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SEASON’S EATINGS: Bok Choy, the Farmers’ Favorite

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Eat

Biang Biang Noodles

Thick and extra-extra-wide like a belt, the noodles from northwestern China are meant to be sauced simply. They’re at their best when tossed with winter’s Garden State-grown greens.

Crew

English muffins take center stage at a breakfast-lunch spot in the borough’s downtown. Billed as artisan and the base for myriad sandwiches, they fall short in flavor, lacking tang, toasty notes and, ultimately, satisfying ties to their companions. How is it that the best dish at a breadstuff specialist is a salad?

First Licks

Wintertime, and the eating is varied and vibrant. The Top 5 favorites of the two weeks just past prove that without question.

Hot Potato Salad

Partner roasted spuds with a mustard vinaigrette fortified by rosemary and have a dish fit for an indoor picnic you’ll fondly recall in July.

Community Café

It’s a warm-hearted gathering place born of the disparate, yet like-minded cultural sensibilities possessed by a collective of women who love to nurture their neighbors with food and drink. Good eats? Yes. But more that’s also important.

Roper’s Way Farm Jams

Jarad Roper crafts preserves with an edgy appeal from the fruits he grows on his family’s farm. His goal: to make each more than a spread for breadstuffs.

Eat

With a Little Bit of Luxe

Happy New Year! Let’s start it off by ogling something that’s utterly, divinely sensuous and unlikely to be made at home by any of us mortals. Can this dish of riches offset the rigors of winter?

Restaurant Revue STATEWIDE

Resolutions for 2025

What can diners and restaurant owners and chefs do to strengthen our culinary community? Make a resolution that works to that end. We offer several for both populaces – and hope y’all come up with some of your own to show mutual support for those at table and those working behind the scenes.

Curry Leaf-Coconut Halibut Stew

An aromatic accent bringing depth of flavor to animal, vegetable and mineral proves a taste that can bind a bowl of disparate and warming elements.

Brandon Heim, Buoy’s

The newest inductee into TPW’s chef-picks-chef society of top toques claims “food is the only thing” he thinks about. That devotion manifests itself on his menu at Buoy’s in Manasquan, where reservations to his fixed-priced dinners are claimed in a matter of minutes. Ed Sherry profiles this rising star on the Shore scene.

Restaurant Revue Statewide

A Baker’s Dozen from 2024

Only 13? Three times that number initially rose from the roughly 1,000 dishes eaten and considered for this annual list of restaurant favorites from the year coming to a close. Several times that number could have made the final cut; it was a very, very good year of eating. That makes these 13 all the more winning.

The First Day: An Argument for Lobster

Fit for a New Year’s Day supper (and amenable as well to a New Year’s Eve tete-a-tete far from those madding crowds) is the granddaddy of malacostraca, which is at its flavor peak now.


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