Sergio Casal, The Complex
The newest inductee into TPW’s chef-picks-chef society of top toques takes Asbury Park to heart as he helms a trio of the city’s eateries that speak collectively to its 21st-century soul. His plans are all about moving forward in diverse, yet connective ways. Ed Sherry’s profile of a local hero explains why and how.
Byrd
A new restaurant from one of the Garden State's elite chefs aims to be relaxed and casual even as its menu stretches far and wide to reflect a worldly view. The concept's admirable, but the execution fraught with puzzling flaws.
Simply Sofrito
A year-old storefront that specializes in classics from Puerto Rico isn’t shy about wearing its soul on its sleeve. That’s thanks to its chef-owner, who knows a good base makes for great food.
Beauties from Winter’s Bounties
Don’t mourn what’s not in season, but revel in what’s here and astoundingly gratifying. Our five favorites of the past two weeks span type and style – and all deliver.
Mache, with Kishu and Scallops
The green that finds happy heartiness in winter is a seasonal match for a little darling of the citrus world and a type of shellfish that wears the Jersey insignia with pride.
Wu’s Fish House
In a setting serene and calming, with white on grays and greenery toppling from pots affixed to the rafters, Homer Wu’s ode to Chinese fish dishes delivers a range of thrills for the senses.
Naoki Sushi
In Naoki Tashiro's world, every millimeter makes a difference. See, and understand, why and how during an omakase dinner at this master's refuge from big-city and hyper-hipster places.
Spiced Shrimp Dip
A jolly good spread hat-tips its ancestor in Great Britain with a rousing update ready to headline any spread of hors d’oeuvres.
Sad Boyz
Come right now for The Frenchy, New Jersey’s best smashburger, available only in January at this chill, cozy roadhouse. Come back for the burgers to follow, primo breakfast sandwiches and a milkshake that might make you shake your head as you finish every last crumb. (Seriously.)
Biang Biang Noodles
Thick and extra-extra-wide like a belt, the noodles from northwestern China are meant to be sauced simply. They’re at their best when tossed with winter’s Garden State-grown greens.
Crew
English muffins take center stage at a breakfast-lunch spot in the borough’s downtown. Billed as artisan and the base for myriad sandwiches, they fall short in flavor, lacking tang, toasty notes and, ultimately, satisfying ties to their companions. How is it that the best dish at a breadstuff specialist is a salad?
First Licks
Wintertime, and the eating is varied and vibrant. The Top 5 favorites of the two weeks just past prove that without question.