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SUNDAY KITCHEN: The Great Dips-for-Dumplings Experiment

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Peanut Sauce in a Jar

Use the dregs of a jar of peanut butter to make one of the most versatile sauces in the cooking world. It’ll be done in the time it takes to double-play “Twist and Shout” and give new meaning to “shake it up, baby.”

Pollos Pucalor

Neither big-box store nor supermarket rotisserie birds will satisfy after a session with Olmer Puentes’ expertly seasoned chickens coming hot off the spit at this Colombian specialist. P.S. There’s a sibling in Morristown.

Restaurant Revue ALEXANDRIA AND HOLLAND

The Little York

What might seem old gets spiffed-up with new touches and conscientious sourcing at a centuries-old spot on the National Register of Historic Places.

Pickled Strawberries

Why not make the very most of this now-in-season berry by doing something a little different with it that makes it deliciously charismatic in a different way?

Eat

Three from the Mouths of Locals

Cape May County’s year-rounders know best when it comes to the kinds of everyday good eats visitors to its backroads and beaches might have a hankering for, be it on a daytrip or during a settle-in stay.

Restaurant Revue BARNEGAT LIGHT and BEACH HAVEN

Holiday Snack Bar and Mustache Bill’s

Two icons of Long Beach Island are still serving forth this season. Both are imbued with tradition and sincerity that take decades to engender.

Smoked Bluefish Dip

Scallop Shack Farms’ extraordinary spread will make itself right at home in your kitchen, proving its usefulness and camaraderie with far more than the usual dip partners.

Restaurant Revue CAPE MAY

Mayer’s Tavern

Simple goes spectacular at the revival of a once fight-prone local haunt that now draws the culinary-centric angling to be seated in front of whatever chef Rob Marzinsky is dishing out.

Cape May County Riches

Spend a handful of days in our southeasternmost county listening to what locals have to say about their home-grown eats and you’ll come away with a bounty of splendid fare – such as these fab five recommendations that top the charts for the two weeks just past.

Rainbow Chard

Pretty in its vibrant colors, this green partners with salty cheddar curds in a quiche that suits meals of many sorts.

Restaurant Revue Statewide

Un-Chained, Part 2

Our essay on the detrimental nature of chain restaurants, “Wrench in the Food Chain,” spurred a squall of comments and questions. What’s carried forth is an interest on your part in finding alternatives to chain dining. So, earlier this week, we offered suggestions for non-chain eat-outs in the Mexican and Asian realms. Today, in the second part of our mini-series, we showcase the new generalists, some that spin comforting common fare, others that delve into a concept with precision and passion.

Restaurant Revue Statewide

Un-Chained, Part 1

Our essay on the detrimental nature of chain restaurants, “Wrench in the Food Chain,” spurred a squall of comments and questions. What’s carried forth is an interest on your part in finding alternatives to chain dining. We offer ideas today and will again in our Restaurant Revue column posting Friday, June 7.


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