Tony’s Lunch(eonette)
In the Deep South of the Garden State a breakfast-lunch spot within the region’s famed Produce Auction complex serves as an emblem of place, all the while capsulizing its marquee industry, most influential culture and the needs of locals on a proudly old-school menu.
Pickled Mustards
Readymade versions of an Asian staple can expand the scope of its use, absolutely, But don’t waste the time convenience provides: Experiment with a food that’s vivacious and versatile.
Chris Minikus, Salted Lime Bar & Kitchen
Classical training in the kitchen is put to good use by a chef at a restaurant in Somerville that many think is Mexican, was conceived to be Latin-leaning and stands today as melting pot of global influences. It’s home to TPW’s newest inductee into the chef-picks-chef society of top toques and the focus of Ed Sherry’s new profile.
The Inn at Glen Gardner
The 21st-century shows its rustic-modern side on the plates and in the welcoming scene created by a husband-and-wife team in a northern Hunterdon County borough. Tweaks? There could be a few. But much of what’s on tap is satisfying to a regular crowd of locals and day-trippers.
Chamoyz Snack Bar
Mexican bites and sips built on a foundation of produce come in all forms at this storefront in a food-filled downtown. N.B.: It’s one of an increasing number of pop-in spots statewide where the fueling is easy, varied and inevitably vivacious.
Rockin’ Around the State
Once again, the quintet of favorites takes in a world’s-eye view from Garden State restaurants. This time: South America, China, Italy, India and Mexico. And all without need of a passport.
Layered Like Lasagne
Take staples – bread, onions, beans, greens – and turn them into a bake that’s awfully sporting at this time of year. It’s light on effort, heavy on using what’s already on hand, and satisfying for solo eating or feeding a crowd.
Porta Rossa
No coulda or shoulda about it: The pastas at this focused side-street spot are top-tier contenders for the Garden State’s finest and where high craft meets the vision and mission of chef Matt Ruzga.
Val Pals: Share Foods
Fish Head Soup at Tasty Moment in Edison kicks off a chain of eating thoughts inspired by a TPW subscriber’s most thoughtful observations: There’s more to a hearts-and-flowers holiday than dining in traditional deuce form. Read on to learn why – and on what and where.
Vegetable Stock Cream Soup
Employ the old adage “honey from a weed” and turn the makings of a broth into a meal of its own. P.S. The “cream” is only an illusion.
Downtown Peru
Chef Laly Acosta, cooking out of a new roost in the blueberry capital of the world, already is shifting local dining perspectives to favor classics of her homeland that she deftly energizes with technical precision and unshy spicing.
Sportsmanlike Conduct
For the Super Bowl, a Cheesy Corn Bake is a diplomatic solution to the problem of what to serve to a crowd that might be on opposite ends of the rooting game. Or, merely inconsolable – until this dip is set before them.