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.
Time to Revive the Rutabaga
We’re nigh on the high season for this perennially overlooked root vegetable, so this time around, put it to good use in a hearty pie that offers good nutrition, ease of preparation and a heap of comfort.
Pals’ Night Out ’24
Gathering your besties during the heart of the holiday season is always a challenge of time and place. It’ll be up to you to make time for those who are dearest, but we’d like to help out with place. Here’s a heaping helping – 20! – of suggestions culled from our Restaurant Revues posted this year.
Panas House
Tucked into a corner storefront in a residential part of this city in Union County is a sure-bet for superior cachapas, arepas and a burger packed with not one, not two, but three meats – and more. It’s not size that matters, but the way these Venezuelan classics are cooked and assembled. Think bawdy and beautiful.
Causa Confession
Please don’t judge a recipe by its photo – at least not in this case. A proper rendition of the lovable mash of sweet potatoes and a companionable filling does make for a happy holiday dish that’s amenable to many.
The Yard
Worth more than a pit-stop pre-show at nearby Prudential Center and NJPAC is this class-act casual restaurant in Military Park that’s the brainchild of premier chef-entrepreneur Kai Campbell. Ed Sherry gets lost in its sauces, in all the right ways.
Saimin (Not Ramen)
At Hawaii Station BBQ & Poke in Edison, the 50th state’s signature noodle bowl is a blink-and-miss-it item on a menu that rewards careful readers. And devoted eaters.
Dough
A classic for our time is a pizzeria, grill and tavern born out of a starter that’s now old enough to vote and continues to fuel the soul of a wide-ranging menu. When looking for a place to gather outside the home, this is your ticket to pleasing a crew with equally wide-ranging tastes.