The Garden State is universally recognized as the “Diner Capital of the World.” How and why did we earn that distinction? In Michael Gabriele’s new book, The History of Diners in New Jersey, the author explains how location, transportation and dense population created the perfect environment for a thriving diner industry.
Gabriele’s book takes us back to the early days of lunch wagons and diners, providing detailed information, first-hand interviews, context and perspective. The book gathers important pieces of the historical puzzle (people, events, places, dates, facts and figures) and assembles them into a cohesive narrative that traces New Jersey’s diner history. The tome is lavishly illustrated with over 75 photos (many taken by the author), along with scans of vintage postcards, rare photo prints, technical illustrations and a special eight-page color insert.
Along with profiles of memorable, vintage diners and the people who owned them, the book pays tribute to the independent diner manufacturing companies that were based here in New Jersey. New Jersey was the hub for diner production during the 20th century. Today the Garden State’s diner manufacturing sector is virtually extinct—a forgotten chapter of New Jersey’s history.
This is Gabriele’s second book with The History Press. The first, The Golden Age of Bicycle Racing in New Jersey, was published in 2011.
A lifelong New Jersey resident, Gabriele has been a journalist for more than 35 years. He is a 1975 graduate of Montclair State University; a member of the executive board of the Nutley Historical Society; and serves on the advisory board of the Clifton Arts Center.
Meet the Author this Sunday at Bookends bookstore, 211 E. Ridgewood Ave, Ridgewood, during the annual Ridgewood Fall Arts and Craft Street Fair to unveil his new book, The History of Diners in New Jersey. The street fair runs from noon to 5 p.m. Call Bookends at (201) 445-0726 for more information.
Veronique Deblois
I know what you’re thinking – another burger place? But then you check out the 
Michelle Stavrou
Michele Errichetti
The first item we were given was a signature drink created by the food and beverage director Richard Spaulding, the Garden Lemonade. Made with basil infused vodka, the drink went down with no problems by my husband. Before we all settled on our appetizer and entrée selections, we were presented with an amuse-bouche.
Appetizers were soon abounding as were smiles and silence. In food terms, that is a great sign. The Artichoke Ricotta Dip was one of my favorites during this beginning course. It was great from beginning scoop until the last schmear on my toasted baguette. The Tamarind Crusted Scallops were delicious as well. The sear on the crust perfectly contained all the lovely juices within.
Salads came next and they were almost as pretty as the views. The Ked Knot Salad, with pomegranate-glazed duck breast and a butternut squash ginger vinaigrette, was quite the show stopper. It’s rare you see duck on a salad and it’s probably even more rare that you’d even want that combination. Well, after this version, you will be smitten on some duck salad. The meat was portioned perfectly, letting the radicchio and endive play an active role. The mix of a sweet glaze and bitter greens was well thought-out and thoroughly enjoyed. The other salad I kept on going back for was the Calamari. The dressing, a lemon oregano vinaigrette, was airy and vibrant. It was exactly what the tender rings needed to take the stage and shine. One more notable in the “green” category was the Galloping Hill Salad with its decadent buttermilk ranch vinaigrette. That dressing was so good it made me surprisingly forget about both the grit-crusted tomatoes and goat cheese crumbles enveloped inside.
Dinners were presented next and as much as I’d love to say the Glazed Duck, Oven Roasted Branzino and Crispy Chicken had jaws dropped, I have to give top honors here to the burgers. The Red Knot Burger is topped with aged Gouda, smoked tomatoes, sautéed mushrooms and onions and it was lethal. The meat was cooked to, as requested, medium rare and was plated just so. The velvety texture of the beef was like a cashmere pillow upon where the expensive cheese laid. It was like better met better and greatness was born. Next I tried the Cheddar Burger, this sent me overboard. Again, the meat was downright dangerous. This burger was requested rare and, as one who prefers a bit more brown on my beef, I honestly had no complaints and would have demolished that patty if given the chance. Respectively, both burgers sported a buttery brioche bun.
Terry Krongold
