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.
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.
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.
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.
Brine Times
It's too easy not to do! Brine, brine, brine those high-season favorites and extend their life without the complexities of canning.
Safu Sushi
The noise and the hubbub might be on the beach, not downtown, when summer’s at high pitch. But there are mod takes on sushi and its mates at this year-rounder in an always-hopping county seat close to the coast.
Stuffed Watermelon Boxes
Piled with feta and olives, dappled with shredded mint and sprayed with lime juice, carved cubes of melon remains get a clever treatment that makes them a party-ready hors d’oeuvre.
Royal Ganesha
A restaurant in a mall that’s not part of a chain? And owned by its working-on-the-premises chef? Yes, and yes. Peanut masala signals its potential.