Friday January 30, 2015SUBSCRIBE
New Jersey Monthly Magazine

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Rebecca McAlpin

Risky Business: Peak Performances at MSU

Peak Performances celebrates 10 years on the cutting-edge of the arts at Montclair State.

By Jacqueline Mroz

Erik_Rank

Picnic on the Square

Chef Christine Nunn reinvents her late great Picnic in a hot new locale. It’s the most fun you can have while fine dining.

By Pat Tanner

Airport Food Takes Off

The renovated United Airlines Terminal C at Newark Liberty woos travelers with high-concept eateries inspired by high-profile chefs.

By Tammy La Gorce

Kids' Music With a Kick

Fans flock to kindie artists’ performances—as long as mom or dad provide the ride.

By Tammy La Gorce

Photo by Laura Moss

Best New Restaurants: 20 Top Picks

Jersey’s dynamic dining scene creates new restaurants at quite a clip. Here are our top 20 choices.

By Eric Levin

Mary F. Calvert

Our Woman in Washington: CNN's Dana Bash

CNN correspondent Dana Bash strides through the Capitol, greeting politicians and finding stories in the back stairwells. Next assignment: covering the GOP presidential candidates.

By Melinda Newman

Painful Memories Yield to A Blissful Celebration

A survivor of Auschwitz and Dachau, Jack Zaifman will be honored along with other local Holocaust survivors at the Jewish Family & Children's Service of Greater Mercer County's Historic Illumination Ball on February 28.

By Robert Strauss

New & Notable: Restaurants to Check Out

For variety, value and even va-va-voom, these too are worth a try.

By Eric Levin, Tammy La Gorce

Courtesy of Burg

Coming Soon: Restaurants To Watch For

At press time, these promising places were just over the horizon.

By Eric Levin, Tammy La Gorce

Matthew Wright

Mean Streets, Sensitive Cops: Camden's New Guard

In Camden, a new county police force aims to connect with the people it is supposed to protect.

By Nick DiUlio

Inspiration Flows From the Shore

Now a professor in Mississippi, author Michael Kardos still draws from his youth in Long Branch to fuel his work.

By Dana Inez

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