Ice Cream: It’s What’s for Dinner
Because, why not? It’s summer, you’ve got your favorite place and you ought to do more than merely pop in post-supper for a bob of the stuff.
Georgian Chef
Plant-based dishes are big stars at a new storefront spot that showcases the cuisine of a country at the intersection of Europe and Asia. It’s where familiar ingredients are shown in their ages-old, yet remarkably refreshing element.
Turtle Gut
Its name inspired by an inlet long gone, the chef-owners of a café with a water-view perch choose not to count on advantageous location to draw diners. No, the lure here are intriguing sandwiches, breakfast fare and pastries.
J.S. Foodies Tokyo
If this import from Japan directly to Princeton has anything to say about it, the souffle-style pancakes known as kiseki forever will be in fashion.
Pollos Pucalor
Neither big-box store nor supermarket rotisserie birds will satisfy after a session with Olmer Puentes’ expertly seasoned chickens coming hot off the spit at this Colombian specialist. P.S. There’s a sibling in Morristown.
The Little York
What might seem old gets spiffed-up with new touches and conscientious sourcing at a centuries-old spot on the National Register of Historic Places.
Holiday Snack Bar and Mustache Bill’s
Two icons of Long Beach Island are still serving forth this season. Both are imbued with tradition and sincerity that take decades to engender.
Mayer’s Tavern
Simple goes spectacular at the revival of a once fight-prone local haunt that now draws the culinary-centric angling to be seated in front of whatever chef Rob Marzinsky is dishing out.
Un-Chained, Part 2
Our essay on the detrimental nature of chain restaurants, “Wrench in the Food Chain,” spurred a squall of comments and questions. What’s carried forth is an interest on your part in finding alternatives to chain dining. So, earlier this week, we offered suggestions for non-chain eat-outs in the Mexican and Asian realms. Today, in the second part of our mini-series, we showcase the new generalists, some that spin comforting common fare, others that delve into a concept with precision and passion.
Un-Chained, Part 1
Our essay on the detrimental nature of chain restaurants, “Wrench in the Food Chain,” spurred a squall of comments and questions. What’s carried forth is an interest on your part in finding alternatives to chain dining. We offer ideas today and will again in our Restaurant Revue column posting Friday, June 7.
Mesob
Take a meal off from hyped trends and settle into a lesser-known destination that, with great care and calm, feeds body, mind and soul. It’s exemplary Ethiopian, with lessons in cooking and eating that endure.
Poke Burritos
Score one for the home team, a couple who devised a local joint that aims to please and serves an amalgamation of standards – some fused, some refreshed, some left to their as-born devices.