The Paterson Museum, 2 Market Street, will host New Jersey author and Jersey Bites blogger Michael Gabriele, on Saturday, Aug. 5, at 1 p.m.
The program, A Roadmap to the Diner Capital of the World, examines how diners have played an important role in New Jersey’s history, spirit, culture and mythology.
Diner Experts
Gabriele has written two books on Garden State diner history: Stories from New Jersey Diners and the History of Diners in New Jersey. Both are published by The History Press. Golden-age diners, with their streamlined architecture, terrazzo floors, and neon lights, are iconic symbols of American culture, nostalgia, and manufacturing ingenuity.
Here in New Jersey, diners are the hubs of their respective communities — the beloved gathering places where generations of memories are formed and renewed. As the saying goes, “A diner is more than just a place to eat, and food is only half the meal.”
Dana Schaeffer, a New York-based journalist and a graduate of William Paterson University, will be a guest speaker during the program. Schaeffer will discuss her efforts to rebuild and preserve the long-shuttered Little Falls Diner, and provide insights on the real-world challenges of saving a vintage modular, prefabricated, 20th-century, factory-built diner.
NJ Diners, Paterson, and More
The upcoming program is part of the museum’s current exhibition, Order’s Up! Paterson and the Rise of the New Jersey Diner, which runs through September 23. The exhibit and focuses on Paterson’s contributions to New Jersey’s diner legacy, including Silk City Diners and the Hot Texas Weiner, and features landmark diners throughout the Garden State.
Admission to the the exhibit, including the August 5 program, is free, and the public is cordially invited to attend. Following the presentation, copies of both of Gabriele’s diner books will be available for purchase and signing.
Author Michael Gabriele
New Jersey is the diner capital of the world for two reasons: First, it has more diners (around 500) than any other state. And second, during the 20th century it was the diner manufacturing capital of the world, serving as the home base for diner builders such as O’Mahony, Kullman, Silk City, Fodero, Paramount, Mountain View, Master, Manno, Swingle, and others.
Gabriele, who co-curated the museum’s exhibit, is a lifelong Garden State resident. A 1975 graduate of Montclair State University, he has worked as an author, journalist, and freelance writer for more than 40 years.
Event and Exhibit Details
The Paterson Museum 2 Market Street (corner of Market and Spruce)
Paterson, NJ
Program: A Roadmap to the Diner Capital of the World
Saturday, August 5, 1 p.m
Exhibit: Order’s Up! Paterson and the Rise of the New Jersey Diner Runs through September 23
For more information about this event, call Heather Garside, the museum’s curator of history, at (973) 321-1260 or visit the museum’s website.
In a true family endeavor, Bruce Fischer, aka Pops, and his son-in-law Brian Neiman are pleased to announce the opening of Pop’s Corner, a chef-inspired breakfast, lunch, and brunch destination serving Point Pleasant Beach and beyond.
Interior of the café
Guests will find Pop’s to be a casual, family-friendly neighborhood spot that fits right in at its beach location. With 54 seats, the spacious and bright corner restaurant also has a specialty market for grab-and-go food, pastries, and gourmet sauces, dressings, spices, olive oils, and more.
Assorted pastries available in the Market
Conveniently located across from the Point Pleasant Beach NJ Transit train station and a 10-minute walk from the beach, Pop’s is easy to get to for those coming and going from NYC and North Jersey.
Pops and Brian
“Pops and I both have strong ties to the food industry,” says Brian Neiman, COO. “My father-in-law worked at restaurants in high school and after college and always dreamed of owning his own one day. And my father worked in the food industry, so I always had a passion for cooking and sourcing great specialty food items. When we found this location, we seized the opportunity to create a family-inspired breakfast and lunch place. We aim to offer year-round residents and summer visitors of the Point Pleasant area a great local dining option.”
Pops aka Bruce Fischer (left) and Brian Neiman
Pops will feature a modern, Americana-style menu that pulls inspiration from all across the nation. The breakfast menu features several omelettes: Pop’s Corner (smoked pastrami, cheddar cheese, peppers, fried onions), the Leo (lox, eggs, and onions, stuffed with caper cream cheese), and the Farmer (egg whites, spinach, onions herb pesto), a number of Bennys, and fried chicken and waffle (crispy Southern fried chicken on top of a crispy waffle and honey butter).
The Leo (lox, eggs, onions stuffed with caper cream cheese)
It wouldn’t be a New Jersey breakfast spot, however, without Pop’s signature breakfast sandwich (Pork Roll, egg, and cheese with home fries), as well as classic pancakes and waffles (traditional or gluten free), French toast or stuffed French toast (with Nutella, bananas, and whipped cream).
Stuffed French toast
What’s for Breakfast?
Lighter breakfast fare includes the Fresh Start bowl (tri-color quinoa, roasted vegetables, kale, toasted oats, avocado, fried egg, with a lemon pesto sauce), avocado toast, and the Power Wrap (egg whites, spinach, cremini mushroom, tomatoes, onions on a whole wheat wrap) served with a fruit bowl. An assortment of breakfast meats, mix-ins, and sides/add-ons are available. A full kids’ menu is offered as well.
Avocado Toast
What’s for Lunch?
Lunch starts at 11 a.m. daily and includes burgers, sandwiches, and wraps as well as soups, appetizers, and salads. The burger, sandwich, and wrap lineup includes the Smash burger, the Serious steak sandwich, veggie melt, Inside Out tuna melt, pastrami Reuben, fried chicken sandwich, Buffalo chicken wrap, and grilled chicken Caesar wrap. The add-on sides includes house-made chips, fries, sweet potato fries, mac and cheese, vegetables, and a side salad.
Serious steak sandwich
As if this menu weren’t sweet enough, Pop’s has a fun selection of desserts: sorbet, a deep-dish chocolate chip cookie with vanilla ice cream and salted caramel sauce, and an ice cream sundae with toppings.
Beverages offered include coffee, matcha, chai, cold brew, tea, soda, juices, lemonade, orange juice, milk, and chocolate milk.
Inspired Creativity
While you’re sipping your coffee and anticipating your meal, take a look around at the inspiring artwork of artist Peter Tunney. Since 1987, Tunney has delivered his messages, including “The Time Is Always Now,” “Fear Less, Love More,” and “Change the Way You See Everything,” to a vast and global audience. In addition to his paintings, Tunney’s dynamic textual images blanket New York City as giant billboards.
Peter Tunney’s Invincible Summer
Take Note
Seating at Pop’s is first come, first served, and you can get delivery or pickup through all major apps. There is free street parking on Arnold Avenue and in the municipal lot on Rte. 35 South, the block before Arnold Avenue.
Café hours: 7 a.m. to 3 p.m., daily
Market hours: 6 a.m. to 4 p.m., daily
Hours are subject to change.
Pop’s Corner 500 Arnold Avenue
Point Pleasant Beach, NJ
732-892-1700
When you walk into Déjà Vu, in Garfield, NJ, you immediately notice the large bar and lounge area. So when a server comes around, you’ve surely already perused the selection of wine, cocktails, and beer (no draft pints). And right away, popular appetizers stand out. These include the signature Déjà Vu shrimp: lightly breaded, fried, and crispy, and served with a spicy garlic-mayo sauce.
Experiencing Déjà Vu
Combining American, Macedonian, and Serbian cooking styles, the menu features Déjà Vu’s own take on Mediterranean cuisine. At this restaurant, you’ll find fresh, ground meat on skewers cooking over a hot grill, lounge seats around a big bar with cold cocktails and live entertainment.
Sipping drinks, popping shrimp, and taking in the restaurant’s ambiance provides ample time to coordinate entrée orders. You may find a well-designed flyer with top choices along with the full main menu. Along with skillful recommendations from knowledgeable waitstaff, these flyers will walk you through options you may not have tried in the past.
“For those experiencing our establishment for the first time, we highly recommend the Déjà Vu sofra,” notes co-owner Monika Aleksoska. “This delightful option provides a sampling of dishes, allowing newcomers to experience a bit of everything we have to offer.”
For the past two years, Aleksoska and her business partner, Ivana Vanev, have run the Déjà Vu show. As the owners, they have maintained and expanded the 25-year-old restaurant’s menu, staff, customer base, marketing efforts, and already stellar reputation.
The Personal Side
Aleksoka and Vanev were born in Macedonia and Serbia, respectively. They met after they each moved to the States in the late 90s, and have been friends ever since.
In more recent years, they’ve built their lives in New Jersey. Professionally, they’ve been successful in their careers in corporate banking and human resources. Running Déjà Vu has been a passion project for them, and they’ve clearly pulled no punches in hiring a great team, and in sourcing products to build their menu.
About the Menu
“The menu primarily focuses on meats and salads, with less emphasis on pasta,” says Aleksoka. “I would describe it as Mediterranean cuisine.”
“The Déjà Vu sofra stands out as one of our most sought-after dishes,” says Aleksoka. “This generously sized platter is designed to satisfy two or three individuals and features a variety of delectable components. Included are kebapi, a savory sausage made from a blend of ground beef and pork, as well as makedonka, a succulent ground beef and pork patty stuffed with provolone cheese.” And that’s not all for this platter, which also showcases grilled pork or chicken rolls filled with provolone cheese and enveloped in bacon. This is just the beginning.
There’s also the bread bowl, which Vanev, Déjà Vu co-owner and graphic designer, describes as a unique creation, filled with flavorful ground beef and provolone cheese. “We take pride in crafting it fresh with the finest quality meat,” she says.
Bread bowl
The variety of meat options reflect the Mediterranean-style cooking that characterizes this spot and the roots of the people who built the restaurant. Vanev notes that her own favorite item is the Déjà Vu burger.
Guests can rest assured that the drinks are strong, the desserts are rich, and the entrees are satiating—and high in quality protein.
In the Kitchen
“We take pride in making everything in-house, starting from sourcing certain meat directly from farms, grinding it, seasoning it, and shaping it ourselves. We never purchase [already] ground meat, which is something our customers find intriguing. It’s a labor-intensive and time-consuming process. While we face supply challenges from local farms at times, this meticulous process ensures that we consistently serve our customers the highest quality meat when preparing their meals.”
“When introducing new items like the quinoa bowl, we conduct a trial period during which we gather feedback and carefully document the presentation. Based on customer response, these items may potentially become permanent additions to our menu.”
The kitchen runs with two main chefs at the helm plus a hardworking crew, all to create Déjà Vu’s signature Mediterranean meals: Chef Vinny Miovski and Chef Aleksandar Mitkoski.
“Chef Vinny Miovski, by design, joined Déjà Vu six months before we acquired the restaurant,” says Aleksoka. “Chef Vinny’s extensive experience in launching new establishments from the ground up has proven to be instrumental in our success.”
Chef Aleksandar recently joined the team. Originally from Macedonia, Chef Aleksandar brings over 30 years of kitchen experience to the restaurant.
That’s Entertainment
Déjà Vu has been known for live music on Saturday nights since even before Aleksoka and Vanev took ownership. This weekly party is an ode to the Balkan American community in Northern New Jersey.
“We’ve offered consistently, the Balkan Band on Saturday nights. We’ve now come up with a diverse base of bands like jazz on Sundays, or a modern-pop duo on Fridays,” says Aleksoka.
“Tonight, we have a six-member band performing inside, and we strive to maintain consistency in our offerings. We believe in sticking to what works well for us but plan to provide different entertainment options. We have invited talented individuals like DJ Chelli, who has a substantial following, and we also intend to introduce karaoke on Wednesdayevenings. Our goal is to become a comprehensive destination for live entertainment.”
While Aleksoka and Vanev have made some notable changes, at Déjà Vu, guests who’ve visited before won’t notice much of a difference. Instead, the goal has been to broaden Déjà Vu’s audience.
“We’re fortunate to have been attracting a new crowd for both lunch and dinner. On certain days, it genuinely feels like we’re running a completely new restaurant. However, we value our longtime customers just as much as our new ones. When we spot unfamiliar faces, it gives us a sense of accomplishment, motivating us to strive even harder to ensure our customers’ satisfaction. We have great confidence in our offerings, and we are committed to expanding and further improving our services.”
Since finishing a major renovation in 2021, the restaurant is just as appealing to the eye as it is to the tastebuds. Guests either come here to recall homestyle cooking from their own childhoods, or to try food that they may have never had before. And now there’s also updated outdoor seating in the patio area. The result? A crowd from lunch all the way to dinner.
Outdoor seating in the patio area
Déjà Vu is currently open daily from 11 a.m. to 2 a.m. (Hours are subject to change.) Head to the website to see what’s on the menu and head to Instagram for updates about entertainment and weekly events.
As we move through summer, there’s still so much to explore here in the Garden State. And Jersey Bites has you covered! Here’s a look at 13 new spots you won’t want to miss. Which one will you visit first?
Betty’s Seafood Shack, Margate
With a menu defined by classic New England dishes, Betty’s Seafood Shack offers so much seafood, including:
Clams, with local steamers and Betty’s own take on clams casino
Cod
Fried shrimp
Lobster rolls
Scallops
Shrimp cocktails
When you stop in, be sure to try the homemade New England and Manhattan clam chowders. The restaurant provides indoor seating, picnic benches, and railing counters, all overlooking the bay. So enjoy Margate’s beautiful sunsets while you kick back with some steamers.
The popular NYC fast-casual restaurant Brine has made its way to Fair Lawn. Brine’s name is inspired by the 36-hour process the restaurant uses before the chicken is fire-grilled. It’s why Brine’s chicken comes out so juicy and flavorful. The side options are equally delightful and distinctive. I went for the roasted beets with goat cheese tzatziki and never looked back.
Since 1973, Bruno’s has served the NYC community with its delectable pastries, panettone, and more. Now the family-owned bakery has expanded its reach to Monmouth County. You can visit the new location, on Main Street in Freehold. When you are in the area check out the iconic bakery and give it a try.
As its name suggests, Catherine’s Farm to Table wholeheartedly embraces fresh, locally sourced ingredients from nearby farms. Step into a warm, inviting atmosphere that perfectly complements the essence of the farm-to-table concept. With a seasonal menu, you can expect delightful dishes that reflect ingredients that are at their peak.
Fanny’s Restaurant & Bar and Ladyfingers Bakery & Bar, Bloomfield
The 5 LC Group, known for the Brookdale and its now-infamous one-pound mozzarella stick, is expanding with two new ventures. Fanny’s Restaurant & Bar offers contemporary regional Italian cuisine with classic Jersey red-sauce touches. Meanwhile, Ladyfingers Bakery & Bar provides a fun twist on modern bakery treats, along with wine, cocktails, and dessert drinks.
When you step into Il Leone, be prepared to experience true authentic Italian cuisine, an elegant ambiance, and exceptional customer service. Previously located in the historic Byram River area of Greenwich, CT, Il Leone has now relocated to the charming town of Old Bridge.
Il Leone 439 Route 34 Old Bridge, NJ
Karden, Ridgefield
A new contemporary Korean restaurant has arrived in Ridgefield. Karden offers a captivating fusion of traditional Korean cuisine and modern culinary styles. Indulge in an array of dishes complemented by a carefully curated selection of wines.
If you’re seeking a taste of Spain with a touch of Spanish elegance, look no further than Mi Espana. Rcently opened location in Robbinsville, this charming venue captures the essence of Spain with its stunning Spanish tiles, arched pathways, and traditional art. Enjoy Spanish street food, including tapas, savory soups, juicy carnes, and desserts.
Mi Espana 17 Main Street Robbinsville Township, NJ
609-467-8377
No Forks Given, Jersey City
No Forks Given
You’ve likely seen them stationed at Lincoln Park or the Paulus Hook Ferry Terminal. Once recognized as one of Jersey City’s beloved food trucks, No Forks Given is now officially open in its permanent home on Brunswick Street, in Jersey City.
No Forks Given 115 Brunswick Street Jersey City, NJ
201-360-0364
Pop’s Corner, Point Pleasant Beach
Pop’s Corner Point Pleasant Beach
Point Pleasant’s contemporary American cuisine scene just got more exciting. Introducing Pop’s Corner, a fresh establishment just a short stroll from the beach and downtown area. Whether you’re in need of a quick grab-and-go coffee or seeking a family-friendly dine-in experience, Pop’s Corner is worth a visit.
Pop’s Market opened July 17th.
Cafe grand opening July 24th.
Pop’s Corner 500 Arnold Avenue Point Pleasant Beach, NJ
Randall’s Restaurant, Cherry Hill
Earlier this month, Randall’s Restaurant, a modern Italian steakhouse, opened its doors in Cherry Hill. It offers guests a premium dining experience as it artfully blends a refined selection of bone-in and hand-cut steaks and chops, traditional Italian classics, fresh seafood, and signature cocktails. During your meal, take in the views of the vast Legacy Golf Course. Indoor and outdoor seating alike make Randall’s a picturesque, insta-worthy spot.
Tacos. Tostadas. Flautas. Burritos. If it’s a classic Mexican dish, Nacho Libre has it. Check out this new location in the heart of Rutherford, where flavor is the name of the game. You won’t miss the bright storefront, and you don’t want to miss what’s inside.
Nacho Libre 47 Park Avenue Rutherford, NJ
201-338-9005
Terra Momo Bread Company, Princeton
Attention Princeton (and neighbors!): The wait is over. The highly anticipated opening of another Terra Momo Bread Company in the Princeton area has arrived. For several years locals have raved about the delicious, fresh-baked goods and espresso served at Terra Momo. Now Pennington’s historic district will have easy access to the same homemade goods you’ll want to write home about.
I don’t think it’s a coincidence that vampire sightings in Burlington County are down at the same time food vloggers-turned-farmers Eric and Katie de Grandmont decided to plant their first crop of garlic at the Agriculture Center in Moorestown last year.
Known locally on social media as the Cultinary Road Trip, this duo, along with special appearances by their kids, has been hitting the Facebook-food-groups circuit with entertaining videos supporting Jersey eateries.
In November, they made the decision to expand their brand when they sowed a half-acre of land and started their Cultinary Family Farms. Now, a little over eight months later, they are ready to harvest their first 22 rows of garlic and scapes.
I get it. A story about garlic growing in New Jersey isn’t exactly breaking news. We are the Garden State after all. But did you know that over 80% of the garlic we eat is imported from China? Mass farming produces a dulled-down flavor and ultimately a less nutritious vegetable. But it’s super affordable.
Nowadays, with restaurants needing to focus on the bottom line just to stay afloat, inferior products are often used. Eric and Katie believe their boutique pungent bulbs not only taste better, but are also better for you. And they won’t break the bank.
Meet the Farmers
Eric and Katie
The de Grandmonts are a love story worthy to be written about, in fact the NY Timesalready did. With seven kids shared between them, this twice-married “American Gothic” couple could really have their own reality show. Eric is native to Quebec. Be careful not to call him a French Canadian. (That’s a conversation meant to be had over a few pints of Labatt Blue.)
Katie (née Armitage) is a Jersey girl who grew up in the suburbs of Trenton. The two met online and shared a long-distance courtship that often involved Eric driving from Quebec to South Jersey.
He made efficient use of his trips, often stopping off to sample the regional foods along his voyage: Abeetz, in New Haven; Michigan Dogs in New York; Italian Hot Dogs, in Newark. This ultimately gave birth to their vlog and proved that the couple had something else in common: their love of food.
After the birth of their twins, plus Katie’s three and Eric’s two from prior marriages, the Cultinary Bunch came to be. Looking for a way to share their appreciation of food with their children, they did what any of us would do: they started a farm! Kidding aside, self-taught Eric had done farming in Canada. And they found two lots of land to lease near their home.
Together they learned how to plow, clear rocks and seed the land. On any given weekend you can find Katie picking weeds and the kids pointing out what’s ready to be harvested.
Vampire Killer, Qu’est-ce Que C’est
Garlic is a versatile plant with two unique harvests. Everybody knows about the traditional bulb, with its individually gift wrapped cloves. But the scape is sometimes overlooked.
Typically ready to be picked in early spring, garlic scapes are the curly stem and bud that grow from the neck of the bulb. These green-bean-esque shoots have a taste halfway between traditional garlic and scallion. They’re perfect for pickling, cooking with eggs, or pulverizing into a zesty condiment.
Cultinary Family Farms hopes to introduce many people in New Jersey to scapes through with their zesty and delicious homemade Vampire Killer pesto. It’s a perfect accoutrement on a chargrilled steak and a welcome addition to any creamy pasta sauce. Spread it on a baguette and bake for one heck of a garlic bread experience. But make sure you keep a tin of altoids nearby because you are will have dragon breath.
They also make a unique black garlic, with fermented cloves that turn dark. With notes of balsamic glaze and a nutty, earthy aftertaste, this is the perfect addition to any charcuterie board. And it pairs great with a nice cabernet.
Find Cultinary Family Farms
If you are in South Jersey, you can find their products at Capt’n Chucky’s Crab Co. in Cinnaminson. The local family farm also sells garlic bulbs, scapes, and pesto online through their Facebook page and at local farmer’s markets. Make sure to follow them for pop-up spots at other South Jersey restaurants throughout the summer.
Still wondering about the name? The “cult” is short for culture…maybe not what you were thinking?
Recipe: Garlic Confit
Now that you have your garlic, consider making this incredibly simple, low-calorie confit that gives you all the delicious taste without the bitterness in the raw and makes adding tender, cooked garlic to everything as easy as opening the fridge.
Garlic confit
Ingredients:
2 garlic heads, peeled into individual cloves
1 cup of your favorite extra virgin olive oil. Go for the good stuff. And use enough to cover all the cloves.
Bay leaf and/or fresh thyme (optional)
Sea salt
Directions:
Add the cloves into the extra virgin olive oil (optional bay leaves or sprigs of thyme can be added at this time too). Simmer over a low flame for 45 minutes.
When the garlic turns a golden brown and is soft to the touch, remove from heat and allow to cool. Discard herbs.
Add a sprinkle of salt (optional) and transfer to a clean jar.
Spread over a toasted baguette, or add to your favorite pasta dish for a nutty, sweet bite.
Add to broccoli rabe or any other veggie dish where an oil-and-garlic combo can save the day. The oil alone is amazing!
Summer grills are all greased up and ready to get to work, and my side-by-side charcoal-and-gas grill is no exception. When it comes to summer grilling, baby back ribs are always on the menu. My go-to ribs come straight to my door from Chop Box. They come frozen, so I stock up for the whole season.
I always start from a recipe I discovered in 2012, from Alton Brown. It calls for steaming the racks of ribs in foil packets in the oven for two-and-a-half hours, low and slow. Then I finish them off over hardwood charcoal for some nice smoke and caramelization.
The steaming really keeps the meat moist, which results in falling-off-the-bone ribs. And the method is pretty foolproof.
First We Rub
Take the time to give your ribs a good rub. It imparts a ton of flavor and also helps to tenderize the meat. There are a million and one rubs and rub recipes out there and they are similar in many ways. You will find brown sugar, salt, and pepper in most rubs. From there, the ingredients can vary. The following recipe is my favorite and most of what it calls for is probably right in your pantry.
Dry Rub (Makes enough for 2 racks)
Ingredients:
¼cupbrown sugar
1 Tbs. kosher salt
1 Tbspblack pepper
2 Tbsp smoked paprika
1Tbspgarlic powder
1Tbsponion powder
1Tbsp ground mustard
1 Tbsp ground cumin
½ tspcayenne pepper
Directions:
Mix all dry rub ingredients in a small bowl and apply liberally to your uncooked ribs.
Rub in the mixture until it is very well incorporated and has a wet sheen to it.
Wrap each rib in plastic wrap and keep in the refridgerator until ready to cook. (If you have time let them rest overnight in the fridge. At a minimum I would let them rest 3 hours.)
Alton Brown’s recipe calls for a braising liquid which accompanies the racks in the foil packets. It’s very simple and keeps the meat moist. Plus it creates a fantastic base to homemade barbecue sauce in the end.
Next up, Braising Liquid
Ingredients
Directions:
Mix all ingredients in a glass measuring cup or bowl and microwave on high for 1 minute. Stir well afterward to make sure everything is incorporated.
Cooking the Ribs
Directions:
Preheat oven to 250°F.
Tear off long pieces of heavy duty aluminum foil. They should be about 6 inches longer than your ribs, on each side. (I double up the foil because sometimes a bone will poke through and your braising liquid ends up leaking out all over your sheet pan.)
Place each rack on its piece of foil and pull up the short ends crimping them together tightly.
Pour the braising liquid into the open ends of the foil then crimp the foil closed.
Place racks side by side on a large sheet pan and place in the oven on the middle rack for 2½ hours.
When it’s time, remove the ribs. Using potholders, carefully open one end of each foil packet and pour the liquid into a sauce pot or large nonstick skillet. I prefer the latter because the liquid reduces more quickly and the nonstick helps with cleanup.
Alton’s recipe relies on the braising liquid reduction as the sole barbecue sauce, but I felt it needed more. I like a more robust sauce with some sweetness. The tablespoon of honey in the braising liquid doesn’t cut it. Here’s how I added to it.
Homemade Barbecue Sauce
This recipe is inspired by a recipe I discovered back in 2010.
Ingredients:
1 cup beer
1 cup ketchup
½ cup brown sugar
⅓ cup balsamic vinegar
1 Tbsp minced garlic
2 tsp ground cumin
2 Tbsp hot honey
1 tsp chili powder
1 tsp ground black pepper
1 tsp liquid smoke
Directions:
Add ingredients to a small sauce pan and bring to a boil.
Reduce heat and simmer, stirring frequently for 25 minutes, or until reduced to 2 cups.
Add the reduced braising liquid to the barbecue sauce. It should be very thick. Stir to combine.
Reduced braising liquid
Grilling for the Finish
Carefully lift your racks of ribs using large tongs so as to keep them together for the grill and brush on your delicious barbecue sauce.
This step takes 10 minutes at the most. You are just there to caramelize the sauce. This can also be done under the broiler if the weather isn’t cooperating.
Press Release: Summit House, a seasonal American restaurant based in Summit, New Jersey, has hired award-winning and locally renowned chef AJ Capella as its new executive chef. The restaurant welcomes new and old guests to enjoy a summer menu crafted by one of the Garden State’s leading culinary visionaries.
Photo courtesy of Summit House
The winner of the Garden State Culinary Arts Foundation’s 2017 Rising Star Chef Award, Capella joins Summit House from Montclair Hospitality Group. As corporate chef, he supported menus for restaurants including pastaRAMEN, Ani Ramen House, and Mochinut. Previously, he was executive chef at Jockey Hollow Bar & Kitchen in Morristown until its temporary closure due to the COVID-19 pandemic, as well as at A Toute Heure, in Cranford, and Liberty House, in Jersey City.
Golden tilefish (photo courtesy of Summit House)
Capella’s modern-American style of cooking incorporates global culinary influences while remaining dedicated to best-of-the-best local, seasonal ingredients. He will add his spin on what has already been a successful recipe for the six-year-old Summit House: offering approachable, elegant, and seasonally driven cuisine in an upscale atmosphere that celebrates every guest, no matter the occasion.
“Summit House is thrilled to begin the next chapter of our story, led by the extraordinarily talented and inventive AJ Capella,” said Dylan Baker, the restaurant’s managing general partner. “Since our 2017 debut, we have been steadfastly focused on building community through locally driven seasonal cuisine. Chef AJ shares this passion, and we cannot wait to introduce his talent to this amazing town we call home.”
Heirloom tomato salad
Capella replaces Justin Antiorio, who stepped down earlier this year to pursue other opportunities following a successful three-year run at Summit House. As executive chef, Capella also will lead the kitchen at BarBacoa, the slow-cooked Mexican smokehouse and taqueria, tequila, and mezcal bar next door to Summit House. Both restaurants are owned by the hospitality group All My Friends LLC.
“I am excited and humbled to join Summit House and build on its already impressive culinary legacy,” said Capella. “This is the best-equipped kitchen I’ve ever had the pleasure to call my own, and I see a bright future here.”
A 2010 Culinary Institute of America graduate, Capella spent much of his early career as chef de cuisine at The Ryland Inn, where he was part of the team awarded a four-star “extraordinary” review from New Jersey Monthly. He has also worked alongside Anthony Bucco at Uproot and famed Chef Grant Achatz’s restaurant, The Aviary, at Columbus Circle in New York.
If you’re in the Garden State, summer is the season for new restaurants. From Newark to Stone Harbor, and Ramsey to Cherry Hill, take a look at some of New Jersey’s latest spots for dinner, drinks, and more.
Burger25, Ship Bottom
Now in both Toms River and Ship Bottom, Burger25 is the place to be if you’re looking for true variety in your burger options. In addition, the menu includes wings, hot dogs, and fresh salads. Don’t forget to indulge in one of their delightful hand-spun shakes.
An ideal date spot, the recently opened Cafe Le Jardin is a BYOB with an outdoor patio. Need a suggestion? Order a cheese board and try the bouillabaisse served with lobster sauce, flaked halibut, scallops, mussels, tomatoes, and extruded pasta. Wrap up your experience with dessert and coffee.
Now located in the Orange Loop District in Atlantic City, Cardinal is back! With a focus on “seasonal, sustainable, and responsibly sourced ingredients from New Jersey and surrounding areas with a commitment to elevated hospitality and community,” Cardinal Bistro is set to impress. The menu showcases a selection of contemporary American cuisine, including seasonal favorites like dressed oysters, refreshing salads, and the renowned Cardinal burger.
Looking to experience the ultimate beach day vibe? Check out Lobster Dock at Seaside Heights, which specializes in serving fresh seafood and offers a perfect ocean view. What’s more, this delightful eatery is conveniently just steps away from Casino Pier and Breakwater Beach.
Lobster Dock 2304 NJ-35, Lavallette Seaside Heights, NJ
Original Pancake House, Metuchen
For over six decades, the Original Pancake House has kept pancake lovers happy. And now, pancake fans from in and around Metuchen can look forward to the same classic experience. This James Beard Award-winning breakfast spot will serve a wide array of traditional morning favorites, including fluffy buttermilk pancakes, oven-baked Dutch babies, crepes, waffles, omelets, and more.
Cold-pressed juice? Mushroom coffee? Yes, please! Recently opened in Newark’s Gilbert Gant Art Collective building, Plans & Poets is on the same floor as the art gallery BlkBoxNwk. This unique establishment focuses on vegan cuisine, with a side of poetry readings, comfort, and tranquility.
In May, Cherry Hill welcomed Raku AYCE Sushi & Seafood Buffet. The all-you-can-eat sushi and sashimi spot offers a festive vibe and seemingly endless options for sushi lovers.
An exciting addition to the culinary scene at Freehold Raceway Mall has arrived. With vegetarian appetizers and entrees, as well as a tandoori menu, lamb, and more, Royal Ganesha is ideal for Indian food connoisseurs as well as those new to the cuisine.
This summer, be sure to visit Rubia, where you can indulge in the exquisite creations of Executive Chef Weston Thompson. Delight in tapas-inspired small plates featuring seafood and beef options. A range of vegetarian, vegan, and gluten-free dishes is also available.
First established in 2019 in Upper Montclair, Sparo’s has opened up shop in Ramsey as well. The spot quicklybecame a go-to for classic, signature, and premium hot and cold sandwiches. You can also stop in for a salad or a fun create-your-own-sandwich order.
With organically sourced meats as well as a vegan menu through a partnership with Salt + Seed, Sprig (BYOB) is open for lunch and dinner Tuesdays through Saturdays, and dinner on Sundays. And if you’re looking for interesting and unique drink options, check out the beverage menu.
Stay local and get the cheesesteak you’re looking for at Whit or Whitout. With the opening of this Woodbury spot, South Jerseyans now have an authentic Philly cheesesteak experience closer to home.
Whit or Whitout 875 Mantua Pike Woodbury, NJ
Wonder, Westfield
Lightning-fast delivery. Takeout. Dine-in. All with options from 15+ iconic restaurants. In one place. The sis Wonder. Its innovative business model of partnering with multiple restaurants may prove to be a source for change in the industry.
Get ready to discover your new favorite wines from around the country. Jersey City Wine Fest takes place at Liberty State Park’s North Field, on Friday, June 23.
Guests will enjoy samples of over 100 styles of wine as well as access to delicious food and great live music for the entire session. Follow this link to save 40% on tickets.
About the Event
Jersey City Wine Fest is a perfect opportunity for wine enthusiasts to hang out with friends and enjoy a wide variety of wines. Travel the world of wine outside at Liberty State Park and speak to winery representatives.
The wine and live music will be aired with food from Mozzarepas, Taste of Poland, Chavas Empanadas, Twelve Truck, and more.
While you’re there, you’ll also find several amazing vendors, carrying everything from cider and wine to earrings and handmade purses.
When
Friday, June 23, 2023
6:30 to 10 p.m.
Where
Liberty State Park
1 Audrey Zapp Dr. Jersey City, NJ
North Field
Ticketing Info
21+ only. No children, infants, toddlers, or pets are permitted at the event.
General admission: $60-$70 (Plus tax and fees. All tickets include tastings and a souvenir tasting glass.)
Designated drivers: $15 admission (Plus tax and fees. No alcohol can be consumed with this ticket.)
Father’s Day is just around the corner. So what better way to celebrate than by grilling up some delicious tomahawk steaks for dad? This steakhouse-quality cut is sure to impress any meat-loving dad. And with a little bit of know-how, you can cook it to perfection.
What makes a tomahawk steak so special?
This cut comes from the rib section of the cow and includes the long bone that gives it its distinctive shape. It’s a thick, juicy cut that’s perfect for grilling, and it’s often a showstopper at backyard barbecues.
Tips for grilling your tomahawk steak
Follow these steps to achieve tomahawk steak-grilling success.
Step 1: You’ll want to make sure you have a good-quality cut of meat. Look for a steak with plenty of marbling, as this will help keep it juicy and flavorful. We cooked up two stunning tomahawk chops with “mini bone” from ChopBox.com, which just fit our small charcoal grill. (We’re huge charcoal fans in my house.)
Allow your steak to reach room temperature before you grill.
Step 2: Let the steak come to room temperature before grilling. This will help it cook more evenly.
Season your tomahawk steak well.
Step 3: It’s important to season your steak well. A simple rub of salt, pepper, and garlic powder is a classic choice, but you can also get creative with your seasonings.
Step 4: When it’s time to grill, you’ll want to sear the steak over high heat for a few minutes on each side, then move it to a cooler part of the grill to finish cooking. This will help ensure that the steak is cooked through without burning the outside. You can also use a meat thermometer to check the internal temperature of the steak, which should be around 130–135°F for a medium-rare finish.
Since I had two of these beauties to grill, I decided to cook one sous vide before finishing it off on the grill. I cooked the other one straight on the grill.
If you’re in a hurry, avoid sous vide, as ours took three hours to cook. However, if you have the time, go for it. We really felt it was well worth the wait. Both steaks were beyond delicious, but we felt that the texture of the steak cooked in the sous vide was just a bit more buttery.
Tomahawk in sous vide
About sous vide cooking
With sous vide cooking, the temperature is regulated precisely, and the steak is cooked for an extended period. The result? A consistently tender texture.
The vacuum-sealed bag in which the steak is cooked helps to retain moisture and flavor. And don’t worry if you don’t own one of these handy gadgets! The steak straight on the grill was perfectly tender and full of flavor.
Don’t forget the sides
Of course, no Father’s Day meal is complete without some tasty sides to go with your steak. I pulled together a delicious compound butter of parsley, fresh oregano, and several cloves of garlic confit. Compound butter is so easy and the flavor combinations are endless. Be sure to use a quality butter. I used a grass-fed butter from Costco.
For side dishes, whip up some seasonal favorites like grilled asparagus or zucchini. (Garlic confit can be an easy way to dress up your grilled veggies, too.) And no steak should be left without a potato side! Go for classic potato salad or something a little fancier like potatoes au gratin.
And for the 21+ set, consider picking up your favorite beer or wine to complete your meal.
Grilling tomahawk steaks or any steak variety is a great way to celebrate Father’s Day and impress the dad in your life with your grilling skills. Just remember to choose a good quality cut of meat, season it well, and cook it to the right temperature.
If Father’s Day shopping is on your to-do list, have we got some suggestions for you. Check out our top picks for the 2023 Jersey Bites Father’s Day gift guide.
1. Chop Box
New Jersey-based Chop Box provides premium, all-natural, USDA beef aged in-house and hand-cut by artisan butchers. The company’s slogan, “The Best Meat You’ll Ever Eat,” refers not only to the beef options but also to restaurant-quality pork, chicken, duck, seafood, lamb, and veal. Purchase a signature box or let Dad pick his own with a Chop Box Gift Card. Check out their bestsellers here.
Any fan of traditional Polish food will lose their pierogi-loving mind over a gift box from Piast Meats & Provisions. Delicious “bundles” that include kielbasa, pierogis, cold cuts, and baked goods are all made in-house in the Garfield, New Jersey location. They ship their goods across the Continental United States, and offer express shipping and gift cards if you want to let Dad choose something for himself! For more information, check out the website here. (And get 10% off gift cards purchased online, through Father’s Day.)
3. City Brew Tours
City Brew Tours New Jersey
Craft beer-loving dads will geek out over an excursion from City Brew Tours. Sip on beers from New Jersey breweries on one of their regional tours. Each package includes production tours of breweries and interactive lessons in beer history and culture. Follow the link for tours near you.
4. Beer Drop
A subscription means curated craft beers arrive on a monthly, or quarterly basis. Beer Drop collects samples from breweries across the country to provide a unique array of beers to match Dad’s flavor profile. It’s the perfect gift for the craft beer lover. Check out the subscription options here.
5. Manly Man’s Beef Jerky Bouquet
When you think “foodie,” beef jerky is probably NOT what comes to mind. But this gift is so cool we had to include it. It’s great for beer-loving dads. The bouquet comes in a Manly Man-branded pint glass. (A stainless steel version is also available.) You can order 8 stems or a full dozen. And choose from four flavors: original, teriyaki, hot, and mixed. Check out the website for a broader selection.
6. Fuego Box
Hot sauce subscription? Yes, please! When you gift a Fuego Box for Father’s Day (or subscribe yourself!), you choose whether the box is monthly or quarterly as well as its heat level. In addition to its gift boxes, Fuego box carries sea salts and other items.
7. Universal Yums
If you’re shopping for someone who likes to snack it up, your search just may end with Universal Yums. These monthly gift boxes focus on snacks from one country each month. (May 2023’s box included snacks from Taiwan.) The gift boxes also include trivia and games with info all about the snacks inside. Find subscriptions and one-time gift options here.
8. Gozney Roccbox Pizza Oven
If you really want to secure your spot as the favorite gift giver in the family, splurging on a Gozney Roccbox Pizza Oven will do the trick. Watch your siblings cringe as he unwraps this bad boy. Gozney offers the Roccbox, a restaurant-quality portable pizza oven. This stone-floored oven is equipped with a detachable propane gas burner, bottle opener, and a professional-grade pizza peel. Take a closer look at this incredible piece of equipment here.
A great Garden State find, Just Jersey in Morristown is bound to make any Jersey dad proud. One ideal gift, a Jersey-themed basket, includes some of the state’s best local specialty foods. It includes small-batch hot sauce, salt water taffy, Jersey ketchup, blueberry honey, butterscotch peanut butter, a small jar of local maple syrup, and Jersey-shaped chocolates. Your order can be arranged in a standard gift box, on a market tray, or in a NJ-shaped basket.
10. 30 Burgers Gift Card
If you’re shopping for a burger lover who lives near a 30 Burgers location, this may just be the way to go. New Jersey locations include:
Whether you’re on the hunt for a new burger spot or you need to broaden your plant-based horizons, our latest roundup of openings in the Garden State has an option for you. Check out the list below and then head out to try something new!
86 & Vine Wine & Cocktail Parlor, Norwood
86 and Vine (photo credit LifeMosaic Photography | Christina Nuzzo)
From date nights and girls’ night out to lunch with friends and after-work meetups, 86 & Vine is primed to be a go-to spot in Bergen County. The 3,500 sq. ft. space features 500 hand-picked, personally tasted wines at all price points and from all growing regions. Sit back in one of the cushy seats and enjoy the globally influenced, tapas-style small bites menu and craft cocktails. You can even shop their selection of cocktail baskets, mixers, and other accessories for easy gift giving and home bartending.
The health-conscious burger joint Bareburger recently opened in Jersey City. The mouthwatering, ethically sourced burgers maintain the brand’s commitment to using sustainable, all-natural, and fresh ingredients. Not a beef fan? Try one of the meatless burgers or salads.
Located directly across from the Grove Street Path station, Boots & Bones recently opened on Newark Ave. in Jersey City. The Southern-inspired American restaurant features slow-cooked and smoked barbecue, fresh seafood, several vegetarian options. You’ll also find a variety of creative cocktails and mocktails.
Located in downtown Denville, Cafe Crevier offers a trendy, modern vibe. Stop by for breakfast, lunch, and dinner. And check out the weekend brunch, complete with live music.
Renowned NYC spot DIG expands its culinary footprint to include its first New Jersey. Find the new spot at The Village at Bridgewater Commons. From the avocado grain bowl to charred chicken to build-your-own options, there’s something for everyone.
Now open in AC, lively meets chill at Good Dog Bar’s second location. Check out the creative beverage menu, daily specials, and more. Good Dog Bar even offers an “allergy menu,” to help guests with food sensitivities and allergies have a clear understanding of what they can or cannot eat.
This June, Fort Lee welcomes the Gyro Project. The menu will feature authentic Greek street food and modern options. Visit the Gyro Project for house-stacked gyros, souvlaki, bowls, salads, rotisserie meats, and poultry. You can also find several vegan options.
Hoboken’s new late-night vegan burger spot, Jerrell’s BETR BRGR, serves 100% plant-based burgers. The menu also includes a range of delectable sides. Enjoy crispy fries, flavorful chili, and other famed menu items such as shakes and soft serves.
Craving top-of-the-line, delicious noodles? Look no further than Kanji Noodle Bar, the latest culinary gem at Cherry Hill. Known for its exceptional ramen and Yakisoba noodles, Kanji takes pride in crafting savory broths, donburi rice bowls, and appetizers such as gyoza, Kanji wings, seaweed salad, and more.
Discover the vibrant flavors of Latin America at Latin Port, the newest Latin American restaurant in downtown Metuchen. Latin Port brings the rich and traditional flavors of Latin food through dishes like costillas, Cuban masitas, Costa Rican carne en salsa, Brazilian moqueca, Peruvian rostisado, and more.
Bringing Portuguese classics like fejauda, rissóis de camarão and fideo to Aberdeen Township, Lida is an Iberian spot in Aberdeen. Begin your dining experience with Essenciales, a delightful assortment of Spanish and Portuguese light bites and tapas designed to be shared before digging into the main course. Then prepare to choose from an array of dishes. Options include fiery piri piri chicken, clams, chorizo, and the restaurant’s signature paella dishes.
With its original location in Belmar, Los Barbaros Birria now calls Asbury Park home as well. Stop in for Tijuana-style cuisine, and don’t miss the tacos. Options from the menu include from tortuga birria, noodle birria, pizzabirria, quesabirrias, and mulitas.
Los Barbaros Birria 704 Main Street
Asbury Park, NJ
Paris Baguette, Ridgewood
Ridgewood welcomes the international franchise Paris Baguette. Known for its assortment of baked and brewed goods, Paris Baguette offers quick pick-me-ups in a serene space for working. It just might be your new go-to destination.
Paris Baguette 24 Franklin Ave. Ridgewood, NJ
Ugly Dumpling, Edison
With a creative name and a menu to match, the Ugly Dumpling showcases a broad range of traditional and modern Chinese cuisine options. Check out the dim sum, soup buns, wonton options, noodles, Shanghai street classics, and more.
Looking for a new juice bar? Swing by Belmont Avenue in Haledon for a stop into Raffi Juice Bar. You’ll find freshly made juices and quick ready-to-go items. If you’re looking to detox, you’ll find options for that as well.
