In the heart of Downtown Jersey City, enjoy over 100 styles of wine, delicious food, and great music on Friday, September 17. Wine Fest is your all-access pass to hundreds of new wines from around the world. Guests will enjoy wine samples for the entire evening, as well as live entertainment, food, and, interactive games.
Use code JERSEYBITES for $20 off each General Admission ticket when you purchase online.
What?
The Jersey City Wine Fest is a perfect opportunity for wine enthusiasts to meet and hang out with friends while enjoying a wide variety of wines.
With over 100 styles of wine, this event is a great place to discover new wine and speak to winery representatives. Wine Fest will also feature amazing vendors for purchasing everything from cider and wine to earrings and handmade purses.
Urby Parking Lot
(Conveniently located right next to the light rail and only steps away from the Harborside PATH and ferry stations.)
200 Greene Street
Jersey City, NJ 07311
Ticketing Info
General Admission: $60 to $70
Designated Driver: $15
Use code JERSEYBITES for $20 off each General Admission ticket when you purchase online.
All General Admission tickets include tastings and a souvenir tasting glass.
We’re closing out the summer with several exciting new restaurants. From a British pub experience in Asbury Park to NJ’s first plastic-free grocery store, we’re excited about each of these great Garden State finds. Read on to learn more and follow them all on social media for updates and announcements!
The Black Swan interior (photo by Brian McCabe)
The Black Swan, Asbury Park
Chef James Avery brings his vision of a European gastropub to life through The Black Swan. The space presents an eclectic take on a traditional public house, featuring comforting dishes such as classic fish and chips and French onion soup. The restaurant features four different dining areas, including a pub and a tea room, offering options for anyone’s preferred vibe.
Jessica Sweets, which opened its Bloomfield Avenue doors in June 2021, is a family-owned custom cakery, specializing in custom cakes for all occasions. “We also make sweet treats, such as cookies, cupcakes, cake pops, raspberry oats bars, pies, and our delicious party in a cup,” said co-owner Pedro Santos. “You dream it, we bake it!” Open Monday through Friday, 8 a.m. to 6 p.m.; Saturday 8 a.m. to 4 p.m.
The popular salad chain has a new location, in Edgewater. Customers can choose from more than 60 fresh, flavorful ingredients to create their perfect salad, with toppings including pasta and bacon, and plenty of dressing choices. Visitors can also choose from the store’s signature salads, wraps, soups, and more. Open daily, 10:30 a.m. to 7:30 p.m.
Ewing’s newest Italian eatery offers homemade pastas, sauces, and gelatos, all made fresh in-house daily. Try their own gnocchi with pesto, penne vodka—just a few of their many pasta combinations. Located in the College of New Jersey’s Campus Town. Open daily, 11 a.m. to 10 p.m.
Freddy’s has locations nationwide, and the burger-and-custard chain just opened its first-ever New Jersey location as well. What started as a fast-casual Kansas restaurant back in 2002 has turned into a well-known burger joint with locations all throughout the United States. And now, New Jersey joins the Freddy’s club, with its Linden location. Stop in for one of the famous burgers or custard. Open Sunday through Thursday, 10:30 a.m. to 10 p.m.; Friday and Saturday, 10:30 a.m. to 11 p.m.
This Mexican kitchen just opened its first location in Little Silver—and a second location in Colts Neck is on the way. Pancho features high quality, authentic Mexican dishes, including pastor tacos with charred pineapple, and Mexican street corn, made with locally grown Jersey corn. Keep an eye out for specials including pork belly tacos. Open Tuesday through Saturday, 12 p.m. to 8 p.m.
Dry Goods Refillery is New Jersey’s first plastic-free grocery store. With a mission to reduce plastics and support a more sustainable and eco-friendly supply chain, customers are encouraged to bring their own containers and fill up on more than 100 products, including beans, grains, pastas, coffee, cooking liquids and oils, spices, and more. Shoppers will also find a full assortment of produce, gourmet and locally prepared foods, and single-use plastic swaps to help customers make an environmental impact simply by making the choice to shop locally.
Chef Jeff Butler is stepping away from the New York City restaurant scene and opening a brick-and-mortar charcuterie shop in Montclair. Butler and the Board (shown at top) will feature small-batch, artisanal charcuterie made with quality ingredients, as well as rotisserie and prepared foods. Follow Butler and the Board on Facebook and Instagram (@butlerandtheboard) for more details about an opening date.
One of the newest restaurants in Seaside Heights, The Ocean Club is right on the beach. The space officially opened in August, and visitors can order everything from small plates to pizza and entrees, such as braised short ribs or squid ink linguine. In addition, guests can reserve cabanas for a yearly fee. The Ocean Club also serves as a space for events of all sizes, from birthday parties to weddings. Open Monday through Thursday, 11 a.m. to 1 a.m.; Friday and Saturday, 10 a.m. to 2 a.m.; Sunday, 10 a.m. to 1 a.m.
In May 2021, Chef James Avery announced that he’d be opening a brand-new restaurant in the historic Asbury Park building, the former home of Modine. Since Avery has taken over the space, he’s been building out a concept called the Black Swan Public House.
Ahead of Schedule
While the original plan included an end-of-summer opening, the operation ran far enough ahead of schedule that the Black Swan opened on August 19!
Chef James Avery inside the Black Swan
“I got some staff ahead of schedule and we were looking like we’d be able to do some limited food, said Avery. “ So, we said ‘Lets open the bar this weekend and see what happens. Everything was jiving and went very smoothly, so we just opened the doors on Thursday at 4 p.m.”
Bartenders at the Black Swan
On Wednesday, August 25, interested customers can expect to order from a 12-item pub menu with a full-service bar to back up the food on offer. While abbreviated, the Black Swan menu has a range of items to satisfy all crowds. The kitchen will offer snacks and starters like bacon cheddar tots and vegan potstickers, as well as entrees like Fish & Chips and chicken tikka masala.
Fish and chips with Guinness at the Black Swan
Due to the nature of this opening, the Black Swan will operate on a first-come, first-served basis with a limited menu as well as daily specials. While Chef Avery and his crew have plans to turn on digital reservation capabilities soon, each day will serve as a new test for the restaurant to grow into its own.
The Vault at the Black Swan
“I hate the expression ‘uncertain times’ but we really aren’t sure what’s going to happen after summer,” explained Avery. “Are people gonna come back to work? What’s the supply chain looking like? There are many factors out of my control, and I want to be in the best position possible.”
In a past life, Avery might have done a soft opening, followed by a large grand opening extravaganza. Instead, his plans are to not make plans. Avery and his team will capitalize on the current summer situation—operating in the present rather than relying on the future.
The dining room
“We’re going to keep it limited and controllable by doing it in stages,” he said. “I’m living in one-week compartments. I’m hiring a bunch of people and trying to see who is working or coming back to work. We’re taking it day by day. There’s a labor crisis in the middle of August. So, it’s just easier to not have plans of grandeur—my current plans span the week, out to three months.”
The Menu
Honey sriracha buffalo wings
The Black Swan’s menu consists of snacks, starters, sandwiches, and entrees. The staff is keeping it simple by offering consistent items like honey sriracha buffalo wings and a cheddar cheeseburger. However, this simple menu offers the chance to experiment.
Chicken tikka masala
“Over the next few weeks, I’ll offer specials that we intend to become mainstays,” explained Avery.
Without much commitment to a large menu, Avery and his team will be able to figure out the items that customers love most, and ditch those meals that don’t work for the crowd.
Sebastian Walker (left) with Chef James Avery (photo by Ernesto Cullari)
Avery attributes the restaurant’s opening to help from his longtime general manager and now business partner, aka “partner-in-dine,” Sebastian Walker. Together, the two strive to continually build a restaurant group (Nicely Done Hospitality) consistent with the success they’ve seen at the Bonney Read.
Customers who come into the Black Swan or the Bonney Read will begin to understand the hard work, skill, and commitment that Walker and Avery bring to the table. Luckily, interested individuals need only walk around the block to try both restaurants.
The Black Swan is a “modern play on an Irish-British pub,” said Avery. “Come to watch a soccer game and have a pint or for a romantic date. It’s gonna be exciting and comforting at the same time. My wife hates sports and there’s no way I’m getting her to go to a Buffalo Wild Wings. But if it’s a nice place that has cocktails and a sexier atmosphere…”
The plan is to satisfy the beer and sports enthusiasts while also catering to individuals who’d rather not dine at a sports bar.
The pub side of the Black Swan
The Space
The plan is to satisfy the beer and sports enthusiasts while also catering to individuals who’d rather not dine at a sports bar. The result is a space that has been divided into four different areas. With dark décor and a full-service bar, the pub part of the Black Swan will be a soccer fan’s favorite zone for watching games.
On the other hand, the dining room and team room have a classier, more romantic vibe for dinner and special events like weddings or bridal showers.
Cocktail in the Tea Room
Finally, the vault is the perfect place for a cocktail whether it’s before or after a meal. Upon arrival, visitors will immediately notice the care taken to decorate each room in and to establish a beautiful, timeless atmosphere.
Interior of the Vault
Starting this week, the restaurant will be open Wednesday through Sunday on a first come, first served basis. Follow their Instagram account for updates on hours, menus and events.
Editor’s note: Please check directly with the restaurant for updates on seating and dining options.
Rob Doran, owner of Almost Home General, in Lincroft, NJ, recently sat tableside with me and explained his inspiration, admiration, and future visions for his new and oh-so-popular breakfast and lunch spot.
The Inspiration
Riding a bike for 25 days and 1,800 miles would make me sore, tired, and haggard. But for Doran, such a trip left him motivated, excited, and inspired about what he wanted for a recently vacated deli on busy Crawfords Corner Road.
His journey started in Florida, where he had moved, before returning to his roots, in the Garden State, when he had the opportunity to open Almost Home. Doran started and ended each day along that trek with a cup of black coffee at whatever coffee shop he could find. He knew he wanted to create something that felt like the home he was missing. “I dealt with loneliness by making friends at all those places,” he explained.
The Concept: Third Wave
Third-wave coffee is defined in a 2019 Los Angeles Times article as “products of a coffee industry made up of cafes and other coffee businesses…that share a linked, if not identical, mission statement: to deliver high-quality cups of coffee to customers.” This is what you can find at Almost Home.
Besides creating a space that feels like the next best thing to your own address, Doran wanted to share his experience with the coffee culture he has come to know and love. “It is a light to medium roast and one that is an entry into speciality coffees,” he said. In laymen’s terms, this is not your average cup of morning Joe.
Not surprisingly, Doran’s first concept was solely a coffee cafe where fresh java and in-house baked goods would be readily available. Months later, Almost Home is that and so much more.
The Admiration
On the personal side, I am quite thankful for the evolution Almost Home has seen since its opening. And Doran is also thrilled with what his kitchen is turning out. Head chef Alex Riley has done an outstanding job creating farm-to-table dishes that truly wow diners.
Maple pecan pancakes drizzled with an Asbury Park bourbon-laced syrup are what Sundays are made for.Cacio e Peppe toast, served under a perfectly runny egg
Riley has worked under one of New England’s top chefs, Matt Jennings, and with Monmouth County’s renowned Chris Mumford. Those experiences have most certainly left their mark. Utilizing local farms, distributors, and vendors, Doran has developed a menu that allows for both “cheat days” and “just what the doctor ordered” meals.
Peanut butter banana toast
A Few Highlights
I need to point out the peanut butter banana toast: Sourdough, sourced from Benchmark Breads of Atlantic Highlands, smeared with whipped mascarpone then drizzled with peanut butter and fancied up with some toasted coconut atop. One bite put me into a heavenly trance.
On the lighter side, I recommend the Locals Only Panzanella salad, made with marinated heirloom tomatoes, shaved asparagus, and charred zucchini—all tossed in a citrus balsamic dressing and studded with perfectly crisp croutons. Meanwhile, the watermelon salad, plated so artistically with feta crumbles, fresh blueberries, toasted pistachios and asparagus spears, will be your ideal meal on a sultry summer day.
Watermelon salad
And the sweets! Man, that dessert glass case is worth writing home about. Pastry chef Corey Whitman, who arrives at work while some of us night owls are still watching TV, is really outdoing herself. Her favorite item to bake? The three-days-in-the-making croissants. Flaky, buttery, and rich, they are a true example of how a labor of love can pay off.
But it was the cinnamon rolls that really had me at hello, so fluffy and full of sweet cinnamon sugar, all shimmery from a ladle of icy-white glaze. And if you’re thinking, Those would pair perfectly with a great cup of coffee, Whitman’s got something even better: The Red Eye. This fresh-from-the-oven cinnamon roll is poured over with a shot of Almost Home espresso. Talk about an eye-opener!
Specials, Brunch, and More
The menu also features daily specials, weekend brunch options, pop-up pizzas, and Instagram-able, picture-perfect cereal lattes. Haven’t heard of them yet? Brace yourself, these caffeinated drinks are everything your inner five-year-old self craves, matched with everything your adult self needs. (The featured cereal changes weekly, and so far no cereal has been used more than once.) Also, credit where credit is due: Doran had his first cereal latte at a North Carolina drive-through he went to on his bike.
To add to the fun, Whitman usually whips something up to pair with the drinks. You can enjoy Oreo latte with an Oreo-crumble scone or a Cocoa Krispies-latte with a slice of double-dutch chocolate cake. Another option: a Cinnamon Toast Crunch latte served with (dunk-friendly) churros. Who’s hungry?
The Bigger Picture
“I want to be an asset to the community,” Doran told me. This means providing takeout meals, catered lunches or just a great coffee to go. Learning from his father, who owns Shrewsbury Bicycles and always gave back to that town, Doran is ready to take his turn and give back.
For a guy whose biggest passion is “using all local places” to both enrich his customer’s experiences and “feature what the Garden State has,” he’s doing a downright excellent job. A job that’s certainly keeping us thankful for a place that’s Almost Home.
The Garden State is brimming with new food and drink spots to try—as well as several on the way. August at the Jersey Shore will bring the return of the Brielle River House after renovations. Farther south, Drifters offers fresh summer fare and craft cocktails in Seaside Heights, while Morristown will soon celebrate the opening of Agricola’s second New Jersey location. Read on to learn more, and follow them all on social media for updates and announcements!
Popolari, Bloomfield
Popolari presents a retro and chic vibe for its Italian pizza and pasta bar. The restaurant serves popular Italian dishes, from Neapolitan pizza to American pizza, and plenty of pasta. Enjoy a meal in the outdoor pizza garden or indoor dining room. Open Tuesday through Saturday, 12 p.m. to 10p.m.; Sunday, 12 p.m. to 9 p.m.
This popular shore spot (shown at top) is preparing to reopen after taking a hiatus for renovations. The restaurant sits on the Manasquan River, with indoor and outdoor seating, with bars in both areas. Customers can enjoy specialty cocktails, an expansive wine menu, and high quality cuisine in a lovely riverfront setting.
At Mexology, the Garden Group’s newest venture, craft cocktails meet modern Mexican cuisine. The hospitality group opens its third restaurant in Elizabeth (the group currently owns The Garden in Elizabeth and Hornitos in Paterson). Customers can expect a casual taqueria with a more modern twist, set in a massive, 10,000 square-foot space, with Southern Mexican-inspired décor. Opening date is coming soon.
Mexology
270 Morris Avenue
Elizabeth, NJ
Ramen Nagomi, Freehold
Ramen Nagomi
Ramen Nagomi’s second location, in Freehold, is now open. This ramen spot features comforting ramen dishes, including soft shell miso crab, as well as appetizers such as rock shrimp tempura. Broths are made with organic chicken and the pork is certified humane and hormone free, from Niman Ranch. Noodles are by Myojo Noodles. Open Wednesday through Monday, 12 p.m. to 3:30 p.m., and 5 p.m. to 9 p.m.
BK Lobster Linden is a fast-casual luxury restaurant franchise. The menu includes a variety of lobster rolls, with added emphasis on the use of the finest Maine lobster. Reservations are not required.
BK Lobster
1600 East St. George’s Avenue
Linden, NJ
Las Olas Taqueria, Marmora
Las Olas Taqueria
Las Olas brings authentic Mexican cuisine to this small Cape May County town. Owner Joe Papano spent years in Mexico and Southern California, where he grew a passion for creating the perfect tacos. Try the made-to-order dishes, including the al pastor tacos and Mexican street corn. Open Tuesday through Saturday, 11:30 .a.m to 7:30 p.m.
At Agricola, food is a universal language. The popular Princeton eatery—which is a member of Harvest Restaurant Group—is expanding its concept into Morristown. In Latin, “Agricola” means “farmer,” which embodies the restaurant’s farm-to-table spirit and its dedication to community and comfort. Coming this fall.
Fiorentini is slated to open in Rutherford sometime this summer, though the grand opening date is TBD. The restaurant will serve authentic Italian cuisine with a global and modern flare, though its official menu has not been released. Stay tuned, and follow them on Facebook and Instagram for more details.
This seafood-centric new spot offers small plates, a raw bar, and signature cocktails. Stop in and enjoy live music, as well as cocktails such as the Dead a Head: a twist on a watermelon margarita. Plus, their outdoor area has beach vibe, with sand and picnic tables. Raw bar options include local and imported oysters, top neck clams, and tune poke. Open Wednesday through Sunday, 5 p.m. to 12 a.m.
Mahana Fresh has franchise locations all over the country. Now, it’s coming to New Jersey; Owner Ed Bush is opening the state’s first location in Toms River. Customers can create bowls loaded with options such as basmati rice, honey sriracha Brussels sprouts, and spicy ahi tuna, or choose from one of the signature bowls. Opening date is TBD.
El Tuque brings Puerto Rican flare to Vineland. With a menu that changes regularly, there’s always something new to try, including mofongos (a traditional dish involving plantains and meat or seafood) and fresh desserts, such as tembleque (a Puerto Rican coconut pudding). El Tuque offers a family-friendly, casual atmosphere.
Skopos Hospitality currently operates four successful restaurants around New Jersey, including Cowan’s Public, in Nutley, and the Barrow House, in Clifton, as well as a delivery-only fried-chicken concept, Dottie’s Crispy Chicken. Now, Skopos owners Thomas and Dean Maroulakos recently opened a sixth eatery in the North Jersey area: Gus’ Last Word. The 1950s-inspired spot opened on July 7, in Wood-Ridge.
Cocktails at Gus’ Last Word
Gus’ Last Word features American food with plenty of vintage décor. The inspiration behind the restaurant comes from Gus himself—Thomas and Dean’s grandfather. “It’s an homage to the classic bars of the 1950s,” said Skopos’ digital marketing director, Dominique Marinzulich. “Gus was a real person. He had a bar in his basement and loved to host parties.”
Though Skopos wanted to bring a vintage bar feel to the space, the restaurant will certainly be family friendly—but also will be open late with more of a nighttime bar vibe later in the evening. Gus’ Last Word will offer around a dozen specialty cocktails, most of which are based on traditional, well-known drinks.
Personal Touch
“We’ll have a Last Word on the menu, which is a classic cocktail that Gus loved,” Marinzulich adds. The drink is a gin-based cocktail, made with green chartreuse, lime, and maraschino liqueur—a cocktail that became popular during prohibition and has since been brought back to life. “That was one of his favorite drinks.”
As for its location, Gus’ Last Word’s owners were drawn to Wood-Ridge because of their familiarity with the town. “I spent several years living in nearby Lodi and a number of our partners have roots in the town,” Thomas Maroulakos said. He also adds that Wood-Ridge is “a great community with a small-town atmosphere.”
Last year, you might have opted to spend National Hot Dog Month grilling in your backyard with a couple of people who were all sitting as far apart from each other as possible. Now that it’s safer to go out, you can choose to celebrate National Hot Dog Day, on July 21, in a bigger way this year…and maybe at the beach!
You may recall that New Jersey is the epicenter of the hot dog universe, so you’re sure to find a great place at the Jersey Shore to celebrate the day without looking too hard. Here are five of my favorites, which fly a little bit under the radar. Happy Hot Dog Day!
Midway Steak House, Seaside Heights
I kick off every summer by heading to the dead center of the Seaside Heights boardwalk and having a traditional sausage sandwich at the Midway Steak House. I have it served “all the way,” smothered in onions, peppers, and marinara sauce. You’ll be able to smell the aromas wafting from this long-standing sausage stand before you ever see the giant rotating sign on top. You might have to stand shoulder-to-shoulder, two or three people deep before you’re served, but the service is super fast. Enjoy people watching while you eat along one of the best boardwalks in New Jersey!
Relish Hot Dog & Sausages, in Belmar, is back this season. After a break last year, they’re serving up some great options once again. Eschewing a traditional hot dog bun, Relish stuffs its hot dogs and sausages into delightful hollowed-out rolls with a chewy texture that’s more akin to a bagel than to bread.
The Roman hot dog at Relish, in Belmar
Start with the Classic, a quarter-pound beef hot dog that features both Jersey tomato relish and a house pickle relish, plus dijon mustard. It’s topped off with a pepperoncini spear. If you’re still hungry, you can’t go wrong with The Roman, a hot Italian sausage covered with roasted pepper relish, caramelized onion relish, herb aioli, and pepperoncini. Mangia!
The Olde Heidelberg Inn has done one thing really well since they opened all the way back in 1934: slinging jumbo hot dogs to hungry customers along the Keansburg boardwalk. After the joint was destroyed by Superstorm Sandy in 2012, it reopened with new owners who kept the same old-man bar atmosphere but doubled the size of the menu by adding the option of crinkle-cut fries into the mix. Not much else has changed, and the folks who run it also happen to manage the rest of the boardwalk, too. Family-friendly rides, a free beach, and excellent people make Keansburg the hidden gem of the Jersey shore!
Olde Heidelberg hot dogs
Olde Heidelberg
Keansburg Amusement Park
275 Beachway Avenue
Keansburg, NJ
Hot Dog Tommy’s, Cape May
Hot Dog Tommy’s, Cape May
Cape May is many things to many people. It’s the southernmost point in New Jersey, the nation’s oldest seaside resort, and the home of the Hot Dog Tommy’s, a must-do hot dog stand that’s ideal for when you’ve found yourself at the Parkway’s end.
Serving up a wide range of topping combinations with all sorts of clever names. (This was the first place I saw use the word glizzy on its menu, and if you don’t know what that is, it’s OK—just ask a teenager.)
Patrons wait outside of Hot Dog Tommy’s, in Cape May
However creative the menu may get, though, this is a classic joint where you can get your hot dog served all dressed up or completely naked. Either way, you’ll have a great meal dished by the ever-friendly Tommy, who’s known for wearing his distinct hot-dog-shaped hat.
Hot Dog Tommy’s
319 Beach Avenue Rear Jackson, at Beach
Cape May, NJ
Tower Dogs, Asbury Park
Tower Dogs, Asbury Park
One of the few places that’s truthfully advertising a hot dog that’s made specifically for them, Tower Dogshas finally found its forever home along the Asbury Park Boardwalk after skipping around the state for a few years.
Tower Dogs, Asbury Park
Serving up an all-beef hot dog that has somehow managed to maintain a satisfyingly crunchy snap despite being skinless, Tower Dogs has something for everyone. From “Haute” dogs smothered in decadent and creative toppings, to vegan options, it is worth making the time to sit and enjoy the view from the spacious tables set up directly on the boardwalk across from the ocean.
How much does it cost to go from Newark Airport to the Mediterranean? Give up? About $30 if you take an Uber or $12 if you jump on a NJ Transit train. Before you start booking your next European vacation through Uber, I need to come clean. While it’s not quite the Mediterranean, one tiny section of North Union Avenue in Cranford, NJ, has a Lebanese, Moroccan, Syrian, and Greek restaurant that might make you think otherwise.
New Jersey has long been a multicultural hub, with ethnic enclaves sprinkled throughout the state. These small outposts, like Union City’s Havana on the Hudson, South Paterson’s Little Arabia, and Hammonton’s unnamed Little Italy have provided so many of us with the opportunity to experience an authentic window into their respective culinary worlds.
Over the years, as population trends have shifted, some of these neighborhoods have evolved. For instance, the Peruvian-owned bakeries and restaurants that now line Market Street’s Little Lima were once referred to as Dublin, an Irish district and home to hundreds of Celtic silk mill workers. Are we witnessing the creation of a new Little Mediterranean neighborhood happening in real time, in Cranford?
If you haven’t had the pleasure of visiting, here’s an overview: Cranford is a quaint suburban township in Union County with an idyllic downtown worthy of being the setting of any Candace Cameron Bure movie. The town center has won numerous “best of” awards over the years and is chock-full of shops, coffee houses, and mom-and-pop restaurants that adorn the intersecting side streets.
Over the last few years, however, new dining options have started to reshape Cranford’s restaurant scene. Don’t be shocked in you find yourself in the midst of a flavor tornado of charred Lebanese lemon swirling with the dueling aroma of Barbary Coast mint and Syrian fattoush as you walk to your favorite antique shop.
The Trendsetter: Old City Café & Grill
Old City Café & Grill
In 2012, Rafi Mamroud started it all when he opened the Old City Café & Grill, offering Lebanese cuisine and traditional Middle Eastern fare. At the time, such cuisine was not readily available in that part of New Jersey. Mamroud really enjoyed living in Cranford but grew tired of driving up to Paterson for decent Middle Eastern food. So he decided to open his own restaurant. With a biography that rivals the Dos Equis Guy for most interesting Man in the World status, Mamroud funneled his worldly experiences and Lebanese and Armenian ancestry into his menu.
When I asked what food he would recommend to first-time guests, he didn’t hesitate to say “all of them, trust me.” He did narrow it down to the Old City Platter, a trio of kebabs and Tawook. I also asked what he thought of the new competition on the block. He took it as a compliment and liked the idea of being the trendsetter, taking the “imitation is the best form of flattery” angle. Also: be on the lookout for Mamroud’s forthcoming line of Lebanese-style pizzas, suggesting that no one else could match them.
He gushed over his mother’s baking skills, calling her his inspiration. He noted that his baklava, made with house-made simple syrup, is a draw even for other local restaurant owners, who have been known to stop over after hours to enjoy it.
Like most people, when Adam Mesbahi drove through Cranford, he fell in love with the downtown. So he decided to move his Springfield, NJ, restaurant to town. He and Kaoutar, who is his general manager—and sister—both from the Moroccan city of Fez, got this done as a team, and the Oasis Restaurant opened just before the pandemic hit.
They survived the quarantine by offering takeout orders of their sweet and savory dishes like their Pastilla, a pie stuffed with chicken, almonds and topped with sugar and cinnamon.
I asked Kaoutar if they had concerns being so close to Old City (across the street) and Ambeli Greek Tavern (next door). “The best part of Moroccan food is that even if we had another restaurant right next to us, the subtle differences in spice and preparation from one chef to the other makes everything worth trying,” she said. She suggested I try the chicken tagine with lemon and olives, which hit the spot. And my personal favorite was the very mint-forward Moroccan tea.
Isaa Elias opened Syrian Dish this past June selling takeout dishes like baba ghanoush, falafel, and hummus. Elias has been in the restaurant business for over two decades and has brought his favorite recipes from his homeland. He is confident that his take on classic Mediterranean favorites will differentiate from the rest of the block. Stop by and see for yourself!
Syrian Dish 12 N. Union Avenue
Cranford, NJ
Local Mainstay: Ambeli Greek Taverna
Immediately across the black top sea from Old City Cafe, you’ll find the Ambeli Greek Taverna. This spot has been a destination for Greek cuisine since 2015. Classic Greek dishes like charred octopus and grilled souvlaki served at this Cranford BYOB will have you coming back for more. Whether you dine al fresco or inside the Mediterranean-themed dining room, the waitstaff will surely make you feel like part of the family.
In a few years when one of your friends asks you to check out the July 4 baklava-eating contest in Little Mediterranean, remember who coined the term first. Now all Cranford needs is a proper hookah lounge and they’ll be all set.
Note: All of these restaurants also offer plenty of vegetarian options as well.
National Ice Cream Day is Sunday, July 18. Cool off with a visit to one of New Jersey’s newest ice cream shops!
The Baked Bear
7 The Baked Bear’s brownie ice cream sandwich
Long Branch’s newest creamery offers plenty of flavor options for its massive ice cream sandwiches, but co-owner Elly Hess encourages those “looking for something different” to try the Bear Batter, Blackberry Crumble, or Toasted S’mores options.
“The Baked Bear has over a dozen original-recipe cookies and ice cream flavors, giving guests a chance to mix and match to find their favorite combination,” Hess said. And they’ll even warm the cookies up for you beforehand. Open Sunday through Thursday, 12 p.m. to 11 p.m.; Friday and Saturday. 12 p.m. to midnight.
This 100% gluten-free dessert shop features homemade gelato, as well as vegan gelato and sorbetto. Flavors range from chocolatey options such as cookie crunch, to fruity options such as strawberry cheesecake. In addition to gelato, Chez offers plenty of homemade, gluten-free treats, including chocolate chip cookies and rainbow cakes. Open Tuesday through Friday, 1 p.m. to 8 p.m.; Saturday and Sunday, 9 a.m. to 8 p.m.
The Chocolate Bar, whose Little Silver location opened in August 2020, offers authentic Italian gelato from scratch, plus hand-dipped chocolates. Master chocolatier Neil Grote, Jr., who has been operating the shop’s Westfield location for 17 years, makes all gelato and chocolates for both locations himself. This spot also serves Jersey Shore Coffee Roasters coffee and espresso. The Little Silver location is open Sunday through Thursday, 11 a.m. to 9 p.m.; Friday and Saturday, 11 a.m. to 10 p.m.
Churn House Ice Cream & Cereal Bar (Photo: Jane Mitt)
Churn House takes a new approach to ice cream with its cereal-infused flavors. Customers choose either vanilla, chocolate, or vegan vanilla ice cream to be combined with the cereal of their choice (Froot Loops, Reese’s Puffs, and so many more). Then a churn machine creates the customized flavor, turning it into either soft serve or a milkshake. Visitors can add even more toppings to their flavor of choice. Open daily, 2 p.m. to 11 p.m.
Courtney’s serves up everything ice cold, from ice cream to cold brew. This mom-and-pop-style ice cream parlor serves Nasto’s ice cream, a Newark-based brand that owner Courtney McShane has loved for years. The shop’s cold brew comes from Asbury Park, and there are even vegan ice cream options available from Emack and Bolios, a Boston-based brand. Open Monday through Saturday, 11 a.m. to 10 p.m.; Sunday, 12 p.m. to 10 .pm.
Diane’s Dairy opened its doors in June 2021. Owner Diane Manganelli has been making ice cream for more than a decade—and decorating cakes for twice that time. “I enjoy being creative with my customers to personalize any cake for you or your loved one,” she said. Try Diane’s flavors named after local areas, such as Valhalla Red Velvet and Pine Brook Peach. Open daily, 11 a.m. to 9 p.m.
Named in honor of owners Peter and JoAnn Becker’s four sons, Four Boys has been thriving since it started as an ice cream truck, in 1999. The franchise’s newest location opened in April in Hightstown, and with six locations around New Jersey, it isn’t hard to find a Four Boys nearby. Try the classic vanilla and chocolate, or the vegan or sugar-free options. Visit the website for hours.
Four Boys Ice Cream
Locations in Englishtown, Jamesburg, Jackson, Milltown, Farmingdale, and Hightstown
Francy’s Artisanal Ice Cream
Francy’s Artisanal Ice Cream
At Francy’s, visitors can expect the ice cream flavors to change with the seasons—and they might even see a few Filipino flavors on the menu. Francy’s offers unique flavors, many of which are fruit-inspired, such as pineapple and melon. Be sure to try the cannoli, pistachio, and hazelnut Piemonte flavors as well. Open daily, 12 p.m. to 10 p.m.
Over 20 assorted flavors including specialty recipes to traditional favorites, their ice cream choices will satisfy even the most demanding sweet tooth. Haven’s Sweet Shop pledges to always carry the highest quality ice cream around and always have options for vegans, sugar free needs, gluten free, dairy free and nut free selections.
Pair your favorite ice cream with one of four different cones (or a cup!) at this new Hillsborough ice cream shop. With can’t-miss flavors and tasty ice cream cakes, plus frozen yogurt and dairy-free options, there’s something for every sweet tooth. Try exciting flavors such as cookie butter craze, midnight peanut butter marshmallow, or coffeehouse cookies and cream. Open Monday through Thursday, 12 p.m. to 9:30p.m., Friday, 12 p.m. to 10 p.m., Saturday, 11:30 a.m. to 10 p.m., Sunday, 11:30 a.m. to 9:30 p.m.
Nicholas Creamery recently opened its third location in Tinton Falls. The shop hand-makes its small-batch ice cream—and ice cream cakes—using pure ingredients.
“Nothing makes us happier than serving up scoops and smiles to the incredible communities that have welcomed our sweet vision with open hearts—and spoons,” said co-owner Jodie Edwards. Open Sunday through Wednesday, 12 p.m. to 9 p.m.; Thursday, 12 p.m. to 10 p.m.; Friday and Saturday, 12 p.m. to 10:30pm.
Nicholas Creamery
Locations in Atlantic Highlands, Fair Haven, and Tinton Falls
Norton’s Main Scoop
Norton’s Main Scoop
Come to Norton’s for fresh, creamy, delicious ice cream. They’re devoted to offering small-batch, unique flavors, and everything is homemade—including the dairy-free and vegan options. Owner Kim Norton takes great care in sourcing fresh fruit and using the most natural ingredients and extracts available to provide delicious treats. Open Sunday through Thursday, 1 p.m. to 9 p.m.; Fri and Saturday, 1 p.m. to 10 p.m.
At Pure Twist, visitors can chow down on tasty, dairy-free soft serve ice cream. Newly opened as of July 1, Pure Twist offers matcha, strawberry, and pineapple ice cream flavors, to name a few. The dairy-free base consists of oat milk, cashews, raw sugar, sunflower lecithin, vanilla, and local sea salt, paired with other organic ingredients to create a full, delicious product. Open Monday through Thursday, 4 p.m. to 9 p.m.; Friday through Sun 4 p.m. to 10pm.
At Scoop to My Lou, the ice cream is homemade on site with high-quality ingredients. Flavors range from classics such as cake batter and butter pecan to less common options including orange pineapple and kitchen sink (vanilla ice cream loaded with brownie bites, cookie dough, M&Ms, and more). Seasonal summer flavors, such as key lime pie, are also available. Open daily 12 p.m. to 10 p.m.
When a 13-year-old autistic child had a dream of building an ice cream shop, she created a 3D model of her desires and dreams to express what she could not say in words. She carefully carried the school project home and presented it to her parents. It sat among other fine artwork until it was given new life: The Trenton Ice Cream Parlor is the real-life version of this child’s diorama—and her dreams. Modeled after her inner spirit—that Trenton can indeed make, and the world should indeed take. Open Monday through Thursday, 2 p.m. to 7 p.m.; Friday through Sunday, 12:30 p.m. to 7 p.m.
The idea of making pasta from scratch often leads to the question, “Who’s got time for that?” New Jersey chef and skateboarder, AJ Sankofa, subscribes to a different school of thought. For him, the time this process takes is a top selling point.
Chef with customers
Technique and Time
“It’s just time,” Sankofa said. “We spend eight hours cooking tomato sauce. Then 12 hours for our ragu, which is beef shoulder, pancetta, and different meats simmered to perfection. We do a lot of preliminary technique. [Then we] unify it all in a pot at the end to create one huge umami, basically.”
Pasta with sausage and ESO ragu
Chef Sankofa focuses on quality. He uses culinary techniques he learned from mentors who have received Michelin stars. His pasta is created from imported Italian flour to offer fine, hand-crafted food products for those who might not otherwise get them. As a result, he’s making pasta at a grassroots level in an attempt to bring handmade, gourmet Italian cuisine to New Jersey.
Sankofa in New Jersey Monthly Magazine
“Working in restaurants, a lot of people take the shortcut route,” said the 23-year-old from Hell’s Kitchen (in Manhattan). “My priority is making the food as good as possible—like I am cooking for myself. That’s important to hold on to. I want to provide people with the type of meals I ate when I spent time in Italy.”
Pasta to Write Home About
Sankofa currently lives and works in Morristown, NJ. During his career in hospitality, he has spent a collective 14 months mastering his craft and working as a chef in Northern Italy. Now he’s applying his earned cooking skills to his own business, ESO Artisanal Pasta.
ESO’s fresh spaghetti
“What we do is simple. Our ingredients come directly from Italy. We have the equipment and technique for real, authentic cuisine,” explained Sankofa. “I’d say 95 percent of people eat pasta. So, if you have any appreciation for fresh spaghetti and fresh tomato sauce, this is the freshest you can get. It’s a different category.”
Sankofa continued to explain that the pasta and sauce he makes is less refined and true to the roots of Italian cooking. For this reason, products from ESO Artisanal Pasta vary drastically from what most consumers will find on supermarket shelves.
“We’re happy to provide a unique, quality product that you can’t find anywhere else.”
Fresh pasta
Sankofa’s business has supplied customers with homemade pasta and sauce since July 2020. And now he’s opened a new ESO Artisanal Pasta retail location in Morristown.
ESO’s brick-and-mortar location
A Look Back
Just seven years prior, Sankofa was part of the opening crew at Jockey Hollow Bar & Kitchen, also in Morristown. At the time, he was just a young kid who loved skateboarding and had no aspirations to make hospitality his career. Just like any other teenager with a restaurant job, he had much to learn.
“I went from busboy to food runner,” said Sankofa. “So I was seeing how the kitchen worked and the passion they put into the food, and I was drawn to the culinary side of things. I dropped out of Fairleigh Dickinson University to pursue the Italian Culinary Institute for Foreigners in Northwestern Italy.”
Sankofa admits to the nerves that came with this decision—not to mention how he had to explain it to his mother. Yet, just like his current cooking motto, he was committed to doing it right. Sankofa went on to receive his master’s degree from the Institute. During that time, he worked at Foradori Winery—harvesting grapes and cooking lunch for his team.
“I also worked in Ristorante Larossa, in Alba, which is the white truffle capital of the world,” he said, about a place where he’d later return to work full-time preparing meat, fish, pasta, and pastries.
Chef brought his newfound kitchen skills back to Jockey Hollow as well as to Legacy Records, in New York City. Before the pandemic led to his furlough, Sankofa met his now-fiancé and partner-in-pasta, Kristina Gambarian, at Legacy Records. Today, Sankofa credits ESO’s success to his Italian mentors as well as to Kevin Sippel, executive chef at Jockey Hollow.
From Bored to In Business
During the spring of 2020, Sankofa and Gambarian were “bored” during the first lockdown. As a result, the two hatched entrepreneurial endeavors known as Babushka’s Pies and (of course) ESO Artisanal Pasta.
“Babushka’s Pies was a cake-and-pie delivery business with my fiancé,” he said. “That business gave us the foreground to start ESO. We got experience with marketing and ordering when we started pies in April, and by July we’d fully opened ESO and put ourselves out there.”
Both businesses were based off and born during the pandemic when consumers were not getting restaurant quality food. The pair of chefs set their sights on delivering this experience to customers’ homes.
“It was really successful because you couldn’t go out and get a bowl of pasta,” remembered Sankofa. “We opened our doors to bring families closer together. There was a need for high-quality food in North Jersey, and who doesn’t like pasta?”
Open for Business
Sankofa opened with an online storefront, but was quickly invited to operate retail out of Andrea Lekberg’s space at the Artist Baker. The two businesses shared the location for pickup orders and now it’s jettisoned ESO into a space of its own.
“Now we’re expanding what we do. The new place will be for retail, merch, skateboards, olive oil, and rice.”
Sankofa revealed that his teenage busboy years at Jockey Hollow were also filled with hours and hours of skateboarding with good friends. While he doesn’t find as much time to skate these days, Chef AJ plans to use his new storefront to promote the awesome skateboarding community in Northern NJ.
Sankofa gets some air.
“We’ll also be incorporating Babushka’s Pies into our regime,” Sankofa said. People have been waiting for pies since we put that on hold. We’re excited to make the storefront a place to enjoy on a nice summer say—pastries and the ability to dine here or take out. I’m excited to execute it.”
ESO Artisanal Pasta
92A Elm Street
Morristown, NJ Website
Use code JERSEYBITES for $20 off each General Admission ticket when you purchase online.
Get ready to try your favorite local brews, international wines, and top spirits from around the country at the Jersey City Summer Beer, Wine & Spirits Fest. And, get $20 off with code JERSEYBITES!
What?
Guests will enjoy samples of over 100 styles of beer, wine, and spirits as well as access to delicious food and great live music for the entire session.
Jersey City Summer Fest is a perfect opportunity for guests to meet and hang out with friends to enjoy the libation of their choice. Summer Fest is your all-access pass to emerging and renowned breweries, wineries and spirits from around the corner to across the globe. Guests will enjoy samples for the entire evening paired with live entertainment, food vendors, and interactive games.
With over 100 different samples to try, it’s a great place to discover new brews, wines, and spirits—and to speak to brewery representatives, sommeliers, and master distillers.
When
July 16, 2021
6:30 p.m. to 10 p.m.
Where
The Urby Parking Lot
200 Greene Street
Jersey City
The writer was invited to visit Belmar Kitchen and the meal was complimentary.
Sharing a roof, ownership, and management with Beach Haus Brewing, Belmar Kitchen by David Burke completes the “food + beer = perfection” equation. No stranger to beer-centric cuisine, Executive Chef Steven Johnson employed several strategies to create a thoughtful lineup of pairings for Jersey Bites.
Beach Haus Brewing interiorSpicy shrimp crostini
Beach Haus Swash Witbier with Shrimp Bruschetta
The witbier is hopped with Hallertau Blanc, which gives this beer a distinct white wine character. It makes for a classic white wine-and-seafood pairing. The beer offered a touch of citrus, which cuts through the buttery crostini and refreshes the palate for each next bite. And the dish had a nice, spicy component from the jalapeños, which worked well with the rich wheat malt of the beer.
Wood-fired heirloom carrots and brussels sprouts
Freeworld IPA with Wood-Fired Heirloom Carrots and Brussels
IPAs can be tough to pair with food. Freeworld, which is hopped with Citra, Cascade, and Mosaic, leans toward the bold bitterness of a West Coast-style IPA. Chef employed a push-pull strategy when he paired this beer with roasted heirloom carrots and sprouts. The sweetness in the carrots helps pull out the malt background of the beer to even out that signature IPA bitterness. Then the touch of sriracha honey in the dish pulled that bitterness back out again.
Pan-seared salmon
Beach Haus Lite Haus with Pan-Seared Salmon
Lite Haus is a crisp pilsner that has a slightly earthy note. It played the role of supporting actor to the perfectly prepared salmon. This is a rich dish and the Lite Haus scrubs and preps the palate for each next bite. I might have been tempted to pair the witbier with this, but it would have competed for more attention. It is best to let the salmon stay in the spotlight here. Chef lovingly referred to this dish as his “deconstructed lox and bagel.” Everything bagel seasoning tops the fish, which is plated with cucumber-tomato farro, Za’atar Labne, and capers. It was a real winner, and probably our favorite dish of the night. We even recommended it to people seated next to us.
Nut Haus Porter with cheesecake pops, cotton candy, and bubble gum whipped cream.
Nut Haus Porter with Cheesecake Pops, Cotton Candy, and Bubble Gum Whipped Cream
This big, sweet pecan porter dries out a little at the end in a peanut-skin kind of way. It’s definitely a dessert beer and these cheesecake pops are a spectacle of a dessert! That little touch of peanut skin dryness serves as a foil to the decadence of this dish. A chocolate stout would have pushed the whole thing over the edge.
This dessert is not something we would usually order, especially for just two people, but it is a fun way to do dessert (and is ideal for a special occasion). The cheesecake was surprisingly moist and was served with the most amazing housemade bubble gum whipped cream. We honestly did not taste any hint of bubble gum. It was just damn good, fresh whipped cream.
Black Pepper and Maple Glazed “Bacon on a Clothesline”
Belmar Kitchen‘s signature “bacon on a clothesline” was not part of our dining experience that evening but lucky for us, there was no escaping that aroma. The glowing bacon is the first thing that greets you as you approach the restaurant from the brewery. I have to give them kudos for coming up with the best possible bait for beer lovers.
Wood-fired pizza oven at Belmar Kitchen
Behind the tantalizing wall of bacon is the wood-fired pizza oven, used for the carrots and Brussels sprouts we enjoyed—as well as many other dishes on the menu.
Belmar Kitchen dining room
The restaurant has an industrial-meets-beach vibe, with white subway-tiled walls and quarry-tiled floors in the bar area and whitewashed faux-wood tabletops in the dining room. Bright pops of orange and cobalt blue color the walls. The seating consists of a mix of banquettes, high-top tables along the windows, and standard four- and six-seat tables.
Many restaurants boast inspired tap lists, but few really understand how to set those beer options up with a perfect partner dish. It’s obvious that the Belmar Kitchen team understands that the right pairing can raise the enjoyment of both the food and the beer. That’s refreshing.
Jersey Bites writer Peter Culos with Executive Chef Steven Johnson
Belmar Kitchen by David Burke
801 Main Street
Belmar, NJ 07719 Website
Jersey City Summer Fest is a perfect opportunity for guests to meet and hang out with friends to enjoy the libation of their choice. Summer Fest is your all-access pass to emerging and renowned breweries, wineries and spirits from around the corner to across the globe. Guests will enjoy samples for the entire evening paired with live entertainment, food vendors, and interactive games.
