Modern Korean chain eatery that serves soy garlic and hot sauce chicken, along with a variety of sides.

One of the formative talents of modern fine dining in New Jersey, chef Dennis Foy opened his latest restaurant, D'Floret in Lambertville, last year. At the end of the evening, he and his wife, Estelle ("She is the owner, I am the cook"), often relax over drinks and small plates in the dining room. Jill P. Capuzzo reviews what comes before that.

When he set out to open his first restaurant in 2011, Kevin Portcher wanted to cook New American, yet honor his German roots. Suzanne Zimmer Lowery samples the results.

This casual beach café (open all year) serves breakfast all day and lives up to its name with a friendly surfer vibe.

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.

Open brick with tawny yellow stucco-like walls conjure a Mediterranean mood. Picasso reproductions hang throughout. Seating is ample and the kitchen is open.

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.

An evening at Cubacan, on the Asbury Park boardwalk, can refresh you like a brief Caribbean vacation, minus the airport body scan.

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."

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.

A former stagecoach stop that now serves burgers, deli-style sandwiches, and bar fare spiced with creative twists.

GP (George Politis Jr.) traces his roots in hospitality to his Greek grandfather. But GP’s Italian classics are in his genes, too.

This Bloomfield joint offers high quality fresh, authentic Vietnamese food served at a low price.

"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.

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.

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.

Crossing the Ben Franklin Bridge, three Starr Restaurant vets, now on their own, offer real Neapolitan pizza and Italo-tapas of note.

This cozy Mexican BYO is fresh and authentic.

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.