Bumping It Up: 5-9-22
That something extra is behind every favorite bite taken in the two weeks just past. From Mexican to chippies, from chocolate with a whisper of peanut and a cupcake strong on produce department ingredients to a seductive salad dressing, these foods got it going on.
A Pot O’ Luck
What to take to a collaborative supper at the new Peach Laroo in Egg Harbor City? Or to make for a community gathering? Or on a rainy day, any time of the year? Old friends: clams and chicken.
Oldwick General Store
Chef Sam Freund’s famous sandwiches are back and being served in a space that’s served its community since the 1700s. But there’s more – including primo baked goods and house-made preserves that convey the best of yesteryear while doing right by today.
Carol’s Chocolate-Peanut Butter Cups
To eat one of these chocolates is to leave Earth. Temporarily, but oh so happily.
The Thistle
If this photo is making you wistful for the fish-and-chips of your childhood, stop wasting time dreaming and get a move on in the direction of this ace place for the British national dish.
Full of Beans
Don’t make excuses; do make a pot of beans that you’ll divide into two or three or more containers that become dinner.
Nick DeRosa: Publick House
The chef behind the standout in Mountainside might be both established and underground, according to his selector to the Garden State’s elite Chef Train club. But word is spreading. And, with a new butcher shop and a second restaurant on the way, his star isn’t just rising, it’s rocketing.
Wildwoods BBQ
Aussie mates from way back stake their claim in the smokin’ hot Cape May County dining scene and do much more than throw shrimp on the barbie. Bottom line: Their new mecca is a ripsnorter.
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.
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.