Escarole
Often overlooked, this member of the chicory family may look like a thick-rooted head of lettuce, but its inherent sturdiness and bitterness make it versatile and companionable.
Vibe N Slurp
Cheer, lots of it, fuels a blended family of Japanese and Caribbean on-trend foods at a storefront in a strip mall. Ramen, rice bowls and bao buns are the dishes folks are ordering, but the kitchen falls short on critical fundamentals. Result: No excitations here.
Comeback Farm Preserves
Nothing like applesauce from the best organic heirloom apples. Which will lead you to butters of Asian pear, peach and pumpkin. Eat as is, all by yourself. Or share.
Vatan
You might come for the snack foods at this fresh, young sibling to a Jersey City stalwart. But you’ll stay for spirited takes on classics and return because there’s a whole lot of fun happening on these plates.
Pattenburg House
Serving forth since 1872 and known for its live music scene, this old gal has been spruced up and is looking fine. But fixer-upper work must be done on its menu and plates, which need an infusion of primo ingredients and inspiration from the region’s many vibrant farms.
Old Reliables, New Ways: 3-28-22
A calzone stuffed with clams in their shells? Eggs popping out of a veritable casserole? Garlic as frothy as a souffle? Familiar foods find fresh uses in favorite eats of the two weeks just past.
Hearty Salad Greens
Raise a glass to toast the sheer freshness of just-harvested Garden State salad stuffs. Yes, we mean picked now.
Bill Van Pelt: James on Main
A boy from Independence who took to the culinary life young, proving his mettle and talents while working for others, returned almost-home to set up a farm-to-table restaurant in the town he long loved. Today he joins the Garden State’s elite Chef Train club – and, as his selector says, “he’s been crushing it” for years.
Ria Mar
Anchored in a cozy borough for 35 years, a Portuguese stalwart remains its rollicking, old-school self, fit for celebrations accompanied by overstuffed plates. Saude!
Asante’s
Ghanian dishes are warm and hearty, bolstered by bolts of ingredients with sunshine and accents that bring new life to staples. What’s more, there’s a related food market next door that allows the culinary adventure to be continued at home.
Eggs-tra! Eggs-tra!
Start with eggs. You’ve got to start with eggs. But for this dish, go for the best eggs. Like the ones from Grow It Green Morristown, which is all about sustainability, stewardship, education and accessibility to fresh local food.
Toum: Garlic, Fluffed
A staple in Lebanon, where it’s rightly revered, this meringue-like pouf made by Steven Price of River Lea House brings Mediterranean magic to mealtimes.