Li Beirut
Stop with Instagram for a moment and let your senses of taste and smell take charge at a Lebanese charmer that’ll teach you a thing or three about foods whose flavors trounce their looks.
The Circle
Chefs Brendan Ullmann and Tyler O’Toole bring attention to detail, commitment to fresh, local ingredients and a willingness to explore taste combinations to their new destination restaurant in Sussex County.
Here’s to the Champs: 11-22-21
The World Series, Super Bowl, Stanley Cup, NBA Finals and MLS Cup are to their respective sports what these dishes are to their genres.
Relishing Cranberries
A little late this year, but nonetheless inspiring, one of our Garden State’s top crops is here just in time to make a quick, fresh, seasonal condiment.
Ryujin
A mere-months-old modern Japanese restaurant turns an alternative to a regular piece of sushi on its ear by virtue of high design and on-point technique. It doesn’t stop there.
Harold’s New York Deli
Blintzes and brisket, pastrami and giardiniera, whitefish salad and the fluffiest matzoh balls in the richest chicken broth ever. What’s not to love? (OK, one thing; but no need to be a schlemiel about it.)
Green Beans: A Bundle of Possibilities
If the glop-and-crunch classic isn’t on your hit parade, consider the alternatives for the legume that lost its string somewhere along the line, but doesn’t have to lose its verdant, fresh taste.
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.