Tico & Atypical
Call these a rather eccentric quintet of favorites: Three dishes that seem imported directly from Costa Rica, a curious specimen that’s North America’s largest native fruit yet not found in supermarkets, and a burger hardly fit for grill or griddle. These are the chart-topping five from the two weeks just past.
Charred Beans with Lemon Yogurt
Enter a border-free zone and make supper out of an in-season vegetable by taking what’s on hand, zapping it with spices you favor and bringing it all together on one plate.
Lokotas Argentine Empanadas
Hearty empanadas from a mother-daughter team have a home in a brick-and-mortar takeout locale in Southern Ocean County. You won’t need to ask “Where’s the beef?” – or the chicken, vegetables or sweet stuff – inside these homey, hand-held pockets. Their fat bellies betray all.
Lizano Salsa
A condiment with a smoky-tangy soul that’s indispensable in Costa Rica proves its worth as a spirited accent to a wide range of foods common on tables in the Garden State.
Tomato Cobbler
Ease tomatoes into autumn with a twist on the sweetened fruit standard that’s flexible enough to accommodate a topper of ready-to-bake canned biscuits or your own scratch-made soft and flaky quick-breads. In the end, it might be the treatment given the fruit that matters most.
Minoru
Meiji Pattamasingcha’s new upper-floor Japanese restaurant thinks of itself as casual, yet acts out in ways utterly fascinating and cunningly sophisticated. Classics and innovative concepts share space on a menu that’s high-reaching and able to hit its marks, making this destination about ambitions attained.
Weirdough NJ Bagels
Tangy, chewy and born of sourdough, a home-baker’s distinctive breakfast rounds need no embellishments to let you start your day on a roll. In fact, on better than a roll.
Taking It for a Spin
The next time you might be tempted to take for granted a tomato, bagel, bowl of ramen or spaghetti, or big ol’ hunk of meat, think about this quintet of five new favorites and realize what a pro can do by re-thinking a process.
Produce Junction, Part 2
Happy Labor Day Weekend! If you took the party challenge and did a little prep this past week, making the most of the convergence of high summer and fall vegetables and fruits, you’re ready and set to go-ahead with a great spread of eats. If you’re winging it at the last minute, do so with what’s prime at this most bountiful time of year with easy small bites of the put-together variety.
Edible Getaways
Suddenly, it’s the weekend that marks the unofficial end of summer. But you’re not yet ready to sing the season’s swansong, nor are you ready to call a halt to that blissful on-vacation attitude – not with weeks of warm weather ahead. Good thinking! Keep the Garden State’s dazzlingly intriguing ethnic restaurants in your sights and take a hot-footed escape at mealtime that’ll serve as a passport to our home state’s top culinary adventures. We’ve compiled a list of circa 2025 Restaurant Revue columns to jump-start escapes in our own very wonderful midst.
The Able Baker
Happy days are always here at Maplewood’s hometown bakeshop, a downtown Village storefront that is among the Garden State’s best for both sweets and savories. Its signature baked good? Impossible to pick just one since its specialties seem to be everything that comes out of its ovens.
Produce Junction, Part 1
Extend those invitations right now and have a party sometime on Labor Day Weekend. The season’s convergence of high summer and fall vegetables and fruits will lead the way to an easier-than-you-think menu of bright-flavor foods. Next Sunday, we’ll offer ideas of the last-minute variety.