May 8, 2013
An evening at Cubacan, on the Asbury Park boardwalk, can refresh you like a brief Caribbean vacation, minus the airport body scan.
May 2, 2013
Filippo Russo, a native Sicilian, cooked in Switzerland before emigrating to the U.S. and opening his highly regarded Somerville restaurant, Da Filippo's. His son, Allan, born in Switzerland, began his training at Da Filippo's at age 10. In 2009, Allan opened Sette, his own Italian restaurant in Bernardsville. He and his wife, Loredana, won a Civic Beautification Award for Sette this year. Reviewer Rachel Willen writes, "Like its opera soundtrack, Sette hits some spectacular high notes, but not consistently."
April 24, 2013
Gus Tzitzifas, owner of the Marlton Diner and other properties, calls his new Swedesboro restaurant Tavro Thirteen, tavro being Greek for bull and 13 being, well, his lucky number. What may be luckier is his landing celebrated Philadelphia chef Terence Feury to head the kitchen. Pat Tanner gives you the lowdown Feury's New American menu, the restaurant's decor, craft beer, cocktails, wine list and more. And that's no bull.
April 9, 2013
GP (George Politis Jr.) traces his roots in hospitality to his Greek grandfather. But GP’s Italian classics are in his genes, too.
April 2, 2013
"We wanted it to look and feel like it had been here forever, to fit in with the historic look of downtown High Bridge," Rudy Alvarez, general manager of Circa, told reviewer Rachel Willen over the phone, after her visits. He was referring mainly to the restaurant's decor, but also to its embrace of comfort food. Read Willens's assessment of how well Circa carries out its stated mission.
March 26, 2013
Growing up in rural Passaic County, Andre de Waal knew he wanted to be a chef. By age eight he had thumbed a copy of the CIA catalog until it was frayed. He did get to the CIA, graduated, cooked around and traveled a lot. In 1998 he opened Andre's in Newton. Suzanne Zimmer Lowery reviews the restaurant, its French-influenced menu and even the reclining nude in the ladies' room.
March 14, 2013
You walk into Barcelona Bistro in Pitman and the biggest piece of art on the wall is a large photo of an Amsterdam Canal. The menu does include paella and flan, but also—huh?—red velvet cake. There is a method to the seeming madness of the eclectic menu, and in her review Jill P. Capuzzo sorts it all out for you.
March 12, 2013
Crossing the Ben Franklin Bridge, three Starr Restaurant vets, now on their own, offer real Neapolitan pizza and Italo-tapas of note.
February 22, 2013
After its acclaimed original chef, Anthony Bucco, left to revive the Ryland Inn, Uproot in Warren decided to take its food in a more approachable direction. With CIA grad Mark Farro, the son of the owners, in charge, the kitchen is turning out easy-to-like bar fare and hard-to-resist desserts. Pat Tanner gives you the whole picture in her review.
February 13, 2013
In a renovated 1913 train station, chef/owner Michael Carrino hits his stride, gladly shifting from haute and formal to rustic and relaxed.
February 4, 2013
Or, rather, chefs Kathy and Tom West do the playing, serving a dish called Oysters Bingo at their little Mockingbird Café in Basking Ridge. The fare is eclectic, from those gently pan-fried oysters with beurre blanc to meatloaf, crab cakes and ricotta gnocchi. But as Pat Tanner writes in her review, one thing you can count on is quirkiness, in more ways than one.
January 29, 2013
Jonas Gold, chef/owner of 55 Main in Flemington, recently called in his mom, Ruth, to give the place a warmer look. In the kitchen, Jonas employs his creativity to keep his largely local clientele from getting bored. As Jill P. Capuzzo writes in her review, the menu features dishes with Thai, Japanese, Italian, Mexican, French and southern American influences.
January 17, 2013
To stand out in the Indian communities of Union County, an Indian restaurant must be outstanding. Khyber Grill passes the test.
December 19, 2012
No self-respecting hillbilly would be caught dead at MoonShine Modern Supper Club in Millburn—it's much too sophisticated, and the drinks it serves are a long way from throat-searing hillbilly hooch. Just watch your step going in, advises Pat Tanner in her review.