460 Bistro
Turkey’s vegetable-centric specialties are second to none. But too many plates coming out of this kitchen of a swanky restaurant in Essex County need a second look before being served to diners.
Latin Port
A newcomer to a bona-fide restaurant mecca in Middlesex County follows a culinary course through South America, the Caribbean, Mexico and Central America. There are dishes most worthy – moqueca!, spinach salad! – and dishes in need of more care and concentration.
Zucchini Parm Shortcakes
Give the green squash some lovin’ by folding it into a biscuit-like batter and then layering it much as you would the classic showcase for strawberries. No whipped cream, but lots of melty cheese.
Andre deWaal, Andre’s Lakeside Dining
The newest inductee into TPW’s elite chef-picks-chef club of top toques in the Garden State may be justly revered for his haute French approach to seasonally specific dishes. But, then again, he’s got a ramen/soft-serve thing going in an old filling station. More to love about this Sparta-based virtuoso.
Antojitos Guerrero Mx
A high level of Mexican home-cooking marks this family-owned spot where those in the kitchen know how to wield spice and spin classics with skill and panache.
My Father’s Place
Within the Greater Bridgeton Amish Market in Cumberland County is a sit-down restaurant that serves stand-up fare straight out of Lancaster County, PA.
Of crabs, chicken, cookies and ice cream: 06-19-23
Mark your summer dine cards for these extraordinary eats from the two weeks just past.
Ham-on-Peach
From our own Deep South of the Garden State comes a winsome twosome that inspires a no-cook dish ready to fit the bill when 1) time is tight, 2) the heat’s on, or 3) you’ve a hankering for smoke-and-sweet.
Betty’s Seafood Shack
Be star-struck by Jersey’s top fishes at a newcomer to the South Shore divined in tribute to one who knew and loved its waters. For all the right reasons.
Snap Into Summer
Honeysuckle memories blend into sugary pea todays. The popcorn of June.
Bayshore Crab House
Just north of the Delaware Bay is a seasonal restaurant that celebrates the great water’s best harvests. It’s the province of a chef who comes from good oystering stock and knows a thing or three about paying respect to local fishes.
Fava Greens
You’re reading that right – greens, not beans. Sauteed, the leaves of the same plant that produces the proud bean can make a terrific topping for crostini.