Southern Specialties: 08-14-23
HQ’d in the Pine Barrens for a week, Andy is eating in and around the natural treasure of 1.1 million acres and checking out its just-over-the-border neighbors as well. In her first three days of temporary residency, these edibles emerged as sensational.
Brine Times
It's too easy not to do! Brine, brine, brine those high-season favorites and extend their life without the complexities of canning.
Safu Sushi
The noise and the hubbub might be on the beach, not downtown, when summer’s at high pitch. But there are mod takes on sushi and its mates at this year-rounder in an always-hopping county seat close to the coast.
Stuffed Watermelon Boxes
Piled with feta and olives, dappled with shredded mint and sprayed with lime juice, carved cubes of melon remains get a clever treatment that makes them a party-ready hors d’oeuvre.
Royal Ganesha
A restaurant in a mall that’s not part of a chain? And owned by its working-on-the-premises chef? Yes, and yes. Peanut masala signals its potential.
The Downeast BLT
Bacon. Lobster. Tomato. Invitations sent out to as many dozens as you’d like to feed. It’s party time in the summer.
Stephen’s Restaurant
There’s no sleight of hand, but rather a sure hand with amped-up classics in the well-trod Italian American genre at a newcomer to the South Shore.
Good Karma Cafe and Harper’s Table
A good neighborhood joint is a valuable asset to a community. Does yours have one? We evaluate a couple, for better and for worse.
Mid-Summer Treats 07-31-23
Get yer peanuts, peaches, ‘bap, burrito with salmon, and a confection that billows with subtle sweetness right now, while they’re exactly right for eating. They’re all favorites from the fortnight immediately past.
The Savory Side of Peaches
Crumbles, pies and parfaits are fine. So is eating a ripe, juicy peach out of hand. But New Jersey’s favorite summertime stone fruit has potential beyond obvious sweet treats.
Tommy Pollio, The Pasta Shop
The newest inductee into TPW’s elite chef-picks-chef club of top toques in the Garden State proved his mettle as a teen and never stopped playing it forward in the kitchen. Today at his self-described “neighborhood restaurant” in Denville, Tommy Pollio takes the philosophy of Italian cuisine and applies it to local ingredients and deeply rooted heritage.
Jalapeno and Cilantro Grill
Way to go at a modest storefront that serves all-day breakfast? Cherry-pick the chef’s own takes from the Tex-Mex genre and experience sincerity supported by well-honed technical skills.