Ed Schoenfeld
When the ground-breaking envoy for Chinese cuisine died last week at age 72, the Garden State lost a friend, a fan, a force of nature who foraged for everything edible, and an inspiring guide to creating cutting-edge restaurants.
Berg’s Smoked Meat & Poutine
Chef Kevin Berg, hyper-focused and determined to play Pied Piper into the world of Montreal smoked meat, scores a hat trick with sandwiches, a trio of gravy-, cheese- and brisket-topped fries, and sides that just might surprise.
Comforts & Joys: 1-17-22
Swaddle yourself in smoked salmon. Cuddle up to chocolates. Ogle that fat in a classic oxtail dish and just dig in. Favorites of right now are designed to soothe.
50 Ways to Use Your Hummus
Love the creamy, nutty, downright delicious stuff? You’re in good company. But you can do lots more with our beloved chickpea spread than you think.
Marcel Bakery & Kitchen
It’s hard to stop ordering at this Middle Eastern/Mediterranean storefront that has taken in its older sibling (MishMish) and now holds double the pleasure for diners both eat-in and takeout.
Convenience Foods
A friend believes food-shopping at farmers’ markets is only for those with time to spare in the kitchen. Not so. With the freshest fundamentals on hand, it’s simple to make quick work of a wholesome supper.
Esposito’s
If sesame-seed crust pies are on your go-to map for pizza, put this spot (or its sibling in Matawan) on your dine card. Tip on a hit: the vodka sauce pie.
Artisan Food Artistry
The Garden State’s culinary craftsmen and women are known for taking foods from our farms and spinning them into the something-extras that elevate our everyday meals. Are they convenience products? Yes. Of a very high level.
Coriander
Vipul Bhasin, the chef at this modern Indian storefront in Camden County, surprises with winks to the novel that pop out of the boxes of the familiar.
Bread Winners & Mates: 1-3-22
Starting with the staff of life and continuing with its key pals, favorite eats of the fortnight just past were about letting all-star ingredients do their thing.
Hail the Hearty Salad!
Don’t talk of diets, please. We’ve got enough to contend with, after all. But do talk of wintertime tosses of greens that deliver big punches of flavor and an abundance of nutrients.
DINE-Out vs. Eat-OUT
Oh, what a year: Late December back in 2020, we were marveling at how creative some restaurants could be, portioning off slips of outdoor spaces into dining rooms and fashioning foods that might warm at least in spirit, if not in temperature. As the seasons progressed and grew warmer, more dine-outs became literal eat-outs. Here’s to the hearty souls, both serving and seated, who adapted in style.