Zaitooni
At a buffed-up side-street storefront, Lebanese classics remain the focus. The menu, and the hours, may be truncated these days, but whatever chef-owner Fred Messihi cooks up is never short on flavor.
Greek Fries
At Efi’s Gyros in Montclair, Ella finds the seasoned spuds not only stand on their own, but may need to be ordered in pairs – one to eat on the premises, one to fuel the ride home.
The Lookout
The drama unfolds at Ferry Park, where an old restaurant hand on the peninsula with a new concept competes with entertainment courtesy of both Mother Nature and humans. Is there a clear winner?
Rolls & Bowls: 8-29-22
Favorite foods of the two weeks just past see new spins put on styles long popular in culinary culture.
Artichokes
Today we take a crack at solving the mysteries of the pointedly intimidating vegetable that tastes too good not to try to cook. When something’s in season, we can’t let ourselves be intimidated.
Tsuki
Purist sushi doesn’t dominate at this neighborhood BYOB where chef-owner Ginn Huang spins out rolls that reveal an Expressionistic spirit. All that riffing is balanced by service that’s invariably personalized and welcoming.
Alex Saneski, APEM
A chef who completely breaks the mold to redefine so-called “premium” ice cream today is inducted into the elite chef-picks-chef society of highest quality in the Garden State. It’s fitting that this Passaic native set up shop in Bloomfield, where he could tap New Jersey’s resources and mine our people as well for inspiration.
Thisilldous Eatery
Oh, what a wondrous thing Mike Moyer’s Sausage Gravy Bowl is! And his sweet-hot omelette. And especially his Cowboy Brisket Sandwich. But these days there’s a bittersweet ending to a meal at this beloved luncheonette, and it has nothing to do with the desserts.
Little Star
Bassam Njeim and Louisa Ajami bring a new line of Middle Eastern specialty foods to market. Join the queue at their first-ever stall at the West Windsor Farmers’ Market.
Green Bell Peppers
This is the story of a dreaded vegetable rising to the occasion of being a true team player when managed by a culinary coach whose palate is attuned to balance. The lesson learned? It’s not that you don’t like a certain food, it’s just that you haven’t had it prepared the way you like it.
Shore Shake
The farmers’ market food truck favorite takes milks and sweets, fruits and vegetables, accents feisty and calming – and blitzes its way into the hearts of its fans. Including our intrepid scout, Ella.
Sky Café
Far from the roar and congestion of EWR, JFK and PHL is a little airport in a sprawling, agrarian municipality in Hunterdon County where modernized classics take its café’s diners on a vacation spanning breakfast or lunch. Or, perhaps, both.