A view of ocean, bay or river is the secret sauce that spices up Shore dining. Here’s your guide to vittles with vistas.
By Tara Nurin
The wildest late-night scene on the Shore unfolds alcohol-free at Beach Haven's the Chicken or the Egg.
By Nick DiUlio
Yes, customers have them, and not from barbecue sauce. Restaurateurs lament the parade of valuables that leave the premises as patrons help themselves to a literal steal of a meal.
Okay, they're PhD candidates, but these experts in materials science (polymers, nanotubes…) sought kitchen wisdom from chef Scott Anderson of Elements.
By Pat Tanner
Or, how this restless food writer learned to relax and say, “I’ll have the usual.”
By Eric Levin
Had it with mass-produced suds? Ready for real flavor? Grab a stool and we'll bring you up to speed on the best thing to happen to brewing since the repeal of prohibition.
Hungry for a bargain? Check out our mouthwatering guide to 74 memorable meals for under $15.
Bartenders are uncorking their creativity as never before, adding a new twist of glamour and fun to Jersey nightlife. To help usher in the holidays, we asked some of the state’s top mixologists for their favorite seasonally inspired libations. Here’s a host of tempting ways to celebrate—in moderation, of course.
Long gone are the days when New Jersey, sandwiched between two imposing cities, could only look outward for its best food. Now the top restaurants in the state stand shoulder to shoulder with the finest in the region.
By Eric Levin
Our annual Readers' and Critics' Choice Restaurant Poll takes you all over the state to some of our favorite restaurants.
Seafood is a given on virtually every restaurant menu, but some places pride themselves on providing a broad range of the very freshest catch. Here are some of our favorites, with a few words on what to expect. If none of these float your boat, there’s always sushi.
The fastest growing agricultural segment in the state, New Jersey wine making is no longer just about fruity novelties (though those are darn good). Get ready for some serious Chardonnays, nicely priced Cab Francs and a palate-pleasing Traminette.
We asked for your suggestions, then we started to eat—and eat. We logged more than a thousand miles, and concluded that these are the pies to pine for.