Supra Revolving Sushi Bar
Round and round it goes at this conveyor-belt “sushi train” in Union County that makes stops at the bar of an expansive restaurant. It’s where the foods emanate from, however, that needs the attention from a master of a craft that’s rarely been as disrespected as it is here. Flat-tasting fishes, brittle sushi rice and even nori with the texture of leather are the norm, signaling a convoy that’s way off track.
Tropical Vibes
Across from the waterfront in Keyport hides BB Blends, a market and juicery where owner Brittany Boardwick whirs fruits into vibrant blends and offers a revolving assortment of peak-ripe produce that stands apart from basic supermarket selections. It’s exotic, eclectic and all of extremely high quality.
A Big Breakfast
Is this kind of kick-starting morning meal right for a Sunday? It sure is. But it’s also right for any day of the week you want to feed yourself something nourishing and flavorful. It’s a vacation meal on a non-vacation day.
Shan Shan Noodles
The cuisine of Northwest China is given loving treatment at this stellar stomping grounds for knowledgeable diners and industry pros. Though the hand-pulled noodles and their menu mates are the main draw, the vivacious and informative mother-daughter team that shepherds both the storefront and its sister sweets shop in this modest strip mall in Parsippany adds to the ammo that lifts Shan Shan into TPW’s canon of Favorites.
Samba
By cooking not only to a Brazilian beat but to strict gluten-free standards, chef Ilson Goncalves keeps locals loyal to the charms of his side-street storefront that marries rustic with arty in atmosphere and classics with curiosities on the plates.
A Good & Easy Lunch
Forgo grab-and-go. Ditch no-nutrient snack fare. Cease skipping a proper midday meal by eating the last doughnut in the box a colleague brought into the office that morning. You’ve earned a high-octane noontime fueling. Here’s how you can have it.
Origin Story & Still-Memorable Eats
What inspired Fortnightly 5, TPW’s every-other-week quintet of favorite eats, to begin with? A favorite fellow food critic and a favorite uncommon word. And, ultimately, a whole lot of sensational foods.
Shrimp & Beans
Well, what we’re actually talking about is the combo of Filipino shrimp paste and Chinese long beans. It’s a dish that sounds complex, and it is. But it’s fundamentally a two-ingredient dish that delivers astounding taste with minimal effort.
Personal Bests
We asked a cross-section of our Garden State’s culinary professionals – chefs, bakers and farmers, those who work in support of the industry and folks who make wines and pastries – to answer a question that might unravel the mysteries behind why they do what they do: What is the best part of your job, that singular something that people who don’t do the work might never guess is its most appealing aspect? Their answers are right here, in our latest Pro Picks column.
Pao da Casa
The eyes and ayes may be synced into the baked goods at this downtown bakery-cum-café, but if you read the fine print on the non-sandwich menu you’ll find Portugal’s national dish: Bacalhau com natas. There’s lots that’s lovely here, but the cod-and-cream savory specialty satisfies the soul in ways sweet stuff can’t.
Fresh, Young Ginger
Extend the life of this precious crop when it’s harvested during its super-short season by not only pickling, but freezing and even making it into syrup.
Representative, Please
Each of this go-around’s favorites have their roots in well-defined cultures and speak clearly and respectfully to those cultures. There are a million ways each could go south. But instead they soar, exemplars of type that do proud by proxy.