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.
Takes on Takeout
We’re united on the order of the day – or at least a good number of our days. But can we turn the tide of the restaurant fare we tote home toward fresher, lighter, even healthier fare?
The Union Market & Gallery
Dayside fare, baked goods and beverages collaborate with all sorts of artwork at a community-centric café that defies the seasonality of its surroundings and draws in folks who appreciate good eats and good vibes year-round.
Cree Wine Company
Inside a stately Federal structure listed on the National Register of Historic Places, a master of wine and a master in the kitchen are collaborating on a concept destined for another kind of national recognition.
Rosa’s Kitchen
Mini mofongo tarts! Bacalaitos that’ll put you in the mind of fricos! Pulled pork that’s a trip to Carolina! Rosa Sanchez and her merry band of collaborators mesh island cuisine with tastes of the South at a big-hearted BYOB.