Gone are the days of the plat du jour at Fricassee. Now, you could enjoy Chef Mark Papera's "super classics," like pot a feu, dry aged rib eye, cassoulet, and whole roasted fish, any night of the week.
Read MoreBlu and Next Door Are Closing in August (this time, it's true)
Though the press release came this morning, the NJ food scene has been rumbling since 2014- at several outlets, to the tune that Blu, one of the most acclaimed restaurants in NJ is closing, and that the fate of Next Door, its more casual sister is undetermined. It's been a rumor hard to believe - and an even harder fact for foodies to accept.
Read MoreWhat's On Tap: Craft Beer Radio Show
What’s On Tap, a weekly radio show focusing on craft beer news and tri-state area beer info, began airing and web streaming on January 24th. Hosted by Gary Monterosso and Tara Nurin, What's On Tap airs on Saturdays at 1 pm on WSNJ 1240 AM .
Read MoreDry Aging Process at Wolfgang's Steakhouse
In 2004, after working as head waiter at Peter Luger's for over 40 years, Wolfgang Zweiner opened the first Wolfgang's Steakhouse at 4 Park Avenue in Manhattan, NY. Since that time, Zweiner and his business partners -- his son and two other ex-Luger waiters -- haver beefed up their restaurant empire, adding three more locations in NYC, as well as locations in Miami, Beverly Hills, Waikiki, Tokyo, and Osaka, Japan. This January, Zweiner opened his first NJ location in Somerville.
Read MoreAnthony Bucco Joins Crystal Springs Resort
Crystal Springs Resort is proud to welcome Anthony Bucco, one of New Jersey’s most acclaimed chefs, as the new Executive Chef of Restaurant Latour and Crystal Tavern. A Garden State native, Bucco is well known for relaunching New Jersey landmark Ryland Inn to critical acclaim along with his work at Uproot and Stage Left. Most recently, Bucco worked closely with famed chef Jonathan Waxman, overseeing his restaurant and hotel projects in the U.S. and Canada.
Read MoreA New Mediterranean Home in Montclair: Mishmish
Chef Meny Vaknin works about one hundred hours a week. You'll see him, almost any time, in the open kitchen at Mishmish. He jockeys pots and pans on burners behind him, and delicately plates, drizzling olive oil and sprinkling salt. A skull cap, set back on his head, reveals a dark hair line and accentuates eyes that are aware, it seems, of everything. He makes eye contact with servers, smiles to his new regulars, but, still, remains calmly focused and in the zone.
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