Restaurant Reviews

The view from the main dining room.
Iron Chef Jose Garces returns to AC with a vibrant Latin seafood restaurant that embraces the ocean, visually and in every category of food and drink.
In 2015, the modern restaurant brought authentic Vietnamese food—including aromatic and comforting bowls of pho—to the Finderne area of town.
The battered cod sandwich.
The Ark Pub and Eatery in Point Pleasant Beach is a longtime local favorite, offering “You catch it! We cook it!” service if you call ahead.
Gnocchi with shrimp, broccoli rabe, mushrooms, fresh tomatoes, garlic and oil and a touch of marinara.
Izzy and Nafi Sela, owners of Prime Time, a pizzeria and Italian restaurant in Bloomfield, “pride themselves on using fresh, high-quality ingredients.”
Spicy squid salad with pineapple, cucumber and chili.
Opened 11 years ago by Tom Carlin, Gladstone Tavern has earned a devoted following.
Herb Marinated Grilled Double-Cut Australian Lamb Chops
Shopper’s Wharf in Bay Head, wrecked by Sandy, has been reinvented as Charlie’s of Bay Head. Charlie’s has a big-time bar scene and an offbeat seafood menu.
Three guacamoles, clockwise from top left, with bacon and brussel sprouts, traditional, and with peanuts and pumpkin seeds.
Adam Rose’s imagination, fine palate and respect for tradition make his ‘house of wolves’ a leader in modern Mexican.
Across from the beach in Cape May, the fire pit at the Rusty Nail burns nightly, adding to the appeal of the frozen cocktails and moderately-priced seafood.
The Conquistadog.
Destination Dogs offers an array of themed hot dogs and gonzo toppings, 34 in all, not to mention sides like something called patatas ridiculas.
Chef Ethan Oh named his restaurant Tenderhill for the foothills of the nearby Cushetunk Mountain and for one of the attributes of his eclectic modern food.
At ITA 101, his BYO in Medford, chef Kevin Maher steers clear of spaghetti and meatballs, chicken parm and the like in order to expose diners to Italian regional specialties.
Spicy, aromatic flounder fillet, a classic dish hard to find on local Szechuan menus, superbly executed here.
Regular visits to his native China convinced Leo Le to turn up the heat and authenticity on China’s most popular and influential cuisine—spicy, potent, complex Szechuan.
A quick-serve juice and burrito bar in Haddonfield’s historic downtown, Animo has earned a following for its healthy, all-natural menu.
Interacting with the warm and gracious staff is one of the pleasures of eating Caribbean specialties at Morgan’s.
The bánh mi sandwiches at Saigon Café in Millburn are the main attraction. But so are the acai bowls, mango pudding and bubble teas.
Visiting Barrow House, a relatively new gastropub in Clifton, we were charmed by the strikingly different looks of the several rooms.
Clockwise from top: Crispy duroc ribs, hamachi tartare, Korean-style wings, tropical salad, shrimp and garlic.
Jamie Knott, gifted chef of the Saddle River Inn, unleashes his ‘ripped jeans and T-shirt’ side in a hipster boîte that handily outperforms the norm.
Roast pork with extra sharp provolone and garlicky broccoli rabe.
The Criniti family opened Di’Nics in West Collingswood Heights in 1999 to give South Jersey some cheesesteak authenticity.
Pork buns.
Rai Rai Ramen in North Brunswick was closed nearly a year after a fire. When it reopened, its customers returned in force.
Upscale tavern favorites in a spacious, modern dining room.
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