Eddie Aguilar, The Stirling Hotel
The newest inductee into TPW’s chef-picks-chef society of top toques has mastered work-life balance all the while expressing his far-ranging experiences and talents on every plate. As his fan and selector notes, he’s “never lost his flair.”
Bad Hat Dumplings & Cocktails
Chaos? That’s how the folks here characterize the meeting of Asian and continental ways and means on the plates. But: No way! There’s too much care and too much thought at play inside an old bar being taught new tricks by a chef with vision.
Cheesemaking Does Not Stand Alone
As an integral part of a sustainable food system, the craft and its products are culturally valuable, nutritionally valuable and an intrinsic part of social and ecological landscapes everywhere. The guest writers of this special Life on the Farm column are committed to small-scale farmstead cheesemaking, practicing it year-round at their acclaimed Bobolink Dairy & Bakehouse in Holland Township.
Ottoyee
Warm up to some new takes on authentic Japanese cookery at a storefront specialist whose owner Leo Chen isn’t shy about bucking established norms.
Personal Passions
Chefs at restaurants that touch bases around the world might be anchored in the Garden State, but they stay true to their roots with dishes both poignant and powerful.
Winter Workhorse: Cabbage
A stew of the red version of the cruciferous vegetable with red onions and red lentils brings its own dose of sunshine to a last-leg-of-winter day.
Medford
Independent-minded creatives and entrepreneurs fuel a culinary community that offers quality and choice. It’s where “shoppe centers” and a village downtown solidified in the 1800s fend off common suburban sprawl.
Hills of Herat
A warm and welcoming restaurant in Somerset County is a true gateway to Afghan culture, celebrating ingredients fundamental to its rich culinary traditions through a host of classics.
Moaaz Mediterranean Grill
Can the fast-casual concept leave a cuisine that has flourished for ages in veritable ruins? Or is it more about sloppy prep and careless counter work that is causing an eatery in Rahway to do a disservice to its marquee foods?
Atul Bakery
Savories and sweets from a bakeshop born in Gujarat, India, and taking seed in the Garden State offer alternatives to usual grab-and-go fare. Will it give a long-timer in the game a run for its money?
Woulibam
Home-style cooking is an art form at this storefront restaurant that pays respect to Haitian culinary traditions and allegiance to its signature dishes. Dine here on island time all the time.
Tuna-stuffed Eggs
This Super Bowl munchie is game-day ready, thanks to a couple of power players you likely have stashed in your kitchen.