavor. My current bison entrée at Restaurant Latour highlights the strength and versatility of the sweet vegetable. ...First we juice the corn kernels to make a naturally sweet purée to complement the meat. It’s also delicious on its own or in other dishes. As for the corn pulp that remains after juicing, we dehydrate that until it’s crisp. Then it’s blitzed [pulse-blended] and seasoned. The now crispy corn goes into a salad that sits atop the bison along with mustard greens from our garden, pickled mustard seeds, and pickled garden squash. The corn’s crunch adds just the right texture to the salad. But we’re not done with corn for the bison dish! We use it to create corn-coconut gel for the meat. We do this by shaving kernels from the cob and poaching them in coconut milk. The kernels are then blitzed and seasoned with fermented anchovy sauce, fresh lime, and salt, creating unami-laced acidity that brings depth of flavor to the sweet corn and bison combo."
How I prepare corn at home: "Cooking fresh Jersey sweet corn at home in peak season is much simpler. I like it grilled on the cob, finished with lashings of creamy butter, good sea salt and freshly cracked black pepper."
Restaurant Latour, 1 Wild Turkey Way, 844-205-1857
Bruce Johnson • Harvest Restaurants, multiple restaurants [caption id="attachment_313192" align="aligncenter" width="778"] Chef Bruce Johnson’s Jersey corn chowder at Agricola. Photo: Courtesy of Harvest Restaurants[/caption]
What makes Jersey corn so great: "Fresh Jersey sweet corn brings to my mind a local farm stand on our way back from the beach when I was a kid. I’ll never forget the fun of shucking the ears and the sweet aroma of corn cooking, whether grilled or boiled. And then the joy of rolling the corn on a stick of sweet butter and a sprinkling it with sea salt before devouring it! I could easily eat three cobs before taking a pause."
How I prepare corn at the restaurants: "At Harvest Restaurants, we’re all about New Jersey ingredients, and we go long on Jersey sweet corn every summer. All Roots Steakhouse locations are serving roasted Jersey summer corn with shallots, basil and heirloom cherry tomatoes. At Agricola Eatery in both Princeton and Morristown, you can order a sweet corn wedge salad with heirloom tomato, bacon, pickled red onion, feta from Fulper Family Farmstead in Lambertville and buttermilk blue cheese from Valley Shepherd Creamery in Long Valley. Agricola is also serving Roasted summer corn chowder with poblano peppers and red potato."
How I prepare corn at home: My children, Sarah and Samuel, love sweet corn as much as I do. I like making pasta with fresh corn kernels, white wine, garlic, shallots, fresh cracked black pepper, EVOO, and a squeeze of fresh lemon. I recently had an amazing vacation in New Mexico, where I fell for their large-kernel elote corn on the cob. My home version is with Jersey corn, of course. It’s simple: roll the grilled cob in sweet butter, Fulper feta, chopped chives, and Tajin seasoning. If you don’t have Tajin, make your own by mixing chili powder and sea salt in a little lime juice."
Seadon Shouse • Halifax, Hoboken What makes Jersey corn so great: "I’m from Atlantic Canada, where we try to grow corn, but Jersey sweet corn is one of the best varieties I’ve ever tasted. It’s unique: so tasty, with that kiss of sugar, and a crunchy-outside, soft-inside texture that retains its complexity through the cooking."
How I prepare corn at the restaurant: "I love that corn can star in so many kinds of dishes: from soups and salads to desserts and, here at Halifax, a cocktail. My sous-chef and I are so inspired by Jersey sweet corn that we worked it into a cocktail. Many cocktails get their sweetness from so-called 'simple syrup,' which is cooked-down refined sugar and water. But we‘re getting sugar from fresh corn. What we do is take the outer husks and the cobs, which most people just compost, but they have a lot of corn flavor and sweetness. First we char them with a torch to add a touch of smoke. Then we simmer them, with corn kernels added, in water and some white sugar. Then we fish everything out when the water gets syrupy. This corn-infused simple syrup brings a luscious corn flavor to our cocktail, which we call the Elysian Maize. The cocktail is named for Elysian Field, a grassy area just steps from Halifax, where the first-ever organized baseball game was played in 1846. Jersey sweet corn was the original baseball stadium snack, and popcorn and Cracker Jacks were also sold to fans. You can no longer catch a baseball game at Elysian Field, but its city view is pretty amazing. We do more than cocktails with Jersey corn! We serve a skin-on, pan-seared Norwegian salmon filet with corn risotto made with pickled shiitakes, shallots, garlic, Sauvignon blanc, and Parmesan. Our smoked Amish chicken’s sauce is a thickened velouté with corn stock, grain mustard and dill. And on the side, succotash with Jersey squash and sweet red peppers."
How I prepare corn at home: "At home, corn prep is straightforward. Grill, butter, salt, eat."
Halifax in the W Hotel, 225 River Street, 201-253-2500
Anthony DeVanzo • Bici, Ramsey What makes Jersey corn so great: "Where do I begin? Its flavor is consistently distinctive, its sugar level just perfect. It’s not only sky-high quality, it’s super-local, which a Jersey chef absolutely loves."
How I prepare corn at the restaurant: "I like making corn succotash as an accompaniment to many dishes, especially local seafood. Corn and crab fritters with an herb aioli are always a winner as well. Later in the season, going into September, I’ll do a sweet corn pudding served with Jersey berry jam and sugar cookies."
How I prepare corn at home: "It’s likely to be boiled in salted water, nice and simple, to show off the corn’s flavor. And I’ll occasionally grill the ears, shave off the kernels and season them with lime and cilantro. Then I’ll toss them into a salad. Summer in a bowl!"
Bici, 61 East Main Street, 201-962-9015
Brendan Ullmann and Tyler O’Toole • The Circle, Fredon What makes Jersey corn so great: Brendan: "For both Tyler and me, our favorite thing about sweet Jersey corn is that it adjusts so well to so many cooking preparations. At The Circle, we’ve used it in all different kinds of dishes: in soups, salads and sides, corn purées and sauces, and in desserts like house-made corn ice cream with caramel corn."
How we prepare corn at the restaurant: Brendan: "Right now, we’re doing this amazing Jersey corn-filled agnolotti pasta. It sits atop a reduced bacon and corn brodo [broth] and is dressed with charred corn and pecorino-basil foam. What’s super-cool about this dish is that we use the corn husk too. We burn it and mix some with our pasta dough to turn the agnolotti an eye-catching charcoal color." Tyler: Now that The Circle has a liquor license, Jersey sweet corn is a cocktail ingredient. We’re serving a Oaxacan Old Fashioned with smoky mezcal that we infuse with corn and husks. It’s really an adventurous drink. Our diners with a taste for creative artisanal cocktails love it."
How we prepare corn at home? Tyler: "We agree that, at home, grilling corn on the barbecue is always the way to go. With sea salt and, for me, good Irish butter. I’m an O’Toole, after all."
The Circle, 310 NJ-94, 973-862-6410
Antonio De Ieso • Fiorentini, Rutherford [caption id="attachment_313194" align="aligncenter" width="778"] Fiorentini chef Antonio De Ieso’s Point Pleasant scallops with Jersey corn and peas. Photo courtesy of Katerina Akafor[/caption]
What makes Jersey corn so great: "I’m from Florence, and Italians see corn as an American product. Mainly popcorn, which Italians like. Probably everyone does! In New Jersey, we’re lucky to have this fantastic corn right here. Sweetness with texture is such a pleasure for the palate, which craves variety and contrast. And corn has it all: crunchiness and softness. Sweetness and earthiness.For a New Jersey chef, it’s an incredible ingredient, so totally farm-to-table. But it’s best the day it’s picked."
How I prepare corn at the restaurant: "At Fiorentini, the whole kitchen peels the corn as soon as it comes in. We steam it right away in our combi oven and then Cryovac [vacuum-seal] it and freeze. It keeps 100 percent of its flavor if we cook it in the next two days. Which we do. We invent Fiorentini dishes with this awesome corn every summer. Our current scallop entrée dish is all Jersey. The scallops are wild-caught off Point Pleasant and the local roasted corn is mixed with fresh Jersey peas, mint and cucumber. At Fiorentini’s chef’s table dinners, I’m serving meaty King crab with a thick velouté sauce of Jersey corn and black garlic. And for dessert, we have a sweetened cornbread made with Jersey corn. ...Another corn dessert is our corn budino [pudding] with local blueberries. It’s on top of a kind of chocolate bar we make with cornflakes."
How I prepare corn at home: "My wife, Brenda, is from Peru, which might be the vegetable capital of the world, with thousands of varieties of potatoes alone. And she likes Jersey sweet corn as much as I do. We love grilled corn on the cob. It’s so American and so Jersey."
Fiorentini, 98 Park Avenue, 973-721-3404
Bill Roll •Bill Roll Catering, Manasquan What makes Jersey corn so great: "It’s so very important to me and my family. My wife's grandfather, Donald Conrow, was a second-generation corn farmer with the family farm on Colts Neck Road in Farmingdale. Farmer Donald Conrow was truly the patriarch of the family. He cared for his fields, which were loaded with Jersey sweet corn, for over 50 years. Nothing made him prouder than walking the fields before dinner and picking the freshest corn to bring over to friends' homes. He was passionate about the corn being freshly picked since it loses its sweetness very quickly. Around him, you’d better not even consider grocery-store corn. Farmers are as vital as ever to the Garden State, and local chefs like myself perpetually search for the sweetest and freshest corn. Luckily, we always find it."
How I prepare corn at home: "As a chef and dad, I love to make ravioli with my kids and stuff them with sweet corn and ricotta cheese, then serve with local lobster meat, garden basil, and brown butter. That’s an absolute home run."
Roll is a culinary instructor at the Culinary Institute of America in Hyde Park, NY; Culinary Instructor at Culinary Education Center, Asbury Park; and Brookdale Community College, Lincroft.
Chef Bill Roll Catering, Manasquan; 732-803-7275
David Burke • David Burke Hospitality, multiple restaurants What makes Jersey corn so great: "What Jersey kid doesn’t love our sweet corn? It was one of the few vegetables I liked. My folks would buy bushels of corn, driving past the farms in our town of Hazlet, or Holmdel, or Colts Neck. Those farms are pretty much gone now, but there’s still plenty of sweet corn. After I became a chef and was cooking in France, the French chefs looked down on corn. They saw it as animal feed. Ha! For me, Jersey sweet corn is one of bature’s miracles, uniquely delicious and so adaptable."
How I prepare corn at the restaurants: "In my restaurants, we have a secret way to amp up our corn dishes: we add shaved cobs—that’s right, the naked cobs—to chicken stock and make a broth. Then we cook the corn kernels in that. You can also use the broth to make corn sauce or purée, corn cream, corn bisque, you name it. Well, I guess it’s not a secret any more. Right now at Red Horse in Rumson, we’re doing a succotash. That’s a Narragansett Native American word and recipe—they’d simmer corn and add beans and squash. Ours has sweet red peppers and fava beans. At 1776 in Morristown, our current risotto is made with corn kernels in addition to the rice, white wine, and butter. The corn expands the flavor and adds a subtle sweetness."
How I prepare corn at home: "First, I soak ears of corn in water with their husks—their jacket of leaves—still on. This tenderizes the corn and brings out the natural sugar. Not to mention, soaked leaves won’t catch on fire. Then I grill the ears, husks intact. And I’ll have salt and chipotle butter or lime butter on the table."
Stuart Marx • Pastry Director, David Burke Hospitality, multiple restaurants [caption id="attachment_313191" align="aligncenter" width="778"] Polenta cake with Jersey corn ice cream and, yes, bacon, from David Burke’s pastry boss, Stuart Marx. Photo courtesy of David Burke Hospitality[/caption]
What makes Jersey corn so great: "Well, do I ever love Jersey sweet corn! For a pastry chef, it’s a dream, because it’s sweet and textural, with its very own great flavor."
How I prepare corn at the restaurants: "I’m making three pretty unusual corn desserts now. One is an olive oil polenta cake. Don’t be put off by the olive oil; in a dessert, mild olive oil adds a delicious earthiness to the batter. I serve this with roasted Jersey corn ice cream, a thick sweet corn crème anglaise, candied corn kernels and—I’m not kidding—a strip of maple-infused smoked bacon. Another seasonal corn dessert is a tall, parfait-layered sundae with the corn ice cream. Plus we have a Jersey blueberry compote with a tart-like crust of lemon cornmeal sandies, a good number of the candied corn kernels and a touch of whipped cream. These micro-seasonal corn desserts will be off the menu. So ask your server, at any David Burke restaurant, if the kitchen has them. For insiders only!"
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The post Why Chefs Love Jersey Corn and How They Cook With It appeared first on New Jersey Monthly.
[caption id="attachment_313177" align="aligncenter" width="778"] James on Main opened in Hackettstown in 2016. Photo courtesy of Bill Van Pelt[/caption]
At James on Main, the nose perks up the moment you step through the door.
The aroma of the wood-burning stove and oven “polish the flavors,” says Bill Van Pelt, chef/owner of the Hackettstown restaurant—named one of New Jersey Monthly's Top 30 restaurants in the August issue. “Sometimes I can’t put my finger on it, but I know people enjoy it."
Gathering fallen branches or unneeded wood from a local peach farm, Van Pelt gives it new purpose. It fuels all his cooking. He’ll combine velvety chestnut mushrooms, named for their color, with crisp pork belly and mint-like micro shiso leaf and scallions. Brisket with a peppercorn dry rub smokes 16 hours over the peach wood till luscious.
“The smoke settles into the food, but in a nuanced way,” he says. “It’s not smoky smoky. You’re not sure what’s tweaking the flavor. It just rounds out everything.”
Before he opened James on Main in 2016, Van Pelt worked at Stage Left, in New Brunswick, for a short time. “They had a tiny wood grill,” he relates. “It was a great asset for the kitchen, and it stuck with me. There is almost a terroir of flavor you get with wood. And any sauces or meats that are resting before being served pick up some of the flavors. It’s like wine. Your nose tastes first.”
Van Pelt grew up just outside Hackettstown—“in Independence Township [Warren County], just behind Kash’s Fruit Farm”—in a family that was Italian on his mother’s side. “They were very into food. We’d have big gatherings for the holidays.”
At any gathering, food was central. His maternal grandparents (“Mimi and Pop”) lived in Parsippany, “which was kind of rural then. They had peach trees and apple trees and a big vegetable garden. From the apple trees, we looked forward to apple pie, peach pie from the peach tree.
[RELATED: The 30 Best Restaurants in New Jersey of 2023]
“It was an Italian neighborhood,” he continues, “so I would have dinner at my grandparents’ house. Then I’d go to the next-door neighbor’s house and have dinner Number Two. Yet I was a skinny kid, always running around. I was on my own little journey, and food caught my attention early.
“I remember salads from the garden. Next door they raised chickens. So we often had chicken for dinner. I’m like five to eight years old, just starting to enjoy flavors and smells and understand different interactions with people.
“I got a job at Best’s Fruit Farm in Independence, Warren County. My brother worked in the orchard, I worked inside and organized the produce for sale, making displays.”
At James on Main, not everything is smoky. A first course of strawberry salad, from nearby Donaldson Farms, balances the berries with pea tendrils, smoked almonds, shaved coconut and muscat vinegar. GM Kevin Asciutto, who Van Pelt calls “my right hand, my partner,” attends to everyone in the 36 seats. They may soon be busier. “Next year,” Van Pelt says, “we have expansion in our sights.”
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The post At James on Main, Where There’s Smoke, There’s Savor appeared first on New Jersey Monthly.
The results of our 40th annual Jersey Choice Restaurant Poll are in. They showcase New Jersey Monthly readers' picks for their favorite dining spots, by category, in New Jersey.
Balloting took place online in February. The winning restaurants in each category received the most votes in their region—North (Ⓝ), Central (Ⓒ) or South (Ⓢ) Jersey. Ballots from duplicate email or IP addresses were disqualified. Editorial discretion was used when votes were cast for restaurants that, in our judgment, belonged in another category.
We have also added our critics’ picks (★) for the top restaurants in the various poll categories.
Qualified entrants were eligible to win our random drawing for a dinner for two.
So get out there and start eating!
[RELATED: The 30 Best Restaurants in New Jersey of 2023]
[caption id="attachment_312943" align="alignright" width="350"] Buy our August 2023 issue here. Cover photo by Christopher Lane[/caption]
Best of the Best Ⓝ Lorena’s · Maplewood
Ⓒ Stage Left Steak · New Brunswick
Ⓢ Lobster House · Cape May
Best New Restaurant Ⓝ Azure · Morristown
Ⓒ Cousins Maine Lobster · Asbury Park
Ⓢ Boatyard 401 · Point Pleasant Beach
American | New American Ⓝ 1776 by David Burke · Morristown
Ⓒ Stage Left Steak · New Brunswick
Ⓢ Charlie’s of Bay Head · Bay Head
★B2 Bistro · multiple locations
★Common Lot · Millburn
★Hearthside · Collingswood
★Nicholas Barrel & Roost · Red Bank
★Papillon 25 · South Orange
Asian Fusion Ⓝ Ani Ramen · multiple locations
Ⓒ Taka · Asbury Park
Ⓢ Xina · Toms River
★Bloom · Verona
★Teak · Red Bank
Bagels Ⓝ Ⓒ Hot Bagels Abroad · multiple locations
Ⓢ Baron’s Bagels · Point Pleasant
★Bagels by Jarrett · West Orange
★The Bagel Spot · Cherry Hill
★Livingston Bagel · Livingston
Bakery Ⓝ Calandra’s · multiple locations
Ⓒ Del Ponte’s · Bradley Beach
Ⓢ Mueller’s · Bay Head
★The Artist Baker · Morristown
★Balthazar · Englewood
★Plum (gluten-free) · Montclair
Bang for the Buck Ⓝ Cucina Calandra’s · Fairfield
Ⓒ Jose Tejas · multiple locations; Old Man Rafferty’s · New Brunswick (tie)
Ⓢ Surf Taco Coastal Cuisine · multiple locations
★Cafe Giotto · Montclair
★Committed Pig · Manasquan, Morristown, Summit
Bar Scene Ⓝ Calandra’s Italian Village · Caldwell
Ⓒ Catherine Lombardi · New Brunswick
Ⓢ Martell’s Tiki Bar · Point Pleasant
★Fitzgerald’s · Glen Ridge
★Gladstone Tavern · Gladstone
★Bradford Rooftop · Bridgewater
★Ninety Acres · Peapack-Gladstone
Barbecue Ⓝ Mighty Quinn’s · multiple locations
Ⓒ Big Ed’s · Matawan
Ⓢ Hickory Hog · Point Pleasant
★Back Bay · Somers Point
★Henri’s Hotts · Folsom
★Local Smoke · Neptune City
Beer Selection Ⓝ Cloverleaf Tavern · Caldwell
Ⓒ Asbury Festhalle & Biergarten · Asbury Park
Ⓢ Crab’s Claw Inn · Lavallette
★Shannon Rose Irish Pub · multiple locations
★Stage Left Steak · New Brunswick
Breakfast Ⓝ Ⓒ Ⓢ Turning Point · multiple locations
★The Corner · Montclair
★Buttered Biscuit · Bradley Beach
★Mad Batter · Cape May
Brew pub Ⓝ Trap Rock · Berkeley Heights
Ⓒ Harvest Moon · New Brunswick
Ⓢ MudHen · Wildwood
★Biravino · Red Bank
★Long Valley Pub · Long Valley
★Triumph · multiple locations
Brunch Ⓝ Ⓒ Ⓢ Turning Point · multiple locations
★Common Lot · Millburn
★Village Hall · South Orange
Burger Ⓝ Arthur’s Tavern · Morris Plains
Ⓒ Stage Left Steak · New Brunswick
Ⓢ Shake Shack · multiple locations
★ChopHouse · Gibbsboro
★Exit Zero · Cape May
★Good Dog Bar · Atlantic City
★South + Pine · Morristown
Caterer Ⓝ Calandra’s Market & Deli · Caldwell
Ⓒ Ⓢ Joe Leone’s · multiple locations
★Laurence Craig · Maplewood
Chain restaurant Ⓝ Ⓒ Ⓢ Cheesesteak Factory · multiple locations
★Bonefish Grill · multiple locations
★Capital Craft · Green Brook
★Shake Shack · multiple locations
Cheese steak Ⓝ Cloverleaf Tavern · Caldwell
Ⓒ Hoagie Haven · Princeton
Ⓢ White House Subs · Atlantic City
★Midway Steak House · Seaside Heights
Chinese Ⓝ Hunan Taste · multiple locations
Ⓒ Peking Pavilion · Manalapan
Ⓢ Xina · Toms River
★Jiang Nan · Montclair
★Little Szechuan · Little Silver
Coffee | Tea Bar (non-chain) Ⓝ Bluestone · Montclair
Ⓒ Booskerdoo · multiple locations
Ⓢ Rook · multiple locations
★Beanery · Point Pleasant Beach
★Java Love · Montclair
★Small World · Princeton
Deli (Italian-Style) Ⓝ Calandra’s Market & Deli · Caldwell
Ⓒ Ⓢ Joe Leone’s · multiple locations
★D’Angelo Italian Market · Princeton
★Millburn Deli · Millburn
★Nicolo’s · Montclair
★Taliercio’s · Red Bank
Deli (Kosher-Style) Ⓝ Eppes Essen · Livingston
Ⓒ Harold’s New York · Edison
Ⓢ Kibitz Room · Cherry Hill
★Pickled Herring · Marlboro
★Micki & Al’s Noshery · Montclair
Desserts Ⓝ Calandra’s Bakery · Caldwell
Ⓒ Catherine Lombardi · New Brunswick
Ⓢ La Scala Italian Pastry · Toms River
★Bovella’s · Westfield
★How Delish · West Orange
Diner Ⓝ Prestige · New Providence
Ⓒ Skylark · Edison
Ⓢ Rainbow · Brick
★Summit · Summit
★Tops · East Newark
French Ⓝ Chez Catherine · Westfield
Ⓒ Pascal & Sabine · Asbury Park
Ⓢ 410 Bank Street · Cape May
★Bistro d’Azur · South Orange
★Lorena’s · Maplewood
German | Austro-Hungarian Ⓝ Black Forest Inn · Stanhope
Ⓒ Asbury Festhalle & Biergarten · Asbury Park
Ⓢ Sebastian’s Schnitzelhaus · Wrightstown
★Pilsener Haus · Hoboken
Greek Ⓝ Ambeli · Cranford
Ⓒ Kyma · Somerville
Ⓢ George’s Place · Cape May
★12 Islands · Stirling
★Stamna · Bloomfield
Hot Dog Ⓝ Rutt’s Hut · Clifton
Ⓒ Destination Dogs · New Brunswick
Ⓢ Hot Dog Tommy’s · Cape May
★Jersey Johnny’s Grill · Woodland Park
Ice Cream Ⓝ APEM · Bloomfield
Ⓒ Ⓢ Hoffman’s · multiple locations
★Bent Spoon · Princeton
★Holsten’s · Bloomfield
★Nicholas Creamery · Atlantic Highlands
Indian Ⓝ Brick Lane Curry House · Montclair
Ⓒ Aarzu · Freehold
Ⓢ Aamantran · Toms River
★ Akbar · Edison
★Mehndi · Morristown
★Moghul · Edison
Italian Ⓝ Cucina Calandra · Fairfield
Ⓒ Catherine Lombardi · New Brunswick
Ⓢ Capone’s · Toms River
★ITA 101 · Medford
★Luca’s · Somerset
Japanese Ⓝ Ani Ramen · multiple locations
Ⓒ Taka · Asbury Park
Ⓢ Xina · Toms River
★Aki · Bloomfield
★Ichiban · Oakhurst
★Umai Sushi · Verona
Latin American | Caribbean Ⓝ Cuban Pete’s · Montclair
Ⓒ Clementine's · Avon-By-the-Sea
Ⓢ 410 Bank Street · Cape May
★Barrio Costero · Asbury Park
★Jaimito’s Peruvian · Clifton
★La Isla · Hoboken
Lunch Ⓝ Calandra’s Il Vecchio Café · Caldwell
Ⓒ Old Man Rafferty’s · New Brunswick
Ⓢ Blue Pig Tavern · Cape May
★Lambertville Station Inn · Lambertville
★Raymond’s · Montclair, Ridgewood
★South + Pine · Morristown
Mexican ⓃⒸ Jose Tejas · multiple locations
Ⓢ Spicy’s Taco & Tequila Bar · Point Pleasant Beach
★Barrio Costero · Asbury Park
★Casa Maya · Gillette
★Julio’s on Main · Vineland
Middle Eastern | Turkish Ⓝ Chutzpah Kitchen · multiple locations
Ⓒ Reyla · Asbury Park
Ⓢ Beladina · Toms River
★Beyond Pita · Montclair
★Bosphorus · Lake Hiawatha
★Lemon · Freehold
Pizza Ⓝ Cucina Calandra · Fairfield
Ⓒ Tino’s Artisan Pizza · multiple locations
Ⓢ Marucas · Seaside Heights
★Brooklyn · Haddon Heights
★Razza · Jersey City
★Santillo’s · Elizabeth
★Star Tavern · Orange
Romantic Ⓝ Bistro D’Azur · South Orange
Ⓒ Catherine Lombardi · New Brunswick
Ⓢ Charlie’s of Bay · Head Bay Head
★Café Matisse · Rutherford
★Rat’s Restaurant · Hamilton
★Washington Inn · Cape May
Seafood Ⓝ Oceanos · Fair Lawn
Ⓒ Blue Point Grill · Princeton
Ⓢ Lobster House · Cape May
★Harvey Cedars Shellfish Company · Harvey Cedars
★Oceanos · Fair Lawn
★Quahogs · Stone Harbor
★Shrimp Box · Point Pleasant
Soup | Salad | Sandwich Ⓝ Il Vecchio Café · Caldwell
Ⓒ Frank's Deli & Restaurant · Asbury Park
Ⓢ Toast · multiple locations
★Millburn Deli · Millburn
★Frank’s Deli & Restaurant · Asbury Park
★&Grain · Garwood
Southeast Asian | Thai Ⓝ A Taste of Asia · Chatham
Ⓒ Origin French Thai · multiple locations
Ⓢ A Little Thai Kitchen · Cherry Hill
★Bamboo Leaf · Bradley Beach
★SLA Thai · Montclair
Southern | Soul Food Ⓝ Marcus B&P · Newark
Ⓒ Delta’s · New Brunswick
Ⓢ Corinne’s Place · Camden
★Drew’s Bayshore Bistro · Keyport
★Kelsey’s · Atlantic City
★Vonda’s Kitchen · Newark
Spanish | Portuguese Ⓝ Don Pepe · Newark
Ⓒ Mar Belo · Long Branch
Ⓢ Europa South · Point Pleasant Beach
★O Pipo · Newark
★Vila Verde · Wayne
★Samba · Montclair
Steak Ⓝ Roots · multiple locations
Ⓒ Stage Left Steak · New Brunswick
Ⓢ Old Homestead · Atlantic City
★Prime & Beyond · Fort Lee
★The Pub · Pennsauken
★Rails · Towaco
Vegetarian | Vegan Ⓝ Veggie Heaven · multiple locations
Ⓒ Good Karma Café · Red Bank
Ⓢ Bella Vida Garden Café · West Cape May; Jardin · Cape May; La Lus Vegan Cafe Beverly (tie)
★Mesob Ethiopian · Montclair
★Veganized · New Brunswick
Wine List Ⓝ Calandra’s Mediterranean Grill · Fairfield; Spuntino Wine Bar · Clifton (tie)
Ⓒ Nicholas Barrel & Roost · Red Bank
Ⓢ Washington Inn · Cape May
★Pluckemin Inn · Bedminster
★Restaurant Latour · Hamburg
★Stage Left Steak · New Brunswick
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The post Poll Results: Readers Choose Their Favorite NJ Restaurants of 2023 appeared first on New Jersey Monthly.
Openings The Gyro Project, Fort Lee A brand-new fast-casual Greek restaurant has opened in Fort Lee. The Gyro Project is serving up Greek favorites like gyros, souvlaki and salads in an elevated atmosphere. Vegan options are available.
2151 Lemoine Avenue; 201-571-4501
The Oak House, Oradell Oradell’s new restaurant is offering a fresh take on casual dining. Menu items—all made in-house—include pizzas, burgers and salads. Be sure to save room for something sweet from the extensive dessert selection.
2 Kinderkamack Road; 201-277-4892
Milk N Cookies, Westwood An elevated cookie shop is set to open a new location in Westwood. In addition to unique cookie flavors, Milk N Cookies offers a full cereal bar. Breakfast and dessert lovers can select their favorite cereals and have them blended into a milkshake—the best of both worlds!
146 Westwood Avenue
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The post The Gyro Project Opens in Fort Lee; Other Dining News appeared first on New Jersey Monthly.
Jerseyans, whether or not their heritage is Italian, know and love Italian food. And judging by its popularity and ecstatic online reviews, Nunzio by Chef Michael DeLone in Collingswood is molto Italiano. A master of the cuisine, DeLone has perfected recipes from every region of Italy's boot. The restaurant resembles an Italian palazzo, with soaring ceilings and hand-painted frescoes on terracotta walls. Tote some Italian wine to this BYO, and presto—you’re in Italia.
And this summer, Wednesdays are even more Italian. There’s live music—romantic, rousing and everything in between—sung in Italian and other languages (sometimes ours) by Shanley Horvitz, who's been singing since childhood.
[caption id="attachment_312683" align="alignright" width="350"] On Wednesdays at Nunzio this summer, Horvitz sings operas, romantic ballads and folk songs from various cultures. Photo: Courtesy of Shanley Horvitz[/caption]
“There must be something in the water,” Horvitz says of her native Vorhees Township, “because the community is passionate about music and the performing arts, and kids have every chance to learn and perform. [...] There was no question about my becoming a professional singer.
“I went to Westminster Choir College in Princeton, now part of Ryder University. I trained as an operatic mezzo soprano and moved to Genoa in northwestern Italy for its many opportunities for singers. I performed frequently and became known for playing the title role in the beloved [Bizet] opera, Carmen.
'Then the pandemic came and the doors closed on singing in public. I came home to Voorhees, and kept up singing lessons and practice.
“When things started to reopen, I made the rounds at restaurants. It was natural for me. I’ve been singing in restaurants since before I could drive myself to them. As a teen, I sang in Beach Haven at The Show Place Ice Cream Parlour, [part of the] Surflight Theatre, which they call Broadway at the Beach. There," she adds with a laugh, "trained vocalists sing as they scoop.
“Singing for customers isn’t Carnegie Hall—where, later, I actually performed a well-received concert. But these local gigs keep your voice in shape, and diners enjoy the change of pace. I was so pleased that Nunzio’s was open to my proposal.”
Affirms Nunzio general manager Anthony Masapollo: “When Shanley knocked on our door, we loved the idea. We like to keep things exciting, and to be an Italian dining destination for multiple reasons. Shanley has a beautiful voice, and adds major entertainment and cultural value. She has brought in a lot of new customers."
“When I perform at Nunzio,” Horvitz says, “nostalgia and joy fill the room. I sing lovely operas full of feeling, plus romantic ballads and folk songs from all over.
“South Jersey is so diverse; there’s usually someone who approaches me after the show to say something like, 'Thank you for making me cry. My grandparents from Sicily—or Ireland, Portugal, Czechoslovakia, Greece, Cuba—played that record.'
“All in all, it’s incredibly rewarding to sing in a sophisticated, multicultural place like Collingswood. And talk about singing for your supper! I get to relish chef Michael’s luscious, authentic Italian dishes. They all reflect the part of Italy they’re from. Eating one dish, suddenly I’m in Napoli. Another, I'm in Tuscany.
[caption id="attachment_312685" align="alignnone" width="778"] The truffle gnocchi at Nunzio is a favorite dish of Horvitz's. Photo: Courtesy of Food Shelter PR[/caption]
"I’m especially partial to chef Michael’s gnocchi with black and white truffle cream. Plus anything with pesto, like his burrata ravioli. Pesto originated in Genoa, where I lived the operatic life,” she adds, a bit wistfully.
“From July 19 through 30, Nunzio’s Christmas in July menu spotlights the Feast of Seven Fishes, Italy’s Christmas Eve tradition,” Horvitz notes. “I’ll be singing at Nunzio every Wednesday through the end of August, and I’d love to sing for you.”
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Find more info and upcoming events on Shanley Horvitz's website, and check out her YouTube channel here.
Nunzio’s BYOB, 706 Haddon Avenue, Collingswood; 856-858-9840. Reservations are recommended for Horvitz's Wednesday appearances.
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The post She’ll Sing for Your Supper: Opera Songstress Brings Her Chops to Nunzio in Collingswood appeared first on New Jersey Monthly.
There are hundreds of places to get a better meal in New Jersey, but not many where you can sing, dance and time-travel to a simpler time.
The post Swan Song for Beloved Lyndhurst Karaoke Bar Lee’s Hawaiian appeared first on New Jersey Monthly.
Do you recognize this masked man in a chef's jacket? Hint: he’s New Jersey’s best-known chef, a food-loving fellow from the Raritan Bay Shore. He owns nine restaurants in the Garden State, five in the Empire State, and others as far-flung as Saudi Arabia.
[caption id="attachment_312192" align="alignright" width="350"] Burke says of dining blindfolded: "It's really empowering to learn how much your other senses can add to a meal when you can’t see what’s going on.” Photo courtesy of Paula Bernstein[/caption]
Yes, it's David Burke, who our magazine has called New Jersey's rockstar chef. His many restaurants include 1776 in Morristown, Ventanas in Fort Lee, and The GOAT in Union Beach, close to his hometown of Hazlet.
Burke’s restaurants are noted not only for their cuisine but for their food and drink specials, live music, comedy nights and trivia nights, and strip nights (as in strip steak). The aim, Burke says, is “to serve delicious and exciting food and to keep the dining experience festive and energizing. A boring restaurant is not what New Jersey wants.”
All good … but why the mask? Welcome to Burke’s latest adventure, Dinner in the Dark, which he calls “a five-course sensory experience dinner.” The special event series has been held, so far, in two of his restaurants.
The deal is you sip and sup blindfolded.
The dinners are prix fixe, and include wine and liquor pairings. Seating is by advance ticketing. Upcoming events take place on July 12 at Red Horse in Rumson; July 21 at the GOAT in Union Beach; and August 9 at Red Horse.
The concept of dining in blindfolds is not new. Burke says he himself “made an attempt 12 or 15 years ago” at the Food Network South Beach Wine & Food Festival. “But it didn’t go as planned,” he relates. "I was burning summer hay so its sweet, woody aroma would tickle diners’ noses. The smoke alarms went off and the fire department stormed our dinner. Not what I had in mind. But I never let go of the idea.”
Burke’s new, smoke-free M.O. is designed “to make the evening all about surprise and discovery. It’s really empowering to learn how much your other senses can add to a meal when you can’t see what’s going on.”
[caption id="attachment_312193" align="aligncenter" width="778"] Upcoming dinners take place at July 12 at Red Horse in Rumson and on July 21 and August 9 at the GOAT in Union Beach. Photo courtesy of David Burke Hospitality Group[/caption]
The reason, Burke says, is that “tasting without seeing refocuses your taste buds on flavor and texture. You sniff the food, explore its crispness or creaminess. Your hearing is enhanced, too. So is your social radar. You chat with your neighbors without knowing what they look like, which is very cool.”
I attended Dinner in the Dark’s second event at the GOAT a couple weeks ago. At the dining room door, I was handed a serious eye mask to put on. Suddenly helpless, especially in high heels, I was led inside and helped into my seat.
The festivities began with Burke’s humorous introduction: “We’re all used to eating another way three times a day. Maybe four or five. Our goal is for you to experience food a whole new way. It’s about exploring every bite—once you can find it on your plate.
"Don’t be shy, eat with your hands. And lick your fingers. No one will see you doing it … except us, and we won’t snitch,” he promised. “Your first course is on your plate, and your napkin better be on your lap. Enjoy.”
That first course was four intriguing bites plated (Burke informed us) like numbers on a clock: at noon, three, six, and nine.
I quickly gave up on silverware, and went to Plan B: groping.
Noon seemed to be a Shore-worthy fried seafood something. Three o'clock was clearly bruschetta. Six, maybe a meatball. Nine ... soft, tasted of truffles; a marvelous mystery. Our drink with that course tasted of gin and a fruit.
Next came more fried stuff with several sauces. I could identify various shellfish but was stumped by the vegetable entries … and fruit? Fried?
The wine was white, it seemed. My neighbor on the left agreed. We chatted. He had a kind voice and a good knowledge of food. I learned he had an interesting executive job with the Seeing Eye in Morristown. “Our clients, who are blind," he said, "tend to truly savor their food.”
[caption id="attachment_312194" align="aligncenter" width="778"] Courses including this risotto are eaten blindfolded. Photo courtesy of David Burke Hospitality Group[/caption]
Next course. One dish had the texture of orzo or risotto topped by … hmm … a mini pizza slice? The wine with that course was another white. Sauvignon blanc? Chardonnay? My right-hand neighbor opined that it was Chard. He had a jovial laugh, and told me, “I like feeling like a kid sometimes. Regressing keeps you young and happy.”
Regressing was going on all around us: giggles, guffaws, exclamations of “Yum!” and “OMG!"
The next plate was our entrée. It held two succulent but incognito meats atop tasty purées. Plus a vegetable ... about which I had no clue.
Our drink for that course was a cocktail containing, I felt certain, a brown liquor. Maybe a Manhattan? Or an Old Fashioned? Mr. Regressing on my right seemed sure we were drinking rye. (He turned out to be a psychologist.)
Our dessert was served with surprising instructions from Burke: Unmask yourselves.
I did, and looked around. Such happy New Jersey faces! Couples and groups of galpals. Everyone was wearing nice going-out clothes, yet no one had suffered a dry-cleaning emergency. I watched the table-hopping and exchange of business cards.
Dessert was served, in tall parfait glasses, recapturing every diner’s attention, visual now included. Here was a very large, very tempting ice cream sundae with all the toppings and more: whipped cream, cherry, cookies, candied fruit and nuts. My just-unleashed chocoholic eye spied some potential treasure at the base of the glass.
I dipped in with my long spoon. The ice cream was coffee-flavored, the cookies were ladyfingers: two elements of tiramisu. Later, Burke’s dessert master, Stuart Marx, confirmed my guess.
“Tiramisu has become kind of a cliché, but its flavors are so good," he said. "I wanted to take it apart and put it back together in a fun way. So here’s a tiramisu sundae to play with. You can mix its components together or eat them one by one.”
I simply made my way to the bottom of the glass. And, yes, lots of exquisite dark chocolate beckoned like sunken treasure. Bittersweet and Valrhona brand, Marx confirmed.
The Dinner in the Dark menu, with all the details and photos of every dish, was distributed. Diners were amazed, myself included.
That unidentified frying object? Broccoli. That sweet round thing I took for a grape? An heirloom tomato!
And perhaps the biggest reveal of all: We’d been drinking exclusively New Jersey wines, from Old York Cellars in Ringoes, Hunterdon County. We’d all liked them.
The GOAT’s beverage director, Rich Karyczak, told me the backstory. “Chef Burke, and the whole team, are passionate about everything Jersey. And we want to let the world know that New Jersey wines have arrived. Our wineries are all about the grape, not trends or marketing.
"And certain grapes grow beautifully here, especially in South Jersey. And our winemakers are as skilled and inspired as anywhere.”
He added, “Our blindfolded diners have been absolutely shocked to find out where the wines they’ve been loving are from. But soon enough, the phrase ‘New Jersey wine’ won’t be so startling.”
I relished everything about this primal meal. (And am over my shame that the dish I took to be pork with rosemary was chicken with sage.) Regressing IS a good thing.
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The post What It’s Like to Eat Dinner Blindfolded appeared first on New Jersey Monthly.
An abnormally warm winter and a late-season freeze decimated the Georgia peach crop this year. Because supply dictates price, peaches and nectarines from California will be in greater demand this summer and prices will be higher. Despite that economic reality, I hope people will still enjoy all that peaches offer and will also check out white peaches and nectarines, which have unique and delicious properties all their own.
Peaches and nectarines are part of the Prunus family, known as stone fruits, in which the seed is encased in a hard shell commonly called the pit. Peach skin has a soft fuzz, and while some people remove that fuzzy skin before eating peaches or using them in a recipe, it's completely edible.
Nectarines and peaches are nearly identical genetically except for the gene that determines whether the skin has fuzz or not.
White peaches and nectarines aren’t newfangled or genetically modified; they’ve been grown around the world for centuries. But in America, until two to three decades ago, they were mostly a niche fruit popular with home growers. Years back, white peaches and nectarines fetched premium prices, due in part to the great care required in their handling and shipping. Growers eventually rekindled white-fleshed varieties in the U.S. and developed fruit that could better tolerate the shipping process.
[caption id="attachment_312077" align="aligncenter" width="778"] White peaches (like nectarines) are high in vitamins C and A, aid in digestion, are packed with cancer-fighting antioxidants, and promote healthy skin. Photo courtesy of Pete Napolitano[/caption]
White peaches and nectarines come in an array of complex flavors and aromas, tending towards the more delicate with sweet honey and vanilla overtones. Not necessarily snow white, their flesh is usually pearl-colored with some rose at the pit—inspiring their bevy of beautiful names, including East Coast white peach varieties such as Snow Giant, Manon, and Raritan Rose.
White peaches and nectarines have several characteristics that set them apart from their yellow counterparts. These include a delicate white flesh and an incredibly sweet taste due to their low acid levels. Because white peaches and nectarines have very low acid, they have the same sweet flavor whether you eat them crisp like an apple or wait for them to become soft and juicy.
White peaches are also commonly a darker, redder-cheeked fruit whose background color is a soft, creamy white. Contrary to the yellow variety, white peaches won’t have a tangy, acidic "bite" that counters the sweetness of the juice.
White peaches are available from late April through mid-October; white nectarines from mid-May through September. But the best of both tend to come early in the summer harvest cycle.
FUN FACTS * Peaches and nectarines are high in vitamins C and A. They aid in digestion, and are packed with cancer-fighting antioxidants. They’ve also been shown to contribute to healthy skin, and consuming them may help prevent UV damage. * Thanks to their lower acid levels, white peaches are a great choice for those with sensitive stomachs. * White peaches are more delicate and vulnerable to bruising than yellow peaches, and they tend to ripen faster. * The history of the nectarine is unclear in the U.S. Some say the U.S. Department of Agriculture introduced the fruit in 1906, while newspaper references have the fruit growing in New York prior to the Revolutionary War. * Nectarines still naturally occur as bud mutations on peach trees. * Georgia nicknamed itself “The Peach State,” but New Jersey holds its own as the fourth largest peach-producing state, behind California, South Carolina, and Georgia.
[caption id="attachment_312078" align="aligncenter" width="778"] White nectarines are nearly genetically equal to peaches except that they lack the gene for fuzz on the skin. Photo courtesy of Pete Napolitano[/caption]
SELECTION AND STORAGE The amount of red color on the skin of a white peach or nectarine doesn’t indication ripeness and can vary greatly from variety to variety. Look for a creamy white background color with no green.
Storage at home depends on how you prefer to eat them and how ripe they were when you bought them. The temperature of home refrigerators can actually damage the eating quality of firm peaches and nectarines, turning them dry and mushy.
If you prefer them crisp, purchase firm fruit and consume them within a day or two. If you like them soft and juicy, leave them at room temperature (not in a plastic bag) until they reach that stage, then refrigerate. The fruit will remain at that stage and can be refrigerated for around a week without damaging the eating quality.
Peaches are ripe when they are extremely fragrant and give slightly to the touch. The best varieties of white-fleshed nectarines are prone to scabbing and cracking, so don't let their appearance put you off.
PREPARATION Because white peaches and nectarines are so closely related, they can easily be swapped for each other in baked goods, salads, salsa, sauces, smoothies, jams, and jellies.
My wife, Bette, makes the most of white peaches and nectarines at this time of year by combining them in the following great recipe for “kuchen” (“cake” in German), a treat our family has loved for years. Hope you enjoy it and that you get your fill of these great fruits this summer!
WHITE PEACH AND WHITE NECTARINE KUCHEN * 2 cups flour * 1 teaspoon salt * ¼ teaspoon baking powder * 1 cup sugar * ½ cup (1 stick) butter, room temperature * 3 white peaches, peeled and sliced * 3 white nectarines, peeled and sliced * 1 teaspoon ground cinnamon * 1 cup heavy cream * 2 egg yolks
Preheat oven to 400 degrees.
Sift the flour with the salt, baking powder, and just ¼ cup of the sugar.
Add the butter and blend until the mixture looks like fine crumbs.
Pour into a greased 8-inch or 9-inch round or square baking pan and lightly press the crumbs on the bottom and sides of the pan.
Arrange peach and nectarine slices over the pastry.
Mix the remaining sugar and cinnamon together, sprinkle over the peaches and nectarines, and bake for 15 minutes.
Meanwhile, in a small bowl, whisk the heavy cream and egg yolks until well combined. Pour over the peaches and nectarines and return to the oven for an additional 30 minutes.
Serve warm or cold, with whipped cream if desired.
About “Produce Pete” NapolitanoWith over 65 years of experience in the produce industry, New Jersey’s own “Produce Pete” Napolitano is a renowned fruit and vegetable expert, author and TV personality who’s appeared on a highly popular segment on NBC’s Weekend Today in New York Saturday mornings for over 28 years. His memoir, They Call Me Produce Pete, is out now. For more information, visit producepete.com.
About Susan BloomA regular contributor to New Jersey Monthly and a variety of other well-known local and national publications, Susan Bloom is an award-winning New Jersey-based freelance writer who covers topics ranging from health and lifestyle to business, food and more. She’s collaborated with Produce Pete on a broad range of articles for over a decade.
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The post The Juicy Details on White Peaches and Nectarines appeared first on New Jersey Monthly.
As every Jersey kid knows, our pivotally positioned state played a central role in the Revolutionary War. The battles of Monmouth, Trenton and Princeton were contested here. General George Washington led his army across our plains, woods, wetlands, and rivers four times, encamping his troops through three miserable winters.
The Revolutionary years weren’t easy for civilians, either. Skirmishes and melées raged between patriots and British loyalists. Perhaps then, as now, Jerseyans put their differences aside to tipple and sup in a local tavern, “chophouse,” or “publick house.”
The following distinguished establishments were up and running by 1776. If these old walls could talk!
[caption id="attachment_311956" align="alignnone" width="778"] Yankee Doodle Tap Room's mural, by Norman Rockwell, depicts his imagining of the Revolutionary-era folk song, Yankee Doodle. Photo: Courtesy of Nassau Inn.[/caption]
Yankee Doodle Tap Room, Princeton You don’t expect your hotel bar to come with centuries of stirring history. But this one does. The hotel is Princeton’s Nassau Inn, and the bar is Yankee Doodle Tap Room.
The Inn opened for business in 1756, when Princeton University, then 10 years old and known as the College of New Jersey, relocated from Newark. The building that now houses Yankee Doodle was the Inn's equine stables, transformed into the tap room in 1939.
“The wooden beams and stonework are from the stables,” says food and beverage director Virginia Fry. “The feeling is pure Americana, with hand-finished wood everywhere and antique lamps. You walk in and expect to see George Washington sitting in a booth.”
Yankee Doodle is “the unofficial pub of Princeton alumni, grad students, and faculty,” Fry says. “The food is sophisticated modern gastropub, and the theme is Princeton. We have Princeton trophies and memorabilia everywhere, including portraits of alumni Michelle Obama, Brooke Shields, and General Petraeus.
"And our patrons love the old wooden booths, where generations of Princetonians carved their initials or names, such as ‘Dr. Einstein.’”
Another Yankee Doodle draw is Norman Rockwell’s largest painting, 13 by seven feet, depicting the Revolutionary folk hero who went to town.
10 Palmer Square, Princeton; 609-688-2600
[caption id="attachment_311950" align="alignnone" width="778"] Barnsboro Inn has been a stalwart in the Sewell community for almost 300 years. Photo: Courtesy of Barnsboro Inn.[/caption]
Barnsboro Inn, Sewell In 1776, Jerseyan John Barnes bought a rambling, 56-year-old, hilltop log house in Mantua Township, 20 miles from Philadelphia: close enough to feel its Revolutionary fervor. Barnes petitioned the Gloucester County court for a tavern license and soon set up shop as an inn and pub. It might be inferred that locals liked celebrating their independence. The tavern and inn became so popular that the location, once called Lodgetown, was renamed Barnesborough, later shortened to Barnsboro.
Al Scuderi has owned the inn since 2021. “But,” says the CPA and lifelong Gloucester resident, “Barnsboro Inn played a big role in my upbringing. My dad and his officemates, who worked five minutes away, had lunch there every work day for years. My parents came here together with a babysitter at home, and we’d come as a family several times a year.
"As a Washington Township High School student, I’d bring my dates here. I’ve been a regular nearly my whole life, and I’m 56. From the beginning, I felt like I was time traveling. The low ceilings and twisty stairs, the incredible notched beams, the beautiful, time-darkened woodwork, and all the history on the walls: Letters, deeds, flags, photos of Teddy Roosevelt at his rally here.”
“Barnsboro Inn always made me feel good. It was an open secret that I wanted to buy the place. After many twists and turns, I was able to do so. I’ve changed the menu. It’s broad and there’s something for every mood—fried seafood, tacos, flatbreads, salads, sandwiches, burgers, steak, salmon. It’s all high-quality but not high-price. I want my customers to love Barnsboro Inn as much as I always have.”
699 Main Street, Sewell; 856-468-3557
[caption id="attachment_311951" align="alignnone" width="778"] Patrons at Clinton House can expect a Colonial environment and farm-to-table cuisine. Photo: Courtesy of Clinton House.[/caption]
The Clinton House, Clinton The Clinton House—set in the graceful downtown of its Hunterdon County town, went up in 1743. Its authentic Colonial style, white with lots of balconies and window shutters, “still looks elegant,” says manager Christine Maniet.”
Once a place for locals to gather and for travelers to sup and sleep, The Clinton House today is “a destination for sustainable seafood and farm-to-table locavore dining,” Maniet says. “We have a deep wine list and lots of American spirits.”
No matter what patrons order, “everyone loves the historical details, like stone fireplaces, stained-glass windows, old wooden beams, and original brick walls. New Jersey may be ultra-modern, but the past is also part of who we are.”
2 West Main St, Clinton; 908-730-9300
[caption id="attachment_311953" align="alignnone" width="778"] Located halfway between New York and Philadelphia, the Cranbury Inn was an important meeting place during the Revolutionary War. Photo: Courtesy of the Cranbury Inn.[/caption]
The Cranbury Inn, Cranberry Built from the 1750s through 1760s, The Cranbury Inn “is set halfway between New York and Philadelphia,” notes owner Bill Arnold.
The inn made an ideal way station on what was then an overnight city-to-city trek via horse-drawn carriage. It offered rooms for weary travelers, stables for their steeds, and food and drink for all.
“Because of its strategic location, and all the Revolutionary military action going on in Central Jersey," Arnold says, "the Inn became a busy meeting place.
“Local history and lore suggest that later, in the mid-1800s, the Inn was a safe house on the Underground Railroad, hiding slaves running for their freedom,” Arnold continues. “Cranbury’s town center is on the National Register of Historic Places, and our regular guests can’t get enough of our stories and ambiance.
"Kids especially are impressed by our displays of Revolutionary muskets and powder horns. We have a kids’ menu, and for the folks, a full bar, burgers, salads, and classics like roast duck, prime rib, and turkey with the trimmings.”
“Connecting with the past," Arnold muses, "is not something most of us do often. But that’s what The Cranbury Inn lets you do.”
21 South Main Street, Cranbury; 609-655-5595
Black Horse Tavern & Pub, Mendham Morris County’s Black Horse Tavern & Pub is the oldest continuously serving restaurant in the state. It was first the home of Ebenezer Byram, whose family settled Byram Township in Sussex County. The house was sold and became a hostelry in 1742. Its appearance is distinctively Colonial, with trellises of red roses and old-fashioned red, white, and blue bunting on ample balconies.
The Tavern is now dedicated to private events. But the Pub carries on its long-established tradition of serving brew, liquor, and uncomplicated, soul-satisfying food with English and American roots: chicken pot pie, fish and chips, ribs, chili, crab cakes, and more. Brunch brings house specialties like kitchen-made corned beef hash and the Jersey Sammy with Taylor ham, fried eggs, and American cheese on a roll, with fries on the side. Now, that’s classic Garden State.
1 West Main Street, Mendham; 973-543-7300
Ye Olde Centerton Inn, Centerton In 2003, Joanne and Brian Goode moved from Manhattan to buy and run this 1740 establishment in Burlington County. “We haven’t looked back,” says Brian. “The place’s charm, energy, and cheerfulness won us over. We realized right away that this inn has always been a regional hub and a hive of activity. It was a meeting place, a polling place, an inn, a tavern. It sits at the precise midpoint between Philadelphia and the wharves at Salem, where the gentry would board ships to visit their families up and down the East Coast.
“So Ye Old Centerton Inn was a place where you’d find out the news and the new ideas,” Goode adds. “I can only imagine the scene in 1776. We still get visitors from Philly and all over South Jersey. There’s a lot of authenticity here, and they come for the history.
"And of course guests come for our food. This is South Jersey, so we serve fresh seafood, plus steaks and a lot of Italian dishes. No matter the dish, the sauces are great. The desserts are rich and the cocktails are fun. But for me, Centerton’s magic is what I call its historic patina: the Colonial atmosphere combined with what I think of as the glow of community.”
1136 Almond Road, Pittsgrove; 856-358-3201
[caption id="attachment_311954" align="alignnone" width="778"] While his troops camped nearby, George Washington slept in friend Jacob Morrell's house. Photo: Courtesy of Wikimedia Creative Commons, Roy Klotz.[/caption]
Scalini Fedeli, Chatham Long before this handsome Colonial residence became, in 1995, the gracious Northern Italian restaurant Scalini Fedeli, it was built as Jacob Morrell’s home. The year was 1740. Scalini Fedeli’s chef-owner, Michael Cetrulo, has delved into his property’s past.
“From my research and the letters I’ve dug up," Cetrulo says, "it was called the Jacob Morrell House, and later Chatham House. Morrell was an outspoken Patriot and friends with George Washington. When General Washington and his troops camped nearby, the General slept in Morrell’s house. Maybe that’s where the expression ‘George Washington slept here’ comes from.
“While here, the General wrote letters to his commanders with his quill pen, detailing strategies for where, when, and how the Revolutionary Army was going to attack British troops. But Washington knew his messenger would be captured. So he filled his letters with false information that succeeded in deceiving the Redcoats.
[caption id="attachment_311955" align="alignnone" width="778"] Drinks are poured in Scalini Fedeli's service bar. Photo: Courtesy of Scalini Fedeli.[/caption]
“Though this property is so important to New Jersey history," Cetrulo continues, "it was never landmarked because it wasn’t kept up. I could and did restore the house’s exterior, but the interior was a shambles when I bought it. I built a large dining room with a coffered, arched, antique-looking ceiling the likes of which early New Jerseyans could have seen only in Italy.”
“But there’s one small room which somehow escaped all the structural degradation. It’s our service bar, and it feels out of the past. If you order a glass of dark rum, Port, or Madeira, like the Colonists used to, it’s poured in this old room, and your drink is a moment of history.”
63 Main Street, Chatham; 973-701-9200
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The post Celebrate the Fourth of July at NJ’s Revolutionary-Era Taverns appeared first on New Jersey Monthly.
Openings Brine, Fair Lawn Brine is expanding to New Jersey. Known for their flavorful, brined chicken, the NYC-based restaurant is opening its second location in Fair Lawn. Stop in and try some of their fire-grilled chicken—plus sandwiches, salads and sides.
3110 Promenade Boulevard
Tony Boloney’s, Margate This popular pizza chain is famous for its gigantic cheese pizza surrounded by tacos and topped with guacamole and sour cream. Other menu items include subs, wings and salads.
9702 Ventnor Avenue; 609-246-7745
Stirling Craft Kitchen, Randolph The owners of Morristown's Stirling Tavern have opened a brand-new restaurant in Randolph. Stirling Craft Kitchen offers creative spins on American cuisine. The menu also features an extensive beer, wine and cocktail list.
500 NJ-10; 973-891-1776
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The post NYC Chicken Spot Comes to Fair Lawn; Other Dining News appeared first on New Jersey Monthly.
When Michael C. Gabriele was finalizing details for the upcoming Jersey-diner exhibit at the Paterson Museum, he and cocurator Heather Garside got together at—where else?—one of the Garden State’s most iconic greasy spoons.
A few miles from the museum, they lunched at the Tick Tock Diner in Clifton, where Gabriele—author of the books Stories From New Jersey Diners, The History of Diners in New Jersey and Colonial Taverns of New Jersey—has been eating since he was a teenager. “My sentimental favorite,” he says fondly.
“Order’s Up! Paterson and the Rise of the New Jersey Diner” opens at the Paterson Museum on Saturday, July 8, kicking off with a public gala from 1-4 pm.
Featuring a panorama of photographs—many taken by Gabriele himself over the years on his many road trips around New Jersey—the exhibit celebrates statewide diners past and present, including those built by the old Silk City Diners division of the Paterson Vehicle Company. Visitors can also expect factoids, artifacts, and a spotlight on Paterson’s legendary hot dog grills and luncheonettes.
And on Saturday, August 5, at 1 pm, Gabriele is presenting “A Roadmap to the Diner Capital of the World”—a 30-minute discussion about the important role the diner has played in Jersey history. “It’s part of the culture, part of the spirit, part of the mythology,” he says.
[RELATED: Why Jersey Is the Diner Capital of the World]
“Order’s Up!” will be on display through September 24.
As for Gabriele’s go-to meal at the Tick Tock? Two eggs (over easy), corned-beef hash (well done), home fries, wheat toast and coffee. And, if he’s in the mood for dessert, a slice of lemon meringue pie.
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The post Paterson Museum Exhibit to Serve Up Jersey Diner History appeared first on New Jersey Monthly.
[caption id="attachment_310630" align="alignnone" width="778"] Superfrico's tiramisu is made with a crunchy topping, meringue and dark chocolate. Photo: Courtesy of Spiegelworld[/caption]
Vibrant Italian-American food is already a strength of New Jersey's dining scene. But a new experience on Atlantic City’s Boardwalk promises to take it even further.
Get ready for Superfrico at The Hook and its “Italian-American psychedelic” cuisine. The Hook, an entertainment enclave created by Spiegelworld, opens in Caesars on June 30 in the 1929-vintage Warner’s Embassy Theatre space, its glorious Art Deco entrance intact.
Superfrico’s dining room is the province of culinary director and chef Anna Altieri, who aims to lead diners on “trippy meals”—which range from a "tingly" cacio e pepe to a "sexy" tiramisu.
Below, Altieri chats about her passion for amped-up Italian food and Atlantic City.
[caption id="attachment_310628" align="alignnone" width="778"] Anna Altieri is the culinary director and chef of Superfrico at The Hook in Atlantic City. Photo courtesy of Spiegelworld[/caption]
"Psychedelic" is a pretty powerful word. Why does the team think Superfrico will intrigue Atlantic City visitors?
Altieri: People have always come to Atlantic City for thrills and chills—to step into a surreal world, à la Vegas, but with Jersey Shore energy and spirit. No one wants a boring meal in Atlantic City.
At The Hook, our number one goal is to maximize the grown-up fun factor. Along with Superfrico, The Hook offers lounges, daters’ nooks, a mixology bar and dive bar, a DJ, and acts by magicians, acrobats and showgirls, plus a ticketed nightly show. With its festive party vibe, The Hook is one-stop shopping for an unforgettable evening. And that’s what AC is about.
How is the menu different from the Italian food Jerseyans know?
Altieri: At first glance, you’ll see your favorite dishes. But here they’re dramatically flavor-forward, with unexpected touches on the palate and in the presentation. I promise that your Superfrico meal will be unique, and that we’ll be all over TikTok and Instagram.
[RELATED: The Best Restaurants in Atlantic City]
[caption id="attachment_310631" align="alignnone" width="778"] Tableside mozzarella gets a stretch by a "mozzarellista." Photo: Courtesy of Spiegelworld[/caption]
Can you give us a little menu tour?
Altieri: Here are some hot picks from what I call "our unruly menu." You can start with Dot’s Meatballs. Dot’s my grandma. At 92, she’s still making them. Their flavors are incredibly vibrant, and they’re served atop crisp iceberg lettuce. The texture contrast is just wild.
Get the fried mozzarella too—as in deep-fried. The pasta with crab gravy is something people cook at home in AC, but you couldn’t find it in a restaurant until now. It’s really unusual but totally works.
Tingly cacio e pepe is the creamy classic, sort of a Roman mac and cheese, but with Chinese peppercorns that light up your tongue. Chicken Parm is a roller coaster for your tastebuds: The chicken breast is smooth, the breading tangy, and the marinara one spicy little devil. It’s topped with our house-made mozzarella, which we’re really proud of.
The mozz is its own course—served from a cart by our own "mozzarellista" with intense sauces and creatively topped focaccia.
[caption id="attachment_310627" align="alignnone" width="778"] Superfrico's chicken Parm is spicy, tangy and topped with house-made mozzarella. Photo: Courtesy of Spiegelworld[/caption]
I’m guessing your desserts are decadent?
Altieri: [Laughs.] Oh, yes—bring your secret dessert fetish to Superfrico. Our sexy tiramisu teases you with a crazy crunchy topping, meringue and, of course, deep, dark chocolate. Mexican hot chocolate budino pudding is a mischievous take on classic AC custard, but with dark chocolate, chile and cinnamon.
How did you get to be a mind-bending chef?
Altieri: My family, from metro Philly, has always spent summers in AC. Its excitement, and Italian flavors, run through my veins. I graduated from the Culinary Institute of America, and my mentor is Anthony Falco. He founded the instantly famous hipster pizzeria, Roberta’s, in Bushwick, Brooklyn, and was a big part of Spiegelworld's original Superfrico in the Cosmopolitan of Las Vegas.
Now I’m bringing my own tastes and tricks to Superfrico AC. My approach is this: Italian food is so great; let’s intensify that beloved marinara and pump up the flavors. Come and check out the buzz.
For more info on Superfrico at The Hook, click here. To make reservations, click here.
This interview has been edited for clarity and brevity.
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The post Atlantic City’s Newest Italian-American Restaurant Promises ‘Psychedelic’ Cuisine appeared first on New Jersey Monthly.
Openings Eddie V’s Prime Seafood, Cherry Hill The popular fine-dining chain has opened its second Jersey location in Cherry Hill. In addition to two private dining rooms, Eddie V’s features an outdoor patio and a V Lounge with a stage for musical performances. The seafood-forward menu includes oysters, scallops, salmon and Chilean sea bass. There's also a variety of steaks, sides and desserts—plus an extensive wine list.
2000 NJ-38 #1072; 856-532-9562
Tasting Notes, Norwood A new coffee-slash-chicken joint has opened in Norwood. The drink menu features espresso-based beverages, teas and specialty lattes. The food menu offers Korean fried chicken, pastas, salads and wraps. In the mood for something sweet? There's a variety of desserts and pastries.
544 Livingston Street, Norwood; 201-499-0339
Sugarfly, Tenafly Located inside The Spring, Sugarfly offers a variety of ice cream flavors—available in a cup, cone, pint or spun into a milkshake. Or, choose a couple of cookies to make it an ice cream sandwich. Vegan and gluten-free options are available.
91 West Clinton Avenue; 609-832-5600
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For whatever reason, rum tends to play second fiddle to other spirits. Drinks made with vodka, gin or whiskey populate every cocktail menu. But you’re more likely to find a concoction made with mezcal or amaro than one with a sugarcane spirit.
“Everyone is waiting for rum to have its day in the sun,” says Erin Wright, who owns Striped Lion Distilling in Woodbury with her husband, Kevin. Since its opening in 2020, the couple has focused exclusively on crafting distinctive rums. “There’s a lot of hurdles to overcome in terms of the populace’s concept of what rum can be,” she says.
Wright finds herself doing a good deal of educating consumers in tasting rooms and at festivals. First, she notes that rum can be made anywhere in the world, not just in the Caribbean. Wright explains that it’s made from sugarcane juice or sugarcane molasses (Striped Lion sources theirs from growers in Florida and Louisiana). These are fermented, then distilled.
The category is diverse: from light (clear) to aged, flavored and spiced. Her favorite part is showing guests how beautifully rum works in cocktails—from a classic daiquiri (rum, lime, sugar) to tiki drinks like the mai tai—and how well it works replacing other spirits in classics like the old fashioned.
Though the revival has been slow, over the last decade the number of rum-producing American craft distilleries has boomed, according to data compiled by the online magazine the Rum Reader. That has made a greater number of rums more visible on store shelves and in bars—and not just big brands like Bacardi and Captain Morgan. Among rums made in New Jersey, you’ll see elegant examples from Diplomático, Plantation Rum and Hampden Estate, bottles you wouldn’t have easily found five years ago.
“Owners of liquor stores, restaurants, bars and cocktail lounges,” Wright says, “have really been more open to using rum in a more diverse array of drinks. More people are open to hearing about rum and not just bourbon or gin.
“We really hope that, as we grow, we’ll have more products that will stimulate conversation around the diversity that is rum,” Wright says. “Ultimately, we want to help consumers really get their minds around all the different things rum can be. It really is a beautiful spirit.”
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The post Why Do We Take Rum for Granted? appeared first on New Jersey Monthly.
[caption id="attachment_310454" align="alignnone" width="778"] Assorted treats from Il Laboratorio del Gelato, which boasts two Jersey locations: Hoboken and Upper Montclair. Photo: Courtesy of Liz Clayman[/caption]
You could call gelato “Italian ice cream,” but that would underrate its luscious texture and emphatic flavors.
New Jersey’s strong Italian heritage, our support of indie businesses and our high-quality food and drink have made our state a haven for gelato makers.
Below, we delve into where you can win the gelato lotto. (Check out more of our favorite spots here.)
Jersey & Co. Gelato [caption id="attachment_310190" align="alignnone" width="1024"] Co-owners Peter Jose (left) and LeKendrick Shaw at Jersey & Co. Gelato in Jersey City. Photo: Courtesy of Jersey & Co. Gelato[/caption]
Jersey & Co. Gelato pays homage to “Jersey City’s beautiful diversity and incredible food sophistication,” says co-owner LeKendrick Shaw. “I grew up in the [now-gone] Duncan Projects, and my co-owner and chef, Peter Jose, is also JC-born and -bred. Our insanely delicious ube gelato, with purple sweet potato from the Philippines, honors Peter’s family roots.”
Before opening in 2018, Jose completed a program at Gelato University, which truly exists, in Italy’s culinary capital, Bologna. “Our gelato is made from scratch right here in our West Side shop,” says Shaw. “We use only top-shelf, fresh ingredients, and we source in-state whenever we can. Our Jersey strawberry gelato is pure Garden State.”
Alongside its two dozen varieties, 12 to 16 of which are scooped daily, Jersey & Co. serves gelato milkshakes, affogato (espresso plus gelato) and dairy-free sorbetto. “Jersey City residents may have international tastes, but they rally around neighborhood businesses,” Shaw reports.
“Word has gotten out, and we now cater parties with gelato cakes, gelato bars, you name it. If Jersey City can think of it, we can make it.”
There's a storefront in Newark Airport's snazzy new Terminal A, too.
*55 Mallory Avenue, Jersey City; 201-918-5646
Newark Liberty Airport's Terminal A*
Gelato Dolceria [caption id="attachment_310452" align="alignnone" width="778"] From left: Co-owner Miguel Paletta, Fox 29's Kathy Orr and co-owner John Caiola prepare to satisfy their sweet tooth at Gelato Dolceria in Haddonfield. Photo: Courtesy of Gelato Dolceria[/caption]
“Entering Gelato Dolceria in Haddonfield is like walking into gelato bars in Italy, which are destinations for hanging out in your neighborhood,” says John Caiola of his shop. “I’m Italian-American and my business partner, Miguel Paletta, is Italian-Argentinean. We were raised with an instinct for what’s authentically Italian. This is.”
Gelato Dolceria’s marquee dessert is imported from the Piemonte region of northwest Italy, where “the milk is from a dairy in a one-time Renaissance monastery,” he says. “Our customers say they close their eyes and they’re vacationing in a northern Italian village.”
The gelato, “lovingly flown in like precious roses,” comes in scoops and cones of rotating varieties, including almond nougat, stracciatella (chocolate chip), crema al' Uovo (“cream and egg, gelato’s original flavor,” Caiola says) and chocolate-hazelnut (“the building blocks of Nutella, minus the processing and additives”).
Patrons have their choice of hot drinks, Italian pastries and cookies, sorbetti such as “bracingly dark chocolate” and frutti de bosco, or “fruits of the forest, meaning intense little berries.”
147 Kings Highway East, Haddonfield; 856-429-8100
APEM Creamery // Sorbetteria [caption id="attachment_310457" align="alignnone" width="778"] APEM Creamery // Sorbetteria in Bloomfield serves a rotating menu of intensely perfected flavors. Photo: Courtesy of APEM Creamery // Sorbetteria[/caption]
APEM Creamery // Sorbetteria’s name isn't an acronym, but simply “my nickname growing up in Passaic,” says Alex Saneski, who co-owns this Bloomfield favorite with California-bred Jennifer Ko. He trained at Manhattan’s French Culinary Institute, where he “discovered an affinity for gelato-making,” he says. “This is so much fun for a chef. The relatively modest amount of cream allows our fresh, natural flavorings to absolutely bloom.
“We limit our menu to around a dozen flavors at a time, so we can perfect them. We love thinking up and working on gelati that showcase various aspects of the state, because New Jerseyans are so into our local culture: rainbow cookie for Pride Week; sweet corn for late summer; something special for National New Jersey Day, July 27. Whatever it is, it will have a lot of attitude.”
870 Broad Street, Bloomfield; 973-666-0438
Bianco Nero Gelato [caption id="attachment_310464" align="alignnone" width="778"] Bianco Nero Gelato delights every kind of customers. Photo: Courtesy of Bianco Nero Gelato[/caption]
Englewood’s Bianco Nero Gelato is the picture of an inviting Italian sidewalk café, tailor-made for relaxing with gelato.
No relaxing in the kitchen though. “Everything is made back here,” says co-owner Riki Berkman. “We have three chefs working around the clock and over 300 proprietary recipes,” she explains. “Thirty-two flavors are prepared every day. The kids love the cotton candy gelato and the biscottino, which is cookies and cream.”
Grownups may gravitate to innovations like sesame-enriched halva pistachio and malabi, a gelato take on a Middle Eastern pudding that's fragrant with rosewater, coconut and pistachio. Bianco Nero also caters to canine connoisseurs, who crave the shop’s dog-specific Mr. Oliver flavors, especially the honey banana and peanut butter maple. “No sugar, no grain—just healthy enjoyment,” Berkman notes. “Bergen County dogs are trend-setters.”
18 East Palisade Avenue, Englewood; 201-731-3088
Gelato Envy [caption id="attachment_310455" align="alignnone" width="778"] Gelato Envy in Rockaway sources high-quality ingredients from Jersey farms—plus France, Italy and Madagascar. Photo: Courtesy of Gelato Envy[/caption]
Mike Rocca, owner of Gelato Envy in Rockaway, has always been driven to be the best. A former tennis pro, he worked as a coach in Italy, “where the game is unbelievably competitive,” he says. “A life-changing encounter with a pistachio gelato in the Tuscan town of San Gimignano” steered Rocca to his subsequent passion: “to ace very high-end gelato” for the discriminating denizens of northern Morris County.
Gelato Envy has done just that. Its milk, fruits and herbs—"nothing artificial, ever,” stresses Rocca—come from nearby farms, but the Valrhona chocolate hails from France, the vanilla beans from Madagascar, the hazelnuts and pistachios from Italy.
Created by a trio of chefs, the roughly dozen daily flavors—heady black sesame, anyone? Or tongue-tickling maple bourbon cinnamon?—are announced on Instagram and Facebook. They complement six classics whose disappearance “would disappoint so many people,” Rocca says.
A handful of sorbetti tempt daily, including lemon basil and mojito. Pup Cups, for four-legged fans, come in one flavor: PB banana, featuring real bacon bits. Ruff life!
350 Rt. 46 at Boro Plaza, Rockaway; 973-343-7968
Il Laboratorio del Gelato [caption id="attachment_310456" align="alignnone" width="778"] Jon F. Snyder is the founder of Il Laboratorio del Gelato. He and his team have developed nearly 300 flavors. Photo: Courtesy of Liz Clayman[/caption]
Jon F. Snyder, the entrepreneur behind Il Laboratorio del Gelato, is a gelato prodigy and pioneer. Before he was 25, he founded and sold another successful gelato brand, Ciao Bella. Next he earned a bachelor’s and MBA from Columbia, and in 2002 opened the first (still-thriving) Il Laboratorio del Gelato on Manhattan’s Lower East Side.
Since his move to Montclair (“with my partner and two toddlers”) in 2020, then to West Orange’s Llewellyn Park in 2022, Snyder has supervised the opening of Laboratorios in Hoboken and Upper Montclair, owned by Montclair resident Mike Kurt.
Snyder is currently scouting a production space on our side of the Hudson; in the meantime, the gelato is made in the brand’s original Manhattan venue. He and his team of chefs create gelato “using the purest, freshest ingredients, and collaborating with some of the best restaurants and chefs in the New York area,” he says.
The team has developed nearly nearly 300 flavors, ranging from allspice to zabaglione. Deep yet nuanced, they include 19 distinctive chocolate varieties, seven mint, five vanilla, five fig, three peppercorn—but just one avocado, cheddar cheese, Earl Grey, Grape-Nuts, Guinness, lucuma (an Andean fruit), mastic (plant resin from the Greek island of Chios), poppyseed, shiso (Japanese leaf) and wasabi (no kidding).
“We offer 48 flavors at any one time,” Snyder says. “Many are seasonal, like summer corn, autumn’s Concord grape and winter’s blood orange. We source locally whenever possible, including Jersey produce.”
In Laboratorio’s Garden State shops, gelato buffs can order cups and cones, plus coffees, then enjoy indoor or outdoor seating. The brand is served in some local restaurants, including Undici in Rumson (one of NJM's favorite Italian eateries) and Birravino in Red Bank. “Our Jersey customers’ tastes are no different from [those in] NYC,” affirms Snyder, who in December opened his first international location in Shanghai. “Discerning clientele find us.”
*500 Washington Street, Hoboken
598 Valley Road, Upper Montclair*
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The post Why New Jersey Is a Hotspot for Gelato Makers appeared first on New Jersey Monthly.
Openings Toastique, Chatham A fast-growing toast and juice bar is opening soon in Chatham. Toastique will offer gourmet toasts, cold-pressed juices, smoothies and smoothie bowls. The Chatham location will be the chain's third New Jersey location. The opening date is set for June 24.
11 South Passaic Avenue
Le Purple, Palisades Park Palisades Park recently welcomed a new lounge/bar to its dining scene. With a trendy ambiance and a view of the New York City skyline, Le Purple offers a classy night out. Stop in for one of their elevated cocktails and a bite from their extensive menu.
7 Broad Ave, 4th Floor; 201-366-4237
Panda Express, Morristown The popular Chinese food chain has opened its newest location in Morristown, serving up favorites like orange chicken, honey walnut shrimp and fried rice.
191 East Hanover Avenue; 973-494-8696
Closings Iberia, Newark After 49 years of business, Iberia has closed its doors. Known for serving classic Portuguese cuisine like paella and grilled octopus, Iberia was a longtime community favorite in Newark’s Ironbound section.
Sol, Woodcliff Lake Sol—a Latin and Spanish eatery known for its warm, relaxed environment and dishes like empanadas, fajitas and tamales—has shuttered.
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North Blu on the Hudson, Weehawken Blu on the Hudson is offering brunch and dinner specials this Father’s Day. Enjoy a view of the New York City skyline while enjoying their extensive menu. Specials include Wagyu skirt steak, mafaldine cacio e pepe and a truffled mushroom omelet. Don’t miss out on the raw bar. Brunch will be served from 11:30 am-3:30 pm. Dinner will be served from 5–10 pm. Reserve online.
1200 Harbor Boulevard; 201-636-1200
Boots & Bones, Jersey City Celebrate the men in your life at Jersey City’s new barbecue joint. Specials include chopped pork shoulder, smoked chicken and black pepper beef ribs. Enjoy a Manhattan or Old Fashioned—available for $10 each on Father’s Day—with your meal. Brunch will be served from 11:30 am-3:30 pm. Dinner will be served from 3:40-10:30 pm. Reserve online.
116 Newark Avenue; 201-706-3237
Grain & Cane, Berkeley Heights Grain & Cane is offering both cocktail and entrée specials for Father’s Day. Enjoy roasted oysters and smoked Berkshire pork chops, prepared by executive chef Louis Bayla. Cocktail specials include a Penelope bourbon flight and the Smoke & Mirrors, made with Don Julio Blanco, blanc vermouth and Suze. Reserve online.
250 Connell Drive; 908-897-1920
Son Cubano, West New York Son Cubano is offering Father’s Day brunch and dinner prix-fixe menus. Menu items include salmon, New York strip steak and steamed mussels. Brunch will be served from 11 am-3 pm. Dinner will be served from 4-10 pm. Reserve online.
40-4 Riverwalk Place; 201-399-2020
1776 by David Burke, Morristown Enjoy 1776’s a-la-carte brunch and dinner menus this Father’s Day. Specials include lobster Cobb salad, truffled steak tartare and prime rib. Brunch will be served from 10 am-3 pm. Dinner will be served from 4-9 pm. Reserve online.
67 East Park Place; 973-829-1776
Central Capitoline, Asbury Park Celebrate Father’s Day with beer and pizza. Capitoline’s special includes two craft beers and a pizza for $25. Choose from 16 tap selections, including several local and craft beers. Favorites from the pizza menu include the Grandpa—a focaccia crust topped with plum tomatoes, caramelized onions, roasted red peppers, basil and Parmesan cheese.
639 Cookman Avenue; 732-455-3609
Lambertville Station, Lambertville Lambertville Station is offering a prix-fixe menu this Father’s Day weekend. Enjoy specials like baked trout, filet mignon, crab cakes and lobster pot pie. Reserve online.
11 Bridge Street; 609-397-8300
Laurita, New Egypt Laurita is offering stations for every craving this Father's Day. Specials include omelets, shrimp cocktail, pasta primavera and pork loin. Brunch reservations are available from 10 am-3:30 pm. Reserve online.
85 Archertown Road; 609-752-0200
South Chucktown BBQ, Atlantic City Spend Father's Day enjoying live music and a Southern-inspired menu. Recently opened and located inside the Tennessee Avenue Beer Hall, Chucktownn BBQ is offering specials like the smoked prime rib cheesesteak. All dads get to enjoy $2 off all craft beers and cocktails. Brunch specials include breakfast sandwiches, mimosas and Bloody Marys, all for $5 each. Brunch will be served from 10 am-2 pm. Dr. Phil and the Heart Attacks will play from 6-9 pm.
133 South Tennessee Avenue
Exit Zero Ferry Station, North Cape May Enjoy all-day happy hour at Exit Zero Ferry Station this Father's Day. Drink specials will feature $10 “Bad Dad Jokes Juice” whiskey sours and $8 Michelob Ultra and Coors Light pitchers. Lunch will be served from 11:30 am-4 pm. Dinner will be served from 4-8 pm.
1200 Lincoln Boulevard; 609-551-4208
Il Mulino New York, Atlantic City Spend Father’s Day on the Atlantic City Boardwalk. Il Mulino is offering a prix-fixe menu with specials like pollo marsala, ravioli porcini and rigatoni Bolognese. Sunday Dinner will be served from 5-7 pm. Reserve online.
1000 Boardwalk at Virginia Avenue; 609-449-6006
Nunzio, Collingswood Nunzio is celebrating Father's Day with a prix-fixe menu. Specials include chilled corn-chowder soup shooters, jumbo shrimp cocktail, loaded potato gnocchi and ribeye. Reserve online.
706 Haddon Avenue; 856-858-9840
Statewide Carrabba’s, multiple locations Carrabba’s is offering an Italian surf-and-turf special this Father’s Day. Specials include a Tuscan-grilled filet and a ribeye with lobster ravioli. You can also order an Old Fashioned with an Italian twist. Finish your meal with a fudge brownie with chocolate mousse, whipped cream and chocolate sauce.
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The post Father’s Day Brunch and Dinner Specials in NJ appeared first on New Jersey Monthly.
Many rising chefs would be thrilled to cook under a well-known executive chef. But Alida Saxon, 39, and Paul Mitchell, 50, grew tired of following other people's recipes.
After gaining experience in a variety of kitchens, they opened their own 12-seat restaurant and takeout shop, RSC, in scenic Stockton, just north of Lambertville.
RSC celebrates its third anniversary this weekend (June 15–18) with a four-day seafood feast called Seafood Smackdown. We recently spoke to Alida and Paul about their origin story, menu and more.
[caption id="attachment_309934" align="alignright" width="350"] Chefs Alida Saxon and Paul Mitchell are passionate about cooking their own recipes. Photo: Courtesy of Alida Saxon[/caption]
Please introduce yourselves to our readers.Alida: I grew up in northeastern Pennsylvania and have been a professional cook since I was 17. I worked mostly in Pennsylvania and Portland, Oregon, where I met Paul. We’ve been together since 2014.
Paul: I’m from Massachusetts and earned an associate’s degree in Culinary Arts from Walnut Hill College in Philadelphia. I started my cooking career in Princeton; next, Philly, and then Portland.
What’s your anniversary celebration, Seafood Smackdown, about?Alida: Summer is when we started [the restaurant], and summer in New Jersey is always a celebration. And, well, [it's about] us and seafood.
Paul: We wanted to shake things up with a more casual seafood menu and extended hours. People can order dishes for takeout or eat in. We can’t take reservations, though. Seafood Smackdown runs from this Thursday, June 15, through Sunday, June 18—noon to 8 pm on Saturday, and noon to 7 pm on Sunday.
What’s RSC’s origin story?Alida: We’d both worked endless hours in sweaty, cramped restaurant kitchens, following someone else’s recipes. We both reached the point of: I can’t do this anymore. We wanted to open our own place and cook our own menu.
Paul: That’s every chef’s dream—no one telling you what to do. We were determined to make it happen. I moved from Portland to New Jersey in 2012, and Alida in 2014, to cook at a restaurant in Rosemont. When it closed, we kept on cooking in the area.
Alida: In 2016, friends of ours convinced us to do monthly private dinners on their property in Rosemont. We called ourselves Rosemont Supper Club, which later became just RSC. We’d max out at 50 diners, and also catered private dinners in people’s homes.
Paul: We were in demand.
Alida: After a while, we got our own space here in Stockton with the plan of opening a one-room chef’s table. [Then] the pandemic came, and we pivoted to takeout of our house-made dishes and condiments, plus high-end packaged foods. We called the shop Atelier, and it’s still part of RSC.
Paul: People around here are well traveled and sophisticated. They value good food and like to have wine with dinner. They know how special it is to have a neighborhood BYO with two experienced chefs in the kitchen.
[caption id="attachment_309938" align="alignnone" width="778"] RSC is located in a gas-station complex—but you'd never know it once you're inside the cozy, 12-seat dining room. Photo: Courtesy of Christian Gianelli/Gianelli Photography[/caption]
What’s RSC's dining-room experience like?Alida: We’re in a gas-station complex, but you’d never know it [once you're] in our sweet little dining room.
Paul: RSC feels like a family-run restaurant in a French village, comfortable and cozy—no one rushing you.
Alida: Cozy as in 12 seats! The largest party we can seat is four. We’re open Friday and Saturday evening by reservation only. Once you’re here, you can stay as long as you like.
What inspired your menu?Paul: RSC has a strong focus on seafood. As a young chef, I really liked this oyster bar in Princeton that had wonderful food and atmosphere. When I visited Paris, I sought out the huitreries—oyster houses. Our dining room is called Huitrerie. We always have oysters and seafood towers. The rest of the menu changes. Now, we’re doing salmon, snails, sardines, caviar, salads, goose egg pappardelle, Wagyu ribeye, a cheese selection and a few desserts.
Alida: We get our amazing fish and shellfish from a fantastic retailer in Lebanon in Hunterdon County—Metropolitan Seafood, which sells nearly a hundred varieties. They get it daily from the Hunts Point Fish Market, and it’s so fresh and high-quality.
What do you sell for takeout at Atelier?Paul: Atelier carries what our customers like to eat for dinner [here], at home—interesting, fun, no shortcuts in the cooking. We have entrées like whole roasted chicken from Griggstown Farm in Princeton, or chicken cacciatore, duck leg confit, asparagus quiche and steak salad. Also, side dishes and snacks like mac and cheese, a hearty soup, chicken liver mousse, hummus, shrimp cakes, smoked trout filet, artisanal cheese and bread—plus lots of European deli and pantry items. Or, if you want to cook with great ingredients at home, you can order our Bolognese or tomato sauces, Caesar or blue-cheese dressings, chicken, grass-fed filet mignon, ground beef, sausage and so on.
Alida: Atelier also sells our own unique specialties like smoked Aleppo (chile) oil or house-made goose egg–enriched ice cream, courtesy of our pet geese. Atelier is open from 11 am to 5 pm, Wednesday through Sunday.
Paul: As you can tell, these two chefs actually have some time off.
The post Stockton Restaurant RSC Throwing Seafood Smackdown appeared first on New Jersey Monthly.
Openings Bleu Coffee, Jersey City Now open in the Powerhouse Arts District in Jersey City, Bleu Coffee is serving up strong coffee and fresh pastries. Bleu sources its single-origin coffee beans from small farms and co-ops all around the world, highlighting an array of unique flavors.
56 Beacon Way; 201-565-2758
Chucktown BBQ, Atlantic City A new barbecue restaurant just joined Atlantic City’s restaurant scene. Located inside the Tennessee Avenue Beer Hall, Chucktown BBQ offers Carolina-inspired barbecue favorites like pulled pork, brisket and ribs. It's only open Friday through Sunday, and the menu items sell out fast, so be sure to arrive early to satisfy your cravings.
133 South Tennessee Avenue
Uncle Louie G, Norwood Stop by Uncle Louie G's new location in Norwood for treats like Italian ice, ice cream and milkshakes. Vegan, dairy-free and sugar-free options are available.
521 Livingston Street; 201-834-4258
Closings Park Place Kosher, Highland Park After serving kosher shawarma, ribs, burgers, hot dogs and sandwiches to the Highland Park community for 16 years, Park Place Kosher has shuttered. An announcement on Facebook did not cite a specific reason for the closure.
120 Raritan Avenue; 732-565-1234
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Jersey City’s renowned social scene gets more exciting today, June 7, opening day of the glamorous, members-only Landmark Club on the riverfront. The latest project of Landmark Hospitality, owned by the Cretella family, the club’s home is elegant wedding venue Hudson House.
Hudson House’s wedding spaces—a ballroom, cocktail parlor and after-party mezzanine—will be joined by a penthouse bar, the Stork Club lounge, only for Landmark Club members. Nostalgically styled in tribute to the fabled Stork Club that ruled Manhattan gossip columns from 1929 to 1965, Landmark Club aims to be a relaxation station.
The club will offer seating at the bar, tables, couches and a rooftop deck, with glittering views of the Hudson River and Lower Manhattan. Members can indulge in recreations of the original Stork Club’s artisanal cocktails, as well as wines by the bottle or glass, a small-bites menu, and maybe a spin on the dance floor, accompanied by a jazz pianist.
[caption id="attachment_309656" align="alignnone" width="778"] Views from the brand-new Felina Steak are stunning. Photo: Courtesy of Landmark Hospitality[/caption]
Downstairs in Hudson House, members and non-members alike can savor Felina Steak, Landmark's new restaurant opening alongside the club. It offers the creative, contemporary Italian sensibility of its sister, Felina in Ridgewood, which has repeatedly landed on NJM's annual 30 Best Restaurants list.
“Felina Steak was created with Jersey City tastes in mind,” notes Maddy Cretella, Landmark's branding and social-media manager. “It’s modern Italian, sophisticated and fun.”
[caption id="attachment_309657" align="alignnone" width="778"] Bone-in veal Parmigiano at Felina Steak. Photo: Courtesy of Peter Bonacci[/caption]
Landmark Club is rolling out members-only experiences at other Landmark properties, too. These include harvest dinners at the Ryland Inn in Whitehouse Station (set to reopen by late summer) and a cigar lounge at the Logan Inn, just across the Delaware River from Lambertville, in New Hope, Pennsylvania. Says Maddy’s dad, Frank Cretella, who started Landmark with her mom, Jeanne Cretella, over 20 years ago, “Our goal has always been to make our loyal guests feel valued and loved. Now we can honor them with deluxe experiences just for them.”
Why join a private club? “Simple,” says Maddy. “Social clubs are about making connections for friendship, career and romance. Also, in Jersey City and nearby, most people live in apartments. With a membership, Stork Club is your own penthouse lounge with a view.”
[caption id="attachment_309672" align="alignnone" width="778"] Landmark Hospitality's Maddy Cretella at Felina Steak. Photo: Courtesy of Peter Bonacci[/caption]
Landmark Club membership is available at three tiers; the first, entry-level Liberty, is for under-30s and artists. Adds Maddy, “Every level extends benefits, invitations to parties and special events, and the ability to bring guests. Liberty [level] gets two [guests], Social gets four and Memorymaker gets six per visit. Your friends are going to absolutely adore you.”
Membership requires initiation and an annual fee. “The way I think of it,” says Maddy, “Landmark Club costs no more than a nice gym membership. Don’t your social life and career path deserve to get in shape, too?”
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Because we tend to eat rhubarb sweetened and in desserts, many think of it as a fruit. But it’s actually a vegetable—a flowering member of the buckwheat family, to be exact—that looks like very big, red-hued celery.
But resemblance is where the similarity to celery ends. Unlike celery, rhubarb is never eaten raw; it's cooked and sweetened into a delicious, sweet-tart pie filling oran alternative to applesauce.
According to the Farmers’ Almanac, rhubarb originated in Asia, reached Europe in the 1600s, and was introduced in America soon thereafter. Because it thrives in cooler climates, it’s a popular crop in New Jersey and other northern parts of the U.S., and is typically available from early spring through early summer.
There are basically two types of rhubarb. One is field-grown rhubarb, characterized by broad, deep pink-to-red stalks, sometimes streaked with green. The other type, hothouse-grown, features much smaller stalks that are a lighter, softer pink color. The latter type is usually more tender than field-grown rhubarb. It's nearly always stringless, but is more expensive and available mainly in upscale produce stores.
Rhubarb is high in antioxidants that help protect against cancer, heart disease and diabetes. It's also a rich source of vitamins C and K, plus potassium, which help fight inflammation, reduce bad cholesterol, brighten skin and strengthen bones.
SELECTION & STORAGE When selecting rhubarb, look for firm, crisp stalks without spots or dark patches. Because its leaves are poisonous and should not be eaten, rhubarb is usually sold with its leaves already cut off. If leaves are still attached, they should be stiff and vivid green; avoid rhubarb that has wilted leaves or flabby stalks.
On field-grown rhubarb, the youngest stems—on which the leaves aren't fully grown—are more tender and delicately flavored than the larger stalks.
After purchasing rhubarb, remove any leaves. Store it in the refrigerator, unwashed, in a plastic bag, for as long as a week.
PREPARATION Rhubarb is sold ripe and, as long as its leaves have been removed, ready to be washed and cooked. As mentioned, its leaves contain toxic quantities of oxalic acid, a compound that can irritate the stomach and interfere with the absorption of some nutrients. So be sure to remove and discard all the leaves before cooking. If the stalks are especially big, tough or stringy, you can peel them as you would celery.
Rhubarb is great steamed, stewed or baked with sugar. For the simplest preparation, wash the stalks, cut into ½- to 1-inch pieces, add a little sugar and just enough water to submerge them, and cook, uncovered, until tender—around 10 minutes, depending on the tenderness of the stalks. (Start with about half a cup of sugar per pound of rhubarb, tasting and adjusting for sweetness near the end of the cooking portion.)
Rhubarb is sometimes mixed with apples in recipes, and it also makes a great companion to strawberries. Add the strawberries when the rhubarb is nearly done cooking, then spoon the mixture over ice cream or shortcake. Better yet, make a traditional strawberry-rhubarb pie, which is one of my personal favorites.
For a delicious and easy-to-bake twist on strawberry-rhubarb pie, check out the following recipe from my friend Dana Kuehm of the family-owned Farms View Farm Market in Wayne. Dana’s strawberry-rhubarb bars are tasty and hearty, and lend themselves perfectly to the star ingredient'ssweet-yet-tart flavor profile.
Wishing everyone a happy summer!
DANA'S DELICIOUS STRAWBERRY-RHUBARB BARS [caption id="attachment_309510" align="alignright" width="350"] Bette Napolitano’s version of Dana’s Kuehm's strawberry-rhubarb bars. Photo: Courtesy of Pete Napolitano[/caption]
Crust: * 1½ cups quick-cooking rolled oats * 1 cup flour * ¾ cup butter (12 tablespoons) * ½ cup sugar
Filling: * 2 cups strawberries, chopped or diced * 1½ cup rhubarb, chopped or diced * ¼ cup sugar * ¼ cup water
Preheat oven to 350 degrees. Butter an 8-by-8-by-2–inch glass dish. Stir together oats, flour and sugar, then cut in the butter using a fork or pastry blender. Mix until crumbs form and set aside 2 cups for topping. Press remaining crumb mixture into bottom of pan and bake for 20 minutes. Allow the dish to completely cool (don't skip this step!).
In a saucepan, combine rhubarb, sugar and water. Cook and stir for 8–10 minutes until thickened and bubbly. Stir in chopped strawberries and pour over cooled, baked crust.
Sprinkle reserved crumbs evenly over rhubarb filling, press down lightly on crumbs, and bake for 30–35 minutes (or until top is golden brown and filling is bubbly). Cut into bars of desired length, and enjoy!
About “Produce Pete” NapolitanoWith over 65 years of experience in the produce industry, New Jersey’s own “Produce Pete” Napolitano is a renowned fruit and vegetable expert, author and TV personality who’s appeared on a highly popular segment on NBC’s Weekend Today in New York Saturday mornings for over 28 years. His memoir, They Call Me Produce Pete, is out now. For more information, visit producepete.com.
About Susan BloomA regular contributor to New Jersey Monthly and a variety of other well-known local and national publications, Susan Bloom is an award-winning New Jersey-based freelance writer who covers topics ranging from health and lifestyle to business, food and more. She’s collaborated with Produce Pete on a broad range of articles for over a decade.
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OpeningsThe Roost, Egg Harbor TownshipA new pub and grill has opened inside Harbor Pines Golf Club. Named for the turkeys that roam the property, the Roost—open to the public—offers indoor and outdoor dining, with views of the golf course and lake. Enjoy classic American fare, plus wines, cocktails and beers on tap.500 Saint Andrews Drive; 609-927-0006Gong Cha, Old TappanThis Taiwanese bubble-tea chain—known for using real tea leaves instead of powdered tea—has opened a new location in Bergen County. The menu offers a variety of milk teas, tea lattes and slushes.216 Old Tappan Road; 201-272-1805La Strada at the Shore, Atlantic CityLa Strada’s first East Coast location has opened inside Harrah’s in Atlantic City. The menu features classic Italian dishes with modern influences, including the famous porcini ravioli, which the Food Network called the “best pasta in the country” in 2019. Make a reservation to see for yourself!Inside Harrah's, 777 Harrah's Boulevard; 609-441-5000ClosingsThe Tortilla Press, CollingswoodKnown as one of the first eateries to set up shop in Collingswood, the Tortilla Press has closed after serving Mexican-inspired dishes for 20 years. Owners Mark Smith and Lydia Cipriani cited rising labor and food costs after the pandemic. Their sister restaurant, Tortilla Press Cantina in Pennsauken, will remain open.703 Haddon Avenue; 856-869-3345
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I scream, you scream, we all scream for locally made desserts. Check out this tempting trio.KULFIWhat: This exotic cold treat is made from cooked-down milk that’s never whipped, resulting in less fluff and more stuff. Dating from India’s Persian-influenced Moghul era of the 15th century, kulfi is a subcontinental passion. Today it’s popular throughout South Asia, the Middle East, and in hubs of the Indian diaspora such as Trinidad, California, Chicago, Dallas, Queens and (naturally) New Jersey. Nowadays, traditional kulfi flavors spotlighting nuts or fragrant spices are complemented by intensely fruity options.Where: Mansoor Ahmed, founder of Heritage Kulfi, is looking ahead to his eventual cup-and-cone kulfi shop. For now, his exotically flavored, all-natural kulfi, made in Princeton, is available by the pint at around two dozen New Jersey retailers, plus through FreshDirect.Ahmed’s six adventurous flavors—Alphonso Mango, Cardamom Chai, Coconut, Earl Gray, Pistachio and Rosewater—“are riffs on classic South Asian kulfi, made with top-quality natural fruit, nuts and spices,” he says. “They’re added to the milk at the start of the cooking process, deeply infusing it. The milk cooks down and condenses slowly, creating lusciously thick kulfi.“I believe this is the densest, most mouth-filling ice cream on the market. The words decadent, sinful and heavenly come up a lot in customer comments.”[RELATED: Great Places to Get Gelato in New Jersey]
WATER ICEWhat: This dairy-free, profoundly refreshing frozen dessert, also called Italian ice, was brought to Philadelphia after World War II by immigrants from Sicily (where it’s called granita). New Jersey’s hub for water ice remains in towns across the river from Philly. The recipe is simple: semi-frozen water, sugar and flavorings. (But oh, those flavorings!)Where: A few water ice shops still make the signature treat in-house. Says Elia Sweeney, owner of Runnemede's Anthony’s Homemade Water Ice: “Our goal is to serve it at the optimal temperature and texture. But let me tell you, getting your water ice smooth, neither chunky nor melty, is an art.”[caption id="attachment_309372" align="alignnone" width="778"] Anthony’s Homemade Water Ice in Runnemede delights patrons of all ages. Photo: Courtesy of Elia Sweeney[/caption]Her “pure” flavors are “bright fruits like mango, tangerine and strawberry-lemon, plus a few chocolates and coffee. That one’s the ultimate iced java. And,” she adds, “we have margarita ices, which customers pour tequila onto.”On the other end of the customer spectrum are “preschoolers who stand at the window to order. I can see only the tops of their heads, but they’re not shy to tell me exactly what they want.” Also on offer at Anthony’s: soft-serve ice cream in a rainbow of flavors.1001 E. Evesham Road, Runnemede; 856-784-8900[RELATED: Iconic Ice Cream Spots at the Jersey Shore]
CUSTARDWhat: With the advent of motor-powered freezing in the 1920s, Jersey Shore boardwalks exploded with frozen custard stands (home freezers were still two decades away.) This venerable Shore treat was a cold version of the rich cream-and-egg filling in pastries and doughnuts. The original custard came in one flavor: cream. Today, the use of egg in desserts is regulated, so contemporary custard is made without eggs, like ice cream.[caption id="attachment_309368" align="alignright" width="350"] A South Jersey staple. Photo: Courtesy of the Custard Hut[/caption]Where: Brothers Jason and Justin Plum run the Custard Hut near Ocean City with their parents and significant others. “Our grandparents started the business in ’77,” says Jason. “We adapted the Shore’s original rich and creamy recipe to get an eggless custard. We use ultra-quality cream and hit the sweet spot between fluffy and chewy. We make the flavors that people want today, including chocolate peanut butter and Jersey blueberry and strawberry. Our vanilla cream flavor recreated the taste of classic custard.”“We’re a multi-generational business," Jason says, "and so are many of our customers. They come to the Custard Hut with their kids and tell us they came here with their own parents or grandparents. The Shore is such a strong community. My job is incredibly demanding time-wise, but I do it because I love my families, my employees and the Shore people we serve.”109 NJ-50, Ocean View; 609-390-0361710 New Road, Somers Point; 609-653-0420
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OpeningsGabriella’s Italian Steakhouse, Red BankGabriella’s Italian Steakhouse has expanded with a 50-seat speakeasy. The Red Bank steakhouse, co-owned by Frank Brusco and Gabriella Varshavsky, is known for its raw bar, Italian dishes and steaks.447 NJ-35; 732-456-6699Captain Obadiah's Seafood Market, MarmoraCaptain Obadiah's Seafood Market, now part of the growing Blue Dog Hospitality Group (Deauville Inn, Yesterday's), is celebrating its grand reopening over Memorial Day weekend. Expect a great variety of fresh seafood—shrimp, crab, oysters and more!—in a casual, laid-back environment. Dine-in and takeout is available.321 Roosevelt Boulevard Kung Fu Tea and TKK Fried Chicken, Cedar KnollsAmerica’s largest bubble tea chain has paired up with a popular Taiwanese fried-chicken joint to open a dual-concept location in Cedar Knolls. Order TKK’s wings, curly fries and charred corn for the ultimate comfort meal, and quench your thirst with Kung Fu’s milk tea or mango green tea.86 Ridgedale Ave Unit 3; 973-939-1771The Human Bean, DumontDrive-thru coffee stand the Human Bean—whose signature beverages are topped with a chocolate-covered coffee bean—is now serving up drinks in Dumont. The Oregon-based chain has over 300 locations throughout the U.S. Choose from such items as the caramel hazelnut mocha, matcha and frozen hot chocolate.417 Washington Avenue; 201-244-8850
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Chef Robbie Felice says he helps people find his newest restaurant by standing on the sidewalk right in front of it.The place is called Pasta Ramen, a name that suggests the hybrid Italian/Japanese food served inside. On South Fullerton Avenue in downtown Montclair, the BYO opened in February, adding to his roster of Viaggio in Wayne and Osteria Crescendo in Westwood, both on NJM’s Top 30 list.The reason Felice stood outside a lot in the early going is that there is no sign, at least in the conventional sense. A Batman-like beacon of light is projected onto the sidewalk showing the artful, if somewhat inscrutable, round logo representing crossed chopsticks on the outline of a round plate. The restaurant’s black glass façade allows people inside to look out, but not so much vice versa.“People walk up to the door,” says Felice, 32, “and are not able to find it. I can’t tell you how many times I’ve been standing right outside and people ask me where it is.”Months after opening, people still take pictures of the logo projected on the sidewalk. As Felice puts it, “Your phone eats first.”[caption id="attachment_308979" align="aligncenter" width="778"] Robbie Felice says he feels "very lucky at 32 to have opened a concept that is not well known, is original and different"—and that diners love it. Photo: Courtesy of Robbie Felice[/caption]The no-sign caprice has its roots in private dining events Felice hosted during the pandemic, featuring an Italian/Japanese meld called Wafu Italian.“We did some speakeasy, kind of secret pop-ups where we served Wafu Italian, and it took off,” he says. “In the last two and half years, I’ve done 10 locations in New Jersey, a few in New York City, and a few in Miami, Seattle and L.A., before eventually coming back here and opening Pasta Ramen in Montclair.”[RELATED: NJ Italian Restaurants You'll Love]
How do Italian and Japanese mate on the plate? In addition to Japanese Wagyu steaks, bao buns and fried calamari in spicy miso sauce, one of the most popular items is called mochi ramen. The noodles are made from gluten-free mochi (a gel-like rice cake) by the New Jersey branch of the Sun Noodle Company. Carbonara sauce is added tableside, along with egg yolk, chopped scallions, sesame seeds, lemon zest, togarashi spice and a blizzard of fresh-grated Parmigiano-Reggiano.“The server instructs you to mix it all together,” Felice says.Sounding a bit abashed, he adds, “I’m super grateful. It’s been nothing short of amazing to open our reservation book the first of every month and be completely sold out for the whole month by 10:30 in the morning. That’s something chefs dream of, and l feel very lucky at 32 to have opened a concept that is not well known, is original and different, and I’m really grateful that everyone loves it and enjoys it. People have been back five or six times already, and I don’t know how they got in.”
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Many Jersey dining spots claim mom-and-pop or family ownership. But not many are run by siblings. In recognition of National Brother's Day—actually an international holiday, on May 24—we got to know Upper Saddle River natives Dan and Joey Grey, who co-own multiple eateries in North Jersey and beyond.NJM: Bros, what places have your stamp on them?Dan: I’m 38 and nine years older than Joey, so I started the business. In Hoboken, I own Saku, Grand Vin Kitchen & Bar and Green Rock Tap & Grill. Plus other places in Fairfield and Sea Bright, and two Real Hot Yoga studios. There’s always something going on.Joey: The two of us partnered up in July 2022 to open Uno Más in Allendale, a really popular BYO taqueria where Adam Rose is the chef. This August, Dan and I will be opening Allendale Social, a restaurant and bar.How did you get into the hospitality game?Dan: I happily tended bar during and after Rutgers and also on Long Beach Island and in Giants Stadium. My last bartending job was at Green Rock in Hoboken. I became a partner there in 2011 and opened my next place, Grand Vin, in 2016.Joey: I started working for Dan as a bartender while at Montclair State. He said it would be enjoyable and rewarding, and he was right.What was your fraternal relationship like growing up?Dan: I always adored my littlest brother. Joey is the baby of the family. We have three other brothers and three sisters. That’s right, eight kids, and I’m one of triplets.Joey: I really looked up to Dan. He was and still is a great brother.What was it like growing up in an eight-kid family?Dan: Busy and fun! There’s always someone to play with outside or do a project with.Joey: You learn to stand up for yourself while at the same time getting along with everyone. It was good training for a social business like restaurant-owning.What’s your division of labor now?Dan: I do business development, which means planning new ventures. I love teamwork and turning a concept into a reality. I’m a free spirit and sometimes have big, complicated, ambitious ideas.Joey: Before we became partners, we went over all the pros and cons and what we would each bring to the table. I’m the pragmatist and once in a while bring Dan the dreamer back down to earth. Like him, I thrive on being around people. I handle our day-to-day management and operations.[caption id="attachment_308845" align="alignnone" width="778"] The open-face tlayuda, a tortilla heaped with chorizo, at Uno Más in Allendale. Photo: Courtesy of KT Harrison[/caption]What’s your advice for siblings thinking of starting a business?Dan: Research your idea and your market to death. Give your concept a unique spin. Know each other’s strengths.Joey: Talk over every little thing with each other. Know what’s possible and practical. Work hard and be prepared to step in to do anything. At Uno Más, sometimes I have to unpack deliveries, wait tables, or clean up.Dan: That’s what it takes. Give luck and success every opportunity to find you.Are your six other siblings involved in your ventures?Dan: Only as devoted diners and fans.Joey: Right. They’re our best customers.Do you see a next generation of Grey restaurateurs down the road?Dan: Not just yet. With my wife, Briana, I became a first-time father to Charlotte in July 2022.Joey: My son Brody, our first too, was born in October 2022. My wife, Victoria, is our busy event planner at Uno Más, so we’re there as a family a lot.Dan: Our kids are first cousins and they’re growing up together at Uno Más. They love our shredded-beef birria tacos.Joey: And our guacamole.
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OpeningsPromenade, Avon-by-the-SeaAn exciting new restaurant has opened on Avon-by-the-Sea’s boardwalk. Promenade’s seafood-forward menu features breakfast, brunch, lunch and dinner options. Enjoy the raw bar and sushi, as well as dishes like red snapper, grilled branzino and pan-seared scallops—all with a view of the ocean. Heartier dishes like braised short rib, pork chops and penne vodka are on the menu, too. There's also a concession window for quick meals during beach days. Owners Carmen and Liam Moloney also own and operate Amelia’s by the Sea in Spring Lake.600 Ocean Avenue, Avon-by-the-Sea; 732-505-7770Good Dog Bar, Atlantic CityThe Good Dog Bar just opened its first location in New Jersey. The popular bar originated in Philadelphia and boasts “good food, good drinks and good times.” Stop in to sample the Good Dog Burger, which is filled with Roquefort cheese and topped with caramelized onions. Other menu options include empanadas, poke bowls and a short-rib grilled cheese. Vegan options are also available. This establishment features two dog-themed floors, two full-sized bars and a game room. Challenge yourself to spot all of the dog-themed artwork throughout the building. A dog-friendly patio will open in June.3426 Atlantic Avenue, Atlantic City; 609-808-3038[RELATED: What’s New at the Jersey Shore for Summer 2023]
Saigon Subs, MorristownThis popular Vietnamese restaurant in Morristown has reopened after undergoing renovations for the majority of 2023. Saigon Subs is ready to welcome patrons back with their delicious bánh mì sandwiches, summer rolls and bubble teas. Don’t forget your side of peanut sauce!98 Elm Street, Morristown; 973-267-9888Sparo’s Deli, RamseyAn Italian-style deli is opening a second location in Ramsey. The owners, chef Adam Rose and financial advisor Mike Sparacino, are longtime friends with a shared passion for food and service. Their menu offers a variety of classic and unique sandwiches, such as the Lil Gracie (made with roasted pork, broccoli rabe and melted provolone). Patrons can also create their perfect sandwich with Sparo’s build-your-own option. Salads and sides are available, too.94 East Main Street, Ramsey; 973-509-0807
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[caption id="attachment_308616" align="alignnone" width="778"] Along Hudson County’s Bergenline Avenue, lineages are expressed in a panoply of lively cuisines. Photo: Laura Moss[/caption]About 20 percent of New Jersey’s 9 million residents identify as Latinx. In Hudson County, it’s even higher, reflecting cultures from South America to Mexico. You can experience this panoply up and down Bergenline Avenue, a bustling strip that runs roughly 90 blocks through Union City, West New York, Guttenberg and North Bergen.Cubans began settling here in the 1950s, earning it the nickname Havana on the Hudson. Later, they were joined by arrivals from Ecuador, El Salvador, Mexico and Colombia.“When people move to a new place, they build community around food,” says Jennifer Ayala, a professor at Saint Peter’s University in Jersey City researching Bergenline’s pan-Latinx culture. “When we walk around, the smells trigger a sense of belonging through food.”[RELATED: Our Favorite NJ Restaurant Towns]
CubanAt 3300 Bergenline, Union City, one block north of Celia Cruz Plaza, named for the Queen of Salsa, cafeteria-style La Churreria (201-866-1501) has been open 45 years. People come from near and far for the pan con bistec beef sandwich and the cruller-like hot churros. According to owner Gloria Moreiro, generations of local families eat here and even return after moving elsewhere. “They come when they are babies to when they are adults,” she says through a translator, gesturing to the filled tables. La Churreria also features ropa vieja (shredded beef), churrasco (skirt steak with onions) and mofongo, a savory Puerto Rican plantain dish. Don’t skip a side of yuca con mojo (cassava with garlic), and be sure to finish with maduro (fried sweet plantains).At 4501 Park Avenue, Union City, Cortaditos specializes in that Cuban drink, a sweetened espresso with steamed milk. Large windows brighten the interior. Try a pastry or empanada with your cortadito.Colombian[caption id="attachment_308617" align="alignnone" width="778"] Parriyas in West New York offers fast-casual Colombian fare. Photo: Laura Moss[/caption]Open since 2021 at Bergenline and 55th in West New York, Parriyas (201-430-3828) features Colombian staples like arepas (ground maize with a filling) and tostones (fried savory plantains). Also burgers and bowls. Burgers? The paisa is a traditional Colombian grilled-meat plate reimagined in burger form, with chorizo, avocado, plantains and more. The salchicha bowl combines french fries, hot dogs and quail eggs under an artfully drizzled, tangy pink sauce of mayo and ketchup. It’s an ode to salchipapas, a street food popular all over Colombia.“I wanted to create something for the young people,” says co-owner Juan Lopez through a translator. “Fast food, but done well, with a Colombian taste.”Traditional Colombian restaurants and bakeries can be found up and down Bergenline. Indeed, Noches de Colombia has six locations on the avenue, and more beyond it. Also notable, Rancho Mateo has one location on Bergenline in West New York, another, larger spot in North Bergen, and one in Elizabeth. Don’t miss the cazuela de frijoles, a plato tipico bean stew with sweet plantains, meats and chicharron (fried pork crackling) with rice, fried egg and avocado. The portion is big enough to constitute lunch the next day.SalvadoranAt La Pupusa Loca, 5910 Bergenline at 59th Street, West New York, an alluring neon sign poses the rhetorical question, “Got pupusas?” This is one of the best places to sample the beloved and versatile Salvadoran dish made with cornmeal, masa, or sometimes rice flour. Each pupusa is made to order, filled with beans, cheese, chicharron (crispy pork) or loroco (a vegetable found all over Central America) and griddled. Classic accompaniments? Curtido (pickled red cabbage) and mild hot sauce. Also on the menu: rich fish stews and roasted meats. Don’t deny yourself a tropical smoothie, juice or mix, such as the light, refreshing fresco de cebada (malted barley with cinnamon and strawberry).Other popular Salvadoran spots include Dona Antonia at 3212 Bergenline at 33rd Street in Union City, and El Farolito at 5515 Bergenline in West New York (201-223-4440).[caption id="attachment_308618" align="alignnone" width="778"] Culinary cultures abound on Bergenline Avenue. Photo: Laura Moss[/caption]ArgentineArgentina is often associated with steak, but in Hudson County, bakeries are the must. Argentina Bakery at Bergenline and 16th Street, Union City, is tiny but humming as customers order empanadas, custom cakes, sweet breads, pastries and the sandwich de miga—dainty bites, six to an order, on crustless soft white. The fillings can be simple (ham and cheese) or distinctive. Try the jamon, morron y huevo (ham, pepper and egg) or jamon, queso y choclo (ham, cheese and corn).At Dulce de Leche at 65th and Bergenline, the menu also features sandwiches like the chori-pan, grilled Argentine sausage with chimichurri.[RELATED: Where to Enjoy Argentine Fare in Northern NJ]
Translation provided by Dr. Jennifer Ayala, Valeria Calle and Michelle Perez.
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On a brisk afternoon in March, Tim Pewitt was preparing for the burn of summer. That morning, Pewitt, founder and brewer of Wet Ticket Brewing in Rahway, had unloaded three pallets bulging with watermelons.That was the easy part. Next came splitting and juicing the more than 100 bulbous cannonballs, then pumping the juice into a vat of fermenting wheat beer.“It’s a lot of work,” admits Pewitt—but worth it, because Wet Ticket has sold out its cans of seasonal Tastes Like Summer watermelon wheat beer since their debut in May 2017.The story of the beer dates to Pewitt’s home brewing days.“It was late summer,” he recounts, “and as usual we had had a party, and there was an extra watermelon downstairs in the refrigerator.”There was also a small batch of American wheat beer brewing that he had yet to bottle. “I looked at both and said, ‘Why not?’” He brought the concoction to a Rutgers tailgate. All 5 gallons disappeared. That’s when “we knew it was something good,” he says.[caption id="attachment_308607" align="alignnone" width="778"] Watermelons await juicing at Wet Ticket Brewing in Rahway. Photo: Courtesy of Wet Ticket Brewing[/caption]Watermelon and beer might seem a surprising combination, but the classic summer refreshers work as well together as they do side by side.“I love my IPAs like anybody else,” says Pewitt, “but the watermelon just has such a nice, clean, refreshing flavor.”The first watermelon-flavored beverage I tried that didn’t taste like a Jolly Rancher candy was a Hell or High Watermelon from California’s 21st Amendment Brewery. Now, every year when temperatures rise, I hanker for a watermelon beer.Since 21st Amendment helped introduce the concept, adding the fruit to its wheat beer, it has been embraced by craft breweries all over. Some add watermelon to pale ale, others, to more intense sours or to IPAs. Some use fresh watermelon juice; others, purées. No matter the method, the beers are beloved by beer geeks and new fans alike.Garden State brewers are watermelon mavens, too. In recent years, Cape May Brewing, River Horse Brewing and New Jersey Beer Co. have all experimented with the fruit.In addition to Wet Ticket’s watermelon wheat, you can count on an annual release of the popular sour Watermelon Splash from Egg Harbor Township’s Hidden Sands Brewing Company.The thing about watermelon beers is that they can be made only when watermelons are in season. So don’t wait.“If you’re still seeing watermelons at Costco,” says Pewitt, “then we’re probably still making it.”
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The enterprising North Jersey chef/restaurateur Ryan DePersio is known for Fascino in Montclair and Battello—two of NJM's favorite restaurants—and Kitchen Step in Jersey City. Earlier this year, DePersio opened an outpost of Kitchen Step at Newark Liberty International Airport’s impressive new Terminal A. "I love the fact that our airport diners’ first or last meal in New Jersey is pure Jersey eats," he says.Why did you decide to expand Kitchen Step to the airport?Actually, we were recruited! My business partners were approached by Master ConcessionAir, a Miami-based international restaurant group. Their business model is to partner with known chefs who deliver consistent quality, and work with them to open their brand in their area airport. The goal is to give passengers a local experience, not to mention good food. The company has a great reputation, and I loved the concept. We opened on January 15 of this year.
[caption id="attachment_308323" align="alignright" width="350"] Chef Ryan DePersio's latest project brings Jersey's dining scene to a global clientele. Photo courtesy of Anthony Scali/Scali Media[/caption]What sold you on the idea?A few things. For one, I’m so proud of New Jersey’s fantastic dining, and I want everyone to know about it. So I was really excited. I felt that opening my homegrown Jersey restaurant in this sparkling, attention-getting airport would let travelers who don’t live and dine out here get a taste of the Garden State. It’s a really cool thing to represent that.
Also, Newark Liberty Airport is a local source of pride. Our Jersey airport has been at the forefront of making flying in and out of the New York area less stressful and more comfortable. To be a part of that appealed to me.
Are your Newark Liberty diners getting the original Kitchen Step experience?Obviously, Terminal A isn’t Jersey City’s Van Vorst Park Historical District. But that’s our name on the sign, and a restaurant has got to deliver. Our airport customers get the same welcomes and personal service. And under executive chef Keyon Coleman, a veteran of Fascino and Battello, what we serve is completely Kitchen Step food.
[RELATED: Our Favorite NJ Restaurant Towns]
What’s the dining competition like in Terminal A?I don’t see it as competition, but as variety. Just like on a Jersey Main Street, you can get everything there. But we’re the place in the terminal with real chef’s food and full restaurant service. Plus, we offer 200 seats and numerous dining areas, each with its own personality.
Because we’re open from 6 in the morning to 10 at night every day, we have a very broad menu. Although I consider our prosciutto and egg–based Italian breakfast sandwich an anytime treat.
Are passengers treating Kitchen Step like an airport lounge?Some travelers are in a rush and have a quick bite or get a sandwich to bring onboard. Others are not in a hurry. I think that travelers are getting to airports earlier, so once they’re past security they have some real downtime. The travelers with a connecting flight or layover may have hours to wait. And how nice is it not to kill time in a plastic chair, but to relax in a real restaurant with not a single annoying TV screen, and enjoy a dish like our KS Burger, with caramelized onions, aged cheddar and smoked bacon?
Here’s something interesting: Some business-class passengers are choosing Kitchen Step over their airport lounge’s free chow. Our food’s a lot better, and our atmosphere much friendlier. People can sit at our full bar or our 20-seat circular counter and have a conversation.
[RELATED: NJ Artist Hopes His Mural at Newark Airport Makes Everyone Feel Welcome]
Has Kitchen Step at Newark Liberty been a success?We’re very, very busy, so yes. And for me, I love the fact that our airport diners’ first or last meal in New Jersey is pure Jersey eats from Kitchen Step.
No one knows New Jersey like we do.* Sign up for one of our free newsletters here*. Want a print magazine mailed to you?* Purchase an issue from our online store*.The post Chef Ryan DePersio’s Kitchen Step: A Taste of Jersey City at Newark Airport appeared first on New Jersey Monthly.
OpeningsLita, Aberdeen A modern Iberian restaurant has opened up in Aberdeen. The menu incorporates Spanish and Portuguese classics that remind chef David Viana (who also owns Heirloom Kitchen and Heirloom at the St. Laurent) of his childhood. Lita’s paella offerings include rabbit, shrimp and day-boat scallops. Other specials include grilled octopus, grilled razor clams and piri piri chicken.1055 NJ-34 Aberdeen Township; 732-696-8517Kraves, DenvilleA brand-new restaurant with an extensive breakfast and lunch menu has opened up in Denville. Kraves has a sandwich for every occasion—choose from a variety of paninis, burgers, wraps and hot and cold subs. Breakfast items include waffles, steak and eggs, and stuffed French toast.28 Diamond Spring Rd, Denville; 973-453-6655Teriyaki Madness, Old BridgeThis fast-casual chain boasts Asian-inspired, made-to-order items including customizable bowls. Appetizers range from edamame and egg rolls to potstickers and crab rangoon.1050 A US-9, Old Bridge; 732-313-6043ClosingsCherry Hill Diner, Cherry HillThe Cherry Hill Diner has closed its doors after 58 years. The community favorite is set to be demolished and replaced by a car wash later in the year.2341 NJ-38, Cherry Hill; 856-667-8255
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In their own words, four local women share the challenges and rewards of making their mark on what was once a man's world.Jeanne CretellaFrom snack stand at the Staten Island Zoo to co-founder of Landmark Hospitality"I never thought I’d be in the restaurant business. I went to FIT—the Fashion Institute of Technology—in Manhattan to study fashion merchandising and marketing. Turns out that fashion and restaurants have a lot in common: They’re both about taste, trends and gratification.
When I was 19, I got a snack-and-souvenir concession spot at the zoo with the guy I’d been going steady with since I was 12. That guy is [now] my husband, Frank. We had the idea to do catering for small events at the zoo. We both grew up in Italian families where everyone cooks, and we felt comfortable in a kitchen. The events became bigger and more deluxe, and we did catering full-time all over the metro area. We both loved the business.
The turning point was an Andrea Bocelli concert we went to in 2000 at Liberty State Park in Jersey City. We drove by an abandoned construction project on the waterfront, with views of Lower Manhattan and the Statue of Liberty. Frank snuck out during the concert and came back to tell me, “We have our first restaurant site.”
That became Liberty House, which opened in spring of ’02. It was, and is, a very personal-feeling place that can handle tables for two or large parties with equal finesse, and it took off. Next we opened Stone House in Warren, and then we bought Ryland Inn, with Anthony Bucco as opening chef. He led Felina in Ridgewood for us later, and is now our culinary director, who roams the restaurants making sure everything’s just right.
Today our company has [over a dozen] restaurants and event spaces, some with boutique hotels. And we have exciting plans to revive historic inns. We call ourselves Landmark Hospitality because our buildings themselves are New Jersey institutions.
The company has been a collaboration: I own 51 percent and Frank 49. He handles business development and construction. I’m in charge of management and day-to-day operations at all our properties, dropping in to ensure “owner-on-premises” excellence. My day off is the restaurant world’s day off, Monday.
We have our next generation on board: Our daughter, Maddy, who has a bachelor’s in business from Monmouth University, is our marketing czar. Maddy spearheads our advertising, press and social media. She has introduced loyalty and membership plans, which help turn Landmark wedding guests or restaurant diners into repeat customers who feel like part of the Landmark community. Restaurants cannot survive on special-occasion business.
[RELATED: Hospitality Runs in the Cretella Family]
The hospitality industry can’t survive without new blood, either. If you have an idea, feed it. Learn everything you can about the field. Explore what’s out there so you can find a niche. Reach out to other women entrepreneurs; go to events, conferences and trade shows, and ask for short meetings with the women you admire. Keep asking for help, learn from your mistakes, and never quit. But don’t work nonstop or short-change your family—they’ll want to work in your business some day!"
Sneh MehtaniHer Mehtani Restaurant Group has garnered global clientele [caption id="attachment_308093" align="alignnone" width="1500"] "Decades ago, we had to play by the guys’ rules. But now everyone knows that women bring invaluable perspectives and skillsets to the conference table," says Sneh Mehtani, seen here with her son, Shaun, and her husband, Satish. Photo courtesy of Mehtani Restaurant Group[/caption]"It took a while to find my career. I moved from India to this country as an esthetician, transitioned into bartending for a more social atmosphere, then joined Air India in sales. When the airline flew into NYC, staff was housed in the famous Hotel Pennsylvania, right across from Madison Square Garden and Penn Station, where they also held very popular Bollywood shows.
That’s when I had the idea to create an authentic and accessible Indian restaurant right in the hotel to serve Air India people, customers going to the shows, 34th Street shoppers and people on their way to the Garden or Penn Station. The Moghul Room opened in the hotel in 1984.
A few months later, my son Shaun was born, and Mehtani Restaurant Group expanded to Edison, then Morristown. You could say I was busy. My husband, Satish, worked as a civil engineer the first five or six years, then got involved [with my business]. He collaborated with architects, networked with town officials and brought in the chef talent from India. I devoted myself to day-to-day operations—the people side.
[RELATED: Mother’s Day Brunch and Dinner Specials in NJ]
We catered a huge number of weddings and saw a growing demand for lavish, multi-day Indian weddings. We pivoted in that direction and went international. We became known for interfaith and intermarriage wedding banquets: Indian-Jewish, Indian-African American, Hindu-Muslim. We weren’t judgmental; a wedding is a celebration of love. And bringing two cultures together, or mixing tradition with modern, is so satisfying.
So many more women are in the field now. Decades ago, we had to play by the guys’ rules. But now everyone knows that women bring invaluable perspectives and skillsets to the conference table. I networked tirelessly to meet and work with exceptional women. First I was mentored, then I mentored others. My advice is to never stop networking, learning and sharing."
Adds son Shaun Mehtani: "The family business was born in 1984, and so was I. I grew up in the business—waiting tables, tending bar, catering big Indian weddings. In 2013, the New Jersey Restaurant and Hospitality Association honored my mom as Restaurateur of the Year, the first Asian winner. That year, when I was 29, my parents made me managing director of Mehtani Restaurant Group. We’re moving in exciting new conceptual and culinary directions at established and new places, like [churning out] New Jersey’s first Indian pizzas at Papa Pancho in Edison. And I love it that the original Moghul Room, in Manhattan, is still going strong."
Geraldine KeoghAfter “intolerable” early retirement from her first business, she found sweet salvation[caption id="attachment_308095" align="alignnone" width="1024"] "When you own your own business, every day is different. I love getting up in the morning," says Geraldine Keogh, seen here with her daughter, Lindsay Smith. Photo courtesy of the Dessert Ladies[/caption]"I’m from Dublin, Ireland, and relocated to Stirling in Morris County in 1985. I built and ran a busy daycare business, and then I tried to retire. But I couldn’t. I missed the pace, the optimism, the thrill of making things happen. I had to get back into the business world.
My knack for taking an existing consumer[-focused] business model and making it better led me to … dessert. I’d always loved the positivity, creativity and beauty of confections, and I felt there was a market waiting for simply breathtaking and luxurious desserts.
Our daughter, Lindsay, who was then in her first job, doing marketing and graphics for small businesses, joined me. My husband, Colm, and our two sons had nothing to do with this! We hired a team of gifted bakers and decorated a beautiful retail space. We opened in 2010 in Stirling as the Dessert Ladies, a retail bakery with gorgeous cakes and pastries, plus party accessories and hostess gifts. We could customize everything, including dessert bars.
The shop also served as a showroom for two markets I wanted: catering for corporate accounts, and corporate gifts. As we all know, New Jersey is stuffed with major corporate headquarters. These wealthy companies hold endless marketing events and conferences, and they give gifts in very large numbers. I found out it’s not unusual for them to order 10,000 pieces of a custom pastry.
So I started a related business under the same roof, called Biens Chocolate Centerpieces. Biens, a pretty French word for goods, is our own Belgian chocolate truffle that we developed for corporate gifts. It’s also sold at Neiman Marcus and Saks. In 2020 we opened a manufacturing plant in Denville. Our baking is very green, and so is our packaging. We weathered the pandemic by focusing on online orders for delivery or pickup.
To succeed, networking is everything. Take free classes in small-business entrepreneurship offered by organizations like Rutgers, Goldman Sachs and WBENC (Women's Business Enterprise National Council). Go to conferences, trade shows, lectures—and build a network. It will keep you afloat.
My network came to the rescue in 2014, when the NFL wanted desserts for 11,000 tailgaters at the Super Bowl in MetLife Stadium in East Rutherford. I couldn’t do it alone, and recruited six other Jersey bakers to help fulfill the order. We all benefited. When you own your own business, every day is different. I love getting up in the morning, and Lindsay tells me the same."
Sheree SarabhayaFrom diamond expert to Thai restaurateur[caption id="attachment_308097" align="alignnone" width="984"] "Just like I learned cooking from my mom and grandmother, he learned the restaurant business from me" says Sheree Sarabhaya of her son, restaurateur Luck Sarabhayavanija, seen here. Photo courtesy of Montclair Hospitality Group[/caption]"I was a gemologist in Bangkok for a Thai company, and when my whole family relocated to Belleville, I found work in Manhattan’s Diamond District. I did that for almost 20 years.
Then I was ready for something new, closer to home. My half brother had opened a Thai restaurant in Montclair, and I believed that was something I could do. I’m a woman whose dreams are about food, not about Brad Pitt. I grew up in Bangkok, where many restaurants have female chefs and/or owners. Traditional Thai cuisine, with its exquisite balance of flavors, is revered throughout the country, and girls grow up learning cooking from their mothers and grandmothers. Every Sunday my two sisters and I would make a big meal together with our mom, who was a fantastic Thai cook, and our grandmother. I learned everything they knew.
My first restaurant was Spice I in Bloomfield. I moved with my son, Luck Sarabhayavanija, to Montclair and opened Spice II there, and, next, Boon Thai in Livingston. I opened Kai Yang in Montclair in 2017, serving what might be Luck’s favorite food, Thai grilled chicken with sweet-and-hot sauce, plus sticky rice on the side. In Thailand there are restaurants that serve only this dish.
Kai Yang thrived even during the pandemic, because grilled chicken is a great takeout dish. I’ve trained my kitchen team well, and I stop into the restaurant every morning just to taste everything. And I’m often there for dinner. But I’m realizing, especially post-Covid, how precious every day is, and I’ve been making more time for my family and my three big dogs. It’s a balancing act.
[RELATED: Where New Jersey’s Chefs Eat]
When you own a restaurant, it’s your life. Developing a great concept and keeping it fresh takes over your time and your thoughts. If you have a family, involve them. My son Luck was always a part of everything I was up to. Just like I learned cooking from my mom and grandmother, he learned the restaurant business from me. Luck founded Montclair Hospitality Group and the very successful pastaRAMEN and Asian-fusion Ani Ramen, with multiple locations in Jersey and New York. My son’s company actually owns Kai Yang now. But I’m still the boss there."
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If you’re a fan of mine, you know I’m a longtime tomato lover.
You may also know that supermarket tomatoes are often picked unripe so that by the time they arrive at a supermarket, they still look appealing. (Many such tomatoes end up tasting like cardboard.)
If you want a tomato that truly tastes like the homegrown kind, especially during winter and early spring, the only choice is a Campari, also known as a cocktail tomato. Smaller than other varieties, a Campari offers way more flavor than larger, potentially bland tomatoes. It’s truly worth a taste.
COOL CAMPARI FACTSThe Campari enjoyed far more than 15 minutes of fame when it was featured on a 2002 episode of The Sopranos. The following year, sales of Camparis increased by over 50 percent.
Produce Pete discusses the virtues of Campari tomatoes in a recent segment for NBC’s Weekend Today in New York, filmed from his home. Photo courtesy of Pete Napolitano/NBC
High in lycopene, a cancer-fighting antioxidant, Campari tomatoes are recognized for their juiciness, high sugar, low acidity and lack of mealiness—traits that contribute to their signature taste. Camparis are deep red, larger than cherry tomatoes but smaller and rounder than plum tomatoes. They can be produced from different varieties, such as Mountain Magic, and are grown throughout the U.S. and offshore. They are often sought-after in cooked dishes where tomatoes with a high sugar content are desired.
The Campari tomato is a hybrid that was developed for the late-20th-century market. Camparis were branded from the beginning as the “tomato lover’s tomato” to distinguish them from the more than 6,000 varieties that werealready on the market. That tagline was so convincing thatthey became a supermarket favorite with a few years. Though Camparis currently account for less than five percent of total tomato sales in the U.S., according to SpecialtyProduce.com, their popularity is relatively high for a single variety.
Camparis are redder than most store-bought tomatoes because they’re grown hydroponically and ripened on the vine, which also eliminates the need for pesticides. In supermarkets, Camparis fall into the “tomatoes-on-the-vine” (TOV) variety, which has become increasingly popular over the years.
Because they’re transported with their vines still attached, they continue to ripen naturally in transit. This means they don’t have to be artificially ripened with ethylene gas.
Available nearly year-round, Camparis are great for snacking out of hand, and are often served fresh over salads, mozzarella or specialty meats. They’re delicious roasted and served on pizza, sandwiches or in salsa. They also make a superb bruschetta, pairing wonderfully with basil and garlic.
When inspecting Campari tomatoes at the store, make sure they’re all still connected to the vine. (If they’re not, they’re likely overripe.) Store Camparis on the kitchen counter in an open container at room temperature, away from direct sunlight, until they’re completely ripe. Don’t refrigerate them—it kills their flavor, texture and nutrients.
My wife, Bette, likes to make her own tomato sauce. When she runs out of her summer tomatoes, she uses Camparis as a great fallback. (While Camparis can sometimes be expensive in winter, they can also go on sale very suddenly, so we’re always on the lookout for them.)
For a fresh, simple and savory side dish, check out Bette’s tasty Campari Tomato Salad Italiano, which showcases this delicious tomato’s star qualities.
BETTE’S CAMPARI TOMATO SALAD ITALIANO* 3-4 Campari tomatoes * ¼ cup olive oil * 2 cloves garlic, finely chopped * 1 small red onion, finely chopped * 3 tablespoons basil, chopped * 2 tablespoons fresh Italian parsley, finely chopped * 2 teaspoons dried oregano * ½ teaspoon salt * ½ teaspoon pepper * Red wine vinegar or balsamic vinegar to taste
Quarter the tomatoes and place them in a salad bowl. Add the remaining ingredients and toss well. Toss again right before serving, and enjoy!
About “Produce Pete” NapolitanoWith over 65 years of experience in the produce industry, New Jersey’s own “Produce Pete” Napolitano is a renowned fruit and vegetable expert, author and TV personality who’s appeared on a highly popular segment on NBC’s Weekend Today in New York Saturday mornings for over 28 years. His memoir, They Call Me Produce Pete, is out now. For more information, visit producepete.com.
About Susan BloomA regular contributor to New Jersey Monthly and a variety of other well-known local and national publications, Susan Bloom is an award-winning New Jersey-based freelance writer who covers topics ranging from health and lifestyle to business, food and more. She’s collaborated with Produce Pete on a broad range of articles for over a decade.
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The post Produce Pete: Early Spring’s Best-Tasting Tomato appeared first on New Jersey Monthly.
Hours after receiving an honorary Ph.D. and giving the commencement speech at Johnson & Wales, the Charlotte, NC, University noted for its culinary program, chef David Burke was still exhilarated. “I got the notice a few months ago,” he said Thursday, “but I didn’t realize the importance of what it was until today. It’s really nice to be recognized on that level. Wow!”
“I didn’t even know the award existed for a chef,” he added. “You don’t get Ph.D’s for hospitality. That’s not in my world. I’m really touched.”
Burke has eight restaurants in New Jersey, including the NJM Top 30s 1776 by David Burke in Morristown and Red Horse by David Burke in Rumson—not to mention seven others in the U.S. and one in Saudi Arabia.
“It’s nice,” he reflected, “because there’s a lot more that we do as chefs than just cook. We’re managing people, and the not everybody is coming out of Harvard and Yale. There’s a lot of stress, close quarters, long hours, language barriers, and the intensity of the heat. People work weekends and holidays. There’s permits, boards of health; they want a kitchen to look like hospitals. A lot lands in the lap of the chef.”
[RELATED: David Burke, NJ’s Rockstar Chef, Serves Flavor, Fun and Surprise]
Does he ever feel like stepping down?
“I’ve been at this 40 years now,” he replied. “To be able to stay passionate and also give back is important. I love the mentorship and staying true to the profession.”
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The post Chef David Burke is Now Dr. David Burke appeared first on New Jersey Monthly.
OpeningsJersey Mike’s, HainesportJersey Mike’s is a staple throughout the Garden State, but a new location in Hainesport is quite unique. It’s owned by the Ballard brothers, quadruplets who have always dreamed of running a Jersey Mike’s together. Erich, Sam, Tom and Nick worked at the Middletown Jersey Mike’s in their teens. Stop in for one of your favorite subs or cheesesteaks.
1520 NJ-38 Unit 6, Hainesport; 609-534-2282
Tous les Jours, BergenfieldA popular South Korean bakery chain has opened in Bergenfield. Already boasting six other locations throughout New Jersey, Tous les Jours is known for making fresh, French-Asian-inspired breads and pastries on the premises each day. Indulge in items such as the taro buttercream bread, walnut caramel scones and mango cloud cake.
387 South Washington Avenue, Bergenfield; 201-771-0117
Turning Point, ParamusTurning Point is opening up a new location in Paramus. The chain began operating in Little Silver and now has over 10 locations throughout New Jersey. Turning Point is known for breakfast and lunch specials like cinnamon roll pancakes, bruschetta Benedict and shakshuka. The menu also features seasonal beverages, toasts and egg dishes.
65 Route 4 West, Paramus; 201-345-4399
ClosingsAngeloni’s II, Atlantic CityAfter 42 years in business, Angeloni’s II is closing its doors. After successfully growing his business into an Atlantic City staple, owner Alan Angeloni is retiring. Angeloni’s was known for serving Italian classics, from veal braciole to gnocchi to spaghetti and meatballs. Although patrons are sad to see Angeloni’s go, they do have a plethora of other great dining choices in Atlantic City to sample.
2400 Arctic Avenue, Atlantic City
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The post Quadruplets Open Jersey Mike’s in Hainesport; Other Dining News appeared first on New Jersey Monthly.
North:Allegory Restaurant, MontclairEnjoy a special Mother’s Day brunch menu at Allegory Restaurant at the MC Hotel in Montclair. From 11 am–3:30 pm, enjoy in-house specials with a fusion of New American and Mediterranean flavors. The menu features wheat pancakes with blackberry citrus compote, a tomato egg-white frittata with goat cheese and asparagus, and poached salmon salad on toasted bialy.
690 Bloomfield Avenue, Montclair; 844-624-6835
Alstede Farms, ChesterFor a unique Mother’s Day brunch, spend the day at Alstede Farms and enjoy a farm-to-table meal. Events include visits to see the animals, self-guided museum tours and tractor-drawn wagon rides. Children will also have the opportunity to take home a special craft. This is a perfect option for families who want to enjoy a day outdoors. Reserve online.
1 Alstede Farms Lane, Chester; 908-879-7189
Boots and Bones, Jersey CityJersey’s City’s new barbecue restaurant is offering a prix-fixe menu, 11:30 am–3:30 pm, on Mother’s Day. Options include ricotta-stuffed French toast, waffles, brisket hash and omelets. Finish off the meal with dessert and a mimosa (or two).
116 Newark Avenue, Jersey City; 201-706-3237
Liberty House, Jersey CityFrom 11 am–6 pm, sip on your favorite drink with a view of Manhattan across the Hudson. There’s something for everyone, with food stations ranging from Mediterranean to mashed potatoes. Specials include ricotta salata, grilled and marinated vegetables, challah French toast topped with apples and maple syrup, smoked salmon and fresh omelets. Reserve online.
76 Audrey Zapp Drive, Jersey City; 201-395-0300
The Architects Golf Club, LopatcongMother’s Day brunch at the Architects Golf Club includes cheese blintzes with strawberry sauce, baked ham with blackberry fig glaze, sautéed chicken with portobellos and Marsala—plus an omelet station, antipasto, fresh pastries and breads. Seatings are 10 am–3 pm. Reserve online.
700 Strykers Road, Lopatcong; 908-213-3080
Central:Alba Vineyard, MilfordSpend Mother’s Day enjoying food, wine and music. Begin with a self-guided wine flight (three different price points available). Lobster pizza, lobster rolls and oysters on the half shell will be available in addition to the regular menu. Must be 21+. Reserve online.
269 Riegelsville Warren Glen Road, Milford; 908-995-7800
Stage Left Steak, New BrunswickCelebrate Mom at Stage Left Steak from 11 am–12:30 pm. Specials include lobster bisque, escargot, seared salmon, Wagyu steak, braised lamb shank and buttermilk fried chicken. Finish off the meal with desserts like crème brûlée, apple fritters, bread pudding and tiramisu. Reserve online.
5 Livingston Avenue, New Brunswick; 732-828-4444
Lambertville Station, LambertvilleCelebrate Mother’s Day with breakfast, brunch, dinner or a buffet. The prix-fixe breakfast begins at 9 am and features options like smoked salmon blintzes, smoked salmon omelets and challah French toast stuffed with mixed berries. Brunch runs from 10:30 am–1:30 pm; specials include three-cheese omelets, eggs Benedict, French toast, and steak and eggs. Dinner runs until 9 pm and features lobster and crab bisque, poke tuna, ribeye steak, miso-glazed salmon and crab cakes. The buffet, open from 11 am–7:30 pm, includes a raw bar and stations for bagels and fish, omelets, carved meats, Mediterranean classics, and soup and salad. Reserve online.
11 Bridge Street, Lambertville; 609-397-8300
Spring Lake Manor, Spring LakeSpring Lake Manor is offering a Mother’s Day brunch menu that includes roasted turkey, honey-glazed ham, French toast, chicken Florentine, pasta primavera and create-your-own omelets and waffles. Dessert options include cannoli, rice pudding, brownies and chocolate mousse. Seatings run 10:30 am–3 pm. Dietary accommodations can be made. Reserve online.
415 Highway 71, Spring Lake; 732-449-6630
South:Avalon Brew Pub, AvalonFrom 11 am–3 pm, enjoy specials like tortellini Alfredo, poached salmon, honey-glazed ham and braised short rib with horseradish and demi-glace. Don’t skip the artisanal cheese and charcuterie display. Reserve online.
125 79th Street, Avalon; 609-967-2116
Drifthouse by David Burke, Sea BrightSpend Mother’s Day at Drifthouse by David Burke. Brunch is available from 11 am–2:30 pm and includes prix-fixe specials like lobster dumplings, pan-seared salmon, skirt steak and a surf and turf Benedict. Dinner is available from 4–9 pm and includes a la carte options. Reserve online.
1485 Ocean Avenue, Sea Bright; 732-530-9760
Nobu, Atlantic CityThe Atlantic City location of this famous Japanese restaurant is offering a prix-fixe, family-style menu. Options include tuna tataki sashimi salad, king crab tacos, salmon teriyaki and soft-shell crab avocado Benedict. Kids can enjoy the Mother’s Day bento box, which features edamame, chicken skewers, vegetable tempura and a California cut roll.
2100 Pacific Ave, Atlantic City; 609-317-2115
Proving Ground, Highlands Proving Ground’s brunch buffet is available from 10 am–2 pm. Options include stuffed French toast, biscuits and gravy, baked salmon, pork tenderloin, and chicken and waffles. Dinner is available from 3–8 pm; the menu features stuffed artichoke, sautéed little neck clams, chicken Francaise, beef Wellington, stuffed flounder and crab cakes. Reserve online.
56 Shrewsbury Avenue, Highlands; 732-872-2266
Rat’s Restaurant, HamiltonFrom 11 am–7 pm, Rat’s Restaurant at Grounds for Sculpture (one of our favorite springtime activities) is offering a brunch buffet for Mother’s Day. The buffet features eggs Benedict, Belgian waffles, roasted chicken, prime rib, smoked ham and made-to-order omelets. Don’t miss out on the cold buffet selections like smoked salmon, oysters, crab claws and shrimp cocktails. Dessert options include dark chocolate fondue, bananas Foster, coconut rice pudding, cheesecake and opera cake. Reserve online.
16 Fairgrounds Road, Hamilton; 609-584-7800
Statewide:Bonefish Grill, multiple locationsBonefish Grill is offering several Mother’s Day specials this year, like the scallop and shrimp scampi filet or cedar-plank salmon. Be sure to end the meal with carrot lava cake. And don’t forget cocktails, such as the crushed pineapple martini.
Capital Grille, Cherry Hill, Paramus, ParsippanyFrom 10 am–2 pm, enjoy specials like the lobster frittata, New York strip steak, and eggs and smoked salmon and caviar. The regular dinner menu will also be available. Reserve online.
2000 Route 38, Cherry Hill; 856-665-5252
10 Dryden Way, Parsippany; 973-889-8622
1 Garden State Plaza, Paramus; 201-845-7040
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In Mexico, you can count on traditional tortillas on Cinco de Mayo—or any day of the year. In the U.S., authentic and nutritious tortillas are hard to find in many parts of the country.
But in North Jersey’s Woodland Park, Tortilleria Nixtamal (pronounced neesh-tah-mahl) produces all-natural, flavorful tortillas made the traditional way that the Aztecs did.
Below, co-founder Shauna Page chats about why her tortillas are superior.
What got you interested in tortillas?They’re a pillar of Mexico’s fantastic cuisine. Everything tastes better on a genuine tortilla! I’ve always been a connoisseur of cultural connections, especially with Mexico. I grew up in Sonora in Northern California, which is tucked into a valley along California’s Mother Lode. Sonora was founded as a mid-1800s Gold Rush settlement of Mexican miners who came from the [Mexican] state of Sonora.
I studied agricultural economics in college and got a master’s in applied economics. Then I was a management consultant, hired by companies to smooth out their problems. I started to really want my own business. In the aughts my boyfriend was from Mexico. We realized that no one [in the U.S.] was making tortillas in the traditional way. We knew that the true taste of Aztec tortillas would win people over. Together we opened a Mexican restaurant in the Queens neighborhood of Corona, which has lots of Mexican immigrants. Our menu spotlighted authentic tortillas that we made on-premises.
I take it the restaurant did well.It was a big hit. We called it Nixtamal, which is the Aztec word, in their Nahuatl language, for corn kernels ground into flour. The restaurant got a lot of word-of-mouth and press attention, and our tortilla-making grew. Chefs and diners fell in love with our healthy, natural tortillas with a real corn taste. My relationship didn’t go the distance, but the business took off. With a new business partner, I moved the operation to Woodland Park in 2020.
Tortilleria Nixtamal’s tortillas contain non-GMO corn, New Jersey water and salt—nothing else. Photo courtesy of Mimi Diehl
What’s involved in making authentic tortillas?First of all, we use natural, non-GMO corn and nothing but corn—plus salt and New Jersey water. White corn is native to Mexico and Central America, but has adapted to North America. Ours is grown on a sustainable family farm in Illinois and shipped to Woodland Park weekly. Our tortillas contain no additives or preservatives of any kind. They’ll keep for a week or two in your fridge. The fact is, preservatives diminish corn’s flavor and its nutritional value. Our 100 percent natural tortillas are full of corn flavor.
Do you follow Aztec procedure in any other way?Dried corn kernels are hard as rock, so the Aztecs softened them in water and ground them into masa—corn flour—on another rock: limestone. They called the result nixtamal. Limestone is a sedimentary rock with the mineral calcite in it, plus shells and fossils. Grinding kernels on limestone creates calcium hydroxide, which tenderizes it and enhances the corn’s flavor, vitamins and fiber content. The process is called nixtamalization. At Tortilleria Nixtamal, we still work our corn on limestone. Ours is trucked in from a quarry in Mississippi.
What shortcuts do non-nixtamalized tortilla makers take?Their tortillas and chips look and taste very different from ours. They use factory-farmed GMO corn, which is turned into powdery flour that has no texture. So their tortillas are like sheets; ours are bumpy. Their calcium hydroxide is an additive, not contributed by limestone. They’re adding preservatives, which make the tortilla last longer, but diminish its flavor and nutrition. They add guar gum to make the tortilla flexible, but this stuff is a known digestive irritant. Should I go on?
No thanks. So how many tortillas do you bake daily?We typically produce 40,000 to 60,000 corn tortillas each day of the work week. Our employees have regular weekends, unusual in baking.
Chips are available in addition to soft tortillas. Photo courtesy of Mimi Diehl
What do you make besides tortillas?In addition to our basic, six-inch white corn tortillas, we make blue corn tortillas, whose corn appears blue or purple on the stalk. We also produce a wheat-based tortilla, coincidentally called the Sonoran style, which is thin, soft and made with palm oil. And, of course, we make nacho chips. You can’t sell chips without salsa, so we make our own salsas, in red and green. And we bag and sell our masa corn flour in white, blue and Mexican [varieties].
Where can people buy your products?Our entire product line is available for ordering online. We also have a retail window at our factory at 86 Lackawanna Avenue in Woodland Park. It’s open weekdays till 5 pm. No shipping charge.
Are your tortillas served in any New Jersey restaurants?Quite a few! Central Taqueria in Morristown, Los Compadres in Fort Lee, Rosa Mexicana in Hackensack, the Spring Café in Tenafly, Stone & Rail in Glen Rock, Taco Bar in Closter, Taco Drive in Jersey City, Tacowala in Somerville, Uno Mas in Allendale.
Calcite, the mineral in limestone, is a big deal for believers in crystal energy. A beautiful, transparent gray crystal, it’s said to promote self-awareness and a plan for the future. Believers also keep them around for weight loss. What do you think of that?The Aztecs knew a lot. Limestone was certainly a factor in my business plan. If tortillas somehow contribute to weight loss, I’ll have a new market on my hands.
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The post The Unique NJ Bakery Still Making Tortillas Like the Aztecs Did appeared first on New Jersey Monthly.
When hard-seltzer brands like White Claw and Truly started showing up on store shelves in 2016, I admittedly paid them little attention. By then, the drinks industry, having mostly survived the era of flavored beverages like Mike’s Hard Lemonade and Smirnoff Ice, had mostly moved toward an appreciation of local wines, craft beers, spirits and cocktails.
Why go backwards?
Many craft-beverage professionals were similarly skeptical. Little did we know how much the category would expand in subsequent years, making hard seltzer hard to ignore.
Also known as spiked seltzer, it was what it sounded like: carbonated water, alcohol and flavoring. Low in calories and sugar, it was popular with dieters. Some brands in this flavored malt beverage category did use malted barley to produce the alcohol. Most, however, were infused with alcohol from fermented cane sugar in order to produce a gluten-free product.
By 2019, hard seltzer had become hugely popular, as the Washington Post noted in declaring it “the summer of hard seltzer.”
Then came the pandemic, which kept people at home, where cans could be brought in without worry. Indeed, hard-seltzer sales in 2020 more than doubled those of 2019. By 2021, the number of hard-seltzer brands in America exceeded 150, pumped out by giants such as Molson Coors, AB inBev and Boston Beer Company, which owns Samuel Adams.
This rising wave eventually snagged the attention of craft producers—especially craft breweries, which were able to utilize their brewing equipment to produce hard seltzers. First on the scene in New Jersey was Forgotten Boardwalk Brewing in Cherry Hill. In April 2019, it released J’aime Sparked Seltzer in tangerine, hibiscus and white tea flavors.
“We wanted to be in the market, and we wanted to create a really good one,” says Forgotten Boardwalk owner Jamie Queli. Not lost on Queli was the marketing opportunity of hard seltzer being naturally gluten free. “We thought there was an opportunity for craft seltzer beyond White Claw and Truly,” she says. Later that year, at Fizz Fight, the first American hard-seltzer competition, J’aime won a silver medal, beating out national competitors.
And yet, the hard reality of hard seltzer is that the small producers hardly stand a chance against the conglomerates. Here in the Garden State, just two brands, White Claw and Truly, account for 75 percent of the hard-seltzer market, with Bud Light Seltzer, High Noon and Bon & Viv accounting for much of the rest.
That level of market saturation has convinced some Jersey brewers that it makes no sense to can their own hard seltzers. While Battle River Brewing in Toms River offers three to four seasonal flavors at a time, such as pomegranate, elderflower and strawberry, “they are only available in the tasting room,” says co-owner Gary Morrison. The competition for shelf space in stores squeezes out boutique operations “as the mass-market companies come not only with malt-based seltzers, but a variety of ready-to-drink products.”
Says Queli, “In terms of popularity in stores, I’ve seen a massive decrease.” That aligns with national figures showing a decline in sales of hard seltzer last year for the first time.
But national figures obscure the reality that people drink locally, even if the brands they buy are available everywhere.
As Morrison of Battle River Brewing puts it, “The demand [for hard seltzer] in our tasting room has not waned. Sales remain slightly above 2020.” At Forgotten Boardwalk in Cherry Hill, Queli takes in the scene and says, “They still sell just as well as they always have.”
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The post Is Hard Seltzer Falling on Hard Times? appeared first on New Jersey Monthly.
In a black chef’s jacket and matching cap, Emmanuel Yver rolls out his dough, gently presses it into a pan, pricks it with a fork to prevent air bubbles, and slides it into the oven, explaining each step as he goes. When the crust is done, he adds fresh spinach, Swiss cheese and custard. He steps back and smiles. “Good, right?” It’s the first of four quiches he will make this morning: two spinach, one Lorraine, one broccoli, all delicious.
Welcome to Blue Bears Special Meals, a restaurant in the Princeton Shopping Center known for its French-style food and its mission: to provide meaningful, paid work for young adults with intellectual and developmental disabilities (IDDs).
On this busy Friday, Yver, 27, who has Down syndrome, makes quiches. He’s also known for his finely diced vegetables and neat gnocchi. His brother, Gabriel, 24, who also has the disability, works beside him, weighing and portioning slices of ham and smoked salmon and labeling the containers. They are the sons of Blue Bears owners Antoine and Gaud Yver, who founded the restaurant out of concern for the futures of their children and others similarly challenged.
An employee preps a spinach quiche. Photo by James J. Connolly
About 10 staffers with intellectual and developmental disabilities work alongside employees and volunteers who do not have disabilities. Depending on their skills, they restock supplies, bus tables, dice vegetables, bake cakes, prepare meals and serve customers. They’re paid New Jersey’s minimum hourly wage. Natasha Morris, who has Down syndrome and has worked at the restaurant for about two years, says she loves the job “because of the teamwork.”
Antoine and Gaud Yver are not restaurateurs by training. Antoine, once a pediatric oncologist in Paris, leads development at UK-based Centessa Pharmaceuticals and is on the board of pharma giant Sanofi. Gaud was an intensive-care nurse. They already had six children when they adopted infant Emmanuel in 1995. Over the next 15 years, they adopted three more babies with Down syndrome from France, where such adoptions are more feasible. Adopting there was much easier than in the United States, where most Down pregnancies are aborted. “Going from six to seven, we felt, was really not a big deal,” Antoine recalls. They kept going, feeling they could help children who might otherwise be abandoned.
When Emmanuel finished school at 21, the Yvers realized his employment options were bleak. According to a survey by the National Center on Health, Physical Activity and Disability, only 57 percent of adults with Down syndrome have paying positions, largely in “jobs that underutilize their skills.” The Yvers and another French couple, Eric and Marie Wimmer, decided to start an eatery following the example of a French chain, Café Joyeux, that employs people with IDDs.
After testing their idea for a year in a rented kitchen and making deliveries only, they opened Blue Bears in the Princeton Shopping Center in 2019. Gaud makes pastry; Antoine handles management. Eric Wimmer, a talented home cook, was the first chef. (The Wimmers recently returned to France.)
Blue Bears Special Meals opened in 2019 in the Princeton Shopping Center. Photo by James J. Connolly
Blue Bears’ executive chef, Andrew Carfaro, has worked in fine-dining restaurants in New Jersey, including the Ryland Inn in Whitehouse Station, and in Atlanta and Vail, Colorado. He and chef de cuisine Marco Santana teach as well as cook, guiding employees to master the basics one step at a time. Food emerges from the kitchen a bit more slowly than at other places he’s worked, Carfaro says. But that seems fine with what he calls the “extremely loyal” clientele.
Since arriving in September, Carfaro has tweaked the nouvelle French menu to include more international dishes, all made from scratch. Meat, seafood and vegetarian entrées change daily and have included pan-seared halibut in beurre blanc with saffron risotto cakes and tomato compote, and moussaka with house-made tomato sauce. There are always soups, salads, sandwiches, croissants and pastries.
“We run this as a business,” not a charity, says Antoine. Job applicants must pass an interview, and “we have expectations in terms of work ethics, no different from anyone else.” Employees with IDDs can learn knife skills and use the oven, but not the stove. The kitchen, large and open, gives workers plenty of room and is also visible to customers. “That is very much on purpose,” he says. “You can see that they do a lot.”
There is room to set out more tables, but “obviously we do not optimize the space,” Antoine says, noting the quiet room where employees can relax. This limits indoor seating to 28. Outdoor tables are often full in good weather.
Blue Bears, a nonprofit, operates at a small monthly deficit, adding fundraising to Antoine’s portfolio. “At the end of the day, it’s not about the top dollar,” he says. “Our point is to have people work.”
Several employees have found other restaurant jobs, including one as a pastry cook. Princeton University is partnering with Blue Bears to hire staff for its dining services. Antoine speaks of “a young man on the autism spectrum who is starting to work with us. His mother was telling me there’s been a transformation. He’s bringing language back home. Conversation. It’s very rewarding and touching for me to hear that.”
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OpeningsCafé Le Jardin, AudubonRich and Christina Cusak, the husband-and-wife duo behind June BYOB in Collingswood, have opened a new French bistro in Audubon. Menu items include a three-egg omelet, a croque-madame, a crab cake sandwich, French onion soup, trout amandine and duck shepherd’s pie. The owners recommend pairing a cheese board with their Bean2Bean coffee, or bringing your own bottle of Champagne to enjoy with brunch on the outdoor patio.
34 West Merchant Street, Audubon
Juicy Platters, ParamusA new halal eatery has opened in Paramus. Joining locations in Fair Lawn, Hackensack and Harrison, Juicy Platters offers build-your-own platters, salads, pitas and wraps. Choose from chicken, beef gyro and falafel, then add toppings like hummus, plantains and spiced chickpeas. Feeling brave? Add a few drops of the Spicy AF sauce.
393 New Jersey 17, Paramus; 201-720-6900
PrimoHoagies, ByramThe uber-popular Philadelphia-based sandwich chain continues to set up camp throughout the Garden State, with 32 locations already open and more slated to arrive. They offer several hot and cold sandwich specials. Keep it simple with a deli classic like the Audie—roasted turkey breast, roasted beef and American cheese. Or branch out a bit with something like the Crusher—cracked pepper turkey, sharp American cheese and pepper shooters. Meatless sandwich options are also available.
90 US-206, Byram; 973-440-5064
ClosingsRosario’s Pizza, BordentownFollowing the death of its owner, this popular family-operated pizzeria is closing its doors after more than 50 years of service. “Sal’s legacy will always be remembered,” the pizzeria shared in a Facebook update.
248 US Highway 130, Bordentown; 609-298-1335
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The post French Bistro Opens in Audubon; Other Dining News appeared first on New Jersey Monthly.
New Jersey’s excellence in all things edible extends to its mobile kitchens, which is explored in depth in the newly published The New Jersey Food Truck Cookbook (Arcadia Publishing, 2023).
The intensive research—including plenty of eating—for the book was conducted by Florham Park-based Vinny Parisi, editor-in-chief of BestofNJ.com, and his frequent contributor, food-truck connoisseur Patrick Lombardi of Lawrence.
We recently chatted with them about our state’s “unique and soulful” food-truck scene.
Why such a passion for food trucks?
Parisi: Our state has the most amazing and varied food. But what’s great about food trucks, and food-truck festivals, is the global diversity of menus meeting in one place. Food-truck festivals are like a mobile food court with chef-cooked foods. You can have pulled pork tacos, BBQ chicken, pizza in a cone, then cheesecake on a stick—one after the other. But maybe wait a while in between!
Lombardi: We’ve become enamored of food trucks because of how personal they are. The diner interacts with the owners. A lot of times they’re families [who are] working the service windows, the grills, the fryers. The quality and variety of cuisine you can get from trucks is unique and soulful. The chefs want to serve us exceptional food that’s totally their own.
Patrick Lombardi and Vinny Parisi recently published a book about New Jersey’s best food trucks. Image courtesy of BestofNJ.com
Why publish a cookbook of food-truck recipes?
Parisi: Simple. Since many food trucks travel around the state, some folks wind up seeing them in person only once or twice a year. We figured food-truck fans, and curious newcomers, too, might enjoy making some tempting food-truck dishes at home.
What’s the deal with food-truck festivals?
Parisi: New Jersey supports lots of food-truck festivals, with dozens—yes, dozens—of organizers. From April through August, there’s at least one every weekend, with music, a lively vibe and things for kids to do. If you’re seeking a wide range of dishes or cuisines, food-truck festivals are for you. Garden State Plaza in Paramus is a draw for its big festivals. Stadiums [hold] festival days, [including] the Meadowlands in East Rutherford, Monmouth Park in Oceanport and Skylands Stadium in Augusta. All over the state, you’ll find clusters of food trucks at parks, fairs and outdoor markets.
Lombardi: Tables are like unicorns at a food-truck festival, so consider bringing your own lawn chairs or blanket.
How did you get into food trucks?
Lombardi: I’ve been covering the food-truck beat since 2015. But I’ve been a fan my whole life. As a kid and teen, my dad and I used to go into NYC together and eat at the stands selling falafels, hot dogs and other good stuff. Later I got into the so-called “grease trucks” at Rutgers, when my wife Christine went there. We’d split an enormous RU Hungry? “fat sandwich.” Food trucks are definitely not a fad. They continually evolve, and many of today’s trucks serve high-end gourmet dishes.
Parisi: Those Rutgers grease trucks in the 1980s were the first real food trucks in New Jersey. But they didn’t travel, nor was there much international cuisine. It wasn’t until the early 2010s that food trucks as we now know them hit the scene and instantly became popular.
How many food trucks have you experienced?
Parisi: Patrick’s number will be way higher than mine. Running BestofNJ.com and becoming a first-time parent to twin boys keeps me infinitely occupied.
Lombardi: Over the years, I’ve experienced at least 200 different trucks. Maybe significantly more.
What, exactly, constitutes a food truck?
Parisi: A food truck is really any mobile food dispensary. Some ramble; others stay put with a venue partner so they can park outside. The trucks with a regular spot, which might be dictated by local regulations, value the friendships and loyalty that come with serving regular customers. Truckers who park here-and-there love being on the road and meeting new people.
Lombardi: Some trucks run seasonally, especially outdoor-event months. The owners may pivot to catering during the winter, or take time off to relax or travel.
Is the food made on the truck?
Lombardi: A burger truck may prep its patties, toppings and sauces in their commissary kitchen. Then the burger is grilled and assembled on the truck when customers place their orders. Bread and dessert trucks, on the other hand, generally bake their goods in the morning.
How did the pandemic affect business?Parisi: The more adaptable trucks got into catering. Other owners took time off to experiment with their menu and upgrade their trucks. A handful left the fold and did something else.
Lombardi: Loyal customers put on their masks and kept patronizing the brave trucks out there. My wife, Christine, and I exchanged vows at our food-truck wedding in July 2020.
Hazard an estimate of the number of food trucks in Jersey?Parisi: Some say we have over 500. I’d say the actual number is probably between 800 and 1,000, counting a few that drive in from Philadelphia and New York.
What kind of people own and operate food trucks?
Parisi: Food truckers come from all walks of life, and almost every one has a unique story, if you’re willing to listen.
Lombardi: Any type of person you can think of is represented, and the diversity of food owners I’ve met is incredible. Some came from restaurant jobs they got sick of, and are much happier doing their own thing with a truck. But the range of past careers is wild.
Do food trucks ever become restaurants, or do restaurants open food trucks?
Lombardi: Success often means growing a small fleet of trucks. But some owners of really popular food trucks do open a restaurant. Sometimes a restaurant will start a food truck, like Ohana Grill in Lavallette.
What are the most popular cuisines?
Lombardi: It changes throughout the state and the season. A lot of trucks like to put a creative fusion spin on their menus, like Carlito’s barbecue tacos or the egg rolls with cheesesteak filling from Shore Good Eats N Treats.
Parisi: North Jersey loves indulgent cuisine and over-the-top desserts. The farther south you go, the more barbecue you notice. On the Shore you might find more seafood, or pizza or burritos in college towns. In various places you can get Jersey’s classic sandwich of pork roll, sometimes made with the Taylor Ham brand. The Jersey Roll truck travels up and down New Jersey serving its in-demand version.
What’s the savviest way to order?
Lombardi: Look for something you don’t think you’ll see again. Unusual means the chef has really thought about it. If Callahan’s is selling a deep-fried dog topped with peanut butter and candied bacon, that’s what you order. If Chick Wings & Things has wings with spicy orange sauce, get them. If Maddalena’s is selling their chocolate-dipped, custom-topped Chookie, don’t pass it up.
Parisi: The No. 1 rule is: Study the menu before getting on line. This will keep the line moving and add to everyone’s satisfaction. Also, don’t engage in small talk with the chef or staff. “Thank you” says it all. And at a food-truck festival, pace yourself. Order only one dish from [each of] the various trucks you’ve scoped out.
Lombardi: At the window, please do not complain about prices. They won’t change for you. Running and maintaining the truck involves lots of expenses.
Parisi: The smartest thing to order is something you can eat with one hand while standing and holding your plate. Overall, loaded fries, lobster rolls, sandwiches—all of that fork or finger food—is pretty easy to eat while walking around. Likewise, a compact dessert or one that comes on a stick or in a cone.
How did you decide which trucks to include in the book?Parisi: Some were so tasty, and pleasant to do business with, we were thinking about them weeks after trying them.
Lombardi: Food-truck excellence starts with respect for the craft, the ingredients and the customer. We wanted to feature a range of cuisines and cultures, too. Which makes not only good eating, but good reading.
How to spot a standout truck?
Lombardi: People-watch! Do the customers look happy? Does the truck itself have a cool wrap [paint job], a backup generator? Are menus easy to see, creative-sounding and zeroing in on a handful of items?
Parisi: You can’t always judge a truck from a long line, which acts like a gravitational pull on undecided customers. There are plenty of diamonds in the rough waiting to be discovered.
Lombardi: Avoid a truck that’s shabby or looks improvised or that serves numerous cuisines or styles. If someone’s serving, say, burgers and tacos plus seafood, chicken and barbecue, they’re likely taking shortcuts to handle inventory like that.
Parisi: Don’t choose a food truck that seems disorganized, has no menu displayed, appears to have no kitchen, or where you can see pre-packaged ingredients. Or if they’re rude.
Does social media have a lot to do with a truck’s popularity?
Lombardi: I’d say no, because I’ve seen plenty of trucks keep busy without touching social media. They all have different paths to success. Many fans discover new favorites at food-truck festivals.
Parisi: Real word of mouth, not social media, is probably the surest route to success.
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Are you a pizza classicist or a contemporary pie connoisseur? Coniglio’s Old Fashioned in Morristown marries Jersey’s beloved pizza traditions with modern brick-oven flair.
Below, Somerset County-bred pizza celeb Nino Coniglio dishes about his Jersey upbringing, the journey to becoming a pizzaiolo, and why Morristown wows his Brooklyn friends.
There’s a viral photo of you wearing a T-shirt that says “Pizza Saved My Life.”It’s true, and my wife, Shealyn Brand Coniglio, a pizza influencer, had it made for me. Making pizza and competing for trophies laser-focused my energy and talents on positive things. I’ve competed in Italy, France, Sprain, and the U.K., plus domestically. I’ve won Pizza Maker of the Year at the Pizza Expo in Vegas and World Champion at the International Pizza Expo, plus other awards. And I came out on top in the all-pizza episode of Chopped.
My life has always been dramatic. I was born in Brooklyn but moved to Bedminster as an infant with my mom and brother after my parents divorced. We lived in an affordable housing complex that was full of kids. We’d run in a pack of like 20, feeling wild and free. It was a very urban-style childhood, and I learned to take care of myself.
When I was 12, I started working at two pizzerias in Raritan, sweeping, cutting vegetables, whatever needed doing. It wasn’t a real job. I’d just show up, and they’d pay me in pizza. I wanted to learn how to make it, but the owners didn’t take me seriously. So what I did was take dough home and experiment with the crust, toppings, everything. Within a year the owners saw what I could do, and I started working in the kitchens. I loved it. I’d go back and forth, making pies and hanging with the cool Italian guys there. At that time, the late ’90s, Jersey pizzerias were still their own world, institutions in Italian towns where everyone knew and watched out for each other, like villages in Italy.
Coniglio’s World Champion award from the International Pizza Expo is on display at his restaurant, next to a photo of his newlywed grandparents. Photo courtesy of Louis Cabrera
Where does the life-saving come in?Like a lot of high-spirited teenage boys, I started getting into trouble. I was hanging with bad boys and getting into punk, and breaking the rules seemed the right thing to do. I started going to Brooklyn for the punk clubs and moved there at 17 with the money I was making from my side hustles. I got a job at Johnny’s Pizza in Gravesend, which, like Raritan, was more or less an Italian village. When I was 20, I got a job at a pizzeria in Williamsburg with a new concept, the wood-burning brick oven. It was more of a restaurant than a slice joint. There was a lull between lunch and dinner service, and the chef used that time to teach me the fine points of pizza-making. I became a student of the art. I felt that this is what I was born to do.
I was taken in as an apprentice pizzaiolo at legendary New York pizzerias like Di Fara in Brooklyn and John’s of Bleecker Street in Greenwich Village. And I became a true pizzaiolo. All this time, I often thought about what my dad used to tell me. ‘I don’t care if you grow up to pump gas,’ he’d say. ‘But give it your best, find what to love about it, and become the best gas pumper on the planet.’ I was almost there, but not quite. Pizza-making felt as natural as breathing to me, and I knew technique and ingredients so well I could be inventive. I was confident and raring to go. But how could I get noticed and rise above the pack? I had to find the answer.
“I put my heart and soul into pizza-making,” Coniglio says. Photo courtesy of Louis Cabrera
And?I started to teach myself pizza acrobatics, which is not easy to do. You toss, spin and do amazing tricks and jumps with your pizza dough. It’s really entertaining and really tricky. I got this rubber pizza dough to practice with, and I got good. I entered the pizza acrobatic competition at the New York Pizza Show, a major trade show and convention. And I won. That was the first of many awards.
My prize that time was a trip with the American team to compete in Paris and Parma in Northern Italy’s Emilia-Romagna, which many Italians consider the Boot’s food capital. I’d never been farther than Florida, and this experience opened my eyes. I was like a baby bird discovering it can fly. From then on, I put my heart and soul into pizza-making. 100 percent. It wasn’t a job; it was my life.
By the age of 30—I’m now 37—I was building what would become three pizzerias in Brooklyn and three in Manhattan. I met and married Shealyn. When we had our daughter, Penelope Luciana, last year, we decided to give her a Jersey upbringing and open our seventh place.
Coniglio only toured this space so a persistent realtor would “stop bugging” him. Then he fell in love with it. Photo courtesy of Louis Cabrera
How did you decide on Morristown?It was fate. I was looking at available restaurant spaces all over, and this extremely persistent realtor was breaking my calzone about a place to see in Morristown. As it happened, I was going to visit my sister, who lives there and was a new mom. I looked at the realtor’s space mainly so he’d stop bugging me. It was perfect.
We got an apartment right on Morristown Green and opened Coniglio’s Old Fashioned on Halloween 2022. My commute is four minutes long and involves walking through the Green, past the statues and beautiful old trees. We’re really happy here. Morristown is one of the greatest places on the planet. For us, it’s like Narnia, an enchanted fairyland. My Brooklyn friends are amazed when they visit. The history, the diversity, the nature, the varied and spectacular restaurants, the thriving nightclub and bar scene—no lie. On Friday and Saturday nights, we’re open till 3 am.
Morristown, Coniglio says, is “one of the greatest places on the planet.” Photo courtesy of Louis Cabrera
What is Coniglio’s Old Fashioned about?I love a challenge, and planned a unique Italian dining experience and menu, a culinary playground where you can walk up to a counter to order exactly what you’re in the mood for. We have pizza of all kinds to eat in or order: round, square, upside down with the crust on top. Classic toppings and unusual toppings like meatball and ricotta or mozzarella and onion. Our sauce is made from Ciao tomatoes imported from Campania, our dough from chemical-free Italian Caputo flour, and our mozzarella is from Lioni in Union. We have pastas, salads, eggplant and chicken Parm, and hero sandwiches you can customize. There’s an onsite bakery with fantastic artisanal bread and pastries. And we’ve just introduced this country’s first rosticceria, which is a Sicilian food bar. They’re like the ubiquitous pizza joints here, or kebabs, gyro, tacos, or felafel in other countries—a quick fix or satisfying finger food. Rosticcerias offer snacks like arancini, chickpea fritters called panelle, pizzette (mini pizzas), and calzone pockets stuffed with meat. We’re doing all of this our own way, and it’s fresh and fun.
Do you ever slow down?Never. And I just represented Coniglio’s Old Fashioned at the 2023 New Jersey Pizza Bowl. First, I won for best pizza in North Jersey, then went toe-to-toe with the winners of Central, South, and Shore for the super-competitive title of Best Pizza in NJ. My Grand Prize pie had Calabrese tomato sauce, garlic confit, crispy basil, Italian pecorino, Parmigiano Reggiano cheese and Lioni mozz. Pizza makes my world go round. Or sometimes square.
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OpeningsLo Sfizio, ParsippanyA new Italian street-food restaurant has opened in Parsippany, offering classic fare like Pizzetta Montanara (fried pizza), Olive All’asconala (fried green olives stuffed with meat) and Suppli alla Romana (fried rice croquettes). Several hot and cold sandwiches are also available, such as the Spaccanapoli (focaccia bread loaded with layers of prosciutto di Parma, mozzarella, tomatoes, basil, olive oil and balsamic). Owner Josephina Spinosa, who was born in Naples, Italy, grew up working in his family’s pizzeria in Pennsylvania.
77 New Road, Parsippany; 973-323-1505
Rock’n The Grill, Glen RockThis new Glen Rock restaurant will serve a variety of American and Greek foods. Breakfast options include sandwiches and burritos, omelets and waffles. Lunch and dinner options include burgers, hot dogs and gyros. Try out some of their specialty fries (Buffalo chicken, anyone?). Gluten-free, vegetarian and vegan options are available, too.
242 Rock Road, Glen Rock; 201-620-6408
Surreal Creamery, RidgewoodThe popular ice cream chain has opened its third Jersey location in Ridgewood. Order a bubble tea or a signature mason jar sundae, like the Matcha Made in Heaven (matcha ice cream, Lucky Charms cereal and caramel syrup). Fans of both treats can try out a Flotea (ice cream topped with bubble tea). This place is an influencer’s dream.
57 East Ridgewood Avenue, Ridgewood; 973-330-0960
The Blended Bistro, Cliffside ParkAfter successfully operating for nine months out of a popular food truck, the Blended Bistro has opened a permanent spot in Cliffside Park. Chef Maddy’s menu offers a blend of Cuban-American dishes such as picadillo and pernil, plus Italian classics like penne alla vodka. The food truck will continue to operate regularly alongside the brick-and-mortar location.
442 Anderson Avenue, Cliffside Park; 551-799-0916
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Of all white grape varietals, the most widely planted in the world is chardonnay. It thrives in all kinds of regions (including here in Jersey) and is extremely versatile, the basis for affordable, everyday quaffs all the way up to coveted, age-worthy white Burgundies and decadent bottles of Champagne.
Yet despite its renown, chardonnay remains one of the most polarizing wines. People tend to love it or hate it.
That’s because many wine drinkers associate the grape with the big, buttery, barrel-fermented styles that spiked in popularity in the ’80s and ’90s. Anyone who’s tasted a Kendall-Jackson chardonnay knows what I’m talking about. Powerful aromas of buttered popcorn, vanilla and toasted oak jump from the glass.
At one time, these assertive flavors appealed to Americans. But among a certain group of wine drinkers and sommeliers, they fell out of favor almost as quickly as they rose to fame, even prompting a backlash known in the industry as the ABC movement—Anything But Chardonnay.
“Even today, people come in and say ‘I’ll do anything but a chardonnay,’” says Chris Cree, owner of Cree Wine Company in Hampton, where he offers more than 50 wines by the glass in addition to extensive wine flights. New Jersey’s only certified Master of Wine, Cree loves to challenge the prevailing perception of the grape, often finding that patrons don’t actually hate chardonnay, they just dislike certain styles of it.
Of course, there’s more to chardonnay than butter and oak, which are winemaking styles rather than inherent properties. Now, it seems, wine drinkers are waking up to its nuance and beauty. “I first noticed it a few years ago—this sort of push back from the heavier, richer, oakier styles, especially those from California,” says Cree. “People are looking for lighter, fresher, brighter wines that are less heavy, less oaked, and with less alcohol.”
When it doesn’t undergo oak treatment and is instead fermented and aged in stainless steel, chardonnay can be refreshing and crisp, with notes of green apple or lemon. Cree compares the profile to sauvignon blanc or pinot grigio, wines on the opposite side of the white spectrum from oaked chardonnay. “The lighter, unoaked styles,” he says, “go with a much wider range of foods, from shellfish and seafood to sushi, crudo, ceviche.”
New Jersey winemakers are seeing consumers come around. Hammonton’s Sharrott Winery, as well as Working Dog Winery in Hightstown, highlight the natural fruity essence of the grape in bottlings fermented only in stainless steel. Unionville Vineyards in Ringoes recently released their 2022 unoaked chardonnay, a zippy and floral beverage, easy to drink and easy to pair. The estate also makes several variations of chardonnay, oaked and unoaked.
Unionville general manager John Cifelli says there’s room for both styles. “Our use of oak is so gentle that it’s not like someone who likes our oaked chardonnay is not going to enjoy the unoaked version, because our oaked version is just a hop, skip and a jump from our unoaked,” he says. “They’re both pretty delicate and well-rounded.”
No matter which style you prefer, the Garden State has options that please. So when drinking local, consider a new definition of ABC: Always Buy Chardonnay.
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Move over, Kentucky. New Jersey’s liquor distilleries are catching the eye (and palate) of tipplers inside the state and out. Jersey Spirits Distilling Co., based in Fairfield, is distinguished by its natural products made entirely with fresh Garden State–grown ingredients. Below, founder and master distiller John Granata shares his “pure Jersey” approach with us.
[RELATED: An Insider’s Guide to 25 New Jersey Distilleries]
How did you come to be a distiller and owner of Jersey Spirits?There’s no set career path to becoming a distiller. I took the long road and made a big switch around 10 years ago. I’d been an independent TV producer, but after the ’08 recession, the streaming companies got so big they were producing everything in-house. Their newly minted executives thought they were creatives, and I didn’t love the business anymore. For my next role, I wanted to do something that, like production, combines creativity with technology, science with art. But I didn’t know what.
Did you have an aha moment?I absolutely did. I found my inspiration while on vacation with my wife, Susan, in Park City, Utah. At a whiskey tasting at High West Distillery, we were bowled over by the subtlety and smoothness of the liquor. We got very interested in distilling and started to volunteer at distilleries in Kentucky, New York, Vermont and Florida. We learned everything we could about distilling, which is very scientific and precise, and I got into it.
We opened in 2015, and our production has quintupled since then. Today I’m a master distiller, and our daughter Noël is our operations manager and a distiller, too. Susan does sales and marketing, and designs our bottles and Jersey-centric labels.
A flight of liquors at the Jersey Spirits tasting room. Photo courtesy of Jersey Spirits
Did you have a background in food and beverage?
Well, I grew up Italian, in Bloomfield. My grandfather was a longtime chef at Perry’s in Newark, and we were all into food. I grew up feeling that the kitchen was the place to be, and that good food with distinctive flavor is a great achievement. I remember being four or five and climbing up to the roof of my grandma’s house in Spring Lake to flip over her sun-drying tomatoes.
As an adult, I got into baking. I once owned a restaurant, Evergreen, in Upper Montclair, and was very involved in the cooking, with the goal of developing the flavor of every dish. The venture didn’t last, but owning another food or beverage business was always in the back of my mind.
What’s the concept behind Jersey Spirits?For one thing, the timing was good, as New Jersey relaxed its regulations regarding craft distilleries in 2013, opening the door to small-batch producers of under 100,000 [750-ml] bottles annually. Susan and I created our brand and our spirits very consciously. After we appraised all the liquors out there, we put flavor at the top of our wish list. We came to feel that smoothness isn’t enough, even for vodka and gin, and we saw a place for really nice-tasting alcohol, with perceptible flavor as part of the mix.
We also wanted to make our spirits taste, and be, as natural as possible, coming from fresh, real fruit or honey or what have you. It was shocking to discover that nearly all the flavored liquors on the market are made from chemical-laden syrups or outright synthetic flavorings. We New Jerseyans know what good is, with a palate that’s sky-high. Susan and I were certain there was a need for great-tasting liquor with none of the off-taste and aftertaste of fake ingredients.
And finally, we wanted to celebrate our state and its brilliant food and agriculture scene. Our name, Jersey Spirits, reflects what we think of as the actual Jersey spirit—that swagger of self-confidence and pride in our richly historic, varied, delicious place, from spectacular beaches to beautiful old towns to pioneering organic farms. New Jerseyans are second to no one.
Our products are not only made here, but all our ingredients are made from Jersey-grown crops or fruit, fresh and raw. And we’ve been winning gold and silver medals at the prestigious San Francisco World Spirits Competition and the New York International Spirits Competition. In New Jersey, we do it right.
Why did you base Jersey Spirits in Fairfield?
I’ve lived in Essex County my whole life: Bloomfield, West Caldwell, West Orange. I’ve tried and failed to leave! And Fairfield is the liquor capital of New Jersey—seriously, with the most alcohol licenses of any town in the state. Three distilleries, two breweries and a winery. Fairfield is a cool place.
Taste local fruits and spices in the Jersey Hooch liquor. Photo courtesy of Jersey Spirits
What’s Jersey Spirits’ product range?We make it all. Vodkas, rums, gins, whiskies, bourbons—the first bourbon distilled in the state since Prohibition. We even produce a single malt whiskey and a grappa. You can see our specific offerings on our website. Everything is pretty unique, such as vodka flavored with Jersey produce: hot pepper, cucumber that’s amazing in a vodka tonic, a horseradish vodka for an incredible Bloody Mary. [There are cocktail recipes, too.]
Our Jersey Hooch liquor is really popular, with complex, not-over-sweetened flavors, so you can taste the Jersey fruit and spices in our Apple Pie, Pumpkin Pie, Cherry Smash, PB & J Sandwich, peachy Beach Tea and more. Jersey Hooch is low-alcohol, around 40 proof, so you can sip it without worrying it’ll go right to your head.
Where can Jersey Spirits be bought and tasted?We’ve gotten a warm reception from retailers statewide and are sold in close to 200 stores, which you can find on our interactive map. We’re at Total Wine, Bottle King, many Buy-Rites and ShopRite liquor stores, and lots of independent shops. We also sell at our distillery, including curbside pickup. You can taste Jersey Spirits in more than 50 bars and restaurants across the state. And our distillery has a tasting room, plus an outdoor area serving shots, flights and cocktails. No reservation; open Wednesday through Sunday.
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OpeningsAlfalfa, Jersey CityThe fast-casual restaurant opened its second NJ location in Jersey City over the weekend. The menu features a variety of plant-friendly options, breakfast burritos and gluten-free donuts. Try one of their crafted salads, like the Buffalo Goddess, made with their Alfalfa mix and wild rice, topped with buffalo cauliflower, brussels sprouts, sweet potato, sunflower seeds, goat cheese and ranch dressing. Any salad can also be made into a wrap. For Alfalfa’s founders, opening up in Jersey City is particularly special, as the friends first met at the nearby St. Peter’s Preparatory School.
160 1st Street, Jersey City; 201-360-0700
Luigino’s, MontclairEntering the Montclair restaurant scene (one of NJM‘s favorites!) with 40 years of notable experience, chef Luigino “Luigi” Tripodi, whose parents are from Italy, created a menu that he says resembles those of restaurants in his family’s home country. The lunch menu at Luigino’s features several salads, paninis and Roman-style pizzas, like the Roasted Lamb, topped with its namesake ingredient, lemon zest, ricotta, pickled red onions, olives and Calabrian chilies. Dinner guests can sample pasta dishes such as paccheri, tagliolini, stuffed gnocchi and cacio e pepe. Other menu items include short rib, veal chop and Neapolitan ratatouille.
173 Glenridge Avenue, Montclair; 973-352-1511
Nuovo Vesuvio, LyndhurstAfter a tragic fire reduced the beloved Vesuvio to ashes earlier this year, chef Arthur “Artie” Bucco has reopened his restaurant, fittingly renamed Nuovo Vesuvio. With a new look and promising menu items, Nuovo Vesuvio is ready to welcome longtime regulars and new patrons alike.
123 Ridge Road, Lyndhurst
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Sustain & Serve NJ is on track to distribute more than 5 million meals in New Jersey. Photo courtesy of New Jersey Economic Development Authority
We are now three years into the pandemic. When so much came to a screeching halt in March 2020, no one could have predicted the impact Covid-19 would have on our state. Lives were lost, businesses and restaurants shuttered, and organizations both big and small had to pivot to survive.
Covid also exacerbated food insecurity, causing more people to seek food assistance. In true New Jersey fashion, within months of the start of the pandemic, organizations and leaders jumped into action to help. One of those initiatives, Sustain & Serve NJ, is as impactful as it is innovative.
Launched by Governor Phil Murphy and the New Jersey Economic Development Authority (NJEDA) in late 2020, Sustain & Serve NJ provides eligible groups with grants to purchase meals from New Jersey-based restaurants that have been hurt by Covid and distribute those meals free to the community. Full disclosure: NJEDA is an underwriter of the public-policy programming I anchor on public broadcasting.
Since its launch, Sustain & Serve NJ “has grown from a $2 million pilot to a $57 million program that’s on track to support the purchase of more than 5 million meals,” says Tara Colton, NJEDA’s executive vice president of economic security.
One of Sustain & Serve’s partners is the Coalition for Food and Health Equity, which has invested more than $1 million in small businesses and helped dispatch more than 150,000 meals.
[RELATED: These Restaurants Keep New Jerseyans Full—and Fulfilled]
“Our clients are now able to eat healthier and be exposed to healthier food options that they would not have been able to afford; and on a consistent weekly basis, they can rely on us,” says the coalition’s CEO and founder, Leeja Carter. “We’ve been able to deepen our work, make it more consistent, reach harder-to-reach areas, mobilize food, and do this in loving partnership with our restaurant partners.”
The Coalition for Food and Health Equity is just one example of a Sustain & Serve NJ grantee that is committed to feeding its neighbors and supporting its communities with respect and dignity. There are countless others working together in this multipronged strategy to strengthen the economic security of all New Jerseyans while also helping to eliminate food deserts.
According to Colton, just like food deserts are caused by multiple factors that have taken root over generations, driven by structural racism and underinvestment, there is no one solution to the challenge. Says Colton, “Sustain & Serve NJ is central to our holistic approach to addressing food deserts, in alignment with the Food Desert Relief Act championed by Speaker Craig Coughlin and Governor Murphy. True food security means that residents can access fresh, nutritious, healthy food at times and locations that are convenient to them and meets them where they are, literally and figuratively.”
The Sustain & Serve NJ initiative is truly making a difference, not only for the nonprofit grantees, but also for restaurants in the Garden State and, ultimately, the people they serve.
Steve Adubato, PhD, is the author of five books including his latest, Lessons in Leadership. He is also an Emmy® Award–winning anchor on Thirteen/WNET (PBS) and NJ PBS. Check out steveadubato.org. Steve has appeared on CNN, FOX5 in NY and NBC’s Today Show, and his “Lessons in Leadership” video podcast with co-host Mary Gamba airs Sundays at 10 am on News 12+. Steve also provides executive leadership coaching and seminars for a variety of corporations and organizations both regionally and nationally. For more information, visit stand-deliver.com.
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Openings:Blu on the Hudson, WeehawkenDinner at the new Blu on the Hudson includes a view of the New York City skyline. The seafood-forward menu boasts chilled Maine lobster, haute caviar and tuna crudo, as well as steak and homemade pastas. Off the dining room, try out Blu Sushi Bar, serving a variety of classic rolls in addition to specialties like the Dancing Dragon (barbecue eel, tempura shrimp, cucumber and red tobiko). A rooftop space for events is slated to open soon.
1200 Harbor Boulevard, Weehawken; 201-636-1200
Jarana, East Rutherford A brand-new Peruvian restaurant has opened up inside the American Dream Mall. The menu features popular Peruvian dishes like tallarines limeño, arroz con chancho and tacu beef saltado. Appetizers and sides include chicharron sliders, cheese-stuffed yuca fritters and fried plantains. Finish your meal with one of the many desserts, such as tres leches or picarones. (Want more Peruvian food? Head to Paterson.)
1 American Dream Way, East Rutherford; 551-777-8020
Enzo Restaurant & Pizzeria, MorristownOne of our favorite NJ restaurant towns, Morristown recently welcomed a new pizzeria. Enzo, a family-owned eatery that opened its first location in Montclair, has to-go pizza up front and a sit-down restaurant in the back. The menu includes sandwiches, wraps and salads. Open for lunch and dinner, Enzo also offers a variety of pizzas, such as the chicken Romano, pasta vodka and Enzo Special, made with mushrooms, sausage, pepperoni, peppers and onions.
5 Elm Street, Morristown; 973-993-6363
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These pastry shops are putting all their flour power into producing holiday desserts. Hungry for more? Check out our guide to Garden State bakeries.
The Dessert Ladies looks like an enchanted garden—except that the exquisite blossoms and blooms are extraordinarily edible. “We delight in Easter and the coming of spring,” says Geraldine Keogh, who founded the business with her daughter, Lindsay Smith. Their artful Easter creations, made with silky Swiss buttercream and Belgian chocolate, are almost too beautiful to eat. But one bite puts an end to reluctance. The cupcake bouquet, comprising 7 or 12 edible “flowers,” makes an unforgettable Easter gift.
266 Main Avenue, Stirling, 908-340-7321
Festive Easter treats await at Sweet Eats Bakery. Photo courtesy of Sweet Eats Bakery
Family-owned Sweet Eats Bakery has a massive menu, including 18 cheesecakes and dozens of flavors of Bavarian cream filling for cakes. Those flavors include beloved liqueurs (Amaretto, Bailey’s, Frangelico, Grand Marnier, Kahlúa, Peach Schnapps) and chopped-up candies (Butterfingers, Heath Bars, M&Ms and Snickers). The Easter pastry selection is myriad, too. Standouts include carrot-cake cupcakes and buttercream-stuffed cakes, topped with sugar-cookie rabbit ears, that feed at least 10.
310 South Burnt Mill Road, Voorhees, 856-429-2005
Natale’s Summit Bakery has been owned and run by the Natale family since 1938, and “everything is still made from scratch,” says Patty Karpenski Natale. “Our breads, pastries, pies, cakes, cannolis, cookies and biscotti of all kinds. Literally hundreds of items.” Natale’s is known for its cream cheese-enriched “Philly Fluff” pound cake (“which is all-season,” she notes). One of the bakery’s fast-moving Easter treats is a box of six full-size cupcakes, laden with toppings ($13.50).
185 Broad Street, Summit, 908-277-2074
At his bakery in Keansburg, David Burke carries on his childhood tradition of whipping up treats with jelly beans. Photo courtesy of Dixie Lee Bakery
For decades, Dixie Lee Bakery in Keansburg was the dessert destination for families in the Bay Shore area, including rockstar-chef-to-be David Burke’s in neighboring Hazlet. Last year, it became David Burke’s Dixie Lee Bakery. Says Burke, “I loved food-centric holidays as a kid. Easter was about chocolate bunnies and Peeps, plus new clothes and a haircut.” At the re-energized Dixie Lee, you can find 26-inch tall white, milk or dark chocolate bunnies from Jacques Torres Chocolate, and cupcakes topped with a Peeps or chocolate Easter egg. “My brother, sister and I used to make banana pancakes during Easter,” Burke says. “We’d pour in jelly beans and fold the batter so you couldn’t see them. Then we’d eat the pancakes and call out the colors we got.” The bakery’s jelly bean cake “has them right on top.”
303 Main Street, Keansburg, 732-787-0674
Bring a carrot cake from Sweet Melissa Patisserie to your Easter gathering. Photo courtesy of Sweet Melissa Patisserie
Sweet Melissa Patisserie founder Melissa Murphy Rafano has won raves for her crème brûlée croissant, custard-filled brioche “trouble bun” and more. To Murphy Rafano, “the message of Easter is reawakening, and to a baker that means joyous spring flavors and colors.” Her seasonal hot-cross buns (“which you hardly see fresh-baked any more”) are redolent with fruit and spice, and her satisfyingly dense carrot cake, which serves 8 to 10, is spiked with pineapple, coconut, walnuts and orange zest. For Easter, it becomes the “bunny butt cake,” topped with a buttercream spring garden into which a pink-pawed white rabbit has dived head-first.
56 Payne Road, Lebanon, 908-323-2460
Madame Cupcake Shop’s owner, Tatiana Tedesco, declares cupcakes “the perfect dessert.” Photo courtesy of Madame Cupcake Shop
Madame Cupcake Shop, in Hopewell’s historic downtown, bakes cakes, macarons and other goodies. But the marquee item is the focus. “Cupcakes are the perfect dessert,” opines owner and baker Tatiana Tedesco. “Dainty to eat, a single portion, nice to look at and even nicer to eat.” Her Easter essential comes in five cake flavors, dozens of familiar-to-exotic buttercream flavors and four piped designs: an Easter basket, Easter eggs, bunny ears and a spring rainbow. (Add “fun to pick out” to cupcakes’ merits!)
43 Railroad Place, Building C, Hopewell, 609-955-0076
At the Macaroon Shop in Avon-by-the-Sea, offerings extend beyond the namesake coconut confections. Photo courtesy of the Macaroon Shop
Before French macarons became a thing, Jersey Shore macaroons were an institution. They were popularized by the Macaroon Shop, which opened in 1930 in the Ocean Grove Hotel (now long gone) and moved to Avon-by-the-Sea in 1981. “Macaroons are the original gluten-free dessert,” says co-owner Claire Morrison. “Nothing but coconut, egg white and sugar, and for other flavors, almonds or a chocolate dip.” The shop has retained the recipe as well as the original mixers and graphics from the Ocean Grove era. “The simplest sweets, Jersey Shore style, are timeless,” says Morrison. Regular, gluten-free and Easter-themed cakes are also available. The shop’s flower-topped, fondant-iced, buttercream-layered Easter egg is an extra-sweet deal at $4.49.
107 Main Street, Avon-by-the-Sea, 888-588-6227
A fond memory for some Jerseyans is the kosher-for-Passover coconut macaroons that came in cans. You can still buy them in cans—but better yet, try the fresh-made kosher-for-Passover macaroons of Salomon Kosher Bakery, plain or chocolate-dipped. Open since 1957, Salomon bakes all the classic kosher treats, including seven-layer cake, babka and rugelach. Note: While everything here is certified kosher, it is baked in the year-round oven and therefore not strictly kosher for Passover.
300 Gordons Corner Road, Manalapan, 732-536-4500
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Spend Easter Sunday at one of the many New Jersey restaurants offering brunch and dinner specials this year.
North Jersey:City Cruises, WeehawkenFor brunch and dinner with a view, City Cruises in Weehawken offers a two-hour Signature Brunch Cruise. Enjoy bottomless mimosas, dancing and views of New Jersey landmarks and the New York City skyline. Reserve online.
1500 Harbor Blvd, Weehawken; 800-459-8105
Felina, RidgewoodFelina is offering brunch from 11 am-6 pm. Samplings from the à la carte menu will include pan-seared scallops, surf and turf, and roasted duck breast. Reserve online.
18 Prospect St, Ridgewood; 551-276-5454
Halifax, HobokenEnjoy Easter brunch with a view of the Hudson River. Halifax is offering unlimited small plates like smoked salmon and cream cheese crostinis, challah French toast, and caramelized onion-fontina quiche. For dinner, sample options from the á la carte menu, including snow crab bucatini, salmon and smoked paprika-lemon pasta. Reserve online.
225 River Street, Hoboken; 201-253-2500
Liberty House, Jersey CityEaster brunch at Liberty House includes views of the Manhattan skyline. From 11 am-6 pm, enjoy the brunch buffet, which includes pasta, mashed potatoes, seafood and carving and antipasti stations. Try out the international cheese and fruit display too. Reserve online.
76 Audrey Zapp Drive, Jersey City; 201-395-0300
Terra e Mare, Jersey CityThe Hudson House’s onsite restaurant, Terra e Mare, will be serving Easter brunch and dinner specials in addition to their regular à la carte menu, from 11 am-6 pm. Brunch specials include lamb lasagne, eggs raviolo, Easter spinach pie and a basket of pastries. Dinner specials include asparagus salad, roasted lamb and pastiera (an Italian version of cheesecake). À la carte options are also available. Reserve online.
2 Chapel Avenue, Jersey City; 551-277-0588
Village Hall, South OrangeEaster brunch at Village Hall runs from 11 am-6 pm. Specials include steak and eggs, pan-seared branzino, artichoke and gouda tarts, and smoked salmon. Reserve online.
75 South Orange Ave, South Orange; 201-761-0025
1776 by David Burke, MorristownThe three-course prixe-fixe menu at 1776 features lobster dumplings, bourbon-glazed ham, bison short rib hash, and lamb chops with a spicy chimichurri. Reservations are available for Easter Sunday. Reserve online.
67 East Park Place, Morristown; 973-829-1776
Central Jersey:Avenue Le Club, Long BranchOn Easter Sunday, sit down to a three-course prixe-fixe brunch prepared by chef Eric Guerin. Choose from heirloom beet carpaccio, trout amandine, steak frites and lemon-ricotta pancakes. Dessert options include crème brûlée, apple tarte tatin and profiteroles. The Easter dinner features similar menu items.
23 Ocean Ave, Long Branch; 732-759-2900
Catherine Lombardi & Stage Left Steak, New BrunswickThese sister restaurants are offering brunch and dinner this Easter. Stage Left Steak, one of NJM’s favorite steakhouses, is offering brunch from 11 am-2:30 pm. Selections include cured salmon, Wagyu steak, buttermilk fried chicken and sunny-side-up eggs over lobster potato hash. Choose a favorite (or two!) from the dessert bar, which includes cheesecake, carrot cake and a hazelnut chocolate brownie. Dinner at Catherine Lombardi, one of NJM’s favorite Italian restaurants, runs from 1:30-6 pm. In addition to ordering from the regular dinner menu, diners can choose from specials like soft shell crab, osso bucco and Easter pie (pizza rustica).
3 Livingston Ave, New Brunswick; 732-296-9463
5 Livingston Avenue, New Brunswick; 732-828-4444
Stone House, WarrenEaster brunch runs from 11 am-2 pm. Enjoy a charcuterie board, desserts and items from the many brunch stations: a ham and Gruyère crepe from the crepe and waffle station, roasted beef from the carving station, and cheesecake-stuffed French toast from the breakfast station. Can’t make it to brunch? Easter dinner is 5-8 pm. Available in addition to the regular dinner menu, the Easter dinner special features a roasted leg of lamb with potato gratin, haricots verts and mint gremolata. Reserve online.
50 Stirling Rd, Warren; 908-754-1222
The Cranbury Inn, CranburyFor brunch, choose from a buffet or a prixe-fixe menu. Buffet options include prime rib, glazed ham, Belgian waffles, corned beef hash and pasta with lamb ragù. There will also be a soup station, plus sides like tossed salad, roasted red potatoes and assorted charcuterie. The four-course prixe-fixe menu includes calamari, a rack of lamb, slow-roasted chicken, vegetarian lasagna and a turkey dinner. Reserve online.
21 South Main Street, Cranbury; 609-655-5595
South Jersey:Deauville Inn, StrathmereBrunch at the Deauville Inn runs from 10 am-2 pm. Their à la carte Easter Bunny Brunch includes plates like shrimp and grits, poutine Benedict, the Brekkie burger, sliced apple pancakes and a platter of cured salmon. A kid-friendly experience includes a meal of French toast and bacon, plus activities like meeting the Easter Bunny and coloring. Reserve online.
201 Willard Road, Strathmere; 609-263-2080
Pier House, Cape MayEaster brunch at La Mer Beachfront Resort’s Pier House restaurant runs from 8 am-2 pm. The à la carte menu includes banana foster French toast, potato pancakes and smoked salmon. Order a mimosa or bloody Mary carafe for the table. Kids will have the chance to meet the Easter Bunny. Reserve online.
1317 Beach Avenue, Cape May; 833-798-4491
Renault Winery, Egg Harbor CitySpend Easter in the Renault Winery this year. From 10:30 am-1:30 pm, enjoy buffet-style options like chimichurri-grilled salmon, ham, shrimp cocktail and French toast. Following brunch, kids under 12 can take part in an egg hunt. Reserve online.
72 North Bremen Avenue, Egg Harbor City; 609-965 2111
Seaview, a Dolce Hotel, GallowayAt Seaview’s Easter brunch, running from 11 am-2 pm, enjoy the chef’s breakfast station with made-to-order dishes, a carving station and a station just for kids.
401 South New York Road, Galloway; 609-652-1800
Vagabond Kitchen & Tap House, Egg Harbor TownshipVagabond’s Egg Harbor Township location is offering an Easter brunch starting at 10 am. Some of the many dishes that will be available include omelets, French toast, tavern ham and barbecued salmon. Reserve online.
3016 Ocean Heights Avenue, Egg Harbor Township; 609-926-1863
Statewide:Bonefish Grill, multiple locationsFrom 10 am-3 pm, Bonefish Grill is offering brunch entrées like Grand Marnier French toast sticks and frittatas (bacon and cheddar, caprese, and crab and fontina cheese), all served with sides of bacon and seasoned breakfast potatoes. Order a shareable pitcher of sangria for the table.
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Restaurant OpeningsBoots & Bones, Jersey CityA brand-new barbecue restaurant has arrived in Jersey City. Boots & Bones offers American-style meals with Southern influences. The menu features sandwiches with several kinds of smoked meats, such as the Smoked Brisket on Brioche, topped with provolone, crispy onions and pickles. Appetizers include Oysters on Half Shell, PEI Mussels and Gulf Shrimp Cocktail. There are also several vegetarian and vegan options, including a gazpacho salad. Boots & Bones is currently operating with a limited menu; the full menu is slated to be available in April. While you’re visiting, also check out Under The Boot—a not-so-secret social club downstairs.
116 Newark Ave; 201-706-3237
Effin Egg, MorristownThis is not your grandpa’s breakfast place, declares the website of Effin’ Egg, Morristown’s new breakfast joint, slated to open on March 30. Expect classic breakfast sandwiches with a twist—like the CEO, featuring scrambled eggs, cheddar, caramelized onions, chives and a signature chipotle Effy Sauce on a warm brioche bun. Craving other breakfast staples? Choose from a variety of pancakes, waffles, breakfast tacos and burritos.
30 Morris Street; 973-944-2849
Sweetgreen, MontclairThe salad chain opened its fourth New Jersey location in Montclair last week. The menu features several bowls and salads, such as the Kale Caesar—a mixture of kale and romaine topped with roasted chicken, tomatoes and Parmesan crisps. Seasonal items include the Miso Bowl, packed with blackened chicken, root vegetables, wild rice and a Miso Sesame Ginger dressing. Side dishes and kid-friendly items are available, too.
460 Bloomfield Avenue; 862-346-6789
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Phillip Catlett embraces his mom, Nichole Maul, right, and grandmother Rochelle Maul. Rochelle’s great-grandfather was the luncheonette’s founder, Jim Arnes. Photo by Matt Stanley
On a wintry Wednesday afternoon, Millville, nestled in the pines of Cumberland County south of Vineland, is quiet. But inside Jim’s Lunch, warmth and chatter abound as old friends gather in booths beneath photos showing generations of family ownership. At the register, people chat, waiting for their takeouts. Amid the hubbub, one name stands out.
“How’ve you been, Nikki?”
“See you later, Nikki!”
That would be Nichole Maul, who runs the restaurant with her husband, Peter Gonzalez. Maul’s great-grandfather, Jim Arnes, was just 16 when he left Greece in the 1910s and came through Ellis Island to build a better life. He made his way to Philadelphia, where a restaurant owner took him under his wing and taught him to cook.
By 1923, Arnes had crossed the Delaware River and, with his savings, bought a small building in Millville, where he opened Jim’s Lunch—now celebrating a century of good food and fellowship in one location.
“Why Millville? I have no idea,” says Rochelle Maul, Nichole’s mom, Arnes’s granddaughter and the third-generation owner of Jim’s Lunch. But it’s not hard to figure. At the time, Millville was a thriving glass town, loaded with factory shift workers looking for an affordable place to eat at any hour. Jim lived upstairs, making it easier to run a 24-hour-a-day eatery. “If someone knocked on the door,” says Gonzalez, “he’d come downstairs and make them something.”
Most often, that was a burger, a thin patty with everything—mustard, onions and sauce. Though Jim’s stopped being round-the-clock in the 1960s, the burgers are still served that way; cheese is the one option. Customers won’t get their hands on the original secret sauce recipe, though. “Never, to no one,” says Nichole swiftly when asked if she’s ever shared it.
Cook Dan Lopez prepares an order of the popular roast turkey special. Photo by Matt Stanley
Jim operated October to May, summering in Greece. (Jim’s still closes every year, Memorial Day to Columbus Day.) During Prohibition, Jim was caught making moonshine and went to jail for “a little bit,” Rochelle says—how long, she doesn’t know. But he was known for his generosity—during the Depression, men would bring empty pots to the restaurant, and Jim would fill them with free soup.
“He’d say, ‘Go home and feed your family,’” Rochelle says. “‘When you get back to work, you remember me, and come in and buy some food.’”
That generosity resurfaced in 2020 when Covid-19 hit; Nichole offered free meals to unemployed locals. Jim’s also switched to takeout-only for efficiency. Jim’s survived the pandemic—the restaurant had been through declining customer counts before and knew they’d see the other side. In the 1970s, shutdowns and relocations shifted glass factories out of Millville, and the workers went with them. “That was the biggest hit,” Nichole says.
Despite the periodic struggles, there has always been one overwhelming high: “The customers,” Nichole says. “I mean, that’s what makes Jim’s Lunch what it is.”
The roast turkey special arrives at the table with all the accoutrements. Photo by Matt Stanley
Continuity is the theme. As Rochelle puts it, “I waited on the grandfather, then I waited on the children, then I waited on the grandchildren.
Another thing that doesn’t change is the menu. The same daily specials have been served for decades. One dish that didn’t age well was liver and onions. In Nichole’s words, “People today wouldn’t eat that unless they’re 90.”
In harmony with the time-tested breakfast and lunch menus are prices that seem happily stuck in earlier times. You’ll search a long time for plump, fresh $13 crab cakes or a $24 prime rib. Customers rarely order just one $5 burger or $5.50 chili dog. Pairing either with onion rings or fries for an extra $5? A must.
Nichole has four children, one of whom, Phillip N. Catlett, 26, plans to follow in his mother’s footsteps. “He always would sit here and watch my dad cook,” Nichole says. Jim Maul, Nichole’s father, died in 2019 after running the restaurant with his wife Rochelle for nearly 50 years. Phillip taking over one day “would bring tears to my dad’s eyes.” Phillip’s two sons, 3 and 1, already spend days at Jim’s. “I’ll make sure the business is going for another 100 years,” Phillip says.
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Restaurant OpeningsGuerriero Gelato, MorristownMike Guerriero’s newest gelato shop has landed in Morristown. The iconic chain offers a unique menu with flavors such as Biscotti Crunch, Blueberry Basil Sorbet and Cannoli Cream. They also offer a variety of homemade hard ice cream options, like Salted Caramel Pretzel, Samoa Cookie and Strawberry Cheesecake. Sample classic favorites or try out unexpected delights from the rotating menu. Open daily in the afternoons.
64 South Street, Morristown; 201-345-1806
Millburn Deli, WestfieldThe famed Millburn Deli opened a location in Westfield on March 13. They offer a wide variety of sandwiches, salads, wraps and sides, including some local favorites like the Godfadda, Gobbler and New Jersey Sloppy Joe. This is the fourth location for the legendary deli, which has been serving northern Jersey since 1946.
144 E Broad Street, Westfield; 908-312-2220
Primo Hoagies, SewellThe sandwich chain opened its 30th location in New Jersey and 100th location nationwide in Sewell on March 21. Open daily, the menu offers hot and cold sandwiches including classics like the Philly Cheesesteak, Chicken Parmigiana and Old Fashioned Meatball, as well as several specialties like the Sulmona and Soprano.
380 Egg Harbor Road, Sewell; 856-742-1999
Restaurant ClosingsBurgerFi, Cherry HillSix months after opening, the Cherry Hill location announced they would be closing their doors. The fast-casual Florida chain was a spot for locals to grab burgers, chicken sandwiches and hot dogs. The franchise owner, Matthew Daniel, pointed to the cost of rent and construction delays as the reason for the abrupt shutdown. With the Cherry Hill location closed, the only operating BurgerFi in New Jersey is located at Newark Liberty International Airport (where a stunning new Terminal A was recently unveiled).
1584 Kings Highway North, Cherry Hill; 856-281-7523
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Earlier this month, four well-known New Jersey chefs made a splash in snowy, ritzy Park City, Utah, to craft fund-raising dinners at the annual Red, White & Snow festival. The event benefits the National Ability Center (NAC), which teaches skiing and snowboarding to kids facing a range of challenges, and also assists disabled athletes, many of whom compete in the Paralympics and Special Olympics.
The Jersey chefs—Ryan DePersio of Fascino (Montclair), Battello and Kitchen Step (Jersey City and at Newark Airport’s wow-worthy new Terminal A); Jamie Knott of Saddle River Inn, Saddle River Cafe and Madame (Jersey City); AJ Capella of Montclair Hospitality group; and Leia Gaccione of South & Pine (Morristown)—did not disappoint.
“Our mission is to help people live their best life,” says Carin De Milo, the NAC’s event director. “And Jersey chefs throw themselves into everything they do, whether cooking, snowmobiling or meeting our athletes. They brought a lot to Red, White & Snow.”
So, chefs, how did you get invited?
DePersio: One of my oldest friends, Clay, whom I met in a restaurant in Paris when I was apprenticing, became a big-deal winemaker in Sonoma. He started donating his Mauritson Wines to Red, White & Snow and invited me to cook the vintner dinner that paired with his wines. I’m a festival regular now, and brought in Jamie and AJ, who invited Leia. The more Jersey in the mix, the better.
Capella: This was my second year, and it was a blast all around. The four of us are friends who make the time to hang, and we did, big-time.
Gaccione: At home, we get together every month and try an interesting restaurant, usually in New Jersey.
Knott: It’s like our own supper club.
For the Red, White & Snow dinner, you were paired up—one as executive chef, the other as sous-chef. Since you’re all executive chefs, how did that feel?Knott: To be honest, it was so relaxing to just cook and not sweat over creating the menu. Ryan did that. I actually was his sous-chef when he started Fascino in Montclair 20 years ago. I was only 22, and Ryan was barely older.
Gaccione: I assisted AJ in Park City, and we were a great team. I’m always up for learning new kitchen tricks. I also got to meet the other guest chefs, from Park City and other places. Funnily enough, two of the women were also from Jersey, so we felt right at home.
Tell me about your one-night-only menus.Capella: Numerous courses, a fantasy dinner. Leia and I did a potato and caviar hors d’oeuvre; a local elk tartare starter; then a roasted duck breast; local lamb wrapped in nori with lamb-cardamom jus; and banana sticky toffee. The diners really liked the meal. No, they loved it.
DePersio: Designing the menu for a one-time, sky’s-the-limit meal for 30 or 40 diners is creative, and also very demanding. Red, White & Snow diners expect to be wowed. We started with bison tartare on a bison-jus croquette; then a Taleggio arancini with harissa aioli; sea scallop carpaccio; smoked pork shoulder ravioli with black stripes from charcoal; ribeye from a family farm in upstate New York with parsnip and maitake; and finally, a perfect ricotta cheesecake made by my mom, Cynthia, who’s my pastry chef at Fascino.
Sounds like you strutted your Jersey stuff.DePersio: Definitely. Jersey chefs have made a huge dent in the dining scene, and we showed our Park City diners that we’re doing world-class cuisine. I feel so proud of having helped shape Jersey’s exciting dining scene. The ex-Jerseyans we met at the festival all wanted to hear what’s going on back home. They miss our restaurants.
Knott: Everyone has an opinion about New Jersey, even if they’ve never been there. Unfortunately, they’re thinking Jersey Shore. In Park City, people saw who we really are: hardworking, passionate and original. Guest after guest at my and Ryan’s dinner begged us to open a restaurant there.
Gaccione: We got the word out about the New Jersey food scene. There’s so much talent here, and it’s very diverse. Whatever you want is here: the hot new ramen place, a classic Jersey pizza joint, disco fries at the diner, or a big bowl of pho. We have so many great restaurants, from the Top 30 to the hidden gems. And incredible foodie shopping, too. Other than the cold winters, what’s not to like about Jersey?
Capella: I’m a deeply rooted Jersey boy from Sussex County. I’ve made a few attempts to work out of state, and failed miserably. New Jersey has everything, and for a chef, it’s heaven. Not leaving.
Any standout experiences on the trip, apart from the cooking?Gaccione: For me, there was a breakthrough. Ten years ago, on a snowmobile, I went off an eight-foot cliff at 45 miles per hour and shattered my pelvis. I was in the hospital for 11 days. It took six months to recover and learn to walk again. This was the first time I got back on a snowmobile, and I was really anxious. I ended up having so much fun. It was exhilarating
Knott: We spent an unforgettable half-day snowmobiling from village to village in the Utah mountains, God’s country. The landscape is miraculous. Then we met the National Ability Center athletes and got some inspiration of the human kind. One of them, a wheelchair skier, was exactly my age, which made me think. He played sports his whole upbringing and when he discovered giant slalom skiing, he felt, ‘This is what I was meant to do in this world.” For him, there are no limits, nothing he can’t do.
Capella: This kid from the National Ability Center program came to talk to us. She was born with no control, no use, of her limbs. Yet she was so self-confident and upbeat and jazzed about her future. Nothing can hold her back, she said. What a person.
Gaccione: It is very moving to hear the stories of young people who thought they would never ski, and then made it to the Paralympics. It was such an honor to have even a small part in raising money for the awe-inspiring National Ability Center.
DePersio: I work with several foundations, and they make this [world a better one]. At Red, White & Snow, everyone is so happy just to be there, including the athletes.
Knott: Red, White & Snow was simply a lovefest.
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Travel along Main Avenue beside the winding Passaic River in Wallington, and you’ll notice the Polish influences right away. There are the delis and banquet halls, a statue dedicated to General Casimir Pulaski of Poland (yes, the same Revolutionary War hero the Skyway was named after) and the Polish National Church of Transfiguration, which opened in 1925. There’s even an office for the Polish newspaper Abecadlo (“alphabet” in Polish.)
Then there are the restaurants. If this heart-shaped borough in North Jersey conjures visions of pierogies, stuffed cabbage, borscht, blintzes and kielbasa, all that and more can be found there because Polish people started immigrating to Wallington more than 100 years ago. Its nickname is Little Poland.
“It’s a very Polish place and we want to continue to preserve our roots and also bring back to the community,” says Sebastian Stopka, whose family owns Tatra Haus, which specializes in Polish Highlander cuisine.
The restaurant specializes in the cuisine found near the Tatra mountains in Southern Poland. Well-known Polish foods are served, but opt instead regional dishes like grilled Highlander sheep cheese with bacon and cranberry sauce or rye bread with pork lard spread and pickles. “You wouldn’t see that anywhere else,” says Stopka.
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Krakus Restaurant offers all the Polish classics (pierogies, stuffed cabbage, blintzes) and is a mainstay for family and friend gatherings. The pickle soup is particularly delicious, light and brine-y but with a hint of cream. A perk: Krakus has a full bar.
Just up Main Avenue, Chefski’s beckons. It’s mostly a grab-and-go but does have a couple tables. The menu, though concise, does offer a dozen types of pierogies. The ones I ordered managed to remain pleasingly light yet substantial, even after a 20-minute drive home. Be sure and grab a soft drink from the case, direct from Poland!
Tatra Haus*, 115 Main Avenue, 201-393-2400; Krakus Restaurant, 2018 Main Avenue, 973-779-1922; Chefski’s*, 360 Main Avenue, 973-471-4193
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The influx of Peruvian immigrants to the historic city of Paterson over the past 70 years has produced a thriving community of about 10,000 Peruvian Americans there. Enough have opened restaurants in the area around Market Street that it’s known as Little Lima. The restaurants bring the rich, complex flavors of Peruvian cuisine to the community, offering a taste of home.
Peruvian food is a mix of different cuisines, taking from Hispanic, Asian and Incan influences, among others.
Common ingredients in Peruvian cooking include the aji pepper and the potato, of which Peru has more than 4,000 varieties.
La Tia Delia is a hidden gem toward the end of Market Street. In addition to serving classic Peruvian dishes, the restaurant also serves Peruvian breakfast favorites like chicharrones (fried pork belly pieces), relleno (blood sausage) and an array of sandwiches.
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Chifa Jade is a bit out of the way of Little Lima, but it’s a great spot for chifa (Peruvian-Chinese fusion) cuisine, serving arroz chaufa (Peruvian fried rice), wonton soup and lomo saltado (a beef stir-fry dish).
Other restaurants to check out include Leña y Carbón and D’Carbon.
La Tia Delia*, 28 Market Street, 973-523-4550; Chifa Jade, 929 Main Street, 973-279-1333; Leña y Carbón, various locations; D’Carbon*, 855 River Street, 973-278-6505
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They say the reason Argentine steak is so good (some say the best in the world) is that its cattle graze on the country’s plentiful pampas grass, rather than being grain fed as American cattle are. The result is leaner, more flavorful and nutritious beef.
The asado, or Argentine barbecue, is ingrained in the national identity. It usually includes steak, sausage and blood sausage or morcilla, as well as sweetbreads and intestine. It is not for the faint of heart. Grilled sausage is often eaten on a crusty baguette with lettuce and tomato—called choripán, a combination of the words chorizo (sausage) and pan (bread).
Argentine cuisine is a blending of influences—in addition to steak, the Italian immigrants to the country brought pasta and pizza, which is often served at meals.
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While there isn’t exactly an Argentine food enclave in New Jersey, many fabulous restaurants and bakeries are located in the northern part of the state. For incredible steak and cocktails head to La Fusta Argentine steakhouse in North Bergen.
For a casual vibe that includes pizza, pasta and a side of steak, head to Alberto’s Pizzeria in Belleville. El Tango Argentina Grill in Englewood and Tango Steak in Moonachie are sit-down restaurants that serve asados and are great places to watch Argentine soccer players like Lionel Messi dazzle.
The desserts are legendary and often include the ubiquitous dulce de leche. Head to Dulce de Leche on Bergenline Avenue in West New York, Recoleta Argentine Bakery-Café on Bergenline Avenue in Union City, or Rombiolo Bakery Café in Bloomfield for a treat.
La Fusta*, 1110 Tonnelle Avenue, North Bergen, 201-770-1950; Alberto’s, 482 Washington Avenue, Belleville, 973-447-1397; El Tango Argentina Grill, 22 North Van Brunt Street, Englewood, 201-408-2922; Tango Steak, 35 Moonachie Road, Moonachie, 201-870-6161; Dulce de Leche, 6510 Bergenline Avenue, West New York, 201-869-6999; Recoleta, 3403 Bergenline Avenue, Union City, 201-442-0883; Rombiolo*, 119 Broughton Avenue, Bloomfield, 973-680-0405
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When you crave new tastes, head to Bergen County’s Palisades Park for authentic Korean food. According to 2020 Census data, roughly half the population is of Korean heritage.
Businesses up and down Broad Avenue, the main thoroughfare, can be counted on for steaming bowls of jjigae stew (meat, fish or veggie).
So Moon Nan Jip is a comfortable and lively spot for Korean barbecue, cooked over flames right at your table. If you have yet to experience the art and communal joy that is a night of Korean barbecue, this is the spot for you.
Marinated short ribs (gal-bi) and pork belly are musts, and come with an array of veggie sides, mostly mostly pickled (banchan).
Jin Go Gae Catering is an equally lively grab-and-go, counters lined with prepared meats, sides, glass noodles with veggies and more. Delightful recent finds: stir-fried anchovies and almonds; crispy rice with chestnuts and dried fruits. Kimchi fan? Bring home a gallon in a handsome glass jar.
[RELATED: Our Favorite NJ Restaurant Towns]
For modern Korean, fast-casual, check out the huge menu of brightly lit Bunsik Nara, often filled with sociable groups sharing plates.
First-timer? Try Bunsik’s classic rice stew bibimbap, sushi (veggie roll with cheese for something different), pork dumplings filled with chewy noodles and rice cakes simmered with spicy sauce and ribbons of fish cake.
Fried chicken? For Korean style (light batter, double-fried, extra crispy) your recourse is Mama Chicken, which serves the whole bird.
So Moon Nan Jip*, 238 Broad Avenue, 201-944-3998; Jin Go Gae Catering, 248 Broad Avenue, 201-944-8445; Bunsik Nara, 254 Broad Avenue, 201-944-2674; Mama Chicken*, 252 Broad Street, 201-461-7900
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Pizza fave Porta enlivens one of the all-pedestrian blocks of Newark Avenue in Jersey City. Photo by Laura Moss
A great destination restaurant can be worth the drive from anywhere—even more so the dining destinations we celebrate here.
Each offers a range of choices and prices that take the worry out of a night on the town.
ASBURY PARKA proper pour of Guinness draft should take exactly 119 seconds, says chef/owner James Avery. Photo by Christopher Lane
At the turn of the 21st century, restaurants led the way in the revitalization of this Shore town, once so emblematic that local hero Bruce Springsteen called his 1973 debut album Greetings From Asbury Park. New places such as Sonny’s Southern Cuisine, Bistro Ole and Harry’s Roadhouse invigorated a moribund downtown. Though those pioneers are gone, restaurants remain as central to Asbury Park as the beach and the music scene. At the north end of town, veteran restaurateur Tim McLoone transformed the old Howard Johnson’s, in all its doo-wop architectural glory, into Tim McLoone’s Supper Club. At the south end, Stella Marina (“star of the sea”) serves up oceanfront views as well as Italian cooking. On the boardwalk, changes are coming, as new owners renovate (for 2024 opening) the stable they acquired from pioneer Marilyn Schlossbach: Langosta Lounge, Asbury Park Yacht Club and Pop’s Garage.
A few blocks from the beach, on Bangs Avenue, stands Porta, renowned for its pizza and its social scene. It’s owned by the Smith group, whose stable includes the lovely French restaurant Pascal & Sabine on Bangs. A few doors down, Barrio Costero offers hip Mexican cuisine.
Cookman Avenue remains a vital area, with upscale Japanese Taka, gourmet pizzeria Talula’s (one of NJM’s favorite Jersey pizza spots), seafood stalwart the Bonney Read and, on nearby Mattison Avenue, Black Swan Public House, a classic pub, among the draws. Along Lake Avenue on the west side, young crowds enjoy Austro-Hungarian and German cuisine at Asbury Festhalle & Biergarten, where just a soft pretzel and a beer can hit the spot. Also on Lake, Moonstruck, with its wide-ranging Italian and American menu, has been a landmark since it hopped the border from Ocean Grove in 2002. —Kelly-Jane Cotter
Tim McLoone’s Supper Club*, 1200 Ocean Avenue, 732-774-1155; Stella Marina, 800 Ocean Avenue, 732-775-7776; Porta, 601 Bangs Avenue, 732-774-3395; Pascal & Sabine, 601 Bangs Avenue, 732-774-3395; Barrio Costero, 610 Bangs Avenue, 732-455-5544; Taka, 660 Cookman Avenue, 732-775-1020; Talula’s, 550 Cookman Avenue, 732-455-3003; The Bonney Read, 525 Cookman Avenue, 732-455-3352; Black Swan Public House, 601 Mattison Avenue, 732-361-7159; Asbury Festhalle & Biergarten, 527 Lake Avenue, 732-997-8767; Moonstruck*, 517 Lake Avenue, 732-988-0123
ATLANTIC CITYAt Knife & Fork Inn, mural and menu winningly turn back time. Photo courtesy of Knife & Fork Inn/Nick Valinote
The big city by the sea offers the Shore’s best dining scene and, unlike most Shore towns, it’s open year-round. Yes, the casinos offer some splurge-worthy options. On the Marina side, the Borgata has the Old Homestead Steakhouse (one of our favorite NJ steakhouses) and Angeline (one of our favorite NJ Italian destinations). At the Boardwalk’s Ocean Casino Resort, American Cut (steak) and Dolce Mare (seafood) offer gorgeous views. But there is a lot more to AC. In town, iconic, dress-up-worthy steak-and-seafood restaurants Dock’s Oyster House and Knife & Fork Inn and top-tier Italian gems Girasole and Cafe 2825, are busy.
Buy our April 2023 issue here. Cover photo by Laura Moss
Craving Vietnamese? Hit Com Ga Ninh Kieu for pho tai, or visit A.C. Sandwiches (cash and takeout only) for some of the best banh mi in the state. Up for empanadas? Try Mr. Taco. Pizza? Old school Tony’s Baltimore Grill is spot on. (For a laugh, order the cheese plate, which is literally slices of regular old block cheese and provolone with plastic-wrapped saltines, and ask for the chilled carafe of red wine.) For cheese steaks and hoagies, White House Sub Shop is still the summit.
In the so-called Orange Loop (the street names are that color on a Monopoly board), visit Tennessee Avenue Beer Hall, the adjacent Rhythm & Spirits, and chocolatier-meets-cocktail lounge Bar 32. If the soon-to-be open Good Dog Bar is as good as the Philly original, it will challenge Vagabond Kitchen as the place for burgers and craft beers. Tantalizing trivia: Good Dog is located in a former Atlantic City swinger’s club. And no, I’m not talking about the Lindy Hop. —Victor Fiorillo
Borgata*, 1 Borgata Way, 609-317-7723; Ocean Casino Resort; Dock’s, 2405 Atlantic Avenue, 609-345-0092; Knife & Fork, 3600 Atlantic Avenue, 609-344-1133; Girasole; Café 2825, 2825 Atlantic Avenue, 609-344-6913; Com Ga Ninh Kieu, 1124 Atlantic Avenue, 609-572-9211; Mr. Taco, 3101 Atlantic Avenue, 609-246-6562; Baltimore Grill, 2800 Atlantic Avenue, 609-345-5766; White House, 2301 Arctic Avenue, 609-345-1564; Tennessee Beer Hall, 133 S. Tennessee Avenue, 609-541-4099; Rhythm & Spirits, 129 S. Tennessee Avenue, 609-350-6852; Bar 32, 121 S. Tennessee Avenue, 609-248-6960; Good Dog, 3426 Atlantic Avenue; Vagabond*, 672 N. Trenton Avenue, 609-350-6721
CAPE MAYThe Rusty Nail’s beachfront setting is perfect for a warm day down the Shore. Photo by Jessica Orlowicz
This historic town at the state’s southern tip boasts a dining scene ranging from down-home to elegant. One of the newest attractions, the Lookout, in North Cape May, offers dramatic waterfront views along with shrimp and grits and croques madame with bellinis at brunch or, at dinner, martinis and scallops with bacon lardons. Downstairs is the more casual Exit Zero Ferry Station, known for burgers, blackened salmon and brews. On the elegant side, the historic Ebbitt Room in the Virginia Hotel is dinner only. (Monday pig roasts are the stuff of legends.)
Lively outdoor fun is always on tap at Elaine’s. Photo by Jessica Orlowicz
Farm-to-table is more than a buzz phrase at Beach Plum Farm, a farm in West Cape May that made NJM’s 52 Things You Must Do in NJ list. Sapore, also in West Cape May, occupies a restored Victorian home where compelling Italian includes pasta pescatore brimming with seafood. Lobster roll is a highlight at the Rusty Nail. The outdoor scene at Elaine’s is as bright as its beach umbrellas. No guide to Cape May would be complete without mentioning the iconic Lobster House, serving more than 300,000 meals a year and doing it well. Don’t overlook the cheaper-than-hell breakfast at the counter in the coffee shop, where you can gab with locals. —VF
The Lookout* and Exit Zero, 1200 Lincoln Boulevard, North Cape May, 609-551-4209;Ebbitt Room, 25 Jackson Street, 609-884-5700; Beach Plum Farm, 140 Stevens Street, West Cape May, 609-459-0121; Sapore, 416 S. Broadway, West Cape May, 609-600-1422; Rusty Nail, 205 Beach Avenue, 609-884-0017; Elaine’s, 513 Lafayette Street, 609-884-4358; Lobster House*, 906 Schellingers Landing Road, 609-884-8296
COLLINGSWOODThis dish at June BYOB boasts tilefish, a beet emulsion, ossetra caviar, gold leaf and a beet tuile. Photo courtesy of Dan Heinkel/Heinkel Photography
This tiny borough is barely 15 minutes by car or train from Philadelphia, but locals have little reason to travel. One of the most coveted tables is recent Philly arrival June BYOB for fine French. If you want the revered whole Muscovy duck, best reserve it in advance. If you don’t, the escargot, short rib and rabbit dishes are divine. Peruvian Kiko’s just opened in January. Locals pack into the 16-seat restaurant for ceviches, rotisserie chicken and sweet potato-and-squash donuts. At Hearthside, food is cooked, as the name suggests, on a wood-fired hearth. In March, it switched from a la carte to a $125 prix fixe. Speaking of Philadelphia, we know many residents who cross the bridge for sushi at Sagami, which has set a high standard since 1974, long before sushi was trendy.
Italian restaurants abound; two favorites are the intimate, Sicilian-leaning Zeppoli and the recently reimagined Nunzio. You can still get Nunzio’s chicken parm, but now also white-truffle gnocchi and squid-ink bucatini.
With spring arriving, you’ll want to order lunch from Maria’s Bread Sandwiches, which sources all ingredients from South Philly’s Mighty Bread Company and small farms in a 90-mile radius. Enjoy your takeout at breezy, sun-drenched Cooper River Park. —VF
June BYOB*, 690 Haddon Avenue, 856-240-7041; Kiko’s, 624 W. Collings Avenue, 856-854-6888; Hearthside, 801 Haddon Avenue, 856-240-1164; Sagami, 37 W. Crescent Boulevard, 856-854-9773; Zeppoli, 618 Collings Avenue, 856-854-2670; Nunzio, 706 Haddon Avenue, 856-858-9840; Maria’s*, 685 Haddon Avenue
EDISON/ISELINDig into the delicious dahi puri at Desi Galaxy in Iselin. Photo courtesy of Vaishali Patel
These Middlesex towns happen to have one of the largest concentrations in the country of people of Indian heritage, earning them the nickname Little India. Dozens of restaurants here feature the subcontinent’s wide-ranging cuisines. For a typical South Indian breakfast, visit Dosa Express for the classic lentil pancakes known as dosas. For lunch or dinner, the sambar vegetable stew and the rice-and-lentil cake called idli pair well with coconut chutney and chai or “buttermilk,” a salty, spiced drink similar to a lassi. We’ve never seen as many varieties of biryani rice casseroles as at Hyderabad Bawarchi Biryani, where our favorite is the heavily spiced goat biryani, available only on weekends.
In the back of Apna Bazar grocery, a food court serves unforgettable Indian snacks and hard-to-find sweets called ladoos. Ever had paan? The digestive treat is a betel nut leaf wrapped around a sweet or savory filling. You’ll find a paan stand inside Desi Galaxy.
At Amma’s Kitchen, weekend waits can be long, so show up early for delicious thali—samplers of breads, curries and snacks served on a banana leaf. At Shalimar Grill, $16.99 chicken biryani are buy-one-get-one-free and includes free chicken kabobs. —VF
Dosa Express*, 1170 Green Street, Iselin, 732-404-0047; Bawarchi, 1700 Oak Tree Road, Edison, 732-243-9777; Apna Bazar, 1700 Oak Tree Road, 732-603-9702; Desi Galaxy, 1396 Oak Tree Road, 732-283-1097; Amma’s Kitchen, 1700 Oak Tree Road, 732-354-1363; Shalimar Grill*, 1388 Oak Tree Road, 732-283-2880
MONTCLAIRThe cozy dining room at French restaurant Faubourg in Montclair. Photo courtesy of Kirra Cheers
When Montclair was dubbed the Upper West Side of suburbia in a 1996 New York Magazine cover story, it accelerated the migration of Manhattan Baby Boomers looking for sophistication and diversity, but in a leafy Essex County town just 12 miles west of the city. Back then, Montclair boasted Thai and sushi places before they became ubiquitous in suburbia, and offered al fresco dining on the crescent of Church Street, home of Raymond’s, a mainstay since 1989, ever popular for its thick French toast and creative sandwiches.
Around the corner, on Bloomfield Avenue, the town’s main east-west thoroughfare, choices range from Mesob (Ethiopian, eat with your hands) to two NJM Top 30s—Fascino (Italian) and Faubourg (French)—and newcomers like Laboratorio Kitchen (New American), La Rocca Osteria (Italian) and the original outpost of Ani Ramen, a hip noodle house, now with nine locations.
Montclair dining areas are stacked like a ladder. Moving north from Church and Bloomfield, you come to Ruthie’s for barbecue, pizza and live music; Antica Stazione for Italian; and da Pepo (in a bookstore in Watchung Plaza) for Italian and sandwiches. When you reach Upper Montclair, choices range from SLA Thai (“Simple Love Authentic”) to Turtle + The Wolf (New American) to Marcel, a popular lunch and brunch place owned by Israeli chef Meny Vaknin, turning out excellent shakshuka, shawarma and other dishes from the Middle East. —Debbie Galant
Raymond’s*, 28 Church St., 973-744-9263; Mesob, 515 Bloomfield Ave., 973-655-9000; Fascino, 331 Bloomfield Ave., 973-233-0350; Faubourg, 544 Bloomfield Ave., 973-542-7700; Laboratorio Kitchen, 615 Bloomfield Ave., 973-746-6100; La Rocca Osteria, 21 Midland Ave., 973-746-0707; Ani Ramen, 511 Bloomfield Ave., 973-707-2085; Ruthie’s, 64 Chestnut St., 973-509-1134; Antica Stazione, 25 Depot Sq., 862-384-9233; Da Pepo, 54 Fairfield St., 973-655-8825; SLA Thai, 596 Valley Rd., 973-509-0111; Turtle and the Wolf, 622 Valley Rd, 973-783-9800; Marcel*, 631 Valley Rd, 973-842-4088
JERSEY CITYLooking for a glass of natural wine in a fun, laidback environment? Check out Aussie spot Frankie. Photo by Laura Moss
Over the last decade, as high-rise towers remade the skyline, Jersey City has risen as a food scene as well. More than 100 establishments now spread from downtown, near the Hudson River, up to the Heights and other neighborhoods. Downtown is where the buzz began, with Razza, chef/owner Dan Richer’s paean to Neapolitan-style wood-fired pizza. Downtown also boasts Frankie, the Aussie-inspired natural-wine haven; Würstbar, where sausages, poutine and craft beer reign; the Archer, a rustic cocktail bar serving gamey bites; tiki-themed Cellar 335; DomoDomo for sophisticated sushi; and Porta for pizza.
“People who took a chance and opened restaurants here years ago are now seeing the fruits of their labor and opening more spots,” says Alessia Aron, owner of Beyond the Plate Food Tours. In the last year, the city has welcomed Krewe, a Cajun eatery in McGinley Square, and in downtown, contemporary Korean ONDO and French bistro Madame.
“Our job is to reflect what’s happening in the scene, and it’s changed dramatically,” says Aron. Especially in the Heights. There, you’ll savor house-made pastas at Corto, grab sophisticated sandwiches at Bread & Salt, tune into tamales and birria tacos at Irma’s Cafe. In Journal Square, don’t miss the bounty at Bangladeshi Korai Kitchen; or in Bergen-Lafayette, southwest of downtown, the delightful dumplings and noodles at Pinwheel Garden. —Shelby Vittek
Razza*, 275/277 Grove Street, 201-356-9348; Frankie, 264 Grove Street, 201-333-0170; Würstbar, 516 Jersey Avenue, 201-479-8396; Archer, 176 Newark Avenue, 201-309-1090; Cellar 335, 335 Newark Avenue, 201-222-1422; DomoDomo, 200 Greene Street, 201-267-0222; Porta, 135 Newark Avenue, 201-544-5199; Krew, 673 Bergen Avenue, 201-360-3854; Ondo, 3 2nd Avenue, 201-721-6771; Madame, 390 4th Street, 201-876-8800; Corto, 507 Palisade Avenue, 201-420-6290; Bread & Salt, 435 Palisade Avenue; Irma’s Cafe, 279 Central Avenue, 201-918-5341; Korai Kitchen, 576 Summit Avenue, 201-721-6566; Pinwheel Garden*, 318 Communipaw Avenue, 201-413-5333
MORRISTOWNSouth + Pine’s soft shell crab toast features an orange tomato vinaigrette, gooseberry and basil. Photo courtesy of Victoria Alfonzo
“Because we’re set in the marble-and-mahogany Vail Mansion”—the 1918 palazzo built for then AT&T head Theodore Vail”—diners think we might be stuffy or old-fashioned,” says Chris Cannon, owner of Jockey Hollow Bar & Kitchen. “But one visit, they see we’re all about a good time.” Indeed, three of the four dining rooms include bars. Veteran New York chef Tom Valenti’s New American food is robust yet nuanced, from soulful cheddar biscuits with caramelized onion butter and rosemary honey to Barnegat squid over house-made squid-ink spaghetti.
Virtually next door stands South + Pine (named for the street intersection), domain of chef/owner Leia Gaccione, a Passaic native whose parents named her for the Star Wars princess. She’s been on Top Chef, Iron Chef, Chopped and Beat Bobby Flay (a mentor; she didn’t). Gaccione’s comfort food is assertive: try local pork chop over panzanella pasta with sausage and raisins, or the burger topped with fried egg, bacon and aioli.
A few blocks away, chef David Burke’s 1776 faces the historic Morristown Green and its statue of George Washington, Alexander Hamilton and the Marquis de Lafayette intimately conferring about where to eat—oh, and those pesky Redcoats. Burke would have them in for splendid pizza, pasta, sushi, steak, salad, seafood, cocktails and dessert. “If you don’t know what or where you want to eat,” he says, “this is the place.”
A few miles down the road, at Blue Morel in the Westin Governor Morris Hotel, two top toques team up: Thomas Ciszak (of Blue Morel in Closter), who named the place for our state’s bounty from sea (blue) and land (morel) oversees things. Executive chef Bryan Gregg, advocate of “micro-local and super-seasonal,” brightens crab cakes with a salad of pea shoots and offsets short ribs and house-aged beef loin with peppery watercress. Gregg’s wine dinners, with one-night-only dishes, come with vintages chosen by general manager Justin Guthrie, a keen mixologist whose Gold Rush bourbon cocktail is best savored with Gregg’s epic burger smothered in bacon jam. Find more of our favorite Morristown restaurants here. —KT Harrison
Jockey Hollow Bar and Kitchen*, 110 South Street, 973-644-3180; South + Pine, 90 South Street, 862-260-9700; 1776 by David Burke, 67 East Park Place, 973-829-1776; Blue Morel*, 2 Whippany Road, 973-451-2619
NEW BRUNSWICKLocated off the main drags in New Brunswick, Destination Dogs is a must for hot dogs and sausages. Photo by Jim Connolly
The Hub City has a lot to hang its hat on. Aside from its status as the seat of Middlesex County, flagship campus of Rutgers and world headquarters of Johnson & Johnson, it boasts two major hospitals (Robert Wood Johnson and St. Peter’s) and a dining scene worthy of those institutions. Students and professionals alike flock to restaurants along Albany and George streets, such as pub favorites Old Man Rafferty’s and Harvest Moon Brewery, and global exponents Dashen (Ethiopian), Chai Chenak (Pakistani), Indochine (Vietnamese) and Noodle Is Calling (Chinese). Opened in 1983, the Frog and the Peach was an early exemplar of New American cooking. Chef Bruce Lefebvre purchased the restaurant from founders Jim Black and Betsy Alger in 2012. The theater district is anchored by Stage Left Steak, which opened in 1992 as Stage Left and is still run by founders Mark Pascal and Francis Schott. On Church Street, fine dining shines at Steakhouse 85 and Salt, a seafood house.
Along Easton Avenue, Rutgers students dash across the street from Mamoun’s Falafel to happy-hour fave Stuff Yer Face before digging into desserts at Thomas Sweet. Also on Easton, you’ll find confident Middle Eastern cooking both at Evelyn’s and Efes Mediterranean Grill. Beyond the main drags, people flock to Destination Dogs on Paterson Street, and Delta’s on Dennis Street for soul food (and live jazz). —KJC
Old Man Rafferty’s*, 106 Albany Street, 732-846-6153; Harvest Moon Brewery, 392 George Street, 732-249-6666; Dashen, 88 Albany Street, 732-249-0494; Chai Chenak, 349A George Street, 732-246-2600; Indochine, 371 George Street, 732-745-2928; Noodle is Calling, 354 George Street, 732-325-9880; Frog and the Peach, 29 Dennis Street, 732-846-3216; Stage Left Steak, 5 Livingston Avenue, 732-828-4444; Steakhouse 85, 85 Church Street, 732-247-8585; Salt, 103 Church Street, 732-745-7258; Mamoun’s Falafel, 58 Easton Avenue, 732-640-0794; Stuff Yer Face, 49 Easton Avenue, 732-247-1727; Thomas Sweet, 55 Easton Avenue, 732-828-3855; Evelyn’s, 45 Easton Avenue, 732-246-8792; Efes Mediterranean Grill, 32 Easton Avenue, 732-249-4100; Destination Dogs, 101 Paterson Street, 732-993-1016; Delta’s*, 19 Dennis Street, 732-249-1551
NEWTON/FREDONDiver scallops at the Circle in Freon feature parsnip dashi, braised leek, charred lemon, crispy capers and Calabrian chili. Photo courtesy of Izzy Pazdzierski
Farms encircle Newton, the county seat of agricultural Sussex County, and Fredon, its southerly postal zone, setting the tone for a vibrant restaurant scene.
At Indian Masala, in an elegant 1920 townhouse, Chef Jamesbond Paramanandan, who came to the United States from South India a decade ago, proudly gives “Americans a taste of my mother’s and grandma’s village dishes.” His varied and intense spice mixtures—masalas—are composed daily.
Two years after opening the Circle in a 1720 farmhouse in Fredon, the restaurant’s precocious chef/owners, Brendan Ullmann, 28, and Tyler O’Toole, 30, keep expanding their vision of “distinctive, farm-fresh, refined but lively food,” says Ullmann. “And now we offer wine and cocktails and some adventurous dishes, like a multi-mushroom risotto that tastes deep in the forest.” Adds O’Toole, “We’re going for maximum flavor and enjoyment.”
Windy Brow Farm, a Fredon fruit-and-vegetable farm run on sustainable principles, is also a market, bakery, pick-your-own orchard and outdoor dining destination. One of its dozens of rotating ice cream flavors—Taylor Ham & French Toast—made a social media splash. Jake Hunt co-owns Windy Brow with his dad, James. The Hunts are not newcomers. The Hunt family is till farming some of the same land their ancestors did in the early 1700s. “Windy Brow was meant to be for us,” says Jake. Locals would agree.
Pad Thai noodles might be the most ordered item on any Thai menu. But at Thai Nakhon, they come at you with a rare harmony of the five Thai tastes (sweet, sour, salty, bitter, hot). Also consider fragrant Thai dumplings stuffed with crab, shrimp, pork or chicken; citrusy, chili-strafed green-papaya salad; and crispy roast duck with tamarind, ginger or garlic-basil sauce. Chef Israel Xolo grew up in Mexico, where his Thai mom taught him her native cuisine. —KTH
India Masala*, 214 Spring Street, Newton, 862-275-7128; The Circle, 310 Route 94, Fredon, 973-862-6410; Windy Brow Farm, 359 Ridge Road, Fredon, 973-579-9657; Thai Nakhon*, 7 Woodside Avenue, Newton, 973-933-6925
PRINCETONAn oyster from Elements, a farm-to-table restaurant presenting “interpretive-American cuisine.” Photo by Michael Gecawicz
The campus of a certain Ivy League university certainly sets an august tone with its Gothic buildings. But in a lucky break for budget-conscious students and visiting families, Princeton restaurants are quite approachable. Elements and Agricola, both on nearby Witherspoon Street, meld farm-to-table with eye-opening flavor combinations and techniques. At Elements, an NJM Top 30, chef/co-owner Scott Anderson focuses on local and sustainable ingredients to create what he calls “interpretive-American” cuisine, like a recent dish of scallops with crab, sweet potato and pea leaves. Agricola also supports local farms, including nearby Terhune Orchards and Griggstown Farm Market, and Rolling Hills Farm in Lambertville. Tiger Noodles on Nassau is popular with students for sushi, poke bowls and Chinese dishes.
Conte’s, on Witherspoon, is a renowned pizzeria with a vintage neon sign out front, a dining room with a glass-block bar, and that rarity, its own parking lot. At Planted Plate, on Spring Street, creative vegan ranges from falafel and salads to vegan versions of gyros, Reubens and crab cakes. Ficus, on Nassau, splits itself in two: Ficus Cafe, on the ground floor, offers boba and casual fare; Ficus Above, one flight up, features steak frites and duck breast, along with house-made zero-proof cocktails. Find more of our favorite restaurants in Princeton here. —KJC
Elements*, 66 Witherspoon Street, 609-924-0078; Agricola, 11 Witherspoon Street, 609-921-2798; Tiger Noodles, 252 Nassau Street, 609-252-0663; Conte’s, 339 Witherspoon Street, 609-921-8041; Planted Plate, 15 Spring Street, 609-356-0845; Ficus*, 235 Nassau Street, 609-917-2656
RED BANKClassic Italian-American cooking is on the menu at Birravino. Photo by Jim Connolly
Crossing Cooper’s Bridge over the Navesink River from Middletown, Red Bank greets you with lovely parks on the riverbank and, a few blocks on, Victor and Bobby Rallo’s trattoria, Birravino. In warm weather, enjoy the beer garden, and in any season, the extensive wine list and classic Italian-American cooking.
Pazzo MMX, on West Front Street, another lively Italian spot, boasts a temperature-controlled patio for outdoor dining all year. Teak, on Monmouth Street near the Count Basie Center for the Arts, draws pre-theater crowds for its Asian fusion and sushi. Some Red Bank establishments are worth visiting for aesthetics alone. Bright orange walls and colorful decorations elevate the vibe at Muang Thai, a cozy corner on East Front Street. On Monmouth Street, the Dublin House, a stately Victorian, serves hearty Irish fare. For a night with perhaps a sense of uplift, try JBJ Soul Kitchen, on Monmouth. Founded by Jon and Dorothea Bon Jovi and run by the Jon Bon Jovi Soul Foundation, it’s a community restaurant where you can pay for your meal with money or by volunteering at the restaurant. You’ll enjoy a three-course meal alongside paying customers and patrons in need. —KJC
Birravino*, 183 Riverside Avenue, 732-842-5990; Pazzo MMX, 141 West Front Street, 732-747-4551; Teak, 64 Monmouth Street, 732-747-5775; Dublin House, 30 Monmouth Street, 732-747-6699; Muang Thai, 7 East Front Street, 732-741-9999; JBJ Soul Kitchen*, 207 Monmouth Street, 732-842-0900
RIDGEWOODAt Date’N’Dog, Diane Nilson, right, and her dog, Davey, enjoy an outdoor meal. Photo courtesy of Date’N’Dog
With a small but charming downtown, stately old homes and an express train to Manhattan, Ridgewood has long attracted New Yorkers eager to exchange a doorman for a front porch, but without losing good places to eat. “We’re kind of the restaurant capital of Bergen County,” boasts Tony Damiano, president of the Ridgewood Guild, a nonprofit that boosts local businesses. Like all good dining towns, Ridgewood offers a range of price points and cuisines. There are three Korean restaurants, three Persian, four Indian, and seven places to get sushi.
For tapas, consider Cravings, which offers a three-item-plus-dessert Tapas Tour for $38. For Italian, From Scratch, an evenings-only place run by a couple from Rome, offers that city’s signature pizza called pinsa (puffier and airier than Jersey style), plus mains like branzino and lasagna. Around the corner, S. Egidio creates a tavern-like vibe, with an espresso bar and a menu of pizza, pasta, antipasto and salads. Felina, for pasta, pizza, meat and fish, occupies a former bank building and has a big dining room that includes a capacious bar and busy mixologists. There’s also a niche next to the old bank vault, and in warm weather Bergen County’s only rooftop eatery.
Refined French can be found at Latour, near the train station, which offers classic Gallic favorites like foie gras and coq au vin. Roots, an upscale steakhouse, has a raw bar, liquor license and a 42-ounce prime porterhouse for two that will set you back $150.
Meeting a friend at lunch? Try Date’N’Dog, an idiosyncratic cafe with smoothies, salads, sandwiches and specialty coffees. Date’N’Dog also offers an online dating service for dog owners, and invites the pets to share outdoor tables. Lifelong Ridgewood resident Keith Dawkins, president of the Harlem Globetrotters, is a regular. He also recommends the Daily Treat, a family place now in its fifth decade, and Sook Pastry (one of our favorite bakeries, too) for French treats (“They just nail it every time,” he says). The scene is probably at its most glorious on summer weekends, when musicians serenade diners on Ridgewood Avenue, which is closed to traffic. —DG
Cravings*, 8 Wilsey Square, 201-857-8533; From Scratch, 44 E. Ridgewood Avenue, 201-857-5188; S. Egidio, 201-389-3525, 17 N. Broad Street; Felina, 18 Prospect Street, 551-276-5454; Latour; Roots, 17 Chestnut Street, 201-444-1922; Date’N’Dog, 19 W. Ridgewood Avenue, 201-389-3949; Sook, 24 S Broad Street, 201-493-2500; Daily Treat*, 177 E. Ridgewood Avenue, 201-652-9113
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Restaurant Openings: Brownstone Pancake Factory, FreeholdFreehold just got a little sweeter. Brownstone Pancake Factory—known for its incredible, and often over-the-top pancake offerings, like the Fried Oreo Cheesecake Pancakes and the Jersey Chicken & Cheddar Pancakes—has opened a fourth location in Freehold. In addition to pancakes, the spot offers other breakfast items all day, plus sandwiches, pastas and more.
3445 Route 9, Freehold; 201-945-4800
Chip City, RidgewoodThe Ridgewood outpost of New York City cookie chain Chip City is now open. The spot, which recently opened shops in Newark and Hoboken, offers a rotating menu of cookies each week, such as coffee crumb cake and blueberry cheesecake. Other staples, like chocolate chip and cookies and cream, stay on the menu.
305 E. Ridgewood Avenue, Ridgewood; 201-389-6929
Cornbread Farm to Soul, Montclair This fast-casual, natural soul food chain is set to open in Montclair. The new location is “coming soon,” according to the restaurant’s Instagram page. Cornbread Farm to Soul already has locations in Maplewood, Newark and Brooklyn. Ingredients are sourced from local farmers and stores to create dishes like fried chicken, wings, ribs and, of course, cornbread. Catering is also available.
3445 Route 9, Freehold; 201-945-4800
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Like the Italian food scene in New Jersey, the world of Italian cocktails is vast and varied. It includes specialty wines and spirits, such as amaro, vermouth, prosecco and limoncello, which are usually categorized as aperitivo (before a meal) or digestivo (to aid digestion).
Variations on the Aperol spritz, which gets its name from the zesty, orange-hued aperitif, have swept the world. But in winter, no Italian cocktail warms and satisfies like a negroni. It’s easy to make: one part gin, one part red vermouth (semisweet), one part Campari, a vibrantly red, bitter Italian liqueur. Pour over ice, add orange peel, and you’re set.
The negroni is believed to have been invented in Florence in 1919. Nearly three decades later, Orson Welles helped popularize the cocktail, which he drank for the first time while shooting Black Magic in Rome. “The bitters are excellent for your liver, the gin is bad for you,” he was quoted as saying in the Coshocton, Ohio, Tribune. “They balance each other.”
The negroni has become a fixture. Even before settling on the opening menu for Nettie’s House of Spaghetti in Tinton Falls in 2018, co-owner Tania Calabrese was set on offering a negroni on tap. “To me, the negroni is just your quintessential Italian aperitif,” she says.
Now Nettie’s offers six variations. For the bitter averse: the bergamot negroni, featuring sweet bergamot (a citrus native to Italy) liqueur; or the white negroni, with bianco vermouth and Luxardo Bitter Bianco, slightly sweeter than Campari. “They’re good ways to get into a bitter drink without it being super-overwhelmingly bitter,” Calabrese says.
While the classic recipe calls for Campari, bartenders have experimented. This is due partly to the brand changing its recipe in 2006, no longer achieving its bright red color with a dye, called carmine, derived from cochineal bugs. These days, Campari uses red dye No. 40, an artificial coloring agent linked to cancer and other medical conditions. “It may not occur to people who think of themselves as mindful eaters to question why a spirit is bright red, but it should,” writes Shanna Farrell in her 2021 book, A Good Drink: In Pursuit of Sustainable Spirits. “We have the power to spend our money on alternatives…to customize our negroni orders.”
For Nettie’s house negroni, Calabrese uses St. Agrestis Inferno Bitter Aperitivo, which gets its bold red color from hibiscus flowers and vegetable extract rather than artificial coloring. It’s produced in Brooklyn, but the company was started by brothers Matt and Louis Catizone, the latter a Rutgers Business School grad.
The post Negronis Are ‘Quintessential’ Italian Aperitif appeared first on New Jersey Monthly.
Ever notice bumper stickers emblazoned with black birds while cruising the Garden State Parkway?
That’s a Rook Coffee fan showing some love for the Monmouth County roaster. It’s a Jersey thing, but more importantly, a Jersey Shore thing.
“Some of our customers say if someone cuts them off on the Parkway, but they have a Rook sticker on their car, it’s all good,” jokes Marc Hindman, Rook’s director of brand strategy.
Rook Coffee—an item on NJM’s Jersey Shore bucket list—began in 2010 when two high school friends quit their jobs to open a local coffee shop. Holly Migliaccio and Shawn Kingsley ran their 300-square-foot shop together in Oakhurst, where Kingsley did all the brewing and roasting.
Hindman started at Rook in 2016 after being a fan of the brand for years. The Monmouth County native and Rutgers graduate says it “just makes sense” that he ended up at Rook.
Today, Rook has its own roasting facility in Long Branch to supply its 11 retail locations. And you don’t even have to be in Jersey to get a taste of this Shore town staple: The coffee company ships all over the country.
A hot-coffee drinker at heart, Hindman says he “feels like the minority at this point,” referring to Rook fans’ love for cold brew, which became available to ship in 2019.
New Jersey Monthly caught up with Hindman to chat about the business, his favorite Rook coffee flavors and how he feels the brand fits into Jersey Shore culture.
What has it been like to see Rook grow?Marc Hindman: We’ve done e-commerce since before I started in 2016, but in 2019 we began exploring the idea of shipping our cold brews. During Covid, we all worked together to make local deliveries. We had baristas packing orders and just wanted to get the coffee to our Rook fans. We made an app during that time and an overwhelming majority of people have used it since. It’s been really cool to see the business grow in new ways.
How do you think Rook fits in with Jersey Shore culture?When the business first started, a lot of the word spread from word of mouth. It was so specific to Jersey, but more specifically to Monmouth County. People are proud of that. New Jerseyans are uniquely proud of where they’re from.
Rook is always creating fun flavors, like the recent Italian Cookie Cold Brew. What goes into that creative process?Inspiration can come from anywhere! Our head of production, Alex, started as a barista with us years ago, so he has really worked his way through the company and really understands coffee. He will keep things in his pocket until the moment is right. Then we try it and it blows everyone’s minds. Cinnamon vanilla and mocha mint are some great flavors that sell year after year.
Any flavors that weren’t a hit with Rook fans?We tried an orange-vanilla flavor a few years ago. I think it was too far out there at the time, but I think now we are in a place where our customers trust us enough to try something new!
The Wall location reopened last month. Can you tell us about the renovations?The store was about eight years old. Some of our stores weren’t built out expecting the level of business they got, and as the Wall location became a hub for other surrounding towns, like Belmar, it [became] in need of renovations. We made some more space for the team, improved the flow of traffic in-store and just freshened things up for our customers!
Any new flavors coming to Rook this year?We are debuting a new flavor no one has ever seen before at the end of March! A couple of those are happening between now and the summer.
What do you love about being a part of the Rook team?It’s going to sound cliché, but it’s really the people. They are the reason I started working here. New Jersey is just one of those intangible things, and being part of this business is something I’m proud of.
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Illustration by Jean Tuttle
“A high point of my life, and I’m 58, was a close encounter with the queen,” muses Marty Mendetta. “Not the queen of England, but the queen bee in my first hive.”
The queen, he explains, “is the mother of the entire colony and stays safe in seclusion. But this queen was out and about, searching for the right honeycomb cell for her eggs. She was encircled by young bees that serve her, and I felt their awe. I still do.”
Mendetta, an IT specialist who lives in Pine Hill, Camden County, and his entire family, “from 11 to 78,” pitch in to care for the hives, which produce his locally sold Amber Glow honey.
“We share the feeling that a beehive is a miracle,” he says. “A honeybee cannot live alone; it exists for the greater good. A healthy colony is a perfect world, and we’ve helped make it happen.”
The buzz around beekeeping in the state is that it’s increasingly popular. “In 2007, New Jersey Beekeepers had 400 members,” says Tim Schuler, former president of that organization and a former New Jersey state apiarist. “Membership is 1,400 now, and we estimate that another couple thousand Jersey beekeepers are out there.”
What’s more, “beekeeping is very good for New Jersey,” notes Schuler. “Bees are a critical pollinator, and New Jersey’s fruit and vine crops would collapse without them.” The state does not require a permit or license to raise bees, nor does it regulate the production and sale of raw honey.
“Beekeeping is surprisingly low-maintenance and low investment, but the rewards are immense,” adds Dave Elkner, current president of New Jersey Beekeepers. “Honeybees are peaceful, hardworking and mesmerizing to watch. By raising them, you assist the ecosystem and connect with nature. It’s a win-win.”
Like any agricultural pursuit, beekeeping is seasonal, and March is a good time to begin. “Beekeeping is active from spring through fall, with a longer season in South Jersey,” says Elkner. “If your colony is set up when the dandelions sprout in the yard, your bees will get strong enough to produce a lot of honey and overwinter safely.”
Fledgling beekeepers will need to purchase a starter hive (a “nuc”), complete with a breeding queen bee, male drones and female worker bees. When the nuc arrives, it’s transferred by a beekeeping supplier to a wood-and-wire hive box that can be built from a kit (learn more here).
Generally, nucs are shipped from warmer Southern states, but queens are increasingly bred in New Jersey. John Gaut, a lifelong beekeeper since age nine, breeds locally adapted queens in Mahwah in northern Bergen County. “I started raising queens here because they’re healthier and more fertile than queens who’ve endured a stressful journey,” he says. “New Jersey queens are ready to mate, and they pass down their climate adaptations.”
One thing even a fierce Jersey queen can’t protect her hive from is a bear. “True to cliché, bears crave honey and can destroy your colonies and your investment,” says Schuler. “You can count on bears in rural and suburban areas north of Trenton. If they’ve been seen in your neighborhood, you’ll want an electrified fence. It can be set up to encircle your colony, and can be solar, battery powered or electrical, for a few hundred bucks.”
Once set up, a hive requires only about an hour a week of maintenance in spring and summer. Honey is collected once or twice, between April and mid-July. Many keepers sell their honey to defray costs. “One colony generally produces about 30 more pounds of honey than it needs to live on while overwintering,” says Elkner. “Your surplus can mean a nice little side business, maybe run by your kids, and/or gifts for skeptical neighbors afraid of getting stung.”
In fact, Elkner notes, “Honeybees sting only when their hive is threatened, and male bees don’t even have stingers. Though you’ll need protective gear when you gather honey, you don’t need it to sit and watch your colony work.”
Frank Mortimer, former president of New Jersey Beekeepers and author of the 2021 book Bee People and the Bugs They Love, tends his hives with his three kids at their home in Ridgewood. “We’re all on the bees’ team,” Mortimer says. “The bees have a job to do. They do it well, and it shows the value of hard work.” Miles Mortimer, 19, says he intends to become an entrepreneur “using what beekeeping has taught me about time and resource management.”
New Jersey is rich in local honeys. Kam and Summer Johnson of Pittstown in Hunterdon County founded Zach & Zoe Sweet Bee Farm after two daily spoonfuls of pollen-rich raw honey eradicated their young son Zach’s severe allergies in 2015 (Zoe is their daughter). Today, Zach & Zoe’s 20-plus honey varieties are sold locally and on Amazon. Raw honey, which is unpasteurized, used for dressing wounds since antiquity, “is a proven natural antibacterial, antimicrobial and antioxidant,” says Summer Johnson.
“Every beekeeper I know feels there’s no better escape from overscheduled life,” says Elkner. “You don’t have to take a vacation when you raise bees. Just step into your backyard.”
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With spring and warmer weather on the way, we’ll soon be getting access to a broad range of wonderful produce items from our great New Jersey farmers.
But this transition time offers a perfect opportunity to enjoy some healthy and delicious vegetables that are available all year-round—especially carrots. I thought I’d share some fun facts about this tasty, crunchy and highly nutritious root vegetable to remind you of its benefits and why it makes a great addition to your plate!
All About CarrotsCarrots used to be sold with their tops on, but most supermarkets now carry only cello-pack carrots because, surprisingly, leaving the tops on quickly robs a carrot of its moisture and sweetness. If you do plan on buying fresh carrots with their tops still on, be sure to use them immediately.
Carrots are grown practically everywhere—Canada, New York, Michigan, etc.—but the farther west they’re grown, the sweeter they are. By far, the best and sweetest carrots are grown in the soft, alkaline soil of California. Although medium-sized carrots are the sweetest, even large California carrots taste better than carrots grown elsewhere. From my experience, for example, Florida carrots can be bitter and become limp very fast. Cello-pack baby carrots, which are available year-round and are often pre-washed and trimmed, can be a good buy, as these immature carrots are usually tender and sweet.
In terms of benefits, carrots are extremely rich sources of Vitamin A, beta-carotene and antioxidants, which help promote eye health and vision, build immunity and prevent cancer. Carrots also contain a wealth of carotenoids (the pigment that gives carrots their orange color), which help the body stave off and/or manage diabetes. Their high potassium content helps regulate blood pressure and enhance heart health. And because carrots are high in fiber and are actually comprised of nearly 90 percent water, they enhance feelings of fullness and are a dieter’s dream.
Selection and StorageWhen selecting, look for bright, shiny carrots; the crown, or top of the root, should have a slightly green, red or purplish cast where it’s been exposed to the sun. The lower part of the root should be deep orange, and free of bruises and rot. Inspect cello-packed carrots through the bag to ensure that they have good color and haven’t developed cracks or long white root hairs (this means those carrots have been in storage too long and will be limp, dry and tasteless). You can revive carrots that have gone limp by placing them in ice water; though they’ll still have lost some flavor, this process will help bring back the crunch. And they’ll crisp up even faster if they’re trimmed and halved lengthwise, or cut into sticks.
PreparationCarrots have a lot of natural sugar in them, so the less you do to them, the better. In fact, a fresh carrot doesn’t even have to be peeled—just rinse and trim it, or give it a quick scrub with a vegetable brush and cold water. If you want to enjoy them hot, cook or sauté carrots briefly, until they’re just tender or al dente.
Carrots can be grated into salads, cut into sticks, steamed, baked, braised, creamed, puréed or made into juice. Enjoy them in slaws, with hummus or tahini, in smoothies and soups, or roasted in the oven with a little olive oil, salt and pepper.
And let’s not forget about the joys of carrot cake, which has long been ranked one of America’s favorite desserts. My wife, Bette, makes a delicious carrot cake that our whole family enjoys throughout the year. I know you’ll love it, too!
Bette’s Easy Carrot CakeMakes one 8- or 9-inch layer cake, or one 9 x 13-inch sheet cake
Cake
- 4 eggs
- 3 cups grated carrots
- 2 cups flour
- 2 cups sugar
- 1½ cups vegetable oil
- 1 cup chopped walnuts (optional)
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
Cream cheese icing
- 1 pound confectioners’ sugar (or less to taste)
- 8 ounces cream cheese, softened
- ½ cup (1 stick) butter
- 2 teaspoons vanilla extract
Preheat oven to 350 degrees. In a large bowl, blend together oil and sugar. Beat in eggs, then add dry ingredients and mix well. Add grated carrots and walnuts; mix until blended. For a two-layer cake, pour batter into greased 8- or 9-inch cake pans and bake for 25 minutes. For a sheet cake, pour batter into greased 9 x 13-inch pan and bake for one hour. For the cream cheese icing, cream together all ingredients until smooth. Cool the baked cake, then frost with cream cheese icing and enjoy!
About “Produce Pete” NapolitanoWith over 65 years of experience in the produce industry, New Jersey’s own “Produce Pete” Napolitano is a renowned fruit and vegetable expert, author and TV personality who’s appeared on a highly popular segment on NBC’s Weekend Today in New York Saturday mornings for over 28 years. His memoir, They Call Me Produce Pete, is out now. For more information, visit producepete.com.
About Susan BloomA regular contributor to New Jersey Monthly and a variety of other well-known local and national publications, Susan Bloom is an award-winning New Jersey-based freelance writer who covers topics ranging from health and lifestyle to business, food and more. She’s collaborated with Produce Pete on a broad range of articles for over a decade.
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Restaurant Openings: NAYA, ParamusThis Middle Eastern grill—featuring build-your-own bowls, salads, rolls and pitas—is set to open Friday, March 3. To celebrate, the location is offering complimentary bowls and rolls through Sunday, and 50 percent off all food the following week. With numerous locations in Manhattan, this is NAYA’s first in New Jersey.
305 NJ-17, Paramus; 201-581-2192
H Mart, East RutherfordOne of the nation’s favorite Asian grocery retailers just got bigger. The chain’s ninth location in the state debuted in the American Dream mall this month. Located on Level 1 of Court A, H Mart offers Asian foods, fresh produce and imported goods. It’s going to be open seven days a week.
1 American Dream Way, East Rutherford; 833-263-7326
The Loaded Spoon, FreeholdOpening March 17, Loaded Spoon is slated to serve American classics, innovative cocktails and desserts. The menu includes potato croquettes, cauliflower steak frites, lobster baked fusilli, burrata-stuffed meatballs, pistachio espresso martinis and a brown-butter old fashioned. The restaurant is accepting reservations, starting with March 17 at 5 pm.
108 Schanck Road, Freehold; 732-813-8700
Atlantis, HillsdaleHillsdale is welcoming a brand-new Mediterranean-inspired restaurant. The menu offers grilled octopus, kebabs, red snapper, falafel and shakshuka. Guests may dine in or order takeout online.
321 Broadway, Hillsdale; 201-383-0132
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Craft breweries in New Jersey have faced daunting challenges recently. Last year alone, they navigated an array of supply-chain issues, including a national shortage of aluminum cans, higher prices for corrugated cardboard, a carbon dioxide shortage and the worst European hop harvest in decades.
Ukraine’s battle against Russian invasion has severely disrupted grain shipments across the globe. Together, the two countries export nearly a third of the world’s wheat and barley, two key ingredients in beer. A few months after the invasion, Ukrainian farmers raced to harvest their crops before they were destroyed. Exports were hampered by a Russian blockade of Ukraine’s ports along the Black Sea coast. This disrupted the international grain market, affecting bakers, chefs, brewers and distillers.
That led some Jersey breweries to look closer to home. “Sourcing some of the raw materials can be a little volatile, especially when you have international geopolitical things going on,” says Greg Taylor, director of brewing operations at Source Farmhouse Brewery in Colts Neck. “But as our name implies, we like to source locally when we can.”
The problem is a limited supply of Jersey-grown ingredients. The Garden State is nowhere near the top 10 in wheat production and is home to less than 20 hop growers, according to New Jersey Craft Beer, a website that tracks the industry. There’s only one malthouse, where grains are converted to malt for brewing and distilling.
Hillary Barile, fifth-generation farmer and maltster at Rabbit Hill Farms in Shiloh (Cumberland County), supplies malt to a long list of breweries, including Jersey’s Source, Tonewood, Kane, Screamin’ Hill Farm, and Axe & Arrow, as well as distilleries such as Asbury Park Distilling and Independent Spirits in Woolwich Township.
“Our local malt is not the cheapest, but it’s a premium we’re happy to pay because it’s local,” says Taylor. “There’s definitely a market for it. The industry has been growing pretty steadily over the past few years…. I think brewers would be keen on utilizing more local grains.”
That won’t happen overnight. “You can’t just chuck any old grain out there,” Taylor says. “You have to choose wisely and make sure all your inputs and controls are on point.”
But there could be a near future of incentives for breweries and distilleries that Jersey sources. It’s also good for sales, as consumers are increasingly drawn to locally produced foods and beverages.
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From a young age, Michael DeLone was on track to become a chef.
At 15, he began working at a restaurant in Manayunk, a neighborhood outside Philadelphia. Starting as a food runner, DeLone eventually moved up to the salad station. That seemingly simple step gave him “the drive to want to do it” for life.
“You learn 95 percent of what you need to know as a chef actually working in a kitchen,” says DeLone, who’s also a graduate of the Art Institute in Philadelphia.
After a long career in Philly, DeLone crossed the Delaware to Collingswood in 2021. There he reconnected with one of his culinary school mentors, chef Nunzio Patruno, who was looking to sell his restaurant, Nunzio. DeLone refers to it as a “positive opportunity that came out of the pandemic.”
Originally, DeLone kept Nunzio’s name and menu. In March of last year, he began introducing his own style of cooking. The restaurant now represents a fusion of both chefs’ techniques. As he continues to put more of his own stamp on the eatery, DeLone plans to renovate and rename it later this year.
Speaking of Collingswood, DeLone says, “It’s such a good place, and has such a good feeling to it. The support you get from the people here is amazing.”
[RELATED: The Best Restaurants in Collingswood]
At age 15, what was the most important thing you learned about the industry?Michael DeLone: It was extremely stressful, and the restaurant I was working in was very high-volume. The team environment is what got me through. Everyone was always looking out for each other and [served as] a crutch for someone young like me. I was blessed to have those people around me.
Were you familiar with NJ dining before leaving Philadelphia?I always knew Collingswood. Chef Nunzio really brought a different style and scene to this area. I knew it was an area that was growing and was well supported by the neighborhood. It made me want to make the jump out of the city.
Have you noticed any differences in Jersey versus Philly patrons?Every restaurant feels different. The restaurants and people here seem to stick around. The industry is strong in Jersey, and that’s what I really like about it.
Tell us about how you approached the menu when you took over Nunzio.Nunzio’s name is on the front window, and people know that. We kept the name because chef Nunzio was such a big part of my career. My opening menu was still his, but more in my style—and it just didn’t work. Introducing new food and a new chef is an uphill battle. In March 2022, I began my own style of cooking, and introduced more seasonal, fresh ingredients, house-made bread and desserts, that type of thing. It continued to be hard, but it has finally begun catching on, and people are familiar with who I am.
Do you have a favorite dish?Octopus has become one of my favorites. Everyone has it on their menu, but it still has to be done well. Homemade pasta is always fun, and doing specialty things like that.
What have you enjoyed most about the Jersey scene?The support. I love the events happening over here, like farmers’ markets, street fairs and art festivals. Being part of the community can be hard when working in the city. [Collingswood] is such a fun environment to be part of. It’s always bustling, and there are always people around.
What does it mean to you to have your own restaurant?It’s full circle. Chef Nunzio helped me when I was young and gave me the opportunity to have my own place. It’s a blessing. I’m so thankful for the great staff I have, too. It’s only been a little over a year since opening, and we are only getting better.
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With one restaurant now open in Paramus and more on the way, Fogo de Chão is off to a sizzling start in the Garden State.
The Brazilian steakhouse chain showed off its first New Jersey establishment, located at the Westfield Garden State Plaza, to members of the media and guests on Thursday night. The brand new, two-level, churrasco-style eatery includes spacious seating, a cozy upstairs lounge, “the Market Table,” and a loaded bar that serves authentic Brazilian cocktails. And of course, there are the gaucho chefs, who carve butchered, fire-roasted meats off table-side skewers.
Thursday’s grand opening event—the venue officially opened February 13—also included hors d’oeuvres, as well as exemplary service.
Fogo de Chão’s strawberry caipirinha. Photo courtesy of Gary Phillips
Founded in Southern Brazil in 1979, Fogo de Chão operates more than 70 restaurants in the United States, Puerto Rico, Mexico, Dubai, Saudi Arabia and, of course, Brazil. The new Paramus location, however, is the company’s first to join New Jersey’s extensive list of steakhouses.
“This is our 56th restaurant in America. We’re really small,” CEO Barry McGowan said in a ribbon-cutting speech. “We’re an international brand growing in America, and we’re purposely growing in communities that we want to be part of.”
The Garden State Plaza restaurant won’t be Fogo de Chão’s only in New Jersey for long. The company also plans on expanding to Bridgewater and Wayne later this year. The Bridgewater location will call Bridgewater Commons home, while the precise Wayne location has yet to be announced.
Fogo de Chão’s rodízio menu features various cuts of steak, including filet mignon, ribeye, beef ribs, wagyu and the chain’s signature picanha, or prime top sirloin—one of the best options served at Thursday’s dinner. Medalhões com bacon, also known as bacon-wrapped steak, another popular item, were served during the cocktail hour. Careful though, as the chain’s bacon is on the spicier side.
Other menu alternatives include chicken, pork, sausage, seafood, and lamb—another especially scrumptious choice. The Market Table, meanwhile, hosts an endless assortment of charcuterie, cheeses, salads, fruits, rice and more.
Guests were also treated to a mystery dessert on Thursday; tables either received crème brûlée, tres leches cake or chocolate brigadeiro cake. This writer did his best to finish the delicious chocolate brigadeiro slice, but had to tap out early due to his filling dinner.
For all the tasty food consumed, it was the caipirinhas that stole the show. The refreshing Brazilian cocktail is created with lime, sugar and cachaça, a distilled spirit made from fermented sugarcane juice. Other fruit flavors can be mixed in as well; the bar’s strawberry and passion fruit versions are highly recommended.
Another suggestion: pace yourself when it comes to drinks and food. Fogo de Chão has plenty to offer; you’ll want to make sure you have room for it all.
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Restaurant Openings:The Fox & Falcon by David Burke, South OrangeThe venerable establishment has reopened and joined chef David Burke’s far-reaching restaurant group. There are four bars, and each room of the restaurant has its own theme, including “The Snug,” a traditional Irish pub. A new menu includes pub fare, sushi, dumplings and New American food. Future plans include live music, trivia nights and comedy shows.
19 Valley Road, South Orange; 973-419-6773
Habebie’s, HelmettaMiddle Eastern cuisine made “with love, from scratch” is the pledge here. The menu includes shawarma, falafel, kebabs, hummus, stuffed grape leaves and fresh-baked pita. The restaurant makes its own sauces, including hot sauce, with imported peppers and spices. There’s also tahini made with fresh-roasted sesame seeds.
2 Old Forge Road, Helmetta; 732-204-7340
The Doughfather, Monroe TownshipInspired by the Godfather movies, this pizza spot recently moved down the road to Monroe. The menu includes classic Italian dishes, plus new ones such as calamari tossed in sweet-and-spicy fusion sauce, and a chicken sandwich topped with mozzarella sticks, French fries and vodka sauce.
365 Spotswood Englishtown Road, Monroe Township; 732-723-9091
Bunsik Nara, Little FerryThis casual Korean restaurant, the brand’s second Jersey location, opened last month. Combos are a highlight, with pairings such as pork and fish cutlets with fried rice; boneless fried chicken with scallion and spaghetti; and barbecue ribs with kimchi fried rice. The restaurant also offers Chinese dishes, dumplings, soups and sushi.
260 Bergen Turnpike, Little Ferry; 201-870-6318
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From the age of five, Pete Napolitano has known produce.
After World War II, his father emigrated from Italy to New Jersey and began peddling fresh fruits and vegetables door to door. The younger Napolitano and his brother would eventually accompany their father, gathering knowledge that would last a lifetime.
His family’s store, Napolitano’s Produce in Bergenfield, opened in 1959 and offered customers fresh produce. Napolitano and his family lived upstairs. After high school, Napolitano worked the family business for almost three decades until the shop closed in 2006.
“Through hard work and determination, we achieved the American dream,” he says. “I’m very proud of what my family accomplished.”
For 30 years, Napolitano has been better known as Produce Pete, thanks to his NBC Weekend Today segment. Every week, viewers look to Produce Pete for tips on fruits, veggies and recipes. He also contributes a regular online column to New Jersey Monthly.
They Call Me Produce Pete is out now.
This month, Napolitano released his autobiography, They Call Me Produce Pete. Written with Susan Bloom, a local writer and longtime contributor to New Jersey Monthly, the book moves away from Napolitano’s typical produce-related content and instead focuses on personal stories from his life. Napolitano is personally autographing copies ordered from his website.
“I’m a Jersey boy,” says Napolitano, who still resides in the Garden State. “The most interesting things about me have always been my stories.”
How has the produce industry changed over the years?
Pete Napolitano: When we first opened our stores, women would come maybe two or three times a day. It was back when men were working and women were home. As women began getting into the workforce, we had to adjust. People knew how to pick tomatoes and apples and all that, but as time went on, a different group of people began coming into the market who had less experience shopping and cooking.
Any standout lessons from your dad?Sure. My father taught me if the farmers are gone, so is your business. Even though Jersey has fewer farms now, we still need them to be able to grow everything.
How did you get started at NBC?In the 1980s, a woman came to my store and saw me chatting with a customer and explaining something about the product. She stood around for a while, told me what she heard was very interesting, and wanted me to come on Channel 9 for a short segment. I told her no, because I was so busy, but two or three months later she called again. I said no again, but my wife said yes. She knew it would be a great opportunity. In 1992, I went to NBC. I do a three-to-five-minute segment every Saturday.
What made you want to write a book?My television segment evolved over the years, from Pete Your Produce Pal to Produce Pete. I’ve evolved so much over the years. A lot of [the book] is about my life and my longevity in the business. I worked with Susan Bloom, who did all the writing and worked so hard. Doing this with her was the most important thing to me. Sometimes I think Susan knows more about my life than I do!
What do you love about being in Jersey?I love Jersey. In the summer we do the show on Saturdays and then hit all these farm stands and markets nearby. People always ask me to go and appear, and I love answering questions and talking to people about produce. It is really so rewarding.
Do you have a favorite Garden State produce?My favorite would be tomatoes because, of course, Jersey grows them best. Next would be Jersey corn, because it is the best in the world. My father always told me when I was a little boy, “The less something travels, the better it is.” Items that I can get from Jersey and into stores within days are the best.
What do you hope your book brings to people?I come from an immigrant family that didn’t have any money, but there was always food on the table. I come from a huge family, and family was always around. My family succeeded, but it didn’t come easy. We worked hard, and all of that is in the book. I’m very proud.
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Can New Jersey really claim to be the diner capital of the world?
According to Michael C. Gabriele, the Garden State’s foremost diner expert, the answer—hearty as a patty melt and milkshake—is yes.
Gabriele estimates that New Jersey is currently home to somewhere between 500 and 525 diners: slightly lower than the tally during the state’s diner heyday around the 1950s, but still more than anywhere else in the country and the world.
Jersey was also once the leading diner manufacturing capital, Gabriele says. Although now extinct, most of the major U.S. diner builders were based here during the 20th century. “That really put New Jersey on the map,” he says.
Some Jersey diners have since been moved to other parts of the country, or even across the ocean to Europe. “Europeans are crazy about American diners,” says Gabriele, author of the books Stories From New Jersey Diners and The History of Diners in New Jersey. “To them, a Jersey diner—that’s real American culture: rock ‘n’ roll, and Elvis Presley, and hamburgers and french fries.”
Gabriele says some purists can be picky about what constitutes a tried-and-true diner; that it’s “not really a diner unless it’s modular, prefabricated, built in a factory.” But, he adds, “as long as it’s true to the diner spirit…I don’t get too narrow-minded about that kind of stuff.”
In his humble opinion, however, a Jersey diner should serve breakfast at any time of the day. And a stool at the quintessential counter, he maintains, is the best seat in the house.
“That’s where you meet all the interesting people,” says Gabriele, whose new book, Colonial Taverns of New Jersey, is out April 23.“People are coming and going, and you meet truck drivers and salespeople and politicians. It’s all ships passing in the night. That’s where all Americana conversations start, right there. There’s always a story. It’s almost like a state of mind.”
Want to see more of our state’s biggest, boldest and one-of-a-kind feats and wonders? Check out New Jersey Monthly’s Book of Records.
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Telina Cuppari holds the Guinness World Record for owning the most pizza-related items. Photo by Chris Buck
Meet New Jersey’s cheesiest resident.
To say that Telina Cuppari of Kenilworth loves pizza is an understatement. Cuppari is so into slices that she has filled her home with more than 800 pizza collectibles—and even holds the Guinness World Record for the most pizza-related items.
“My husband said, ‘I lost my garage, I lost my attic; our dining room is a pizza-themed dining room,’” the mom of two says with a laugh.
When Cuppari, a California native and lifelong pizza lover, moved to New Jersey in 2012, she started collecting pizza knicknacks—an appropriate hobby for someone living in a state with so many pizzerias. Then she started wearing quirky pizza-print fashions, nabbing the nickname “Pizza Girl” in the process.
“If I’m going to do chores or go to the grocery store, why not dress up?” says Cuppari, who even owns a “corporate”-looking, collared pizza-print dress for meetings.
While some people took up puzzles or baking while home during the pandemic, Cuppari, who is publisher of the news site Tapinto Kenilworth, honed her collection.
On a whim, she looked up the Guinness record for pizza memorabilia (561 items at the time) and decided to try to beat it. To achieve her goal, she bought more items and received gifts from friends and fans; she even threw a big Pizza Palooza party, at which people brought memorabilia.
Cuppari’s pizza-centric collection includes books, toys, mugs, jewelry, clothing, dolls and much, much more. Photo by Chris Buck
The mother of all pizza moments? When she gave birth at Cooperman Barnabas Medical Center during the pandemic, she brought supplies to deck out her hospital room in a pizza theme. She even set up a photo booth.
“Because it was the pandemic, you didn’t have that camaraderie,” Cuppari says. “The staff really enjoyed it.”
Though she broke the Guinness record in late 2021 with 669 items, Cuppari now owns 800 and counting. Some favorites include a gown by Union designer ModMara by Faraj Couture, a pizza-shaped eyeshadow palette, and a shower curtain that features a sloth, dinosaur and pizza. Her collection includes books, toys, mugs, jewelry, clothing, dolls and much, much more.
She also eats pizza about once a week. Some of her favorite local spots include Capri in Kenilworth, where she orders a veggie pie with crushed garlic instead of olives (“I love garlic”), and Santillo’s in Elizabeth. “I will even have Santillio’s for breakfast if there are any leftovers. It’s that good,” she says.
Cuppari hopes to turn her garage, where she keeps a lot of her collection, into a museum of sorts one day.
Want to see more of our state’s biggest, boldest and one-of-a-kind feats and wonders? Check out New Jersey Monthly’s Book of Records.
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On New Year’s Eve, 1956, relative newlyweds Harry and Doris Knowles took over a moribund Moroccan restaurant on Prospect Avenue in West Orange and renamed it the Bow & Arrow Manor. Harry and Doris had met at another New Jersey restaurant, the Robin Hood Inn, where she checked coats and he bartended, served and bussed tables.
That is the origin story of the Manor, according to Keith Sly, veteran communications manager of the establishment, long one of the top catering sites of North Jersey. “It started as a casual place, but quickly became fine dining, based on the clientele,” Sly says.
That chapter is coming to an end. The Manor will fulfill its remaining bookings as a top-drawer wedding and events place, then close on July 5. The reasons?
“Unforeseen circumstances. Operating through the pandemic and then record inflation brought us to a point where we had to make that abrupt and hard decision. It was not made lightly. We’ve been here 66 years and were hoping for a hundred. For the first 30 years, Harry felt he was in the construction business he was so busy adding and renovating. His philosophy was to provide the same fine Manor experience to everyone.
“There were events here every Friday through Sunday 52 weeks a year, often as many as nine events in a weekend, from the early ’60s to this day. An episode of The Real Housewives of New Jersey was filmed here at least 10 years ago.”
A feature of the property not to be missed was the glass dome. “People dined downstairs,” Sly says, “then went upstairs for cocktails and dancing under the dome for the rest of the evening.”
Visitors to the dome, Sly says, include George Burns, Ronald Reagan and Stevie Wonder. “There was a Sweet Sixteen here in the ’60s,” he says, “when a helicopter landed in the parking lot, bringing guests for a Sweet Sixteen.”
Operation as an a la carte restaurant ceased with the onset of the pandemic in 2020, Sly says. In 2021, the Manor reopened strictly for private events.
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When the weather turns cold and New Jersey produce becomes unavailable, I get vicarious pleasure from eating fruits and vegetables native to more tropical climates. In that respect, pineapple always hits the spot!
When I was growing up in our family business, Napolitano’s Produce in Bergenfield, most of the pineapples we saw were from Puerto Rico. If you lived there and picked them ripe, they were very good, but if they were shipped to the United State, they had to be picked green and were nothing to write home about—very spiny, typically black inside, and tasting like wood.
When the Golden variety of pineapple came along, it proved a real winner. It was a Hawaiian variety grown in Costa Rica and the Dominican Republic, so it didn’t have to travel so far and could be picked when more mature. These pineapples are delicious, easy to cut and, because they’re picked at maturity, don’t have to be completely golden outside to be enjoyable (a little green is okay).
As a result, nearly 100 percent of pineapples sold in supermarkets today are golden varieties. Years back, I received an e-mail from a viewer who’d seen me do a segment on golden pineapples on NBC Weekend Today in New York. She said she’d just been to Hawaii, had shipped three pineapples back home, and, while they’d been great, had cost her almost $60 for the pineapples and freight. After watching the show, however, she went right out, bought a Golden pineapple at the supermarket for $2 or $3, and thanked me for the savings!
Fun Facts on Pineapples Once known as “the fruit of kings,” pineapples were historically available only to natives of the tropics and wealthy Europeans. After pineapples spread throughout South and Central America, Columbus called the fruit piña when he found it in 1493 because he thought it looked like a pinecone. The Hawaiian variety must be picked ripe, so it was only when air transport became available in the 20th century that fresh Hawaiian pineapple began to arrive in mainland markets.
A true exotic fruit and member of the bromeliad family, a pineapple starts as a stalk of a hundred or more flowers that shoot up from a plant about three feet tall. Each flower develops a fruit that forms one of the scales on the outside of the pineapple. Interestingly, it takes two to three years for a single pineapple to reach maturity, and the more scales or marks on a pineapple, the stronger its tropical taste will be.
Here are some other fun facts on pineapples:
- You can plant pineapple leaves to grow a new pineapple plant; one plant produces one pineapple at a time.
- In addition to being a great source of Vitamin C and manganese, pineapples contain bromelain, an enzyme proven to help arthritis pain by easing inflammation, which has led to the pineapple being nicknamed “nature’s Advil.”
- Bromelain breaks down proteins, meaning you can use pineapple juice or pulp to tenderize meat.
- Hawaii produces about one-third of the world’s pineapples.
- In the 18th and 19th centuries, the pineapple was a symbol of hospitality and was used to decorate everything from furniture, table linens, doorways and more as a way to welcome guests.
- Because the Chinese word for pineapple is close to the sound of “good luck coming your way” in English, the pineapple has become a popular fengshui symbol of wealth, fortune, and prosperity.
Selection and StorageWhile peak season for Hawaiian pineapples is generally April through May and peak season for Caribbean pineapples is December through February and August through September, pineapples are available year-round.
Many people think a pineapple is ripe if they can easily pull a leaf out of the crown, but this doesn’t tell you anything useful. Like tomatoes, pineapples are considered mature when they develop a little color break. If a pineapple at the market looks green, look at its base. If it has begun to turn a little orange or red there, you’ll be able to ripen it at home. If there’s no break, the pineapple was picked too green and will have a woody texture and never be very sweet.
Perfect pineapples should be very firm and never feel soft or spongy or have bruises or soft spots. Use your nose—if the pineapple has a good aroma, it’s ripe. If you can’t smell much of anything, it needs to be ripened. And if it has a fermented smell, don’t buy it!
To ripen a pineapple, stand it upside down on its leaf end on the counter for a few days. This helps the sugar flow toward the top and keeps the pineapple from fermenting at the bottom. When it develops a golden color and smells good, it’s ripe. Peeled pineapple should be refrigerated and wrapped well in plastic; otherwise it will absorb food odors in your refrigerator.
A lot of supermarkets have machines that will cut and core your pineapple for you, but it wastes up to a third of the fruit. In truth, pineapples aren’t that difficult to cut. Just twist off the leaves, lay the pineapple on its side, and slice it like a loaf of bread. Then peel and core each slice. I just cut off the peel and enjoy the slices with my fingers, eating around the core like an apple. If you want to serve the pineapple chilled, I suggest you chill it whole, then slice and peel it.
While pineapple is delicious raw, it’s become a popular topping for pizza and also adds wonderful flavor to a number of baked goods, including pineapple caramel skillet cake and my wife Bette’s delicious pineapple upside-down cake, which is one of my favorites. I know you’ll enjoy it too!
Bette’s Quick Pineapple Upside-Down Cake* ¼ cup butter or margarine * 1 cup packed brown sugar * 1 can (20 ounces) pineapple slices in juice, drained, juice reserved (or use fresh pineapple) * 1 jar (6 ounces) maraschino cherries without stems, drained * 1 box yellow cake mix
Heat oven to 350 degrees (325 degrees for a dark or nonstick pan). In a 13×9-inch pan, melt butter in oven and sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar, place cherry in center of each pineapple slice, and arrange remaining cherries around slices, pressing gently into brown sugar. Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries. Bake 40-45 minutes or until a toothpick inserted in the center comes out clean. Immediately run a knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake for 5 minutes so brown sugar topping can drizzle over cake. Then remove pan, cool for 30 minutes, and enjoy!
About “Produce Pete” NapolitanoWith over 65 years of experience in the produce industry, New Jersey’s own “Produce Pete” Napolitano is a renowned fruit and vegetable expert, author and tv personality who’s appeared on a highly-popular segment on NBC’s Weekend Today in New York Saturday mornings for over 28 years. His new book, They Call Me Produce Pete: Food, Memories and Cherished Family Recipes From America’s Favorite Expert on Fruit and Vegetables, is now available. For more information, visit producepete.com.
About Susan BloomA regular contributor to New Jersey Monthly and a variety of other well-known local and national publications, Susan Bloom is an award-winning New Jersey-based freelance writer who covers topics ranging from health and lifestyle to business, food, and more. She’s collaborated with Produce Pete on a broad range of articles for over a decade.
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Restaurant Closings:Dom’s Bakery Grand, HobokenThis family-run operation has closed its doors after 43 years of business. Dom and Flo Castelitto, the owners since 1979, announced their retirement before enjoying one last weekend of bread making. Patrons commented on Facebook, thanking the couple for all the delicious treats and for being a mainstay of the Hoboken community.
506 Grand Street, Hoboken
Restaurant Openings:Shumi, LeoniaThis omakase spot is expanding to Leonia after opening in Ridgewood in 2017. Complete with an omakase room that can seat eight guests, the restaurant focuses on serving fresh sushi and fish imported from Japan. There is an 18-seat sushi bar, a 42-seat dining room and a full menu of hot and cold dishes. BYO.
354 Broad Avenue, Leonia; 201-272-6577
Rooster’s Nashville Hot Chicken, MontclairThis Nashville-style spot debuted spicy chicken with five levels of heat: naked, mild, medium, hot and on-fire. Options include tenders, sliders and chicken with waffles. Sides include mac and cheese, loaded fries and cole slaw. Online ordering and delivery are available.
369 Bloomfield Avenue, Montclair; 973-337-8204
PrimoHoagies, AllendaleJoining more than 20 other Jersey locations, PrimoHoagies in Allendale will offer free hoagies to the first 100 customers on opening day, February 14, according to owner Jeff Beaudette. The sandwich shop offers hot and cold hoagies, cheesesteaks, wraps, salads, fresh-baked cookies and more.
57 West Allendale Avenue, Allendale; 856-742-1999
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Enjoy February in New Jersey with this delicious assortment dining and drinking events.
Black History Month Beer Series Fundraiser, Montclair Brewery • MontclairAll month longDenise and Leo Sawadogo, owners of Montclair Brewery, are celebrating Black History Month with a month-long fundraiser to preserve the home of James Howe, the first African-American homeowner in Montclair. They are releasing their new Howe House Belgian Ale mid-month. A portion of taproom sales are being donated to Friends of the Howe House.
101 Walnut Street, Montclair; 973-850-0541
Meet the Winemaker Tasting, Teresa’s Pizza & Wine Bar • PrincetonFebruary 6, 4:30 pmThird-generation winemaker Maria Paola Sorrentino will take guests through wines from her family winery, Sorrentino Vesuvio, located in the Vesuvius region of Italy. All wines available for sampling are produced using indigenous grape varietals. Tickets are $25.
23 Palmer Square East, Princeton; 609-921-1974
Brewsology Beer Festival, Liberty Science Center • Jersey CityFebruary 11, 7-11 pmThis festival takes place at one of NJ’s most popular museums. More than 150 local and domestic beers will be available to sample. Tickets ($50-$65) must be purchased before the event.
222 Jersey City Boulevard, Jersey City; 201-200-1000
Super Bowl Tailgate Party, Dock’s Oyster House • Atlantic CityFebruary 12, 2-6 pmThe Chief Arthur R. Brown Jr. Memorial Scholarship Foundation is hosting its 31st annual tailgate. The Super Bowl pregame includes a buffet, door prizes and a free mug with $1 refills. Tickets, $20, can be purchased at the door.
2405 Atlantic Avenue, Atlantic City; 609-345-0092
Big Game Sunday, Gin Rickey’s • Atlantic CityFebruary 12Watch the Big Game while enjoying a bottomless buffet and draft beers. During Super Bowl hours, the buffet includes ribs, chicken wings, pulled pork, corn dogs, churros and, for the bottomless draft-beer option, 12 brews to choose from. Enter to win giveaways and prizes during halftime. Tickets are $49 per person.
2801 Pacific Avenue (Tropicana), Atlantic City; 640-696-8535
Bourbon Pairing Dinner, The Pier House at La Mer Beachfront Resort • Cape MayFebruary 17, 6 pmSip sophisticated spirits at this resort’s first pairing dinner of the year. The four-course tasting menu includes fried oysters, jalapeños stuffed with cheddar and bacon, pepper-crusted filet mignon and praline cheesecake. Each dish is paired with a complementary bourbon. The dinner is $95 per person.
1317 Beach Avenue, Cape May; 609-898-2244
Mixology Class, Bar 32 • Atlantic CityFebruary 18, 3-4 pmLearn a little mixology with cocktail expert Lee Sanchez, who will guide guests to craft their own signature drink. The class costs $30 per person.
129 South Tennessee Avenue, Atlantic City; 609-350-6852
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Ever tasted something that jolts back a vivid memory? Maybe it’s a spice you first encountered on an overseas trip, or a pasta sauce reminiscent of your grandmother’s recipe.
Debra Sandler knows what that’s like. “For immigrants who have left their country,” Sandler says, “food from home warms your heart and brings you back together.”
Sandler’s Trinidadian and Venezuelan background was always present in the food her family made—and the sauces her Auntie Mavis whipped up were always central. When Sandler began learning the recipes, she noticed that Caribbean sauces had no market presence. She decided to remedy that, and soon, Bazodee was born.
Based in Morristown and launched in 2017, Bazodee represents three generations: Sandler, her daughter, Kiah, and, of course, her Auntie Mavis. Bazodee offerings—which contain “a gazillion ingredients,” Sandler says—include Tasty Tamarind dipping sauce, Trini Curry sauce, Marvelous Marinade (the signature green sauce), Soca Sauce and Hot Hot Soca Sauce, which won a Scovie Award in 2021.
Since her Auntie Mavis had always made the sauces without a written recipe, Sandler filmed her in the kitchen so she could gather a semblance of ingredients and measurements to test. “People who are really great chefs don’t have to follow a recipe,” Sandler says.
“We get along so well, so it really has been a lot of fun,” says Sandler, pictured here with her daughter, Kiah, and Auntie Mavis. Photo courtesy of Bazodee
How did you recreate your Auntie Mavis’s recipes?Debra Sandler: All I can say is, I’m glad I had the time to do this. It was a painful process because my aunt makes the sauces, and my mother had her own version, too. But neither of them had ever written them down; they just sort of made it! It took so many tries to figure out an exact recipe.
Where is your family from?My mother was one of 12. She and half her siblings were born in Venezuela, and the other half were in Trinidad. […T]here was a lot of back and forth between those two places.
The foods we grew up with were a combination of Venezuelan and Trinidadian, as well as Caribbean. There was always a bottle of pepper sauce on the table, but the seasoning on the foods was important to both cultures. The green sauce we always had is an immediate seasoning, and you don’t have to add much more to that. It’s convenient.
What made you want to bring this aspect of your culture into a business?Back in 2017, what was going on in the marketplace was people showing more interest in cultural flavors. But there was a gap in respect to Caribbean foods commercially. Our market is a mix. Caribbean people recognize it and are happy to share, and there are others who are inquisitive and love a good hot sauce.
Did you grow up eating these sauces?Yes. One in particular, a green sauce, we always had in the refrigerator. Sometimes my mother would have a small bottle in the freezer to make sure we didn’t run out. My mother also loved spicy, so we had tons of pepper sauces, too.
Bazodee offers an array of Caribbean sauces with “a gazillion ingredients.” Photo courtesy of Bazodee
Do you have a favorite sauce?That’s like asking me who my favorite child is! Our Soca sauce is very popular, and we’ve found many ways to use it. One of my favorites is seasoning chicken thighs. Leave it [to marinate] for a couple of hours, and then dip [the chicken] in the sauce again and put it on the grill. It is so delicious.
What’s it like working with family?Family business is great, but not easy! I come from a big family, so the biggest pros are that we know how to communicate with each other and how to get over some challenging issues. That’s the positive, but all those things can also be the negative. With my aunt, daughter and myself, we get along so well, so it really has been a lot of fun.
What has your experience been as a Black- and female-owned family business?It’s really been a lot of opportunity. I financed this business myself, and I think if I wanted to go out and look for investments, it’s a bit more of a challenge for women and minority-based businesses. We have been given lots of opportunities and have gotten a lot of exposure, which we are just very grateful for.
How has your background shaped you and helped your business?Around many immigrant tables, you talk about the foods from home and you pass them on for generations. Meals bring families together. It’s a pleasure to have a role in the food industry that in some way can bring that to someone else’s kitchen.
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The brownstone-and-brick First National Bank building has dominated the main downtown intersection of the little Salem County borough of Woodstown since it was erected in 1892.
Unlike New Jersey’s many neoclassical banks, the Victorian-inspired First National was built in the ornate Romanesque Revival style, with an open-arched tower rising 70 feet above the entrance. A slate-clad pyramidal roof capped by a weathervane tops the tower. Arched windows flank the entryway, and round pillars rise to the tower above. The building’s original cost: $17,000.
The bank was modernized in the 1940s and restored in 1987, when it was taken over by the First National Bank of Toms River. It functioned as a Sun National Bank branch and then a law office before going vacant. By 2018, the bank made an appearance on Preservation New Jersey’s annual most endangered buildings list.
The building sat vacant for more than a decade until August 2021, when Mike and Rebecca Melniczuk, of nearby Pilesgrove, swooped in. Mike, an engineer by trade and a self-described history buff, had long dreamed of opening a craft brewery. The couple purchased the old bank building and, armed with a Small Business Association loan, began what remains an ongoing renovation project. Developers are undertaking similar projects throughout the Garden State.
The Melniczuks transformed the bank’s more recently area into a modern tap house. Photo courtesy of Farmers & Bankers Brewing
When the Melniczuks took over the building, the roof was leaking and “trees were growing out of the tower,” says Mike. The couple concentrated first on renovating the newer, less architecturally significant rear part of the bank, which had been added in the 1970s. Taking it down to the studs, they remodeled the interior (once a grocery store) as a small, modern tap house.
In June 2022, the Melniczuks opened the doors on Farmers & Bankers Brewing. The 2,500-square-foot space has seating for 125 and a beer garden outside. And what of the bank’s original space? The 1987 restoration had revealed parts of the original pressed metal ceiling, the old mosaic-tile entry vestibule, a fireplace (hidden behind a plaster wall), and the elaborately painted vault door.
The Melniczuks have applied for a grant to help them renovate the old section of the bank, which they plan to use as an event space.
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Forty years ago, Shaun Mehtani’s parents opened Moghul, their first restaurant, in Manhattan. With no industry experience, Sneh and Satish Mehtani focused on catering to the large Indian community that was new to the area in the 70s and 80s.
In 1990, the Mehtanis opened a second Moghul location in Edison, and eventually moved their business full-time to New Jersey. After launching the Mehtani Restaurant Group, they opened Ming, a Pan-Asian spot, next door to Moghul. More restaurants followed.
“They both had a very immigrant, can-do mentality,” says Shaun Mehtani, the second-generation owner of Mehtani Restaurant Group.
Mehtani joined the family business—and a new business partner, Kamal Arora of Arora Hospitality, who had joined two years prior—in 2006. Mehtani focuses on the fine-dining establishments, while Arora manages the fast-casual spots and catering.
After nearly 20 years in Edison, Moghul and Ming recently received makeovers, trading original décor for a more modern setting. Both restaurants also added new menu items, focusing on Asian and Indo-Chinese dishes, as Mehtani likes to call them.
“It’s great to carry on the legacy my parents started,” Mehtani says. “We’re excited to freshen up our brands and give our customers something new.”
What brought your parents to New Jersey?Shaun Mehtani: My parents were always a big part of their community. In the 70s and 80s, a lot of doctors were coming over [to the U.S.] from India, and toward the late 90s, they began moving to New Jersey from New York. My parents opened a second location of Moghul in Edison. Eventually, the Manhattan restaurant closed and we started making New Jersey our home base, [with] Ming opening next door to Moghul in Edison. They wanted to establish a place where all kinds of people can enjoy authentic Indian food.
Did you always plan to take over the business?When I was younger, I always helped with the business and in the restaurants. My parents never put pressure on me to take over the business. They let me choose my own path, but it ended up leading me here. I didn’t have any traditional training, but I had very hands-on training. I’m 38 years old and have probably had 39 years of training, because my mom said I’ve been trained for this since I was in the womb!
What did you learn from your parents?Managing stress. Every day is not perfect, but everything is sorted and cleared by the next morning. There are so many issues that can happen, but they taught me to take a deep breath at the end of the day and just get ready for tomorrow.
What sparked the renovations at Moghul and Ming?My parents also taught me that the customer just wants to be understood. That’s really why we did these new renovations. Customers’ tastes and desires change over time, so we felt the need to evolve as a brand.
What changes did you make?As far as the kitchen, we present an Indian-Chinese version of food. India and China share a border, and the cuisines on both sides have a lot of similarities. We brought in some more items that aren’t as traditionally rich, so that [meant] more grilled items, steamed items and things like skewers and dim sum, that appeal to that Indian and Asian customer. We also have new private dining rooms, lounge areas and a much more modern look.
What has the reaction been?The new menu debuted December 10. We were very busy through the holidays and new year. A lot of customers are blending our old items with new ones, and supplementing their favorite meals with something new.
What are you most looking forward to?We have families who say, “I got married at Moghul in Manhattan in the 1980s,” and now they bring their granddaughter to the restaurant and sometimes great-grandkids. We’re a 40-year-old brand, and it’s wonderful to see families that have been with us since the start. It’s cool to be a part of that.
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Though there’s more to Italian cooking than this vibrant fruit, it’s difficult to imagine our favorite NJ Italian restaurants without it.
Below, a brief history lesson about the iconic Jersey tomato.
Illustration by John R. Holmes
1812First commercial tomato farm in the Northeast planted by John Loper on Cumberland County land owned by Dr. Ephraim Buck, who had acquired the seeds in New Orleans.
1820 Robert Gibbon Johnson stands on the Old Salem County Courthouse steps eating a bushel of tomatoes to prove they are not poisonous. Actually, the story was invented by Joseph S. Sickler, a local historian, who published two versions, in 1937 and 1948.
1847 Jamesburg resident Harrison Woodhull Crosby pioneers commercially canned tomatoes, soldering tin lids onto tin cans. The New-York Tribune reports in 1849 that they tasted as though “plucked from the vines.”
Illustration by John R. Holmes
1869 The Joseph A. Campbell Preserve Company is founded in Camden to sell tomato ketchup.
1895 Campbell’s releases first can of beefsteak tomato soup.
1930 The Smoot-Hawley Act adds 50 percent tariff to Italian tomato products. By 1937, imports of tomato paste are cut in half.
1934 Rutgers releases seeds of the Rutgers tomato, a beefsteak variety that ripens from the inside out, ensuring it is evenly red and has high sugar content and low acidity. It falls out of favor with commercial growers because it bruises more easily than other varieties as agriculture mechanizes.
1937 New Jersey tomato acreage peaks at 13,000, yielding 137,800 tons of tomatoes. Yet average yield per acre is down due to a hot, dry summer. Today, 85 years later, New Jersey is 10th in production, yielding around 40,000 tons on about 3,000 acres.
Illustration by John R. Holmes
1981 Governor Brendan Byrne, taking a cue from New York City’s “Big Apple” booster stickers, approves a Jersey tomato embroidery to build brand awareness.
1995 The term “The Jersey Tomato” is promoted by the New Jersey Tomato Council, a collective of 21 farmers based in Cedarville, Cumberland County. Tomatoes sold under the name are processed with a computerized photo system, to assess quality, and handled with care to prevent bruising.
2016 The New Jersey Agricultural Experiment Station at Rutgers releases the Rutgers 250, an improved version of the 1934 original. The first season’s 5,000 seed packets sell out.
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Restaurant Closings: Langosta Lounge, Asbury ParkAfter operating on the Asbury Park boardwalk for 14 years, Langosta Lounge is closing its doors. Owner Marilyn Schlossbach, who announced the closure, is turning her focus to other properties, including the Whitechapel Projects in Long Branch. Langosta Lounge’s adjoining properties—Salt Water Market, Asbury Park Yacht Club and Pop’s Garage—are being taken over by the owners of Deal Lake Bar + Co.
1000 Ocean Avenue, Asbury Park; 732-455-3275
Restaurant Openings:Eighty Twenty, WestwoodEighty Twenty has found permanent residence inside B&S Kitchen in Westwood. Photo courtesy of Eighty Twenty
Previously a pop-up and traveling operation, this smash burger joint has found a permanent residence inside Westwood’s B&S Kitchen. What’s on the signature smasher? A beef burger with onions, American cheese and special sauce. Fries, veggie burgers and hot dogs are also on the menu. The restaurant is only open on Friday, Saturday and Sunday nights. Dine-in and takeout service are available.
48 Westwood Avenue, Westwood; 201-639-4043
Pasta Ramen, MontclairAfter operating as an exclusive, invite-only pop-up for two years, Pasta Ramen is settling down in Montclair. Its first brick-and-mortar is set to open January 28, and reservations are now being accepted. Chef Robbie Felice—also the owner of two restaurants on NJM’s list of favorite Italian restaurants—is excited to offer dishes such as cacio e pepe gyoza, mochi ramen carbonara craft mocktails and more. BYO.
6 South Fullerton Avenue, Montclair; 973-337-6956
Madame, Jersey CityChef Jamie Knott opened this French bistro in late 2022, featuring dishes such as beef tartare, escargot, lavender creme brûlée and more. Knott recently collaborated with Ani Ramen chef AJ Capella; each designed a dish for the other’s restaurant. Knott made fire beef bao buns for Ani Ramen, and Capella cooked up local fluke for Madame.
390 4th Street, Jersey City; 201-876-8800
Cortaditos, East RutherfordThe American Dream mall’s newest addition is a Cuban coffee shop. Offering coffee drinks, empanadas and other Cuban favorites, Cortaditos brings “a taste of Havana to the Meadowlands.” It’s located on Level 2 of Food Court A.
1 American Dream Way, East Rutherford; 833-263-7326
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Fogo de Chão and its assortment of steaks are coming to New Jersey in full force.
The popular all-you-can-eat Brazillian steakhouse is opening its first in-state location at the Westfield Garden State Plaza in Paramus on February 13, according to a spokesperson. But the churrasco-style chain is not stopping there.
Rather, Fogo de Chão has also announced plans for additional restaurants in Bridgewater and Wayne, and both are expected to open later this year. The Bridgewater location will call Bridgewater Commons home, while the precise Wayne location has yet to be announced.
Fogo de Chão already has more than 70 locations across the globe, including restaurants in the United States, Puerto Rico, Mexico, Dubai, Saudi Arabia and, of course, Brazil. The company recently announced expansion plans in California, Florida, Maryland, Rhode Island, Texas, Washington and Mexico, in addition to its impending contributions to New Jersey’s sizzling steakhouse scene.
“We are honored that the demand for our unique dining experience in both new and existing markets remains strong as we continue to grow our brand on a global scale,” Barry McGowan, chief executive officer of Fogo de Chão, said in a news release. “Where there is demand, we will expand, and we are thrilled to bring the culinary art of churrasco to more communities this year.”
Founded in Southern Brazil in 1979, Fogo de Chão’s rodízio menu features various cuts of steak, including filet mignon, ribeye, beef ribs and the chain’s signature picanha, or prime top sirloin. There’s also medalhões com bacon, also known as bacon-wrapped steak.
Meat is butchered, fire-roasted and carved off tableside skewers by gaucho chefs at the restaurants, giving diners an authentic Brazillian steakhouse experience.
Other menu offerings include chicken, pork, sausage, lamb, salmon, lobster, sea bass, salads and more. And if patrons still have room for dessert, there’s an array of options, including tres leche cake, açaí cheesecake, crème brûlée, molten chocolate cake and papaya ice cream, a Brazillian favorite.
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Welcome to New Jersey Monthly’s 40th annual Jersey Choice Restaurant Poll. This is your chance to pick the best dining spots in New Jersey in 45 categories. The winning restaurants will be announced in the August issue of New Jersey Monthly and here on njmonthly.com.
Please use the drop-down menus below to vote for your New Jersey favorites in as many of the 45 categories as you’d like. At the bottom of each menu is a write-in field.
- DEADLINE: Midnight on February 28, 2023
- LIMIT: One ballot per email address
Restaurants are welcome to distribute links to this ballot, but restaurants assisting in the submission of ballots will be disqualified. Ballots from duplicate email addresses or serial votes from the same IP address will also be disqualified.
Want to win dinner for two? Simply vote for your favorite establishments in at least 10 categories to become eligible for our grand-prize drawing. The winner will get dinner for two at whatever restaurant is voted “best” in their region. Fill out the details at the bottom of the form before you submit your votes, and you’ll be entered to win. Good luck!
The post Vote in New Jersey Monthly’s Jersey Choice Restaurant Poll appeared first on New Jersey Monthly.
With more Italian restaurants in New Jersey than any other type of cuisine, it’s nearly impossible to create a definitive list of the best.
But our restaurant critics, led by dining editor Eric Levin, were up to the task, fanning out across the state to visit restaurants, meet chefs and, of course, indulge in great food.
Below, you’ll find the 28 restaurants that our critics feel best represent Italian dining in New Jersey. Some are old favorites, others are new to the culinary scene; some only serve the classics, others offer twists. Our critics love them—and we think you will, too. Happy eating!
AngelineAtlantic CityJust the right amount of concentrated sauce on strands of al dente spaghetti. Photo by Laura Moss
Chef Michael Symon’s Angeline (rhymes with keen) in the Borgata—one of our favorite restaurants in AC—has a sleek and trendy vibe, but happily, the menu pulls off old-school classics like lasagna, meatballs, minestrone and Sunday gravy just like Mom-Mom’s (or close enough that we’re not complaining). The gorgeous red slicer, prominently displayed to the side of the swanky dining room, makes it hard to resist ordering shavings of prosciutto and Parmigiano-Reggiano from the menù di formaggi e salumi. As this is a casino restaurant, there are two steaks. You won’t be disappointed with the porcini-crusted prime strip from the wood-fired oven. If you’re vegan or gluten free, they have menus just for you. —Victor Fiorillo1 Borgata Way, 609-317-8222
Anjelica’sSea BrightLittle wonder tables book well in advance. Under owner Raymond Lena and his daughter, Anjelica, the staff know their stuff and treat you royally. The setting is elegant and cozy, the food exquisite. Pomegranate brightens burrata with butternut squash, brown-butter hazelnuts and maple Dijon. Radicchio tops ethereal gnocchi under earthy blue-cheese sauce. Flaky Calabrian tuna elevates what might have been a ho-hum sandwich. Dense chocolate cream pie hits the bullseye. —Kelly-Jane Cotter1070 Ocean Avenue, 732-842-2800
Buy our February 2023 issue here. Cover photo by Ted Nghiem
Antica StazioneMontclairBorn and raised in Avellino, Italy, Giuseppe De Falco came to the United States six years ago with a culinary degree and restaurant experience. He and his wife, Sandra Carrascal, opened last May in the old station house (antica stazione) of the Walnut Street train station. As trains gently pull in and out just beyond the windows, De Falco keeps your attention with hearty rigatoni guanciale on which you grate your own cheese through a mesh that fits over the plate. Risotto alla pescatore, studded with squid, shrimp and mussels, lives up to its name. The station not only has a liquor license, but an actual old-school bar with mirrors, wood trim and a neon sign that says “No Credit.” Speaking of no, DeFalco promises, “No canned tomatoes. Always fresh. In the winter, I buy from California.” —Eric Levin25 Depot Square, 862-384-9233
BattelloJersey CityOn a pier facing the twinkling towers of Lower Manhattan, chef and co-owner Ryan DePersio and 31-year-old chef de cuisine Ari Dizayee keep attention on the plate with hearty bowls of shell-shaped lumache in ribeye ragù (sometimes truffle enriched) and an engrossing dish of octopus with charred eggplant purée, Castelvetrano olive relish and crispy fingerlings. (One of our favorites restaurants in Jersey City, Battello has also earned spots on our annual best NJ restaurant lists of 2021 and 2022.) —EL
502 Washington Boulevard, 201-798-1798
BiciRamseyDishes like the beignet with chocolate-hazelnut sauce show refinement. Photo courtesy of Bici/Brian Juarbe
An Italian racing bici is what chef Anthony DeVanzo pedals to work, weather permitting. His other passion is “making food for people. Even when I could barely see over the stove, I was cooking with my Nonna Irene from Bari in Southern Italy.” As a teen, he mastered baking (“to impress my girlfriend, now my wife”), then absorbed French technique at the Culinary Institute of America. His command radiates from creamy, truffle-dusted strozzapreti pasta to citrusy lobster risotto to silken gnocchi in lamb Bolognese to exemplary cakes. BYO. —Karen Tina Harrison61 East Main Street, 201-962-9015
Brando’s Citi CucinaAsbury Park The tuxedoed waiters and framed oil paintings set a genteel tone, but chef/owner Steven Botta runs a welcoming place, beginning with the basket of warm bread served with tapenade, whipped ricotta and garlic olive oil. Spedini are lightly fried mozzarella sandwiches in lemon, anchovy and caper white-wine sauce. Polenta with mushrooms is at once creamy and earthy. Silky linguine Sinatra in marinara is piled with shrimp, clams, seared scallops, Gaeta olives and capers. Pork chop Brando, massive at 14 ounces, comes under peppers, garlic and onions, with a bacon-and-potato tart for good measure. Brando’s slender zeppoles are surprisingly light and come with ice cream. —KJC
162 Main Street, 732-774-2222
Cafe 2825Atlantic CityIn the shadows of the sprawling Tropicana since 1986, reservations are taken just a week in advance, and the phone lines are often jammed. Why bother? For the divine experience that includes theatrical tableside preparations of Caesar salad, plus creamy burrata, polenta with a rich pork ragù, and the pièce de résistance, cacio e pepe, Rome’s famous cheese-and-pepper pasta. Don’t miss the squash blossoms, other house-made pastas, and blueberry New York cheesecake. A fan of Italian vintages? You’ll find plenty. —VF2825 Atlantic Avenue, Atlantic City, 609-344-6913
Catherine LombardiNew BrunswickOpened in 2005, Catherine Lombardi is notable for gracious service in a cozy setting and elevated Italian-American classics as practiced by the real Catherine Lombardi, grandmother of Mark Pascal, co-owner with Francis Schott. Case in point: extra-long fusilli in a luxurious walnut-pesto cream sauce. The restaurant is worth a visit for the cheeses alone, from house-made mozzarella and burrata to the cheese board with some 15 choices, like truffle-flecked Sottocenere and creamy Robiola Bosina. —KJC3 Livingston Avenue, 732-296-9463
Dolce MareAtlantic CityIf dining earlier than 7 pm feels uncivilized, make an exception at the Ocean Casino Resort this winter to bask in Dolce Mare’s exquisite views of the Atlantic as the sky fades to black. Start with the plentiful burrata board and yellowtail crudo with ginger oil, seared fennel and a touch of jalapeño—and, of course, some negronis—before progressing to a split pasta course, the mini rigatoni with slow-sautéed eggplant and oregano being among our favorites. It is a lighter and more modest culinary interlude before entrées like plump speck-ensconced scallops, pounded Milanese, or, for a richer option, Parmigiana. —VF500 Boardwalk, 609-783-8000
FascinoMontclairThe DePersio family’s flagship turns 20 in July, but keeping pace with the seasons and people’s tastes, says chef Ryan DePersio, “feels like opening day was yesterday.” The most popular pasta—ricotta gnocchi with sweet sausage Bolognese—was inspired by DePersio’s maternal grandfather, Paul Martino, “who made it for us every Sunday.” Fascino’s platter of Italian cheeses, pickled vegetables and grissini breadsticks also harkens back to those family dinners. (For more of our favorite restaurants in Montclair, click here.) —EL331 Bloomfield Avenue, 973-233-0350
GirasoleAtlantic CityA huge menu is often a warning sign. After all, how can you pull off greatness with so many options? Somehow, Girasole does just that. Whether it’s pizza that uses double zero flour from Italy (for a better crust), engaging salads like shaved fennel-radish with blood orange and lemon, the carpaccios, or housemade pastas, you can’t go wrong. If you order just one thing, make it the house specialty: whole branzino baked in a soft crust, masterfully filleted tableside. Count on expertly crafted cocktails and a serious Italian wine list. —VF3108 Pacific Avenue, 609-345-5554
The GOAT by David BurkeUnion BeachChef David Burke demurs when asked if he really means to say his new Italian place is an all-time great, but he is proud of it. From bravura bruschetti to serious steaks, he has a right to be. “I wanted the name to capture the local personality: smart, stubborn, naturally cool, always looking for something good to eat. Just like a goat,” Burke says. Read KT Harrison’s full review here.
1411 Route 36, 732-264-5222
Il CapriccioWhippany“Food, service and atmosphere all go into the art of living,” says Il Capriccio chef/owner Tony Grande. Photo by Ted Nghiem
Born in Calabria 75 years ago, Tony Grande went to culinary school in Italy at 15, worked on cruise ships, came to America and, in 1976 opened an Italian-American restaurant in Clifton. It didn’t last, so in 1984, when he tried again, “I said no more Italian-American.” At Il Capriccio (“the Caprice”), you gaze in awe at the folkloric figures on the vaulted ceiling, but the cooking anchors you. Tagliolini Terra Mia (“my terrain”) with Calabrian pepperoncini, green olives, toasted pignoli. Stuffed filet mignon in red wine sauce over polenta. “I want kids to be dreamers,” Grande says. “A dream is not a bad thing. You dream, and the best of you becomes reality.” —EL633 Route 10 East, 973-884-9175
ITA101MedfordChef/owner Kevin Maher, raised in Medford, spent 14 years cooking in Lombardy in Northern Italy. Coupling that with a CIA degree, he creates compelling dishes for a loyal clientele at this storefront in the quaint downtown. Supplementing the menu, each weekend Maher showcases a different region; recents include Sicily (tender pan-seared octopus over persimmons and pistachio purée) and Campania (tagliatelle with clams in spicy garlic oil). Tiramisu, prepared tableside in a sublime deconstruction of the classic, is not to be missed. BYO. —Jill P. Capuzzo20 S. Main Street, 609-654-0101
Matthew’sCliftonMatthew Tyahla says he “started at the bottom, and am proud to still be a food runner, busboy and waiter.” The 38-year-old leaves out chef and owner, preferring to praise “my great team.” Patrons praise the crisp and juicy chicken Parm and the lush lobster risotto. “If you walk through these doors,” Tyahla says, “I have to do something special.” —EL1131 Bloomfield Avenue, 973-928-4300
Nettie’s House of SpaghettiTinton FallsThere really is a Nettie, says chef Chris Calabrese. “She just had her 100th birthday; she comes in every once in a while.” Calabrese, who owns the restaurant with his wife, Tania, fills his menu with scratch-made comfort food, including zesty giardiniera. Crisp fried hen-of-the-woods and shiitake mushrooms are perfect for dipping into a side of Nettie’s marinara. House-made spinach fettuccine weds with a sauce of puréed spinach, roasted garlic, Pecorino Romano and a dash of chili flakes. On Sundays, opt for Sunday sauce over mezze rigatoni with meatballs and sausage. Dessert? There are just two: Sicilian orange cake has great body, with a sweet orange glaze and a hint of salt; cherry ice, topped with whipped cream, refreshes even on a cold night. —KJC5119 Asbury Avenue, 732-922-9799
Il NidoMarlboroA visit to Il Nido (“the nest”) shows there is more to Southern Italian than the familiar. Take the hat-shaped cappelletti, for example—filled with delicate butternut squash and tossed with walnuts, brown butter and sage. Il Nido (which made NJM’s best restaurant lists of 2020 and 2021, and welcomed a new executive chef last year) also highlights local products such as Jersey Girl burrata paired with roasted yellow and red beets, pine nuts and crisp leaves of lacinato kale. —KJC184 Route 9 North, 732-851-6347
Osteria CrescendoWestwoodPrime dry-aged steaks are cloaked in a compelling char. Photo by Cayla Zahoran
Its liquor license, unleashing the creativity of bartender Matt Brown and director of operations Tommy Voter, sets Crescendo apart from chef/owner Robbie Felice’s first restaurant, Viaggio, also on this list. Another difference is the recurring appearance of prime dry-aged steaks cloaked in a compelling char. Felice, who was invited to compete in the Barilla World Pasta Championships in 2020 before the pandemic wiped out such gatherings, says, “You’ll see openings from me around the country in the next couple years, but I hope to still have my flagships here, because Jersey will always be home. It made me what I am, so I can never forget.” —EL36 Jefferson Avenue, 201-722-1900
Ponte VecchioOld BridgeMurals of Florence decorate this date-night destination with a multi-page menu and specials the waiter recites like a soliloquy. Specialties such as fried zucchini come crisp and heaping, and some boast extra elements: shrimp and sliced mushrooms on lobster ravioli; whole clams in the shell in linguine with white clam sauce. When the dessert cart is wheeled to the table, ask which treats are made in house, and order them. Cheesecake, in various flavors, is a solid bet. Chef Loucas Sofocli and Alex Charalambous also own LouCas in Edison and Fresco in Milltown. —KJC3863 Route 516, 732-607-1650
SenzaBayvilleSenza, at first glance, looks like a simple takeout joint, with panini and pizzas beckoning behind a counter. But there are tables with aspirational white tablecloths. The food, from chef/owner Joe Gramaglia, makes good on those aspirations. Piattini, or small plates, include fried artichoke hearts with piquant Parmigiano lemon dip (and warm bread to soak up the sauce). Fresh pastas include spaghetti busara in what the kitchen calls Hotsy-Totsy spicy tomato sauce with shrimp. —KJC333 Atlantic City Boulevard, 732-503-4470
Spano’sPoint Pleasant BeachThe way to get a table at this perennial hot spot is to leave a voicemail and wait for a call back. Once you’re in, chef/owner Joe Spano himself will bring an amuse-bouche—perhaps a rich spinach croquette or a chunky focaccia. Entrées come with an appealing salad or a hearty pasta and bean soup. Signature mains are many and run from a mouthwatering manicotti, served bubbling in a pan, to delicately breaded flounder oreganato with a medley of five veggies to a distinctive artichoke-lemon chicken. Portions are enormous, but the staff happily wraps the leftovers. Desserts are made in-house or come from venerable Nasto’s in Newark. BYO. —KJC719 Arnold Avenue, 732-701-1600
Undici Taverna RusticaRumsonWhole prosciuttos di Parma, aged 18 months, dangle invitingly at Undici. Photo by Ted Nghiem
Wood beams suggest the rustic in Victor Rallo’s Rustica, bolstered by meats and cheeses hanging from hooks. Local ingredients in season team with imports from Italy, including the extensive wine list. Arancini, classic rice balls made with imported arborio rice and Grana Padano and Romano cheeses, are served in tomato sauce with peas. Risotto funghi pairs mushrooms with fresh red shrimp in imported carnaroli rice. The slow-cooked sauce for mafaldine Bolognese combines veal, beef, pork, tomatoes and ricotta. Pizzas include a burrata with charred crust. House-made biscotti, about a foot long, are served with Nutella mascarpone and cannoli cream. —KJC11 West River Road, 732-842-3880
VeranaNorwoodHouse-baked focaccia is served with whipped ricotta, extra virgin olive oil and lava salt. Photo courtesy of Verana
At lunch with their wives, Tommy DeMaras and chef Giuseppe Agostino were brainstorming names for their new restaurant when they realized they were looking at the answer—VERonica DeMaras and ANdrianA Agostino. “It was pretty awesome,” says Agostino. So is the brightly chandeliered yet casual-feeling dining room, with its hanging plants, signature cocktails like the blueberry-infused Verana, tagliatelle heady with truffles, majestic veal chop, and the crisp-crust focaccia, almost creamy inside. —EL530 Livingston Street, 201-347-6759
ViaggioWayne“It’s winter, time for comfort food,” says chef/owner Robbie Felice. At Viaggio that means pappardelle in duck ragù, also francobolli (“postage stamps”) ravioli filled with kombucha squash in sage brown butter with crumbled amaretti cookies on top. The Milanese swaps classic veal for a pounded Berkshire pork chop reorchestrated with mustard crème fraiche and charred lemon. BYO. —EL1055 Hamburg Turnpike, 973-706-7277
Vic’s Italian-AmericanBradley BeachA local landmark, Vic’s was founded as a taproom in 1933 by Vittorio “Vic” Giunco and became a restaurant in 1947. Family members Ed Dollive Jr. and Travis Semblewski still run it. Atmosphere is part of the draw, from neon signs to wood paneling, green-upholstered booths and green-striped dishware. Renowned for thin-crust pizza and bright, balanced red sauce, the restaurant also makes zesty meatballs and sausage from scratch. Fettuccine Alfredo celebrates butter without being too rich. Eggplant Parmigiana features supple discs of eggplant. The house salad is pleasantly retro, with crisp iceberg lettuce, julienned carrots, red cabbage and dressing made with robust red wine vinegar. —KJC60 Main Street, 732-774-8225
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VidaliaLawrencevilleBorn in Southern Italy and raised in the north—exposing him to two contrasting cuisines—Salvatore Scarlata eventually emigrated, settling in Trenton before opening his own place. Chef/owner, he serves satisfying classics in a warm ambience reflecting his branching roots. Having learned to cook from a handful of Italian nonnas, Scarlata says he changes his menu every few months because “I’ve learned to make a dish better, plus I get bored easily.” Repeat customers appreciate the vast menu, the generous portions, and the chance to chat with Scarlata, who walks around the dining room and enclosed patio each night. “I want to make sure my customers are happy,” he says, “and if they’re not, I’ll redeem the situation.” BYO. —JPC21 Phillips Avenue, 609-896-4444
Viggiano’s on SunsetWest Cape MayMark Viggiano’s mother cooked for her husband and 11 children from recipes passed down by her parents, raised near Rome. Today, he says, “so many Italian restaurants are more Mediterranean than Italian.” Viggiano prides himself on the family-secret marinara that completes his rigatoni with peppers, onions, sausage and chicken. —Lynn Martenstein109 Sunset Boulevard, 609-435-5026
ZeppoliCollingswood The simple dining room with plain wood tables and just 35 seats belies the complexity of South Philly native Joey Baldino’s food. At one of our favorite restaurants in Collingswood, choose between a three- or four-course prix-fixe of Baldino’s long-perfected Sicilian-based cuisine: garlicky grilled shrimp with cannellini beans; crisp-skinned grilled sardine with red peppers; pillowy spinach gnocchi with sautéed sage leaves; and swordfish with artfully criss-crossed grill marks, in lemon and olive oil. Finish with the namesake fried-dough zeppolis or bianco mangiare, custard topped with berries over caramelized Amaretto sauce. BYO. —JPC
618 Collings Avenue, 856-854-2670
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The post NJ Italian Restaurants You’ll Love appeared first on New Jersey Monthly.
Restaurant Openings:Sally Boy’s, Red BankSal Basile, the co-founder of multi-state Artichoke Basile’s Pizza, opened an Italian restaurant in Red Bank this month. The place is named for Basile’s son and is also an homage to his own childhood nickname. Sally Boy’s offers Italian dishes Basile grew up eating, including pizza, calzones, fresh pastries and other breakfast, lunch and dinner options. A special menu includes the Salzone: a monster-size calzone filled with eggplant and cheese, topped with Parmesan cheese and a drizzle of imported olive oil.
1 Broad Street, Red Bank; 732-301-5222
Made in Miami, CliftonInspired by Miami nightlife, this bar-slash-bistro offers guests bottle service and a cocktail menu, which includes the Getting Figgy With It (fig vodka, white cranberry, fresh lime, flamed rosemary), the Miami Nights (RumHaven, guava, fresh lime, mint), the Mocha Miami (vodka, coffee liqueur, mocha rum cream, cinnamon) and more. The food menu offers tapas, entrées and sides.
39 Harding Avenue, Clifton; 973-272-3316
Hearthside, CollingswoodOne of NJM’s favorite 30 restaurants of 2022, Hearthside is switching gears in March. The restaurant announced in an Instagram post that it will move to a pre-fixe menu, due to rising food costs and also in an effort to continue evolving. The new menu will change bi-weekly and be released ahead of time.
801 Haddon Avenue, Collingswood; 856-240-1164
Guerriero Gelato, MorristownOwner Mike Guerriero is bringing his gelato to Morristown. The creative flavors on the menu include cannoli cream, tiramisu and blueberry basil—the flavor that won Guerriero an award at Gelato Festival America 2018. The menu also offers hard ice cream and Italian ice.
64 South Street, Morristown; 201-345-1806
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The post Red Bank Gets New Italian Restaurant; Other Dining News appeared first on New Jersey Monthly.
Though she is better known as a mental-health advocate, Maria Campbell dubs herself a chef by trade.
She and her husband, Scott, were chefs for many years. After they had a child, Maria stayed home while Scott continued working. That resulted in some mental-health struggles for the pair. Maria remembers thinking, How do we do this and still be a part of the industry?
Chatting with friends and coworkers, the two discovered they were not alone. So Maria took it upon herself to begin a conversation not many people were having at the time.
“It started with a group of chefs, and we wrote down what is so backwards and broken in our industry,” she says. “We began thinking about how we could help each other as a community.”
In 2017, Maria started Cooks Who Care, a not-for-profit dedicated to supporting the health and well-being of food and beverage industry workers. They’ve made it their mission to become a resource through events, seminars and other community-driven projects in the Greater Philadelphia area, including New Jersey.
In December, the organization released the Cooks Who Care Community Cookbook, a digital compilation of video demonstrations from local chefs committed to supporting mental-health advocacy. Proceeds benefit the Cooks Who Care Community Fund for food-service workers in the Greater Philadelphia area.
“When there is someone in the industry who isn’t having their best day, I want to be the hand that reaches out,” says Maria, who plans on making a print version of the cookbook later this year. “I want to tell them there is a community that cares about them and understands what they’re going through.”
How did Cooks Who Care start?Maria Campbell: In the beginning [2017], we interviewed 100 chefs for a YouTube channel and asked them to get honest about the industry and their experience within it. For example, I was married to a chef who wasn’t home, and we had a kid. After doing 100 interviews, we figured out that everyone felt somewhat alone. Some would say they had a marriage or relationship but it couldn’t outweigh their sustainability in the industry. We felt it didn’t have to be this way. It opened another kind of dialogue.
What kind of outreach does Cooks Who Care do?We do a ton of outreach and are starting to do a lot more. This year we are planning on doing a lot of cooking demos and bridging things for the community in Camden with Cheldin Barlatt Rumer. She is from IG Creative, which helps small businesses grow their community, and is putting a space together that will include the Cooks Who Care community.
How did the Community Cookbook come about?At the start of the pandemic, I wanted to help the industry, especially the small businesses. They needed to get their names out there, so I reached out to a friend who does some film work, Eric Lovett Jr. We did a Cooks Who Care takeover, born of the intent to serve the community. We had chefs and people in the industry come in and film a recipe while also telling their stories. The project turned into a digital cookbook. People can listen to the stories as they make a meal.
Are there plans to print the cookbook?Yes, we’re really excited about putting this into print! The chefs, mixologists, wellness experts, etc. featured made some incredible food and drink items, but we’ve found that the key element was getting to know the person who created them. What you don’t see is the time it takes to develop their craft, or the mental health affected, or the sacrifices they made to do what they do.
How did you choose what went into the cookbook?People gave us more recipes than we knew what to do with! Our budget could only afford 80 pages, so we threw in some bonus recipes in the video part of the book. Because we are self-publishing, I’m learning while doing. Each chef only had 30 minutes to make their items, but we edited it down to 15 minutes or less for each video. You can read steps in a recipe, but a video really shows you exactly what is meant to be done.
Are there chefs in the book from Jersey?Yes. Springfield-based chef Joshua Walbolt of Lovefoodmore Productions created a fried congee with duck confit and truffle chili glaze. We also got fish from Dock Street in Wildwood. We are really trying to do more with Cooks Who Care in the Jersey area so everyone can be involved in this connection with their craft.
Do you have a favorite recipe in the book?I love the versatility of the book and recipes, as well as the different tips you can pull from each chef. I made my own recipe for the book, which was beets and salmon. We bought the seafood from Dock Street in Wildwood. I showed people some knife skills and did roasted vegetables and used an infused vinegar with the salmon, which added so much flavor.
What does Cooks Who Care ultimately mean to you?I was terrified at the beginning of the year and asked the food and beverage community to be a part of it, because they have been through so much. When I was embraced by the industry and had people wanting to help, I felt the love. I do this as a self-healing but also because I know there is a community that feels so disconnected from each other. We want to be the place people run to when they’re feeling alone, and [we] help any way we can. We just want to keep doing more.
The post Cooks Who Care: Organization Bolsters Community in a Lonely Industry appeared first on New Jersey Monthly.
Illustration by Robert Neubecker
FROM SOULLESS SALES TO RAPTUROUS RIBS“In barbecue lore, it takes a long time to find your balance,” says Matt Martin, 46, owner of More Than Q barbecue restaurants in Princeton, Lambertville and Easton, Pennsylvania. He cites himself as case in point. In his 20s, he sold real estate, then moved to Chicago, where he “tried to sell digital services to impersonal, impatient law firms. It was soulless. No real human interaction. As 30 approached, I got fixated on what our dad used to tell us: By that milestone, you should be in a field you’re passionate about, then you’ll succeed. I’d always loved cooking, inspired by my mom, a great cook who thrived on feeding people.” He went to culinary school, landed a job cooking for Whole Foods, and “found my calling.” When his friend Ron Spada opened More Than Q in 2013, Martin joined him, later taking over the business. “I’m having a blast,” he says. “I love being my own boss and hobnobbing with diners, whom we call our barbecue family. My sales background helps me with customer service and team management. Maybe best of all, my dad is really proud of me.”
13 Klines Court, Lambertville, 609-773-0072; 3524
Route 1 North, Princeton, 609-642-4770
FROM SLIDE RULES TO SUSHINewly arrived in Ridgefield from Seoul, 15-year-old David Seo discovered that “the coolest kids in North Jersey were into design. For me, a teen with a restless mind, design was a way to focus your thoughts and talents.” Earning a degree from Parsons School of Design in Manhattan, he landed a job at a Manhattan firm. “After lessons, we’d inhale interior magazines and debate a room’s colors, textures and proportions,” Seo says. “But after five years, I hated the sheer loneliness of a project-based desk job.” Landing a gig at Manhattan’s Sushi Samba, where he learned a new craft, “felt so energizing and inspiring: being with people, masterminding beautiful, surprising dishes.” A job with the company that runs restaurants at Newark Liberty Airport led to him meeting the sushi master Ike Aikasa. In 2017, they opened Shumi in Ridgewood. “My experience with clients and contractors really helped with construction and red tape,” Seo says. “I designed the restaurants myself. I work incredibly hard, but I get to celebrate both design and sushi.”
70 E. Ridgewood Avenue, Ridgewood, 201-345-0808
FROM EMERGENCY ROOM TO DINING ROOM“I’ve always liked taking care of people,” says Toni Charmello, executive chef of Drifthouse by David Burke in Sea Bright. “I just didn’t think it would involve dining.” Now 47, the Colonia native studied psychology at Rider, was certified as an emergency medical technician and spent four years in the Emergency Room of Robert Wood Johnson Hospital in New Brunswick. “I helped save lives, but the ER’s frantic pace finally proved too much,” she says. “I became a clinical information manager, or scribe, for the ER docs. It’s an essential job because the breakneck pace of emergency and critical care demands perfectly accurate record keeping.”
She eventually became a top recruiter and trainer of scribes. “But the stress became intolerable. As a kid, I’d rather help make dinner with my mom, an excellent cook, than do homework. As an adult, cooking for myself and my husband, Joe, was always a mini-escape.” After earning a degree in 2009 from the Institute for Culinary Education in Manhattan, Charmello “trained with great chefs like Daniel Humm at 11 Madison Park in the city and Chris Albrecht at Eno Terra in Princeton.” After working for Burke, she returned to Enoterra until Burke brought her back, eventually making her top toque at Drifthouse. “Without my past experience managing teams and individuals, I’d be sunk,” she says. “My job can be grueling, but when I come home, I’m proud of the work I did with my team. Now I’d love to get a master’s in organizational psychology.”
1485 Ocean Avenue, Sea Bright, 732-530-9760
FROM REAL ESTATE TO FOOD THAT SATESAldo Lamberti, owner of six Italian eateries in Cherry Hill, Philadelphia and Miami, started working in his dad’s Brooklyn pizzeria at 13, soon after the family emigrated from Procida, an island off the coast of Naples. He later returned to Procida “to find my roots and my bride”—they’re now married 45 years—and did well in Italian real estate, buying and selling fixer-uppers. “The unknowns were earthquakes and the Italian lira,” he says. “But my dad needed me to help open a place in Cherry Hill. That was 1985.”
That same year, he opened Caffe Aldo Lamberti in Cherry Hill. “What made the Caffe Lamberti work was using computers for all transactions, which people weren’t doing yet. I was able to expand to 400 seats, and Caffe Lamberti is still going strong, specializing in that-day fish, mainly from Jersey waters. It’s our flagship. I opened in Philly and later Miami, but home is Cherry Hill.”
2011 Route 70 West, Cherry Hill, 856-663-1747
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Restaurant Openings:Sushi by Bou, HobokenThe second Jersey location of this omakase concept is opening inside the city’s W Hotel. Inspired by ’90s hip-hop artists from New Jersey, the restaurant is covered with hand-drawn and watercolor graffiti murals. Guests can enjoy craft cocktails (including imported sake) while sushi chefs guide them through their meals. Options include a 30-minute 12-course meal ($60) or a one-hour 17-course meal ($100). Both feature salmon, scallops, barbecued eel and more.
225 River Street (W Hotel), Hoboken; 917-268-7268
Ani Ramen House, PrincetonMontclair Hospitality Group, which recently teamed up with South + Pine’s Leia Gaccione, is opening its ninth Ani Ramen this week in Princeton. Serving signature craft ramen with noodles from Sun Noodle company, the restaurant also offers bao buns, a new brunch menu on Saturdays and Sundays, and a Mochinut walk-up kiosk featuring Korean rice flour hot dogs and donuts. The Princeton location will be open seven days a week with both to-go and delivery options.
140 Nassau Street, Princeton; 609-423-2540
Good Dog Bar, Atlantic CityDog lovers, rejoice! This Philadelphia bar is making its way to the Jersey Shore in March. In addition to outdoor space and water bowls for furry friends, the bar will offer pizza, wings, empanadas, sandwiches and more. Follow the AC location on Instagram for more opening updates.
3426 Atlantic Avenue, Atlantic City; 609-808-3038
Bomb Burger, BergenfieldTaking over the space formerly occupied by BurgerIM in Foster Village, Bomb Burger in Bergenfield is open seven days a week for lunch and dinner. The joint features burgers with toppings galore, including the loaded burger with house sauce, bacon, egg, avocado, sautéed mushrooms and onions, tomato, lettuce and cheddar cheese. The menu also offers chicken sandwiches, milkshakes, salads, bowls and family burger boxes for sharing.
477 S Washington Avenue, Bergenfield; 201-771-7300
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Eating out is fun. Paying less than full price for terrific food makes it more so. Town-wide restaurant weeks are a great way to do that.
Participating eateries typically offer a three-course menu, with choices for each course, at a fixed price of $30–$40 per person. Restaurant weeks take place at different times of year.
Find more information here—and some specific weeks to keep on your radar below. (And if you want more ways to live the luxe life for less in New Jersey, check out our giant guide of tips and tricks!)
- Ridgewood: January 15–19; January 22–26
- Hudson: January 23–February 3
- Downtown Cranford: January 29–February 2
- Jersey Shore: April 21–30; November 3–12
- Morristown: April 24–28
- Passaic County: May 15–21; October 23–29
- Cape May: June 4–11
- Wildwoods: June 11–15; September 10–14
- Atlantic City: October 1–6
- Hillsborough: September 25–October 1
Before you head to a restaurant week, be sure to browse New Jersey Monthly‘s city dining guides. We have helpful roundups of the best restaurants in Morristown, Cape May and Atlantic City.
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For Ryan DePersio and his Italian family, Sunday was the golden day of the week.
“We would eat like people would on a holiday, but every Sunday,” says the chef/owner of Montclair’s Fascino, one of New Jersey Monthly’s best restaurants of 2022. The “huge spread of food” his family enjoyed was lovingly cooked by his grandparents. “We ate at their house every Sunday up until I was about 25 years old,” he says.
DePersio’s grandfather died in 2022, 10 years after his grandmother, and DePersio reflected often on their influence.
“My job is something I love and enjoy,” he says. “It’s all because of them.”
This month, Fascino is paying homage to his Sunday-dinner roots. Rosie’s Rustico, named for DePersio’s maternal grandmother, is a month-long pop-up at Fascino with an Italian menu that taps into his grandparents’ cooking.
The pop-up is an homage to the past, but for DePersio’s patrons, it’s also something new—and features fun twists. Meatballs, for example, were always on the Sunday table, but DePersio makes his version with Wagyu beef.
“If this [pop-up] is something Montclair is looking for,” teases DePersio, “then this may be something I can make happen in more than just January.”
Have you ever done a pop-up like this?Ryan DePersio: This is the first time! It’s been on my mind for a little bit. I used to have a restaurant called Bar Cara that served more casual Italian food. I missed that style of cooking. Fascino is for sure a celebration restaurant, so we also wanted to make the pop-up a little more approachable for people. It’s easy for families to come in with the kids and enjoy a simple meal. We just want people to come in and let us take care of you.
Does the menu include some of your grandmother’s dishes?It’s a mix of dishes my grandmother made every Sunday, but also dishes that she thoroughly enjoyed when we went out to restaurants together. My grandparents loved very traditional Italian restaurants. They made meatballs every Sunday, so they are on the menu.
My grandparents always served a seafood salad on Sundays. We are doing a mixed seafood salad, called insalata di mare. A lot of the dishes are simple and as fresh as possible.
One dish staying on the menu is Fascino’s most popular dish, and it’s an homage to my grandfather. He made potato gnocchi 80 percent of the Sundays we got together. When we first opened Fascino in 2003, I made a ricotta gnocchi, because sometimes the potato gnocchi was a bit too heavy for me. Once we put it on the menu, it became the biggest hit and is on all the menus at all my restaurants.
Do you have a favorite dish on the menu?My grandmother loved making lasagna. One dish I am really excited about making is lasagna rotolo. You make sheets of pasta and instead of layering them, you lay the filling and roll it like a pinwheel. Then you cut it into circles and bake it like a lasagna. It will be served with whipped ricotta and basil pesto.
What did you learn from your grandparents in the kitchen?Between them and my mother, they are the only reason why I am in the position I’m in. They had such a love for cooking that I got into it. My mother was a recipe developer for women’s magazines, and I learned to cook when I was like 10 years old. I was always heavily involved with them.
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To enhance the 52 weeks in your year, we at New Jersey Monthly are giving you 52 thrilling, quirky, only-in-New Jersey experiences to try (or revisit) this year. Ever been to Cowtown, Jersey’s secret rodeo? Seen the dazzling art at Luna Parc? Sat at Tony Soprano’s table at Holsten’s?
The question “What should we do this weekend?” just became more fun to answer.
ARTS & ENTERTAINMENT1. DELIGHT ON THE GROUNDSNever been to Grounds for Sculpture in Hamilton? Place it at the top of your list. The 42-acre sculpture park blends peaceful pathways with installations of large-scale works by contemporary sculptors and the eye-popping sculpted tableaux by Seward Johnson, the park’s founder. A dozen resident peacocks add to the enchantment. Start (or end) your visit with a taste of French home cooking at Rat’s Restaurant. The park is open Thursday-Monday year-round and is a treat in any season. —Ken Schlager
2. WALK IN A WACKY ART WONDERLANDIf the devil is in the details, Ricky Boscarino is one devil of an artist. Luna Parc, his home, workshop and ever-changing magnum opus in Montague, is crammed with details that dazzle, delight and sometimes confound. The house and environs give new meaning to the term adaptive reuse, as in a hut ablaze with bottles and a pathway dotted with bowling balls. Luna Parc is open to the public several weekends a year. —Leslie Garisto Pfaff
3. TAP YOUR TOES IN THE PINELANDSEvery Saturday night, the Pinelands Cultural Society in Waretown presents a lineup of live country and bluegrass artists, many from the Pine Barrens area. The all-acoustic shows take place at Albert Music Hall, an air-conditioned, indoor pavilion built in 1997 to replace a venue that burned down in 1992. Most shows feature five different acts from 6:30-9 pm. At $5 per ticket, it’s an old-fashioned bargain. —KS
4. SADDLE UP FOR FUNCowtown Rodeo is one of New Jersey’s must-attend spots. Photo by Bill Streicher/billstreicher.com
Here’s a secret: New Jersey has a rodeo. Said to be the longest-running weekly event of its kind in the country, the 90-year-old Cowtown Rodeo in Pilesgrove presents classic cowboy kicks and tricks on Saturday nights from Memorial Day weekend through September. See bull riding, steer wrestling, saddle-bronc riding, bareback riding, team roping and barrel racing—and be sure to grab piping-hot roasted peanuts before taking your seat. —Olivia Beach
5. HIT THE JACKPOT IN ATLANTIC CITYNot much about the Jersey Shore is a gamble, but in the state’s gaming mecca, the beaches are often a side bet. Look to Atlantic City for a vibrant array of entertainment, from slots and Blackjack to top-notch restaurants and rocking music venues, upscale hotels to the bustling Boardwalk. Want more? Check out the arcades, hit a plush spa, or take the kids to the IMAX Theatre. —Deborah P. Carter
6. BASK IN THE BARDSee Shakespeare as he was meant to be seen at the Outdoor Stage of the Shakespeare Theatre of New Jersey. Nestled in a hillside on the campus of Saint Elizabeth University in Florham Park, the grass-and-stone amphitheater seats 400 and offers views through towering evergreens. But come summer evenings, all eyes turn to the stage, where actors serve up the best of the Bard. Seating is on a first-come, first-served basis. —Monica Cardoza
7. DRINK FROM A GLASS THAT’S ALWAYS FULLGlassmaking has been a South Jersey tradition for more than 300 years, and the Museum of American Glass in Millville explores that creative, colorful history. Artifacts range from a mid-1700s food jar made in Alloway to the world’s largest glass bottle, which stands at 7 feet, 8 inches tall. The complex, part of WheatonArts and Cultural Center, belatedly celebrated its 50th anniversary with a special exhibit last year. —Tom Wilk
8. EXPERIENCE JERSEY CITY’S ART SCENEEduardo Kobra’s David Bowie mural in Jersey City.
Jersey City’s burgeoning art scene can’t be contained in its studios, though places like 150 Bay Street in the Powerhouse Arts District and Mana Contemporary—which offers studio tours you can book online—are great places to start. You can also spend a whole day walking (or driving the 21 square miles) around Jersey City and taking in the murals and street art (including Eduardo Kobra’s well-known David Bowie piece) for which the area is famous. Visit jcmap.org/our-murals for a virtual map. —Falyn Stempler
9. GET A NOSTALGIC FIX AT THE DRIVE-INOnce an American cultural staple, drive-in theaters abounded nationwide, reaching their peak during the 1950s with more than 4,000 sites. Today, a handful remain, with several in the Garden State. Built in 1949 and reopened in 2004, the Delsea Drive-In, located in Vineland, offers single and double features on weekend nights from spring into fall for $11–$22. Newer to the scene is Newark Moonlight Cinema, which opened in 2020 and aims to promote the work of Black actors and filmmakers. Most locations are seasonal, including Demarest Farms in Hillsdale, Barnegat Summer Drive-In Movies and Cranford Theater Drive-In.
—FS
FOOD & DRINK10. INDULGE IN MIND-BLOWING BREAD AND BUTTERCarb central at Jersey City’s Razza. Bryan Anselm
Razza in Jersey City is famed for its pizza, but chef/owner Dan Richer puts the same care into bread and butter ($8). He bakes the loaves from a mix of three different flours from a sourdough starter he has fed daily since creating it in 2008 from wild yeasts gathered in Hunterdon County. He churns the butter from organic cream. “I liken butter to cheese,” he says. “I think butter can have that same appeal.” Next project? Aged butters. —Eric Levin
11. DRINK YOUR APPLE A DAYAt Ironbound Farm, the 108-acre regenerative farm and cidery in the rural heart of Hunterdon County, the tasting room and market are open year-round. Warm up with hard apple ciders and seltzers, fortified ciders (enhanced with brandy, herbs and botanicals), and cocktails, some of which feature local ingredients like Pine Barrens cranberries or farm-grown ginger. —Shelby Vittek
12. HEAD TO THE IRONBOUNDCome for the twinkly lights festooning Newark’s Ferry Street and stay for the tapas, custard cups and port. Newark’s Ironbound section is four square miles of multiethnic feasting. Classic stops include the tapas institution Mompou, the beloved bakery Teixeira’s, and Lopes Sausage, a butcher shop with an old-school salt table, for those who prefer meat preserved in salt. For Portuguese port, Lisbon Wines & Liquors is a must-visit. And don’t overlook the latest dining additions to the neighborhood scene. Dutch’s, in the Hotel Tryp, is one of longtime Newark tour guide Liz Del Tufo’s go-tos. —Tammy La Gorce
13. RECREATE TONY SOPRANO’S LAST SUPPERThis famed booth at Holsten’s in Bloomfield was featured in the last episode of The Sopranos. Photo by Eric Levin
An old-fashioned ice cream parlor (making its own ice cream) in Bloomfield, Holsten’s traces its history to 1939, but its place in pop culture was cemented in 2007 by the final moment of HBO’s The Sopranos, in which the camera zooms in on Tony in a booth then cuts to black. The moment is commemorated with a plaque that reads, “This booth reserved for the Soprano family.” —EL
14. GET A FOOD LOVER’S FRONT-ROW SEATStep inside Hearthside BYOB in Collingswood (which is one of NJM’s 30 Best Restaurants), and your nostrils relay the news: The wood-burning grill and oven propel the New American menu. Reserve a literal front-row seat among the four chairs at the counter facing the open kitchen. You’re close enough to shake hands with the chefs, and you won’t be the first to do so. —EL
DOWN THE SHORE15. BIKE ON A BOARDWALKCycling on a boardwalk is a unique thrill. It’s easy (they’re all flat), scenic (the ocean is always in view) and exhilarating (thanks to the briny breezes). During the summer months, New Jersey’s oceanfront boardwalks typically limit cyclists to early morning, but in the off-season, longer hours prevail (check ahead). The Atlantic City Boardwalk—the nation’s first—provides the longest ride. You can bring your own bike or rent a beach cruiser from a local shop. —KS
16. EAT THE FRESHEST SEAFOODBill Bright’s fishing vessels, Retriever and Defiance, cast off from Wildwood from spring to fall and return laden with reminders that the Garden State’s bounty doesn’t end at the shoreline. At Hooked Up Seafood’s dockside tables, people feast on the likes of mahi, tuna and swordfish, blackened or seared, in generous portions with a vegetable side. Bright’s family also farms littleneck clams. —EL
17. VISIT THE TENT COLONYPicture a tightly knit neighborhood of 114 canvas tents attached to small wooden cottages, with tiny porches and colorful striped awnings. This summer colony in Ocean Grove, founded in 1870 as part of a Methodist retreat, offers an unexpected shot of charm near the Great Auditorium and the vibrant nightlife of Asbury Park. A perfect day trip to the area includes strolling along the streets, getting a scoop at Day’s Ice Cream, and hanging at Ocean Grove’s low-key beach. —Sharon M. Goldman
18. GO BACK IN TIMEEven if you’ve never been to Island Beach State Park, you may recognize the Judge’s Shack, so ubiquitous are images of this last of the oceanfront fishing shacks that once dotted the dunes along the longest stretch of undeveloped coastline in the state. You can’t go into the shack, but you can walk along the beach and try to capture its regal and rustic countenance with your own camera. Park at lot 13, follow the trail up the dune, walk down to the beach, and head north, marveling at what all of the Jersey Shore once looked like. —Kevin Coyne
19. SEE THE WINDMILL AT WINDMILLYou know you’ve arrived at the original WindMill restaurant in West End, Long Branch, because a replica windmill with blades about 20 feet long stands on its roof. Decades ago, the blades actually turned, says owner Rena Levine Levy. (In 2015, when the blades were stationary, a winter storm sheared them right off.) At nine inches, the WindMill dog, a pork-beef blend, is lengthy itself and is sold nationally. —EL
20. PLAY A MEAN PINBALLSilverball Museum Arcade is a family-friendly stop in Asbury Park. Courtesy of Charles Acosta/pinballphotos.com
Enter Asbury Park’s Silverball Museum Arcade, and the blinking lights and clanging bells make it immediately clear that this is no fussy, quiet showplace. Instead, armed with an entry pass that replaces quarters and tokens, kids of all ages can play nonstop classic pinball games and other arcade games—from Skee-Ball to Pac-Man. —SMG
21. VISIT THE SANDY HOOK LIGHTHOUSEAt the tip of Sandy Hook’s thin peninsula in Highlands, which juts into the southern end of New York Harbor, the oldest operating lighthouse in the United States, the Sandy Hook Lighthouse—which was first lit in 1964 and is still in use today—stands tall. In fact, the beacon atop the octagon-shaped tower, which sits on the grounds of the decommissioned Fort Hancock, has only been darkened during the Civil War, Spanish-American War and two World Wars. The lighthouse has been closed for repairs, but is set to reopen for tours this spring—making a visit even more special. —SMG
22. CHECK OUT THE CHICKENSTucked away at the end of a sandy road in West Cape May is Beach Plum Farm, a working farm that supplies various items to prominent restaurants in the area and also serves breakfast and lunch from an Amish barn to guests at indoor and outdoor tables. The bar loft is home to a tiny shop of housewares and local products, while fresh-from the-chicken eggs, produce, meats, wine, herbs and honey are also for sale. Guests are welcome to sit around and relax at the firepit, take a tour of the farm, or stroll along the grounds, where chickens also roam freely. For a more immersive experience, Beach Plum Farm offers cottages for overnight stays. —Amanda Staab
SHOPPING & WELLNESS23. CULTURE SHOPDevoted to all things Japanese, Mitsuwa Marketplace in Edgewater is like your first taste of wasabi: exciting and a bit overwhelming. In its gleaming supermarket aisles, you’ll find massive daikon radishes and squat kabocha pumpkins, gemlike salmon roe and culinary exotica like eggs poached in the shell. Specialty shops proffer elegant crockery and kawaii (“cute”) everything (otter-shaped pencil cases, Pikachu surgical masks). And then there’s the food court, with its dizzying selection of Japanese fast(ish) food, from ramen and katsu to bean-filled pancakes and mochi donuts. —LGP
24. TREASURE HUNTCharming and walkable, Lambertville is a great town for antiquing—from stores with high-end furnishings to multi-vendor spots with statuary, art, jewelry and more. Weekends and Wednesdays, the huge, year-round, outdoor Golden Nugget Flea Market is also worth a visit. —DPC
25. STRETCH IN THE SANDIf the thought of exercising outdoors, with the sun on your face and the soothing sound of waves in the distance, is appealing, yoga on the beach is for you. Bring a towel, water and sunscreen, and get ready for downward dogs in the sand. Classes typically run about $10. A list of offerings is at myareayoga.com.
—Jacqueline Mroz
26. BROWSE AND BUYBrand names abound at the shops at American Dream, the massive East Rutherford mall that is also home to attractions including a water park and an aquarium. Fashionistas will delight in Hermes, Tiffany and Louis Vuitton—and the list goes on! —DPC
27. GET READY TO RENOVATEOld-house lovers, DIY buffs and designers will love perusing the finds at Salvage Angel in Asbury Park, where 20,000 square feet of vintage architectural items like doorknobs, railings, plumbing fixtures and windows await new homes. —DPC
28. SAY AHH* AT THE SPAIndulge in some self-care at Edgewater’s SoJo Spa.* Photo by Ella Ross
SoJo Spa in Edgewater is an eight-level oasis of relaxation with seven saunas and multiple indoor and outdoor whirlpools. Open daily until midnight, the outdoor baths and rooftop infinity pool offer stellar views of Manhattan. Along with the saunas and whirlpools, you can partake in body treatments for an extra fee. SoJo also offers great midweek specials. —DPC
SPORTS & GAMES29. ARRIVE AND DRIVETake a spin around the track at Millville’s Motorsports Park. Mike Woeller/Wind Shadow Studios
If fast and furious is your M.O., visit New Jersey Motorsports Park in Millville for a 15-minute Arrive & Drive Go-Kart session on 1.1-mile Tempest Raceway. You’ll be given a brief overview of the kart, plus a helmet, neck brace, fireproof suit and gloves, before being let loose for 15–20 laps around the track. “The karts can hit 55 or 60 miles per hour, but top speed depends on how well you negotiate the turns,” says the park’s Brandon Schulhof. Drivers must be at least 13 years of age and 5 feet tall, and while walk-ins are accepted, reservations take precedence. —Lindsay Berra
30. SEE A DEVILS HOCKEY GAMENamed for the creature that—as legend has it—roams the Pine Barrens, these hockey-playing Devils call Newark’s Prudential Center home. The team has been playing in the Garden State since 1982 and is the only major professional sports team that proudly features New Jersey in its name (the Jets and Giants go with New York, despite playing at the Meadowlands). Rivalry matchups with the New York Rangers, New York Islanders and Philadelphia Flyers are always a treat, as are the many Jersey Shore–inspired concessions available at The Boardwalk in Section 126. —Gary Phillips
31. PUTTER AROUNDModeled after the famed Himalayas putting course at St. Andrews in Scotland, the Pynes Putting Course at the USGA Museum in Far Hills has just enough slopes and troughs to make it a challenge—even for the most-capable putters. Choose from one of two historic golf-ball replicas (the bramble or the square mesh) and one of four historic putters, and start reading the greens. The holes range in length from about 25 to 50 feet; each is a par 2. All of the holes are challenging, although some more than others. The greens fee is $5. The course is closed in winter, but typically reopens in March, depending on the weather. When you go, plan to check out the museum, too. —KS
32. GO OFF TO THE RACESIt’s a sure bet that tens of thousands of steeplechase fans will descend on Somerset County for the 101st Annual Far Hills Races each October, rain or shine. Revelers flock to this equestrian-themed affair, a nationally televised event, to enjoy tailgating, people watching and pari-mutuel horse-race wagering. Since the tradition began in 1870, the National Steeplechase Association event has raised more than $18 million to support local health care organizations. Individual tailgating spots and private tents are available. Avoid traffic by taking the train to Far Hills and walking to the nearby event. —Susan Brierly Bush
HISTORY & SCIENCE33. CHANNEL EINSTEIN AT PRINCETONWith its Collegiate Gothic architecture, lush landscaping and crisscrossing footpaths perfect for pondering, Princeton University gets obvious props as the Garden State’s only Ivy League university campus. But the charming town surrounding the school is also chock-full of historic attractions (be sure to check out Albert Einstein’s house at 112 Mercer Street, where Einstein lived from 1935 until his death in 1955) and delicious food choices (the Bent Spoon has been serving up award-winning farm-to-spoon ice cream since 2004). Then there is the (unfortunately) currently closed Princeton University Art Museum, which is expected to reopen in 2024 with a bold new building designed by architect David Adjaye. We can’t wait to start exploring. —SMG
34. BRIDGE THE HISTORY GAPThe last privately owned toll bridge across the Delaware River, Dingmans Bridge is a throwback to the days before E-ZPass. The two-lane span links Sussex County with Pike County, Pennsylvania. A toll taker collects the toll by hand ($1 each way, cash only) on the Pennsylvania side. The 530-foot wrought-iron truss bridge dates to August 1900. For the thrill of the crossing, take Route 15 North to Route 206 North toward Layton, and follow the signs to the bridge. —KS
35. RELIVE THAT FAMED DUELExperience the Hamilton-Burr saga in two acts. Up along the cliff that rises north of the Lincoln Tunnel helix, along a quiet, shady street in Weehawken with a postcard view of Manhattan, is a vest-pocket memorial park with a bust of Alexander Hamilton. It was below this spot in 1804, on the dueling grounds down near the Hudson River, that Aaron Burr fired the shot that still rings so loudly on Broadway, and that killed Hamilton. Drive a little more than an hour south, and you can see where Burr eventually ended up 32 ignominious years later—buried in Princeton Cemetery. —KC
36. LET YOUR SPIRIT SOARWhen Pope John Paul II visited New Jersey in 1995—the only time a pope has ever visited the state, whose population is proportionally among the most Catholic in the nation—he made two public stops: Giants Stadium for a Springsteen-scale Mass, and the Cathedral Basilica of the Sacred Heart in Newark, a soaring, granite, French Gothic edifice with twin bell towers that New Jerseyans are often surprised to learn is the fifth largest cathedral in North America. —KC
37. EXPERIMENT AND EXPLOREThe Jennifer Chalsty Planetarium is the biggest of its kind in the Western Hemisphere. Courtesy of Liberty Science Center
The massive, 300,000-square-foot Liberty Science Center makes learning about science fun for both kids and adults. Almost everything in the space is interactive, from the beloved Touch Tunnel to a live-animal display with 110 species. Liberty Science Center is also home to the biggest planetarium in the Western Hemisphere, the Jennifer Chalsty Planetarium, an 88-million-pixel dome. —OB
38. LIGHT UP WITH EDISONDiscover the place where modern America was molded at the corner of Main Street and Lakeside Avenue in West Orange. Take a tour of the Edison Laboratory Complex, which preserves original phonographs, motion picture cameras, electrical fixtures and other trappings used by Edison and his workers from 1887 to 1931. Also, walk through Glenmont, Edison’s 29-room, red-brick Victorian estate filled with mostly original interiors and family keepsakes. —OB
39. MEET A WAR HEROThe Battleship New Jersey in Camden is the most decorated in Navy history and saw action in World War II, the Korean War, the Vietnam War, the Cold War and the Middle East. The ship has an overall length of 887 feet, 7 inches—and the Fire Power self-guided tour route covers 1.5 miles, so history buffs should plan on at least 90 minutes for a visit. —LB
OUTDOORS & NATURE40. FIND POWER IN FLOWERSHillsborough’s Duke Farms boasts a breathtaking Orchid Range. Photo by Laura Moss
Tropical flowers abloom in New Jersey? It happens all year long at the Orchid Range, a stunning glass-and-steel conservatory at Duke Farms in Hillsborough, the 2,740-acre estate that was once home to tobacco heiress Doris Duke. Some 1,300 brilliantly colorful orchid varieties thrive in the Orchid Range’s two LEED Platinum-certified buildings. Thanks to the large variety, plenty of orchids are always in bloom, whatever the season. When visiting, you can also stroll or cycle the miles of paved trails that weave around the park-like estate’s naturalized landscape. The Orchid Range is open daily, but winter weather can cause occasional closings. —KS
41. CHEER THE CHERRY BLOSSOMSSee the beauty of the cherry blossoms at Branch Brook Park. Photo by Shutterstock
For about two weeks every April, the nation’s largest concentration of cherry trees bursts into magnificent pink-and-white bloom in Branch Brook Park, a 360-acre urban oasis straddling Newark and Belleville. Essex County celebrates this arboreal pageant with its annual Cherry Blossom Festival, scheduled this year for April 1-16. You can join in a bike race (April 1), a 10K fun run (April 2), family day (April 15), or BloomFest, a parkwide celebration that includes entertainment, vendors and food trucks (April 16). Or just stroll at your own pace among the blossoming beauties. —KS
42. FLOAT OVER THE MEADOWLANDSTowering phragmites waving in the breeze welcome visitors as they step onto the half-mile floating boardwalk beneath the Marsh Discovery Trail sign at Richard W. DeKorte Park, a former landfill and today a thriving nature reserve in the Meadowlands. If the tide is high, you may feel a gentle rocking motion on the walkway as it advances through the tidal marsh, where long-legged white egrets fish for their dinner and diamondback terrapins sun themselves. Benches provide the perfect perch to scan for birds, all against the backdrop of the Manhattan skyline. Stay for the sunset, and investigate the other three miles of easy walking paths. —MC
43. WALK WITH DINOSAURSA colony of prehistoric beasts—built not from fossils but from from branches, animal bones and leaves by New Jersey artist Robin Ruggiero—can be found off the pink-blazed, 1.3-mile Boy Scout Trail at the east end of the group campsite at Allaire State Park in Farmingdale. After visiting the dinosaur trail’s unique and visually stunning Tyrannosaurus rex, triceratops, pterodactyl and stegosaurus, be sure to check out Allaire Village, a 19th-century iron-making town, and take a ride on the narrow-gauge Pine Creek Railroad. The park also features miles of other marked, multi-use trails, fishing on the Manasquan River, and a visitor’s center and museum. —LB
44. GO TO GREAT HEIGHTSThe highest point in New Jersey? At 1,803 feet above sea level, that would be the appropriately named High Point State Park. It’s also the Garden State’s northwesternmost point—and it’s a thrill to visit. Drive into Wantage’s 16,000-acre state park and head straight to the top. It’s a short uphill walk from the upper parking lot to the 220-foot-tall New Jersey Veterans’ Memorial monument. Walk around the monument’s base for a spectacular 360-degree view across New Jersey, Pennsylvania and New York. The interior of the monument is open on weekends from Memorial Day to Columbus Day. The intrepid can climb the 291 steps to the top for an even more breathtaking view. —KS
45. BE ONE WITH THE RIVERTubing on the Delaware River is the ultimate summertime water play for those aged six and over. The adventure begins at the Cooley Tract of the Delaware and Raritan Canal State Park on Route 29 in Kingwood, where outfitters from outdoors retailer Big Bear Gear in Lambertville rent gear and launch you and your tube into the river. Look for eagles, fish, turtles, and a short stretch of Class 1 rapids as you spend your day on the water. The 5-mile trip lasts between 90 minutes and three hours, depending on the current, and a shuttle returns you to your car. Take the time to register early to ensure your choice of tube (closed or open bottom) and accessories such as a cooler carrier. —MC
46. WITNESS A WONDERSince the Great Falls in Paterson became part of the National Park System a decade ago, more people have found their way to this hidden natural wonder, a sight that should be mandatory viewing for every New Jerseyan. The vertiginous footbridge across it, familiar as a body-disposal site to fans of The Sopranos, is closed now, as is Libby’s Lunch, the legendary neighboring hot dog spot whose famed Texas wieners were a highlight of Great Fallls visits for decades. But open nearby is the Paterson Museum, a sprawling, colorful repository of the history of the industrial city that arose around the Passaic River. —KC
47. FLOCK TO THE BIRDSA prothonotary warbler is just one of many feathered creatures you might spot at the Cape May Bird Observatory. Photo by JasonYoder/Shutterstock
Some birds live in New Jersey. Others think it’s a great place to visit. Most seem to gravitate toward Cape May. You don’t have to be an accomplished bird-watcher to enjoy the show they stage at the Cape May Bird Observatory. Birding is always in season, but the spring and fall migrations offer the most jaw-dropping sightings, as thousands of high-flying birds check in at the Cape May peninsula for a little rest and relaxation. Take a self-guided tour, or book a guided walk or boat tour on the observatory website. —KS
48. DANCE WITH THE WOLVESAs visitors arrive like clockwork for a morning tour at Lakota Wolf Preserve in Columbia, several powerful but serene-looking wolves prowl inside their enclosures. Jim Stein, who owns the preserve and cares for the animals with his wife, Becky Mace, leads the tour. Here, Stein delivers his entertaining and informative talk while tossing snacks over the 9-foot fences to keep the wolves engaged. At a visit last fall, 15 gray wolves (of various subspecies and colors) were in residence. The preserve provides tours and guided photo sessions year-round, weather permitting. —KS
49. GO UNDER THE SEADelight in underwater creatures at Camden’s Adventure Aquarium. © Adam Monacelli/USA TODAY NETWORK
Urchins, stingrays and sharks—not only can you gaze at them in their watery habitats, but at Camden’s Adventure Aquarium, you can pet all three. In fact, everything at this 8,000-square-foot facility was designed to bring visitors closer to its 15,000-plus aquatic and semiaquatic animals. Diminutive critters like salamanders and clownfish shimmy just out of reach behind glass portholes, and larger water-dwellers, like hammerheads, are never far from the glass walls enclosing them (including the apex predators swimming above and alongside you in the Shark Tunnel). Feeling adventurous? Walk the rope bridge over shark-infested waters or swim with them. Or just pull up a rocking chair and gaze out at the Delaware—a reminder that water—and its denizens—really are all around us. —LGP
50. EXPLORE BY BOATThe Delaware and Raritan Canal is a watery old shipping corridor that has been transformed into a long, narrow, snaking state park popular with runners, walkers and bikers. But a kayak or canoe lets you travel the canal itself the way it was meant to be traveled. The canal looks like a river, but it moves so slowly that you can paddle it like a lake, so you can make a round trip from a single launch spot. An easy, pleasant, shady journey starts at Princeton or Griggstown; rentals are available at both places. —KC
51. REFLECT AND REMEMBERA swath of greenery and cobblestone surrounded on three sides by the Hudson River in the northeast portion of Jersey City’s Liberty State Park is a tranquil, out-of-the-way spot to watch the setting sun beautifully illuminate Lower Manhattan. The area is also a place to quietly reflect and remember, as it is the home of the powerful Empty Sky memorial honoring the 749 New Jersey residents who lost their lives on 9/11. —MC
52. CHECK OUT A CRANBERRY BOGJust a short drive down a dirt-and-gravel road delivers you back in time to a restored cranberry farm from the 1870s. At the 90-acre Cloverdale Farm County Park in Barnegat, a replica of the original farmhouse that today serves as the visitor center (open Friday–Sunday) introduces visitors to the farm’s history. Then it’s off on a 1.4-mile, level, sandy, self-guided trail past the cranberry sorting house and around several cranberry bogs. Be sure to print out the self-guided nature-trail map before you go (you never know about cell phone reception in a bog). —MC
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As a millennial woman working in a male-dominated industry, Victoria Reader knows how it feels not to be taken seriously by colleagues.
While the majority of wine consumers in the US are women, “I’m sometimes the only woman, or the youngest person, in statewide vineyard meetings, and I’ve been treated like I don’t know what I’m talking about,” says Reader, cellar master and vineyard manager for Amalthea Cellars in Atco. “It is just so strange that it’s still this way.”
A wildlife biologist, Reader took a part-time job in 2018 at Auburn Road Vineyard and Winery in Pilesgrove, where she worked with head winemaker Julianne Donnini and fell in love with vineyard work.
For a while, Reader tried to juggle both careers. When a shorebird research gig brought her to Cape May County, she found a job at Hawk Haven Vineyard and Winery in Rio Grande. Realizing that advancement as a biologist would require a return to graduate school, she went with her passion, landing a job as vineyard manager and assistant winemaker at Stokelan Estate Winery in Medford.
Now 31, the Salem County native wants to make the state’s growing wine industry more diverse and equitable. In July 2021, Reader launched Women in Wine New Jersey. It joins like-minded organizations, including Woman-Owned Wineries (WOW), the annual Women in Wine Leadership Symposium, and the California-based Bâtonnage Forum, focused on spurring conversations around women in wine. Women in Wine NJ’s first public event, featuring networking and wine tasting, will be held in Haddonfield on Tuesday, January 10, from 4–7 pm.
“I figured I couldn’t be the only woman in the room who felt the way I did,” Reader says. “There are women working on these winery teams. We might not be head winemakers, but we’re making this wine and are part of the process.”
Reader recently began working with the Garden State Wine Growers Association (GSWGA), a coalition of nearly 50 wineries across the state, to hold meetings and fundraisers for future scholarships. GSWGA executive director Devon Perry, appointed last year and the first woman to hold that position, fully supports the Women in Wine NJ initiative, known internally as the GSWGA Women in Wine Caucus. “I will continue to do everything positive,” says Perry, “to cultivate and support women in the wine industry in New Jersey, from the fields to the tasting rooms to the classrooms.”
Reader and Perry are pushing for a survey to learn more about who holds positions such as winemaker, vineyard worker, cellar hand, tasting room staff, consultant and journalist. “I want to break those walls down,” says Reader. “Being a woman in this industry has had its challenges, but it’s such a beautiful, amazing, creative industry to be in.”
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Now that winter is upon us and our local New Jersey bounty is dormant until spring, it’s a great time to look to fruits and vegetables from other areas of the country and the world to bring warmth and comfort. For me, bananas always do the trick!
Growing up poor in North Jersey in the late 1940s and 1950s, my Italian immigrant father got into the business of peddling fruit, including bananas. Back then, bananas came on a stalk with eight or more “hands,” each of which contained anywhere from 10-20 bananas depending on the size of the stalk. You had to go down to the piers in New York City to get the bananas and I can still remember going with Pop and watching the men carrying those big, heavy stalks off the ships.
Pop would buy a lot of stalks and bring them back to our house, where he’d ripen them by hanging them on hooks in our basement. The basement was off limits to me and my younger brother David because, once the cold bananas from the belly of the ship started to warm up, spiders and even snakes that were tucked up in between the hands of bananas would wake up from their dormancy, and mom was afraid that we’d get bitten. Luckily, we never did!
After Pop ripened the bananas, he’d cut them from the stalk, split them into hands of 4-8 bananas, and sell them door to door, an easy job because bananas were and still are so popular.
Eventually, the process changed. Since the 1970s, bananas have been cut from the stalks, boxed right in the Central and South American fields, and shipped here by the box. There are no more stalks involved, but I’m still deathly afraid of snakes!
Considered the most widely consumed fruit on the planet, bananas are high in potassium, magnesium, vitamins C and B6, and pectin, a form of fiber. They’re also high in antioxidants and deliver a wide variety of health benefits, including reducing blood pressure, aiding in digestion and weight loss, relieving heartburn, morning sickness, and anemia, curing hangovers, and even providing relief from mosquito bites (simply rub the inside of the peel on the bite).
BANANA FACTSThe most familiar of the tropical fruits, bananas are in abundant supply at moderate prices all year round. Top exporters of bananas to the U.S. include Central American countries like Costa Rica, Honduras, Ecuador and Panama. But bananas are grown in tropical areas all over the world, including India, which is the leading producer of bananas globally with an estimated 35 million tons in 2022, or over 20 percent of the world’s total banana production.
Bananas grow in clusters, or hands, that usually contain 12-14 bananas. These grow on huge stalks of 7-12 hands on a plant that’s actually an enormous, tree-like herb. Because they ripen best off the tree and are fragile and easily-bruised when ripe, bananas are shipped green and usually arrive at the market with a fair amount of green still showing.
While special varieties of bananas include red-skinned and miniature versions, the main difference you’ll find with them is their higher price, not their flavor or texture. There are actually over 1,000 different banana varieties, with the “Cavendish” variety (named after England’s William Cavendish, the 19th-century Duke of Devonshire) being the most popular.
SELECTION & STORAGEFor the best eating experience, choose firm, unscarred bananas that are greenish to greenish-yellow and ripen them at home. A golden yellow banana is ripe and fragile and the flesh may be bruised even though you can’t see bruises on the skin. Don’t buy bananas if they’re grass green, as they may deteriorate without ever ripening, especially if they’ve been exposed to cold temperatures. And don’t be afraid of bananas with brown specks on the peel, as these are loaded with sugar and taste great. Once fully ripe, bananas deteriorate fairly rapidly, so refrigerate fully ripe bananas if desired, though I don’t recommend it because I feel it hurts their taste and lessens their nutritional value.
PREPARATIONOther than simply peeling and eating bananas raw or slicing them onto cereal, peeled bananas are great pierced with a stick, dipped in chocolate, and frozen. You can also try them sliced and sautéed briefly in butter and brown sugar (and a little rum if you like!) before serving over ice cream. Overripe bananas are perfect for cooking or baking; incorporate them into items like banana bread, cake, muffins, or smoothies, even when their skins are nearly all black.
My wife Bette’s banana bread is an all-time favorite in the Napolitano household. I know you’ll enjoy this tasty comfort food this winter as well!
Bette’s Best Banana Bread* 3 ripe bananas, mashed * 1/3 cup butter, melted * 1 cup sugar (can easily be reduced to ¾ cup) * 1 egg, beaten * 1 teaspoon vanilla * 1 teaspoon baking soda * Pinch of salt * 1½ cups all-purpose flour
Preheat oven to 350 degrees. In a large mixing bowl, mix butter into the mashed bananas, then fold in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and stir together. Add the flour last and stir until well blended. Pour mixture into a buttered 4×8-inch loaf pan and bake for 50 minutes. Cool on a rack. Remove from pan and slice to serve.
About “Produce Pete” NapolitanoWith over 65 years of experience in the produce industry, New Jersey’s own “Produce Pete” Napolitano is a renowned fruit and vegetable expert, author, and TV personality who’s appeared on a highly popular segment on NBC’s Weekend Today in New York, broadcast every Saturday morning for over 28 years. For more information, visit producepete.com.
About Susan BloomA regular contributor to New Jersey Monthly and a variety of other well-known local and national publications, Susan Bloom is an award-winning New Jersey-based freelance writer who covers topics ranging from health and lifestyle to business, food and more. She’s collaborated with Produce Pete on a broad range of articles for over a decade.
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Cristina Vazquez always had a penchant for baking—but before she set her sights on attending culinary school, her parents wanted to ensure she was serious about the craft.
Vazquez began working for free at a Glen Rock bakery at age 14, where she learned the basics of baking and decorating between school and other activities.
Years later, Vazquez has a bakery of her own in the same town—with a degree from Johnson & Wales University under her belt.
“Now [Glen Rock] is where my brick-and-mortar is,” she says of Petal Dust Cakery, which specializes in custom cakes, desserts and other whimsical treats. “It’s really come full circle.”
Last summer, Vazquez competed on Prime Video’s Dr. Seuss Baking Challenge. Prior to that, her competition résumé included wins on Food Network’s Big Time Bake and Halloween Baking Championship, a second-place finish on Spring Baking Championship and a guest judge appearance on Buddy vs. Duff.
Vazquez and her partner on the show, Kerrie Breuer, won the Seuss competition—and $50,000 to share.
“I definitely have a competitive nature and want to keep competing,” Vazquez says. “That’s how you better yourself. You keep learning from other people and from experiences like these.”
All episodes of Dr. Seuss Baking Challenge are now streaming on Prime Video.
What do you consider your specialty?
Cristina Vazquez: At my shop, we do whimsical treats every day. That’s just my aesthetic. I like color, I like sparkles—and if my cakes or desserts don’t make someone’s eyes light up, then they’re not doing their job. Custom cakes are our bread and butter.
What was the filming of Dr. Seuss Baking Challenge like?We filmed in the summer in Los Angeles, and it was a long shooting time. Once you get into the groove of it, it really flies by. You do so many challenges, and it’s fun in that aspect, but it definitely is extremely challenging. I left my business at home, which is like my baby, but my staff were rock stars and took care of everything while I was gone.
Is Kerrie, your partner on the show, part of Petal Dust Cakery?She’s not! She’s from Chicago, and I met her for the first time on the show when we were paired up. She’s my opposite, which was good, because I’m the crazy one and she’s a bit more introverted. We worked really well together. Kerrie was so beyond brilliant, and what she has can’t be taught. It’s just talent, and it was awesome to work beside her.
Did you have a favorite challenge or baked item?My favorite dessert was our smokey dessert. It was delicious, dark, chocolatey and wrapped in Seuss-like bacon. My favorite showpiece was of The Lorax book. The hardest challenge was the initial episode. We struggled a bit working together and learning everything, but after we got over that first episode, we got into our groove and everything felt good.
How did it feel to win?It was extremely exciting. Kerrie and I had the same mindset, to go in and win this. I have won competitions before, and I’ve come in second before, so I really wanted Kerrie to have that winning experience. I’m engaged to be married and I have a young brick-and-mortar shop, so winning the prize money was great, but that win experience with the confetti and everything is so fun.
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Restaurant Openings:Chip City, Newark & HobokenThis award-winning NYC-based cookie concept is crossing the Hudson, opening on January 28 in Newark, in February in Hoboken and on a to-be-anounced date in Ridgewood. The Chip City menu rotates every week, though some core flavors, like chocolate chip and cookies and cream, are permanent fixtures. Rotating flavors include sweet potato s’mores, coffee crumb cake and blueberry cheesecake.
245-281 Market Street, Newark113 Washington Street, Hoboken
305 East Ridgewood Avenue, Ridgewood
Kiori Kitchen, Morris PlainsThis new restaurant features Japanese favorites such as okonomiyaki (savory pancakes), takoyaki (crispy octopus dumplings) and tempura. The menu also includes ramen, udon noodles, sushi, fried chicken and bento box specials for lunch and dinner.
645 Speedwell Avenue, Morris Plains; 973-270-0886
Ju-Ichi Japanese Restaurant, MorristownJu-Ichi, which opened in late December, is connected to Tadashi, a Japanese restaurant in Pennsylvania. The menu includes dishes such as garlic hot-oil pork belly, kimchi beef, tuna tacos, curries and crispy tofu. Udon and ramen bowls include toppings like tempura, short rib and clams, but are only available for dine-in service.
29 Washington Street, Morristown; 973-888-9393
Fogo de Chão, ParamusThis popular chain is coming to Garden State Plaza. Churrasco (Brazilian barbecue) options include steak, chicken, lamb, pork and more. Guests can also enjoy seafood and Brazilian sides such as farofa (yuca flour sautéed with bacon and sausage), fogo feijoada (traditional black bean stew over rice), caramelized bananas and more. The opening, originally slated for January 27, has been pushed back to February 17.
1 Garden State Plaza Boulevard, Unit B2, Paramus
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Restaurant Openings:Milagros, ParsippanyDecorated with vibrant colors and bright lights, this Mexican spot opened its doors last month. Milagros offers an extensive menu with favorites like ceviche, empanadas, fish tacos, carnitas, passion fruit tres leches, flan and more. The drink menu is loaded, from tequila and beer to wine and signature cocktails. It also features specialties like the Mayan (Patrón silver, Chinola passion fruit liqueur, lime, French vanilla), spicy palomas and the spicy bebe (Don Julio, blood orange juice, jalapeño agave and a tajin rim).
3835 US-46, Parsippany; 973-794-4555
Gencarelli’s Pizza, Little FallsHot antipasto, lasagna rolls, pizza fries, gnocchi and subs are on the menu. As for pizza, you can order deep-dish, cauliflower-crust and gluten-free pies; fun options include stuffed pizza, puttanesca (Sicilian pizza with anchovies, olives, artichokes and no cheese) and a pie topped with rigatoni vodka.
101 Newark Pompton Turnpike, Little Falls; 973-830-2703
Wonton Guy, EdisonCalling all wonton fans! This new spot opened in November. Wonton options include brisket, shrimp and veggies. Lo mein, noodle soups, dumplings, beef brisket, fried fish skin and other specialties are also on the menu.
1803 NJ-27, Edison; 732-202-8225
Mauka Indian Cuisine, EatontownThis family-owned eatery offers dishes made with in-house spices and recipes, including pani poori, chicken tikka, vegetable samosas, butter chicken and lamb vindaloo. Each meal includes a house-made naan. The restaurant also offers a daily lunch special: a 10-item Thali platter, served from noon to 3 pm.
78 Main Street, Eatontown; 732-876-4765
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When restaurants had a curfew in the early days of the pandemic, chefs Leia Gaccione and AJ Capella—both cooking in Morristown at the time—became close friends.
“There was definitely a lot of rosé drinking after our restaurants closed,” Gaccione says.
Capella was working at Jockey Hollow Bar + Kitchen, just a few doors from Gaccione’s restaurant, South + Pine, in Morristown. The duo talked of one day working together.
Now the corporate chef of Montclair Hospitality Group, Capella and his team at Ani Ramen House in Summit have dreamt up a culinary exchange that has he and Gaccione creating a dish for the other’s menu.
At Gaccione’s South + Pine, Capella has crafted roasted pork belly with kabocha squash, arugula and fennel. For Ani Ramen, Gaccione has created a fried-chicken bao bun with maple bacon jam, pickled brussels sprouts and Fresno chilies.
Capella says Gaccione’s dish has become Ani Ramen’s third most popular bao bun since joining the menu on December 1. As for his own creation, it’s getting rave reviews from South + Pine patrons.
“We had a table last week that said AJ’s dish was one of the best pork belly dishes they’ve ever had,” Gaccione says. “It’s a really good mashup.”
This collaboration runs through January—but if you can’t make it to Ani Ramen or South + Pine before then, don’t fret: More dish swaps are in the works.
“We have definitely seen success with this partnership,” says Jason Wanamaker, director of communications for Montclair Hospitality Group. “We are super excited, and it’s something we want to continue doing in the future.”
Capella has crafted roasted pork belly, while Gaccione has whipped up fried-chicken bao buns. Photo courtesy of Jeffrey Elkashab
NJM: Leia, what made you jump into this?Leia Gaccione: I love Ani Ramen! I’m not kidding. I go there every Christmas Eve for lunch with my mom, brother, sister-in-law. It grows every year!
How long have you two known each other?AJ Capella: I started working at Jockey Hollow in Morristown in 2018, which is when I met Leia.
LG: We never worked together other than doing some events, but since he was my neighbor in Morristown, we had always kind of discussed working on something together. It was perfect timing.
What was the process of creating these dishes?AJC: We wanted to design a dish that was slightly Asian-influenced. I have always tried to promote locality in my dishes, and I cook with a lot of sustainable proteins. So I created a dish around a local pork belly and went from there.
LG: For me, I wanted to do something that would be a really good representation of what we do at South + Pine, but could also translate into something that could be on the Ani Ramen menu. We decided to go with a fried-chicken bao bun, put our maple bacon jam on it with some pickled Brussels sprouts and little chilies, and that’s that!
Where did the local ingredients come from?AJC: Leia buys her protein from Harvest Drop, which is a company based in South Jersey that sources local produce, beef, chicken, eggs, pork, sometimes lamb, out of Pennsylvania.
LG: We use Harvest Drop for a ton. Even now in the winter. We get all our lamb, beef, eggs, mushrooms. They are probably what I use most for ordering.
What was it like joining forces?AJC: It’s like cooking with a friend!
LG: You get to work with someone you admire and respect in the industry. And I’m also such a fan of Ani Ramen. It’s like Wife Swap, except with chefs. It’s fun to hang out in the kitchen and cook with your buddy.
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Looking for New Year’s Eve plans?
We’ve got you covered with this guide to celebrating the end of 2022. From dinners and parties to concerts and creative events for kids, there’s no shortage of festive events on December 31!
Showboat’s Off the Hook Seafood and Music Fest, Atlantic CityWhat better way to ring in the New Year than with an all-you-can-eat seafood dinner? The Off the Hook Seafood and Music Fest at the Showboat Hotel takes place from 4 pm-1 am and features live entertainment, craft cocktails, beer, wine and seafood-centric dining packages. There’s also a complimentary Champagne toast at midnight!
Kids can meet their favorite Nickelodeon characters at American Dream early in the day on New Year’s Eve. Photo courtesy of American Dream
Nickelodeon Universe’s Noon Year’s Eve Party, East RutherfordBefore parents toast champagne during the evening, they can bring their kids to American Dream’s Nickelodeon Universe for a kid-friendly countdown to noon on December 31. The inaugural party starts at 11 am and includes character meet and greets, selfies at the themed photo station, theme park rides and more.
Noon Year’s Eve at the Cherry Hill Public Library, Cherry HillThe Cherry Hill Public Library is having a decidedly different afternoon celebration, but it’s one worth reading about. Bring your toddlers by from 11:45 am-12:15 pm on December 31 for play, dancing, silly hats, noisemakers, and a countdown to a bubble blast at noon.
Southside Johnny & the Asbury Jukes, Red BankThis legendary Jersey Shore band is performing at 6 pm at Hackensack Meridian Health Theatre on New Year’s Eve. Southside Johnny & the Asbury Jukes have been a Jersey staple for nearly 50 years and have shared the stage with fellow Garden State legends Bruce Springsteen and Jon Bon Jovi.
New Year’s Eve Dinner at Pier House, Cape MayA four-course New Year’s Eve Dinner is being served from 5-9 pm. Options include seared Cape May scallops, pear champagne salad, branzino, and veal medallions. The dinner also includes a glass of Prosecco.
New Year’s Eve Champagne Ball at The Reeds at Shelter Haven, Stone HarborThis party, from 7:30 pm-12:30 am, includes a champagne wall, open bar, hors d’oeuvres, a three-course dinner, midnight toast, and breakfast. Plus, there will be a DJ and lots of dancing into the new year!
New Year’s Eve at BAR 32, Atlantic CityLooking for a laid-back NYE experience? Enjoy Bar 32’s intimate evening for two, featuring cheese and charcuterie, dessert and two handcrafted cocktails.
Kids Yoga Countdown to 2023, MaplewoodHere’s a relaxing way to ring in the New Year. Bring your children to Baker Street Yoga from 2-3 pm on December 31. There, they’ll take an age-appropriate yoga class, play some games and countdown to 2023. All kids receive festive hats or glasses and a glass of sparkling cider.
New Year’s Eve Parties at Pilsener Haus, HobokenPilsener Haus is throwing not one, but two parties on the last day of the year. The fun begins with a family-friendly midday party at 3 pm. Then there’s a bash, complete with hors d’oeuvres and a champagne toast, for the older crowd at 8:30 pm. The festivities end at 1 am.
Deon Cole at Music Box, Atlantic CityLooking for a laugh before the ball drops? Comedian Deon Cole has you covered with New Year’s Eve shows at 7 and 10 pm. Cole is known for Netflix’s The Harder They Fall and ABC’s black-ish, among other shows and stand-up specials.
College Hoops in The Garden State, Various locationsWatch a different kind of ball drop—and bounce—before the parties begin. Several of New Jersey’s Division I men’s and women’s college basketball programs are playing early in the day on New Year’s Eve, including Seton Hall, Princeton, Fairleigh Dickinson, NJIT, Rider and Saint Peter’s. Check out each school’s athletics site for gameday information and tickets.
New Year’s Eve at Exit Zero Ferry Station, Cape MayThis family-friendly event, from 2-7 pm, includes a photo station, face-painting, a kids’ dance party, and an early New Year’s Eve ball drop at 6 pm. The restaurant is opening at noon on New Year’s Day and offering Bloody Mary and Mimosa specials, too.
Earth, Wind & Fire, Atlantic CityThis iconic genre-blending band is ending 2022 with two shows at the Hard Rock Hotel & Casino on December 30 and 31. The venue is also offering a few different casino promotions on New Year’s Eve.
Lambertville Station Inn is throwing a Masquerade Ball on New Year’s Eve. Photo: Unsplash/Julio Rionaldo
Lambertville Station Inn’s Masquerade Ball, LambertvillePut on your formal attire and masquerade masks before arriving at Lambertville Station Inn’s Riverside Ballroom on New Year’s Eve. A variety of packages for the 8 pm-1 am party offer a cocktail reception, open bar, dinner, champagne toast, live music and more.
New Year’s Eve at Jockey Hollow, MorristownThis bar and kitchen is going all out for New Year’s Eve. Diners can pick from early and late seatings and three-, four- and five-course tastings. Menu items include, but are not limited to, scallop crudo, prosciutto-wrapped monkfish, braised veal, chocolate pot de creme, and pineapple upside-down cake.
Gatsby’s Penthouse NYE, HobokenHead to the W Hotel in Hoboken for a Great Gatsby-inspired New Year’s Eve Party. The Roaring 20s event includes a premium prepaid bar, four DJs, complimentary light bites, and skyline views of Manhattan.
Cash Cash at Premier Nightclub, Atlantic CityCash Cash, an electronic music group from Roseland, takes the stage at Borgata at 9 pm on New Year’s Eve. And for those looking for more fun, Premier is hosting Zedd on December 28 and Marty Rock on December 30.
The Ashford’s New Year’s Eve Met Gala Party, Jersey CityRing in the New Year from 9 pm-3 am at this Jersey City establishment’s marathon party. VIP tickets include rooftop access, an open bar, a buffet, and a champagne toast.
NYE ’22 at The Shannon Rose, Ramsey & CliftonThe Shannon Rose is throwing New Year’s Eve parties at both of its locations. The pubs’ events, which being at 9 pm, include live music, an open bar, a four-course dinner and a champagne toast at midnight. Seating is first come, first serve, and patrons must be 21 or older.
90s By Nature Dance Party, Asbury ParkTurn back the clock on New Year’s Eve by attending this 90s-themed dance party at House of Independents. Doors open at 9 pm—for those 21 and over—before a nostalgic playlist leads you into the new year.
Rhythm & Spirits, Atlantic CitySpend your New Year’s Eve feasting on a four-course Italian dinner before Rhythm & Spirits’ holiday party. With seatings from 5-10 pm, dishes include antipasto, ricotta gnocchi, shrimp fra diavolo, and hanger steak. Robert Polillo is also singing Frank Sinatra classics during dinner.
NYE Specials at MudHen Brewing Company, WildwoodThis Wildwood brewery is offering plenty to do on New Year’s Eve, including a photo booth, drink and food specials, live music and complimentary champagne at midnight. The party starts at 7:30 pm and lasts until 1 am.
Gypsy Bar, Atlantic CityThis Borgata tequila bar offers guests a place to party without a cover fee. Festivities include live music, starting at 7 pm, and a champagne toast at midnight. But the party won’t stop until 2:30 am.
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Restaurant Openings:Waikiki Poke & Ramen, Saddle BrookThis new Hawaiian restaurant encourages guests to “eat right and be bright.” An extensive menu includes pick-your-own ramen and bowls, with options such as tofu, shrimp, chicken, sprouts, eggs, ahi tuna, edamame and more. The restaurant also offers bubble tea with flavors such as brown sugar, mango, melon, jasmine, Mandarin coffee and more.
448 Market Street, Saddle Brook; 201-845-8188
Eleven Central, Midland ParkAfter taking over what had been Legend’s Corner Pub, this bar and restaurant opened earlier this month. Its menu includes salads, sandwiches, small bites and entrées, such as pork Milanese, Cajun chicken pasta, sliced steak, fried mozzarella wedges and more. There’s also a Midland Park burger, made with blue cheese, bacon and frizzled onions.
11 Central Avenue, Midland Park; 201-857-4343
Brix Haus, HobokenPastry chef Tara Glick is opening her new ice cream company, with a focus on seasonal ingredients, in spring 2023. The space was previously occupied by Giorgio’s bakery.
1112 Washington Street, Hoboken
Don’t Tell Liv, Jersey CitySlated to open in the Newark Avenue Pedestrian Plaza, Don’t Tell Liv will be an upscale lounge with a speakeasy feel (think: cocktail tables, florals and cozy seating). The opening date has not yet been announced.
138 Newark Avenue, Jersey City
Bubbakoo’s Burritos, MahwahThis popular chain, launched in Point Pleasant in 2008, has opened in Mahwah—marking its 52nd location in New Jersey. Bubbakoo’s Mexican-fusion menu offers customizable burritos, bowls and meals with ingredients including shrimp, steak, shredded pork, hot chicken and more.
9 Franklin Turnpike, Mahwah; 201-252-2193
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The latest winter warmers are ready to be imbibed. Check out these holiday drink specials in New Jersey before January arrives!
Peppermintini, Amalfi’s Kitchen & Bar • LawrencevilleAmalfi’s signature Peppermintini is made with peppermint schnapps, creme de cacao, chocolate liqueur and Baileys. It’s also topped with chocolate shavings. The Pumpkintini, which the kitchen introduced this fall, is still on the menu as well.
146 Lawrenceville Pennington Road, Lawrenceville; 609-912-1599
12 Cocktails of the Holidays, Borgata • Atlantic CityBorgata eateries are offering holiday cocktails in addition to winter wonderland decor. The casino’s 12 Cocktails of the Holidays extravaganza features drinks like the Poinsettia Martini (at Old Homestead), Pumpkin Spice Espresso Martini (at Izakaya), Caramel Brûlée Cocktail (at B-Prime), S’mores Old Fashioned (at American Bar and Grille). All cocktails are available through January 2.
1 Borgata Way, Atlantic City; 609-317-1000
The Grinch, B2 Bistro + Bar • Point PleasantJust like the Dr. Seuss character, this drink is bright green. Made with Ketel One vodka, Midori (a bright green liqueur) and Sprite, it’s topped with a lime and cherries. Other holiday cocktails include a Whiskey Winter Smash (whiskey, maple simple syrup, lemon, club soda), Cranberry Blissmiss sangria (Ketel One vodka, triple sec, cranberry juice, cran-orange simple syrup), Rosemary Cran Bee’s Knees (gin, lemon juice, rosemary-cranberry-honey simple syrup) and more.
709 Arnold Avenue, Point Pleasant; 732-295-0709
Holiday Drink Menu, Deal Lake Bar + Co • Loch ArbourAn assortment of holiday drinks can be found at Deal Lake Bar + Co. Photo courtesy of Dear Lake Bar + Co
Five new seasonal cocktails are available through the winter season. These include the Peppermintini (vanilla vodka, peppermint schnapps, chocolate liqueur), Winter Blues (ginger whiskey, blueberry purée, lemon), Boulevardier (Penelope Bourbon, Campari, sweet vermouth), Say Yes to the Vest (bourbon, cherry syrup, lime) and the Cranberry Margarita (tequila, cranberry juice, lime, simple syrup).
601 Main Street, Loch Arbour; 848-217-7049
The Tipsy Elf, Eden Lounge (Harrah’s Resort) • Atlantic CityThrough January 1, Eden Lounge has become the Tipsy Elf. The 21+ lounge features holiday decorations and Christmas-inspired drinks, including Where’s the Tylenol? (eggnog with bourbon or rum), a Partridge in a Pear Tree martini (pear vodka, pear purée, simple syrup, lemon), the Clausmopolitan (a classic cosmo with a sugar rim and cranberry garnish) and more.
777 Harrah’s Boulevard, Atlantic City; 609-441-5000
White Christmas, Gladstone Tavern • GladstoneIf you’re dreaming of a white Christmas, head to Gladstone Tavern. Their White Christmas cocktail is made with Malibu and Bacardi rums, coconut milk, mint, lime and soda. If you stop into the tavern this week, you may even bump into Santa.
273 Main Street, Gladstone; 908-234-9055
Eggless Nog, Grain & Cane • Berkeley HeightsSip on Grain & Cane’s Eggless Nog this holiday season. Photo courtesy of Grain & Cane
Eggnog, ever a holiday staple, is amenable to an amendment. Grain & Cane’s Eggless Nog is made with coconut, chocolate, mint and whiskey; it’s inspired by Coquito, a popular Puerto Rican holiday drink.
250 Connell Drive, Berkeley Heights; 908-897-1920
The Merry Mule, Hearth & Tap • MontvaleA twist on a classic, the Merry Mule is made with Tito’s vodka, ginger beer, cranberry juice, lime juice and orange bitters. The restaurant is serving this special all month and will be open on Christmas Eve until 10 pm.
125 N Kinderkamack Road, Montvale; 201-307-6300
Spiced Cranberry Paloma, Jersey Social • Jersey CityMade with tequila, cranberry juice, lime juice, grapefruit juice and spiced simple syrup, Jersey Social’s Spiced Cranberry Paloma will juice up your holiday.
837 Jersey Avenue, Jersey City; 201-222-7447
Coquito, Rooftop at Exchange Place • Jersey CitySurrounded by holiday decorations, a festive atmosphere and the Lower Manhattan skyline, guests can sip the Puerto Rican Christmas drink known as Coquito, made with rum and coconut milk. The rooftop also offers a Harvest at the Hudson (hot apple cider, ginger beer, Jack Daniel’s Apple whiskey) and a Boozy Apple Toddy. Indoor and outdoor seating are available.
1 Exchange Place, Jersey City; 551-256-7850
The Hot Santa, The Shannon Rose Irish Pub • Clifton & RamseyThe Shannon Rose’s Hot Santa is made with hot apple cider and apricot brandy, and topped with star anise and a cinnamon stick. The pub also highlights the Mule Log (ginger beer, cranberry juice, vodka), Smokin’ Flannel (ginger whiskey, apple cider, orange juice), Iced Hot Chocolate (vanilla bean–infused vodka, amaro, RumChata, chocolate syrup) and more.
98 Kingsland Road, Clifton; 973-284-02001200 NJ-17, Ramsey; 201-962-7602
Almond Horn Cookie Martini, Spuntino Wine Bar & Italian Tapas • CliftonSpuntino’s newest drink is made with biscotti liqueur, RumChata and vanilla cocoa, and is served with a sugar-crystal rim. Guests can also try the Holiday ’Rita (gin, spiced pear liqueur, lime, agave) and the Fireside Aperitivo (Campari, Italian lager, lemon, simple syrup, lime). Read our recent chat with Spuntino’s sommelier here.
70 Kingsland Road, Clifton; 973-661-2435
The Mistletoe Mule, Sugar Factory (Hard Rock Hotel) • Atlantic CityMade with cherry vodka, ginger beer, cranberry juice and fresh lime, the Mistletoe Mule is topped with gummy Christmas wreaths and cherries—and served in a smoking goblet. Sugar Factory‘s drink menu also includes a non-alcoholic ’Tis the Season “insane milkshake,” made with eggnog ice cream, mini candy canes, gumdrops and more. Both drinks are available through December 31.
1000 Boardwalk Avenue (Hard Rock Hotel), Atlantic City; 609-428-7283
Santa’s Gingerbread House Drinks, Wild Honey • Atlantic CityThe restaurant’s first annual holiday pop-up, Santa’s Gingerbread House, runs through January 2. Decked in holiday decor, the barbecue spot is offering specials such as the Kiss Me Mistletoe Cooler (cherry rum cooler), the Hibiscus Christmas (hibiscus, tequila, orange liqueur, lime), the Snow Bear (vanilla vodka, white chocolate liqueur, cream) and a coffee martini.
2831 Boardwalk (Tropicana), Atlantic City; 609-340-4000
Jingle Bell Bar Drinks, 1927 Lounge (Ocean Casino Resort) • Atlantic CityThe Jingle Bell Bar pop-up at the 1927 Lounge features holiday decor, festive cocktails and entertainment. Drinks include the Blitzem, Little Drummer Boy, Snow Globe, Olaf, It’s a Wonderful Old Fashioned, Poinsettia Margarita and the Scrooged. All are available through January 1.
500 Boardwalk (Ocean Casino Resort), Atlantic City; 609-783-8000
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The post Where to Find NJ’s Most Festive Holiday Cocktails appeared first on New Jersey Monthly.
At BarBacoa, there’s no shortage of holiday spirit.
Dylan Baker, owner of the Summit restaurant (and its next-door neighbor, Summit House), turned his Mexican smokehouse into a Christmas Cantina for the month of December. Back for a second year, the redecorated restaurant features colorful string lights, holiday specials and themed cocktails.
“We wanted to make it look like Christmas exploded,” said Baker, who closes the restaurant after Thanksgiving so he and his staff can decorate together.
Patrons can sip drinks that include a house-made mulled cider, Cantina Cocoa (with a hint of cayenne pepper), Season’s Greetings (Lunazul Anejo tequila, Sagamore Rye whiskey, Yellow Chartreuse liqueur, spiced maple syrup, cherry bitters) and more. The Christmas Cantina runs through December 31.
You owned Summit House prior to opening BarBacoa. What was the inspiration for opening another restaurant next door?
Dylan Baker: Summit House is fine-dining New American [cuisine], and when the space became available next door, I thought the town could use a really great Mexican restaurant. Two things I have always loved are Mexican and barbecue, so we put those two things together.
We make almost everything from scratch, including our soft corn tortillas and guacamole. If it doesn’t excite you, why bother doing it? It’s been a lot of fun bringing something new to town.
What’s it like balancing both restaurants?It’s easy that they are next door [to each other], but definitely a lot more work! We have been so fortunate to have a really great staff and team. People have been with me for a long time, and we have a great core management group. There’s no way we could do anything without them.
Where did the idea for BarBacoa’s Christmas Cantina originate?It came from the mind of my bar manager, Bobby Frascella. Every year we do some holiday cocktails at both places, and he brought to my attention this concept of a Christmas takeover. Last year, we pulled it off very quickly, but this year we had some more time.
What goes into decorating BarBacoa for Christmas?It is all so much fun. The whole team gets involved in the decorating; all the staff comes in. We closed down a little early on the Monday after Thanksgiving, and we had pizza and beers and a big decorating party.
Did you do anything different for this year’s takeover?BarBacoa has a music theme going on, and I personally love a wide range of music. We play anything from the Grateful Dead to ’90s hip hop. Our general manager, Rob Shabat, made a garland out of old cassette tapes and CDs. This season we’re turning the music up a little bit louder and playing things you don’t usually hear in most restaurants.
What specials are available during the Christmas Cantina?Everything is homemade and fresh-squeezed. We do a frozen margarita called the Feliz Navidad, which is a cranberry and winter spice margarita. My favorite is the Dominic the Donkey; it’s a mezcal mule. We also started an advent calendar where we do a special every day. We have done half-priced tequila flights, 50 percent off draft beer and more.
What is your favorite part about the Christmas Cantina, and will you continue doing it in the future?Yes! It’s become a great family tradition for people around the holidays. It is definitely a restaurant-family tradition for us as well. Hanging up the string lights and getting everybody into it is so much fun.
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What do we imagine when we hear the words sparkling wine? Perhaps flutes of Champagne for a wedding toast or a bottle of pink bubbles at the holiday table? Rarely, if ever, do our minds conjure a crimson-hued sparkler. If they do, the idea of a sparkling red is usually associated with sweetness.
Few wine enthusiasts realize there’s a delightful category of dry red bubblies that are fruity and not sugary (in fact, they’re vibrant and downright delicious). But that’s changing. According to a recent report from Data Bridge Market Research, the market for sparkling red wines is steadily growing. Currently valued at $343.83 million, it is expected to reach $531.69 billion by 2029.
Although the category is vast, most Americans are familiar only with Lambrusco, the juicy sparkling red that hails from northern Italy. (You might remember those old commercials for “Riunite on ice…it’s nice,” one of the largest Lambrusco brands.) But there are plenty of other styles from regions around the globe, made from grapes of all kinds, including pinot noir, frappato and syrah.
Here in New Jersey, Hunterdon County’s Beneduce Vineyards makes a fizzy red with the hybrid grape chambourcin. Winemaker Mike Beneduce named the wine Chambrusco, combining the grape name with the Italian wine cousin that inspired it.
Not all red bubbly, of course, is inspired by Italy. At Napa Valley’s Frank Family Vineyards, winemaker Todd Graff makes a distinctive, dry red sparkling wine each year using a method more aligned with the French. “Our Rouge is not a nod to Lambrusco, or really any other country’s sparkling red,” says Graff, who makes the wine in méthode champenoise fashion, the same used to produce Champagne, involving a second fermentation in the bottle.
“When people see it, their immediate assumption with a red sparkling is that it’s going to be sweet—and it’s not. It’s dry,” he says. “It’s such fun wine to show to guests, because it has a surprise factor that makes it a conversation piece.”
Before Graff joined Frank Family, he spent a decade at places such as Schramsberg Vineyards, a California winery north of San Francisco and Napa, committed to making high-quality sparkling wines.
My mind—and my palate—always drifts to sparkling red wine at this time of year. Bubbly is a go-to choice for any holiday meal, but sometimes, roasted hams and beef briskets call for one with more oomph than a delicate white or rosé can deliver. That’s why I reach for enjoyable sparkling reds like Frank Family’s Rouge and Beneduce’s Chambrusco, which can stand up to a heartier plate of holiday food.
[RELATED: Sommelier at Clifton Wine Bar Talks Holiday Wines, Party Pairings]
Beyond Lambrusco, I’ve enjoyed dry sparkling reds from La Garagista Farm and Winery in Vermont, as well as the brambly and fizzy sparkling syrah from Treveri Cellars in Washington State’s Yakima Valley—an example of an esoteric style that’s popular in Australia. If you haven’t tried a dry red fizz before, the holidays are a perfect time to do so.
Graff agrees that sparkling wines like his Rouge pair perfectly with holiday feasts—and he’s not alone.
“From Thanksgiving to Valentine’s Day,” he says, “it’s hard to keep in stock.”
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The post Why You Should Try a Sparkling Red Wine This Holiday Season appeared first on New Jersey Monthly.
Restaurant Openings:Dave’s Hot Chicken, WayneThis fast-casual spot has opened its newest location inside the West Belt Plaza shopping center. Dave’s specializes in hot chicken tenders and sliders, with a range of spice levels to choose from. Sides include fries, kale slaw, mac-and-cheese and more.
57 Route 23, Wayne; 862-398-0008
Old Homestead Steak House, Atlantic CityLocated inside the Borgata Hotel, Old Homestead closed for renovations in September. The restaurant will welcome guests to a newly designed dining room and expanded bar beginning December 22. The updates pull inspiration from Old Homestead’s flagship in New York.
1 Borgata Way, Atlantic City; 609-317-1000
86 & Vine, NorwoodThis wine and cocktail parlor will feature a modern setting and a tapas-style menu, including charcuterie, dips, sandwiches, chocolate dessert boards and more. Wines and spirits will be available to go and for purchase by the bottle. An opening date has not yet been revealed.
519 Livingston Street, Norwood
Angelo Seafood Market, HobokenOwners of the Stingray Lounge in Hoboken are opening Angelo Seafood Market, a market and raw bar. It’s slated to open in 2023 with offerings such as filets, whole fish and specialty seafood.
626 Washington Street, Hoboken
Nan Xiang Xiao Long Bao, Cherry HillXiao Long Bao, which means “soup dumpling,” opened its first restaurant in Flushing, Queens, in 2006. More than 15 years later, it’s come to Cherry Hill. The menu includes breakfast options, fried buns, noodle soups, steamed soup dumplings, signature dim sum and more. Online ordering is available.
901 Haddonfield Road, Cherry Hill; 856-977-0588
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After six months of study and training, restaurateur Regan DeBenedetto completed the introductory sommelier course from the Court of Master Sommeliers this year.
At Spuntino Wine Bar & Italian Tapas in Clifton, where she is director of operations, DeBenedetto has largely curated the wine collection, which includes more than 600 different wines by the bottle and over 40 by the glass.
DeBenedetto grew up in an Italian family who appreciated wine. “When I found out we were opening a wine bar, I immediately hit the books,” she says. “I began learning about much more than just the three wines that I liked to drink.”
This year, Spuntino received the Wine Spectator Award of Excellence for its wine list. The award recognizes restaurants that excel in offering guests critically acclaimed selections from top producers and regions around the world.
The restaurant is featuring a Feast of the Seven Fishes menu through December 24.
“At Spuntino, we constantly have new selections,” DeBenedetto says. “Pairing wines with dishes really elevates the overall experience of your menu, especially during the holidays.”
Regan DeBenedetto is the director of operations at Clifton’s Spuntino Wine Bar & Italian Tapas, part of Doherty Enterprises. Photo courtesy of Spuntino Wine Bar & Italian Tapas
What are some of your favorite wines available at Spuntino?
Regan DeBenedetto: Especially at this time of year, sparkling wine comes to mind. It’s perfect for celebrating. I really love the Luca Paretti prosecco. A sparkling riesling is also a really fun one that a lot of people probably haven’t tried before, like the Fitz Sekt. We love doing everything hyperlocal, so I am looking into adding some New Jersey wines to our list.
Do you have any other go-to wines this time of year?A nice, medium unoaked Chardonnay is always nice to have. Another great choice is the Antinori Bramito del Cervo, which will be light enough to go with any of your white meat, fish, veggies, casseroles and more.
My personal favorite is the Gemstone cabernet from Yountville in Napa. It runs around $175 a bottle and is a great wine to splurge on during the holidays.
Can you recommend some more food and wine pairings for the holiday season?Sparkling wine is perfect with things like charcuterie boards or butter boards, or anything salty and with a little bit of a higher fat content. It adds a nice, crisp acidity as you move from appetizer to appetizer.
When it comes to red, something medium-bodied and with a lower alcohol content is perfect if you are serving multiple courses. Something like a pinot noir—like a Burgundy wine from France or a fruit-forward wine from Oregon or Washington State. These are delicate on the palate and pair well with robust meals like braised beef, a rack of lamb or a large roast.
What wines are your guests enjoying right now?There are some really nice Burgundies. One is the Domaine Faiveley Gevrey Chambertin, and one of the most famous Burgundy wines, the Maison Louis Latour Hospices de Beaune. These wines are approachable and under the $150 mark.
During the holidays, a California cabernet is always a promising choice—especially for the New Jersey palate. People really go crazy for these wines! Caymus cabernet is a real crowd-pleaser, but it does run around $90 a bottle. For a more budget-friendly cab made by the same winemakers, Bonanza is under $25.
All of our wines are available to go. We also always have more than 40 wines available by the glass—so if people want to come in and try something before committing to a purchase, they can always do that.
What can wine pairings do for a holiday dinner?It can be really fun for your guests. The right wine is going to enhance your food and the overall experience. Matching the weight and intensity of flavors in the food you’re serving will elevate your dishes and bring out the best in them.
The post Sommelier at Clifton Wine Bar Talks Holiday Wines, Party Pairings appeared first on New Jersey Monthly.
Restaurant Openings:Geno’s Steaks, Cherry HillThe Philly cheesesteak staple has crossed the river, opening an e-restaurant for delivery and pickup only in Cherry Hill’s FoodieHall. Sandwich options include pizza steak and slow-cooked roast pork. For every meal purchased at FoodieHall, one meal is donated to Feeding America.
1931 Olney Avenue, Cherry Hill; 856-565-4255
Cafe La De Da Concession, HighlandsThe Highlands café is opening a concession stand at the Seastreak Ferry terminal on December 8. The eatery offers breakfast foods, sandwiches, baked goods and gourmet coffee, including vegan, keto, dairy-free and gluten-free options. Guests can pre-order breakfast, lunch and dinner via a QR-code system. The café is also planning to open another concession at the Seastreak Ferry terminal in Belford.
326 Shore Drive, Highlands; 732-993-7423
Kura Revolving Sushi Bar, Jersey CityKura Sushi has opened its second Garden State location at Newport Tower in Jersey City. The restaurant is known for its revolving sushi bar and menu of more than 140 dishes. Each booth has a tablet for ordering; dishes are then sent via conveyor belt directly to the table. In addition to sushi, the menu also includes udon and soup, ramen, side dishes, ice cream and more. Most sushi plates are $3.70 each.
525 Washington Boulevard, Jersey City
Restaurant Closings:Bischoff’s, TeaneckAt the end of the year, Bischoff’s will be permanently closing its doors. The confectionery is known for its ice cream, specialty chocolates and lunch menu. Bischoff’s initially opened in New York City before moving to Teaneck in 1934. Owner Steve Mather announced that the last day of business is set for December 31.
468 Cedar Lane, Teaneck; 201-836-0333
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Illustration by Ellice Weaver
My parents, New Jersey born and raised, were foodies with humble beginnings. They were not experts, but they knew what they liked, and they were passionate about food.
They married young, got an apartment in New Milford, and had four kids in short order. They paid rent, put food on the table, and rolled the car down the hill on payday. Later, they moved to Wyckoff, upgraded to a station wagon, and had another kid.
Despite their frugality, my parents took us out to eat as often as possible. They taught us to order burgers in burger places and lobster in lobster places, and never to confuse the two, even if their menus offered both. We celebrated special occasions at the Town Tavern’s smorgasbord in West Milford and the Manor’s buffet in West Orange. We sampled hot dogs everywhere.
Dad chronically over-ordered. In trips to Segovia in Moonachie, or to Iberia or Fornos of Spain in Newark, he ordered shrimp in garlic, chorizo and more, before digging into a heaping platter of paella.
Sometimes, Mom would make a bubbling pot of sloppy joes for us so she and Dad could go out to dinner. We had friends who thought this was an excellent idea, but we knew better.
Some nights, we’d pile into the station wagon for an enormous ice cream cone at the Old Barn Milk Bar in Wayne. While Jahn’s in Paramus was for special events, Van Dyke’s homemade ice cream in Ridgewood was a cool consolation after a disappointing summer baseball game.
In 1991, Mom and Dad treated us—with our spouses—to a family dinner that eventually evolved into a Christmas tradition. It’s been held every year since, despite ice storms, blizzards and other mild brushes with disaster.
The list of places we’ve dined in New Jersey is stellar. Fromagerie (now Red Horse by David Burke), Restaurant Nicholas (now Barrel & Roost), the Pluckemin Inn, Latour, Ninety Acres, Metuchen Inn, Restaurant David Drake, Bernards Inn, Manasquan River Golf Club and, most recently, Faubourg, have all provided spectacular food and nights to remember.
[RELATED: The 30 Best Restaurants in New Jersey of 2022]
We vividly recall what we’ve ordered—fois gras, angry lobster (a signature dish of chef David Burke‘s) and other exotic fish, homemade pastas, cheesecake lollipops and many, many perfect steaks.
When Dad died years ago, we encouraged Mom to continue the tradition. The first year was difficult, though sharing the meal together was healing. It became a point of pride for her to plan this night; we swore she was considering next year’s options on the ride home. When Mom found love again, we initiated him into our yearly tradition, just as we had welcomed our own significant others into this intimate group.
In 2020, with the pandemic raging and all of us now scattered in several states, for the first time in memory we could not gather. That year, we experienced our first family dinner without Mom, so maybe that was a blessing. Instead, we gathered for a call and raised a glass to her and Dad. We reminisced about the wonderful food, the fancy outfits, the festive cocktails and the many laughs we’ve shared. We were reminded of how spoiled we have been when so many go hungry. We mourned the loss of restaurants, large and small, and spoke of favorites on our list. We understand, more clearly than ever, that a dinner is so much more than just a meal.
Kathy Anne Cowie is married to a guy who loves to cook. They live in Ridgewood (a town with plenty of dinner choices) with their two daughters.
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Illustration by Alison Seiffer
How welcoming is it to walk into a restaurant and see tables set with fine glasses and silverware, crisp cloth napkins and gleaming plates?
“It’s the first element of hospitality,” says Marc Pascal, co-owner of Stage Left Steak and Catherine Lombardi restaurants in New Brunswick. “You want to have in front of you the things you need.”
Fine-dining establishments see tablescape as second only to the sine qua nons of food and service. Tablescape denotes a process akin to furnishing a house or staging a play. The objects on the table send a message about the personality of a place and the story about to unfold.
“The tabletop allows you to complete the vision of what you want the customer to experience,” says Jeanne Cretella, president of Landmark Hospitality, which owns more than a dozen venues, including Liberty House in Jersey City, Stone House at Stirling Ridge in Warren, and the Ryland Inn in Whitehouse Station. “That china should look like it was made for the room.”
Robert N. Lange kept those very things in mind when he opened Rosie’s in Ocean Gate this summer. “It’s a little beachy, a little upscale, coastal modern,” he says. He decided on serene white plates and bowls in various shapes and sizes. “We have a cool dish for our dumplings,” he says. “It’s S-shaped, with cups built in for sauces.”
At the upscale Saddle River Inn, chef/owner Jamie Knott sets the appropriate tone with high-end porcelain dishes from Bauscher (founded in Germany, 1881), stemware from Schott Zwiesel (Germany, 1872), stainless flatware from Fortessa, and French steak knives from Laguiole. Knott sets a more playful tone at his Saddle River Café. “We use the river as a point of interest,” Knott says. “So the plates have a blue rim.” He uses stemless wineglasses for patio seating, but more traditional stemware indoors.
Pascal sets out dishes by Corby Hall, a Randolph-based company whose porcelain is made in Europe, as well as covered dishes (cloches) by Le Creuset. “I love cloches because they hold the heat, and you get a nose full of the smell of the food when you open them,” Pascal says. “So in a dish where we use truffles, or snails, foie gras, anything really aromatic, there will often be a cloche.”
At Steve & Cookie’s in Margate, “we have a tomato-salad plate, a hummus plate, a brussels sprouts plate,” says owner Cookie Till. “It’s definitely evolved over the years. We had basic round plates when we opened 25 years ago.” Now, she says, they’re using “square and rectangular plates, and some gorgeous greens.” The switch coincided, she explains, with the addition of Asian-influenced fare on the menu.
“I like a well-made, round, white plate,” says Brian Held, chef-owner of Brian’s in Lambertville. “Like Chanel, it’s a classic.” Held uses Bernardaud porcelain from France (established 1863). Held initially sourced it through the Waldorf Astoria collection salvaged by Olde Good Things, an antiques dealer in Scranton, Pennsylvania. “With fine French china, the problem, obviously, is breakage,” Held says. “We put it through the dishwasher, because we’ve broken more washing by hand.”
Breakage is an omnipresent problem. Cretella’s restaurants rely on chip-resistant tableware from Steelite, the British ceramics company. “You have to consider, does the weight allow us to carry three plates with grace?” she says, adding, “If it lasts a year or two, you’re lucky.” Knott says tiny appetizer forks and demi spoons are frequently lost. “They’re like the second sock in the dryer,” he says. Adds Till, “Oh my God, the breakage, the wine glasses. We are constantly ordering more.”
Stage Left Steak is renowned for its wine list, and its stemware collection includes exquisite goblets by Jancis Robinson. “They break if you whisper at them,” says Pascal. But co-owner Francis Schott maintains that the thin crystal goblet, with its sheer rim, is optimal for wine tasting. “It’s a design that is simple, beautiful and functional,” he says.
Pascal sees an economic benefit to paying well to retain long-term employees, who then feel they have a stake in the success of a restaurant. “Most of the time, it’s a new employee who breaks a glass or loses a piece of silverware in the garbage,” he says. “If you have high turnover, you’ll have a breakage and shrinkage problem at a much greater rate.”
For Held, budgeting about $2,500–$5,000 each year to replace tableware “is not a huge expenditure.” Knott says it cost him an initial $15,000 to $30,000 to stock his 85-seat Saddle River Inn and the 114-seat Saddle River Cafe. “But once you get past the initial clip, it’s not a huge deal.”
To keep costs down, Held no longer splurges on items easily lost or stolen. “I once bought 30 Laguiole knives, and they were gone in days,” he says. Steak knives from Laguiole retail for about $100 each. Instead, he uses stainless steel flatware that provides a pleasing heft, rather than what he terms an “Olive Garden feel.”
“The biggest epiphany I had,” says Till, “was with silverware. A guest said something like, ‘You’re fine dining, and this is pretty crappy.’ And they’re right. You can get leather-bound menus, but I’d rather put the money into the food. But I realized, Wow, I need to up my game.”
So Till ditched the ho-hum silverware and bought a weighted, more formal set. She doesn’t remember the brands she used, but is happy to report there have been no further complaints.
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Chef Giuseppe De Falco loves cooking with Jersey tomatoes at his Italian restaurant in Montclair. Photo courtesy of Antica Stazione
Earlier this year, chef Giuseppe De Falco and his wife, Sandra, opened their first restaurant together in what was once the waiting room of Montclair’s Walnut Street train station.
At Antica Stazione, De Falco’s recipes are inspired by his time in Avellino, Italy, where he went to culinary school and worked until coming to America six years ago. He now resides in Montclair with Sandra and their two sons, Lukas and Monserratt.
De Falco sees his restaurant as a tribute to his homeland and the meals made by his grandmother and family on Sunday evenings.
“I’ve worked my whole life for this restaurant,” he says.
What does Antica Stazione mean?
De Falco: Antica Stazione means “old station.” We are in [the former waiting room of] the Montclair train station. People will take the train, come inside, grab a beer. When I first saw this place, I knew it had been around for a long time. My wife had said we should call it Antica Stazione. I liked the name because it is true to what the restaurant really is.
What was it like crafting the menu?I took this menu from Italy. I put the classics on it, and the popular Italian plates. Some of them are: spaghetti scarpariello made with fresh cherry tomatoes; spaghetti alla chitarra with seafood; risotto; lasagna. The menu is a mix of everything, which is nice, and it’s a pretty small menu.
Do you use Jersey produce in your dishes?I love the New Jersey tomato. It’s really sweet; it’s the best. Every morning I make tomato sauce along with my pasta. I made a special dish, risotto il bosco, which means “the woods.” Everything in the dish is from the woods of New Jersey—blueberries, raspberries, mushrooms. It made a really nice plate. Everything is local, so there is no importing. New Jersey has very nice ingredients, and everything in the restaurant is homemade.
Do you have a favorite or signature dish?My favorite is my risotto. I love risotto. Another traditional dish I love is a soup of broccoli rabe and cherry tomatoes that comes from my grandma and [goes back] generations in my family. People are very happy with it. Our rigatoni amatriciana is served under a [form-fitting] metallic [grate], and you grate the cheese on top. This reminds me of my grandmother, because every Sunday she would grate the cheese for my family on this kind of plate.
How has the Montclair community responded to your restaurant?There are so many restaurants in Montclair, and it’s nice to see people come into my restaurant and be happy. It’s something different—really traditional Italian food. All the plates are different, and people are really happy with it right now.
What are you most looking forward to as you grow your restaurant?I’m looking forward to a lot of new dishes and new traditions. I love all the ingredients I use, collaborating with farms and ingredients from New Jersey, and I just want to keep making food and making customers happy.
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Pomegranates are one of my favorite late fall/winter fruits.
I remember when I was a kid, my pop—who ran our family produce business in Bergenfield—would bring them home. My younger brother David and I would take the pomegranates and roll them back and forth to break up the juice from the seed and pod inside. We’d then poke a hole in the skin and drink the rich sweet juice, which was great, but mom would always yell at us for getting the juice on our clothes because the stain would never come out!
So make sure that your clothing is protected when you’re working with or eating pomegranates, but don’t let their spray stop you from indulging in their incredibly juicy, refreshing and nutritious properties this season!
BACK TO THE BEGINNINGPomegranates likely originated in Persia or Afghanistan but were cultivated from southern Europe to China and Japan for thousands of years. Pomegranates are usually about the size and shape of a large orange and have a thick, smooth, tough skin that’s generally coral red but may range from yellow to purplish-red.
The name pomegranate derives from a Latin word meaning “apple of numerous seeds,” and “numerous” is no understatement. Without a doubt, pomegranates take a fair amount of time and patience to seed and eat, but they’re worth the effort—the scores of small seeds inside are encased in juicy, bright, cranberry-red beads which are incredibly sweet-tart and refreshing. When I first started my TV career on a show called People Are Talking in the late 1980s, I asked my wife Bette to seed a bunch of pomegranates for me to display on air. The folks around the station loved them, but it took her six hours to get enough seeds to fill two bowls! That’s a loving wife for you!
Pomegranates were a prominent figure throughout antiquity, representing a symbol of fertility to the Greeks and an architectural motif to the ancient Hebrews. In addition, pomegranates were often placed in ancient Egyptian tombs, and their scarlet juice was used as both a medicine and a dye for rugs and other textiles.
Pomegranates are a rich source of vitamins K and C, possess several times the antioxidant power of red wine and green tea, fight inflammation, joint pain/arthritis and cancer, are high in fiber, and are believed to help boost memory. So while pomegranate seeds are small, they clearly pack a nutritious punch!
SEASON, SELECTION & STORAGEPomegranates are available from October through January/February, making December a great time to get them. For the best chances of a juicy, sweet pomegranate, choose unblemished fruit that’s heavy for its size. The larger the fruit, the better developed and sweeter the flesh inside, but it should always feel heavy in the hand, which means it contains a lot of juice.
Pomegranates can be kept at room temperature for 6-7 days or else refrigerated, where they’ll last for three months or longer if they’re in good condition. Their thick skin protects the juicy flesh inside. Both the seeds and juice can be frozen.
PREPARATIONTo remove the edible seeds, either score the skin and peel it back or cut the fruit into quarters. Then gently separate the seeds from the white membrane with your fingers, being sure to remove the membrane completely because it’s bitter. Be careful not to get the juice on your clothes because it can ruin them.
However you eat it, a pomegranate requires some time and patience, but I often take a shortcut. I roll the fruit back and forth on the counter, much as I do lemons or limes, or thoroughly massage the whole fruit in my hands to gently crush the pulp and release the juice, always taking care not to break the skin. Then I take a small bite out of the skin and suck the juice out.
Pomegranate seeds can be eaten plain or with a bit of sugar or salt and make a beautiful ruby garnish when sprinkled over fruit or green salads, ice cream, and crepes, as well as over various cooked dishes from omelets to grilled fish. Pomegranate juice is delicious on its own, mixed with other juices, frozen into ice cubes for exotic drinks, or made into sorbet.
Sometimes when I don’t have time to get the seeds out of a pomegranate, I buy the pomegranate seed cups with all the work done for you (my favorite brands of pomegranate arils are Bloom Fresh and POM Wonderful). I know you’ll enjoy the following dish, which combines rich pomegranates with savory salmon to create a healthy and unforgettable entrée.
POMEGRANATE-GLAZED SALMONRecipe by Chef Teresa Ramos; makes 2 servings.
- ¼ cup pomegranate juice
- ¼ cup honey
- 4 tablespoons balsamic vinegar
- 2 salmon filets
- Pinch of red pepper flakes
- Salt and pepper to taste
- Drizzle of olive oil
- Bloom Fresh Pomegranate Arils for garnish
Preheat oven to bake at 325 degrees. Create the glaze by combining honey, pomegranate juice and balsamic vinegar in a saucepan. After 3-5 minutes, the mixture will start to simmer; heat the saucepan for one additional minute and then remove from heat. Cover and set aside. Season salmon with salt and pepper to taste and place salmon skin side down in a covered aluminum pan, which will sear the fish while retaining the juices, drizzling with the pomegranate glaze. Cook for 8-15 minutes, depending on the thickness of the salmon, and garnish with pomegranate arils.
About “Produce Pete” NapolitanoWith over 65 years of experience in the produce industry, New Jersey’s own “Produce Pete” Napolitano is a renowned fruit and vegetable expert, author, and TV personality who’s appeared on a highly popular segment on NBC’s Weekend Today in New York, broadcastevery Saturday morning for over 28 years. For more information, visit producepete.com.
About Susan BloomA regular contributor to New Jersey Monthly and a variety of other well-known local and national publications, Susan Bloom is an award-winning New Jersey-based freelance writer who covers topics ranging from health and lifestyle to business, food and more. She’s collaborated with Produce Pete on a broad range of articles for over a decade.
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The post Produce Pete: Pomegranates Are December’s Scarlet Sensation appeared first on New Jersey Monthly.
Mr. Cupcakes, a new bakery opening in Brick, will center on fun-flavored treats. Photo courtesy of Helga Schaefer
Restaurant Openings:Mr. Cupcakes, BrickThis North Jersey bakery is set to open in Brick, its first Shore location, in the next few weeks. Gourmet cupcake flavors include French toast, tiramisu, and peanut butter and jelly. There’s also an assortment of cakes and other goodies. Gluten-free cupcakes and coffee will be available, too.
515 Brick Boulevard, Brick; 732-889-8430
Kailani Shave Ice & Ramen, New MilfordShave ice flavors at this new spot include sunrise (passion fruit, mango, coconut), sour fruit (pink lemonade, lemon-lime, apple) and sunset (pineapple and grape). The ramen menu includes miso, tan tan, and shoyu, as well as a build-your-own bowl option.
840 River Road, New Milford; 201-402-9600
Jasper Stone Italian Steakhouse, Monroe TownshipThis steakhouse features an all-Italian menu. Steaks include ribeye, New York strip and Kansas City strip. Also available: seared sea scallops, crispy branzino, pork chop with jalapeño relish, oysters, tartare and more. Appetizers include Wagyu meatballs, pork belly, crispy shrimp, calamari and salads. BYO.
399 Spotswood Englishtown Road, Monroe Township; 732-251-3500
MrBeast Burger at Blend on Main, ManasquanMrBeast, the YouTube personality who opened his first brick-and-mortar MrBeast Burger in the American Dream Mall this year, plans on using Blend on Main as a ghost kitchen. Patrons will be able to order online from MrBeast’s menu of burgers, fried chicken sandwiches, fries and more. An opening date has not yet been determined.
152 Main Street, Manasquan; 732-223-0030
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Father and son Biagio and Joseph Settepani are new to the Garden State.
They moved from Staten Island to Monmouth County during the pandemic, and opened Bruno’s Bakery earlier this month in Freehold. The bakery, which also operates its original location in Staten Island, offers Italian and French pastries, coffees, panettone and other house-made treats. Biagio bested Bobby Flay with his cannoli on a 2013 episode of a Bobby Flay Throwdown.
Biagio’s love for baking began when he moved from Italy to America at age 13 and found a job in a Brooklyn bakery. He made baking a career. Son Joseph, a graduate of the Culinary Institute of America, now operates both Bruno’s locations with his father.
The Staten Island location has been open for 20 years as both a restaurant and bakery. The Freehold location, strictly a bakery, is “getting back to Bruno’s roots,” Joseph says. “We feel really at home here.”
Joseph’s wife, Daniela, and his sister, Fina, also work at the bakery, planning events and running social media.
“For me,” Biagio says, “it’s a blessing to have my kids around every day.”
How has Freehold responded to the opening of Bruno’s?Joseph: It’s been phenomenal. Everyone has been coming in and giving us best wishes. We have really felt the community spirit. Our family has been stunned by the turnout we have had all week. We couldn’t have dreamt it up any better.
Biagio, what drew you to this kind of career?Biagio: I came from Italy at the age of 13. I needed to find a part-time job after school back in 1973. I went to work for a local pastry shop in Brooklyn and I was very intrigued with the business and bringing pleasure to people. That intrigue grew into a passion.
Did you learn everything on the job?Biagio: I like to say I am self-taught! I took a few pastry classes around the states and even in France. I am always trying to learn something new, and whenever I did, I would bring it back to the bakery. I became a Certified Master Baker at the Culinary Institute of America, which was like a bucket-list thing I wanted to do. It was really personal for me.
Joseph, did you always know you would follow in your father’s footsteps?Joseph: No! When I was growing up, I despised this kind of work. It was too much. I guess growing up, you develop a different mindset and begin to appreciate and view things a different way. I traveled with my dad on some trips, and started thinking, “This is really cool.” Later that year, we visited my dad’s hometown. That’s when my whole vision of the pastry world changed for the better. Since then, I’ve been [following] his footsteps!
What led you to open Bruno’s in New Jersey?Joseph: During Covid, our family moved out here to New Jersey. It started with my parents; then my sister and her husband and my wife and I all followed. It was perfect timing. Once we got here, we thought it would be such a great area to open a Bruno’s. After opening up these last few weeks, we feel very much at home. Now we are just waiting for my brother to move out here!
Do you have some favorite bakery items?Joseph: My father has taught me how to make a panettone from scratch. We do seven different flavors, and they all come in beautiful packaging. They are already available in both locations and are perfect for the holidays.
What is it like growing your bakery as a family?Joseph: It’s exciting, it’s fun. Sometimes we want to kill each other!
Biagio: I never forced my kids to follow in my footsteps, and they decided by themselves to go to culinary school. My daughter went to college for event planning and now plans all our events, wedding cakes, parties. It can be challenging because sometimes you have bad days, but that’s family.
What’s your favorite thing about living in New Jersey?Joseph: Being 10 minutes from work! A lot of things have changed over the last few years, and being part of this community is special for us, especially since my sister and I both have kids. Our business is growing and so are we. Our motto right now is that Bruno’s is going back to the beginning.
Biagio: Opening this location [has been] déjà vu for me. Thirty-eight years ago, my wife and I moved out of Bensonhurst, [a neighborhood in Brooklyn,] to Staten Island to raise our kids. It’s kind of why we moved to New Jersey—to give my grandkids a better quality of life. For me, what comes first is family.
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There are plenty of fun food and drink events happening in New Jersey this month, including wine dinners and holiday celebrations.
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Seeds of Hope Ministries, a Camden nonprofit, launched Hope Chocolate last year to equip ex-offenders with workforce skills.
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Plus: TikTok influencers are opening an Italian restaurant in Dumont, while Edgewater is saying farewell to a long-standing pizzeria.
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Hard cider complements rich Thanksgiving meals exceptionally well.
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Chef David Kirschner, a Marlboro native, launched his full-service private dining company, DineDK, in 2015.
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Plus: Mount Laurel Township has a toasty new spot for sandwiches and more, while a Chinese restaurant in Edison highlights fresh fish.
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Andre Murphy, founder of Community Feeding Tour, is eager to serve a Thanksgiving meal to hundreds of senior citizens this month.
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Make your reservations or place your orders for these local holiday specials.
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Plus: A new Audubon eatery is fusing Latin-American flavors, while Metuchen has a brand-new spot for brunch.
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Calling all oenophiles: The Garden State Wine Growers Association is celebrating local wines and makers from November 14–21.
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Everything you ever needed to know about an extremely popular veggie—plus a wildly underrated one.
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Plus: Corinne's Place in Camden is hitting the road, while Passaic has welcomed a new neighborhood bar.
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After Doug Henri—the pitmaster behind Henri’s Hotts Barbeque—died in December, his wife, Ruthie, stepped up to the smoker.
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There are plenty of fun food and drink events happening this month, including a fall chili cook-off in East Rutherford and a brunch fundraiser in Atlantic City.
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Plus: A café opens in River Vale, while a North Arlington restaurant replaces Centanni.
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Check out the new dishes and drinks gracing Garden State menus this season.
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Margaret Hodges and Jane Gross, co-owners of Maggie Cooks in Westfield, documented a trip to Provence this summer.
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Released 18 years ago this month, the cult hit Sideways unexpectedly crushed public perception of merlot. But this lovely grape deserves better.
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Plus: A new brewery is open in Oceanport, while Edison welcomes True Food Kitchen.
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First-time restaurateur Quinta Li combines her two primary passions at Ficus Café and Ficus Above.
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“We are fearless risk-takers here,” owner Dan Richer says. “I feel like I’m just getting started.”
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Plus: Point Pleasant recently welcomed a brand-new Shore bar, while a Manhattan burger specialist has a new spot across the river.
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Joshua Coleman's new seasonal menu at Halifax in the W Hotel features cake encased in a smoke bubble and an apple pie–turned–cream puff.
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Everything you ever needed to know about eggplant—including how to store, some fun facts and a Parm recipe.
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Plus: A new Thai eatery arrives in Cranford, while a custom salad spot debuts seasonal options in Pompton Plains.
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Meredith O'Brien runs a private practice in Red Bank focused on eating-disorder recovery. She published a memoir about her own journey this summer.
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There are plenty of fun food and drink events in New Jersey this October, including Halloween parties and beer pairings.
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Kadon Barnwell, executive chef at the Hampton restaurant since June, is energized by the chance to tell stories through tapas-style pairings.
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Plus: A dumpling spot is setting up shop in Hoboken, while an exclusive sushi joint is keeping secrets in Ridgefield.
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Step aside, pumpkin-spice lattes! These popular local breweries are pouring seasonal lagers, ales and stouts.
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Often relegated to the dessert section of a drinks menu, this fortified wine is expanding its identity.
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One of northern New Jersey’s favorite Irish pubs reopened after a makeover celebrating its 15th anniversary.
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Plus: A small craft brewery arrives in Asbury Park, while Closter gets a new spot for Korean-style fried chicken.
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Jordan Petriello started out washing dishes at Trump National Golf Club. Now he's running the show at a top-rated Italian restaurant in Marlboro.
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Plus: A new lounge serves up soul food in Salem, while an Elmer-based coffee shop is emphasizing inclusivity.
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The highs and lows of a Viennese bistro that's bringing life to a quiet block.
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Burke is in charge of desserts at Table to Table's annual Chefs Gala on September 21. The organization provides food for the hungry in New Jersey.
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Plus: A Midtown Manhattan staple has opened a location in Secaucus, while a famous chef has a fresh spot in Atlantic City.
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Frank and Jeanne Cretella are celebrating 20 years of their Plainfield-based Landmark Hospitality.
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Everything you ever needed to know about baby seedless grapes—including how to store, some fun facts and a smoothie recipe.
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Chef César Sotomayor's side-street storefront is worth a visit.
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Plus: A donut shop with a fun name is serving sweet treats in Bayville, while a small market has shut down in Hoboken.
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John Diakakis manages the homey—and lovably homely—eatery in Hasbrouck Heights, which turns 75 this year.
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There are plenty of fun food and drink events in New Jersey this September, including a sushi class, wine dinners and more.
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Local chefs will cook up a storm at the Tasting, a benefit for Eva's Village in Paterson. The event is being held at Jersey City's Battello.
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Plus: A family-owned ice cream business has a new location in Morristown, while an Atlantic City steak house is temporarily closing.
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City Brew Tours operates brewery tours all over the country. That now includes the Jersey Shore, thanks to Darren Blanco.
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These summer ales honor the Garden State’s star crop.
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Plus: Morristown is welcoming a new Mediterranean spot, while a popular Ridgewood ice cream shop has shut its doors.
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On a visit to Rows for the Hungry, eighth-graders rolled up their sleeves and tended to crops for community kitchens.
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Kris Welz draws inspiration—and super-fresh produce—from the weekly farmers' market held behind the South Orange restaurant.
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Plus: Another Food Network star is heading to Harrah's Resort, while a popular BBQ chain is adding a Hoboken location.
The post Guy Fieri’s Chicken Guy! Flocks to Atlantic City; Other Dining News appeared first on New Jersey Monthly.
Ten percent of dining sales at Erlton Social Craft Bar & Kitchen in Cherry Hill go directly to a different local charity each Tuesday.
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Everything you ever needed to know about squash—including how to store, some fun facts and a lasagna recipe.
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Plus: A new brewery is coming to Oceanport later this year, while Shrewsbury is welcoming a sweet chain.
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Governor Phil Murphy signed a law that allows restaurants and other establishments to continue outdoor dining until November 2024.
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Dig into delicious festivals, markets and more happening statewide.
The post The Best Food Events in New Jersey This August appeared first on New Jersey Monthly.
Head to Huddy Park from August 5–7 to support a hardworking bayside town.
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The hotel’s restaurant, Allegory, and rooftop bar, Alto, got a makeover after Chef Joe Tartamella took over last October.
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After releasing our annual 30 Best Restaurants list, we take a look at some local eateries that are serving up charitable initiatives.
The post Cooking for a Cause: These Restaurants Keep New Jerseyans Full—and Fulfilled appeared first on New Jersey Monthly.
Plus: A new bistro in Seaside Heights offers views of the ocean, while a Hamburg resort recently added a wine tasting and bar room.
The post Vibe N Slurp Adds a Twist to Ortley Beach Location; Other Dining News appeared first on New Jersey Monthly.
New Jersey-grown tomatoes and corn are at their peak right now. Check out these restaurants that are making the most of the local produce.
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With 8 Jersey eateries among his 15 worldwide, the Hazlet native makes room for whimsy (Think: whisks dipped in cake batter and pizzas topped with actual crickets!).
The post David Burke, NJ’s Rockstar Chef, Serves Flavor, Fun and Surprise appeared first on New Jersey Monthly.
The winners of New Jersey Monthly's 39th annual Jersey Choice Restaurant Poll, presented by New Brunswick Performing Arts Center.
The post Poll Results: Readers Choose Their Favorite NJ Restaurants of 2022 appeared first on New Jersey Monthly.
Chef Ehren Ryan, the owner of Common Lot, is advocating for an updated law allowing BYOs to sell beer, wine and strong ciders.
The post Millburn Chef Fighting to Change New Jersey’s Liquor License Laws appeared first on New Jersey Monthly.
The best restaurants in New Jersey span the state with all types of cuisine, from modern American at 1776 by David Burke in Morristown to French at Faubourg in Montclair.
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