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White Rice, Revived

Or: Confessions of someone who only does takeout Chinese when the moon is full on a fifth Tuesday.

Born to Bake

There’s something about a Carey Bell confection that sets it apart from the pack. Flavor, texture, attitude, appearance – they all play a part in giving her work a voice that’s riveting, distinctive and, perhaps most importantly, intuitive.

Hail to the Chef’s Scallops!

Two award-winning chef-restaurateurs who follow the seasons are celebrating this time of peak scallops with created-for-the-moment specials.

Restaurant Revue Highland Park


Irresistible empanadas, sweet corn pancakes known as cachapas and a sandwich thrill called patacones are found at a Venezuelan BYOB with charm to spare.

Jersey Best: 3-29-21

Could I be eating better any place else? No, I say to myself, as this fortnight draws to a close. Not with the skilled growers and fisherfolk, artisans and chefs working here in the Garden State.

Restaurant Revue Hackettstown

Home Made

The name is no misnomer: There must be a coterie of babcia in the kitchen of this destination for Polish specialties making magic with everything from sauerkraut to pierogies to kielbasa.

Restaurant Revue Statewide

Reviewing Revues

If there’s one thing we can be certain of in this pandemic era, it’s that our restaurants know how to change on a dime. In fact, several of the spots we’ve highlighted in the past few months already are introducing new dishes, planning special dinners and even expanding. Here’s a quick look at what’s happening as we celebrate early spring.

Drew’s Bayshore Bistro

Can a restaurant bring vitality to a town, change culture and maybe even solidify community? Can a chef spark joy, educate and stimulate? Can a favorite dish not wear out its welcome, but actually improve with a little age? Yes; yes to all.

Restaurant Revue Somerville

Ai Sushi

Front-row seats to the show of sushi chef knife skills aren’t available right now. But what is turned out by the masters are primo rolls and masterful sushi and sashimi. Eat, enjoy – and respect.

Promises, Promises: 3.15.21

The first rabe of the year; a soft pretzel that takes one back out to the ballgame; eggs that do Easter proud; a light, bright, decidedly non-wintery stew; a food meant to eat by hand at the first picnic of the season: These harbingers of spring flavors topped my personal eating chart during the fortnight just past.

Restaurant Revue Tinton Falls

Nettie’s House of Spaghetti

Find classics respected, revered and fashioned with craftsmanship at once time-honored and modern at a restaurant that relies on the familiar without resorting to cliché. It’s amore.


Nest Egg

Are you an egg head or a good egg? Do you put all your eggs in one basket only to end up with egg on your face? No matter: Just don’t walk on eggshells when you want to fix food fast because, if you have a dozen eggs in hand, you can get cracking on easy eating.


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