Ficus Bon Vivant
Far too much tastes far too bad at a downtown café-cum-restaurant that prides itself on its worldly menu and top-flight ingredients. From dish concept to execution to disconnected service, the flaws appall and need to be addressed.
Lobster Causa
Party time? Think this versatile dish from South America that can star shellfish or chicken or vegetables or anything that partners with potatoes. Its flexibility is its touchstone.
Andrea Trattoria Italiana
Sincerity is a tangible at the latest incarnation of a rustic, yet dressy restaurant from chef Andrea Covino. Here, it’s in the food, the setting, the service and in all the ways heart and soul are expressed.
Salad Upgrade
’Tis the season to re-think the tosses that have served you well these last several months. It’s time for something more challenging and complex – something not accomplished by adding cheeses, seeds, fruits and nuts.
HoopHouse
A global swarm of styles is in sync with the happy-jumble decor at this casual eatery in an emerging hub in Burlington County. With mission being tied to farm-sourcing, however, the folks here must be resolute in name-checking those sources on menus.
Ol’ Bean
Has a new bean at the market caught your eye? Give into temptation! Tasting it is likely to turn a mere flirtation into a long-term love.
Saltwater Social
Someone needs to be watching how plates are put together in the kitchen of this snappy-looking meet-up spot in a rejuvenated, culinary-centric downtown. The setting’s divine and classy, but the executions too often stand in contrast with what’s printed on the menu.
Homemade Tomato Sauce
The greatest gifts do come from the heart, but the best of the greatest gifts come as well from harvests at our Garden State farms and the backyard gardens of friends.
Lola’s Café
Next-door neighbor and offspring of White Horse Wines & Spirits, this city-style, swanky day café is the answer to wide-ranging needs for smart, contemporary eats. It’s the dream of a couple who know how to do it mindfully and right.
Mostly Meaty
Beef, pork, a mix, even a hot dog: Dominating this round’s favorite foods are meats, in all their hearty, sauced, spiced and marinated glories.
Lose the Labor
Time’s always precious, but never more so than on holidays – especially one seen as the unofficial curtain call to summer. That’s why we’ve got extra-quick eats on today’s docket.
Fredy Umanzor, Chef Fredy’s Table
The newest inductee to TPW’s chef-picks-chef society of top toques has spent 40 years in Morris County pro kitchens. Today, as chef-mentor and devoted community member, he’s the proud co-owner of his own restaurant in the competitive county seat.