Restaurant Reviews

Opened in 2016, White Maple Café in Ridgewood has found a following. But under its current chef, it still needs to raise its game in the kitchen and be more informed and polished in service.
An inviting Italian restaurant serving generous portions of the classics—pizza, pasta, panini and more.
Drizzling chili-steeped honey over fried smoked chicken and biscuits.
Inspired by a resilient grandma and a six-month tour of the South, a couple adds breadth to a top dining scene.
At Pierogies House in Morristown, chef/owner Evelina Berc brings the hearty and affordable cooking of her home country to soul-stirring life. Yes, the wonderful pierogies are the heart of the small menu. But the soups are not to be missed.
Tacos, pescado (left) and pastor.
The company behind three of Princeton’s most contemporary restaurants dips south of the border to create its latest crowd pleaser.
Jumbo shrimp in butter and garlic sauce.
Queen Margherita, a popular Italian restaurant in Nutley, offers a lot more than the famous pizza style created for Italy’s Queen Margherita in Naples in 1889.
Teriyaki chicken wrap.
At Tender Lovin Grill in Hillsborough, grilled, hand-breaded chicken tenders are the main event, but there’s lots more comfort foods on the menu.
Coconut-curried vegetables with coconut rice.
In Millville’s Glasstown Arts District, Eric Nyman is cooking from scratch at his super casual Wildflower Vegan Café.
The Bernards Inn in Bernardsville has survived 111 years, fire, flood and name changes while pampering a well-heeled clientele. But ownership has brought in a new chef and is launching a multi-million renovation.
Gone from the scene more than two years, chef Zod Arifai has opened the Duke and Elephant in Martinsville, a promising addition to the area’s dining scene.
The mackerel course in an omasake.
With an assist by his sensei, a sushi protégé with a gift for presentation mixes creativity and tradition at his own elegant restaurant.
Chicken tikka masala.
Aditya and Ashima Sirpal opened Aroma Indian Bistro in Merchantville last year because there was no Indian restaurant there. They serve North Indian dishes, the distinctive cuisine of the Punjab.
The Super Sub. It combines pressed ham, boiled ham, capocollo, salami, prosciuttini and choice of provolone, Swiss or American cheese.
At Tastee Sub Shop in Edison, Franklin Park or Lawrenceville, everyone orders by number. The star is the Number 5.
Paintings of boats, piers and sun-baked villages on the Greek island of Syros decorate the walls of Syros Taverna in Englewood, which reviewer Fran Schumer recommends you visit for the charcoal-grilled fish and any dish involving eggplant.
Chicken shish kebabs and tender ribs, beef or pork.
At Stephanie’s Barbecue in Nutley, photos of the Portuguese countryside set the scene as the charcoal pit turns out an array of mouth-watering meats and seafood.
Duck Carbonara.
At 17 Summer in Lodi, the Cuccia siblings, Joseph (the chef) and Jenna (the manager), have turned a low-key storefront in a low-key neighborhood into a “modern European” restaurant.
The big filet mignon, served (as few are)on the bone, with Brussels sprouts in the background.
On its silver anniversary, Stage Left’s founders rebranded their iconic restaurant as a steak house. Good move.
Mutton chettinad.
Amma’s South Indian Cuisine in Voorhees will introduce you to the distinctive cooking of Southern India. Feeling adventurous? Ask for your meal to be served the traditional way, on a banana leaf instead of a plate.
Spicy chorizo flatbread.
In Somerville, Mike and Susan Proskey opened Project P.U.B. one flight above their tapas place, Tapastre. The initials stand for Pop-Up Brewpub, and the theme is pub fare plus devoting all the draft lines each month to a different brewery.
The new owners of A Toute Heure in Cranford changed the menu, the chef, almost everything but the name. The other thing they didn’t change was the high quality of the food and service.
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