February 7, 2018
Philip Manganaro didn’t plan on his modest, 32-seat byo becoming a sensation. But runaway success is a good problem to have.
February 1, 2018
At Zeugma Grill in Montclair, chef Can (pronounced John) Alp, 28, scores with his unique Avoganoush, a literal mashup of avocado and baba ghanoush.
January 25, 2018
The Claremont Tavern in Bernardsville has beer, flatscreens and pub faves, but also 14 small salads and starters like wasabi spring rolls.
At Horseneck Tavern in North Caldwell, classy meets casual, and specialties range from pillowy pierogi to baby back ribs and roast Amish chicken.
January 11, 2018
The folks who created Barrio Costero, a modern take on Mexican food, have taken the same approach with Mediterranean and Middle Eastern in their new restaurant, Reyla.
Chef Dominic Piperno made sure to install a large wood-burning grill and oven when he opened Hearthside in Collingswood in September. He is making good use of the grill—and also turning out some deft pastas.
January 4, 2018
Visits to Charleston, South Carolina, inspired this neighborhood fave, which feels gracious and homelike, yet hip.
December 22, 2017
Fast-casual spot with serious surf vibe serving an array of different proteins.
December 14, 2017
After Hurricane Sandy, the restaurateur needed four years to rebuild his Sea Bright restaurant, elevating it a cautionary 14 feet above ground level. Has McLoone elevated the food and service as well as the structure?
December 7, 2017
Edward’s Steakhouse was shuttered by Sandy’s storm surge, but the restaurant has come back strong, from its dry-aged steaks to its house-made icebox cake.
Inspired by his mom’s home cooking, Iron Chef and The Chew co-host Michael Symon brings Italian gusto to the Borgata.
Marie Nicole’s was an institution in Wildwood Crest, where for 16 years it set the standard for fine dining. Last June it relocated to nearby Avalon.
November 2, 2017
Crispy-spicy Korean fried chicken is just one of the attractions of the new branch of Roosterspin, in New Brunswick. The other is its liquor license, featuring cocktails that are worth a detour on their own.
Scrupulous about freshness and favoring wild-caught over farmed, the owners have made their restaurant a seafood magnet.