When I first heard the news about a Super Wawa breaking ground around the corner from my Union County house, I was hit with a wave of nostalgia. Flashbacks of scarfing down late-night meatball and provolone sandwiches as I stumbled back to my Rowan University dorm and memories of early-morning coffee runs gave me all the feels. It’s good for North Jersey to get a taste of what Wawa’s has brewing. Since 2013, when the first Northern location opened, in Kearny, Wawa has steadily grown its presence in Jets/Giants Country. It’s nearly a decade later and the flying goose logo is almost as familiar as the green QuickChek Q.
Did My Eyes Deceive Me?
I’d like to think of myself as a good neighbor. I try to support local whenever I can, even if it’s a $13 billion convenience store behemoth. So once the initial buzz settled, I made my first visit to Wawa. I poured a medium bold roast and scanned the store, soaking in that new car smell.
It felt familiar, like seeing an old friend. On my way out, I thumbed through the breakfast sandwiches with names like Sizzli burrito, Applewood smoked bacon and egg, and pork roll and cheese. Hold up: a what and cheese?
All at once, it hit me like Rowdy Roddy Piper putting on sunglasses in the under-appreciated sci-fi flick They Live. I was seeing the world for the first time and somehow I had been transported to a South Jersey convenience store. They were selling pork roll and hoagies, not Taylor Ham and subs. Individually wrapped Philly-style pretzels sat by the cash register while all the Drakes snacks had been replaced with a rack of Kandy Kakes, Butterscotch Krimpets, and Chocolate Juniors. (For the record, I’m not complaining about the latter. I understood what was happening. We were slowly being indoctrinated.)
The Neverending Debate
Ever since 1906, when John Taylor was forced by the government to change the name of his breakfast ham to pork roll, the state has been divided. On various Facebook groups, North Jersey loyalists refuse to accept the more-than-century-old name change. Meanwhile the rest of the state continuously points out the actual definition of ham.
While amusing at times, the arguments are exhausting. Still, the passion is unmistakable. Despite the facts, there is no wavering. There is no convincing the North that this is incorrect.
Is it possible that South Jersey has finally figured out how to win this argument once and for all? Are they using Wawa as a Trojan Horse, and changing the nomenclature from the inside? I know what you’re thinking: total conspiracy theory. Fair enough, except that the day after my trip to Wawa, I asked the town ice cream shop to put jimmies on my ice cream. How do you explain that?
Of course, I don’t really think Wawa, a company with Jersey roots that date back to the turn of the 20th century, is really masterminding a covert plot to convince Taylor Ham eaters to call their beloved breakfast meat pork roll. You must admit, though, it would be pretty cool if they were, with over 900 locations and counting, including the first in Sussex County planned for later this summer. Like it or love it, Wawa-speak is here to stay.
And for the record, I know the definition and it’s still Taylor Ham.
Hearth & Tap Co. in Montvale, NJ,is an Irish gastropub with a team that’s working every day to make this location the go-to spot for residents. The place has been in operation since 1998, when it was known as the Porter House.
In 2016, the establishment rebranded, but never missed a beat with its scratch-made food, cold drinks, and lessons in Irish history. Visitors can expect staple Gaelic cuisine surrounded by other left-field options that most customers would not expect.
Chicken pot pie and Herder’s lamb pie: classic Hearth & Tap dishes
“We’ve got the best chicken pot pie, but at the same time we’ve got Thai-chili Brussels sprouts on our menu along with empanadas, Mediterranean octopus, and brick-oven pizza,” said Alberto Andrade, the general manager. “It’s an Irish home base, but as long as it’s delicious we’ll put it out there and pair it with drinks like a mezcal margarita.”
Empanadas
The elevated bar food and craft cocktails might be mistaken for those of a much higher-end establishment, while the reasonable price point and laid-back vibe suggests this place is the daily watering hole for locals. The iconic building is home to a dedicated staff with goals for stupendous service and sustainably sourced food that is downright delicious.
Historic, Handcrafted Building
In 1997, Fintan Seeley sailed from New York, across the Atlantic, to his homeland of Ireland. Seeley’s goal was to bring enough recycled and historic material back from Ireland to form a “brand-new” building for his restaurant project in New Jersey.
Brick by brick, Fintan Seeley puts his passion for his home country of Ireland on display with the salvaged building blocks he used to create Hearth & Tap Co.
“We’ve got a floor that is almost 300 years old, which came from a linen factory in Belfast,” explained Seeley, the owner of Hearth & Tap Co. “Also, there’s mahogany flooring from a monastery that’s 200 years old—the monastery’s library ladder sits behind our bar today. Some of the beams, which can be seen from our main bar, are 700 years old. They’re from a parish that was decimated in 1847. I even have part of gallows where an Irishman was hung back in the 1800s.”
Fintan spent over four months traveling with his nose to the ground, seeking old-time materials that ranged from flooring and paneling to old cabinets, antiques, fixtures, and fittings.
In the end, he returned to the states with three, 45-foot commercial shipping containers full of reclaimed materials and antiques.
Seeley had a design drawn out—giving him a good idea of what he needed to find. However, some things he brought back with him were so rare that he wouldn’t have been able to draw it up if he tried. “My wife, Kelly, is from Belfast,” he said. “I met her on one of my trips sourcing artifacts.”
Kelly and Fintan Seeley
The Plan Takes Shape
Seeley returned to build his restaurant and Irish pubconcept in Montvale—opening for service in 1998. At the time, he was also owner at two restaurants in New York City—one in Brooklyn and the other in Manhattan. Despite his work in the restaurant industry, none of his projects would touch this “trash-to-treasure” concept in Montvale.
“I’m a big believer in recycling. We’ve become used to throwing too much away and there seems to be no motivation to fix things anymore,” remarked Seeley. “Terrible way to go and so bad for the world. To use this material again is a great feeling—to give the salvage a whole new life.”
The Food
While the Hearth & Tap Co. experience lends itself to hours of learning about reclaimed, historic architecture, it’s important to note that just as much thoughtful planning has gone into the menu.
Grilled Heritage pork chop served with roasted Brussels sprouts, fingerling potatoes, and pickled mustard seed on top.
“I used to run a prime steakhouse,” Seeley said. “But the volatility of the meat from January to July was crazy and the concept became inaccessible. There’s so much great, sustainable food out there that we can source while avoiding the crazy prices. Then we can pass on the savings to our customers. We work with several farms within a 60-to-70-mile radius for the fresh, organic, and sustainable items on our menu.”
The Hearth & Tap Burger
Hearth & Tap customers can come to the gastropub for a burger and cheesy tater tots. At the same time, the menu is home to slow-cooked, demi-braised lamb shank with duck fat roasted potatoes, and sautéed spinach. No matter what customers may select, there doesn’t seem to be a bad choice.
Thoughtful Planning
Seeley, along with Andrade, explained that the ever-changing menu options reveal the true sustainable nature of the restaurant’s concept.
“American culture has always been resilient, resourceful, and adaptable,” said Seeley. “We’re losing that resourcefulness, expecting to eat the same thing years round. We’re missing out on nutrients from a varied and seasonal diet. That’s kind of our M.O. with the menu. We change it as regularly as we can.”
Flatbreads
Menu fluctuations at Hearth & Tap are not related to any fad or trend. The ownership, kitchen, and management staff all work together to buy whole ingredients from farmers. The team buys what is available during a certain time of year and designs the menu from there.
Seeley sees a lot of the “standard” American restaurant and eating practices as backwards to the way he and his family ate while growing up in the Southeast part of Ireland, in a rural town called Carlow.
“In those days, we didn’t know the term organic—it was just called food.” laughed Seeley. “The term grass-fed beef is funny because there’s no other type of beef in Ireland. You see those buzz words, but they should not exist. People should be more concerned about GMOs in our products. To make more profit, they’ll put more in to eliminate disease in animals or crops. And as a result, we become immune. We need to be concerned with what’s going into what we eat.”
At the end of the day, products harvested from an ethical and experienced farmer speak for themselves. There’s no uppity vibe to Seeley. He doesn’t look down on a person who might eat differently than he does. His goal is to simply share his Irish culture and upbringing with Hearth & Tap’s customers.
A members-only cigar lounge offers members haircuts once a month.
Cig(ar)s Inside!
As if there aren’t enough facets to this restaurant, Hearth & Tap Co. is also home to a cigar bar and lounge where customers can enjoy a Montecristo with their petit filet or wild mushroom pasta.
The Hearth & Tap Cigar Lounge, complete with a members-only, humidor storage locker
“We’ve always permitted cigar smoking because of high ceiling and ventilation,” said Seeley. “We meet all state regulations—there are only seven other similar spots in the state. The cigar lounge is totally separate for any concerned diners. We have separate air handlers, four state-of-the-art smoke eaters, extractors for negative air pressure. So, there is no smell and even in the smoking section, you barely know they are smoking in there. We have a membership club with a facial recognition camera to get into the area.”
The Team
An Irishman and woman and a Spaniard walk into a bar… Rather than the start of any joke, this is the start of a newly assembled Hearth & Tap team. As General manager, Andrade, has 20 years restaurant experience with a fixation on what it takes to run a proper bar. Owner, wife, and fellow Irish descendant, Kelly is passionate about the service.
“The whole premise and theme are a nod to the pub culture in Ireland,” explained Fintan Seeley. “Pubs are the center of everything in each town. The spots for meetings and social events because people’s houses were way too small for entertaining. This is a huge part of the culture for recreation, music, and socialization. The character of all these items—from the floors to the paneling, you can tell its old and hopefully you can absorb that culture by osmosis.”
Upcoming at the Hearth & Tap Irish Pub
Everyone on the team had a different goal or event that they were most excited about. After about six months of working together, the team has most definitely found its stride.
Alberto and his masterfully crafted cocktails.
The team is excited for the upcoming “Jersey Jam” event. He said, “We’re going to feature a menu made up of all things NJ. Scallops from Barnegat Bay, ingredients from local farms, liquor from Asbury Park Distilling, and a general celebration of Jersey spirits and the abundance of food here in the Garden State.”
On the other hand, Alberto referenced Spanish night where tapas dishes inspired by Spain, Cuba, and Ecuador would be served to the tune of Gypsy Kings band.
“We’ll have a new event every three months. We’re thinking maybe a bourbon tasting in the cigar lounge, tequila night, rosé soiree, wine tastings, and during the week bingo, trivia, and ladies’ night. We’ll be creating new cocktails seasonally, to pair with the menu.”
Fun themes and new ideas seemed to be at the forefront of the leadership’s attention. Most importantly, the team prepped for St. Patrick’s Day. This Irish-to-the-core celebration features a special Irish breakfast with bagpiper performances, Irish dancing, and more.
The staff is ready to go for St. Patrick’s Day 2022!
At the end of the day, this hard work is all for the guests. “We want this to be your third place,” said Seeley. “Work, home, and here. We’re not just for a special occasion, but a place to come often and meet your neighbors.”
This sponsored post is brought to you by the Jersey City Whiskey Fest.
Warm up with the Jersey City Whiskey Fest on March 19, 2022, from 6:30 p.m. to 10 p.m. The event takes place in the Harborside Atrium and outside, along the Harborside Waterfront Esplanade. Take in the magnificent New York City skyline in all its glory while enjoying over 100 styles of whiskey and craft spirits, as well as access to delicious food vendors and great music. Harborside Atrium is easy to get to—conveniently located adjacent to a dedicated light rail stop and less than 100 feet from the PATH station.
Attendees and vendors enjoying the Jersey City Whiskey Fest
Use code JERSEYBITES for 30% off each General Admission ticket when you purchase through the link below.
The Jersey City Whiskey Fest is a perfect opportunity for whiskey aficionados to meet and hang out on the picturesque Harborside and Waterfront Esplanade overlooking the New York City skyline. Taste an outstanding selection of whiskeys and even a variety of craft spirits ranging from all-American Kentucky bourbons to Mexican Tequila, New Zealand Vodka, and more.
With over 100 styles of whiskey, it’s a great place to discover your favorite, and you can check out the New Jersey distillers in attendance, including Jersey City’s own Misunderstood Whiskey. Enjoy samples and live music, plus your choice of eats from Angry Archie’s, Knot of this World, Mozzarepas, Waffle It, Taste of Poland, and more!
Take advantage of early-bird pricing! Early-Bird General Admission: $65 through March 13 General Admission: $70 starting March 13, and at the door Designated Driver: $15
Tax and additional fees apply. All tickets include tastings and a souvenir tasting glass.
All tickets include tastings and a souvenir tasting glass.
Use code JERSEYBITES for 30% off each General Admission ticket when you purchase through the link below.
Like the much anticipated spring temps, things are heating up on the restaurant front here in the Garden State. From another location for Tommy’s Tavern + Tap in Edison to a long-awaited gluten-free bakery in Hoboken, to a Mexican spot in Cherry Hill, there’s good news across the state for hungry readers.
Congratulations—and welcome—to all of New Jersey’s newest restaurants!
Pancheros Mexican Grill, Cherry Hill
With its fast-casual Mexican vibe, it’s no wonder Pancheros is such a hit. From its burritos and quesadillas to its tacos and bowls, the options on this menu will satisfy any Mexican food craving. Pancheros prides itself on using the finest ingredients and fresh-pressed tortillas to create “perfectly mixed” bites. With meat and vegetarian options, it’s suitable for any diet.
This popular bar and restaurant has added its eighth spot with its just-opened Edison location, which began welcoming diners on March 2. This popular restaurant, bar, and pizzeria is serving up all of its best dishes at the new site, including coal-fired pizza, a slew of burgers and sandwiches, and extensive small-plate and sushi menus. Tommy’s also does on-site events and off-site catering.
It’s all in the name—Real Fruit Bubble Tea uses real fruit, plus only the highest-quality ingredients, in all of its drinks. Real Fruit Bubble Tea’s specialty is handcrafted drinks and fresh teas brewed from loose-leaf and espresso tea machines. The fruit drinks are made only with real fruits processed on site. No premade or prepackaged juices are available in store. Each drink is customizable, with a selection of toppings. The Freehold Mall location opens March 10.
This Hoboken bake shop’s long-awaited opening is officially here. As of February 22, fans of Annie & Em’s gluten-free baked goods can visit the brick-and-mortar Hoboken location. Beyond gluten-free items, Annie & Em’s also offers a selection of vegan and dairy-free options, too. Some of the most popular items include Nutella sea salt brownies and zucchini chocolate chip bread.
A new restaurant is finally taking over the former Stacks Pancake House, which has been vacant for more than a year. Enter Bon Banh, a Vietnamese fast-casual eatery with a friendly vibe. Owners Tony and Kathy Kim told The Hoboken Girl that this laid-back restaurant will feature classic Vietnamese options such as the Banh Mi sandwich, plus summer rolls and rice bowls, with plenty of meat options as well as vegetarian and tofu choices. Stay on the lookout for an opening date.
Bon Banh
506 Washington Street
Hoboken
Joe Leone’s, Manasquan
Joe Leone’s adds to the family with its newest location, in Manasquan. This Italian specialties store offers sandwiches, salads, and soups, as well as daily specials. Plus, plenty of prepared Italian foods are offered daily, such as Tuscan garlic chicken and spaghetti pomodorini, though options vary. Catering is available as well. The Manasquan location opened its doors on March 2.
Now officially a trio, Porta’s new Montclair location joins the well-known Jersey City and Asbury Park spots. The newest spot opened its doors on February 25 and offers a vibe similar to that of the other locations. Porta offers an extensive menu of pizza, pasta, and plenty of small plates. Try the mozzarella or ricotta, which are both freshly made daily. Plus, Sunday is brunch day—and it’s hard to say no to lemon ricotta pancakes and orange walnut French toast.
Cuzin’s of Marlboro has expanded to open a New Brunswick location. This seafood eatery prides itself on the freshest catch, imported daily and prepared to perfection. Seafood options include a raw bar menu, a lobster menu, and of course, plenty of entrées straight from the sea. In addition, an extensive cocktail menu and steak menu are available.
Starting in April, friends old and new will gather at the sixth location of B2 Bistro + Bar, on beautiful Barnegat Bay, in Bayville. They’ll enjoy the chef-inspired seasonal, farm-to-table dishes that the group is now known for in this new spot.
Access to 30+ moorings for boats of all sizes
The new B2, its third location in Ocean County, replaces Martell’s Water’s Edge. The restaurant has a rustic yet sophisticated vibe, and offers access to 30+ moorings for all boat sizes, with a full team of licensed captains and pontoon boats, and a heated saltwater pool alongside cabanas.
The view from above of the former Martell’s Water’s Edge: the new B2 Bistro, in Bayville
So Much to Offer
“We’re so excited to open our doors during a time when people really need comfort, fun, and a place to reconnect with friends and family,” said Stephen Valentine, managing partner. “Now we get to offer what makes our restaurants so special, plus so much more in a beautiful spot where the sunsets are spectacular. In addition to the exciting Atlantic coastal cuisine, wood-fired pizza, sushi, more than 16 craft beers on tap, eclectic wine list, and expertly crafted cocktails created by our mixologists, we’ll liven things up with a great lineup of entertainment, seven days a week.”
Open mic night with the restaurant’s own house band will happen Wednesday nights, and B2 will feature a country night on Thursdays with live country music, a DJ, line-dancing instructors, live broadcasts by Country Thunder 106, and weekly giveaways—including a trip to Nashville. If you want to join the fun, feel free to bring an instrument and jam—or sing—with the band.
On any given day, some of the best East Coast cover bands, like Drop Dead Sexy, Don’t Call Me Francis, and Shorty Long will get the party started. And on the weekends, B2 will feature post-Tices Shoal parties.
B2’s burgers, wood-fired pizza, and more.
The Dining Experience
The menu is defined by B2’s award-winning burgers, steaks, fresh seafood, wood-fired pizzas, sushi, and more of the American- and Mediterranean-bistro-style fare the group has come to be known for.
Diners will enjoy two large outdoor decks with open-air dining and multiple full-service bars. Alternatively, they can relax at the tiki bar with one of B2’s signature seasonal cocktails. Three gorgeous banquet rooms of varying sizes and spectacular views will soon be home to weddings and other special events as well.
Check It Out
B2 Bistro will open on weekends beginning April 8, and then shift to seven days a week on May 5. Stop by the restaurant at 125 Bayview Avenue, or due east of buoy 37 for those who will be coming by boat. B2’s other locations are in Toms River, Point Pleasant Beach, Red Bank, North Brunswick, and West Reading, PA.
When you visit the quaint town of Bayville, stop by the beautiful Double Trouble State Park, the site of an Ocean Spray cranberry bog. You’ll find plenty of spots to hike, bike, canoe, swim, take photos, or just relax. You might even catch a glimpse of the Jersey Devil…if you’re lucky!
The owners of Tops Diner have accomplished something that’s extremely difficult to do: They’ve taken the best and made it even better.
Renowned as a top-rated diner in various polls and surveys, the dazzling East Newark diner, which had a “soft opening” last October, is the culmination of a $10 million, four-year project that involved demolishing the “old” Tops, building the new structure, and adding expanded parking areas.
The old Tops
All That a Diner Can Be
Tops remains true to the spirit of New Jersey diners. Diner purists might point to the obvious: that it isn’t a vintage, factory-built eatery. Fair enough. However, that era of diner production in the Garden State is long gone. The characteristics, menus, clientele, and architectural styles of a diner have changed significantly over the past 125 years. Tops represents another chapter in the ongoing saga of diner evolution, and it has reached a new plateau of what a diner can be.
Tops’s glimmering interior
Step Inside
The diner’s multi-toned terrazzo floor is an absolute work of art. The 15,000-square-foot interior’s centerpiece is an 18-stool counter, adorned with black marble. Have a seat and you’ll find a full selection of cocktails, beer, wine, and spirits.
The counter and bar
The vibe is informal and friendly. Patrons interact casually and share small talk. The service is excellent. The food is fresh, expertly prepared and delicious. And just like the old Tops, lines of customers still go out the door.
Behind the scenes
Beyond the Dining Room
The most impressive part of the operation happens behind the scenes. The Golemis family has spared no expense to create a giant, world-class kitchen, with ample elbow room for the many expert cooks and chefs to keep pace with the demands of hungry customers. There are separate stations for water, coffee, and ice cream.
The artistry of carrot cakeNathalia, blueberry pie, Jimmy Golemis
Each year Tops regularly receives “best diner” awards from newspapers, magazines, travel guides, and online publications. The history of Tops goes back to 1938 when a man named Jess P. Persson (1884 to 1946) operated Tops Grill at the same location where today’s diner stands. It’s likely that Persson owned a mobile lunch wagon at or near the site prior to 1938. The Golemis family purchased Tops in 1972 and has overseen expansions and remodeling projects since then.
A Tops guest enjoys ahi tuna tacos
Time to Eat
During a mid-February brunch, this reporter indulged in shrimp and grits, while Linda, who hails from Nutley, ordered an egg sandwich on brioche. Two friendly chaps sitting next to us enjoyed platters of ahi tuna tacos and steak and eggs. The menu includes traditional diner favorites (egg platters, pancakes, salads, soup, BLTs, sandwiches, French toast, burgers, disco fries, and corned beef hash), along with pasta, chicken, beef and seafood dishes, meatloaf, lobster mac and cheese, and scrumptious desserts.
Shrimp and grits
Treasured Memories
For Linda, any visit to Tops is a sentimental journey. She grew up in this neighborhood. Every morning during the 1940s her dad (affectionately known as “Diner” Joe), would stop for breakfast at Tops and then punch in at Harrison Supply, a masonry and concrete business, across the street from the diner. He had pride in the small Hudson County community, located along the eastern bank of the Passaic River.
Linda with java and an egg sandwich
Diner Joe developed his love for diners at Tops and Linda was happy to be his faithful traveling companion. “When I was a little girl, my father used to drag me along with him to his favorite diners,” she said. An engaging storyteller, Diner Joe drew in friends wherever they ate. Diner Joe Baum, a World War II veteran, passed away in March 2019, just one month after his 98th birthday. Diners were a big part of his long life. It was a good life.
Steak and eggs
In an interview for Total Food Service last year, Golemis said, “A diner is a place for people to relax, meet friends, enjoy good food, and feel comfortable,” We know he’s happy to keep that going, and we’re thrilled about it ourselves.
It’s a safe bet Diner Joe would be relaxed, happy, and utterly amazed to see how his favorite diner has been transformed, and pleased to know that the old neighborhood is in good hands.
Tops Diner
500 Passaic Ave.
East Newark, NJ 07029
973-481-0490
For wine lovers, swirling a glass of wine in the presence of the same grapevines that produced the fruit in your glass is the ultimate experience. As a beer enthusiast, I’ve dreamt of sipping beer while surrounded by the hop bines in my glass. That would require a trek to Washington’s vast hop fields in the Yakima Valley, right?
Nope. In fact, you don’t even have to leave the state to get this job done. Readington Brewery and Hop Farm lies just off of Route 202, in Neshanic Station. The brand new, cheerfully rustic brewery and taproom is surrounded by their three-acre hop farm. This summer, I’ll be able to sit and sip surrounded by over 700 mature and fragrant hop bines in Readington’s outside seating area. A dream come true.
A Little Help from Your Friends
When owner-operators Braun Kiess and Dan Aron obtained the property—fortuitously acquired when another bidder was out of town—they turned to the Rutgers Research Farm, in Pittstown, for help. Megan Muehlbauer, who was working on her PhD at the time, provided crucial advice about when to plant, what to plant, and even how to test the soil. Now working for the Hunterdon County Board of Agriculture, she’s still engaged. “Our farm manager, Jake Kim, talks with Megan on a regular basis regarding proper care and maintenance of our hop yard,” she said.
The new yet rustic brewery and taproom at Readington Brewery.
From Farm to Glass
The help from Rutgers paid off this year. Brewer Warren Wilson was able to conjure up their first harvest ale. Black Betty, a Black (Cascadian) IPA, was brewed entirely with Readington’s own farm-grown hops. Wilson said, “We had three pilot batches (3BBLs) of it disappear shortly after tapping, a well-received libation by patrons for sure.” I’m sorry I missed Black Betty but there’s always next year.
Readington is a 25-acre farm. Aside from hops, they also grow their own malt grains. “Next year, we hope to add to the Estate Beer by incorporating our malt as well,” Wilson told me. If soil is what imparts terroir in wine, then its counterpart in beer would be yeast. Eventually, Wilson plans to harvest yeast from around the farm and make it part of the estate beer recipe as well. “Rest assured, when this is complete we will produce the ultimate Estate Beer or beers, Reinheitsgebot style.”
Gleaming tanks light up Readington Brewery’s taproom.
Speaking of German Traditions
“We are planning to build a traditional German-style malthouse on the farm in the next few years,” Kiess told me. If all goes according to plan, they can malt the grains they are already growing right there on the farm.
“To build it, Dan and I are planning to visit Germany in the hopes of finding a German craftsman willing to come to the U.S., live on the farm, and build it—and maybe drink some beer along the way.” Clearly, authenticity is important at Readington. Until then they will continue to have their grain malted right here in New Jersey.
Beerlanthropy
The farm isn’t big enough to keep all 14 taps flowing with beers made from their own ingredients. That’s more of a once-a-year event, but that doesn’t mean there isn’t tasty beer available year-round at Readington. Warren Wilson’s brewing philosophy is, well, interesting. “We look to beer origins, cities, countries, and historic people, breweries, and brewing styles to enable our creative juices to flow. Something I like to call Beerlanthropy, the study, love, and sharing of craft beer and brewing.”
The tap list includes beers inspired from a wide range of traditional styles. The rich malty Churchill ESB and the perfectly balanced Patriot IPA certainly reflect that. On the other hand, the tropical hazy Hop Bomber NEIPA and Strawberry Shortcake strawberry cream ale (limited release) show a playful side as well. It’s not hard to find something you’ll like at Readington.
Owners, brewer and tap room team at Readington Brewery
Meet me in the shade of the hop bines!
Readington Brewery and Hop farm is part of the Hunterdon County Beer Trail, which we mentioned in this article.
Everyone has a favorite metro coffee shop in bustling hubs like Montclair, Jersey City, Red Bank, Hoboken, and Asbury Park. At these spots, you can grab your single-origin to-go pour-over before heading out for the day. Don’t get me wrong, I love those places! For me, though, there is nothing quite like a small-town coffee shop. A tiny nook in the center of town where you can meet up with friends, sit with a book, or just watch the world go by as you breathe in your perfect cup of steamy hot beverage.
Everything seems to slow down in these cozy, magical places! Now that the holiday season is behind us, you might find yourself with a little extra time to linger over that cup of joe, tea, or mocha latte. Why not make an afternoon of it? I made a few mornings and afternoons of it, so that I could bring you a taste of my favorite cozy spots across the state, along with some ideas of other things to do once you are caffeinated—and fed. I hope you will be inspired to grab a friend, a book, or both- and take a winter drive to find your own favorite cup of cozy this winter!
Cloveberry: A Winter Wonderland in New Jersey’s Lake Region
Cloveberry, in Sparta
Located in Sparta, Cloveberry has been supplying locals and tourists alike with a caffeine kick and tasty fare for over 10 years. Cloveberry offers a unique selection of specialty hot and cold beverages and baked goods, as well as breakfast and lunch items, with a strong focus on using fresh, local, and organic ingredients whenever possible. The menu features many gluten-free and vegan choices as well.
My Cup of Cozy I found my cup of cozy at Cloveberry in a maple latte, on frosty winter day. For me, this cup was latte perfection. The maple lightly sweetened the coffee with light, almost toffee, notes and enhanced the coffee flavor so much better than sugar ever could! My latte was topped with steamed coconut milk swirled in whimsical leaf pattern that made me smile! Also worth noting in their specialty beverage list is the golden ginger latte, made with turmeric, ginger, almond milk, and an added shot of espresso. This was a wonderfully warm and spicy drink that kept me toasty as I headed out to check out Lake Mohawk.
Traditional or Gluten Free
Cloveberry offers an array of delicious baked goods with a surprising number of gluten free options. My picks were a gluten-free blueberry muffin and a piece cinnamon coffee cake. The muffin was fresh, sweet, bursting with blueberries, and had a nice crumb texture on top. The coffee cake had a thick ribbon of cinnamon running through the inside, along with a great crumb topping.
Cloveberry, in Sparta
Still Hungry?
After the almost 2.5-hour drive up from Toms River, I was hungry! Upon arriving, I was happy to see that Cloveberry offers a substantial menu of breakfast and lunch café fare, such as breakfast sandwiches, bowls, salads, and wraps all made with fresh local ingredients as well as a few light options of protein oatmeal and chia pudding. I went with the halloumi chimichurri wrap with sweet potatoes, beets, halloumi cheese, peppers, onions, spinach, chimichurri and hummus. All of the textures and flavors of this wrap made every bite delicious!
Halloumi chimichurri wrap, at Cloveberry
Looking For More?
A few short blocks away from Cloveberry, you will find majestic Lake Mohawk. I was honestly in awe to see the lake in all its frozen glory and I spent some time on the small boardwalk taking in the scenery, despite the icy chill. Designed to look like an Alpine Village, the downtown area of Sparta along Mohawk Lake has a few small shops that I found my way into: the homemade chocolate shop, Nutty Over Sweets, is not to be missed.
Also Close By
The Skylands region of New Jersey is truly a winter wonderland and offers an array of outdoor activities for all ages. Young or young at heart? After a snowfall, grab a sled and head over to Sussex Country Community College where families take advantage of the fresh fallen snow on the hilly campus green.
Sussex County Community College: 1 College Hill Rd, Newton, NJ 07860.
For a real outdoor winter adventure head up to the High Point Cross Country Ski Center to rent snow shoes or cross-country skies and get some fresh air and exercise while you take in the winter scenery. Lessons also available. See their website for more information.
Located on High Bridge’s Main Street, Scout’s Coffee Bar + Mercantile is a cozy spot to settle in and watch the morning go by or to fuel up for a hike or bike ride on the nearby Columbia Trail. Scout’s also features many pop-up events in its connecting space, dubbed The Parlor. Past events have included holiday cabaret, live jazz and tacos, coffee socials, and artisan craft and vendor markets. Check their website or follow them on social media for updates.
My Cup of Cozy
I found my cup of cozy at Scouts in a lavender latte. Slightly floral in scent and flavor, this deep, rich, and creamy latte had me dreaming of spring! Scouts has a number of unique seasonal and specialty coffee and tea drinks on the menu as well as traditional favorites, sourced from from Square One and Homestead Roasters, both located right over the border, in neighboring PA.
Cookies and Muffins and Bars, Oh, My!
Scouts offers an amazing array of house-made muffins, cookies, brownies, and bars, as well as croissants and scones. I was eager to enjoy my pistachio-chocolate-chip muffin, which is a newer offering at the shop, and had the perfect amount of chocolate chips! I have to admit that the lemon bars and the magic bars also looked divine and will be on my list for the next time I visit.
Still Hungry?
In addition to a grab-and-go bar of salads and breakfast burritos and sandwiches, Scouts offers a very on-trend menu of topped toast and oatmeal bowls. Bread for the toast menu is brought in fresh from Bread and Culture, in Hillsborough, and topped with either savory or sweet options. I ordered the special of the day, Winter Toast, which includes whole-grain cultured bread slathered with handmade ricotta from Lebanon Cheese Company, cranberry puree, fresh thyme, crispy sweet potatoes, and flake salt. It was the perfect mix of sweet and savory flavors, and crispy and creamy textures. The steel-cut oat bowls come in comforting varieties including apple pie, spiced maple, and banana pecan.
Scout’s Coffeebar + Mercantile, in High Bridge
Looking for More?
A short walk from Scouts is the start of the Columbia Trail. This trail is a beautiful and well-maintained path that leads from Main Street in High Bridge to Califon, then Long Valley, and finally Bartley, for a total distance of about 30 miles. And while the entire trail is more manageable to navigate on a bicycle, you can certainly take in the beautiful wooded scenery and walk along the path for less than a mile to reach an upper view of Lake Solitude Dam and its manmade waterfall. Along the way, you’ll enjoy spotting quaint and quirky gnome houses the locals have placed along the forest trail.
If your walk in the cold has you thirsty for more than coffee, the Highrail Brewing Company is also located on High Bridge’s Main Street—stop in for a flight or pint.
Also Close By
Planning to visit Scouts this month? You can make a day of it by heading over to the Environmental Education Center in Basking Ridge, less than 30 minutes away, for Maple Sugaring demonstrations. Upcoming dates include February 20, 26, and 27. Check out their website for preregistration, information, and details.
The Union Market and Gallery, in Tuckerton, opened its doors in 2017 and quickly became known as both a community gathering place and a spot for local artisans to display and sell their wares. The walls are filled with bright and colorful art and on the surrounding shelves you can find unique gifts and trinkets such as locally made jewelry, soaps, cards, hot sauce, and more!
The Union Market and Gallery, in Tuckerton
My Cup of Cozy
I found my perfect cup of cozy at the Union Market with a chai latte, on a downright cold Saturday. Creamy, sweet, and lightly spiced, this warm and comforting cup hit all the right notes! If you are looking for a perfect cup of coffee you won’t be disappointed! The Union Market brings in its beans from local roasters, Offshore Coffee Co.
The Union Market and Gallery, in Tuckerton
Come for the Cozy…Stay for Breakfast or Lunch
The Union Market offers all-day, made-to-order breakfast and lunch items with catchy names that play off band and song titles. I was hungry so I ordered the Notorious P.I.G., a French-toast-battered croissant topped with a fried egg and crispy bacon, served with syrup or homemade strawberry jam. This sweet and savory combination really hit the spot. My husband was very happy with his Pixie bowl filled with eggs, cheese, and sausage, with added seasoned potatoes and sriracha on the side. If you are looking for a quick bite or something #healthy2022, check out the grab-and-go case or the juice and smoothie bar.
The Union Market and Gallery, in Tuckerton
Looking for More?
Located right next door to the Union Market is the historic Tuckerton Seaport and Museum. The Seaport hosts many classes in traditional folk art throughout the year. See their website for more information.
Also Close By
If an outdoor adventure is what you crave, look no further than the Edwin B. Forsythe National Wildlife Refuge. With nearby entrances out of Galloway and West Creek, you will find plenty of trails with views of the surrounding marsh and wildlife in every season. Bundle up and check out the website to plan your visit.
Located in Allentown’s historic mill, something about the the Moth’s exposed beams, rough hewn wood, and the way the light streams in through the deep-set windows, just feels right. This rustic and charming spot specializes in vegan food, and an ever-changing menu of fantastic baked goods and, of course, a great selection of teas and coffee drinks.
The Moth Coffeehouse, in Allentown, NJ
My Cup of Cozy
I found my perfect cup in a dirty chai with the Moth’s house-made vegan sweet cream. As its name promises, this option is at once sweet and creamy, with just enough warming spice. The added espresso got me buzzing through the day. The Moth’s beans are brought in locally from Davan Roasters, in Forked River, NJ. They’re featured on a full menu of specialty coffee drinks as well as hot and iced familiar favorites. The selection of hot teas are sourced from another NJ spot, Wise Ape teas, in Haddonfield, and are organic tea blends, boosted with adaptogens.
The Moth Coffeehouse, in Allentown, NJ
Grab a Scone!
The scones at the Moth are not to be missed. They have a deliciously buttery, craggy top that holds just the right amount of coarse sugar. Be warned, though, as they sell out fast! If you happen to miss out, don’t worry, there are plenty of cookies, bars, cakes and cupcakes to keep your sweet tooth happy. The Moth also creates spectacular, special order vegan cakes for all occasions.
The Moth Coffeehouse, in Allentown, NJ
Still Hungry?
If you are looking for breakfast or lunch, the Moth has you covered. An extremely popular dish, and one I happen to love, is the homemade beet burger, served on naan, with a side salad. Other popular dishes include quiche made with local, organic eggs, vegan mac and cheese, and grilled cheese on ciabatta with stoneground mustard.
Looking For More? Drop into a yoga class at the Movement, located upstairs from the Moth, then watch the ducks ignore the cold as they swim in the mill pond or take a stroll on the Heritage Park walking path, which is visible from the Mill’s parking lot and is an easy, flat, paved trail of less than a mile—a great way to enjoy a mild winter day.
Also Close By
Windy Farm Alpacas, just a short drive away, in Chesterfield, is a delightful way to spend an afternoon. They are open on weekends throughout the winter. Make a reservation so you can enjoy a farm tour and one-on-one time interaction with these beautiful animals. See the farm’s website for contact information and pricing.
Colonial Café: A Historic Spot with Small City Vibes
Located on a quiet corner in the historic downtown shopping district of Mt. Holly, NJ, the Colonial Café is the go-to spot for fresh, local coffee. How local is the coffee? While visiting this charming spot, I learned that the signature blend, Iron Works, is roasted just seven miles away, at the Café owners’ other venture, Evermore Coffee Roasters, located in Burlington, NJ. Now that’s local!
Colonial Cafe, in Mt. HollyColonial Cafe, in Mt. Holly
My Cup of Cozy
I found my perfect cup of cozy at the Colonial Café in a Black Forest latte. This delicious cup is made with espresso, milk or milk alternative, mocha, maraschino cherry juice, almond extract, and, of course, is topped with a maraschino cherry. This creation is not too sweet and I found it to include a nice combination of flavors. The Colonial Café offers other seasonal specialties including the s’mores latte and matcha London Fog as well as other traditional coffee and tea selections.
Baked Goods
The Colonial Café brings in fresh baked goods daily from Le Bus, in Pennsylvania. But get there early or order ahead, as these delicious treats disappear fast! I was able to get my hands on a decadent chocolate croissant. I can see why they are in high demand.
Still Hungry?
The Colonial Café offers a few light bites for breakfast and lunch. Guests can choose from breakfast bowls and sandwiches, grilled cheese, or a BLT. I went for the avocado toast on my visit. Smashed avocado on seven-grain bread with feta cheese, red pepper flakes, tomato, fresh greens, and balsamic drizzle. It looked like a work of art and really hit the spot!
Colonial Cafe, in Mt. Holly
Looking for More?
The Colonial Café is located in the historic Mill Race Village section of Mt. Holly. In this walking neighborhood you will find antique shops and galleries as well as craft and collectable shops, a teddy bear emporium, a metaphysical shop, and more!
Also Close By
Historic Smithville Park, which includes Smith’s Woods and Smithville Mansion, is a beautiful spot to enjoy some fresh air and exercise. The mansion itself is closed for tours until spring. Until then, you’ll find miles of marked hiking trails on the grounds throughout this 312-acre park. Make the trip to check out the diverse terrain of forest, meadows, streams, and views of Smithville Lake. For park hours and information, please visit their website.
Colonial Café
14 White Street
Mt. Holly, NJ
609-267-5353
Part of an area affectionately known as “Poland on the Passaic,” Garfield, NJ, is home to Piast Meats & Provisions, an authentic Polish deli with two locations, both in Garfield, and both not far from the Passaic River.
Piast Meats & Provisions family and staff
Visitors and residents alike enjoy a host of genuinely Polish options in the area. “There are lots of Polish stores, bakeries, florists—it is more than just Piast,” said Martin Rybak, son of founders who came from Poland and eventually opened their first deli location in 1991. “There are a lot of first-generation migrants, speaking native Polish. People who come will notice this authentic cultural experience.”
Henry and Maria Rybak
Today, the Piast deli is made up of a team of professional butchers, bakers, and cooks who labor in their craft with care and passion. Their goal is to produce a fresh, homemade product so that when customers taste it, there is no doubt about the origin or quality.
Piast prepared foods
Fresh, Artisan-Prepared Food
Just hearing Martin Rybak describe Piast’s menu options and how they are prepared is enough to make one’s mouth water. Headed to Piast? You may have a hard time deciding between smoked meats, cold cuts, pierogi, sweets, and many other Polish specialties.
Piast prepared foods
“We’re unique because we make our own product which has increasingly become a lost art,” Rybak said. “To be a butcher is not familiar and sadly it’s a dying craft in America. It’s hard to find true artisan butchers. We’re very fortunate to have a group of talented butchers who work for us and make all these products.”
All About the Kielbasa
Piast menu board
Looking over the menu, you will see at least 18 different kielbasas—all of which are made by hand and with basic machinery on Piast premises. Rybak explained the two ways that they typically smoke kielbasa.
Piast smoked meats
“One way is to use a commercial smoking oven. It’s a computer-controlled environment with heat, humidity, and smoke generated from wood pellets. This is great for cold cuts and moisture retention—half of our kielbasas are made in commercial smokers.” Customers typically order kielbasa from the commercial smoking oven for a backyard barbecue or for another dish where they plan on cooking their kielbasa.
Wood smoker
“The other way is through wood fire smokers—those are really our secret sauce,” said Rybak excitedly. “We have these chambers burning real hardwood logs—they’re handmade with masonry and metal and really something to see. We roll racks of kielbasa over an open flame, so they are roasted and smoked. It’s just like cooking over an open campfire. We call that double smoked. They do lose a little moisture in that process, so they are usually eaten cold.”
Smoked kielbasa
However, Rybak described that the pinnacle, double-smoked, kielbasa-eating moment can also be achieved by stopping by one of their locations on a Friday or Saturday. The team often schedules their batches of kielbasa to finish while stores are packed with customers. On these special days, guests witness the butchers as they carry in hot, fresh, and glistening rods of smoked kielbasa.
Piast smoked meats
“It’s an otherworldly experience,” smiled Rybak. “The best compliment we’ve gotten was from a Polish [customer] saying this is better than what they have at home.”
In the butcher shop
The Rule of Piast (It’s a Good One)
Buddhists have nirvana—and that is all fine and good. But Piast customers can reach “meat-lightenment” by simply timing their visits right. Rybak juxtaposed this magical moment of artisanal meat cooking with the large-scale, mass production that has taken over the food industry. The team behind Piast makes a special product to separate its service from the competition.
“People are becoming more selective about what they eat,” said Rybak. “On that note, we have two kinds of kielbasa that have no added nitrates, which are naturally occurring compounds used to cure meats. The Hungry Man’s kielbasa, for example, is made without curing salts. It’s not going to last as long. But it is something that people have asked for and that we’ve been making for many years.”
In addition to the kielbasa, Piast customers often seek out their signature pierogi, cold cuts, stuffed cabbage, beef jerky, and hot entrees that are served on site. For first timers, Rybak has one simple rule.
Handmade pierogi
“Just ask for a sample,” he said. “I can tell who has or has not been here before. I’ll give a sample of kielbasa, beef jerky, or black forest ham. Without fail they end up loving it. It’s a hands-on business and it’s like that in Poland, too. You strike up a conversation with people here and it becomes an event.”
Bakery Bounty
In addition to lunch and dinner items like kielbasa and pierogi, Piast also has a bakery on site. The crew makes their own breads, cakes, cookies, and pastries like their jelly doughnut, poppyseed cake, and, of course, the cherry-and-cheese babka.
Piast cherry-and-cheese babka
“It’s a tradition to eat a jelly doughnut on Fat Thursday, February 24, before Lent begins,” said Rybak. “We sell thousands that day.”
Donuts ready for Fat Thursday
Beyond the Local Crowd
The Piast website showcases the specialties and is set up for online orders wrapped in packaging to give proper duration for safe transit all over the country.
Ready to go
“We’ve shipped thousands of packages to Florida, Texas, Pennsylvania, New York, and [throughout] New Jersey. They’re so grateful. We take for granted what we have here, but you can’t find this everywhere,” said Rybak. “It reminds us why we do what we do. For many people it’s so much more than just food—it touches the heart to remember grandparents or parents who made this food.”
On the Map
Piast catering
The Piast crew has also expanded its capabilities for catering and events. On-premise catering takes place at the self-proclaimed “Castle” location at 1 Passaic Street, in Garfield. Here, the Piast staff conducts retail business on the first floor, while on the second and third floors, they hold birthday parties, communions, and holiday events in two 80-person rooms in this turn-of-the-century building.
Babe Ruth article
“It’s historic,” said Rybak. “Babe Ruth used to live around here and he spent time on the third floor. We have old pictures from the 1920s. This used to be a bar and speakeasy with lodging. Babe had a corner room here and used to watch the racehorses by the Passaic River. We’re happy to show fans his room. And we even found a hole in the basement wall that we bet was a secret tunnel to sneak in alcohol from the river.”
New Catering Website
Piast’s new catering website
Most recently, Rybak disclosed a new addition to its website, which allows customers to order off-premise catering packages and food trays online for family gatherings, game days, office meals, and more.
“We’ve catered events at the Polish Consulate in NYC for 15 years,” said Rybak. “We’ve catered for Polish Presidents Aleksander Kwaśniewski, Bronisław Komorowski, and Andrzej Duda at the Consulate as well as the United Nations. We do it all—even things like a whole-roasted suckling pig stuffed and decorated.”
A Meaningful Legacy
Henry and Maria Rybak: Garfield’s Marshal of the Polish Parade several years ago
In 2020, Henry Rybak passed on, leaving his wife Maria and son Martin.
“He was the head guy running the show and it was a huge shock and huge loss,”said Rybak. “At that time, I decided to come back full-time to help my mom Maria to keep it going. I have many years of experience working here and came back doing the best I can to standardize the products and recipes to keep things fresh and consistent.”
In 1991, Henry and Maria opened the first Piast deli in Maplewood, NJ, after receiving their agricultural engineering degrees in their home country of Poland. After initial success in that location, they expanded to an additional store at 800 River Drive in Garfield.
Piast at the 800 River Drive, Garfield, location
“That was a big hit. People fell in love with the signature Piast kielbasa that we still sell today. When we added a hot foods department—we were the first store, definitely the first Polish store to do that,” recalled Rybak. “Stuffed cabbage, chicken cutlets, pork chops, and we’d sell them with mashed potatoes, a soup, and a side salad—back then it was $5.”
The Piast “Castle” on Passaic Street (photo credit Brian Winshell)
Not long after, the pair of entrepreneurs moved on from the Maplewood location and eventually expanded into four suites on River Drive as well as the “Castle,” on Passaic Street. Today, these locations are hubs for Polish culture and events like the Christmas Fish Market and outdoor Easter Market.
So, what is the secret to their success, one might ask? Customers continue to froth over everything at Piast—from cold cuts, hams, Canadian bacons, and smoked bacons, to smoked fish, pork roll, frankfurters, and even black pudding, breads, and cookies.
Martin Rybak, at right, with Henry, in Piast’s earlier days.
“There’s no real secret. We just make a good product and sell it fresh,” said Rybak. “Food was not meant to be stored indefinitely, it was meant to be made and eaten within a matter of days. It’s how it should be. We are blessed to have enough product to go around—we can afford to make it and sell it fresh. So, why would we not?”
“The real secret is our people and the passion,” he said. “We know our customers have a choice and we want to be the best Polish store possible. I thank everyone for their help and my mom Maria Rybak for keeping it going.”
In January of last year, I wrote about Jersey Pizza Joints (JPJ), a Facebook group created by New Jersey native Guy Madsen. At the time of publication, the page was on the verge of surpassing 10,000 followers. Fast forward 13 months—and hundreds of uploaded pictures of the Garden State’s finest pizzas—and JPJ is about to crack 55,000 followers.
Positive Impact
What started out as a fun place for amateur critics to talk about their favorite food and often debate what’s well-done versus what’s burned has evolved into something much greater. Scores of small pizzerias have benefited from the extra attention they’ve received from the Facebook group. This attention has made a monetary difference during the pandemic as well.
In addition, through JPJ, Madsen has helped raise thousands of dollars of donations for the Tunnels to Towers Foundation (T2T), a 501(c)3 created to help first responders. “Helping small businesses and giving back to those who help us is what really matters,” Madsen told me. “And to do it with our great Jersey pizzas, well, that just makes it more enjoyable.”
The PIzza bowl crowd
Pizza Bowl 2: The Big Game
Redds Sign
This past weekend, Jersey Pizza Joint’s second annual Pizza Bowl took place at Redd’s Biergarten, in Carlstadt, NJ, in the shadow of MetLife Stadium. Thanks to the growing popularity of the group—and perhaps with the addition of a meatball competition—attendance increased fivefold from the inaugural event.
Hard at work with Annabella’s House of Mozzarella
Four regions of semifinalists representing the state’s North, South, Jersey Shore and Central—yes there IS a Central New Jersey—served up their best plain cheese slices and meatballs to discerning judges who purchased tickets to vote for the finalists.
Slicing pizza at Pizza Bowl
Advancing to the final in their respective regions:
North Region: Angeloni’s Restaurant & Pizzeria, Caldwell
Jersey Shore: Maruca’s Tomato Pies, Seaside Heights
As the house band, Aloha Monkey, jammed out, a carnival-like atmosphere of acrobatic pizza tossing, ice sculptures, and fresh-“mootz”-making classes, from Annabella’s House of Mozzarella kept the crowd busy and entertained in between judging. Meanwhile, behind the swinging door, the Redd’s kitchen was packed with world-class pizzaiolos busy working their tails off for the finale.
Maruca’s Tomato Pies gets Best Pizza in Pizza Bowl 2
The Competition Heats Up
The final round was an invitation-only list of judges, local pizza experts The Pizza Hulk and Johnny C “The Pizza Guy,” as well as actors Joey D’Onofrio, Alex Corrado, and Frederico Castellucio. Castellucio, often recognized as Furio on The Sopranos, took the judging very seriously, pointing out to me, “I believe this sauce has added sugar,” as he marked his scorecard.
The VIPs ultimately crowned Maruca’s Tomato Pies as Best Pizza in Pizza Bowl 2. Domenic Maruca told NorthJersey.com reporter Matt Fagan he was “stunned to win.”
As the event’s official vote counter, I can tell you that all of the pizza finalists received a significant amount of shared love, with the Seaside Heights landmark ultimately taking the crown. The title of Best Meatballs, however, was a landslide victory for John Speciale, of PizzAmore Italian Kitchen, in Carlstadt. The charismatic Speciale walked to the stage to a chorus of “meatball Johnny” chants and seemed genuinely humbled. “I am very surprised to win,” he said, proudly raising his trophy.
John Speciale, Winner of the Best Meatballs title
What It’s Really All About
Pizza Bowl 2 was dedicated to the memory of Captain Mark Lee, of the Jersey City Fire Department. In 2014, Lee succumbed to an illness directly related to working near the fallen towers following 9/11. His wife, Cheryl Lee, attended, along with several firefighters from his department for a brief ceremony in his honor.
The idea behind the old adage “it takes a village” has never been truer. The success of Guy Madsen’s Pizza Bowl vision is the direct result of teamwork from friends, family, and a Carlstadt restaurant full of pizza lovers (not to mention all the nominees willing to leave their restaurants during the Saturday night rush). Kudos to this year’s winners. I look forward to seeing if they can repeat at next year’s Pizza Bowl 3!
Photos courtesy of Johnny C “The Pizza Guy” and Adam Horvath.
The new year brought several new restaurants to the Garden State. From a new steakhouse to fast-casual seafood and everything in between, the latest restaurant openings around the state are varied and exciting. Read on to learn more about new dining spots in New Jersey, and follow each of them on social media for updates and continued announcements. Congratulations to all of the Garden State’s new restaurants!
The Local’s Spot, Egg Harbor Township
This appropriately named local favorite (shown at top) just reopened in its new location after closing last October. The Local’s Spot chef and owner Kyriakos Georgiou relocated the establishment to replace the English Creek Restaurant, which his parents used to own. The same great favorites will be served, including the eatery’s “famous” wings, as well as burgers, flatbreads, and more.
Elmwood Park’s newest steakhouse provides high quality food while maintaining a family-friendly environment. The moderately priced menu includes plenty of steak cuts, from a rib eye to a Kobe burger, as well as other classic dishes such as rigatoni in vodka sauce and cavatelli with Italian sausage. Private rooms are available for parties.
This Hampton, NJ, spot opened its doors to the public in December 2021. Chris Cree, New Jersey’s only Master of Wine, transformed the historic Perryville Inn into the Cree Wine Company. Located in bucolic Hunterdon County, the spectacular new venue features an expansive wine bar with multiple tasting rooms, event space for social and corporate events, along with an online wine purchasing program featuring hundreds of carefully curated wines from around the world. Click to read our feature story.
This Latin and Asian-fusion restaurant brings the best of both cuisines to one Jersey City location. Chef Yehuriz Hernandez’s eatery has an abundant taco selection, with options including crispy tempura shrimp and spicy pork tenderloin, as well as ginger chicken and jackfruit. Burritos and quesadillas are available as well.
Alex and Cathy DiFede opened their first restaurant, Bella’s Pizzeria, in Long Branch back in
1996. Now, they’ve made their longtime dream come true with their newest venture, 21A on Broadway, which is a fine-dining establishment serving American cuisine with Mediterranean fusion. Find options such as shrimp risotto and a rack of lamb, as well as an extensive cocktail menu.
This charming café and restaurant opened in late January and brings a unique experience to Madison. The eatery offers light dishes, such as soups, salads, and sandwiches, as well as a plentiful selection of butters and jams. Customers can even dine on butter-and-jam “flights” or sample a board of different varieties of each. The café space offers creative coffees, as well as baked goods including scones, muffins, and croissants.
Mi España is the Gretalia Hospitality Group’s newest venture, coming soon. The Osteria Procaccini owners are opening this new Spanish street food restaurant in the Princeton Shopping Center. Follow the Gretalia group’s social media for more details.
Mi España (Coming Soon)
Princeton Shopping Center
Princeton
Steven’s Café, Rutherford
Steven’s Cafe
This Rutherford Café, at the same address as the Parker Apartments, offers everything from typical breakfast favorites, such as coffee and bagels, to more sophisticated macarons and açai bowls. The signature sandwiches, including the Porker (chicken, mozzarella, roasted peppers, arugula, pesto, and fig glaze) and the Bulldog (roast beef, cheddar, caramelized onions and peppers, and chipotle mayo) are perfect lunch options, while the avocado toast, breakfast wraps, and omelets offer a great way to start the day.
Sea Bar is not your typical seafood spot. The concept is actually a fast-casual seafood restaurant serving gourmet options that would be hard to find elsewhere. The restaurant’s Freaking Clams and Stuffin’ Muffins are among many unique choices. The Stuffin’ Muffins take seafood stuffing and load it with seasoned crab and shrimp, while the Freaking Clams are stuffed with shrimp, spices, and cheese. Fans of meals with an extra kick might want to try the restaurant’s signature Banging Shrimp.
The writer was served complimentary tasting platters during the interview.
When Chris Cree raises his wine glass and says, “Cheers,” it’s more than just a friendly social tradition. That endearing salutation reflects his many years of study and training to achieve the international distinction of being New Jersey’s sole Master of Wine. In fact, he’s one of only 56 people in the United States and 418 worldwide to have earned the title.
He’ll soon be raising his wine glass with family, friends, business associates, and a growing clientele to toast the formal grand opening of Cree Wine Company at the historic 19th-century New Jersey inn, previously known as the Perryville Tavern. The restaurant opened its doors to the public beginning in early December 2021. Cree and his staff are planning special festivities in the weeks ahead to celebrate the launch of the business.
Photo courtesy of Alexandra Bottone
Cree earned his Master of Wine degree in 1996 from the prestigious Institute of Masters of Wine, based in London. Achieving the honor involves a rigorous exam and “blind” tasting test to identify the country, region, vintage, wine vessel and vineyard soil composition for an assortment of wines. Other requirements include a written dissertation, a comprehensive understanding of the practical and theoretical aspects of a vineyard and wine-growing traditions, as well as demonstrating a full grasp of the international business of wine (importing, selling and shipping).
A Look Back
Raised in Hunterdon County, Cree began his pilgrimage into the wine business as a teenager with a part-time job at Central Liquors in Flemington, working his way up to a sales manager position. He recalled being fascinated with the intricacies and global dynamics of the wine making. He traveled the world and absorbed the nuances of business, which eventually led to his 1996 degree.
Cree soon became an in-demand wine consultant and operated a wine business in Clinton during the 1990s. In the summer of 2020, a business associate—Jim Petrucci, a commercial real estate developer—approached Cree on the idea of establishing a business at the Perryville Tavern, a handsome brick building that dates back to 1813.
Cree Wine Comes Together
They developed a business plan and selected A.J. Sankofa as head chef. Pairing fine wine with gourmet tasting platters is the vibe at Cree Wine. Sankofa’s journey to establish himself as an accomplished chef began in 2014 at Jockey Hollow Bar and Kitchen, in Morristown. Enthralled with the fast pace of the restaurant business, he educated himself on the science and traditions of food preparation, citing Kevin Sippel, the executive chef at Jockey Hollow Bar and Kitchen, as his faithful mentor.
Head Chef A.J. Sankofa (left) and Chris Cree
Like Sippel, Sankofa studied at the Italian Culinary Institute for Foreigners. He learned Italian and studied the food culture while working at a winery in northern Italy and a restaurant in Alba. He traveled between the United States and Italy several times and worked at The Buffalo Club in Buffalo, NY, and Legacy Records Restaurant, in Manhattan’s Hudson Yards.
In the summer of 2021, a mutual friend, Mitch Wolff, introduced Cree and Sankofa to one another. Wolff accurately envisioned a successful chemistry between the two connoisseurs. Along the way Sankofa mixed food and romance; Khristina Gambarian is his fiancé and his talented sous chef. Along with his work at Cree, Sankofa is the founder and owner of ESO Artisanal Pasta, in Morristown. (Jersey Bites wrote about ESO last summer—you can find the article here.)
Brussels sprouts and red cabbage
The Cree Wine Experience
Interviewing Sankofa and Cree on a Thursday night in early January, this reporter enjoyed six courses of dazzling, delicious tasting platters pared with glasses of exquisite wine. The selections, in order, were: Ettore Germano Rosanna Extra Brut Rose (2010) pared with fried brussels sprouts and red cabbage; the same wine pared with Sicilian fried chicken; Danilo Thomain Enfer d’Arvier (2019) paired with gnocchi di ricotta and duck confit; Louis Claude Desvignes Morgon Cote du Py Javernieres (2020) paired with New York strip steak, confit parsnip and roasted fingerlings; Renardat-Fache Cerdon du Bugey Initiale paired with cheesecake and berry compote; and Emmanuel Camut Ambrosia Pommeau paired with a flight of salted caramel, apple pie, and Nutella ice creams. It was an absolutely sensational culinary and wine presentation.
Sicilian fried chicken
Historic Location
The grand brick structure, just a stone’s throw from Route 78, is listed on the National Register of Historic Places. The restaurant’s cozy, relaxed décor features warm earth tones set against the backdrop of the Hunterdon County woods.
The seasonal menu will include appetizers and charcuterie. And along with wine, Cree offers an extensive selection of spirits.
Going forward, Cree Wine plans to develop patio areas to accommodate outdoor events and receptions. Upstairs rooms are ideal for private corporate events and family parties. In addition, keep an eye out for wine-tasting classes and special dinners with guest chefs throughout the year.
Smiling and sipping a glass of wine, Chris Cree said launching Cree Wine represents the culmination his accomplishments thus far. His wine education is ongoing as twice a year he visits Italy and France. He will take part in the 54th annual “VinItaly International” trade show and exhibition, scheduled for April 10 to 13, in Verona, Italy.
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