How We Taste
Chef Rob Santello’s treatise on taste boils down to a refutation of common-in-every-way cooking practices in kitchens that are “professional” in self-styled ways only. His belief in “building excellence one plate at a time” is credo for the craft practiced in both true pro and home kitchens, and stands as model for independent restaurants everywhere.
The State of the Garden State’s Foodways
What’s most positive about the Garden State’s foodways springs from its spirit of independence; what’s negative stems from a lack of individualism, courage and a reluctance to stand up against entrenched pack mentality. Let’s work to emphasize the positives and eliminate the negatives in 2026.
Plates from Place, People and Process
When the eating’s been so good, sometimes additional attention must be paid. Herewith, a round of Tributes to the Garden State in 11 Foods that deserve a hearty and heartfelt round of applause.
Garden State Groceries: Feeding Ourselves
Where do you shop for food? Farmers’ markets, box stores, supermarkets, specialty markets, ethnic markets, on-farm markets and stands? Dollar stores or convenience stores? A combo of many? There’s another option and it’s one distinctly suited to New Jersey.
Boat to Table: Collared
What arguably is the best part of a fish often is left on the cutting room floor, depriving pro cooks, home cooks and diners the chance to experience its sheer succulence and rich flavors. The remedy can come through a very direct way of getting local fishes to local people.
35. And Change.
It’s been a long and winding road to the restaurant place we find ourselves in at this moment in Garden State culinary history. During the last 35 years of reviewing our dining scene, TPW’s founder has seen continual evolution - the best of which has been, and continues to be, inspired by what is grown, raised, fished and produced right here at the hands of those who respect, value and cherish their fellow culinarians.
The New Counter Culture
If the picture you have in your mind of the quintessential counterperson is the Soup Nazi or the guy at a New York-style deli whose gruffness has a sharper edge than the knife he uses to slice pastrami, snap out of the past and get with a new model in which intimacy, interaction and immediacy of engagement are purposeful and well-planned.
Winter’s High-style Holidays
A procession of starred and bolded dates appears on our calendars from now through mid-March and all are best toasted with food in ways simultaneously sane and celebratory.
Food & Pottery: Perfect Together
It’s true that food tastes better in pots and pots look better with food. Why? Because people who love both know it’s true.
Feeding Our Own
It’s the Fourth of July, time to take stock of how and why the Garden State can achieve greater food independence.
The Great Out-of-Season Tomato Boycott
To honor our Jersey tomatoes, to pay them the respect they deserve, it’s time to forsake all others during their out-of-season months and welcome them back in summer with serious celebrations.
Veg Direct
The Garden State is missing a vital link between our farms and our independent ethnic restaurants. Until we make what’s available widely accessible, we’ll never know our true potential.