Krishna’s Kitchen
The foods of Gujarat are the soul of the menu at a warm, yet modest storefront that stands as the home kitchen of a daughter-father duo. They’ll be your guides to a lesser-known Indian cuisine built on grace and ineluctable balance.
Que Ricas
Come for the Venezuelan arepas, don’t miss the cachapa and ease on to the finish with a guava-jammed empanada. How delicious, indeed.
Touching All Bases: 11-13-23
A sandwich, sweet potatoes, sashimi, a curry and a new rice for a risotto take the lead in another U.N. of eats from the two weeks just past.
To Spice, with Love (Part Two)
All-pro masalas and a novella-like cookery book are all you need to bring the magic of Barkha Cardoz’s flavors to your home kitchen.
Mangia Toscano
Cosmopolitan-chic and sporting a well-edited menu that covers divergent needs, this downtown draw exudes sincerity and sophistication.
Ichi Sushi
Purist sushi-eaters: This one’s not for you. But if you like fishing for your fishes under robes of avocado and buckets of eel sauce, all lit like a Christmas tree and garnished like a showhouse garden, read on.
Brussels Parm
An easy-all-around supper gets an update that turns it into a suitable and more universally likable side dish for the Big Bird on the horizon.
Morgan’s Island Grill
The best ever, anywhere jerk wings top the lineup at a Jamaican storefront that brings heart and soul to a prized historic district. It’s all happening thanks to chef-owner Kenroy Morgan.
Robin’s Nest
A landmark in the downtown of a county seat spreads its wings to offer almost everything under one roof – and expansive outdoor areas. But is its kitchen being spread too thinly?
Flavor Range: 10-30-23
The favorites of this go-round take on every taste bud and treat each to quite the workout.
Jimmy Nardello Peppers
What do you do if you’re lucky enough to score a bunch of these Italian heirlooms late in the season? Very, very little. At first. Then, let your imagination play on.
Tom Valenti, Jockey Hollow Bar + Kitchen
Long a resident of Sussex County but more recently head of the kitchen at this mecca in Morristown, the newest inductee into TPW's chef-picks-chef society of top toques made humble foods haute and, in turn, influenced new generations of both chefs and diners.