Author: Jill P. Capuzzo
Standouts at the Haddonfield bistro include chicken-liver mousse, skate wing meuniere and the entire dessert menu.
September 10, 2019
The Mount Laurel restaurant's specialty? Fresh shellfish served with sauces and sides.
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.