Ken Mansfield, Strada
The newest addition to TPW’s chef-picks-chef society of top toques is tending to Italian classics in Atlantic Highlands, where he dials in on the details of making fresh pasta and pizzas from his sourdough starter. What causes his selector, David Viana, to return again and again? Consistency of craft.
Ottoburger
When the irresistible scent of burgers grilling nearby throws you off your planned dinner game, consider caving into your craving with a patty housed in a different breadstuff.
Byrd’s Eye View
Chef Ehren Ryan brings his distinctive and provocative world of food to a new space in Hoboken, determined to redefine casual elegance while respecting the values and vision he set in place at Common Lot. With Byrd, Air Ryan is born.
Cornbread
Soul food fast-casual style comes with tell-tale hints of long, slow-cooking or deft frying in well-turned-out classics that invite lingering.
Jasper’s Whispers
All hail a Jersey guy who took a love for food born and bred here and transplanted it to another place, but kept his respect for inherent terroir intact.
Sea Change
Chef Eduardo Espinoza is looking to bring something different to the tables at El Pacifico, his Mexican restaurant in Bridgeton: an ever-expanding repertoire of seafood dishes that elevates classics and tests uncharted waters.
Angry Archie’s
Street food favorites in the seafood genre anchor the menu of this brick-and-mortar incarnation of a popular food truck, including some that toe the line with skill. But technical lapses in a couple of should-be stalwarts show the kitchen crew needs to run a tighter ship.
Bonanza of Bounty
The farmers and food artisans are ready – and so should you be, too: It’s high spring season at some of the biggest and busiest buy-direct markets in the Garden State. We check out three and find both longtime favorites and new loves.
Tio Santos
Basics thrive under the watchful eyes and experienced hands of the couple who tend this mom-and-pop Mexican. They are the angels of details, the guardians of traditions to be cherished.
The Freshest Takes
There’s nothing unfamiliar about our five favorites, but all take a spin on the usual to make for superior eating. Far superior.
Spiced Dried Squid
Don’t know much about the slices of cephalopods that are dried and served as snacks in Asia? Grab and go with a brew, and be delighted. Be just as delighted to make a sauce for them and turn nibble into dinner.
Saturday Breakfast Trout
Once or twice a year, on a Saturday morning, we’d head out to the back of our yard where the roar of the Musconetcong could be heard clearly, catch trout, then fry them up with wine and butter. Cereal was for another kind of day. Ed Sherry’s story hits spring’s perfect pitch.