Sushi by Kazu
Ply the menu at this outlier where elegance in the artistry of Japanese cuisine long has been celebrated to find dishes that showcase the chef’s considerable skills. Avoid intrusions of mod oddities.
The Potency of Produce: 8-2-21
Fruits and vegetables, solo or blended or used to infuse, have a powerful influence on mid-summer eats.
The Many-Sided Watermelon
Mark Twain believed it’s what angels eat. Earthly beings who dare to do more than devour it out of hand know it’s among our most versatile fruits.
Mustache Bill’s
The summer love that lasts forever: That’s chef-owner Bill Smith best-of-all-time diner, where the fish and produce are local, everything’s made from scratch, and a culture of civility reigns.
The Borscht Belt
Cue the hype! Enter the schtick, stage left! Is this new deli a showstopper or a comedy of too many errors?
At Samaha’s
Tomatoes, corn and peaches: The Holy Trinity of High Summer in the Garden State. Farmers sew – and we are reaping.
Chef Brian Gualtieri of Piccola Italia
Is it any surprise that last month’s chef – who used fresh, local ingredients to create new dishes – is guiding the Train to an Ocean Township chef with a similar philosophy? Hop aboard for Italian cuisine crafted with French culinary methods from Garden State ingredients.
Baguette Delite
Banh mi as good at the granddaddy’s in New Orleans East? Yes, and reliably so for a decade now.
Local Greek
Just off the main drag, but inked on the dine cards of locals, is this hit restaurant where soul-satisfying foods conspire with a convivial scene to make for anytime eating.
News on Normal: 7-19-21
Nothing fancy somehow catches the fancy, when it’s done with loving care.
Mazi Piri-Piri Sauce
Hot foods, way cool memories – and a flavor that springs eternal.
The Smithville Inn
A pretty setting, a gracious staff and a nod to history cannot make up for food that shuns in-season ingredients, plates that are marred by carelessness in the kitchen, and concepts that fail to show respect for the Garden State’s cherished foodways.