100 Steps
Kara Decker walks the walk of smart cooking, partnering seasonings both expected and unexpected with seasonal ingredients. She’s not frustrated by what’s unavailable but exceedingly clever about using what is.
The Farmer’s Daughter
There’s a burgeoning world of culinary cognoscente living and working in Sussex County – and tables at this buzzing BYOB in its county seat set to celebrate what they grow, produce and forage. Resolving what now falls short in terms of sourcing and execution will allow that to happen.
Local Hero
Do you inflate the culinary stature of your most beloved hometown restaurant? Many people do. But you don’t have to in order to show your love and loyalty. Here’s why being there for each other is all you really need to do.
Vibe N Slurp
Cheer, lots of it, fuels a blended family of Japanese and Caribbean on-trend foods at a storefront in a strip mall. Ramen, rice bowls and bao buns are the dishes folks are ordering, but the kitchen falls short on critical fundamentals. Result: No excitations here.
Vatan
You might come for the snack foods at this fresh, young sibling to a Jersey City stalwart. But you’ll stay for spirited takes on classics and return because there’s a whole lot of fun happening on these plates.
Pattenburg House
Serving forth since 1872 and known for its live music scene, this old gal has been spruced up and is looking fine. But fixer-upper work must be done on its menu and plates, which need an infusion of primo ingredients and inspiration from the region’s many vibrant farms.
Ria Mar
Anchored in a cozy borough for 35 years, a Portuguese stalwart remains its rollicking, old-school self, fit for celebrations accompanied by overstuffed plates. Saude!
Asante’s
Ghanian dishes are warm and hearty, bolstered by bolts of ingredients with sunshine and accents that bring new life to staples. What’s more, there’s a related food market next door that allows the culinary adventure to be continued at home.
James on Main
Chef Bill Van Pelt is one of the Garden State’s greats. He lets the farms, the seasons and the traditions of his native Warren County speak in the intricate, yet unfussy plates he serves forth at his modest BYOB that’s a magnet for culinarians.
Eat, Drink and Be Real
May you eat a pot of duck-fat roasted potatoes, a doozy of a dozen oysters or colcannon strewn with emerald kale this St. Patrick’s Day. But, please, no green beer. And if you’re wanting cabbage, partner it with bacon.
Hearthside
Chef Dominic Piperno is fired up and cooking his brand of Italian and American traditions from an open kitchen that serves as his stage. The packed house cheers.
Boss Hog Barbecue
A pair of brothers working their Goliath of a smoker in the far back yard of an unassuming storefront are making the best smoked meats north of South Carolina.