Turkey Chili
White beans, plus much that’s sitting post-feast in your crowded fridge, can combine to make a supper fit for a crowd.
Strada
A respite from the day with intriguing antipasti and a soon-to-be-famous polenta Bolognese, this brand-new pizza bar could sit pretty by relying on tomato pies. But it goes a step or three off-trail and that makes a big difference.
Koreander
Closing in on a decade of serving traditional Korean fare to its community, this stalwart in a modest, slender space hits high notes when it counts most. And its kimchi fires on all cylinders.
When the Best Gets Better: 11-8-21
Just when you think you’ve had the very best of something – be it a quiche or a ceviche, a hot chicken sandwich or a fruited tea – along comes a new take to turn your head and steal your heart.
The Soul of Sweet Potatoes
These spuds don’t need more sweetness to strut their stuff. In fact, a counterpoint of sour, tart or heat brings a delightful yin-yang spirit to the Thanksgiving staple.
Drew’s Bayshore Bistro (reprised)
New starters at a longtime restaurant love prompt a visit. You know? There’s a reason why this Southern-accented destination that celebrates Garden State ingredients and foodways is on the tops lists of every member of New Jersey’s culinary cognoscente.
Namkeen
At just a year old, the hot chicken and waffles specialist that fuses the sensibilities and flavors of Nashville and Pakistan has become a must-stop for those looking for big tastes in street-food style.
Shredding Sprouts
Take a sharp knife to your Brussels, then sauté with accents to make a sauce fit for pasta and noodles, rice and potatoes or to serve alongside meats or fishes. Or, keep this easy-does-it dish in mind as a Thanksgiving side.
Scott Anderson, of Elements and Mistral
With forests, farms and the ocean at his disposal, the New Jersey-bred chef believes he’s got a world of ingredients – and possibilities – at his disposal, right here in the Garden State.
The Speckled Egg Café
Don’t expect a right-this-way sign or fancy furnishings at this quixotic café where a decidedly unshy chef answers to whim and whimsy when mining seasonal ingredients to put original spins on classics. The result? Flat-out delicious food.
New Ginger Indian Grill
With takeout and delivery the M.O. for now at this newcomer, pick a perch in a nearby park or back yard to slurp lyrically spiced sauces – furtively or brazenly.
Quintessential Fall: 10-25-21
Much ado about autumn, much so fitting for this refreshing time of year.