Al Badawi
In a swanky, greenery-filled space with a dining bar as well as a dining area flanked by murals and lit by woven lanterns, foods fueled by ingredients made familiar by Ottolenghi share the spotlight with classics from the ages-old crossroads of Asia and Africa that is the Eastern Mediterranean.
When the Spices Are Right
A new round of favorites finds spicing in top form in classics ranging from a Vietnamese soup to a quintessential Middle Eastern spread, from South American ceviche to a South Asian masala sporting eggs. Even the kind of chicken that belongs in many pots gets into the act.
Inspo Sandwich
Not much for silly strains of fusion? Get that. Totally. But sometimes a convergence of two food loves can make for a winsome and satisfying something-or-other that might not have a name, but definitely has a place on a dine card.
Finger-lickin’ Good
An open house is a good way to corral a crowd of family and friends at holiday time, feeding them family-style the friendliest of foods. Want to make it easy? Give a hand to letting put-together finger foods do the heavy-lifting.
Machu Picchu Peruvian
Warm-hearted classics from Peru are precisely imagined at a modest eatery just south of the emerging Ducktown arts and culture district. It’s led by a coterie of women who share the desire to nourish in every way. The food? Esplendido.
Pho Anh Dao
The namesake pho is the thing here at this 25-year-old landmark in a municipality with a host of standout Asian eateries. This one leads the pack for its renditions of the restorative Vietnamese soup.
Roast Chicken with Frisee
If you’ve never dry-brined a chicken and roasted it, do not wait for the new year to resolve to do just that. While you’re at it, give your bird a spin with some new accoutrements and feel the self-love.
Allen Walski, Clemmy’s
The newest inductee into TPW’s chef-picks-chef society of top toques started young on Long Beach Island, segued to higher learning grounds in Philly, and today is proving you can come home again – as long as you do it on your terms, in your own way. His highly personal restaurant in Waretown is clear proof of that.
Ram & Rooster
Sean Yan has a singular voice in food, a style of fusing ingredient to technique and tradition to modern, unique concept. All comes together in the chef’s first solo venture and it’s unlike any other restaurant in the Garden State. For that matter, it’s unlike anything, anywhere.
The Vigor of Vinaigrettes
An amped-up emulsion can brighten a salad of standard-issue or even less-loved elements. Shaken, stirred or whisked, it’s got the potential to transform whatever foods otherwise fail to inspire.
L’Annexe de Mamie Colette
A café-bakery in Titusville has more than Breton flair. Its partners in spinning out textbook-correct crepes and baked goods drenched in love are creating a community along the Delaware that gathers over the warmth of much more than their ovens.
Wide World Dining
More and more evidence is emerging that proves our Garden State has the highest quality of ethnic and ethnically influenced dining venues in the country. This biweekly assessment stamps that case a win once again for diners.