The writer was invited to visit Mama Dag’s and the meal was complimentary.
Old-school, comforting, stick-to-your-ribs Italian food, the type of meal Nonna spent hours stirring and seasoning on a Sunday. If this is your kind of dinner, I highly recommend taking a trip to Mama Dag’s Seafood & Pasta House, in West Orange. Formerly Patsy’s Seafood & Pasta House, this establishment has just rebranded itself and expanded its already popular menu.
Owner Anthony Dagostino, a previous bar owner (The Pour House, in West Orange, and The Boiler Room, in Garfield), had a clear idea for his first restaurant. He wanted to pay homage to his beloved mother, who instilled in him a love of homestyle food and hospitality. Opened in 2019, his restaurant weathered through tremendously difficult times in both the world and specifically, the restaurant industry, amidst the pandemic. Entering into its new phase, under a new name and menu, he strives to continue what will be an overall excellent dining experience for his diners with ambiance, food, and drink.
Recently, I was fortunate enough to attend a wine dinner hosted by Josh Cellars and Joseph Carr Wines. It was a five-course meal designed by Dagostino to showcase new menu items and to provide a glimpse of what guests can expect to see over the coming year.
Getting Started
Zuppa di gamberi
We started with zuppa di gamberi, a shrimp bisque studded with roasted wild mushrooms and topped with perfectly fried squares of pancetta. A light drizzle of lemon chive oil rounded out the velvety dish, and my spoon kept going back for more long after I had finished!
Insalata arancia
An insalata arancia followed and it, too, wowed. Oversized yet inviting, the shaved fennel, charred artichoke, and blood orange vinaigrette made it unique and memorable. The best part? The goat cheese gnoccho: this large pancake-like rice ball filled with goat cheese and crisped to that desired rich golden brown pillowed beneath the salad. Every forkful created a new experience when it included a piece of that gem!
Third Course and Dessert
Squash crespelle
A squash crespelle defined the third course. An Italian-style crepe with roasted butternut squash and whipped burrata, this dish was light as a feather. Still, it was heavy on flavor, with balsamic brown butter drizzled atop.
We completed our main meal with a variation of surf and turf. In Dagostino’s rendition, it was chianti-braised short ribs alongside a lobster spiedini. Talk about decadent! The beef was fall-apart tender with its deep aroma lingering, complementing the battered, skewered, and fried lobster. This showstopper of a plate was, ultimately, my favorite dish of the night.
Surf and turf: chianti-braised short ribs with lobster spiedini
Dessert followed, with fall meeting winter in the house-made pear, fig, and pistachio strudel. A sweet prosecco capped off this event for me.
Feels Like Family
My evening at Mama Dag’s was time well spent. I sensed overwhelming vibes of warmth, tradition, and welcomeness. This is clearly a restaurant where you can expect a consistent experience, with a staff that makes it a priority to treat all as family. There’s no question: Dagostino’s mother, the original Mama Dag, would be so very proud.
Mama Dag’s Seafood & Pasta House
410 St. Cloud Avenue
West Orange, NJ mamadags.com Facebook
To help rebuild the lives of those impacted by the tornadoes that ravaged Western Kentucky on December 10 and 11 (including members of his extended business family), world renowned chef and restaurateur David Burkewill orchestrate simultaneous “Beef & Bourbon” Kentucky-themed dinners benefitting the Team Western Kentucky Relief Fund on Thursday,January 13, at nine of his restaurants in New Jersey, New York, and North Carolina.
Dinner with a Mission
The three-course, $150-per-person meal will showcase Kentucky’s most famous export, bourbon, courtesy of Woodford Reserve Distillery, as well as one of the state’s newest exports, Bluegrass F1 Wagyu beef.
Burke’s participating New Jersey restaurants include the following:
One third ($50) of each ticket sale will be donated to the fund. The ultimate goal is to surpass $30,000 in fundraising.
A Big Introduction
Exclusive to Burke, the small-batch-raised, Kentucky grasses-and-grains-fed full-blooded Wagyu and Black Angus hybrid meat will make its official national debut at the Beef & Bourbon Dinners for Kentucky’s Recovery by David Burke. As a result, attendees will not only contribute to tornado victims’ futures: they will also be among the first globally to experience what Burke unequivocally states is the best beef he has ever tasted.
The beef and bourbon dinners are the first multi-location, single-beneficiary charitable initiative in Burke’s long history of assisting important life-enhancing causes, such as the Team Western Kentucky Relief Fund, which was established by Kentucky Governor Andy Beshear to aid tornado victims. They will commence with a Woodford Reserve bourbon-based cocktail reception, at which Kentucky-associated libations as mint juleps and bourbon balls will mingle with passed canapes, Bluegrass F1 Wagyu-centric savories among them.
David Burke’s Clothesline Maple Pepper Bacon
At the Table
Highlights of the seated dinner—paired with wines, including Burke’s new Red Horse label, a proprietary Cabernet, Carménère, Sirah, Malbec blend—will encompass the likes of Burke’s signature lobster dumplings and clothesline maple pepper bacon, dry-aged Bluegrass F1 Wagyu steak, and chocolate bourbon bread pudding.
Embracing the People of Kentucky
“Taking care of people during a crisis is what we do in the hospitality industry; it’s the right thing to do,” said Burke. “My organization did it in New York and New Jersey after Hurricane Sandy and during the pandemic. Now we’re embracing the people of Kentucky, where our Bluegrass F1 Wagyu beef partners are located. They’ve got family members who have been severely affected by the tornados; it’s our honor, duty and pleasure to do what we can to help.”
“It’s been humbling to see the many people around the United States who have reached out to help those impacted by these devastating tornadoes,” Chris Morris, Woodford Reserve master distiller, said. “We are honored to partner with Chef Burke and his team to create memorable evenings around the country over great food and delicious cocktails to join them in supporting the recovery effort.”
Nine Participating Restaurants
The full list of restaurants presenting the Beef and Bourbon Dinners for Kentucky’s Recovery by David Burke on Thursday, January 13, at 6:30 p.m., includes the following (NJ locations are bold):
The $150 tickets for the beef and bourbon dinners supporting the Team Western Kentucky Relief Fund’s efforts on behalf of tornado victims will be available through the participating David Burke restaurants’ websites. One third ($50) of each ticket sale will be donated to the fund. The ultimate goal is to surpass $30,000 in fundraising for this important cause.
If you are headed out to dine in a town with a high concentration of top-rated restaurants, odds are good that you will have an enjoyable meal. If you are going to open a restaurant in a town with a high concentration of top-rated restaurants, you have to be ready to turn out excellent dishes on a consistent basis to keep guests interested and returning. Haddonfield, NJ, is one of those towns and Valente’s Cucina is the place to put on your radar!
My husband and I recently had the opportunity to dine at Valente’s Cucina prior to a concert at the nearby historic Scottish Rite Auditorium. After witnessing how quickly the tables filled up, I consider us lucky to have scored a prime Friday night reservation at this hot spot.
Small but Lively
A small space, the dining room is quite lively, with satisfied guests enjoying their meals and colorful artwork gracing the walls. The restaurant also utilizes the outside courtyard for larger parties. The night chill when we were there did not deter diners from sitting outside, as plenty of outdoor heaters kept things toasty as the season turned cold.
When we arrived, our server sat us and walked us through the night’s selections. The menu is divided by course as Overtures, the kitchen’s take on small-plate starters; Arias, an appetizing selection of house made pastas; and Crescendo, protein based entrees that change daily. The wine list features local bottles from Auburn Road Vineyards located in Pilesgrove. Guests also have a BYOB option.
Local Wine
No matter where I am, if local wine is available, that is what I am ordering. We started the night out with a bottle of Animal Spirit Lioness wine from Auburn Road. This dinner-friendly red blend went incredibly well with each of our courses.
To Start
For an appetizer, we chose the charred octopus served with pickled bell peppers, onions, and fried slices of fingerling potato. Our waitress explained that the the chef prepares the octopus in a sous-vide water bath earlier in the day. The charring happens upon ordering. Beautifully presented, the octopus was both perfectly charred and perfectly tender. The sprinkling of pickled peppers and onions created a balanced, tart-acid bite. This offset the rich seafood, while the fried fingerling potatoes added texture; the mustard wine sauce a bit of mellow heat and creaminess. If you have ever been disappointed by mediocre octopus this might be the redemption dish you were looking for!
Main Courses
Next, we ordered the crab fra diavolo over house-made squid ink pasta and the bone-in duroc pork chop served over mascarpone polenta and sauce agrodulce. The vibrant red fra diavolo sauce coated each piece of silky, inky black radiatori and had a nice spicy kick from Calabrian chili. Still, it allowed the sweetness of the crab to come through.
The duroc pork chop was nicely portioned and prepared with skill. The sweet-and-sour fruit sauce, along with the super creamy polenta, made for a delicious bite that I have craved ever since! I also have to mention the fresh bread basket, which comes with homemade compound butter. Our butter was enhanced with garlic and herbs and the slathered bread was an ideal vehicle for mopping up the fra diavolo sauce.
Leave Room for a Dessert… or Two!
Choosing dessert was no easy task. Ultimately, though, we went with the classic tiramisu and chocolate bread pudding with coffee sauce and peanut butter ice cream. The tiramisu was creamy and light while the bread pudding was dense and decadent—if I had to pick a favorite I truly could not. Looks like you’ll have to go decide for yourself!
Note: It was recently announced on social media that Valente’s Cucina secured additional dining space in Kings Court, where the restaurant is located. No date has been set for the completed expansion.
Looking for restaurants to help you make a fresh start in 2022? Put Fresh Kitchen on your list. The Jersey shore eatery has locations in Sea Girt and Point Pleasant and two additional spots coming soon to Long Branch and Little Silver.
On the Menu
Fresh Kitchen’s menu items include various stock pots, as well as salads, grain bowls, and wraps—and every dish is customizable. Founder Mike Nitto refers to the restaurant’s style as “fast casual,” and the food is anywhere from 90% to 95% organic, depending on the season. People can create whatever meal they’d like, and those who prefer not to come up with their own combination can go for a signature option, such as the Queen Quinoa grain bowl or the Arriba Arriba, a south-of-the-border-style wrap. “It’s designed so somebody can build their own meal to whatever their [dietary] needs are,” Nitto said.
Quality protein is also a priority for Fresh Kitchen. Guests can add their choice of protein to any meal, and they have their choice of organic chicken, grass-fed steak, ancho pork tenderloin, and organic tofu.
Before Fresh Kitchen
Sports, travel, and healthy eating have always been part of Mike Nitto’s life. In fact, he always dreamed of attending culinary school. Ultimately, though, he received a business degree and started his own manufacturing company.
In 2006, Nitto took up mixed martial arts in 2006, as he traveled the world for his business. During this time, he realized more needed to be done to create healthy, accessible meals.
“I would be on the road traveling, and it would be impossible to find a meal that wasn’t loaded with salt or fat,” Nitto explained. “I would have to walk into a restaurant and say, ‘Can you grill me a piece of chicken and steam me some vegetables?’”
Nitto’s dining experience in South Korea, specifically, was one he carried with him on his culinary journey. “All of our meals were fresh,” he said, giving credit to the country’s health-conscious nature. But the daily breakfast stocks were what grabbed his attention most. “There would be a pot of stock, and you would put whatever you wanted in it,” Nitto said, citing shrimp, meat, and vegetables as three typical add-ons.
Putting a Plan in Place
When Nitto returned from South Korea, he knew he wanted to incorporate the stocks into his own culinary endeavor. “I came back and started making my own bone broth and thought, ‘Wow, we need to have this here.’” Over time, a plan came together, and in 2016, Nitto, along with co-owners Mary Kate Nitto and Chris Burgess, opened Fresh Kitchen in Sea Girt.
Nitto paired up with Chef Chris Burgess to prepare the restaurant’s menu, but finding the right chef wasn’t easy. Nitto said he interviewed upwards of 20 people before he spoke with Burgess. He said, “Within the first minute of the conversation, unsolicited, [Burgess] said, ‘Stock is near and dear to my heart,’ And I knew it was the perfect fit.”
House-made stock is the foundation to Fresh Kitchen’s delicious, nutrient-dense stock pots.The Fresh Kitchen team, from left: Mike Nitto, Chris Burgess, and Pt. Pleasant owner, Kevin SmithOptions galoreArriba Arriba wrapQuality proteins available at Fresh Kitchen
There’s a long-standing tradition for New Jersey diners regarding the succession of ownership: leadership of the business is often passed along from parents to their children. The tradition is part of the success story that has sustained the proud and prolific Greek-American ownership of many Jersey diners. For loyal customers, this generation-to-generation family succession is a reassuring sign that a beloved, favorite diner will remain in good hands.
The son and the father: Themi and Nicholas
The tradition is part of New Jersey’s diner culture, but it isn’t easy. Operating a diner remains a tough, hands-on business, involving hard work and long hours. Maintaining high standards for friendly customer service and fresh, quality food are paramount in the competitive Diner Capital of the World.
One Diner’s Story
Themistoklis Nissirios, affectionately known to customers and staff as “Themi,” met these challenges 16 years ago, when he began directing the daily business operations for the Stateline Diner, located on the northbound side of Route 17 in Mahwah—not far from the New York State border. The diner continues to thrive as a popular 24/7 roadside attraction for travelers and Northern Bergen County customers alike.
“I was a little nervous,” Themi confessed, recalling when he answered the call to take charge of the business. His father, Nicholas, had major heart surgery in 2006, which pulled Themi into a leadership position.
Postcards offer glimpses of previous iterations of the Stateline Diner
The family traces its roots to Karpathos, Greece, an island in the southern Aegean Sea. On this side of the pond, Nicholas, along with his brothers John and Mike, established the diner in 1976.
As a young man, Themi grew up in the diner business with his dad and uncles. Initially, he pursued a career as a corporate IT consultant and worked with IBM for four years. He had reached a point where he was considering his options for a career change, ultimately deciding to join his dad at the diner. Two years later Nicholas had his heart surgery.
A few more looks at the Stateline Diner from over the years
“I got thrown into the fire,” Themi said with a smile, acknowledging that expectations were high. “It was a huge responsibility and I was flying solo. It all worked out for the best.” His dad is now semi-retired, in good health, and continues to serve as a supportive patriarch for the diner. Themi’s uncle Mike Nissirios, one of the founding brothers and original baker for the diner, works with Themi to operate the diner on a daily basis.
The current design of the diner
Finding Balance
As Themi describes his managerial responsibilities, it’s clear that he tries to balance the old ways and new trends. Prior to the pandemic, there were plans to once again refresh the diner’s design. Those plans were put on hold, but he hopes those plans will resume in 2022, saying, “You have to keep nurturing the business.” While many companies have faced supply chain issues during the last 12 months, he said the diner relies on a solid network of vendors, keeping food distribution constraints at a minimum.
The eye-popping sign draws motorists traveling north on Route 17
The Stateline Diner’s 24-hour-a-day schedule presents unique challenges. However, Themi said that, on balance, it’s a benefit that differentiates the diner, because these days not many stay open all night. “We attract customers from New York State, other parts of New Jersey and students at Ramapo College,” he said.
And Themi knows that consistency is a key to success as well. “Much of our staff has been here for years, so they know the customers,” he said. “You want people to feel comfortable, like they’re part of the family.” That familiarity leads to repeat customers and keeps the diner going. Even when some people move out of the area, they make a point of visiting the diner, he said. Customers form their memories at the diner and stay connected.
Alluring desserts on display at the diner’s main entrance
On-Site Baking
The Stateline Diner takes great pride in its in-house baking operations, with a full array of dazzling desserts on display for customers to see as soon as they walk through the front door. The diner has a bar for cocktails and serves espresso coffee drinks.
State Line Diner Cannoli Cake
On the Menu
State Line Diners Chicken Taverna
One of the specialties of the house on the menu is the enticing Chicken Taverna. For breakfast, Themi recommended the variety of pancakes and French toast. Other highlights include broiled fish and shrimp, Greek specialties and Mediterranean-style cuisine, a plethora of salads, and fresh-baked pizza.
Stateline diners cozy interior
Herb Enyart, the president of PMC Diners Inc. in Oakland, built the Stateline and has overseen many expansions and upgrades of the structure. When it first opened, the diner’s exterior featured a white stone façade, large arched windows and a tile roof. The interior had a “colonial-style” design, with hanging lamps and wooden ceiling beams, all of which was in vogue during this period of diner history.
Today the Stateline has a sleek, modern interior and exterior, with large picture windows, earth tones, and a distinctive, freestanding red and yellow highway sign that beacons motorists.
A recent weekend adventure took me to The Borscht Belt Delicatessen in the riverside town of Stockton, New Jersey. A Jewish-style eatery, this spot opened earlier in 2021 and has been on my “must try” list ever since. My original plan was to pair a visit with a bike ride along the D & R canal in late August, but Hurricane Ida did away with those plans in short order. The entire area was hard hit so I put my plans on the back burner for a late fall visit instead.
The surrounding areas of Lambertville, Frenchtown, and New Hope are not lacking in the restaurant department by any means. Still, the thought of an authentic Jewish deli, complete with vivid neon lights and an array of smoked fish and fish salads, perfect bagels and bialys, plus various schmears, spreads, and sweets had my mouth watering.
Saturday mornings at the deli are busy, but I was still greeted with a smile, a warm hello, and a menu to peruse. The choices overwhelmed me! Everything sounded delicious and it was a hard decision, but I finally settled on the Concord, a coffee, and a mini black-and-white cookie.
Not Your Average Breakfast Fare
The Concord sandwich includes baked salmon salad, sliced nova lox, horseradish cream cheese, tomatoes, red onions, capers and lemon juice served on a bialy. The coffee was handed over hot and fresh while the rest of the food arrived at my table in a few short minutes. Needless to say, I was in heaven.
The sandwich was stuffed full of fish, but there was nothing fishy about it. The baked salmon salad was creamy and delicate—something I would like to recreate at home. Here’s a quick rundown of my sandwich experience:
The nova lox: felt luxurious. The tomatoes: perfectly ripe. Horseradish cream cheese: Why have I never thought of this?
The red onions and capers, while standard on a lox sandwich, added that perfect sharp-and-salty bite while the squeeze of lemon offset all of the richness without being too assertive. The bialy, sturdy enough to handle it all, was neither too tough nor too chewy. This creation comes in miles ahead of the average bagel and lox! After the sandwich I was onto the mini black-and-white cookie, which was the perfect sweet bite to complement my coffee.
Not quite into fish first thing in the morning? Not to worry! The Borscht Belt Delicatessen offers familiar staples like bacon, egg, and cheese sandwiches served on a challah roll, fresh rye bread or a bagel. You can even get avocado toast.
For lunch, you’ll find sandwiches including corned beef, hot pastrami, roast beef, and chopped liver, as well as the deli classics egg salad, tuna salad, and chicken salad, each served on your choice of bread.
The specialty sandwiches all sounded amazing but the Kellermans Favorite has my name on it for my next visit. This one includes pastrami, corned beef, AND turkey on toasted rye with Russian dressing and coleslaw.
“Be a Mensch”
The Borscht Belt Delicatessen is a small space, but there is a lot to take in as you look around. The real eye catcher, aside from all of that gleaming smoked fish in the deli case, is a giant sized bagel chair and a bright blue neon “Be a Mensch” sign.
The people at the Borscht Belt Delicatessen certainly live up to the saying on the wall. After Ida rolled through, bringing floods and destruction to the local area, the deli’s social media posts stated they would be feeding front-line crews bagels and coffee.
Their posts later shared acknowledging that the local area was without power and that roads were flooded, but if anyone needed a bite to eat they would provide food, along with updates of safe, local roads to travel throughout the weekend.
Those acts of kindness really stuck with me. In a year of hardships within the restaurant industry, this new kid on the block was already giving back. And this made me want to visit even more. Now that I’ve been there, I know I’ll be back.
Five-time World Barbeque Champion Pitmaster Myron Mixon brings his unique flavor and competition-style Q to Hoboken with the opening of Myron Mixon’s Pitmaster Barbeque. This is Myron’s second outpost of the eponymous spot (the first is located in Old Town Alexandria, VA) and offers guests the opportunity to enjoy his award-winning smoked meats in a classic roadside-style venue.
The Space
Myron Mixon’s Pitmaster Barbeque occupies a 1,300-square-foot space on Washington Street in downtown Hoboken, allowing seating for up to 42 guests indoors, plus picnic tables outside that can accommodate up to 12 additional guests. The restaurant offers counter-style service, with guests placing their order, and then either sitting and having their food dropped via a number system or taking it to go.
The Food
Baby back mac
The menu features all of Myron’s award-winning favorites, including standouts like beef brisket, pulled pork, and house-made sausage, all of which are available on a plate or in a sandwich, and all of which are smoked in-house daily. A variety of wings, ribs, and whole chickens round out the protein offerings. For mean accompaniments, guests can choose from an array of sides like baby back mac and cheese, Brunswick stew, peach BBQ baked beans, and more.
To finish off their experience, diners can opt for banana pudding or a chocolate chip cookie. Myron Mixon’s Pitmaster Barbeque also offers beef brisket and pulled pork sliders for the little ones, as well as the family meal (shown at top), which includes half of a smoked chicken, a half-pound of pulled pork, a half-pound of beef brisket, a half rack of baby-back ribs, two sausage links, and three sides. It serves three to four people, for $70. All meat is also available by the pound.
Brisket plate
About Myron Mixon
As a five-time world barbeque champion, Myron Mixon is the “Winningest Man in Barbeque,” the chief cook of the Jack’s Old South Competition Bar-B-Que Team, the mayor of Unadilla, GA, and chef/partner in Myron Mixon’s Pitmaster BBQ in Old Town, Alexandria, VA, and now Hoboken, NJ. On TV, Myron is the executive producer and host of BBQ Rules, host of The Smoked, and star of two other hit shows: BBQ Pitmasters and BBQ Pitwars, on Discovery’s Destination America.
Mixon also authored the hugely successful New York Times bestselling cookbook Smokin’ with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue (Random House, May 2011), Everyday Barbecue (Random House, May 2013), Myron Mixon’s BBQ Rules (Abrams, 2016), BBQ&A with Myron Mixon (Abrams, 2019), and Myron Mixon: Keto BBQ: Real Barbecue for a Healthy Lifestyle (Abrams, 2021).
In 2013, he was inducted into the Barbecue Hall Fame in Kansas City. In 2018, he was awarded the Carolyn and Gary Well Pioneer of Barbecue Award by the Jack Daniel’s World Championship Invitational Barbecue.
Monday through Thursday: 11:30 a.m. to 10 p.m.
Friday and Saturday: 11:30 a.m. to 11 p.m.
Sunday: 11:30 a.m. to 9 p.m.
All major credit cards and cash are accepted. Delivery and takeoutut orders can be made online or over the phone. Myron Mixon’s Pitmaster Barbeque also offers private parties and catering. Hours and menu items are subject to change.
You’ll find many topics to savor when it comes to contemplating the pleasures of New Jersey diners, such as history, food, and architecture. And now here’s one more perspective to consider: the diner as part of the Garden State’s transportation “foodway” folklore tradition.
Diners will be part of the conversation at New Jersey Folk Festival (NJFF) (njfolkfest.org), which will be held Saturday, April 30, 2022, on the New Brunswick campus of Rutgers University. The event will showcase the theme “On the Move: Transportation and Migration.” As indicated on the website, transportation, migration, “life in motion”—and the foodways that nourish those activities—are all central to New Jersey’s “folk life” as a transportation hub.
[Full disclosure: This reporter is a member of the NJFF’s executive board.]
Emily Soper
Emily Soper, a senior at Rutgers University and part of the student administration team for the 2022 NJFF (the public relations and social media intern), focused on this theme during a brunch rendezvous in early December at Tony’s Freehold Grill. This spot is a vintage, factory-built, stainless steel gem manufactured by Jerry O’Mahony. But first, it was time to eat: a western omelette with hash-brown potatoes, and a waffle topped with fresh berries and bananas. Delicious.
Classic neon sign
Early Diner Days
Diners were beacons on the foodway routes that sustained New Jersey’s coming of age in the 20th century. They employed immigrants from Greece and other European countries, Mexico, India, the Middle East, and beyond. Those immigrants brought with them their ethnic traditions, handed down from one generation to the next. Folklore, as an academic field, includes the study of food, culture, and the movement of populations, so diners fit the definition.
Waffles with berries and bananas
The historian John T. Cunningham, in his 1966 book New Jersey: America’s Main Road, wrote that by the mid-1930s, the state enjoyed a nationwide reputation for good highways, which catalyzed commerce and industry. This superior infrastructure spawned the growth of diners, enticing hungry motorists with friendly service and fresh, affordable American comfort food.
“No state carried a greater volume of traffic on its transportation arteries,” Cunningham wrote. “By the time the automobile had begun to take over the pathway between New York and Philadelphia, New Jersey was dubbed ‘the Corridor State.’” More cars meant more potential diner customers. Wheels turned and appetites grew stronger in the Diner Capital of the World.
This reporter, in the 2019 book Stories from New Jersey Diners, wrote that there was an upsurge of mobile, car-happy Americans during the post-World War II years. This was the period of a rapidly expanding middle class, suburban sprawl, interstate highways, bowling alleys, drive-in theaters, rock and roll, and the formative days of the baby boomers. “Teenagers and twenty-somethings drawn to the romance of the open road inhabited diners on their journeys, which fed their wanderlust. Truck drivers had comfortable way stations to park their rigs and enjoy a good meal and friendly conversations.” All this is part of diner nostalgia and mythology.
Stainless steel interior
Memories and More
For the last 130 years, diners (and lunch wagons before them) have been sanctuaries for New Jersey memories. They hold the “ordinary” chapters of daily life that are far from ordinary. There’s nothing ordinary about having a cup of coffee with a friend you haven’t seen in 30 years. As a proud Jersey Girl, Emily recalled going to diners with her family and high school classmates—fond remembrances that continue to inspire her.
Western omelette with hash browns
Next time you’re sitting in your favorite diner, chowing down on eggs, or waffles, or a burger and fries, or Taylor ham/pork roll, or pie a la mode, stop and think about how you are part of New Jersey’s grand transportation/foodway tradition. Diner stories, handed down generation to generation, are part of the Garden State’s folklore and history.
(The New Jersey Folk Festival is a major cultural event that draws thousands of people, featuring music, crafts, food and educational workshops. Unfortunately, Rutgers University was forced to cancel the festival during the last two years due to concerns over Covid-19, but the hope is it will be reactivated in 2022. Angus Kress Gillespie, a Rutgers professor and author, founded the NJFF in 1975. Maria Kennedy, Ph.D., is the administrative director for the NJFF and serves as a teaching instructor at the Rutger’s Department of American Studies. Elena Rossi is the president of the NJFF’s executive board.)
We are happy to report on several openings—and one reopening—happening this month in the Garden State. Congratulations to the comeback kids at ESO Artisanal Pasta Co. for their reopening after a successful GoFundMe campaign. Read on to learn more about their inspiring journey and all of the new dining spots to enjoy this month, and follow each of them on social media for updates and continued announcements!
Berg’s Smoked Meat & Poutine, Belmar
Berg’s Smoked Meat & Poutine
Berg’s prides itself on selling authentic Montréal smoked meats, plus the Canadian favorite, poutine. On December 1, the eatery opened a pop-up shop in place of Steak Stand (a seasonal spot that will reopen next summer). Owner Kevin Newburg’s menu features Montréal-style meat (a type of cured beef brisket) in the form of sandwiches including Reubens and the Black Russians. The restaurant also serves varieties of poutine, French fries topped with cheese curds and gravy.
Cree Wine Company is not your average wine spot. Owner Chris Cree will open the wine bar and event space inside the historic Perryville Inn, and it will feature far more than just a few wines. Customers can sample hundreds of different types by the bottle, which come from around the world. Tastes, glasses, and flights are available, too. Visitors can also indulge in light fare, including charcuterie, as part of a frequently changing menu from executive chef AJ Sankofa.
Coming soon. this new Polish restaurant in Lawrence will be located in the space formerly held by Mehek Indian restaurant. No exact date has been announced, but the team is aiming for a January opening.
Maximus Polish Cuisine Empire
2495 Brunswick Pike
Lawrence
Valley Street Eatery, Maplewood
Valley Street Eatery co-owners Chef Matt and Chef Sabatino
Valley Street Eatery considers itself the type of place where “we cook what we want, when we want.” The restaurant serves fresh, high-quality food, and its social media has promoted items such as a Taylor ham, egg, and cheese sandwich, as well as the “VSE” version of a Cuban sandwich. The spot also serves salads and soups, vegetarian options, and iced coffee.
On Church Street in downtown Montclair, pastry chef Jayce Baudry offers the best of French desserts, including elegant individual sweets and custom cakes. Customers can indulge in macarons, chocolates, and hot drinks. Baudry, who hails from Bordeaux, France, also takes wholesale orders and even ships his treats nationwide. The shop does custom consulting for restaurants or hotels looking to upgrade their dessert programs as well.
Mochinut started as a venture in Hawaii, and it has since expanded across the United States. The concept unites Japanese mochi (a soft rice bun) with a typical donut. The shop offers flavored mochi donuts, aka Mochinuts, and customers can enjoy options such as strawberry funnel, churro, and pistachio, among dozens of others. New Jersey is home to five locations, with the newest in Summit and Montclair. Mochinut’s website suggests a location in Princeton is coming soon.
After announcing its closure via social media in September, much to the disappointment of numerous patrons, Morristown’s ESO Artisanal Pasta will reopen December 7, all thanks to an outpouring of community support.
ESO’s Executive Chef AJ Sankofa launched a GoFundMe fundraiser in late October. He wrote, “After two months of fighting for everything that we’ve worked so hard for, we were able to get our baby back, now we can’t wait to watch it grow!”
Chef AJ also shared a heartfelt thanks to the community: “Since day one, our community has been the driving force behind our success through showing unprecedented amounts of love and support in every way imaginable.” Indeed, the community contributed over $12,000 in anticipation of the beloved restaurant’s reopening.
The White Owl officially opened on December 1, in the location known as Captain Ed’s for many years. The restaurant plans to be open 9 a.m. to 9 p.m., for breakfast, lunch, and dinner. Menu items include everything from waffles and egg platters to short-rib burgers, and entrees like NY strip steak and honey-glazed salmon.
Austria and Ciro owners of Song E Napule Pizzeria & Trattoria
Song E Napule, one of the most famous and loved pizzerias in New York
City, has chosen Rutherford, New Jersey for its first opening outside of New York City.
The restaurant, created by the Neapolitan food entrepreneur Ciro Iovine, will serve its famous pizza, along with some of the most authentic and traditional Italian dishes.
It’s here! Our epic New Jersey Foodie Gift Guide for the 2021 holiday season. I had such a blast putting this together and got most of my shopping done at the same time. Check it out for your favorite foodies—and for yourself!
Fun Jersey Stuff
State Plate Signs
State Plate Designs
Based in Hopewell NJ, Michael Bender decided to do something “arty.” I just love this lobster for the kitchen. The retired father of four also has a crab and many other designs. State Plate Signs partners with Handmade Art Studios in Hightstown, NJ. Most of his items are currently on display and for sale at this store. If you’d like a custom piece, or can’t find that perfect item, contact Bender via email at [email protected]. Shop here!
Good Bottle Refill Shop
Good Bottle Refill Shop
Get to know what zero waste is all about with the help of the Good Bottle Refill Shop, which may also lead to your best gift idea yet. With locations in Montclair and Maplewood, this innovative shop offers a way for you to “stop buying your trash,” and offers in-store shopping, curbside pickup, and delivery to select towns. From dish soap to cleaning products to kids’ body wash, this shop carries a wide range of products, and a brand list to ensure your decision-making process is as easy as possible. Shop here!
Jen Killeen Designs
Jen Killeen Designs
“In This Home We Call it Pork Roll.” I know I’m losing half of you here, but I’m sure you will find some fun Jersey décor in Jen’s Etsy store. Maybe she’ll make a Taylor Ham sign for you…but I’m not betting on it. Shop here!
Pearl and Oyster
Pearl and Oyster
What an elegant way to present salt and pepper on your holiday table. This is such a unique gift for your favorite entertainer. Shop here!
Stella e Luna
A favorite from Stella e Luna
Stella e Luna is my local gift store. They carry many Jersey Shore and New Jersey-themed gifts—including signed copies of my cookbook, aka The Jersey Shore Cookbook—and they have unique kitchen gifts available as well. Shop here!
Just Jersey
For an unbelievable collection of New Jersey-based product, Just Jersey, in Morristown, is the one and only shop that spotlights everything cool and unique created in New Jersey. Whether you need Jersey-shaped pasta or Garden State cookie cutters, you will find something perfect for your favorite Jerseyan at Just Jersey. Shop here!
Boozie Gifts
New Jersey Drink Local Beer T-shirt
New Jersey Drink Local Tshirt from FreshThredz
NJ craft beer lovers will love this “Drink. Local. Beer.” T-shirt from FreshThredz. According to the seller, all orders received by December 18 will arrive in time for Christmas. Remember, most local breweries have merch! Brewery fans would love a T-shirt or sweatshirt from their favorite brewery. Shop here!
Jersey Spirits
Jersey Spirits Distilling Co.
Bitters, to-go cocktails, and cutting boards are available for curbside pickup. The Fairfield brewery is also holding a book-and-bottle signing with actor Kal Penn on November 27. His book and collaboration bottles are available for presale before the event. Shop here!
Skunktown Distillery’s Best Bloody Mary Kit
Best Bloody Mary Gift Set
Skunktown Distillery‘s Spicy Vodka and Dogwood Farms Bloody Mary Mix: this is truly the best Bloody Mary I’ve ever tasted. Unfortunately, this is not available for shipping. You must visit their location in Flemington to make the purchase. Oh, boohoo, you have to go to a distillery. While you’re there, stay for a cocktail—you earned it. Shop here!
Experiences
Cape May Salt
The Oysters XO Starter Kit
A fun, LIVE class where you’ll learn how to shuck oysters. This oyster kit, which is easily enough for two, includes farm-fresh oysters, shucking gear, and a Zoom class. Pick up a great party trick (or gift it to a friend) while supporting your local growers. Shop here!
Taste & Technique
Taste & Technique Cooking Studio
Taste & Technique Cooking Studio, in Fair Haven, NJ, offers cooking classes for children and adults alike, in a fun and relaxing atmosphere. Their mission is to put the joy and creativity back into your cooking and show everyone that good food doesn’t have to be complicated. Experience an entertaining class or a great night out with the benefit of a delicious meal by choosing any one of their scheduled classes. A Taste & Technique Gift Certificate also makes a perfect gift for the foodie on your list. Shop here!
South Jersey Wine & Brew Tours
Private tours, seven days a week. Book anything from a couple up to a group of 35 in one of their luxury vehicles for any occasion. They will pick up your party and deliver everyone safely back to the original location in South Jersey or Philadelphia. Shop here!
Food
Best Darn Foods
Best Darn Foods
Gourmet soups and dips for the everyday chef make ideal gifts. From dips and spreads to soups and even desserts, Best Darn Foods in Brielle, NJ, has great gifts for everyone in your life—including yourself. Shop here!
Mugsy’s Made with Love
Mugsy’s Made With Love
The products you see above? Yes, they’re in my kitchen right now. Mugsy, aka Chef Meg LaManna, started her line of sauces, hot honey, and now jams and soups during the pandemic. I’ve known Chef Meg since she was the Chef of B2 Bistro in Point Pleasant Beach. These days, she puts out the most delicious chef inspired bottles of goodness. If you like spicy, her Mugsy’s Fire Trio is for you. I absolutely love her fra diavolo sauce. I’m lucky enough to be able to grab my jars at our local farmers market. Shop here!
Mazzella’s of Mountainside Gourmet Market
Mazzellas of Mountainside Gourmet Market
If you’re looking to make an impression, check out the beautiful gift baskets filled with all of the specialty items Mazzella’s offers in their gourmet market. Shop here!
Nicola’s Pasta Fresca
Nicola’s Pasta Fresca
If you have a pasta lover in your life (and who doesn’t?) Nicola’s Pasta Fresca offers a variety of their gift sets for the holidays. Pictured here is their Vegan Lovers gift box. Shop here!
Suzi’s Sweet Shoppe
Christmas platter from Suzi’s Sweet Shoppe
Suzi’s Sweet Shoppe, in Middletown, NJ, ships delicious chocolate throughout the United States. From the signature chocolate covered pretzels, party platters and homemade fudge to unique gifts like chocolate covered wine bottles and “pimento olives,” aka chocolate-covered almonds, Suzi’s has something for every chocolate and candy lover. She can customize a basket or box for you, too! Shop here!
Books
The Jersey Shore Cookbook
The Jersey Shore Cookbook
Get a signed copy of the Jersey Shore Cookbook—it is indeed a bestselling cookbook / coffee table book where you can enjoy 50 recipes from 50 iconic Jersey Shore restaurants. Beautiful full-color photography of the Jersey Shore, chefs and dishes bring this hardcover book to life. Shop here!
Onions Etcetera
Onions Etcetera
This gorgeous, hardcover cookbook is the perfect gift for anyone who adores cooking and beautiful cookbooks. You can read all about the New Jersey author and photographer, Kate Winslow and Guy Ambrosino, in the Jersey Bites article on them here.Shop here!
Stories from New Jersey Diners
Stories from New Jersey Diners
Written by Michael Gabriele, a Jersey Bites contributor and author of The History of Diners,this thorough, engaging book documents colorful stories from the Diner Capital of the World, aka New Jersey. If you have someone in your life that enjoys NJ diners this book will make a great gift. Shop here!
The writer was invited to visit the Highlawn and the meal was complimentary.
Sometimes you just want a cozy dinner in. Sometimes, though, you want to polish your heels, iron those fancy pants, and get out for a fabulous experience. After everyone’s last year-and-a-half of the former, I’m pretty sure we are all ready to take on the latter. I’ve got just the spot.
The Highlawn, in the former home of the acclaimed Highlawn Pavillion, recently opened its massive doors under the ownership of the Frungillo family.
Perched atop Eagle Rock Reservation in West Orange, New Jersey, this newly designed space is not only a sight to be seen on the inside, but its breathtaking views of the New York City skyline—from almost every seat in the house, whether you’re at the bar, in the ballroom, or on the patio (see top picture)—are unparalleled.
An Experience to Remember
A good view can only take you so far, however, as the food has to bring its A game, too.After attending a tasting, with Executive Chef Sam Hazen running the show in the kitchen, I can confidently say that the Highlawn’s A game is in full effect. Here’s a look at my recent afternoon at this West Orange destination.
Grillworks grill
Before I sat down, Chef Hazen took me on a kitchen tour. Brimming with pride and joy, he praised his team and proudly described some of the kitchen’s key equipment. The “Ferrari of the kitchen” as he called it, is his open flame Grillworks grill. He continued, describing the rotating Nobile Attie pizza oven with the enthusiasm of a new parent.
As I meandered from one area to the next, I couldn’t help but notice just how organized and clean the expansive kitchen was. The attention to detail from the dated dry-aged steaks to the impeccably clean chef stations was quite evident.
Time to Eat
Chef HazenHouse-made flatbreadAhi tuna crudo
Now for the food! If you’re lucky enough to try the new fall menu, a must order will be the seared foie gras over caramelized onions, which was followed, appropriately so, by a lighter selection: the house-made flatbread paired with a Vermont creamery butter. Unsalted butter speckled with coarse salt defeats me every time and this was no exception! Bread basket: 1 Me: 0!
An ahi tuna crudo soon arrived and it was a beaut. The vibrant Grade 1 fish, layered with briny Kalamata olives, salty parcels of ham lardo, and sweet orange slivers was truly an adventure to eat.
Grilled oysters
As I prepare to describe the next plate, I have to be honest: Oysters are not my thing. Even so, these grilled oysters, sourced from Cape Cod, set over tiny mountains of salt, were pretty delicious. Drizzled in an oreganata-style butter, they were on point in terms of both texture and seasoning.
24-hour Bolognese pasta
The next few plates continued on this tantalizing, head-turning trend. Although I loved the Highlawn meatball, the 24-hour Bolognese over Calamarata was unreal. (I will be dreaming about it for the foreseeable future.) A blend of short ribs, pork collar, and veal shoulder, it tasted like no meat sauce I’ve ever had. It was truly beyond a Bolognese.
Ribeye steak
The grilled wild branzino was next to try. While you can have it served fillet only, I received the entire fish. Although it was a looker of a plate, I’d still go with meat only next time. Nonetheless, it was another outstanding dish.
Its skin literally crackled from being seared on a 900° F steel-top range, while the white flesh flaked apart with ease. And that Meyer lemon vinaigrette that dressed it oh-so-delicately? Spot on, Chef, just spot on! A prime dry-aged cowgirl ribeye was the last dish before dessert.
And while I love me a good steak, it was the sides that had me swooning. The whipped Parmesan potatoes were heavenly. Light as a feather yet rich in milk fat flavor, they are everything most of us are going for when we set our sides down at the Thanksgiving table.
Roasted wild mushrooms
Another noteworthy side dish was the roasted wild mushrooms. And while the mushrooms themselves were very tasty, it was the crispy garlic bread crumbles atop that made the plate for me.
On to Dessert
The final course was dessert and it lived up to all of the standards set by the earlier components of the meal. Stunning, sleek, and scrumptious, each dish developed by Pastry Chef Joseph Gabriel was a dream for someone with a sweet tooth. The blueberry crumble-adjacent, homemade almond ice cream dolloped with an amaretto sabayon was a testament to Gabriel’s talent. And let’s not forget about the cheesecake. I heart any and all cheesecakes but this one, NY-style with a cranberry pomegranate sorbet, was simply sublime.
Did somebody say chocolate? When you order the chocolate mousse, you’re going to need to guard it. I mean, you can share if you want, but you might actually regret any missed bites!
In the Works
Before I left I was able to take a peek at the still-under-construction basement. Wow! Walls of actual rock from the reservation itself will soon surround diners in this private setting. The space offers a medieval ambiance that feels like quite a departure from upstairs—and outside.
At the Bar
I also had quite a time checking out the bar. What looks to be an average high-top counter can, upon the push of a button, pop up into a full display case. Think proposals, from weddings to business transactions, as well as thoughtful toasts to recent retirees. The bar has that ultimate, truly memorable wow factor.
Worth the Trip
The views, the meal, and the opulent spaces will make you glad you got out the door and made the trip! The venue is currently open for dinners and soon to be announced weekend brunch. Private parties/events can be reserved upon request.
The writer was invited to visit Nancy’s TowneHouse and the meal was complimentary.
On a recent Friday evening, we paid a visit to Nancy’s TowneHouse in Rahway. The restaurant has a welcoming, old-school appeal. Owned by Nancy Knudsen, it has been in the city for 18 years. Nancy tells us it’s a real “family affair,” as her five children work with her at the restaurant.
Nancy’s TowneHouse has garnered a loyal following of pizza and Italian food lovers who come from near and far. We asked Knudson to tell us a little about running her restaurant in Rahway. She commented, “I like downtown Rahway and the mayor is helping the businesses do well,” adding, “It is a big arts community with UCPAC, and many of our customers visit when they are seeing a show. We’re glad to be a part of it.”
Options Galore
In a state with an abundance of good pizza spots—and known for Italian fare—Nancy’s TowneHouse is a standout. The pies come in small (14-inch) and large (16-inch), and each one features a thin, crispy crust, and a variety of creative options. A few fan favorites include the Philly cheesesteak pizza, baked ziti pizza, white pizza, and veggie pizza. And of course, you’ll find a selection for designing your own pie as well, including mushrooms, clams, bacon, olives, spinach, sun-dried tomatoes, and more. Knudsen’s own favorite is the eggplant and garlic pizza. Can’t decide on one plan for a pie? Neither could we! Instead we went for different toppings on each half.
While pizza is the main event at Nancy’s, the eatery also offers many more menu items such as appetizers, salads, soups, side dishes, specialty pastas, and dishes that include eggplant, chicken, veal, and seafood dinners. Nancy’s also accommodates families with a go-to children’s menu.
Popular Opinion
We are not alone in our appreciation of Nancy’s TowneHouse’s excellent pizza. NJ.com has named Nancy’s pies among the top 10 in the Garden State and most recently, the Union County spot got a great review from David Portnoy, of Barstool Sports.
At the Bar
Nancy’s TowneHouse offers full bar service with wine, beer and cocktails as well. And after savoring a delicious, satisfying meal, save a little room for dessert. Try a house-made Tiramisu or a scrumptious peanut butter silk, which you can enjoy with coffee, cappuccino, or espresso.
Party Time
Hosting a gathering? Nancy’s TowneHouse has a party room on site and offers complete catering service. The restaurant has a dining room, al fresco seating in the rear of the restaurant, and a comfortable outdoor pavilion right next door. Guests will find on-site parking and plenty of street parking in the city of Rahway as well.
Nancy’s TowneHouse
1453 Main Street
Rahway, New Jersey 07065
732-388-8100 nancystownhouse.com @nancys_townehouse_official_
Photo courtesy of Nancy’s TowneHouse Instagram. Used with permission.
