One unifying force in New Jersey, something that all of us can agree on, is that there are countless great restaurants here.

Everyone has a favorite neighborhood pub, sushi spot, pizza place—and the list goes on. That’s one reason our annual Top Restaurants list is a must-read for New Jerseyans.

Crafting the list is no simple task. Throughout the year, our editors and critics have checked out buzzy restaurant openings, revisited old favorites and tasted countless dishes and drinks—culminating in a meeting of the minds to whittle down our list.

In recent years, the list featured 30 restaurants. Last year, it grew to 40. This year, we’ve expanded to 50 spots, both to celebrate 50 years of New Jersey Monthly and to reflect the ever-growing dining scene in the Garden State. There are so many great places to eat—the only problem is deciding where to go.

What you’ll find below is a list of the 50 restaurants in New Jersey that our editors and critics feel are worthy of being on this selective annual list.

Each establishment features extraordinary food, service and ambience, and will present an unforgettable dining experience for any New Jerseyan who visits. Enjoy!

NORTH JERSEY

Battello

Jersey City

At this gorgeous, industrial-chic eatery on the Jersey City waterfront, chef Ryan DePersio combines flawless cooking and presentation with stunning views of the New York City skyline. It’s no wonder it’s a popular wedding venue. Inside, the building’s soaring ceilings accentuate the restaurant’s two bars, lounge and several dining rooms. But the food is the real draw here. From DePersio’s signature, pillowy ricotta gnocchi, served with a sweet-sausage bolognese, to his delicate tuna tartare to his spicy lobster risotto arrabiata, every dish is crafted with elegance and precision, offering a memorable dining experience. —Jacqueline Mroz
502 Washington Boulevard • 201-798-1798 

Blu on the Hudson

Weehawken, Livingston

Whether it’s a location with views of the New York City skyline or a refined suburban restaurant, this upscale eatery doesn’t disappoint. Now that Blu on the Hudson has expanded to its new Livingston location, there are twice as many opportunities to enjoy this restaurant’s inspired contemporary American cuisine. This modern steak house with sushi and seafood combines all the elements of fine dining into an elevated experience. Seafood lovers will rejoice here—the delicate Maine lobster is a stunner, shelled and served dramatically over a rolling dense fog of ice, as if it had just been scooped out of the cold North Atlantic waters. A section on the menu for nori tacos shows that Blu on the Hudson can truly do it all. For dessert, another showstopper is the tiramisu. This one comes in a can, and when it’s flipped over, it melts into the most delicious and creamy dessert you can imagine. —JM

The Circle

Newton

In the scarcely populated town of Fredon (often billed as better-known Newton) in Sussex County, this gem of a restaurant is set among rolling hills and abundant farmland. The 100-plus-year-old farmhouse feels like a bit of a mirage in that it is unexpectedly modern in appearance and cuisine. Note the original, slightly undulating, wide-planked floors, the twisty interior layout of intimate rooms, and the bright, modern lighting and artwork that provide the backdrop for a well-curated menu that is an act of indulgence and restraint. The Caesar salad blends tender lettuces with snap peas, pea leaves, fat focaccia croutons, and a dressing that adds egg yolk for the silky pleasure of it. It is a study in tradition and modernity on the plate. The entire menu balances that philosophy. So, not a mirage, but indeed, an oasis. —Deborah P. Carter
310 NJ-94 • 973-862-6410

F1rst

Hawthorne

Sometimes it’s okay to start at the end. The end here is a home-run of a dessert that taps the kid in all of us: coconut-brittle ice cream, toasted coconut, and a shiny, bittersweet chocolate shell. Chef Adam Weiss’s version of a Mounds bar tells you everything you need to know about this elegant BYO that is evocative, seasonal and a bit playful. Each dish gets this kind of reimagining by incorporating a twist that ramps it up a notch. The spring menu takes liberties to create a sassy jambalaya for sauteed sea scallops, and truffle-whipped potatoes and wild mushrooms for chicken breast marsala. —DPC
112 Lincoln Avenue • 973-830-2119

Faubourg

Montclair, Weehawken

This stunning French brasserie in downtown Montclair, from NYC hospitality veterans Dominique Paulin and chef Olivier Muller, is the ultimate destination for a celebratory night out or just the perfect fix of classic Gallic cuisine. The striking space seamlessly blends sophistication with warmth, featuring a sun-drenched, glass-enclosed patio, two lively bars, an intimate upstairs lounge and a private dining room. The craft cocktails are sublime, and the food is beautifully executed. When dining at Faubourg (pronounced foh-boor), start with the tarte flambée, layered with fromage blanc and smoky bacon, or the gougères, which arrive as light, airy puffs of cheesy perfection. For lunch, the shrimp and arugula salad is a standout, bursting with plump, sweet shrimp, crisp fennel and vibrant citrus. The Weehawken location, just off the Hudson River, has an open kitchen concept, an intimate cocktail lounge, and outdoor seating in the warmer months that’s dog friendly. —JM

Felina

Jersey City, Ridgewood, South Orange, Summit

As part of an ever-growing restaurant group, Felina executes fine dining like a well-oiled machine. With four locations for this brand, the guest experience is well curated and the interiors are comfortable and engaging enough for a special event or a spontaneous meetup with friends. The menu, overseen by executive chef Anthony Bucco, leans on upscale Italian comfort dishes (with steak as a star feature in Jersey City and South Orange). Look for Felina Plainfield to open in time for the holiday season. —DPC

Fiorentini

Rutherford

At this delightful farm-to-table restaurant in downtown Rutherford, chef Antonio De Ieso creates magic, working without a freezer to prepare every dish fresh daily from the morning’s harvest. This is not a red-sauce Italian spot. Every plate is prepared with care and creativity, such as the house-made pastas, including the tortelloni di ricotta served with braised oxtail, or the Coniglio rollé (stuffed rabbit served with truffle potato) or the seared striped bass served with a bright arugula pesto. Di Ieso and his wife, Brenda, are warm and welcoming, and the couple’s commitment to sustainability is laudable. Di Ieso, who worked at elite New York City kitchens such as Le Cirque, brings all his skills to every dish he makes here. —JM
98 Park Avenue • 973-721-3404 

The Highlawn

West Orange

This longtime mainstay boasts an exceptional view and has carved its own niche as an elegant go-to for celebratory events. The location—a Florentine-style villa on a cliff overlooking the New York City skyline—is only trumped by the New American cuisine under chef Maxime Kien, who joined the team in 2024. Kien has reinvigorated the menu of American fare. Open-flame grilled meats, Prime beef and well-composed treatments on fish, like the branzino, served with smoky eggplant caviar with a touch of lemon and a zesty gremolata, make memories beyond special occasions. —DPC
1 Crest Drive • 973-731-3463

Lula

Ridgewood

At this charming spot in downtown Ridgewood, you feel the warmth of the place as soon as you walk in the door. There are many repeat customers—always a good sign—and people seem to know each other, stopping by each other’s tables to say hello. The affable owner, chef Conor Browne, may only be 40 years old, but he already has a sure hand when it comes to developing a menu and running a stellar kitchen. He opened this intimate, 54-seat restaurant—named Lula after his daughter—in January 2025, following a successful stint cooking at Turtle + the Wolf in Montclair. The menu focuses on elevated New American and Mediterranean cuisine. Standouts include the crispy, hot honey-glazed Peking duck-leg starter, the signature Lula house focaccia with whipped herb butter, and the locally sourced Goffle Road Farm half chicken served with tender fingerling potatoes. While the menu changes seasonally to highlight local ingredients, crowd favorites like the heavenly lemon meringue tart remain a delicious fixture. In honor of his son, Chef Browne generously donates a portion of all profits to the Spina Bifida Foundation, making every meal here feel like a win for the community. —JM
28 Oak Street • 201-301-0301

Madame

Jersey City

Chef Jamie Knott gets it right once again with this modern French bistro in a speakeasy-style spot. The vibe is romantic and hip at the same time, and the craft cocktails alone are a draw. Knott takes classic French cooking and makes it his own, such as the deviled eggs and caviar, or the bread service—focaccia with gruyere in a French onion broth. The Madame burger, topped with petit Basque cheese, caramelized onions and truffle aioli and served with truffle frites, is worth the indulgence, as is the elegant black bass en papillote. For dessert, don’t miss the heavenly chocolate pot de crème and the profiteroles, served with banana gelato and Nutella sauce. —JM
390 Fourth Street • 201-876-8800

MM by Morimoto

Montclair

When MM by Morimoto opened in Montclair last year, anticipation was high for the legendary Iron Chef’s latest venture. This stylish, sophisticated restaurant and lounge more than lives up to the hype. The concept, blending a classic American chophouse with modern Japanese cooking, was a collaboration with Montclair Hospitality Group, the team behind PastaRAMEN and Ani Ramen. Some of the best dishes include the aburi sushi, and the curated omakase, the Japanese and Australian wagyu steak, and the iconic black cod, from Masaharu Morimoto’s days as the high-profile chef at Nobu in New York City. —JM
193 Glenridge Avenue • 862-333-4833

Ora Freestyle Italian

Oradell

On a recent Wednesday night—often a quiet night for restaurants—ORA Freestyle Italian was packed. That turnout speaks to chef/owner Tom Silvestri’s vision: an energetic, New York City–style atmosphere paired with delicious, high-end Italian food that is welcoming and fun. The staff here is friendly and attentive and the service is excellent. The menu has a lot to choose from; start with the fresh tuna crudo, served with cucumber, fresno chili, citrus olive oil, white soy and sesame, or the indulgent caviar cannoli, served with smoked truffle mascarpone and royal ossetra caviar. The swordfish Milanese is crisp and tender, and the chicken al mattone is juicy with beautifully crispy skin. Upstairs, the stunning speakeasy-style bar is an ideal spot for an after-dinner drink. —JM
304 Kinderkamack Road • 201-267-4304

Osteria Crescendo

Westwood

While chef Robbie Felice’s pedigree may get guests in the door, his expert delivery keeps them coming back to this, the second of his four restaurants. Opened in 2019, before the ambitious chef hit his third decade, and in an industry that sees a revolving door of openings and closing, this modern Italian cuisine has proved its mettle. Expected dishes, like house-made pastas, deliver the unexpected Felice is known for, like his butternut squash mezzaluna with savory, sage-brown butter with a delightful amaretto-cookie crumble. —DPC
36 Jefferson Avenue • 201-722-1900

Osteria LK

Maplewood

Streamlined and chic, this BYO has in two short years earned its spot as a neighborhood staple. Located smack in the bustle of Maplewood Avenue, the Italian favorites here will slow you down and make you take notice. Chef/owner James DeSisto, who also owns Laboratorio Kitchen in Montclair, lets handmade pastas shine while pairing them with a rich, red sauce that tastes as though it’s had an all-day simmer; a meaty bolognese, or a creamy cacio e pepe (also offered atop the French fries!). Mains are elevated with solid, if unfussy treatments: butterflied branzino filet; pan-seared salmon; lightly breaded parms (chicken and eggplant), and pizzas. A roster of vegetable dishes fill out the menu, all elegant enough to make a pleasing meat-free meal on their own. Consider the carpaccio of yellow squash with Parmigiano, mint and lemon vinaigrette; fire-roasted artichokes with garlic aioli; and a winning patate in padella—potato hash with Brussels sprouts and cherry peppers—which may make you refuse to eat potatoes any other way. —DPC
180 Maplewood Avenue • 973-327-2871

PastaRAMEN

Montclair

At this popular spot, chef Robbie Felice is on the cutting edge of fusion cuisine with his Wafu cooking, expertly combining Italian and Japanese flavors to create imaginative dishes that leave you wanting more. The vibe is hip and energetic, with graffiti-covered walls, loud music and a bustling atmosphere. There’s a reason why it’s nearly impossible to get a reservation here—the food is a standout at every level. From the crispy and delicate calamari to the cacio e pepe gyoza to the tonkotsu porchetta ramen, every dish wows. Felice, who is only 35, is already considered one of the hottest chefs in New Jersey and beyond, with pop-ups in Las Vegas and more to come. —JM
6 S. Fullerton Avenue • no phone

Razza

Jersey City

At the only pizza restaurant in the country to earn three stars from the New York Times, chef Dan Richer creates alchemy with little more than flour, yeast and water, turning them into the most delicious pizza you may have ever tasted. The vibe here is industrial hip, and the staff is welcoming and attentive. The wood-fired pizza is the star, from the burrata pie to the tomato pie—and there are three different kinds of margherita pies. From start to finish, each dish at Razza is thoughtfully imagined and presented. Even the bread and butter is special; the bread is baked fresh, and the cultured butter comes from grass-fed Pennsylvania cow’s cream. Don’t miss the heavenly panna cotta with salted caramel for dessert. —JM
275-277 Grove Street • 201-356-9348

Restaurant Latour

Hamburg

Long known as one of the most celebrated restaurants in New Jersey, Restaurant Latour is an elevated dining experience that comes with a gorgeous mountain view. Located inside Crystal Springs Resort in the northwest corner of the state, the upscale restaurant offers a unique culinary adventure, with three-course and seven-course tasting menus. Resort executive chef Florian Wehrli, who recently returned to Crystal Springs, and chef de cuisine Matt Laurich offer seasonal cooking with a nod to the resort’s natural surroundings, such as the dark-chocolate mousse that’s served with hickory-bark ice cream and wild strawberries. Chef Laurich uses his foraging skills to provide the cuisine with a clear connection to its surroundings. Every meal is complemented by the impressive wine list available from the resort’s stellar wine cellar. —JM
1 Wild Turkey Way • 855-977-6473

Saddle River Inn

Saddle River

On my most recent visit to this evocative fine-dining restaurant, I ate at a singular table tucked into its own corner of the beautifully restored 1840 barn. My server told me that this was the table where former President Richard Nixon dined every other Thursday for several years while he lived nearby. The Saddle River Inn is that kind of place. You can imagine minor royalty and CEOs dining here. This spot has been celebrated for its contemporary French cuisine under acclaimed chef Jamie Knott for years. Knott uses fresh, seasonal ingredients and updates the dishes by adding in Japanese influences. The service is impeccable, and the ambience is unique. It’s the perfect place to go for a special event—or for dinner every other week…if you’re a former president. —JM
2 Barnstable Court • 201-825-4016

Sam’s Table

Montclair

Sam’s Table is a unique and postcard-sized gem of a restaurant on bustling Bloomfield Avenue in Montclair. Serving only a tasting menu, guests are asked to ponder the food on the fork, and the challenge is fruitfully rewarded. The menu changes monthly, which gives chef Sam Stymest a chance to flex his creative muscles and also to give diners the delight of seasonal produce. In December, that included hearty ingredients like carrots and parsnips, and special tastes like cranberries and juniper. In March, spring onions, fennel and fresh peas reminded me of the changing season. The four-course dinner, with optional add-on bread and dessert courses, is a thrilling, ingredient-driven culinary ride. —Georgia Kral
377 Bloomfield Avenue • 973-200-2092

The Saint Clair

Montclair

The menu at chef Leia Gaccione’s modern American farm-to-table restaurant features inventive takes on classic bistro fare like burgers, proteins and salads. On a recent night, I enjoyed Caesar salad with crispy chickpea croutons and a burger made from deeply flavorful dry-aged beef and topped with unctuous, reduced sweet Vidalia onions. Another standout: a stellar roasted half chicken. Served deboned, the flavorful and juicy meat is presented with the most enticing and crispy skin. But what really makes this dish excellent are the schmaltzy croutons served in a salad of frisée, radicchio, pine nuts and golden raisins tossed in sherry jus. It’s a masterful balance of texture and taste. A visit to the Saint Clair promises a comforting meal with some unexpected excitement. —GK
32 Church Street • 973-867-8387

Shumi

Leonia, Ridgewood

Shumi Ridgewood, a popular spot known for its high-quality sushi, is celebrating 10 years in business this year. The sleek, modern restaurant is famous for its omakase, a chef’s tasting menu often featuring fish flown in daily from Japan. The Leonia location will soon start pop-up concepts that include buffet sushi and appetizers on the weekend (for $55 per person), as well as a hand-roll bar at lunchtime, says chef/owner David Seo. Both restaurants are big draws for sushi connoisseurs—and for good reason. —JM

Viv & Jules

Hoboken

This new neighborhood brasserie fits the town’s vibe: quaint, sophisticated and laid-back. Original blonde wood floors, café-curtained windows and a marble bar top are paired with stylish modern lighting. The eclectic menu consists largely of shareables with global inspirations, like gougères stuffed with aged cheddar; hamachi (yellowtail) carpaccio; and leeks with a French grenobloise sauce (a topping usually reserved for fish) with nutty brown butter, capers and chopped boiled egg. Entrées are a tight handful of solid staples, including roasted salmon, a dry-aged burger, garlicky piri-piri chicken and peppercorn-crusted filet mignon. —DPC
400 Adams Street • 201-238-2474

CENTRAL JERSEY

Aarzu

Freehold

Aarzu has consistently blown me away each time I visit. The visual wow factor of the plated dishes at this incredible Indian restaurant somehow always manages to be matched and often surpassed by the bold flavors in standouts like the duck paratha tacos and lamb roganjosh. Simple standards like garlic naan hit just a notch above whatever expectations you might set. This year, they celebrate their 10th anniversary, and their plans for an interior refresh, along with some new offerings on the menu, give everyone (including me) a perfect excuse for a return visit. —Ryan Loughlin
30 E. Main Street • 732-333-0933

De Floret

Lambertville

After more than a dozen years operating within cramped confines, the tiny but much cherished De Floret is about to nearly double its size, moving the main dining area into a former storage space and adding a kitchen-viewing chef’s table. Despite this growth, award-winning chef Dennis Foy will still bring his personalized touch to every seasonally focused dish, from homemade gnocchi to flat-grilled swordfish to slow-roasted filet mignon, promises his wife, Estella Quinones, who runs the front of the house at De Floret. “When you have a small restaurant, you’re able to execute with perfection,” she says. “Customers will still get the same attention to detail, both in the plates and the dining room.” —Jill P. Capuzzo
18 S. Main Street • 609-397-7400

Drew’s Bayshore Bistro

Keyport

Voodoo shrimp, the must-have starter at Drew’s, has been on the menu since opening day in 2005. Customers can’t get enough of the Worcestershire cream sauce, the supple shrimp, and the jalapeño cornbread underneath it all. But you need to pace yourself, so share that app and save room for other riches, be that the pork du jour, the shrimp and grits (given added oomph with local mushrooms), or whatever chef Andrew Araneo decides to do with scallops (recently, seared and served with spinach risotto). Everything on his acclaimed menu of Low Country-inspired cuisine is hearty and dense with flavor. Just a salad? Meet the grilled romaine in the Southwestern Caesar. —Kelly-Jane Cotter
44 E. Front Street • 732-739-9219

Black Sheep

Garwood

Highlighted as one of NJM’s best new restaurants in 2025, this intimate eatery continues to balance fine dining with a casual neighborhood vibe. Steaks from F. A. DeRosa are an attraction. The weekday menu’s steak cut is chef’s choice, and regulars know to order their favorite cuts in advance; on weekends, a selection is available. There’s plenty to choose from beyond beef. The menu has a few mainstays—seafood stew, steamed mussels and a well-loved brown-sugar budino dessert—but changes often. —DPC
514 North Avenue • 908-518-9463

Ember & Eagle

Eatontown

Tucked inside the Suneagles Golf Club, this sophisticated, Italian-inspired steak house pairs impeccable service with fabulous cuisine. True to chef Ryan DePersio’s reputation, every dish reflects thoughtful attention to detail. Highlights include warm, house-made potato-and-onion focaccia, perfectly grilled octopus, and crisp swordfish Milanese elevated by a spicy Italian dressing. The entire experience is a delight, showcasing DePersio’s imaginative cooking and high standards when it comes to every aspect of running a restaurant—from the food to the service to the ambience. Come early for a drink in the lively bar downstairs. —JM
2000 Lowther Drive • 732-443-3009

The Landmark Tavern at Stone House

Warren

Chef David Drake’s affinity for French fine dining gets filtered through a New American lens at Landmark Tavern at Stone House. His sauces are layered and subtle, with flavors that sneak up on you in the most delightful way. He plays with texture, be it the crispy skin on a moist and flaky piece of fish or the stripe of char on a tender asparagus spear. The Frank Lloyd Wright-inspired architecture allows Stone House to meld into its bucolic setting. The vibe inside the restaurant, as well as on its numerous patios and the covered porch, is that of a retreat, a place to relax. It is a special-occasion spot, but also a place for a quick weeknight dinner. “Doing strictly fine dining doesn’t work in today’s market so much,” Drake says, “so we try to include things like the goat cheese croquettes and the fried chicken for two that people will enjoy and share.” In summer, expect shareables such as mini lobster rolls on brioche, a fun way to indulge in a pricey ingredient. Stone House, owned by Frank and Jeanne Cretella of Landmark Hospitality, is also an event venue. Jeanne Cretella says plans are in the works for a boutique hotel on the 10-acre property, with construction to begin in winter 2027. —KJC
50 Stirling Road • 908-754-1222

Lita

Aberdeen

At this modern Iberian restaurant, located off Route 34 in Aberdeen, expect the unexpected. Situated next to a mundane strip mall, from the moment you walk in the door it feels like you’ve stepped into a vibrant New York City restaurant. The lively open-kitchen format can be loud at times, but the energy in the room is palpable, especially with its all-chef waitstaff explaining the menu. Executive chef David Viana and managing partner Neilly Robinson know what they’re doing with this elevated take on Iberian cuisine. Viana, a multiple James Beard nominee, conjures magic with the simplest ingredients, such as camarao alhinho, the classic Portuguese garlic shrimp, and the bifana sandwich, a pork-shoulder sandwich with a white wine pork jus. The Paella do dia is a must, as is Abuela’s moist apple cake. —JM
1055 NJ-34 • 732-696-8517

Ninety Acres

Peapack

The setting is bucolic, upscale and modern, and the cuisine mimics that theme with farm-to-table dishes that are at once novel and opulent. Take a seat in the lofty dining room, which was redone in 2024, as the property launched its adjacent hotel and spa, Pendry Natirar. Opened in 2009, the restaurant remains a draw with cuisine that leans on fresh produce and herbs from the property’s farm. Seasonal favorites include a perky spring pea-and-mint soup with citrusy crème fraîche topped with trout roe. Elevated proteins—duck breast, Prime steaks, Berkshire pork chop—shine with the homegrown accompaniments. —DPC
200 Natirar Drive • 908-901-4703

Ram & Rooster

Metuchen

Artistry is paramount at Ram & Rooster, where the chef’s tasting menu presents you with eight New American courses inspired by traditional Chinese ingredients and techniques. Lotus-leaf black cod, for example, served with white asparagus, smoked trout roe, lavender and lap chung. Since the restaurant opened in summer 2024, chef/owner Sean Yan and his team have racked up accolades, including a rare four-star review in New Jersey Monthly and a spot on USA Today’s list of best restaurants in the country. Delicate flavors and an emphasis on texture make every dish worth savoring, especially because they are ephemeral, disappearing forever when the next season arrives. Ingredients reappear—asparagus in spring, corn in summer—but Yan says, “We’ll be using them in different ways. We don’t like to repeat actual dishes. We do a lot of testing, figuring out what works with these ingredients through a fine Chinese dining lens.” Among them is abalone, which Yan says is a commonly used protein in China, but which hasn’t yet appeared on his menu. Service is gracious and polished, the result of professionalism and camaraderie among the staff. “I have a very solid team who is passionate about the work that we do,” he says, “and it shows.”—KJC
83 Central Avenue • 732-662-1041

River Pointe Inn

Rumson

This family affair steps away from the Italian lineage that guides the Rallo restaurateur’s two other Jersey eateries. Their most recent venture is a brasserie firmly rooted in Italy’s northwestern neighbor, France, which the Rallos embrace like an old friend. Think escargots, ratatouille, steak frites, caviar, meats, seafood and decadent sauces. Add an impressive beverage game that includes a martini happy hour, craft cocktails, and a Wine Spectator-awarded collection of Bourdeaux and Burgundy, and you have a European-style experience that is tres bon. —DPC
132 East River Road • 732-530-6590

Stockton Inn

Stockton

After consolidating its fine dining room and tavern into one restaurant last fall, Stockton Inn has hit its stride, producing a sophisticated but approachable array of seasonal dishes created by executive chef Bob Truitt. In this bucolic Delaware River town, both the 300-plus-year-old inn and the 150-seat restaurant have become destinations for weekend travelers and gourmands. “We’re only a year and a half in, and there are so many moving parts,” says managing director Anthony Rudolf. “I feel like we’re through that awkward puberty stage and finally reaching adolescence, able to refine who we are and what we are capable of.” —JPC
1 S. Main Street • 609-460-4209

Thumkaa Bar & Kitchen

Jamesburg

Tucked in among a strip of modest storefronts lies the spacious and buzzing restaurant Thumkaa, where eager diners indulge in a vast array of traditional and modern Indian and Indo-Chinese dishes, from tandoori lamb chops to fish tacos, paneer Caesar salad to chicken fried rice. When dreaming up her ideal restaurant, owner Ruby Bhalla says she wanted to create a place that “was not a typical Indian restaurant. A place very diverse, even in its food.” And, most importantly, “a place that felt like coming to someone’s home.” Opened in 2025, the 180-seat Thumkaa is a lot larger than most people’s houses, but for the many groups that have chosen this restaurant to hold family celebrations, Thumkaa provides a sense of home. —JPC
34 W. Railroad Avenue • 732-338-0520

Sergeantsville Inn

Sergeantsville

The Sergeantsville Inn, where chef Sean Gray transferred his Michelin-winning skills after years at Momofuko Ko in Manhattan, is so beloved that locals want to keep it on the down low. “That’s my favorite restaurant,” one scowled when I told her I was reviewing it. “I don’t want the whole world knowing about it.” It may be too late. The inn, whose warmth and charm extends to its staff, is often booked; the food blurs the line between simple (fried chicken) and sophisticated (côte de boeuf). Gray recently introduced Meet the Winemaker events, too, with producers making the trek to Hunterdon County from as far afield as Mount Etna in Sicily. —Tammy LaGorce
601 Rosemont Ringoes Road • 609-397-3700

Stage Left Steak

New Brunswick

Opened in 1992 by two Rutgers pals, Stage Left has proven its mettle, maintaining quality and a gathering space that is both casual and upscale. Specializing in steaks means dry-aged Prime and Japanese Waygu. In an age of showmanship that outshines the cuisine, here the presentation is not for show, though it does have a wow factor. Take the steak served on a hot Himalayan salt brick. Patrons can sizzle their beef to the desired doneness tableside. What a delight to add a few slices at a time for perfect heat in every bite. A pre-show go-to in this theater town of New Brunswick, Stage Left will get you out the door by curtain time. —DPC
5 Livingston Avenue • 732-828-4444

SOUTH JERSEY & THE SHORE

Clemmy’s

Waretown

Let’s call it Ocean County cuisine. Clemmy’s is fresh and unfussy, much like the county itself, with its rustling pines and crashing waves. Viking Village in Barnegat Light supplies seafood. And the sourdough for the fluffiest ricotta toast ever? It’s from Evengrow in Forked River. To accommodate demand, chef/owner Allen Walski and his wife, Carolyn, recently added Wednesday as a sixth day of operation, so now it’s only closed on Tuesdays. Fried Chicken Mondays are a summer highlight, but “the menu is ever evolving,” Walksi says. “Just subtle changes.” If you can stop yourself from ordering Grammy’s Famous Orange Cake, try the seasonal pavlova with local fruit. —KJC
290 Route 9 • 609-891-4066

Dock’s Oyster House

Atlantic City

Set off the Boardwalk, Dock’s has been family owned since 1897. Lines wind around the block for happy hour, and the dining room bustles with energy almost every night. The draw is super-fresh seafood, including a raw bar with a diverse selection of oysters and other straight-from-the-sea raw catches. For mains, there are abundant crab dishes, assorted fried platters, a 16-ounce lobster tail, or whole lobsters from 2 to 7 pounds for the asking. Carnivores are not overlooked, with top-notch steaks and a rack of lamb to choose from. —DPC
2405 Atlantic Avenue • 609-345-0092

The Ebbitt Room

Cape May

Set in the Virginia Hotel, one of Cape May’s Victorian marvels, dining in this spot never gets old. White tablecloths, piano music and elegant decor aside, this dining room is boisterous and friendly, with beach-town sophistication. Think regulars who have come every summer for years and newbies who feel at home. The menu has an artery attached to the restaurant group’s nearby farm, which supplies produce, meat and dairy with unmatched freshness. Dishes are built and elevated with farm ingredients. —DPC
25 Jackson Street • 609-884-5700

Hadaka

Asbury Park, Lambertville

A year into its successful run as the go-to omakase restaurant in this Jersey Shore town, Hadaka has headed west to open its second curated sushi experience in Lambertville. Located in the Lambertville House along the Delaware River, the second Hadaka, which opened in May, continues the tradition of intimate and personalized sushi sampling, with the addition of a liquor license. In both settings, during four 90-minute sessions, 12 diners watch sushi chefs perform their magic on a variety of raw fish flown in from Japan. “It’s all about the vibe,” says co-owner Eddie Falzarano. “It’s not just a place you go out to eat. You start out not knowing the people you’re eating with, and by the end of the meal you’re exchanging numbers or heading off for drinks together.” —JPC

Judy & Harry’s

Asbury Park

David Viana and Neilly Robinson, the James Beard-nominated team behind Lita and Heirloom Kitchen, continue their winning streak at Judy & Harry’s—a paired cocktail lounge and Italian-by-way-of-Jewish restaurant—easily their most ambitious and fun concept to date. Harry’s is the lounge—a sexy spot that will surely serve as the location for your post-meal nightcap. That meal will be enjoyed at Judy’s, where you should request seats at the chef’s counter and watch the show unfold. The chicken parm is a French-cut must-do, and pairing it with a side of cauliflower, deep-fried with pine nuts and resting on a bed of lemon whipped ricotta, produces spectacular results. —RL
408 A Seventh Avenue  732-795-2582

June BYOB

Collingswood

Five years into its run, June BYOB continues to showcase French cooking to South Jersey, guided by the restaurant’s owners, classically-trained chef Rich Cusack and his wife, Christina, who have worked hard to educate diners about the world’s finest cuisine.  While many choose the safe route, ordering beef Wellington en croute or pan-roasted trout, others go all in, ordering classic French dishes like Bordelaise-bathed escargots and sweetbread vol-au-vent. “Some people are overwhelmed with the menu lingo,” says Rich, “but when I come out into the dining room and explain the dishes to them, they feel more comfortable.” Wary customers may opt to wade into French cuisine on Sundays, when the restaurant serves a four-course tasting menu for the bargain price of $55. —JPC
690 Haddon Avenue • 856-240-7041

Knife & Fork

Atlantic City  

Among the most striking buildings in Atlantic City, this restaurant is housed in a 1912 structure that sits at the convergence of three main thoroughfares, a central location for its first life as a drinking and dining establishment for gentlemen. Things got even more colorful as it survived Prohibition by transforming into a restaurant, which it has been in some form since then. Today, the interior still has the feel of a men’s club, though all are welcome. The menu remains classic steak-house fare: well-executed steaks and chops, a seafood selection that includes a much-talked-about lobster thermidor, and crowd-pleasing corn-and-crab chowder. —DPC
3600 Atlantic Avenue • 609-344-1133

Michael Coastal Italian Grille

Collingswood

Celebrated in Philly, chef/owner Michael DeLone crossed the river to join forces with a culinary mentor in 2021. Last year, he rebranded the former Nunzio to make it his own. The concept is coastal Italian, delivered in a streamlined, 130-seat space with a clean, unfussy decor: pristine white walls, clothed tables, ladderback chairs and wood floors. The cuisine, which focuses on seafood but includes Italian favorites, succeeds with items like lamb ribs, charred and tender; Dover sole served whole; and rigatoni with sausage, bacon and whipped goat cheese. The changing, four-course, prix-fixe menu is a bargain at $55—just add wine (it’s BYO). —DPC
706 Haddon Avenue • 856-858-9840

Ocean Steak

Atlantic City 

Located within Ocean Casino Resort, the vibe at this steak house feels a little like Frank Sinatra and the Rat Pack just might show up. Come for the 48-ounce tomahawk chop for two, or the tender New Jersey diver scallops served with a corn purée. Or if you want to really splurge, indulge in the angry lobster, served with red pepper flakes. The sides here are so abundant, they’re nearly a meal unto themselves, such as the five-cheese lobster mac or the steak-house hash brown. The cocktails here are generous and delightful additions to this upscale meal. —JM
500 Boardwalk • 866-506-2326

Olea

Spring Lake

The swankiest date-night spot in Spring Lake, chef Bud Carter’s Olea has had the neighborhood buzzing since opening late last year. The lineup of craft cocktails named for rock stars makes for a fun start to a night out, while near-perfect steaks and toothsome pastas share menu space with playful and tasty apps like crab cake Rangoon and Buffalo octopus. Whatever you do, make sure to order the lemon tart, a fantastic dessert convincingly sculpted to look like an actual lemon and punching well above its weight class, thanks to its combo of whipped yuzu ganache, white chocolate shell, lemon curd shortbread crumbles and toasted meringue. —RL
700 NJ-71 • 732-359-8580

The Poached Pear Bistro

Point Pleasant Beach

The Poached Pear Bistro celebrates its 12th anniversary this year, but frankly, its longevity should come as no surprise to anyone who has enjoyed a meal at this fabulous modern American BYO. Owners Marc Giordano and his brother (and chef) Scott have fine dining figured out, with understated visual aesthetics that allow imaginatively sophisticated dishes like pan-seared grouper, a summer special featuring locally caught grouper in a Provençale sauce with lobster risotto and haricot verts, to do all of the talking. —RL
816 Arnold Avenue • 732-701-1700

Revell Hall

Burlington

Bringing his sophisticated international palate to Burlington County, chef Joseph Sergentakis has been seeking to broaden Revell Hall’s customer base by expanding its offerings. Since opening in December, the riverfront restaurant has added weekend brunch and a series of specialty food-and-drink pairing events featuring guest chefs, and opened its patio, adding 120 outdoor seats and cozy firepits. The effort seems to be working, with many diners driving some distance to sample dishes like spiced Spanish lamb loin and ribs, or ricotta gnocchi with chicken mousse-stuffed morels. Being off the beaten path, Sergentakis says, “we’ve got to think outside the box and fight extra hard to get people to the restaurant. But once they come here, we’ve got them.” —JPC
219 High Street • 609-232-7555

Undici

Rumson

The Italian staples of pasta and wine are the raison d’etre at this Tuscan-inspired restaurant that also captures the region’s rustic elegance with stone walls, dim lighting, and on-point service from knowledgable staff. The Rallo family’s well-earned reputation is drawn from its warm, welcoming environment to the high-level ingredients and expert execution. From the first bite of crusty focaccia to classic treatments of standards from pasta to fish and proteins, the authenticity comes through. They claim that the prized wine list with 1,300 labels is the largest selection of Italian reds and whites in New Jersey. —DPC
11 W. River Road • 732-842-3880

Xina

Bradley Beach, Toms River

While it may not be as grand in size as its Toms River outpost, Bradley Beach’s Xina has continued the tradition of its sister location by offering superb (and occasionally boundary-pushing) Asian fusion dishes like the Chapulines Roll, a recent special on the menu that features tuna, softshell crab and a cricket-salsa macha—yes, with actual crickets. This summer, the Bradley Beach location adds outdoor dining, a welcome option for those looking for a bit more space to stretch out. —RL