Bone marrow Photo: John Bessler
Farm-to-table dining defines the Garden State, where locavore is more than a buzzword. The Tasting Room at Ironbound Farm goes further. Here, the farm is the table, and the head farmer is the top chef. There’s no fresher food around. Ironbound’s 108 acres and neighboring farms provide virtually all the food served, and the booze too, crafted at the on-property Ciderhouse. Only seafood hails from elsewhere in Jersey.
One spoonful of chef Alec Gioseffi’s bone-marrow appetizer, a typically ho-hum bistro standby, posed a challenge: How can beef goo taste this good? I found out: through exquisite care in raising the animal, brining the marrow to firm and intensify it, babysitting its turn in the wood-burning oven, and plating it with palate-caressing braised beef cheek, herb chimichurri, gentle radishes and fire-baked sourdough. Wonder of wonders: The immediacy and ingenuity of this starter characterized everything that followed.
Bone marrow Photo: John Bessler
Ironbound Farm is the brainchild of Charles Rosen, a polymath lawyer, adman, filmmaker, criminal-justice activist—and now, farmer. He became spellbound by Newark’s Ironbound District in the heart of America’s once teeming hard-cider industry, “which was done in by the paving over of Jersey’s once ubiquitous apple orchards,” he says. Yet this loss was redeemed decades later by the discovery, in Livingston, of one remaining Harrison apple tree, the basis of bygone Newark cider.
Having started up an urban farm and market in the Ironbound, Rosen now had a new mission to accomplish: reviving the Harrison and establishing a cidery. He underwrote thousands of Harrison grafts from that prodigious tree and planted them on a newly acquired parcel, way west, off Route 78. He moved his operations there in 2015 and planted vegetables and herbs. He raised pigs, sheep, goats and chickens. He constructed an imposing, burnished wood cidery and hired Cameron Stark, an inspired, Napa-trained Jersey winemaker, “to create cider as complex and balanced as wine,” says Stark. Next, Rosen built a cider bar to showcase Stark’s suave, nuanced, and sometimes gratifyingly alcoholic creations. A companion menu offered Ironbound-made tacos and pizza. But there was a hitch. “In Jersey, a farm can’t have an indoor kitchen,” Rosen states. “So we built one outdoors: the motherfire.”
[RELATED: Ironbound Farm’s Fortified Cider is a Worthy Rival to Port and Sherry]
Motherwhat? It’s as dramatic as it sounds. The Argentinian-style cooking hearth is a spiky steel tower whose leaping central fire demands a fire-tamer, fuochista Gunnar Bentley. More compact blazes fuel chefs’ stations for grilling, stewing, frying and smoking. Even the two brick ovens run on firewood, finessing Ironbound’s marvelously crisp yet downy breads. The state’s only permanent open-flame kitchen was designed by Ben Walmer, the architect and chef who founded the “pirate”-chef community of Jersey food and drink pros.
A ravioli al uovo (egg yolk) appetizer Photo: John Bessler
Besides the 48-seat indoor Tasting Room, Ironbound hosts 16 diners at the motherfire counter. As many as 300 additional visitors feast on cider and “farmed-up street food,” says Gioseffi, at picnic tables, and in the dining garden and gazebo in the area known as the Cider Garden and Woodshed.
“Guests’ expenditures at Ironbound complete the circle,” says Rosen. “They empower our vision to thrive as a regenerative, self-sustaining farm that honors its land, its workers, its animals, its community, its visitors. How many restaurants can say that?”
Nor can many restaurants say their chef majored in agriculture and art. After Rutgers, Princeton native Gioseffi found a hometown mentor, Eno Terra chef Chris Albrecht. Gioseffi cooked and managed Eno Terra’s organic vegetable farm. When Rosen asked him “to help make his apple orchard more integrative,” Gioseffi fell in love with Ironbound’s ideals and joined the team, he says.
Heritage-pork coppa Photo: John Bessler
“Our cuisine is seamlessly nature-driven,” he explains. “Every morning, I walk the fields to see what’s ready to harvest.” His Tasting Room lineup shimmers with temptations, many vegan and/or gluten-free, and all maximally, globally flavored. Part of the pleasure is puzzling out what just tickled your tongue. The ravishing green tint of a sumptuous, supersized raviolo al uovo is courtesy of arugula in the house-made pasta. Plump Barnegat scallops in an artful, intriguing dish encircle what resemble mini muffins. They’re gnudi, floury Tuscan ricotta dumplings, sparked by Asian citrus bits and chili oil. A pan of kohlrabi- and apple-crowned raclette accompanies lushly meaty heritage-pork coppa.
Gioseffi aces seasonal cakes and fruit confections. And mixologist/beverage director Danielle Nguyen’s complex, cider-based libations are festive, wildly tasty, and often, unexpectedly potent. “Undersell and overdeliver,” she quips.
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Fat Choy, a Chinese vegan noodle spot in downtown Englewood, has the feel of an upscale Asian diner, with bright-turquoise booths and cheery red paper lanterns hanging along the wall. One of the reasons I chose to visit this restaurant is that one of my sons is a vegetarian, so at this place, he could comfortably order anything on the menu. The other reason is that Fat Choy was recently named one of the 50 places in the United States that New York Times critics are most excited about right now, so I had to check it out. There are many interesting vegetarian/vegan choices on Fat Choy’s menu, such as General Lee’s cauliflower, which is battered, fried, sweet and crunchy, and impossible to stop eating. Also worth sampling are the pan-fried edamame dumplings and the Crispy Spicy Shrooms, which come with hon shimeji and oyster mushrooms and a spicy caramel sauce (my son doesn’t usually like mushrooms, but he loved these). The Singapore noodles could have used some more flavoring, but the Sichuan curly fries with a sweet-and-sour sauce were tasty. We fought over the Kung Pao Tots and Tofu, served with peanuts, chili and celery. [RELATED: The Best New Restaurants in New Jersey] Fat Choy offers nonalcoholic cocktails, which they call Elixirs, such as the Our Lady of Margarita, made with coastal botanicals, cucumber and jalapeno, and the Nojito, made with mint and lime. For dessert, don’t miss the banana Rangoon. This spot opened in August; CEO Jonathan Krieger teamed up with chef Justin Lee to revive the concept after its New York City restaurant closed. The owners plan to open several more locations in New Jersey soon. No one knows New Jersey like we do. Sign up for one of our free newsletters here. Want a print magazine mailed to you? Purchase an issue from our online store.
A casual yet vibrant indoor-outdoor eatery serving Mexican street fair-inspired food. Tacos el Tio celebrated its fifth anniversary this past year. A second location is 40 miles south in Egg Harbor Township. [RELATED: The 30 Best Restaurants in New Jersey] Chimichangas are a must. Pan-fried, covered with cheese, and served with crema and a side of guacamole—which is an app to not skip out on—they can be filled with veggies, chicken, steak or shrimp. Tacos with soft corn or flour tortillas come three per order with options like al pastor, mahi mahi or veggie picadillo for a great vegetarian option. A variety of elevated entrées round out the menu, including the signature pollo ranchero: a chicken breast stuffed with poblano peppers and chorizo. If you’re up for a sweet bite, even after all the rounds of chips and salsa, tres leches, flan and a cheesecake churrito are available. Get a house margarita; they’re on tap. No one knows New Jersey like we do. Sign up for one of our free newsletters here. Want a print magazine mailed to you? Purchase an issue from our online store.
Vibrant and festive, this new eatery has good-mood vibes throughout. Bright, Mexican-inspired wall murals add pizazz along the booth and table spaces. A walk-up ordering counter makes eating in no-fuss. Open since September 2023, this Mexican kitchen is earning a great fan base for its mix of comfort foods and classics. [RELATED: The 30 Best Restaurants in New Jersey] Start with the Mexican street corn and empanadas. The corn, served on the cob, is grilled and deliciously adorned with mayo, queso fresco, lime, chili powder, Cotija cheese and cilantro. Empanadas are available with chicken tinga, chorizo or beef fillings, and are both authentic and addictive. Tacos are a must, and there’s a large variety—if you must pick one, go with the street taco mix-and-match combo. If you want to try something a bit unexpected, order the Jamaican burrito, generously filled with jerk chicken, sweet plantains, avocado, Chihuahua cheese, coconut drizzle, rice and beans. Birria is another notable option, as are any of the quesadillas and fajitas. Burgers are eclectic and definitely made for the hungry. If you have an appetite left, end your meal with churros or a cheesecake chimichanga. Keep an eye out for the taco-of-the-month special. No one knows New Jersey like we do. Sign up for one of our free newsletters here. Want a print magazine mailed to you? Purchase an issue from our online store.
A modern American pub-grub aesthetic, with wood-paneled booths, a bar to watch sports, and stylish mugshots of celebrities lining the walls. Formerly the location of a Payless ShoeSource, Six Points opened in 2020 after the footwear company went out of business. [RELATED: The 30 Best Restaurants in New Jersey] Start off with some classic shareables, such as the nachos, made with homemade tortilla chips and topped with cheese sauce, homemade guacamole, chipotle mayo and sour cream. The flatbreads, among them chicken bacon ranch and Hawaiian, are also worth a try. Burgers are a must. Order the Forager—a half-pound burger dressed with barbecue sauce, sautéed mushrooms, onions and Swiss cheese, served on a kaiser roll bun; add a side of scrumptious truffle fries. There are plenty of vegetarian options, too, including a tasty Greek salad. For dessert, dig into the Man Pie, a crowd favorite, made with dark chocolate, caramel, pecan and a bit of Jack Daniels. Six Points offers fun weekly trivia and karaoke nights, great for group activities. No one knows New Jersey like we do. Sign up for one of our free newsletters here. Want a print magazine mailed to you? Purchase an issue from our online store.
A fast-casual Hawaiian eatery specializing in poke bowls and bubble tea, accented with bright blue walls, wooden fish decor and palm trees. Ohana means family, and this small establishment has been serving guests as family since early 2020. Poke (pronounced po-kay) bowls are a health-conscious dish from Hawaii that combine protein—most traditionally raw fish—vegetables, fruit, sauces and crunchy toppings. [RELATED: The 30 Best Restaurants in New Jersey] Create-your-own poke bowls and salads begin with either a base of rice or lettuce. Choose a cold protein like tuna, salmon, shrimp or tofu, or cooked shrimp tempura or mochiko chicken. Choose from mix-ins of veggies and fruit, a tasty sauce, and crunchy toppings to complete the bowl. If you want to enjoy your bowl in a roll, create your own poke burrito—all the bowl’s greatness, just wrapped in seaweed paper. A trip to Ohana isn’t complete without bubble tea, an iced Asian drink made with milk, tea, fruit or other sweet flavors, and black tapioca pearls. If those aren’t sweet enough, order some vegan mochi ice cream. Limited seating inside of the small shop. Bubble tea is buy one, get one half off, or buy two, get one free. No one knows New Jersey like we do. Sign up for one of our free newsletters here. Want a print magazine mailed to you? Purchase an issue from our online store.
Tucked away in a small strip mall inland from the beach, this Mediterranean spot is inviting, with its rustic decor and walkup-style ordering. The staff is very friendly and helpful with dish details and questions. Family owned and operated since 2020, Mr. Greek has successfully brought Greek cuisine to the Jersey Shore. Sourcing products and ingredients right from Greece while using recipes passed down through generations has made for outstanding, authentic Mediterranean fare for all to enjoy. [RELATED: The 30 Best Restaurants in New Jersey] Begin with appetizers touted as snacks. Falafels are excellent, as is the trio of dips served with warm pita. The homemade tzatziki is spot-on and addicting. Pita sandwiches are deliciously overstuffed and available with tzatziki, harissa, feta or tahini sauces. Open-faced pita platters are generously piled high with choice of meat, lettuce, pickled onions and tzatziki. Classics such as spanakopita and stuffed grape leaves are must-tries along with a sweet baklava to finish off your meal. Don’t miss out on the secret menu, which offers build-your-own rice bowls and specialty pita wraps, including the namesake Mr. Greek Wrap. Catering and private events are available. BYO. No one knows New Jersey like we do. Sign up for one of our free newsletters here. Want a print magazine mailed to you? Purchase an issue from our online store.
With its sophisticated interpretation of Iberian cuisine, Lita enlivens classic dishes. It is tempting to say that this acclaimed dining destination in Aberdeen is not your mother’s Portuguese restaurant—except that it kind of is. Executive chef David Viana—who co-owns Lita with Neilly Robinson, managing director, and Danny McGill, director of operations and hospitality—named the restaurant after his mother, Rosa “Lita” Viana, who lives in Monmouth County. His recipes owe much to afternoons spent with his maternal grandmother, the late Isaura Sequeira, in her fragrant kitchen in the Little Lisboa neighborhood of Newark, where Viana grew up. If you order the camarão alhinho—and you should—you can consider the garlicky, succulent Portuguese shrimp a descendant of something Isaura’s generation enjoyed. Camarão alhinho (shrimp with garlic). Photo: James Worrell “My grandmother made dishes that were the heart and soul of what the people of Newark missed when they left Portugal,” Viana says. “A few generations later, it kind of became paint-by-numbers in a lot of Portuguese restaurants. Big portions, not a lot of flavor, not an emphasis on ingredients or authentic spices.” When you dine at Lita, you experience something similar to young Viana’s visits to his avó (grandmother). You can watch the chefs at work in the open kitchen with its hearth oven. The dining area is designed in neutral gold and black, with what Robinson describes as a “feminine twist, with pinkish-orange marble to soften the space, since it’s named after David’s mother.” A busy night in the dining room. Photo: James Worrell If you have a question along the way, ask any of the servers; they are all chefs. Lita’s team structure cross-trains the staff, who alternate between waiting tables and cooking. Tips are shared equally between front-of-house and back-of-house workers, and all non-management employees start at the same base salary. The policy aims to establish equity in an industry that has long neglected back-of-house staff. The bonus for customers? Well-rested chefs and knowledgeable, enthusiastic waiters, who can describe in detail every ingredient and technique involved with a dish, and who will tell you their particular favorites on the menu. Pudim de caqui (persimmon pudding with buttermilk and mandarin semifredo). Photo: James Worrell Innovation and thoughtfulness are part and parcel of every project dreamed up by Viana and Robinson. Lita is their third joint venture. In 2016, Viana joined the team at Heirloom Kitchen in Old Bridge, founded by Robinson. In the summer of 2022, Viana and Robinson opened Heirloom at the St. Laurent in Asbury Park. Viana was nominated for Best Chef in the Mid-Atlantic region by the James Beard Foundation in 2018, shortly before competing on the Bravo reality series Top Chef. Umeboshi, made from vodka, plum sake, umeboshi cordial, soda and coconut-chai foam. Photo: James Worrell Soon after its opening in spring of 2023, Lita switched to a three-course prix fixe format: aperitivos, small appetizers designed as finger foods; essenciais, traditional starters; and especialidades, entrees. Desserts and cocktails are offered á la carte. You can also sit at the bar and order from the menu á la carte, a popular choice, judging by the crowd we saw during two visits. Two aperitivos reveal Viana’s flexible, creative approach to food. On our first visit, we began with atún cru, tuna tartare and jalapeño topped with roasted almonds and wrapped in a minty shiso leaf, served in a bowl of ice. Remolacha beets Photo: James Worrell A few weeks later, atún cru had shifted to the esencialies section, served with pistachio butter and jamón. Viana added a vegetarian version to the aperitivo choices: remolacha, with minced beets subbing for tuna on the shiso leaf. They look almost exactly the same and share the same bright, fresh flavor notes. Tying both versions together was the key Iberian ingredient, ajo blanco, an almond-based cold soup from Spain, which Viana used as a sauce. [RELATED: The 30 Best Restaurants in New Jersey] Featured on the menu this winter was one of Lita’s heartiest entrées, arroz malandrinho de grelos, an Iberian risotto. Milkier than the Italian style and vividly green, thanks to the minced broccoli rabe that melded with the rice, the risotto was paired with a simple cold crab salad for sweetness and freshness. “Broccoli rabe and rice are served with fish in Portugal,” Viana explains. “I like to add texture, with the crab and the crunchy things on top.” A stewed rice dish that later replaced the risotto featured octopus and squid. Left to right: Executive chef David Viana, director of operations and hospitality Danny McGill, managing director Neilly Robinson, and chef de cuisine Brian Lopes. Photo: James Worrell Chef de cuisine Brian Lopes created another outstanding entrée, feijoada de pato, in which the traditional bean stew is elevated by the use of duck instead of beef, with smoked pork belly and chorizo. In late 2023, Esquire magazine named Lita one of the 50 best new restaurants in the country. New Jersey Monthly also named Lita one of the state’s best new restaurants of the year. And in January, the James Beard Foundation nominated Lita for best new restaurant, the only one in New Jersey. Albondigas—Spanish-style meatballs—in a sherry-almond sauce. Photo: James Worrell Viana’s creativity and his use of luxurious ingredients, from the sherry that accompanies the Spanish meatballs to the saffron in braised chicken with spaghetti, as well as the staff’s warm, accommodating, highly professional service, make Lita worthy of every accolade. HOW WE REVIEW: Restaurants are chosen for review at the sole discretion of New Jersey Monthly’s editors, based on input from our food writers and critics around the state. Our reviewers visit a restaurant at least twice, always maintaining anonymity to avoid preferential treatment. The reviewer brings up to three guests per visit and tastes everything that is ordered. NJM reimburses the reviewer for all food and beverage expenses. After the final visit, the reviewer conducts a phone interview with the chef, owner or other key members of the team. The review is then submitted to NJM and edited for clarity and fairness. Stars are assigned by the editor in consultation with the reviewer. As a final step, an NJM staffer checks the review for accuracy, always calling the restaurant to confirm all facts. Four stars = extraordinary; three stars = excellent; two stars = very good; one star = good; half a star = fair. No one knows New Jersey like we do. Sign up for one of our free newsletters here. Want a print magazine mailed to you? Purchase an issue from our online store.
Casual, laid-back barbecue joint that serves up the “best barbecue east of Texas,” as co-owner Hannah Lifschin likes to put it. Nine years ago, the local Lifschin family bought Minuteman, a staple in the community since the 1960s that was beloved for its pies and country diner-style fare, and transformed it into the only barbecue restaurant for miles. Patriarch Scott is the pitmaster, while daughter Hannah runs the front of house—which includes a dining room featuring chalkboard-covered tables (and plenty of chalk for drawing), a separate bar with TVs, and an outdoor seating area with picnic tables. [RELATED: The 30 Best Restaurants in New Jersey] Five smokers are responsible for the delicious, tender meats (available by the half-pound or pound) that dominate the menu, among them brisket, pulled chicken and St. Louis pork ribs. Smoked portobello mushrooms are available for veggie lovers. To accompany mains, share some appetizers (definitely try the pit-smoked wings) and classic sides like corn bread, mac and cheese, and coleslaw. Groups can order family meals that serve four to five adults. Refreshing cocktails come in mason jars. Minuteman offers barbecue classes, which include a lunch featuring the fruits (or, rather, the meats) of participants’ labor. The restaurant does not use nut products. Much of the menu is gluten free. No one knows New Jersey like we do. Sign up for one of our free newsletters here. Want a print magazine mailed to you? Purchase an issue from our online store.
Out-there performances make dining at Atlantic City’s Superfrico a real trip. Photo: Ted Nghiem In a normal restaurant, you show up, sit down, and after some brief interactions with a server, eat, pay and leave. But there is very little that’s normal about Atlantic City’s Superfrico, the most recent big-deal restaurant to open in the Jersey Shore town. You get a hint of this lack of normalcy, this outlier status, from the fact that Superfrico calls itself an “Italian American psychedelic” restaurant. The key word here is psychedelic. Superfrico is a trip. Where else at the Jersey Shore can you find yourself midway through a course of tableside-made mozzarella when a Twiggy-like drag queen mounts your shoulders before leaping off to do a sexy and quite, shall we say, immodest dance on the floor? (This is a good time to tell you that Superfrico is very much an adults-only establishment.) Or where a member of the staff puts a wild wig on your head before handing you a French horn, encouraging you to dazzle the dining room with your brass prowess, which, of course, you do. Then there’s the buxom, bedazzled burlesque dancer who charms you with the batting of her long, also-bedazzled lashes—and a complimentary shot of some potent elixir she’s carrying around on a tray, cigarette-girl style—into singing a few lines of a Barry Manilow song at the top of your lungs. And who can forget the close-up sleight-of-hand master, or the guy impossibly balancing a dozen martini glasses on his head while gyrating to Superfrico’s pumping pop-funk-disco soundtrack? Mozzarella is entertainingly stretched out tableside at Superfrico, but the dish’s flavor and texture—and high price of $85—are not as delightful as the show. Photo: Ted Nghiem You take all of this in while imbibing inventive specialty cocktails. My favorite was a concoction of tequila, blackberries and lemon that’s known in these parts as the Midnight Rambler, though they make a fine classic gin martini as well (except for when the novice bartender on one visit made it with sweet vermouth instead of dry). And you’ll no doubt be lured into sipping drinks bearing naughty-ish names like Pool Boy and Under the Host. Unless you’re the most curmudgeonly person on Earth, you are probably by now thinking that Superfrico sounds like a lot of fun. And it is that: fun. In fact, I feel confident in telling you that Superfrico is the most fun and unique restaurant at the Jersey Shore—perhaps in all the state—thanks to the aforementioned talent (all of whom perform in the must-see Las Vegas-style variety show, The Hook, next door), intimate interactivity, vivacious vibe, and wild and whimsical decor that festoons the walls and ceilings of its labyrinth of dining areas. I just wish the food rose to the level of all this fun. We were excited to try the mozzarella, entertainingly stretched out tableside by an effusive server, but it was as dull in flavor as a piece of cardboard, with a texture to match. And at $85? A downright embarrassment. (If you want this dish prepared the right way, walk a few blocks to Café 2825.) While the mozzarella suffered from blandness, the hefty and heftily priced tomahawk steak suffered from overseasoning. What’s the point of sourcing the best beef from top purveyors and wet aging it under exacting methods, as Superfrico claims it does, if the end result is as if a salt bomb went off in your mouth? I was annoyed, during my first visit, when we didn’t get to try the chicken parmigiana after the otherwise exceptional server forgot to order it, and we had to run to the 9 pm showing of The Hook. But upon my third visit, I realized she had done me a favor. The most basic of Italian American dishes failed to please in every way. The dried-out former fowl swam in a pool of what the menu called spicy marinara, but spicy it was not, and it brought me back to my young adult years when something out of a jar sufficed. Not bad, but merely mediocre were the four pastas, all of which I tasted and none of which I would order again. C’mon, Superfrico, this is New Jersey. If you can’t nail chicken parm and linguini, you might not belong. The pizzas at Superfrico stand out on the menu. Photo: Ted Nghiem We fared much better with the left side of the menu, which features the appetizers, smaller bites and pizzas. Though it might sound boring, the kale Caesar with white anchovies popped with freshness and flavor. I would eat it once a week. Also boring-sounding but surprisingly more than pleasing: the fried calamari, which was better than most versions out there. The kitchen also knows its way around pizza. The long-fermented dough on Superfrico’s 6-by-6 inch Detroit-style deep dish leads to a crust that you’ll want to come back for and that’s not replicated elsewhere in town. And why just get the meatball app (the meatballs not as good as my Mom-Mom’s, may she rest in peace, or mine, for that matter, but perfectly serviceable), when you can turn them into a meatball iceberg salad, perhaps the only worthwhile use for the most boring of lettuces? Superfrico’s fried calamari was surprisingly pleasing. Photo: Ted Nghiem As for desserts, I can’t tell you that ordering the tiramisu, which Superfrico pushes as its signature dessert, was the best idea ever, but it certainly wasn’t the worst either, and it was the best of the desserts we sampled on our three visits. So what do we do with you, Superfrico? Atlantic City is a place with no shortage of exemplary—or, in some cases, at least, iconic—Italian and Italian American restaurants, and you’re just not up to par by that measure. On the other hand, we don’t remember the last time we laughed so hard in a restaurant or came away with so many great videos, selfies, and memories of us and our friends being ridiculous and filled with silly joy. At the end of the day, dear reader, I’d advise you to pay Superfrico a visit for drinks, snacks and a whole lot of fun. But maybe leave the entrées and pastas for elsewhere. HOW WE REVIEW: Restaurants are chosen for review at the sole discretion of the dining editor, based on input from our food writers and critics around the state. Our reviewers visit a restaurant at least twice, always maintaining anonymity to avoid preferential treatment. The reviewer brings up to three guests per visit and tastes everything that is ordered. NJM reimburses the reviewer for all food and beverage expenses. After the final visit, the reviewer conducts a phone interview with the chef, owner or other key members of the team. The review is then submitted to NJM and edited for clarity and fairness. Stars are assigned by the editor in consultation with the reviewer. As a final step, an NJM staffer checks the review for accuracy, always calling the restaurant to confirm all facts. Four stars = extraordinary; three stars = excellent; two stars = very good; one star = good; half a star = fair. No one knows New Jersey like we do. Sign up for one of our free newsletters here. Want a print magazine mailed to you? Purchase an issue from our online store.
Indoor greenery and vibrant accents give this two-story eatery contemporary Asian flair in its sleek bar and dining area. At his restaurant known for its sushi specialties, executive chef and owner Jason Lin has curated a kitchen for pan-Asian cuisine—from sushi and sashimi to hibachi—that is loved by locals and newcomers alike. [RELATED: The 30 Best Restaurants in New Jersey] Starter plates that stand out include the chicken satay, rock shrimp tempura and miso-marinated Chilean sea bass. The sushi menu includes traditional rolls and definitive must-tries like the signature Black “N” Pink roll (made with shrimp tempura, avocado, crabmeat topping and black tobiko with a strawberry sauce) and the Tuna Amazing roll (made with white-tuna tempura, spicy tuna and avocado, then topped with pepper tuna, roe and mango sauce). From the wok, the Thai-style sautéed basil over chicken and the drunken noodle bowl are popular mains. Lunch and dinner bento boxes offer a taste from all the chef stations. Lunch specials served with soup and salad are available at the sushi bar. A popular spot, the restaurant is especially busy on Fridays and Saturdays, when it is open until 11:30 pm. Takeout is also available. No one knows New Jersey like we do. Sign up for one of our free newsletters here. Want a print magazine mailed to you? Purchase an issue from our online store.
This cozy, welcoming, vegan and gluten-free bistro gives a nod to African American culture through artwork, relaxing R&B music, and even a powerful quote from Lauryn Hill’s “Tell Him” printed on a wall. Owner Brennah Lambert, a Black, twentysomething, queer woman, embraces diversity at this health-focused restaurant that started as a catering service in 2018. The brick-and-mortar location opened in 2021, serving dishes for dine-in and to-go. Catering is still available. [RELATED: The 30 Best Restaurants in New Jersey] Whether you’re vegan or not, many dishes will leave you wondering how it’s all plant-based. Appetizers include chipotle-lime and barbecue cauliflower wings; an eggplant terrine made with almond ricotta; and romesco or Parm “meatballs,” made with Beyond Meat. Standout entrées include the Caesar salad, made with cashew Parmesan and house-made dressing; coconut-curry noodles packed with veggies and tofu; and birria-style tacos, crafted with “meaty” stewed jackfruit, vegan mozzarella and a consommé dipping sauce. Sweet and savory options fill the brunch menu, like lemon-poppy seed or strawberry-cheesecake pancakes, as well as tacos and bowls made with tofu or chickpea scramble. Free street parking fills up fast; there’s additional availability in a nearby lot. No one knows New Jersey like we do. Sign up for one of our free newsletters here. Want a print magazine mailed to you? Purchase an issue from our online store.
Have you ever had such a stellar night at the theater that you couldn’t wait to repeat that live-performance experience? Dining at Fiorentini was like that at each of my three dinners there, from the moment the oven-fresh rosemary focaccia made its fragrant entrance. Its herbal, Maldon-salted perfection was the prelude not just to a meal, but a dazzling gastronomic event. Fiorentini owes its superiority to its owners, chef Antonio De Ieso and his wife, Brenda De Ieso, the ingenious designer behind the restaurant’s contemporary-yet-sylvan look. He is the gifted kitchen wizard of this enchanted woodland, which soothes with upcycled oak flooring, sculptural tableware, and mesmerizing moss and eucalyptus gardens built into the walls and ceilings. “It’s our interpretation of an Italian family’s garden trellis,” says Brenda. In winter, this dreamlike decor shimmers with crystalline embellishments. The dining room radiates an enchanted-woodland feeling Photo: Rebecca McAlpin Antonio, 36, and his three siblings grew up in Florence, Italy, “with a foster mom who taught me to make wonderful food on a tight budget. Her number one rule was fresh ingredients, which are cheaper, healthier and tastier,” he says. “Food can change your life. It changed mine; I knew at age eight that my purpose in life was to feed people and create health and happiness. I started showing up to help restaurant cooks and got hired at 14. I kept my family together, but home was those kitchens.” Antonio studied at Florence’s Buontalenti culinary school and graduated in 2006. For the next decade, he cooked in various styles in cities all over the world, including Paris, Florence and New York, where he eventually became executive chef of the Maccioni family’s Osteria del Circo. Chef and co-owner Antonio De Ieso Photo: Rebecca McAlpin But when the pandemic came, “I was out of a job and began planning a restaurant completely my own. I could afford to do that in New Jersey and saw this space on Rutherford’s main street, Park Avenue. It was meant to be,” he says. Fiorentini opened in late 2021, “and I fell in love with the town, its welcoming feeling and its BYO policy…A restaurant should do more than feed its neighbors. It should strengthen its community,” the chef says. He is influenced by the locavore movement, or kilometer-zero dining, as it’s known in Europe. “Ingredients that can come from nearby, do, from natural, regenerative farms and producers,” he says. “You use every part of the animal or vegetable. No waste, no toxins, everything sustainable.” At Fiorentini, most ingredients are from New Jersey; exceptions are Mediterranean octopus, Arctic fish and Italian cheese, olive oil and zero-additive flour. Collaborating with farms in “our true Garden State,” says Antonio, “keeps me focused on nature’s pace. I match my menu to each season.” His current à la carte menu, unveiled on the winter solstice of December 21, is augmented by prix-fixe meals: a four-course regional Italian dinner and the Chef’s Tasting, a menuless, seven-course experience. “Our winter dishes are ‘welcome home’ food,” says the chef, “for celebrating the warmth and comfort of our lives.” Chef Antonio De Ieso with chef de cuisine Kevin Conover Photo: Rebecca McAlpin Several pastas, handmade daily, had me chanting, “Resistance is futile.” Agnolotti are plump with Barolo-braised, grass-fed beef from Lima Family Farms in Hillsborough, sauced with reduced beef jus, and topped with a shower of herb gremolata (crumbled house-baked ciabatta, fresh seasonings, salt, pepper, olive oil and capers). “We make the flour from dehydrated and ground day-old bread,” says Antonio. “No waste, more flavor.” No argument there. Plump agnolotti with Barolo-braised, grass-fed beef from Jersey’s Lima Farms Photo: Rebecca McAlpin That flour is the basis of savory, bite-size gnocchetti pasta. The plate’s dextrous flavor balance juxtaposes saline yet ocean-sweet Barnegat clams, sparky Fresno chilies, and peppery kale, both puréed and crisped. Winter’s risotto is “a Milanese classic, reconstructed by a modern Florentine, with every element separated and spotlighted,” Antonio notes. Its saffron-redolent, Parmigiana-rich, long-stirred carnaroli rice is encircled by a moat of concentrated beef stock, “and instead of melting the marrow in it, we save it for little scoops atop the risotto,” says the chef. Depending on how you steer your fork, every bite is different yet delicious. Deconstructed winter risotto Photo: Rebecca McAlpin Lima Farms’s grass-fed beef reappears in a supreme iteration of short ribs, roasted on the bone for 12 hours at 275 degrees in a soffrito vegetable mixture. With each order, it’s cut from the bone, glazed and warmed. True, short ribs are ubiquitous, but Fiorentini’s is the one to order. Wild-caught, sustainable fish dishes are abundant in flavor and portion. Winter’s tender Icelandic cod, served atop a bed of lush root vegetables, is poached in Chardonnay and vegetable stock and served with beurre blanc and black and pink caviars. [RELATED: The 30 Best Restaurants in New Jersey] Antonio’s desserts are a marvel. His exquisite chocolate lava cake arrives in a ramekin of heady chocolate fondant involving gluten-free rice flour, 70 percent dark Valrhona chocolate, sugar and eggs. According to its maker, traditional holiday panettone cake with almonds and candied cherries “is the test of an Italian pastry chef.” Our table graded this one an A-plus. Chocolate lava cake is just one delectable dessert Photo: Rebecca McAlpin “Fiorentini” means “Florentines;” Antonio and Brenda both grew up in this storybook city in Tuscany. “Our high schools were a mile apart,” she says. “We probably crossed paths countless times before we actually met.” As fate rolled the dice, that happened years later in New York City, when Brenda, then an event producer, chose as a party venue the restaurant overlooking the Rockefeller Center skating rink—where her fellow Fiorentino was executive chef. “We’re grateful we finally met,” she says. Antonio adds, “So is our five-month-old son, Leonardo.” So am I. HOW WE REVIEW: Restaurants are chosen for review at the sole discretion of the dining editor, based on input from our food writers and critics around the state. Our reviewers visit a restaurant at least twice, always maintaining anonymity to avoid preferential treatment. The reviewer brings up to three guests per visit and tastes everything that is ordered. NJM reimburses the reviewer for all food and beverage expenses. After the final visit, the reviewer conducts a phone interview with the chef, owner or other key members of the team. The review is then submitted to NJM and edited for clarity and fairness. Stars are assigned by the editor in consultation with the reviewer. As a final step, an NJM staffer checks the review for accuracy, always calling the restaurant to confirm all facts. Four stars = extraordinary; three stars = excellent; two stars = very good; one star = good; half a star = fair. No one knows New Jersey like we do. Sign up for one of our free newsletters here. Want a print magazine mailed to you? Purchase an issue from our online store.
The husband-and-wife team of chef Rich Cusack and business manager Christina Cusack. Photo: Felicia Peretti In the past two years, chef Rich Cusack has been on a mission to bring French food to South Jersey. It started with June BYOB, a highly regarded Philadelphia restaurant that he closed during the pandemic, then reopened in 2021 across the Delaware River, in dining-rich Collingswood. The intimate, white-tablecloth establishment immediately earned a spot on this magazine’s annual Top 30 Restaurants list in 2022 and again in 2023. So we at New Jersey Monthly were intrigued when, in April of this year, Cusack and his wife, Christina, opened Café le Jardin, a larger and more casual French bistro, in nearby Audubon. Although Café le Jardin is located just two miles from June BYOB, the town of Audubon does not have a well-regarded and beloved restaurant scene like Collingswood’s. Convincing less adventurous diners to experience one of the world’s most high-end cuisines has been a difficult sell. To succeed, Cusack created a more accessible French menu at a friendlier price point, while still applying the same care and attention to detail he’s brought to all his cooking since graduating from the Restaurant School of Philadelphia in 2009 and working alongside French masters like Daniel Boulud and Pierre Calmels. “Most people in America don’t understand French food,” says Cusack, 36. “The Café is a good way to introduce French food at a calmer pace in a more suitable environment.” With its sunny yellow walls, wood-top tables, salvaged-bentwood bistro seats and large outdoor patio, Café le Jardin seats 72, almost double the amount of June BYOB. Though the setting is more casual, Cusack says he stays true to his “commitment to French food.” To remain viable, business manager Christina Cusack has urged her husband to include recognizable French dishes on the menu like moules-frites, crêpes and steak frites, as well as all-around favorites like a burger. She also pushed for a $35 three-course tasting menu on Monday nights and a $10 Sunday sandwich menu. Steak frites in sauce au poivre. Photo: Felicia Peretti “We’re still trying to figure it out,” says Christina, 35, who grew up in Audubon, which she describes as “a great town that’s just getting bigger and better.” The couple had originally sought to open their second restaurant in Collingswood, but after landlord and town issues, shifted their sights to a newly available space in Audubon. Of course, running two restaurants means twice the work, but it also means that Café le Jardin can take advantage of the resources and talents Cusack has built up. Take Jay Shipp, the 26-year-old chef who worked with Cusack at June BYOB for several months before being asked to run the kitchen at Café le Jardin; prior to that, the Camden native had cooked at Porch & Proper in Collingswood and Kitchen 519 in Glendora. On the ingredient front, Cusack’s resources run deep, from organic lettuces and radishes that Black Sheep Farm in Mullica Hill grows especially for him, to succulent shellfish from Brigantine Oyster Company, to pungent French cheeses and truffles he has shipped in weekly from a cheesemonger in France’s Loire Valley. Cheeses are shipped in weekly from France and presented alongside berry compote, honey, almonds, greens and French bread. Photo: Felicia Peretti I had the pleasure of sampling those cheeses when my dining companions and I ordered the sumptuous cheese starter one evening, which came with generous wedges of runny Camembert, sharp blue chèvre, and aged Pur Brebis goat’s milk cheese from the Pyrenees, presented on a board with berry compote, honey, almonds, mixed greens, and crusty French bread from Orwashers Bakery in New York. We also tasted the French truffles, which Cusack dusts onto the crispy fries and grinds to a paste to add to the whipped egg yolks in the redolent truffle deviled eggs. Another standout small plate, the galette de crabe, borrowed from Philadelphia’s Le Bec Fin, is a round of shrimp mousse infused with chunks of crab and scallops, finished with a sherry-and-whole-grain-mustard dressing. Truffle deviled eggs. Photo: Felicia Peretti The closest thing to a pasta dish on the menu is the Parisian gnocchi, which veers widely from the sometimes gummy potato-based dish found in most Italian restaurants. Here, the gnocchi are made from a pâte à choux (pastry) dough, resulting in light and fluffy pillows, served in a cheesy Mornay sauce. (Cusack says this is a go-to for his young children, who think of it as mac and cheese.) I found myself lapping up the last of this same Mornay sauce used to dress the tender scallops in the coquilles St. Jacques. The grilled lamb entrée, topped with a merguez yogurt sauce on a bed of aromatic couscous. Photo: Felicia Peretti Among the main courses, a favorite was the grilled lamb, a dish created by Shipp. Marinated in merguez seasonings of cumin, cayenne and paprika before being grilled, the sliced lamb round is topped with a merguez yogurt sauce and served atop aromatic couscous. Also excellent was the roasted rabbit leg, a hearty serving of braised then seared rabbit with a nicely caramelized skin. The briny white-wine broth in the moules-frites was so delicious, we were spooning it up long after the tender mussels had been consumed. The moules-frites delight in a delicious, briny white-wine sauce. Photo: Felicia Peretti Not as impressive was the loup de mer, a pan-seared branzino, which was a bit dry and could have used an additional sauce beyond the topping of mixed greens, artichokes and marinated tomatoes. Likewise, an extra splash of orange supreme sauce on the duck à l’orange would have helped finish the otherwise tasty duck-leg confit. In keeping with the accessible approach, desserts are on the simple side, more in the vein of country cooking than high-end patisserie. The biggest surprise was the French cruller, which could put Dunkin’ out of business. The ridged spiral of deep-fried dough, iced with a maple glaze, was absolute perfection and a wonderful way to end my meal. The French cruller, a perfect dessert. Photo: Felicia Peretti HOW WE REVIEW: Restaurants are chosen for review at the sole discretion of the dining editor, based on input from our food writers and critics around the state. Our reviewers visit a restaurant at least twice, always maintaining anonymity to avoid preferential treatment. The reviewer brings up to three guests per visit and tastes everything that is ordered. NJM reimburses the reviewer for all food and beverage expenses. After the final visit, the reviewer conducts a phone interview with the chef, owner or other key members of the team. The review is then submitted to NJM and edited for clarity and fairness. Stars are assigned by the editor in consultation with the reviewer. As a final step, an NJM staffer checks the review for accuracy, always calling the restaurant to confirm all facts. Four stars = extraordinary; three stars = excellent; two stars = very good; one star = good; half a star = fair. No one knows New Jersey like we do. Sign up for one of our free newsletters here. Want a print magazine mailed to you? Purchase an issue from our online store.
Speranza—hope in Italian—greets guests with warm lighting, rustic furnishings, brick and wood accents, and traditional Italian dishes with modern, flavorful twists. Run by Pat Finney and her son Fedele Folino, the restaurant is celebrating its 10th anniversary in February. Speranza now offers a full bar with weekly drink specials. Finney also co-owns nearby Woodbury pizzeria Gia Nina’s, and the Woodbury Station Cafe, a quaint brunch spot. [RELATED: Readers Choose Their Favorite NJ Restaurants of 2023] A great starter is the classic roasted tomato and crab bisque, which is an appetizer and can be included with entrées. If you are a fan of seafood, try the spicy garlic mussels, shrimp tortelloni, or crab and angel-hair pasta. Other standout dishes include their signature Speranzanella chopped salad, a vodka Parm sandwich (classic chicken Parm with marinara swapped for vodka sauce) and wood-fired pizzas. Unique pies include peaches and burrata or dill pickle and ranch. Items change regularly—call for daily specials. Free parking is available in a small lot in the rear, on the street, and in a nearby municipal lot. No one knows New Jersey like we do. Sign up for one of our free newsletters here. Want a print magazine mailed to you? Purchase an issue from our online store.
Modern Italian eatery with stone-clad walls, chartreuse-leather banquettes, tables and an ample bar. A second venture from 5LC Group, friends and family who own the Brookdale Restaurant & Bar, also on Broad Street. Start with shareable plates for the table, like Wagyu meatballs served over a crispy polenta, topped with tomato glaze and a vinaigrette made from long hot peppers. The calamari is another table pleaser—crispy and piled with cherry peppers and marinara. Next up are what Fanny’s calls entrées: substantials, and they live up to their name. Try the hearty blueberry steak—a 36-ounce, dry-aged ribeye made for two—or the creamy, luxe cavatelli carbonara with guanciale (a salty Italian pork). Vegetable sides, like the harissa charred carrots topped with crème fraîche, oregano oil, pickled fennel and hazelnuts, are satisfyingly complex. [RELATED: Readers Choose Their Favorite NJ Restaurants of 2023] Visit the restaurant group’s adjacent dessert destination, Ladyfingers Bakery & Bar (@ladyfingersbakeryandbar), where bright decor sets a lively tone. You’ll find treats like lemon bars, cake pops and brownies. Want a nightcap? Ladyfingers has late-night hours and offers wine, cocktails and dessert spirits. No one knows New Jersey like we do. Sign up for one of our free newsletters here. Want a print magazine mailed to you? Purchase an issue from our online store.
Rustic yet chic, this small café welcomes customers for both breakfast and lunch. Beautifully displayed French pastries, quiches and fresh baguettes are temptingly displayed on the counter along with artisanal hand-crafted gifts shelved below. A sunny outdoor courtyard is available in the warmer months. The original Rumson location opened in summer of 2015 and successfully expanded to Colts Neck in fall of 2021. Start your day with a cup of coffee and a flaky croissant, or opt for the Parisian ham, egg and cheese sandwich on a croissant. Toast with sweet butter, powdered sugar and maple syrup is another morning treat, as are any of the warm, cloud-like crepes. Lunches include classic French sandwiches served on fresh baguettes. The specialty Croque Madame—Parisian ham, Swiss, Bechamel sauce and a sunny-side-up egg—is a favorite. The French Market salad is another tasty pick, with ratatouille, crumbled goat cheese and a house vinaigrette. The La Fromage cheese plate served with fresh fruit and a crusty baguette is perfectly shareable. Don’t leave without beignets or macarons! [RELATED: Readers Choose Their Favorite NJ Restaurants of 2023] A catering menu and custom gifts are available. The Colts Neck location is closed on Mondays; the Rumson location is open 7 days a week. No one knows New Jersey like we do. Sign up for one of our free newsletters here. Want a print magazine mailed to you? Purchase an issue from our online store.
Old-school luncheonette that will bring you back to another era. “They don’t make them like they used to,” says co-owner Meaghan Button. We agree! Bill’s, a family business for multiple generations, has been dishing out classic breakfast and lunch fare in a warm, welcoming environment since 1949. Bruce Button, grandson of Bill’s founder Bill Crowley, now owns the joint with his wife, Meaghan. “It’s an extension of people’s homes, people’s kitchens,” says Meaghan. The building that houses Bill’s dates back to the late 1800s. [RELATED: Readers Choose Their Favorite NJ Restaurants of 2023] Breakfast rules at Bill’s, from fluffy omelets to crispy corn beef hash. But the real standout here are the pancakes, which are cooked perfectly and sprinkled delightfully with powdered sugar. A dozen breakfast sandwiches are on the menu, including, of course, Taylor ham and cheese, as well as the cheekily named Heart Attack (Taylor ham, bacon, sausage, egg, cheese and home fries on a hard roll) and, on the other side of the spectrum, the Healthwich (egg whites, mushrooms, peppers and tomatoes on country wheat toast). Quiches, though not always available, are a must when Bill makes them. Lunch staples include burgers, salads and sandwiches, plus sides like homemade coleslaw and curly fries. Order a milkshake. They’re hand-spun on a mint-green machine from the 1960s. No one knows New Jersey like we do. Sign up for one of our free newsletters here. Want a print magazine mailed to you? Purchase an issue from our online store.
Stylish eatery set in the Somerset Hills Hotel gains decorative swag from a host of musical instruments that uphold its New Orleans-inspired theme. The restaurant first opened in 2003 as the Tap Room. The tradition as a neighborhood and guests’ watering hole continues with this newly envisioned iteration that features the cuisine of the Big Easy. [RELATED: Readers Choose Their Favorite NJ Restaurants of 2023] Jump right in with a signature cocktail or a brew from the long list of craft offerings. For starters, the blistered shishito peppers introduce Cajun flavors with a spicy aioli, and the pretzel bits with beer-cheese dip and Dijon mustard are shareable. Sandwiches raise the bar on favorites such as the Tap burger with Angus beef, caramelized onions, bacon, sun-dried tomatoes and cheese, and the pulled pork on a sesame bun with fried onions and pickled jalapeños. There is a selection of entrées with a Cajun bent, such as classics like jambalaya, fried chicken po’ boy and gumbo. On the traditional side of the menu, salmon, filet mignon and coffee-crusted pork chops are pleasers. The bar area gets a vigorous crowd, and dining is also available on a large patio that overlooks a courtyard. Takeout is also an option. No one knows New Jersey like we do. Sign up for one of our free newsletters here. Want a print magazine mailed to you? Purchase an issue from our online store.
It took walking a lap or two around Jersey City’s Harborside Plaza before I finally found the entrance to ONDO, which, despite being housed in a building located on the Hudson River waterfront, has no actual view of the water. In fact, the entrance to the contemporary Korean restaurant faces a fenced-in parking lot on the opposite side. But while the restaurant might not stand out on the high-trafficked waterfront walkway, its modern interpretations of classic flavors and ingredients certainly do. ONDO is not the place to go with a large party for traditional Korean barbecue or hot pot. (Head north to Palisades Park or Fort Lee for those.) Instead, you’ll find refined—and pricier—smaller-portioned plates better suited for the date-night crowd the restaurant seems to attract. Mul-hweh, a spicy raw-fish soup served chilled in a bowl of Jersey-fresh tomato water. Photo: Laura Moss Take the mul-hweh. In this modernized version of the traditional spicy raw-fish soup, rolls of raw fluke, cucumber and daikon radish are served chilled in a bowl of tomato water so fresh, pure, and distinctly New Jersey that I couldn’t stop dreaming of it for weeks. Some might call this a fusion dish, with Jersey tomatoes meddling with a traditional Korean summer meal, but that would be downright dismissive of the level of attention to detail it requires to assemble. To make the tomato water, executive chef Yoon Suk Hong sources local tomatoes that he blends, strains, then chills overnight. Executive chef Yoonsuk Hong (far right) and the staff of ONDO. Photo: Laura Moss From Brian Kim and Jae Park of the highly acclaimed sushi bar DOMODOMO (with locations in Jersey City, Manhattan and Brooklyn), ONDO opened in April 2022, bringing a new caliber of Korean flavors to Jersey City—which, despite its recent restaurant renaissance, is something the city seemed to lack. “Some people are okay with regular Korean dishes, and some people want elevated Korean dishes,” says Kim, who aims to appeal to the latter. “I didn’t want to make [our menu] typical. Usually, with Korean dishes, one dish makes you full. …We tried to minimize that and make smaller portions, make it more approachable and presentable to the public.” [RELATED: The 30 Best Restaurants in New Jersey] ONDO, which means “temperature” in Korean, organizes its menu not by dish type or size, but by temperature: cold, warm or hot. To really experience the restaurant’s identity, it’s best to order a few things from each category. Beef tartare with seaweed-dusted tapioca chips. Photo: Laura Moss In addition to the mul-hweh, other standout cold dishes include a decadent beef tartare with seaweed-dusted tapioca chips; a salad of fried tofu, broccolini and glazed pecans in a creamy, citrusy dressing; and a tart-tangy yellowtail crudo. Less enticing was the shrimp pine nut salad, featuring chilled shrimp plated with slivers of sweet Korean pear, texturally interesting yet flavorless lotus root, and a sweet, nutty dressing that seemed better suited for dessert. The fish-roe rice with black cod is a small plate that offers a big impact. Photo: Laura Moss The warm category, where the majority of dishes fall, is hit or miss. My dining companions and I loved the fish-roe rice with black cod, a tiny but texture-packed bowl of white rice, radish, cucumber and chives topped with a piece of ever-so-slightly grilled cod and two types of fish roe—ikura and tobiko—that created a sensation similar to that of eating Pop Rocks. For noodle lovers craving classic Korean heat, the spicy octopus pasta lives up to its name. Spicy octopus pasta. Photo: Laura Moss The mushroom rice was a little one-dimensional without the addition of spicy pork ($4), bulgogi ($4), uni ($20) or black truffle ($25). And, unfortunately, the spicy, twice-fried boneless chicken, while a quintessential and delicious Korean dish, wasn’t elevated to the level of other plates. The shareable galbi jjim (beef short rib served over a delicious chestnut purée). Photo: Laura Moss What would be considered traditional entrées can found in the hot section of the menu. Do not overlook the sharable galbi-jjim. Segments of the marinated short rib come perched atop the large rib, which acts as a sort of bridge over a delicious chestnut purée. Just as shareable is the bossam, a classic braised pork belly dish, and the dry-aged rib eye (two-person serving). Both are served with a ssam platter—lettuce and pickled or fermented sides with spicy dipping sauces—that invite you to wrap the tender meat like a package in fresh greens and top it with the sauces and condiments of your choice. Bossam, a classic braised pork belly dish served with a ssam platter.Photo: Laura Moss The dessert menu is small, but it’s anything but an oversight. There are rotating flavors of soft serve, but if you’re going to order anything, make it the nurungji panna cotta. Scorched rice (known as Nurungji) is blended with heavy cream to create a chilled, creamy, nutty, and not-too-sweet end to your meal—and a return to the colder temperatures it began with. The can’t-miss nurungji panna cotta dessert. Photo: Laura Moss HOW WE REVIEW: Restaurants are chosen for review at the sole discretion of the dining editor, based on input from our food writers and critics around the state. Our reviewers visit a restaurant at least twice, always maintaining anonymity to avoid preferential treatment. The reviewer brings up to three guests per visit and tastes everything that is ordered. NJM reimburses the reviewer for all food and beverage expenses. After the final visit, the reviewer conducts a phone interview with the chef, owner or other key members of the team. The review is then submitted to NJM and edited for clarity and fairness. Stars are assigned by the editor in consultation with the reviewer. As a final step, an NJM staffer checks the review for accuracy, always calling the restaurant to confirm all facts. Four stars = extraordinary; three stars = excellent; two stars = very good; one star = good; half a star = fair. No one knows New Jersey like we do. Sign up for one of our free newsletters here. Want a print magazine mailed to you? Purchase an issue from our online store.
Editor’s Note: The Black Horse Tavern & Pub is closed for renovations, reopening in Fall 2024. A casual, rustic eatery located on a historic property that once served the likes of George Washington. The more upscale portion of the Black Horse, the Tavern, is currently only open for private events. The Black Horse is the oldest continuously serving restaurant in New Jersey, dating to 1742. Back then, what is now the Tavern dished out food and and drink, while what is now the Pub served as the horse stables. These days, the local favorite is owned by 40North Restaurants (Town Bar + Kitchen in Morristown, the Office Tavern Grill, Piattino in Summit and Mendham) and attracts lots of families, plus groups of all sizes looking for a tasty, laid-back meal. The sizeable bar, serving beer, wine and cocktails, is typically buzzing most nights of the week. “Being a small town, you look for something significant or unique that puts you on the map,” Mendham Borough Mayor Christine Serrano Glassner told New Jersey Monthly earlier this year. “So to have this building still in existence continues to tell…that historic story for Mendham.” [RELATED: Toast History at NJ’s Revolutionary-Era Taverns] A wide selection of great burgers (try the turkey burger, which comes with tzatziki sauce, olive spread and feta), sandwiches, and entrées that lean toward comfort, like honey-stung fried chicken, baby back ribs and chicken pot pie. The baked mac and cheese is a favorite for diners of all ages, and the warm jumbo pretzel sticks, chicken quesadillas and French onion soup are standout starters. A kids’ menu is available with typical items like chicken fingers plus healthy options like a nice-sized piece of salmon with a choice of a side. There’s live music on Friday and Saturday nights. Little diners will love visiting the outdoor koi ponds to say “hello” to the fish while their food cooks. No one knows New Jersey like we do. Sign up for one of our free newsletters here. Want a print magazine mailed to you? Purchase an issue from our online store.
Family owned and operated, this breakfast/lunch spot has homestyle farmhouse vibes. You’ll find no frills or fuss in the large dining room with staff that are all smiles and quick on their feet. Chef Carlton Kramer and his wife, Cady, purchased the spot from his parents, who ran the popular C & G’s Country Kitchen. A graduate of the Culinary Institute of America, Kramer found breakfast his true calling. The restaurant is named for the grit to overcome obstacles and the grace of getting it done. [RELATED: Readers Choose Their Favorite NJ Restaurants of 2023] Down-home, comfort-style cooking is in store. Try the Mother Clucker—chicken and waffles topped with warm syrup. Or have any of the breakfast ’wiches, like the Fat Carl—pork roll, bacon, sausage, hash browns, eggs and extra cheese on a Kaiser roll. Grits are an obvious pick; for more than a side dish portion, dig into the Full of Grit Platter—pork roll, over-easy eggs, scallions and hot sauce piled atop cheddar grits. Lunch meals, such as the Double Fister, a mega sandwich melt made with corned beef, turkey, Swiss cheese, coleslaw and Thousand Island dressing, are filling. Homemade soups and the popular sausage gravy with always-homemade biscuits are offered any time of day. Take advantage of Early Bird menus Monday-Friday, 7-8:30 am, dine in or takeout. No one knows New Jersey like we do. Sign up for one of our free newsletters here. Want a print magazine mailed to you? Purchase an issue from our online store.
Super cute and cozy, this farm-to-table eatery is tucked within vast gardens. Outside are covered patio tables for dining al fresco. Opened in 2018 by Casey Pesce, Apple Street has a to-go market and a cooking-demo classroom. Nearly 70 dishes on the menu use produce and herbs from their organic garden. [RELATED: Readers Choose Their Favorite NJ Restaurants of 2023] Start with breakfast baked goods; berry toaster pastries and crumb muffins are top selections. Then try the Apple Street burrito, made with two eggs, seasonal veggies, black beans, pepper-jack cheese, avocado and salsa verde. Oh-so-fluffy buttermilk pancakes are served with organic blueberry preserves, honey-chamomile butter and Early Grey syrup. For lunch, the house salad incorporates shaved fennel, garden beans, shaved pecorino, sunflower seeds, beets and seasonal greens topped by a preserved-lemon vinaigrette. As for sandwiches, definitely go for the crispy chicken biscuit with garden chili aioli, local cheddar, pickles and tomato marmalade, all on a homemade buttermilk biscuit. Sweets change often and highlight seasonal ingredients. Private parties and live chef demos are offered, as well as on- and off-site catering. No one knows New Jersey like we do. Sign up for one of our free newsletters here. Want a print magazine mailed to you? Purchase an issue from our online store.
On West Front Street in Red Bank, the Downtown was a happening nightlife spot with pulsing music and three floors of bars. It shut down during the pandemic and never recovered. But under new ownership, sporting a renovated look, a pan-Latin menu and a beat-heavy soundtrack, the place is pulsing again. Remnants of that lively scene, albeit reimagined and significantly spruced up, can be found at Centrada, a restaurant that opened in spring of 2022. Tables with chairs and benches fitted in jewel-toned upholstery invite patrons to linger. Tropical plants, woven light fixtures, and murals of flora and fauna lend an organic feel. On Thursdays, Fridays and Saturdays, revelry takes over in the evening, when Centrada hosts DJs, live music and other performers. Owners Anthony Fiorentino, left, and Norman Reola, center, and executive chef Santiago Mojica. Photo: Heather Willensky But food and drink are at the forefront of Centrada, run by Anthony Fiorentino and Norman Reola of the Esperto Hospitality Group. The pair worked together for 14 years in the Atlantic City area with the Houston-based restaurant group Landry’s and, post-pandemic, sought a project of their own. Their business partner, John DiLeo, lived in Monmouth County and suggested Red Bank. “The whole idea behind Centrada was to center everyone, bring everyone together after being apart during the pandemic,” says Fiorentino, who recently moved from South Jersey to Marlboro. Reola, a chef who trained at the Culinary Institute of America, envisioned Centrada’s upscale, pan-Latin menu and brought in executive chef Santiago Mojica to oversee the kitchen. “I wanted to take elements of Latin cuisine and create something new,” Reola says. “So we use risotto in the paella instead of regular rice, and we play off a Venezuelan dish with our pasticho, which is like a Latin lasagne.” The Mezcal Pimm’s Cup and Dusk Till Dawn cocktails. Photo: Heather Willensky Both facets of Centrada—restaurant and night spot—benefit from a vibrant cocktail menu, with about 60 varieties of tequila and mezcal. Reola collaborated with mixologist Carlos Ruiz to create the cocktails. Juices are pressed and garnishes are produced on site daily. “It’s costly and time-consuming,” Reola says, “but it imparts a fresh flavor that is essential to the cocktails.” One drink has never left the menu: the Dusk Till Dawn. Made with Don Julio Reposado tequila, pineapple juice, Contratto Aperitif and fresh lime, it’s a bracing refresher with a hint of heat, courtesy of jalapeño slices that float on top. Even better is the Mezcal Pimm’s Cup, made with Vago mezcal, Pimm’s No. 1, fresh lime, simple syrup and ginger ale, garnished with cucumber and orange. [RELATED: The 30 Best Restaurants in New Jersey of 2023] The fruta Latina salad is served with an orange-cumin vinaigrette. Photo: Heather Willensky Appetizers are Centrada’s strong suit. Starters are shareable, with ingredients chopped into consistently sized bits that minimize mess—a plus if you’re on a date. Over an arugula base, the fruta Latina salad includes sliced kiwi and bite-sized chunks of mango, honeydew, strawberries and avocado, with an orange-cumin vinaigrette. Centrada cheese bread, a variation on garlic knots, comes in a crock; warm, golf ball-sized rolls are filled with melted Manchego and bathed in a green chimichurri. Centrada cheese bread is a warm and gooey take on garlic knots. Photo: Heather Willensky At any Latin American restaurant, you hope for lively ceviche. Four kinds are on the Centrada menu. We tried two, both excellent: the tuna ceviche tostada and the lobster strawberry ceviche, the latter a novel combination of butter-poached lobster, strawberry tiger’s milk, cucumber, tomato, red onion and sliced strawberries, served with tortilla chips on the side. Lobster strawberry ceviche. Photo: Heather Willensky Entrées did not quite live up to their potential, especially given the high price point. Meat was dry in both the pollo Centrada, chicken breast served with crispy potatoes and sautéed tomatoes, and the chuleta de puerco, a tomahawk pork chop in an agave-mustard sauce served with frisée, queso fresco, crispy Serrano ham and sherry vinaigrette. The presentation of the pork chop was dramatic but problematic, as the huge chop was served on a narrow wooden board, with the other components at risk of tumbling onto the table. Much better was the coriander-crusted tuna, with sliced tuna cooked exactly as requested, medium-rare, and served with purple Peruvian potato wedges and a frisée salad. Shrimp picante looked impressive, with two giant, tender, whole prawns, though the accompanying vegetable quinoa was overcooked and bland. Coriander-crusted tuna served with purple potatoes and a frisée salad. Photo: Heather Willensky Dessert was redemptive, especially the delicate sweet potato buñuelos, served warm and sanded with cinnamon sugar. Dipping sauces of tequila Anglaise, caramel and passion fruit were not necessary, but welcome. Given Centrada’s clubby vibe, a small-plates or tapas approach to the menu would highlight its strengths and complement its deftly made cocktails. Fiorentino says there is often a late surge toward appetizers and drinks as the evening progresses. “We didn’t want there to be a strict divide between the restaurant and the club,” he says. “There should be an organic flow to it, with no disruption to the fine dining.” Sweet potato buñuelos, sanded with cinnamon sugar, come with three dipping sauces: tequila Anglaise, caramel and passion fruit. Photo: Heather Willensky HOW WE REVIEW: Restaurants are chosen for review at the sole discretion of the dining editor, based on input from our food writers and critics around the state. Our reviewers visit a restaurant at least twice, always maintaining anonymity to avoid preferential treatment. The reviewer brings up to three guests per visit and tastes everything that is ordered. NJM reimburses the reviewer for all food and beverage expenses. After the final visit, the reviewer conducts a phone interview with the chef, owner or other key members of the team. The review is then submitted to NJM and edited for clarity and fairness. Stars are assigned by the editor in consultation with the reviewer. As a final step, an NJM staffer checks the review for accuracy, always calling the restaurant to confirm all facts. Four stars = extraordinary; three stars = excellent; two stars = very good; one star = good; half a star = fair. No one knows New Jersey like we do. Sign up for one of our free newsletters here. Want a print magazine mailed to you? Purchase an issue from our online store.
A warm and welcoming spot in quaint downtown Chester that embraces comfort in every sense of the word, from the food choices to the design of the space to the board games on hand for diners to play. Opened by architect and Chester resident Kraig Kalashian in 2019 after pals kept asking him to start a restaurant that would jazz up Chester’s food scene. Kalashian crafts the menu and runs the kitchen, but prides himself on having a team-centered mentality in the kitchen and front of house. As an architect, Kalashian says the design of the “light and airy” space was paramount and embraces the Scandinavian idea of “hygge,” which implies coziness and comfort. Pren’s furnishings and decor feature all-natural materials—cork wall coverings, oak tables, etc.—and custom-made furniture. [RELATED: Readers Choose Their Favorite NJ Restaurants of 2023] The menu changes seasonally and is filled with scratch-made comfort food, including customer favorites like meat loaf and pot pies, plus sandwiches, salads, toasts and more. A variety of plant-based items is always available, and the house-made cookies and other baked goods are top-notch. “It’s like going over to someone’s house to eat a meal,” Kalashian says of the restaurant. Pren Kitchen hires local students and trains them in the art of hospitality. No one knows New Jersey like we do. Sign up for one of our free newsletters here. Want a print magazine mailed to you? Purchase an issue from our online store.
Small, family-owned sushi restaurant with indoor seating and a table for two outside. Take a seat at the sushi bar and watch the chef expertly prepare your meal. The restaurant is filled with cute signs, banners, and figurines of cats, fish, sushi and noodles. It’s also located within walking distance of Lake Parsippany, so you can take your sushi to go and enjoy the view. The spot is a hidden gem in Parsippany. Open for two years, Asahi offers fresh sushi at affordable prices. The staff offer recommendations and help you find your next favorite sushi roll. [RELATED: Readers Choose Their Favorite NJ Restaurants of 2023] There’s a large variety of popular and unique sashimi and sushi rolls, from California and spicy tuna to sea urchin and king crab. Don’t miss the weekly and seasonal specials. Noodle dishes include udon, soba and ramen. Hot and cold appetizers, soups and salads are also available. The boba is a must to finish off your meal. Asahi offers delivery within 5 miles of the establishment, as well as dine-in or takeout. If you’re looking for good sushi at a good price, give this humble spot a try. No one knows New Jersey like we do. Sign up for one of our free newsletters here. Want a print magazine mailed to you? Purchase an issue from our online store.
Set in an industrial-park area, and easy to miss sandwiched between two hotels, this traditional Jewish deli has a 300-seat dining room with plenty of generously spaced tables. The kitchen is in open view, and mirrored walls make the interior feel even more expansive. Owner Harold Jaffe, who hailed from the Carnegie Deli in Manhattan, is known for serving massive portions in his New York-style deli. [RELATED: Readers Choose Their Favorite NJ Restaurants of 2023] Menu offerings are presented family style in shareable portions. It takes a minute to compute that a large pastrami sandwich rings in at $45. Then you see that the menu says it feeds one to four people—and it really does. The meat is piled nearly a foot high and comes with eight slices of bread. Nearly every dish is presented this way, with the menu noting how many it will feed. The matzo ball soup serves six, with a single matzo ball the size of a cantaloupe. The menu itself is also supersized. Pancakes come monster size in a tall stack; beef is ground in house for the thick burgers; and dinner entrées like Hungarian goulash and beef ribs fill out the menu. Don’t miss the complimentary buffet pickle bar: sweet, sour, and bread and butter varieties, plus sauerkraut and pickled salads. No one knows New Jersey like we do. Sign up for one of our free newsletters here. Want a print magazine mailed to you? Purchase an issue from our online store.
The newly renovated, two-story building is a dog-inspired spot featuring a hip, retro interior with booth tables and bar seating. The walls are lined with photos of customers’ pooches. Restaurateurs Heather Gleason and Dave Garry’s popular Philadelphia eatery’s Atlantic City sibling opened in July. Don’t expect run-of-the-mill bar food here, but you will find elevated executions of wings, burgers and cheese steaks. Small bites include creamy mac and cheese, a deliciously fragrant serving of coconut-lemongrass shrimp, and grilled octopus. There are also well-crafted daily specials, such as flakey-crust empanadas stuffed with yellow-curry chickpeas, potatoes and carrots, with red-curry yogurt aoili. For the vegetarian/vegan crowd, there’s a quinoa bowl with grilled asparagus and goat cheese, a veggie stir-fry, and even a vegan cheese steak. At the bar, approximately a dozen beers are on tap, in addition to a slew of cans and bottles. Signature drinks include tasty mocktails. Patio seating is available and canines are welcome. Parking is plentiful—and don’t miss the two murals on the building’s exterior. The kitchen is open until midnight.
Clean, simple style, with weathered-look wood floors, lots of light from storefront windows and plenty of table seating. Proprietor Laiquan Harvey-Davis was nudged into business after one of her sons requested she create a cookbook of the delicious dairy-free treats she makes for him. Before long, the mom of two turned her baking mastery to vegan, gluten-free desserts. The restaurant, opened in 2019, has expanded to include breakfasts and lunch, plus special menu items. [RELATED: Readers Choose Their Favorite NJ Restaurants of 2023] While the desserts were the initial draw here, the gluten-free, vegan, savory items are prepared with the same freshness and creativity. For breakfast, plant-based options include an “egg” made of tofu. Sides of grits and hashbrowns are available, as well as vegan sausage, pastrami and bacon add-ons. Pancakes—gluten free, of course—as well as Chicklettes (chickpea omelettes) are other tasty offerings. Lunch shines with the versatile garbanzo bean as well, with the chickpea salad sandwich, which deliciously mimics tuna salad. Plant-based BLT’s, vegan chili, paninis and mac ‘n’ cheez are also options, as is a pizza menu. Plan on dessert. Period. Brownies, tiramsu and cheesecakes are always on offer, while cakes, whole cheese cakes and cobblers can be ordered in advance. No one knows New Jersey like we do. Sign up for one of our free newsletters here. Want a print magazine mailed to you? Purchase an issue from our online store.
Large, bright eatery with bar area of screens showing the latest game. The open sushi bar gives diners a first-hand look as items are prepared. Owned by three brothers of the Boemio family, this is one of several Monmouth and Ocean County places the family have operated over the past 40 years. [RELATED: Readers Choose Their Favorite NJ Restaurants of 2023] Want variety? Choose from rice bowls, sushi, gourmet burgers, American classics and German haus specialties. Fried pierogies with sautéed onions and balsamic are heavenly. Spicy-tuna tacos in a crunchy shell are topped with seaweed salad, cucumber, avocado and a sweet Asian glaze. The sandwich-and-wrap menu includes the appropriately named Colossal fish sandwich: beer-battered fried grouper on brioche with all the fixings. Burgers are another favorite, especially the French onion French dip, an 8-ounce Berkshire sausage burger with caramelized onions, melted Swiss and onion rings. Pasta and seafood round out the menu. A newly designed, 1,200-square-foot party room accommodates up to 100 guests. Delivery available. The family-owned Boemio & Sons Market is adjacent. No one knows New Jersey like we do. Sign up for one of our free newsletters here. Want a print magazine mailed to you? Purchase an issue from our online store.
Reviewed by: Jacqueline Mroz
Rating: n/r out of 4.0 stars
Phone: 856-334-8026
Website: https://www.tacoseltio.com/
Hours: Lunch and dinner, daily
Price Range: Moderate
Reviewed by: Emily Melvin
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Tacos el Tio in Medford
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Phone: 732-409-6100
Website: https://taconlime.com/
Hours: Lunch and dinner, daily
Price Range: Inexpensive
Reviewed by: New Jersey Monthly
Rating: n/r out of 4.0 stars
Taco N’ Lime in Marlboro
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Phone: 973-337-5401
Website: https://sixpointspub.com/
Hours: Lunch and dinner, daily
Price Range: Inexpensive–Moderate
Reviewed by: Connor Carlin
Rating: n/r out of 4.0 stars
Six Points Pub in Bloomfield
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Phone: 856-240-1130
Website: https://www.ohanapokebowlnj.com/
Hours: Lunch and dinner, Tuesday-Sunday
Price Range: Inexpensive
Reviewed by: Emily Melvin
Rating: n/r out of 4.0 stars
Ohana Poke Bowl in Haddon Township
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Phone: (848) 404-9633
Website: https://mrgreekbelmar.com/
Hours: Lunch and dinner, Sunday-Saturday
Price Range: Inexpensive
Reviewed by: New Jersey Monthly
Rating: n/r out of 4.0 stars
Mr. Greek in Belmar
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Phone: 732-696-8517
Website: https://www.thelovelylita.com/
Hours: Dinner, Wednesday–Sunday.
Reviewed by: New Jersey Monthly
Rating: 3.0 out of 4.0 stars
Phone: 973-425-9798
Website: https://www.minutemanbbq.com/
Hours: Dinner, Thursday; Lunch and dinner, Friday-Sunday
Price Range: Moderate
Description: Style: Reasonably priced country-style diner, originally a milk barn. Inside and out, it looks today much as it did when it opened in 1962. Located on the border of historic Morristown and Harding Township, the Minuteman’s 1776 theme comes to life with colonial decor, knotty-pine walls and dishes named for patriots.
Reviewed by: Emily Melvin
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Minuteman Whiskey Bar & BBQ in Morristown
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Phone: 702-534-3419
Website: spiegelworld.com/superfrico
Hours: Dinner, Wednesday-Sunday
Reviewed by: New Jersey Monthly
Rating: 2.0 out of 4.0 stars
Phone: 732-765-8808
Website: https://gangaasianbistro.com/
Hours: Lunch and dinner, daily
Price Range: Moderate
Reviewed by: New Jersey Monthly
Rating: n/r out of 4.0 stars
Ganga Asian Bistro ’n’ Sushi in Matawan
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Phone: 856-323-8458
Website: https://www.lesbiveggies.com/
Hours: Brunch and dinner, Tuesday-Saturday
Brunch only, Sunday
Price Range: Inexpensive
Reviewed by: Emily Melvin
Rating: n/r out of 4.0 stars
LesbiVeggies in Audubon
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Phone: 973-721-3404
Website: https://www.fiorentinirest.com/
Hours: Dinner, Tuesday-Sunday; brunch, Sunday
Price Range: Moderate
Reviewed by: New Jersey Monthly
Rating: 3.5 out of 4.0 stars
Phone: 856-617-4800
Website: https://cafelejardin.com/
Hours: Brunch and dinner, Thursday through Monday
Price Range: Moderate
Reviewed by: New Jersey Monthly
Rating: 3.0 out of 4.0 stars
Phone: 856-349-7660
Website: https://speranzaristorante.com/
Hours: Lunch and dinner, Monday-Saturday
Price Range: Moderate
Reviewed by: Emily Melvin
Rating: n/r out of 4.0 stars
Speranza in Westville
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Phone: 973-343-5109
Website: https://www.instagram.com/fannysitalian
Hours: Dinner, daily
Price Range: Moderate
Reviewed by: Deborah P. Carter
Rating: n/r out of 4.0 stars
Fanny’s Restaurant & Bar in Bloomfield
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Phone: 732-252-5761
Website: https://www.thefrenchmarketnj.com/
Hours: Breakfast and lunch, Tuesday-Sunday
Price Range: Inexpensive–Moderate
Reviewed by: New Jersey Monthly
Rating: n/r out of 4.0 stars
The French Market in Colts Neck
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Phone: 973-584-4653
Website: https://www.billsluncheonette.com/
Hours: Breakfast and lunch, Wednesday-Sunday
Price Range: Inexpensive
Reviewed by: Julie Gordon
Rating: n/r out of 4.0 stars
Bill’s Luncheonette in Chester
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Phone: 908-573-2173
Website: https://www.tapandbitters.com/
Hours: Brunch, lunch and dinner, daily
Price Range: Moderate
Reviewed by: Deborah P. Carter
Rating: n/r out of 4.0 stars
Tap & Bitters in Warren
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Phone: 201-721-6771
Website: https://www.ondojc.com/
Hours: Lunch and dinner daily
Price Range: Moderate–Expensive
Reviewed by: Shelby Vittek
Rating: 3.0 out of 4.0 stars
Phone: 973-543-7300
Website: https://www.blackhorsenj.com/
Hours: Lunch and dinner, daily
Price Range: Moderate
Reviewed by: Julie Gordon
Rating: n/r out of 4.0 stars
Black Horse Tavern & Pub in Mendham
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Phone: 732-269-1075
Website: https://www.gritsgracebayville.com/
Hours: Breakfast and lunch, daily
Price Range: Inexpensive
Reviewed by: New Jersey Monthly
Rating: n/r out of 4.0 stars
Grits & Grace in Bayville
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Phone: 732-747-7646
Website: https://www.applestreetkitchen.com/
Hours: Breakfast and lunch, Tuesday–Saturday
Price Range: Inexpensive
Reviewed by: New Jersey Monthly
Rating: n/r out of 4.0 stars
Apple Street Kitchen in Tinton Falls
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Phone: 732-430-2330
Website: https://www.centradarestaurant.com/
Hours: Dinner, Tuesday–Sunday
Price Range: Expensive
Reviewed by: New Jersey Monthly
Rating: 2.5 out of 4.0 stars
Phone: 908-955-7197
Website: https://prenkitchen.com
Hours: Lunch and dinner, daily (closed Tuesdays)
Price Range: Moderate
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Reviewed by: Julie Gordon
Rating: n/r out of 4.0 stars
Pren Kitchen in Chester
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Phone: 973-240-7198
Website: https://www.asahisushiramen.com
Hours: Lunch and dinner, daily
Price Range: Inexpensive–Moderate
Reviewed by: Olivia Bardo
Rating: n/r out of 4.0 stars
Asahi Sushi & Ramen in Parsippany
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Phone: 732-661-9100
Website: http://www.haroldsfamousdeli.com
Hours: Lunch and dinner, daily
Price Range: Moderate
Reviewed by: Deborah P. Carter
Rating: n/r out of 4.0 stars
Harold’s New York Deli in Edison
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Phone: 609-808-3038
Website: https://gooddogbar.com/atlantic-city/
Hours: Daily, year-round
Price Range: Inexpensive
Reviewed by: Deborah P. Carter
Rating: n/r out of 4.0 stars
Good Dog Bar in Atlantic City
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Phone: 866-433-5474
Website: https://www.howdelishhd.com/
Hours: Breakfast and lunch, Wednesday–Sunday
Price Range: Moderate
Reviewed by: Deborah P. Carter
Rating: n/r out of 4.0 stars
How Delish HD in West Orange
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Phone: 732-657-4113
Website: http://threebsbarandbistro.com
Hours: Lunch and dinner, daily
Price Range: Moderate
Reviewed by: New Jersey Monthly
Rating: n/r out of 4.0 stars
Three B’s Bar & Bistro in Lakehurst
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