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.
If a prepared Thanksgiving meal sounds good to you, or you’re just not feeling the week-long-prep vibe for Thanksgiving, you’ll be pleased to check out this list of restaurants in New Jersey offering to-go feasts as well as dine-in options. Each restaurant has its own deadline for ordering and reservations. It’s all linked below, so you can find that information quickly and easily. Enjoy!
100 Ocean, Long Branch
To alleviate the stress of an all-day cooking extravaganza at home, 100 Ocean at Wave Resort, in Pier Village, will take care of all the cooking so you don’t have to. Dine in at the restaurant and enjoy a three-course, prix-fixe menu for $60 per person (plus a children’s menu), or choose from one of the takeout packages for groups of 2, 4, or 8. Learn more here.
Avenue, Long Branch
Spend your Thanksgiving at Avenue, which is serving from 12 p.m. to 6 p.m. For $55, guests can enjoy a three-course meal, including the option of a Thanksgiving turkey dinner. A children’s menu is also available for $20. Go to LeClubAvenue.com to make a reservation, or call 732-759-2900.
B2 Bistro, North Brunswick, Point Pleasant Beach, and Red Bank
Find several catered Thanksgiving dinner options from three of B2 Bistro’s locations. Each location is offering its own unique Turkey Day choices. Follow the links below for each location’s menu and deadlines for ordering. North Brunswick Point Pleasant Beach Red Bank
Bistro d’Azur, West Orange
Thanksgiving 2021 is “Bistro d’Go” from Chef Richard Krug, with his artisanal French Mediterranean flair. Click here to order Thanksgiving to go, by Sunday, November 21, and pick your order up on Thanksgiving Day between 11 a.m. and 2 p.m.
Blu Grotto, Oceanport
You’ll find several to-go, heat-and-serve catering packages from Blu Grotto this Thanksgiving season. The packages can accommodate groups of 8 to 10 people, and up to 18 to 20 people. All orders must be in by Friday, November 19, and picked up on Thanksgiving. Follow the link for details.
Carmine’s, Atlantic City
Photo credit: Carmine’s Italian Restaurant
Carmine’s Thanksgiving special features an 18-pound roast turkey, stuffed with sausage-and-sage stuffing. Orders also include sides including brussels sprouts with caramelized onions and applewood smoked bacon, sautéed string beans with julienned red peppers and toasted hazelnuts, baby carrots with fresh dill, sweet potatoes topped with marshmallows and maple syrup, and mashed potatoes with giblet gravy. Available for $295, the meal serves 6 to 8 people for takeout, delivery, or dine-in at Carmine’s. You can add apple or pumpkin pie for $24.99. The restaurant is located inside the Quarter at Tropicana Hotel & Casino, at 2801 Pacific Avenue, Atlantic City. Reservations are available now, and preorders for takeout and delivery will be open seven days in advance, with limited first-come, first-served slots at carminesnyc.com.
DRIFTHOUSE by David Burke, Sea Bright
Enjoy a three-course prix-fixe for $85, with children 10 under $35. Choose from several appetizer, entrée, and dessert options. The Thanksgiving Day menu is linked here.
Fresco da Franco, Montclair
Fresco da Franco has created a special menu featuring Thanksgiving classics like traditional stuffing, pan-fried brussels sprouts, and fresh, oven-roasted turkey breast, as well as homemade Italian favorites like lasagna al forno, manicotti, and eggplant parmigiana, all prepared by Mamma Giuseppina. The full Thanksgiving menu can be viewed at Thanksgiving Menu — Fresco da Franco and is available all day for takeout and dine-in on Thanksgiving Day. Call 973-337-5100, ext. 3 to place your order.
Grain & Cane, Berkeley Heights
Grain & Cane
This Thanksgiving, Grain & Cane offers an ultimate Thanksgiving take-home feast. Customizable options allow customers to make a-la-carte purchases from the Thanksgiving menu based on their individual needs, from a single, fully cooked turkey, to individual side dishes and desserts.
For those looking to forgo the cooking and get out of the house, Grain & Cane also has a special prixe-fixe, dine-in menu for Thanksgiving, at $55 per person.
Harbor Pines Golf Course, Little Egg Harbor
Enjoy a relaxing dinner overlooking the ninth hole at Harbor Pines Golf Course. The Thanksgiving Dinner Buffet will be held Thursday, November 25, from 1 to 5 p.m. Guests can feast on traditional Thanksgiving fare, including roasted turkey and spiral ham, candied sweet potatoes, mashed potatoes, herbed stuffing, roasted vegetables, and much more. Dessert includes an assortment of fresh baked pies, cakes, and pastries. Children five and under eat for free. For more information or to reserve your spot, visit harborpines.com, or call 609-927-0006.
Le French Dad Boulangerie, Montclair
Bakery serving traditional apple tart, pear and almond tart and pecan pie, and more. Visit the website for all the details.
Osteria Morini, Bernardsville
Order Thanksgiving to go from Osteria Morini Bernardsville—click on the link to order for Thanksgiving—and don’t forget Morini Bakeshop with treats like apple ‘n oat pie, and vegan hazelnut tart with chocolate ganache. All options on the Thanksgiving menu feed 4 to 6 people. Chef Jamie Metzger says, “We leave a variable for those who eat more or less to be on the safe side!”
Pineapple Express, Montclair
You’ll find a number of items available for pickup on Wednesday, November 24, and Thursday, November 25 (Thanksgiving) from Pineapple Express, in Montclair. Choose from a full Thanksgiving spread of smoked Goffle Road turkey or Texas-style brisket, plus sides, a la carte turkeys, brisket, ribs, and Montclair caviar (house-smoked sausages and accoutrements), plus pies and wine. Orders must be placed online by Thursday, November 18, for pickup only, and you can find full details here.
Rat’s Restaurant, Hamilton
Turn to Rat’s Restaurant for a family-friendly alternative that’s a special upscale Thanksgiving meal in a beautiful setting! Thanksgiving (November 25) only, from 11 a.m. to 7 p.m. The five-course pre-fixed menu costs $68 per adult / $35 per kid for ages 5 to 12. Kids under 5 eat free. Follow the link to review the Thanksgiving menu.
Photo credit David Burke Hospitality Management
Red Horse by David Burke, Rumson
Enjoy a three-course, prix-fixe menu for $95 per person, $35 for children 10 and under. Follow the link to review the menu and make reservations. View the Thanksgiving Day Menu.
SubUrban Bar & Kitchen – Randolph
Thanksgiving Catering at SubUrban Bar & Kitchen, offering Family Style Meals and à la carte selections. Order full meals in three sizes up to 10 people or trays of à la carte selections available in three sizes. Don’t forget the Beer, in crowlers and cans, bottles of Wine, and the Cocktail Kits to go.
The Reeds at Shelter Haven announces the return of its annual Thanksgiving dinner buffet. This traditional Thanksgiving meal features top favorite holiday fixings, including carved turkey, prime rib, savory stuffing, chilled salads, warm soups, homemade desserts, and more. Reservations are required and can be made by calling 609-368-0100. (12 p.m. to 6 p.m.) More details.
Monmouth Park is one of the few places in New Jersey (or anywhere for that matter) where you can watch and bet on live horse racing, and also take part in fine dining, live music, and miniature golf. Maybe it’s the only place.
View from the Beer Garden at Blu Grotto
Blu Grotto is the main pillar of this growing, resort-style destination at the racetrack. Situated in Oceanport, NJ, and a short drive from beautiful beaches, Blu Grotto is an Italian-style, fine-dining establishment with a unique brick-and-mortar location.
The Father-and-Son Management Team
Casey (left) and Elvin Kehres
For the first time in five years, Elvin Kehres and his son Casey are working in the same establishment. Together, they provide quality food, like the acclaimed short rib meatballs, and an excellent customer experience akin to a best friend’s dazzling dinner party.
Blu Grotto’s short rib meatballs
“It’s like being with the old family you haven’t seen in year,” said Casey Kehres, assistant general manager at Blu Grotto. “It’s never boring,” he added, laughing. Casey got his start working alongside his dad when he was 16. They first worked together at Landmark Hospitality’s Ryland Inn and again at Blu Grotto when the restaurant first opened six years ago.
“Casey knows what I expect and what I want,” said Elvin Kehres, the general manager at Blu Grotto. “He’s come a long way between working for me and [for David Burke at the Drift House]. I’ve actually learned a few things that he’s done in other places that we apply to Blu Grotto now.”
The Food, by Chef James Corona
Chef James Corona
While the father-and-son management team sometimes have different ideas about how to grow the Blu Grotto establishment, they agree on one thing, above all: quality cuisine.
“For the most part, we deal in the classics of old-Italian-style cooking,” Kehres said. “It is minimalistic cooking—not 15 different ingredients in a dish, but getting the freshest ingredients we can and presenting them on the plate. A lot of our dishes only have three or four ingredients, and we believe that’s the secret of Italian-style cooking.”
House-made pasta
In order to execute such fine Italian food, ownership employed Chef James Corona. Customers who know of Chef James may have heard of him from his time working with Mario Batali or David Bouley.
With emphasis on these ingredients, Chef James Corona and his kitchen staff make a concerted effort to buy as much produce as possible from local purveyors. For example, the mushrooms in dishes like strip steak pizzaiola come from Two River Mushroom Co., in Sea Bright, NJ.
In other dishes, the kitchen and management staff work together to source proper ingredients to make meals from scratch.
Blu Grotto’s fettuccine Bolognese
“Our pastas are made in house for dishes like the fettuccine Bolognese,” said Elvin. “Customers seek out Chef Corona for his style of cooking, which involves using the freshest ingredients he can find and making everything from scratch. People always rate our Bolognese as the best they’ve ever had.”
Casey chimed in. “Our calamari is never frozen,” he said. “They get the fresh squid in, break it down, and prepare it themselves. We hand cut our french fries daily.”
General Tso calamari Calabrian chilies
The Experience
Customer perception of Blu Grotto is another interesting topic of conversation for the Kehres clan. “We are fine dining,” said Casey. “So, one of the biggest stigmas we’re fighting is that we’re an expensive restaurant, but we want to break that. Within the past six years since we opened, the restaurant scene has definitely changed—not even including the pandemic.”
“Fine dining was very hoity-toity, white glove. Blu Grotto has found a nice balance between casual and fine dining. You still get the quality, the local ingredients, and the chef’s passion. But you can also come in shorts and not have to worry about putting on a jacket.”
Blu Grotto is an upscale establishment with a beautiful dining room. The space features comfortable blue lounge chairs and custom barstools manufactured by Lamborghini. Yes, you read that right, Lamborghini.
Deck at the Blu Grotto
During the warmer months, guests enjoy the spacious outdoor deck area, which seats up to 125 people. The management team does everything in its power to provide multiple options for customers while enjoying the fine food, whether individuals are sitting in the luxury sports car of barstool chairs or out on the sunny balcony.
“The concept is casual, fine dining,” said Elvin. “We don’t want people to think we’re a stuffy place, we want people to come in and enjoy themselves like they’re at a friend’s house.”
The bar at Blu Grotto
What’s New at The Blu Grotto?
Blu Grotto management aims to bring the same quality, “scratch-made” approach to every aspect of its business, including the bar’s cocktails. Guests can enjoy food and drink happy hour specials on Wednesday, Thursday, Friday and Sunday.
Be on the lookout for new, recurring events currently on the horizon for Blu Grotto customers. These include specialty events like wine dinners and beef-and-bourbon feasts.
“We also want to do more promotional nights like burger night in our atmosphere, and hopefully some live music,” said Casey. “I remember when we first opened, we had a phenomenal burger on our lunch menu—with bacon, onion jam, brioche bun, and Pat LaFrieda meat.”
Bar at Blu Grotto’s Beer Garden
The Beer Garden Says ‘Bye’ Until Next Year
The fine dining dinner establishment sits upstairs, while the location’s lower level opened as the Beer Garden about three years ago. Today, the Beer Garden at Blu Grotto is a seasonal, outdoor pub with live music, casual fare, and—you guessed it—cold beer. Walking through the space, it’s easy to imagine people wandering over after their time at the racetrack for some outdoor suds and sun, all to the tune of a live band. (It is currently closed for the season, other than special occasions, like Sunday football.)
“In the summer, we have bands that come in—local bands like Brian Kirk and the Jerks, The Nerds, West End Dogs, Moroccan Sheepherders,” said Elvin. “And The Beer Garden is a totally different menu, too—we treat it as a totally separate business, but with the same emphasis on quality. We have a Neapolitan-style pizza oven with blue mosaic tiles that we imported from Italy, so we bake pizzas out there. We do hamburgers, hot dogs, lobster rolls, burrata—things like that.”
The NJ Horsemen’s Association,which owns the racetrack, “wanted to make the Monmouth Park more of a destination,” explained Casey. “You have some that come from the racetrack who come upstairs to enjoy a nice meal. Or people who just want to have a nice, casual day with the family at the racetrack can go to the Beer Garden afterward. It’s all-encompassing, gives two different ends of the spectrum, and having both on one property is unique.”
Moving forward, interested—and hungry—individuals can follow the Blu Grotto on social media to see what’s on tap as the management and kitchen team plan fall and winter events. Stay tuned!
This is my final of three installments where I reveal the best sandwiches to be eaten in Atlantic,Cumberland, and now, Cape May Counties.
As I’ve mentioned in previous posts, sandwiches are my favorite food “thing.” And, having grown up in Cumberland, worked in Cape May for many years, and lived in Atlantic for almost three decades, I am uniquely qualified to point you in the right direction when you find yourself hungry for a great sandwich in South Jersey.
Each one of Cape May County’s best sandwiches on the list below is worth a drive to this oft-overlooked part of the state.
Author Todd Noon
Number 3: The Hot Chick
The Hot Chick at the Exit Zero Filling Station
Exit Zero Filling Station
110 Sunset Boulevard
Cape May, NJ
609-770-8479 exitzero.com
As any self-respecting New Jerseyan knows, where a person hails from in the Garden State can often be determined by asking one question: “What exit are you?” meaning which exit of the Turnpike or Parkway would you take to get to where you live.
Growing up in Cumberland County, where rare talk of the faraway Turnpike or Parkway was often dismissed as the crazed ramblings of someone who spent too much time in the sun or too many happy hours at the bar, I had little reason to consider the “What Exit?” question. On those rare occasions, however, when I was able to make contact with the outside world and someone asked me this quintessential New Jersey question, I typically responded with a sarcastic “Exit the Sticks” or an equally dismissive “Exit End of the World.”
Today, if you want to know where to find one of the state’s best sandwiches, my answer would be “Exit Zero,” and that response would be correct in both the literal and figurative senses.
The sandwich I am referring to is the Hot Chick and it can be found at the Exit Zero Filling Station, appropriately located about an easy 10-minute drive from the Parkway’s southernmost exit (Exit 0), just outside of Cape May City. Though the Filling Station’s address is listed as Cape May, it sits in West Cape May, less than 400 feet from the Cape May City limit.
The Hot Chick is one funky and tasty sandwich.
Served on a rich brioche bun, the Hot Chick takes you on a thrilling ride that leaves you both satisfied and feeling slightly guilty that you enjoyed it so much—just like a date with any typical Jersey Hot Chick (or Hot Dude).
The sandwich is composed of a large and juicy piece of buttermilk- and sriracha-marinated chicken that is topped with pepper jack cheese, a cool and crunchy Cajun slaw, and sweet-and-spicy pickle slices. This alone is enough to earn the sandwich a spot on this list, but the Exit Zero Filling Station adds a spicy sriracha aioli that kicks up the heat and enhances the other flavors of the sandwich.
The Hot Chick is messy, moist and over the top. The sweetness, the spiciness, the coolness, the heat, the textures—all of these experiences combine to awaken the senses and make this an incredibly fun sandwich to eat.
While waffle fries are the standard sidekick for the Hot Chick, you can also opt for tater tots, which I recommend if only because I find it difficult to pass up anything that reminds me of Napoleon Dynamite.
The Hot Chick at the Exit Zero Filling Station makes the trip to the southernmost point of the Parkway well worth the drive.
Number 2: Mahi Wrap
Bobby Dee’s Rock ‘n Chair
2409 Dune Drive
Avalon, NJ
609-967-3300 rocknchair.net
It seems like I am always making confessions of some sort when I compile these lists.
In a previous installment, I have pled guilty to being a Philly cheesesteak purist who practices hypocrisy by loving a particular cheesesteak that is loaded with things you would never find on a similar sandwich in the City of Brotherly Love.
I have also confessed to soliciting some culinary opinions of friends and then dismissing many of their suggestions with a simple “Thanks” or an even less convincing “Maybe I’ll try it,” knowing full well that I have little intention of actually doing so.
I am not especially proud of these personal shortcomings, but they were necessary admissions to help underscore the fact that I am giving you the unwaxed truth when it comes to telling you what the best sandwiches are.
Bobby Dee’s Rock ‘n Chair
So with that in mind, I have another confession to make as I introduce you to the second best sandwich in Cape May County, which is found at Bobby Dee’s Rock ‘n Chair, located at the corner of 24th and Dune Drive in the tony seaside town of Avalon: I have worked here part-time for the past 18 years, even though I took the job for what was supposed to be just few years until my younger daughter, Georgia, who was an infant at the time of my hiring, would be in Kindergarten. Georgia is now in college and I’m still slingin’ hash. Admittedly, having the extra cash has been nice over these past two decades.
Despite my affiliation with the restaurant, it is an objective fact that the mahi wrap is one of the freshest, most flavorful sandwiches you will find between Ocean City and Cape May Point.
Though head Chef Sid Gary puts out a number of great dishes, the mahi wrap is the brainchild of Sous Chef Amando Castelan, who has been with “The Chair” (as it is often called by locals and employees), for many years.
The mahi wrap is a unique combination of Mexican and American flavors—not so surprising when you consider that Castelan hails from south-central Mexico but now called the United States home.
The sandwich starts with a large spinach tortilla, which is filled with a generous portion of chunky blackened mahi and black-bean-and-corn salsa. The ingredients are given a cascade of pepper jack cheese, a generous dose of a spicy chipotle aioli, and are then closed up in the tortilla and grilled on both sides to give some additional texture.
The mahi is tender, moist, flaky and only subtly reminds you that it has been blackened.
The salsa is slightly cooling and provides a perfect crunchy counterpoint to the fish.
But the estrella brillante of this dish is the spicy aioli. And consider yourself warned: it is spicy. Not send-you-to-the-emergency-room spicy, but spicy enough that you may sweat a bit and you might want to have an extra napkin handy for your nose. Importantly, though, the spice does not overpower the sandwich—you will easily taste everything—but rather complements all of the ingredients. Somehow, it all works.
Served with a side of chips (or fries for an additional charge) and a kosher pickle spear, all but the hungriest among us would be challenged to eat the whole thing in one sitting. I have yet to be able to do it and, brother, I can eat.
HRBP from Mandys
Number 1: Hot Roast Beef and Provolone
Mandy’s Subs 518 Stone Harbor Boulevard
Cape May Court House, NJ
609-465-3330 mandyssubs.com
Most people pull into a gas station for the obvious reason: to get gas.
But in lower Cape May County, you will also find many motorists visiting one particular gas station to get one of the best sandwiches to be found this side of the Atlantic Ocean.
With seats for just a couple of tables and an equally small counter, Mandy’s Subs is a tiny, understated, pale peach building with faded red trim. It sits directly behind a gas station on one of the few main access roads leading into the resort town of Stone Harbor.
If you weren’t looking for the place, you would likely pass it, obscured as it is from the roadway by the gas station in front. Or, if you did see it, you might be skeptical of any food product making its way out the door, thinking it might be better suited for a burial than a stomach.
Mandys storefront
In either case, you would be missing out on what is Cape May County’s best sandwich: the hot roast beef and provolone at Mandy’s Subs in Cape May Court House.
Frankly, there is nothing fancy about this sandwich. No highbrow bread. No hard-to-pronounce imported cheese. No meat from an animal that lived its life on an idyllic, temperate island where it received daily pedicures while being read great works of literature and wearing handmade talismans designed to ward off pestilence.
The bare-bones simplicity of this masterpiece is what makes it so great. In short, what is done is done well.
The roast beef and provolone at Mandy’s comes hot or cold (make sure you specify when you place your order). Both are excellent; however, the hot version edges out its cold sibling as a result of the meat being bathed in a rich au jus, similar to what you might see in a traditional French dip.
After a quick swim in the jus, the meat—and there is lots of it—is placed inside a traditional sub roll along with a generous portion of provolone cheese. Served on the side is a cup of the jus and what Mandy’s calls Tiger Sauce—a white sauce with a consistency similar to crème fraiche and notes of horseradish. When added to the meat, cheese, and bread, Tiger Sauce makes for a singular, savory sandwich experience.
You can add the standard sub toppings such as lettuce and tomato if you would like, but it is nonsensical to put such things on a hot sandwich. Please don’t make this mistake.
For mine, I typically ask for a light smear of yellow mustard and some cherry pepper relish, but that, of course, is a matter of personal taste.
Whether you decide to have the hot roast beef and provolone as-is or dressed up a bit with some acceptable condiments, you are in for the best sandwich this southernmost county in New Jersey has to offer.
