Mannino’s Cannoli
A purveyor in Hammonton of a super-sized sweet from Sicily pledges its troth to local and seasonal ingredients and, in the process, wins over traditionalists.
Yugoslavia Balkan Soul Food
Signs of the times are showing at a newcomer to the South Shore that pledges to offer foods not typically served in restaurants in these parts.
Late Summer’s Crazy Quilt: 08-28-23
Fruits, a fish, a flatbread fragrant with butteriness: That’s the lot of favorites from the fortnight just past.
Tilefish’s Sunny Disposition
Is there anything better, fresher and more prized than fish direct from a fisherman or fisherwoman? Maybe fish direct from a seasoned pro. Speaking of seasoning, this resolutely pure so-called “clown of the sea” sure takes to lemon once in kitchen captivity.
Ethan Unick, Aunt Chubby’s/The Chubby’s Project
The newest inductee into TPW’s chef-picks-chef club of top toques in the Garden State takes good in its many forms to its many ends as part of his work – and his work ethic. It’s a philosophy with deep roots, grounded in the respect the Hopewell-based chef has for all his mentors and teachers.
Red Lantern
One of a quartet of eateries in Restaurant Village, located at a crossroads community at the foot of Schooley’s Mountain in Morris County’s Washington Township, is this Pan Asian indoor-outdoor spot with a menu that brings even more choice to a locale created for choice.
Gazpacho, at The Bridge Café
Authentic? Maybe not. But delightfully refreshing and well-suited to the season? Absolutely.
Regenerative Restauranting
Everything old is new again at Finnbar, the reimagination of a landmark along the Delaware in Frenchtown, as a Hunterdon County-raised chef who won national acclaim at a pioneering restaurant of the farm-to-table movement takes charge of a kitchen where the dishwashers will have a river view.
Red’s Leaf Café
A two-month-old vegan-when-you-want-vegan eatery in a restaurant boomtown shows no shortage of ingenuity in dishes that explore the possibilities of plant-based fare.
Risotto Elote
In the mood for marrying Mexican and Italian? Well, then, this is the right in-season supper for you.
Rising South
The seeding of a culinary renaissance is taking place right now in a one-of-a-kind region of the Garden State. You ought to see it – and taste it.
Oxtail Pho and Banh Mi
Evolving demographics are helping to spread the reach of ethnic cuisines ever farther and deeper in the Garden State, giving diners options unimaginable a generation ago. It’s a welcome shift, even if some eateries need a nudge to go all-in authentic.