Author: Jill P. Capuzzo

For rewarding food, atmosphere, variety and value, these new restaurants have earned enthusiastic followings.

Seen in: Eat & Drink

Jersey dairy farms are folding at an alarming rate. From a peak of over 500, there are now just 47. Among other factors, it costs more to produce milk than farmers can sell it for.

Seen in: Jersey Living

After running Rick’s in Lambertville for 13 years, chef Alex Cormier thought he was done with restaurants until his business partner pulled him back in. Together they reinvented the Broadmoor, a long-shuttered Lambertville institution.

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At Marandola’s in Bradley Beach, Mark Marandola says he makes his Italian menu 'not too red-saucy.’ He calls it “a mixture of traditional and a little innovative.”

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Digging into the regional cuisines of their ancestral land, a chef and his wife make culinary waves in a small town.

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The 1859 farmhouse that for years held La Campagne restaurant in Cherry Hill has been renovated by new owners and renamed Farmhouse. It’s tapping local farms and waters for produce and seafood, but so far settling on a signature cooking style has proven to be a bit more challenging.

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Jersey’s original pizza, the Trenton tomato pie, has left the city but is bubbling big time in the ’burbs.

Seen in: Eat & Drink

Take a century of tradition, add local color, a new wave of artisanship and imagination, and what you get just might be Jersey's favorite food.

Seen in: Eat & Drink

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?

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Deep in the Pine Barrens, touring a cranberry farm.

Seen in: Outdoors

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