Evergreen Dairy Bar
Hard on the east-west byway of Route 70 in South Jersey, a few miles east of downtown Medford, sits a drive-in that was born in 1949 and still serves ice cream and also classic breakfast and lunch fare all year long. It’s much more than throwback vintage.
Karley’s Brussels Sprouts
Jeff’s Organic Produce, a farm in Upper Freehold Township, offers a fresh-harvest winter crop of lovely little cruciferous-vegetable globes that can work magic in dozens of dishes – including one that riffs off a cousin from the Far East and makes a fitting showcase for breakfast, brunch, lunch or dinner.
Shanghai Bun
Explore the authentic Chinese menus at this dressed-up storefront near the train station at Princeton Junction and find a wealth of house specialties you’ll be hard-pressed not to order on repeat visits. The solution? Order your favorites and also order new dishes destined to become new favorites.
Chez Alice Patisserie
Tea time! The tiered trays of designed sweets and savories are a mix of fun and frustration at this upscale bakeshop offering a range of tea services in a space behind the pastry-snatching crowds coming in off the streets. Unevenness in preparation is the problem. But there’s a talented team behind the scenes who should be able to fix flaws.
A Flair for Upgrading the Ordinary
Taking a chance on a switcheroo or doing something new to something old benefits the eats that are the favorites in this latest round of standouts. Time not just to say ahh, but ah-ha.
Asianese Sauce
How a star supper dish was born – or, the story of the vegetable-strong sauce that bests beloved Bolognese. It’s your ticket to supper for a crowd that includes lots of kids.
Blue Point Grill
Longevity becomes a seafood-centric restaurant in an Ivy downtown, an any-night gathering place that locals count on for simple dishes that may not require ornamentation but depend on constant, mindful watch by the crew in the kitchen.
Resolutions for 2026
We share thoughts on liquor license reform, what needs to be 86’d on menus and what needs to be added, what’s wrong with entrees today, why restaurant kitchens need to be high on fiber, and what solo diners really want. And more.
Dehydrated Citrus
Fragrant and endlessly useful, dried rings of orange, lemon, lime and grapefruit are the darlings of mixologists who use them as much more than garnishes. They also can inspire spirited drinks that are alcohol-free.
A Baker’s Dozen from 2025
Culling 13 favorite dishes from 100 times that number eaten in the year now winding down is one heck of a challenging task. But once accomplished, it allows you to rest assured this selection of top eats is worth the effort to experience yourself.
New West Orange Diner
It looks and acts more like a chef-driven café than any roadside iteration of a Garden State cultural hallmark might. That’s because it is chef-driven and offers a sizable selection of well-crafted Peruvian classics in addition to the breakfast-lunch-dinner staples its moniker implies. It’s a new diner for New Jersey – and it’s terrific now and brimming with potential for a new generation.
The Fab 5 of ’25
Selecting the best eats every other week involves excruciating editing that too often leaves very-much-loved foods not making the final cut in what seems to be a most unkind way. It’s only made bearable by the fact that eliminated from contention are the restaurant dishes selected for F5, since those dishes will get their own due this Friday, Dec. 26. So without any further ado: The quintet of this year’s super winners!