White House Sub Shop
What becomes a legend most? In restaurants, legends are made by meticulous attention to every last detail that goes into procuring, preparing and serving food. They endure when a restaurant understands exactly why it’s in the business.
Jaimito’s
An old-school chifa specialist teaches lessons of a cuisine that connects Chinese concepts with Peruvian ingredients. The execution is top of class.
Milagros Mexican Cuisine
A focus on refined plates and building an atmosphere to match makes this swanky spot stand out from its kitschy competition. But does its promise extend to execution? Kiera Mitru weighs in.
Lil Saigon
The spawn of a legend that once reigned in Atlantic City as well as in a shorter-lived stall in a food hall is but a ghost of its predecessors. Only the pho survives, albeit in scaled-back style.
Black Sheep Bar & Provisions
Chef Nick DeRosa is in charge of his own destiny at this newcomer to an emerging downtown and it shows in plates that express voice and show vision that enlightens and inspires.
Covered Bridge Café
A casual café set on the footprint of a legendary butcher shop offers a drop-in daytime alternative to its dressy older sibling one-tenth of a mile down the country road.
Twin Goats Cafe
Congeniality fosters community at a day café that’s all about inclusivity, plant-based fare and sincerity that doesn’t quit.
Swadist
Uttam Rawat is a chef’s chef and, at his very personal storefront on the edge of India Square, he puts the dishes that elucidate and educate on full display. Kiera Mitru analyzes his lessons.
Pals’ Night Out
Gather your besties at least once during this stretch of holidays that leads up to the annual turn of the calendar and dine out on dishes that match the spirit of the occasion you are heralding.Â
Dale & Dollops
A salute to a retro era takes a different tack when it comes to its menu, which is proudly plant-based and all about 21st-century classics.
Krishna’s Kitchen
The foods of Gujarat are the soul of the menu at a warm, yet modest storefront that stands as the home kitchen of a daughter-father duo. They’ll be your guides to a lesser-known Indian cuisine built on grace and ineluctable balance.
Que Ricas
Come for the Venezuelan arepas, don’t miss the cachapa and ease on to the finish with a guava-jammed empanada. How delicious, indeed.