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Restaurant Revue PRINCETON

Jammin’ Crepes

There’s a chronic line leading to the ordering counter at this mainstay on the main drag of the university town and good reason for it: The marquee food is in tune with the seasons and its comrades know how to harmonize.

Springing Up: 4-25-22

The season of renewal is busting out all over, in crepes, stew-y soups, ice creams, an accent that commands a pork dish, and even a vegetable that’s tender and warm. It’s all the start of something big.

Spring Rabe

Ring in the season with a tender, mild, easy-cooking early-harvest vegetable.

Restaurant Revue HARRISON

Charley

Both urbane and coffeehouse casual, this new Viennese bistro from a Michelin-starred chef is settling into its upbeat space within a modern apartment complex in a neighbor-to-Newark town. There are some mighty good eats, but also inexcusable slips traceable to kitchen crew missteps and sub-par ingredients.

Restaurant Revue MILLTOWN

Pho & Baguette

Take-out, then dine outside on a bunch of banh mi and a restorative soup, courtesy of a cheerful storefront spot that specializes in both Vietnamese staples.

Roasted Carrot Spread

Blitz in a food processor roasted seasoned carrots, a sweet potato and garlic. Use at will. It’s as simple as that – and as delicious and nutritious as it sounds.

the bent spoon

If you missed out on having ice cream on that 85-degree day this week, make it up to yourself by heading to Princeton and getting with the program of eating what you like, when you like.

Restaurant Revue CRANFORD

100 Steps

Kara Decker walks the walk of smart cooking, partnering seasonings both expected and unexpected with seasonal ingredients. She’s not frustrated by what’s unavailable but exceedingly clever about using what is.

Dirty Dills

These pickles will spear your heart: Made by hand in Sussex County, they come in flavors that give a nod to picklers in ports worldwide. Bacon pickle, anyone?

The Farmer’s Daughter

There’s a burgeoning world of culinary cognoscente living and working in Sussex County – and tables at this buzzing BYOB in its county seat set to celebrate what they grow, produce and forage. Resolving what now falls short in terms of sourcing and execution will allow that to happen.

Kale-Daikon Slaw

This hearty side show is the perfect foil for pulled pork or any kind of barbecue – and it eases into a solo act with the addition of an accent or three.

Restaurant Revue STATEWIDE

Local Hero

Do you inflate the culinary stature of your most beloved hometown restaurant? Many people do. But you don’t have to in order to show your love and loyalty. Here’s why being there for each other is all you really need to do.


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