Author: Jill P. Capuzzo

Chef Paul Gerard was stunned when he first saw Antique’s 30-ton, roughly century-old coal oven. Now, the two are an over-the-top team.

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LaScala's Birra brought its popular Italian-American menu and beer list to Camden County last year.

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For those who live in Jersey’s urban and rural food deserts, shopping for nutritious groceries remains a daunting challenge.

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

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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.

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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

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