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Restaurant Revue NORTH WILDWOOD

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.

Restaurant Revue LONG VALLEY

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.

Restaurant Revue METUCHEN

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.

Restaurant Revue GALLOWAY

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.

A Reverence for Ratatouille

Sure, you can dump vegetables in a pot, stew it and serve it. But if you treat those same vegetables with a little more respect, the result is a supper worth sitting down to.

Restaurant Revue HAMMONTON

Marquez

From Jalisco, a state in central Mexico known for diverse ecosystems that range from Pacific coast to plains, comes the homespun foods of chef Marquez Amador.

Southern Specialties: 08-14-23

HQ’d in the Pine Barrens for a week, Andy is eating in and around the natural treasure of 1.1 million acres and checking out its just-over-the-border neighbors as well. In her first three days of temporary residency, these edibles emerged as sensational.


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