NEW TODAY:

SUNDAY KITCHEN: Red Pomelo

Read Now »

The Garden State's independent news source for all things culinary

Eat

Restaurant Revue HACKETTSTOWN

The Sizzle BBQ

Sitting pretty in one of the Garden State’s new downtown dining destinations is an Argentinian barbecue specialist that stands apart from the you-getta-lot palaces with lighter, updated options.

Hot Off the Farm: 6-7-21

Yet again, it’s true: The Garden State’s best comes from … the Garden State’s farms.

Garlic Scapes

Those curlicues of green piled in bins at farmers’ markets? Grab ’em! Their uses are near-endless and their taste distinctively allium.

Springhouse Creamery Curds

Little Miss Muffet would not have let a mere spider frighten her away from her meal if its curds had been courtesy of this dairy in Sussex County.

Restaurant Revue FREEHOLD TOWNSHIP

Pokok

There’s tradition and invention, serious cooking and fanciful presentations at a wide-ranging Southeast Asian BYOB that spins the wheel of spice with mindful abandon.

Restaurant Revue New Brunswick

Dashen Ethiopian Cuisine

A veritable primer of essential foods from a country located in the Horn of Africa is found in the heart of a culinary hub.

Side Show

Seasonal Garden State produce is your go-to when it comes to picking a supporting cast for stars of the grill. Don’t be surprised if the minion gets a standing ovation.

Restaurant Revue Sea Bright

2nd Jetty

Catty-corner from the entrance to Sandy Hook is a seafood shack with a modern, high-toned menu that belies its indoor-outdoor, smell-the-salt-air style. No matter when you’re here, it’s the start of summer.

Lil Saigon

The spawn of a Garden State legend is doing crazy-good Vietnamese in a food hall. Praise be culinary genes.

Reimagination Is Fun: 5-24-21

Spins on the familiar spark smiles and show off the skills of Garden State food artists. These are my favorites of the fortnight just past; what are yours?

Stewing, Warm-Weather-Style

Surprisingly quick and easy to cook, unsurprisingly satisfying to eat with its beans-and-greens base, this cassoulet’s smoked pork and dried fruit accents get a lift from energizing heat.

Restaurant Revue SOMERVILLE

De Martino

A season-tipping menu, reimagined standards and broad scope of ingredients elevate a second-generation Latin-leaning restaurant to destination-dining stature.


Subscribe

Support New Jersey's foodways and culinary enterprises.

Subscribe »