Umai Sushi and Steakhouse
A classic Jersey guy redefines omakase and delivers an unmatched experience in a storefront strip mall. He's a purist and an independent cuss who simply wants to share his vision. It's your loss if you don’t take a look.
Las Crazy Pinas
Don’t let the jumbotron-size portions at this authentic Mexican storefront fool you: There’s serious thought and execution going into every single intimidating platter and cauldron of food chef Victor Rampel cooks and front-of-house conductor Fabi Rampel serves.
Mama Hill
A vegan grab-and-go treads onto uncommon ground by spinning conventional Southern and Latin American dishes into plant-based fare. Even so, the menu, courtesy of a couple who long have catered, pays proper respect to the legacy of home-cooking.
Losing Streak
It’s been a run of lousy luck. Or, rather, lousy dishes that do much more than fail to deliver a satisfying meal. So, first we talk about it. Then we move on – in search of better dining times.
Buzby’s Eatery and General Store
Recently reopened and slightly renamed, the institution in the village of Chatsworth is serving breakfast and lunch, with ample sides of stories, as its new owners rev up for much more.
Priscilla’s Pantry
It seems as though everyone is meal-hunting at this convivial gathering spot for feeding in the Somerset Hills where the mission is to take convenience to a better-tasting level.
Sergeantsville Inn
Chef Daniel Brunina and co-owner Jes Taylor are proving that a striking setting and top-flight food are not mutually exclusive at their revival of a centuries-old landmark in one of the most bucolic parts of our state.
The Panzarotti Spot
A thing of taste and textural beauty, the stuffed and fried pocket of pizza dough made its American debut in this city more than 60 years ago, thanks to a mother of 10 ready to ply her culinary skills to help her family.
Old Friends
Pit-stops at three favorite restaurants prove you can go back and move forward at the same time. You just have to have the right chefs in charge.
APEM
Alex Saneski is an ice cream chef whose work is so distinctive that, like the dough of the tippy-top pizzaiolo, you can taste Saneski’s ice creams, sorbets and gelatos blindfolded and pick them out of a crowd.
Ray’s Roadside Kitchen
It’s a lot about country-style comfort foods at a new eatery in New Egypt from a champ in the barbecue world who takes pride in place.
Bosphorus
Modest in every way except for its skillful executions of Turkish fare, a small storefront in a college town is run by a couple laser-focused on serving dishes both authentic and sincere. Exhibit A: Magnificent homemade manti.