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.
James on Main
Chef Bill Van Pelt is one of the Garden State’s greats. He lets the farms, the seasons and the traditions of his native Warren County speak in the intricate, yet unfussy plates he serves forth at his modest BYOB that’s a magnet for culinarians.
Eat, Drink and Be Real
May you eat a pot of duck-fat roasted potatoes, a doozy of a dozen oysters or colcannon strewn with emerald kale this St. Patrick’s Day. But, please, no green beer. And if you’re wanting cabbage, partner it with bacon.
Sensory Experiences: 3-14-22
Sweet, tart, sour, tannic and umami factor into favorite eats of the two weeks just past, giving the taste buds a total workout.
Sun in a Jar (Part Two)
As promised, how to use preserved lemons. Which could be a book, not a mere second act. Today: A dozen simple put-togethers and a recipe for a lemon-licked meatball stew.