Mangia Toscano
Cosmopolitan-chic and sporting a well-edited menu that covers divergent needs, this downtown draw exudes sincerity and sophistication.
Sumac, a Singular Source
When much else is turning brown in mid-fall, count on this crimson berry to blaze a trail to possibilities in the kitchen. LOTF columnist Kate Munning reports from field and brew pot on its vinegary, tart and citrusy soul.
Jessie’s of Linwood
Dogs, kids, strollers, iPhones, planners are all welcome companions, accessories and essentials at a bona-fide hub in the historic district of a small city in Atlantic County.
Ichi Sushi
Purist sushi-eaters: This one’s not for you. But if you like fishing for your fishes under robes of avocado and buckets of eel sauce, all lit like a Christmas tree and garnished like a showhouse garden, read on.
Brussels Parm
An easy-all-around supper gets an update that turns it into a suitable and more universally likable side dish for the Big Bird on the horizon.
Rices of Our Own
Blue Moon Acres in Pennington is where rices are being grown, though not in the ways they are elsewhere. The result? Distinctive and most distinguished grains, with flavors all their own.
Morgan’s Island Grill
The best ever, anywhere jerk wings top the lineup at a Jamaican storefront that brings heart and soul to a prized historic district. It’s all happening thanks to chef-owner Kenroy Morgan.
Robin’s Nest
A landmark in the downtown of a county seat spreads its wings to offer almost everything under one roof – and expansive outdoor areas. But is its kitchen being spread too thinly?
Flavor Range: 10-30-23
The favorites of this go-round take on every taste bud and treat each to quite the workout.
Jimmy Nardello Peppers
What do you do if you’re lucky enough to score a bunch of these Italian heirlooms late in the season? Very, very little. At first. Then, let your imagination play on.
Tom Valenti, Jockey Hollow Bar + Kitchen
Long a resident of Sussex County but more recently head of the kitchen at this mecca in Morristown, the newest inductee into TPW's chef-picks-chef society of top toques made humble foods haute and, in turn, influenced new generations of both chefs and diners.