Veganized
Culinary cliches need not apply at this college town mecca: No, chef Ron Biton serves dishes that defy stereotype and define the possibilities of creating an exciting menu that puts into starring roles ingredients that elsewhere take a back seat.
Leeks, Reprised
Heed your oven when it begs the chance to employ a little alchemy and turn this elongated allium into a confit.
Lobster Alley
The beloved borough that brought us nonna-made Italian eats, John Basilone and hot hairdos of the 1960s now serves us lobster in stellar bisque and roll form. But don’t pass by the butter “pie.”
Worldly Bites and a Bright Sip: 10-11-21
Come eat with Shawn – and read all about his greatest food hits of the fortnight just past.
The Last Tomatoes
What to do with those end-of-season love apples? Give them love, a little sorcery and a pinch of your time. In other words, send the vintage off in style.
Menya
A blossoming borough in Middlesex County has met its match in a ramen house that mirrors its best qualities.
The Front Porch
A pub is much more than just a pub when its chef crafts a menu that spotlights updated Asian-accented classics. Fair warning: Melissa Mak’s galbi burger and “bimbimmak” might distract you from the big play on TV.
Pears, Perfect for Pairing
They may not be fall’s glory fruit, but they’ve got what it takes to run the table in your kitchen.
Juniper Hill
Chef Josh DeChellis stays true to his mission of bringing seasonally attuned fine-dining fare to an educated audience. His skill and wisdom show in every dish on his concise menu.
Daymark
An LBI year-rounder is seafood-strong, as you might expect. But don’t think the kitchen goes shy on its meats, vegetables – or a pie-slice of a fruit tart.
Luxury Goods: 9-27-21
Lobster and a primo chop, the king of crudo and the queen of mushrooms. Oh, yes: There’s even a hot dog that hits the heights.
