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Ma & Pa’s Triple-Decker ‘Heaven’

It’s a bruiser, this wanna-be hand-held that’s a many-layered thing coming out of the Tex-Mex-meets-BBQ genre. And it’s a gentle giant that, if it doesn’t kill you first, will win you over with its doe-eyed charms.

Restaurant Revue FRANKLIN TOWNSHIP

Mia’s Vietnamese Cuisine

In the heart of the Garden State’s Spice Route that wends along Route 27 from Newark to Princeton sits a decade-old independent restaurant where classic foods of Vietnam play out with purity, simplicity and technical precision.

Spring Chicken

The season of rebirth sees a new crop of chickens from a singularly focused farmer teaming up with current-harvest vegetables to make for a quintessential end-of-weekend supper. (Next “Bec Bird” gets spatchcocked on the grill.)

Susumu Shinagawa, Okinami

Where does the Garden State’s itamae legend Kunihiko “Ike” Aikasa go out to eat for sushi? To the counter of a revered colleague now practicing his craft at a small, modest and always-popping storefront in Norwood. “Chef Shina” is the master’s selection to TPW’s chefs-pick-chefs society of top toques, and his own story is reflective of the manner in which he approaches every turn of the knife: with utmost care and inspiration from ingredient.

Restaurant Revue TOMS RIVER

Ishtabach

Signature dishes from the Kurdish-Syrian repertoire are in the spotlight at an anchor of an upscale shopping center called The Row. The lively, high-ceiling eatery is an import from Jerusalem and it’s one of the few places where the savory pastries called shamburak reign.

Bok Choy, the Farmers’ Favorite

Garden State farmers are high on this spring’s harvest of the ancient Chinese cabbage that’s a member of the mustards family and known for its two-part harmony of crunchy, juicy stems and tender green leaves. Use it now to make a bowl that celebrates a prime vegetable and its many friends.

Restaurant Revue JAMESBURG

Bovine Burgers

Indifference and unmannerly attitudes make matters of flaws in the marquee specialty at this bustling downtown-style roadhouse worse. Time for management to step up and set things right in both food and service.

Old-Gen/Next-Gen Homey

There’s something embraceable and warming about each of the favorites in this round, be it something reminiscent of the past or looking ahead to new ways of preparing a food that’s fundamentally old school.

Strawberry Strata

It’s seasonally appropriate and sensationally versatile at the table – a layering as suitable for breakfast as it is for dessert and starring the rosy jewel of a fruit that marks spring at its peak.

Restaurant Revue COLLINGSWOOD

Maria’s Bread Sandwiches

Side-by-side storefronts in the downtown district harbor a peaceful drop-in for breakfast and lunch that goes beyond the rote and taps into originals with style and verve. Breakfast Salad, anyone? Or Old Bay chicken on a za’atar croissant?

Restaurant Revue WESTFIELD

J. Bone’s Barbecue

The pitmaster at this newcomer may have rubbed elbows with accomplished stars of the national BBQ circuit, but has lots of lessons still to be learned. Primary among them is making sure meats are served at optimal temperature and texture. Room temp and bone dry are not what barbecue is about.

Asian Pesto

Tap into spring’s verdant herbs to come up with a most adaptable condiment right for everything from noodles and stir-fries to grilled steaks and dumplings. In other words: Why wait for basil to make a sauce that’s endlessly useful?


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