Author: Adam Erace

Max’s Seafood Cafe

April 28, 2009

One thing that never flusters a 97-year-old restaurant is a culinary fad. So at Max’s—a handsome tavern founded by German immigrant Joseph Fred Leisinger in 1912—you won’t find sous-vide duck breast, tapas, or powdered olive oil.

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Blue2O

March 4, 2009

Is Cherry Hill’s swank new seafood house part of a (gasp) chain? Let’s see.

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Lobianco

February 19, 2009

If a restaurant is going to defy conventional wisdom and tuck itself away in some obscure spot, it had better be good.

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Sake To You

October 21, 2008

a list of five types of sake offered at izakaya, the new restaurant in the borgata. the restaurant features 50 sakes, in total.

Seen in: Eat & Drink, Reviews

Izakaya

October 15, 2008

In Japan, everyone eats, drinks, and socializes at casual pubs called izakayas. During a year in Japan, chef Michael Schulson fell in love with izakayas. Now he has created an eye-popping one of his own at the Borgata.

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Sage

May 19, 2008

Last summer marked a homecoming for Lisa Savage. A graduate of the Mays Landing Academy of Culinary Arts, Savage also… Read the rest

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Chef Alex Capasso’s Blackbird takes wing on nuanced flavors, playful presentation, and attentive service. Would you like shaved black truffles on your entrée? Just say the word.

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Blueplate

March 11, 2008

Food traditions are difficult to nudge aside, even when the replacement may be better. James Malaby learned that shortly after… Read the rest

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