Thursday November 27, 2014SUBSCRIBE
New Jersey Monthly Magazine

Feature Stories

Scala del Nonna

Opening his fifth restaurant, onetime whiz kid Michael Cetrulo combines veteran know-how with youthful brio.

By Eric Levin

Terre à Terre

Chef Todd Villani fills Terre à Terre (French for “down to earth”) with ethereal delights.

By Karen Tina Harrison

Pascal & Sabine

Asbury Park’s hippest restaurant creators take you on an enchanting culinary ride.

By Pat Tanner

Haven

High style, a river view and Peter Larsen’s food give Edgewater dining a new edge.

By Karen Tina Harrison

Due

Chris Tarta opens his second restaurant, pairing with two-time Ultimate Chef Bergen County winner Adam Weiss.

By Pat Tanner

100 Steps Supper Club + Raw Bar

Why did the chef and owners of A Toute Heure cross the road? To add this bright, sociable seafood spot to their portfolio.

By Karen Tina Harrison

Orange and Olive

There are other top tasting menus, but none offer an experience quite like that of the Orange and Olive Chef’s Table.

By Eric Levin

Battello

Chef Ryan DePersio and his partners grab the spotlight with Battello in Jersey City.

By Pat Tanner, Eric Levin

Osteria

Marc Vetri, Philly’s master of Italian cooking, opens his first NJ outpost. It’s a spin-off (and can be pricey), but it's molto bene.

By Adam Erace

Goldie's

The concept: “Amazing food without preaching.” Add a sexy space, nice price and cocktails, and you’ll forget it’s vegan.

By Eric Levin

The Pass

Fleeing the summit of fine dining, Matt Ridgway swept floors and made prosciutto. Now he’s back, boldly elevating the basics.

By Jill P. Capuzzo

Orale Mexican Kitchen

Three veterans of Rosa Mexicano set out to channel the lively flavors and casual vibe of Mexico City in a place of their own. So far, so bueno.

By Karen Tina Harrison

Mistral

From the owners of Princeton's Elements comes a casual, affordable, global tapas bar named for France's famous wind.

By Pat Tanner

Strip House

At Strip House, the wet-aged, prime steaks star, with strong support from side dishes and “naughty” decor.

By Karen Tina Harrison

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