Weirdough NJ Bagels
Tangy, chewy and born of sourdough, a home-baker’s distinctive breakfast rounds need no embellishments to let you start your day on a roll. In fact, on better than a roll.
Paratha Project
The namesake flatbread may star at a princely showcase of India’s vegetarian street foods. But there’s more on a wide-ranging menu that struts its stuff in trendy style. Come for a timely education.
Taking It for a Spin
The next time you might be tempted to take for granted a tomato, bagel, bowl of ramen or spaghetti, or big ol’ hunk of meat, think about this quintet of five new favorites and realize what a pro can do by re-thinking a process.
Produce Junction, Part 2
Happy Labor Day Weekend! If you took the party challenge and did a little prep this past week, making the most of the convergence of high summer and fall vegetables and fruits, you’re ready and set to go-ahead with a great spread of eats. If you’re winging it at the last minute, do so with what’s prime at this most bountiful time of year with easy small bites of the put-together variety.
Edible Getaways
Suddenly, it’s the weekend that marks the unofficial end of summer. But you’re not yet ready to sing the season’s swansong, nor are you ready to call a halt to that blissful on-vacation attitude – not with weeks of warm weather ahead. Good thinking! Keep the Garden State’s dazzlingly intriguing ethnic restaurants in your sights and take a hot-footed escape at mealtime that’ll serve as a passport to our home state’s top culinary adventures. We’ve compiled a list of circa 2025 Restaurant Revue columns to jump-start escapes in our own very wonderful midst.
Los Bandoleros Tacos
Beefed-up Mexican staples benefit from the slow-cooked techniques of classic barbecue and a chef’s imagination to create a roster of winsome dishes. What’s fast-casual elsewhere is inherently deliberate and unhurried here. And all the better – much better – for the pace of cooking and eating.
Produce Junction, Part 1
Extend those invitations right now and have a party sometime on Labor Day Weekend. The season’s convergence of high summer and fall vegetables and fruits will lead the way to an easier-than-you-think menu of bright-flavor foods. Next Sunday, we’ll offer ideas of the last-minute variety.
Black Sheep Bar & Provisions: Fridays
It’s the most wonderful night of the week to many who frequent a place piloted by a chef with boundless creativity and a sense of pure fun too often missing in serious-food restaurants. Come to experience imagination gone edible and leave better educated. And smiling.
Lita
Glorious modern interpretations of Iberian classics come to tables in a setting chic, welcoming and spirited, and staffed by a team that’s truly all-hands on all-decks. There’s a glow about the entire place, as well, on the faces of Team Lita and on plates that hit their marks.
Different Strokes
This fortnight’s round of favorite eats is highlighted by less-common takes on the familiar, bringing delights either demure or double-barreled.
Ten Ways to Love Eggplant
Whether you’re an eggplant lover or you need the trappings of a parm to make it palatable, know that our Garden State is No, 1 in the nation for eggplant production and we at TPW want you to make the most of its time at NJ’s farmers’ markets and on local farmstands. That’s why we’re offering these non-parm how-tos.
Hen Vietnamese Kitchen & Bar
Miscues by both front-of-house and kitchen crews hinder what’s being served at a splashy, swanky restaurant and prevent diners from understanding key components of a cuisine that’s inherently vibrant and vivacious.