Fore and Aft

Last week I went on the maiden cruise of the Oasis of the Seas, at 1,184 feet long and 184 feet wide, the world's largest cruise ship. It's 52 feet longer and 40 feet wider than the Queen Mary 2, the state-of-the-art North Atlantic ocean liner. Having never been on a cruise ship or an ocean liner, I was agog at the immensity of the thing, which was nonetheless accessible on a human scale.

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On a Pedestal

Your faithful pizza explorer made it to Neptune City, where restaurants instead of a fork should give you a trident. Neptune, of course, is the home of the estimable Pete & Elda's...

Tags: Neptune City | Pete and Elda's | photography | Pizza

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Elks Like Pizza

On the trail of good pizza (for our February issue), I arrived at the estimable Federici's in Freehold, there to behold a rare breed, a Jersey Elk in a cowboy hat...

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Say Ahhh

Had to make an emergency run to the dentist recently...

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Pie Scout

Doing my due diligence for our upcoming pizza issue, I'm scouting the best pizza joints in the state. Just went to Bayonne on a reader's recommendation to experience the thin crust pie at Venice Restaurant. It was excellent, but so was this little corridor between the bar and the outdoor seating area...

Tags: Bayonne | photography | Pizza

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A Whiff Supreme

At Grissini Restaurant in Englewood Cliffs, a special chef comes in once a week to make several gallons of tomato sauce--the owner, 71-year-old Tony DelGatto. The proof of this particular pudding is in the smelling...

Tags: Englewood Cliffs | Italian | photography | Grissini Restaurant

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Boss of His Sauce

Grissini restaurant in Englewood Cliffs has a first-rate executive chef in Alberto Leandri, but some things owner Tony DelGatto, 71, insists on doing himself, like making the tomato sauce he learned as a boy helping his mother cook...

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