Thursday April 24, 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

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

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

Strip House

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

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

Laura Moss

Saddle River Inn

The Saddle River Inn has undergone a gentle metamorphosis. New owners balance rustic tradition with modern sensibilities.

By Pat Tanner

Park Avenue Bar & Grill

With five dining areas in a beautifully restored 19th-century brick building, this Union City charmer offers options ranging from upscale, globally influenced, New American fare to a hip bar with a late-night menu to Sunday brunch.

By Pat Tanner

Photo by Stuart Goldenberg.

Agricola

Whether you say Agri-cola (wrong) or A-greek-o-la (correct; it’s Latin for farmer), Princeton’s new Agricola raises farm-to-table a nifty notch.

By Pat Tanner

istockphoto.com.

Pastaio

Lisa Stanko-Mohen, a mother of five, mastered her craft by making actually 3,000 pounds of pasta a week at Mario Batali's Eataly in New York after she graduated from culinary school in 2007. Now Pat Tanner reviews Pastaio, the Italian restaurant Stanko-Mohen and her husband opened in Spring Lake.

By Pat Tanner