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RESTAURANT REVUE: Val Pals – Share Foods

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Summit House

Forever a rising star, chef AJ Capella does right by a landmark that’s needed, wanted and used by its community. His food is articulate, his techniques polished, his imagination boundless. While all’s very well at this tony, clubby meeting place now, think of the possibilities if diners could join him on even more explorations.

Restaurant Revue HIGHLANDS

et al fine food

Down the street from Seastreak’s terminal in this Bayshore borough is a stylish home for contemporary classics served in a setting expanded from its original quarters a hop-skip away. Mostly reliable and always amiable, it’s a locals’ retreat.

Pumpkin Soup, Pumped Up

While pie is a fine finale for a non-decorative cultivated winter squash, a warming bowl that stems from its puree has possibilities for embellishments just about as wide-ranging as a prankish, carved jack-o-lantern.

Restaurant Revue SOMERDALE

Jalsa Indian Kitchen

Modernized takes on favorites from regions throughout India do the motherland proud. They also make for eating that ranges from thrilling to comforting, just like a trek along a proper Spice Trail should.

Carrots, Roasted and Brined

It’s usually one or the other. But with certain sturdy root vegetables, you can do both to great make-ahead advantage. At this time of year, prepping it forward is the way to go.

Restaurant Revue Somerville

Al Badawi

In a swanky, greenery-filled space with a dining bar as well as a dining area flanked by murals and lit by woven lanterns, foods fueled by ingredients made familiar by Ottolenghi share the spotlight with classics from the ages-old crossroads of Asia and Africa that is the Eastern Mediterranean.

When the Spices Are Right

A new round of favorites finds spicing in top form in classics ranging from a Vietnamese soup to a quintessential Middle Eastern spread, from South American ceviche to a South Asian masala sporting eggs. Even the kind of chicken that belongs in many pots gets into the act.

Inspo Sandwich

Not much for silly strains of fusion? Get that. Totally. But sometimes a convergence of two food loves can make for a winsome and satisfying something-or-other that might not have a name, but definitely has a place on a dine card.

Finger-lickin’ Good

An open house is a good way to corral a crowd of family and friends at holiday time, feeding them family-style the friendliest of foods. Want to make it easy? Give a hand to letting put-together finger foods do the heavy-lifting.

Restaurant Revue ATLANTIC CITY

Machu Picchu Peruvian

Warm-hearted classics from Peru are precisely imagined at a modest eatery just south of the emerging Ducktown arts and culture district. It’s led by a coterie of women who share the desire to nourish in every way. The food? Esplendido.

Pho Anh Dao

The namesake pho is the thing here at this 25-year-old landmark in a municipality with a host of standout Asian eateries. This one leads the pack for its renditions of the restorative Vietnamese soup.

Roast Chicken with Frisee

If you’ve never dry-brined a chicken and roasted it, do not wait for the new year to resolve to do just that. While you’re at it, give your bird a spin with some new accoutrements and feel the self-love.


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