Erace, Adam
Subscribe to this tagThe Diving Horse
At The Diving Horse the season is short, so don’t wait to dive into some of the Shore’s most captivating food.
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Harry's Oyster Bar
The setting of Harry's Oyster Bar at Bally's Park Place in Atlantic City is inviting—there is an outside section surrounded by lawn facing the Boardwalk. The pedigree is fine—it's owned by the family that owns Dock's Oyster House and the Knife and Fork Inn. The food and service, Adam Erace says in his review, may be coming together after a rough start.
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The Blue Pig Tavern
The Blue Pig Tavern is located in one of Cape May's leading landmarks, the renovated 1879 Congress Hall Hotel. Its food is New American and it gets a lot of its produce from its own nearby farm. Adam Erace reviews.
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Cork
Cork, an American restaurant in Westmont, has been through three chefs in the last couple years. But the latest one, Anthony Marini, who came aboard last May, is hitting his stride, writes Adam Erace in his review.
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Luke Palladino's at Harrah's
Luke Palladino’s Italian-Italian showplace debuts on a big stage.
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West Side Gravy
West Side Gravy in Collingswood offers an affordable menu with plenty of comfort classics prepared with precision and artistry.
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Pizzicato
Pizzicato is a way of playing a stringed instrument by plucking rather than bowing, but it is also an Italian restaurant recently opened in Moorestown. Adam Erace reveals what his heartstrings say about his meals there.
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The British Chip Shop
Reviewer Adam Erace finds the fish and chips at the British Chip Shop in Haddonfield to be "even better than those I've had in England."
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Treno
It's not a barbecue, it's a wood burning pizza oven. But great pizza isn't the only thing available at Treno in Westmont, writes Adam Erace.
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Luke Palladino
Downsizing from the razzle-dazzle of Atlantic City, chef Luke Palladino opens an intimate BYO to showcase proper Italian food.
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Fin
Adam Erace reviews Fin, the new top-of-the-line seafood restaurant in the Tropicana Casino and Hotel in Atlantic City.
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White Heron Grill
What's behind the name change of Dr. John Sprandio's ambitious restaurant in Stone Harbor? Adam Erace tells all.
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El Sitio Grill and Cafe
The owners of El Sitio Grill and Cafe bring the South American taste of Quito, Ecuador to Collingswood.
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Terra Nova
This Pacific Northwest-style farmhouse restaurant, where wine is a raison d'etre, offers up New American cuisine.
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Ebbitt Room
Curtis Bashaw recruited chef Lucas Manteca to run the Ebbitt Room, the AAA Five Diamond Award-winning restaurant at the Virginia Hotel in Cape May.
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Fornelletto
A rustic Italian restaurant in the Borgata has developed a convincing wine cellar theme.
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Blackfish
Blackfish, a breezy, beach-chic establishment in Stone Harbor, serves up New American fare for the beach-going set.
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IndeBlue
Indeblue in Collingswood does not look like your average Indian tandoor house. Small and snug, with only 31 seats, it retains the shiny-blue and hazmat-orange surfaces of its predecessor, an icy-hip crêperie called 5th Corner.
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Max's Seafood Cafe
One thing that never flusters a 97-year-old restaurant is a culinary fad. So at Max’s—a handsome tavern founded by German immigrant Joseph Fred Leisinger in 1912—you won’t find sous-vide duck breast, tapas, or powdered olive oil.
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Lobianco
If a restaurant is going to defy conventional wisdom and tuck itself away in some obscure spot, it had better be good.
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Sake To You
Originally a fermented rice mash eaten like cereal, sake has been Japan’s national beverage for the last 1,200 years.
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Izakaya
In Japan, everyone eats, drinks, and socializes at casual pubs called izakayas. During a year in Japan, chef Michael Schulson fell in love with izakayas. Now he has created an eye-popping one of his own at the Borgata.
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Manna
Manna, the heaven-sent food that sustained the Israelites in the desert, was not exactly a gourmet treat. In fact, the people complained bitterly to Moses about the monotony of eating it and told him they thought they were better off in Egypt. (Nobody says he had an easy job.)
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Blackbird Dining Establishment
Chef Alex Capasso’s Blackbird takes wing on nuanced flavors, playful presentation, and attentive service. Would you like shaved black truffles on your entrée?
Just say the word.
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