Resetting the Table
Dry your eyes, Hammerbacher fans. Lauren and Paul Erbacher may not be reopening the beloved bakery in Egg Harbor City, but they are bringing something new, different, inevitably delicious and mindfully provocative to the familiar space that will be your home-away-from-home once more.
Vatan
You might come for the snack foods at this fresh, young sibling to a Jersey City stalwart. But you’ll stay for spirited takes on classics and return because there’s a whole lot of fun happening on these plates.
Bobolink Has the (Great) Meats
The acclaimed dairy and bakehouse in Holland Township is known for its cheeses, its butter, its breads and other baked goods. But did you know its shop also offers a wide selection of meats from animals raised and grazed on the sprawling family farm?
Oldwick General Store Enters New Era
The structure may date back to 1750, but new owner and star chef Sam Freund plans to fuse the best of old ways and modern ways as he takes over a true community meeting place astride Tewksbury farm country.
Pattenburg House
Serving forth since 1872 and known for its live music scene, this old gal has been spruced up and is looking fine. But fixer-upper work must be done on its menu and plates, which need an infusion of primo ingredients and inspiration from the region’s many vibrant farms.
Old Reliables, New Ways: 3-28-22
A calzone stuffed with clams in their shells? Eggs popping out of a veritable casserole? Garlic as frothy as a souffle? Familiar foods find fresh uses in favorite eats of the two weeks just past.
Hearty Salad Greens
Raise a glass to toast the sheer freshness of just-harvested Garden State salad stuffs. Yes, we mean picked now.
Bill Van Pelt: James on Main
A boy from Independence who took to the culinary life young, proving his mettle and talents while working for others, returned almost-home to set up a farm-to-table restaurant in the town he long loved. Today he joins the Garden State’s elite Chef Train club – and, as his selector says, “he’s been crushing it” for years.
Ria Mar
Anchored in a cozy borough for 35 years, a Portuguese stalwart remains its rollicking, old-school self, fit for celebrations accompanied by overstuffed plates. Saude!
Dan Richer: A Man and His Pizza
Razza Pizza Artigianale in Jersey City is Carnegie Hall for the pizzaiolo who has fused place and process to create distinctive and distinguished pies. It’s the definitive voice of a generation, and it expresses the Garden State at its diverse, dynamic best. It’s the dawn of spring and Razza is reopening its doors – its new doors. While we were taking out, hiding out, vegging out, Dan Richer was beyond busy, writing, editing, proofing and promoting his new book, “The Joy of Pizza” (a New York Times best-seller, no less); debuting his Razza Crushed Red Peppers blend, a collaboration with esteemed spice merchant Burlap & Barrel; building and decorating his new space next door to Papa Razza; testing, testing, testing recipes for a new menu, winnowing them down to the winners and expanding his reach into the Garden State’s world of top-shelf farmers and food artisans. The Peasant Wife’s Mike Peters was at Razza the first night of its opening/reopening to make images of the scene, the chef and his team, the folks who took their new seats, and the food, including some seriously glorious new foods. Lots new. LOTS. Take a look.
Ed’s Market
It’s not every day you can eat in a restaurant and then segue next door to buy the same ingredients used to make the dishes you most love. You can do just that at a small strip mall in Teaneck.
Asante’s
Ghanian dishes are warm and hearty, bolstered by bolts of ingredients with sunshine and accents that bring new life to staples. What’s more, there’s a related food market next door that allows the culinary adventure to be continued at home.