The Garden State's dining scene and chefs are ever more dynamic, adventurous and assured.

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

Diverse culinary delights await in neighborhoods throughout the state.

Whether you follow a plant-based diet or are simply looking to lessen your carbon footprint, these vegan restaurants will surely satisfy.

About 19 million Americans have embraced the no animal-products diet. Advocates say it’s good for you, for animals and for the environment.

The hottest innovations in plant-based eating are the Impossible and Beyond burgers. But a look at their ingredients, some made in a lab, raises concerns.

Wine director Chris Tocci discusses what goes into his wine lists, and highlights a few Italian whites to drink beyond pinot grigio.

Plus: Other food and drink events in Washington, Whitehouse Station, Hoboken and beyond.

The new "History in a Bottle" exhibition showcases bottles and demijohns found in 2015 in a long-forgotten cellar. We got to taste a few of the treasures.

Great restaurants exist on and off the Boardwalk in Atlantic City. Here are our top picks for where to eat.

Fresh seafood and Victorian charm abound in Cape May, but choices run the gamut from pancakes, quesadillas and pizza to fine dining in posh settings. Here are our top picks for where to eat.

Over the last decade, Asbury Park's restaurant scene has become one of the most dynamic in the state. Here are our top picks for where to eat.

The range of dining choices available in Montclair is striking. Here are our top picks for where to eat.

Princeton's restaurant scene is varied and vibrant, from student faves to some of New Jersey's top restaurants. Here's our top picks for where to eat.

Morristown has evolved into one of the state's most vibrant restaurant towns. Here's our top picks for where to eat.

Ross Goldflam’s bistro features a streamlined menu that's chock-full of flavor.

The revamped Hopewell restaurant remains enjoyable, despite a few missteps and overly precious touches.

Anthony Bucco, long one of the state's leading chefs, adds "co-owner" to his impressive résumé.

Founder David Massoni succeeds in his mission to fuse a homey atmosphere with trattoria fare.

Taking over the kitchen of a beloved Cranford restaurant, A.J. Capella, 29, stays true to its charm while making it his own.

Chef Chris Calabrese's small-plate approach is a welcome break with Italian-American tradition.

Some Jersey breweries and brewpubs are limiting the presence of kids.

And why they're a warm-weather staple.

Sake, a fermented-rice beverage, has traditionally been consumed on its own but is increasingly showing up in mixed drinks.