A group of Garden State chefs and restaurateurs are combining their talents to make a difference in an area we don’t often hear much about.
The nonprofit organization Second Chance NJ was created to train and place previously incarcerated individuals for long-term employment in the hospitality industry. The positive and talented forces behind this effort include:
Jim Flynn (Jersey Shore Restaurant Week, Shore Foodie)
Joe Introna (Joe Leone’s Italian Specialties)
Terry Eleftheriou (Shipwreck Grill)
Chris Brandl (Brandl Restaurant)
Marilyn Schlossbach (Langosta Lounge, Pop’s Garage)
High rates of recidivism (when individuals return to prison after release) combined with the difficulty the food industry has in attracting and hiring long-term employees make this endeavor one that can truly make a difference on a number of levels.
Second Chance NJ Program
Here’s a look at how the program works:
Individuals selected for the six-week program will receive an extensive, tuition-free introduction to the culinary arts.
Program participants will receive a weekly salary for the duration of the program.
Successful graduates of the program will be placed in a predetermined restaurant to begin their apprenticeship.
Apprenticeship programs will last 90 days and with the goal of an offer for full time employment.
Program participants will be given assistance in obtaining housing, earning a GED, getting medical insurance, and more.
Summer Dinner to Benefit Second Chance NJ
The top Jersey Shore chefs involved in this program will headline a spectacular summer dinner to benefit the Second Chance NJ charity.
When: Wednesday, June 23, 2021, 6:30 p.m. Where: Spring Lake Manor, Spring Lake, NJ Tickets: Click here
Donations Accepted through GoFundMe
Second Chance NJ has created a GoFundMe program to provide the resources to initiate the program while they await 501(c)(3) status, which will allow them to solicit funds and build an endowment from philanthropic organizations.
About Recidivism
According to NJDOC, nearly 11,000 prisoners are released each year. Of those, 53% are rearrested within three years, 40% are reconvicted and 31% are reincarcerated. Those individuals cost the state nearly $200 million a year. A failure to find legitimate housing and employment results in an increase in gangs and violence.
Former prisoners make up a large percentage of “overutilizers,” or “super-utilizers,” of costly emergency healthcare services. They account for only 5% of the population but approximately 50% of emergency healthcare expenditures.
Low levels of educational achievement, limited opportunities for employment (many employers will not hire formerly incarcerated individuals) difficulty in obtaining housing, alcohol and drug addictions, an array of chronic physical and mental health disorders and lack of supervision all contribute to high levels of recidivism.
33% of released prisoners have no high school diploma
33% have mental or physical disabilities
85% are substance involved
Max-outs (those who served their full term) are rearrested at a rate of 63% while parolees (those with supervision) are rearrested at a rate of 46%
If you have questions about the program or would like to learn more, please contact Jim Flynn at 732-859-5643.
From the Set of Gordon Ramsay’s Hell’s Kitchen to an Asbury Park Restaurant Takeover
Physically and metaphorically, Chef James Avery has a lot in his kettle at the moment. Minutes before his interview with Jersey Bites, Avery was hard at work moving into his brand-new, 5,000 square-foot restaurant space in Asbury Park, NJ. His latest plan is called the Black Swan—situated just a few blocks from his six-year-old seafood and chowder house, the Bonney Read.
Chef Avery with Gordan Ramsay
It still remains to be seen if his two restaurants—and independent food label—are more work than his time on Fox’s Hell’s Kitchen as sous chef for Gordan Ramsay. But it is clear that despite being pulled in multiple directions, Chef Avery is as considerate of his customers today as he was when he first started in the hospitality industry 17 years ago.
“I care a lot about my customers, and about my business, and the industry,” said Chef Avery. “I’m always going to do my very best to deliver an experience, a great place of work, and product that resonates with people.” Avery understands that his job is to produce high-demand, traditional plates for customers. He continues to make a great experience for guests by doing so with his own refreshing touch.
“While I have a fine dining background, I want to refine dishes like a shepherd’s pie,” he said. “I’m more excited about refining than creating new. If I want to make something unique and different I’ll make [it] for my friends. But I’m running a business, so I do stuff that people like. The things I get drawn to are older cookbooks like Julia Childs—just simple food.”
Interior of the Bonney Read
The Bonney Read
While “simple” and “traditional” are not descriptors of taste, anyone who’s eaten at the Bonney Read knows that, in this case, they do mean delicious. Even with Avery’s traditional emphasis, the chef still produces unique dishes like Bonney’s Fisherman’s Fry featuring fried shrimp, calamari, kale blossoms, and chile peppers.
“I’m not out here trying to make jello out of soy sauce, ya know?”
Jello out of soy sauce?
“I don’t know, I’ve seen some weird shit,” he said.
He explained a bit more. “My cooking style is very straightforward. I like making dishes that will be as relevant today as they will be in 25 years. I like to make warm, friendly, and exciting places with timeless concepts and the food reflects that.”
The Bonney Read’s famous fish and chips are another example of Avery’s take on a timeless dish. From McDonald’s to a local tavern, customers can find this meal on many menus. But after having the Avery version, guests can rest assured they won’t be ordering this dinner anywhere else.
The Bonney Read opened as Asbury Park was on the rise. During the creation process the chef asked, “What would do well and what is the void?”
Avery said, “I was thinking, a classic, seafood house and that’s how it was born conceptually. It’s everything I wanted. We’re a family now going into our sixth year and we’ve made a lot of people happy.”
The Bonney Burger
Visitors at The Bonney can choose to dine solely from the sea with options from the kettle that include shrimp, snow crab, and Maine lobster. On the other hand, guests can order fried chicken sandwiches, burgers, steaks, or ribs. Regardless of preference, customers often choose to wash their meals down with a cold beer like the Ross “Manasquan Wit” or a tasty mixed drink like the Bonney’s rum punch.
The Black Swan coming to Asbury Park Summer 2021
The Black Swan
Much like he did with The Bonney years back, the Black Swan (Avery’s newest endeavor) will fill a void for those dining in Asbury Park this Summer.
It’s going to be 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…”
Avery plans to satisfy the beer and sports enthusiasts while also catering to those who’d rather not dine at a sports bar. The Black Swan is located in the center of town and is being built out inside a historical building that used to house Modine.
“I’m having fun testing The Black Swan’s food. I’m going into old recipes and breathing new life into them—tweaking one or two things to not change the spirit of the dish but give it that little bit of newness,” explained Avery. “This Irish- or British-inspired pub is a concept I’ve always wanted to do and I’m excited to give this my treatment.”
Soul Bone Broth
What is bone broth?
As Avery jumps into a new dining concept and continues to stimulate success at the Bonney Read, he has also been working on his independent food label where he is owner and lead bone broth brewer.
“It’s basically a chicken stock. But it’s a really healthy, highly nutrient-dense meat tea with amino acids,” said Avery. “Some of the stuff that’s in the bone broth is not really in our regular diets because we’re eating boneless, skinless chicken breasts. I have ulcerative colitis—similar to Crohn’s disease—and this is one of the things that helps it.”
Avery started small by securing a location to make his broth and sold it, primarily, to family and friends. And while Soul Bone Foods is still in its infancy, the business is expanding. This due to both the recent uptick in popularity of bone broth and the fact that it’s a delicious, healthy snack option or meal starter.
“It’s going well,” Avery explained. “I live a stressful lifestyle and I’m not always able to eat the healthiest. I have so much different, not always healthy, food in front of my face all day. But the broth is a great thing to eat any time of the day and I don’t have to think about it. So, I would say [I have as much] passion for health and wellness as I do for cooking amazing food in restaurants.”
The hospitality industry and the resulting work has taken James Avery from college in Florida, to work in Atlantic City, New York, and California. Still, Avery is Jersey to the core. Born in Spring Lake, the chef has worked hard to stay put with his family in Monmouth County.
“I was sick and tired of leaving [my family]. Now, my hospitality group is finally coming together with multiple restaurants and I’m involving people I’ve worked with for years.”
Avery’s NJ-based company, called Nicely Done Hospitality, is the culmination of his hard work over his career. Interestingly enough, it’s come after one of the craziest rollercoaster rides for restaurateurs, maybe ever.
“I’ve been taught a lot of valuable lessons due to COVID,” said Avery. “I wish we could just get back to normal and not being scared. But I like that there is a greater appreciation for restaurants now. People know how razor-thin our margins are after this last year. Now I’m just excited to open the Black Swan and move forward.”
John Copeland has returned to Manasquan, New Jersey, with his new Town Grill restaurant in the location where his original Broadway Grill restaurant resided nearly three decades ago.
Former regulars of Broadway Grill will be thrilled to know that fan favorites including the original waffle fries, broccoli soup, and coconut chicken salad, among other items have returned to take up residence on the new Town Grill menu.
After leaving Manasquan in 1995, Copeland went on to open four additional Broadway Grills in New Jersey, before moving to Florida in 2014. In the Sunshine State, he managed a popular beachfront restaurant and bar.
When the Committed Pig restaurant, in the original Broadway Grill location, was relocated from 168 Main Street to the former Maria’s Restaurant location down the street, the landlord tracked Copeland down in Florida and invited him to return.
Chicken and Waffles at Town Grill
Copeland’s Perspective
“I’ve always had a soft spot in my heart for Manasquan,” Copeland said. “It’s where I got my start in the restaurant business. I’m excited to be back and to once again get involved with the community I love.”
And the public health crisis, is also on Copeland’s mind, of course. “Given the challenging climate we are dealing with, I took great care in creating a dining experience that is not only safe but comfortable and inviting,” he said.
Breakfast, Lunch, and Dinner
The restaurant serves breakfast, lunch, and dinner every day. Breakfast options include mouthwatering pancakes and waffles, breakfast burritos, housemade corned-beef hash, biscuits and gravy, and so much more. If you love a good breakfast, you need to make it a point to visit Town Grill.
Blueberry pancakes at Town Grill in Manasquan
While breakfasts are very popular, the Town Grill’s lunch and dinner menus are not to be overlooked. Everything is so fresh and delicious. The restaurant prides itself on paying attention to every detail, from the steak and waffle fries to the housemade coleslaw and soups. You can’t go wrong with the salads, sandwiches, or wraps either. The extensive menu includes weekly specials as well.
Buffalo Chicken Wrap with sweet potato fries
A Warm Welcome from the Community
Manasquan has opened its arms up wide to welcome John Copeland back. Many well wishers have left comments on social media, about their excitement for Town Grill, recent good experiences, and fond memories of the Broadway Grill. Here are just a few:
“Loved the Broadway Grill. Welcome back. Looking forward to trying your new place out.”
“Had takeout last week and it was AMAZING!! Can’t wait to go back!!”
“Had breakfast on Sunday. Very good, can’t wait to try lunch!”
“We went for a late lunch/early dinner. My husband and I both had burgers, which were cooked perfectly, tasted very good and juicy. They even have gluten-free buns! The fries were good also. Desserts for both of us were apple pie in a cup, which was delicious, and rice pudding, which was also delicious. The service was top notch. Not only did our server check on us, the other server and owner/manager checked on us too. Great new place in town. Can only imagine their breakfast.”
Town grill is open seven days a week, from 8:00 a.m. to 8 p.m., serving breakfast, lunch, and dinner. Hours are subject to change.
Walking into Keyport’s Broad Street Diner on a Saturday afternoon in April, there were familiar, reassuring sights, sounds, and aromas that made concerns from the public health crisis melt away. For more than 14 months, New Jersey diners, cafes, and restaurants, dealing with lockdowns from the pandemic, have struggled to stay afloat. Some eateries have found ways to survive; others have not.
With vaccinations on the rise, along with the full bloom of the spring, there are reasons to be optimistic that we’ve seen the worst of the pandemic blues. Governor Murphy recently signed bill A-5444, providing $35 million in COVID-19 relief aid for New Jersey restaurants. Diners, like Broad Street, can operate at 50% capacity, provided they maintain social distancing protocols.
Broad Street Diner interior
Business is picking up at the Broad Street Diner, especially during breakfast hours. Owners Maria and Nick Kallas have been uplifted with the return of loyal patrons. In fact, many businesses in downtown Keyport were in full swing, with the streets filled with cars and people.
Broad Street Diner owners Maria and Nick Kallas
Because it was a special occasion—this fully vaccinated reporter hadn’t devoured a meal inside a diner in more than a year—it was cause to celebrate. That meant ordering one of the specials of the day: broiled lobster tails stuffed with crab meat. Delightful and delicious—a gourmet treat—as indicated by the two shells that were picked clean.
Lobster Tails at Broad Street Diner
A True Classic
But wait—don’t be judgmental and think this choice was extravagant. Lobster once was a standard menu item at New Jersey diners in the 1940s and 1950s. Lobster Thermidor was the favorite dish of legendary diner builder Jerry O’Mahony.
One of the founding fathers of the Garden State’s renowned diner business (New Jersey is the diner capital of the Solar System), O’Mahony, back in the day, frequently ate at diners he had built and sold, just to check in on his customers. The Broad Street is a circa-1952, real-deal, modular, prefabricated, stainless steel diner, built in O’Mahony’s Elizabeth factory. If you look closely, the O’Mahony tag can be found on the interior side of the diner’s front door.
Cheers, Jerry. These lobster tails were for you.
As for “the wife,” she ordered a signature Broad Street diner platter: the glorious challah French toast, adorned with fresh strawberries, blueberries, and slices of kiwi, all arranged like a colorful impressionist painting. It was absolutely sensational, as always.
Challah French Toast at Broad Street Diner
We decided to “go big,” so this meant that dessert was in order. Maria recommended fresh tapioca pudding with a glorious crown of whipped cream. It turned out to be a lovely suggestion.
Tapioca Pudding with whipped cream
Maria confessed that the months since March 2020 have been difficult. Like most diners throughout the state, Broad Street was forced to rethink and adapt its daily operations to take-out orders, online food delivery services, and bistro-style sidewalk dining—not as easy as it looks.
Take-out orders ready for pick up at Broad Street Diner
A Bright Outlook
The good vibrations on this sunny Saturday afternoon in Keyport kindled a spirit of optimism; well, cautious optimism, at the very least. It felt like things were on the mend regarding Covid-19. The most curious takeaway observation on this day was that the “new normal”—enjoying the food and friendly atmosphere inside a diner—felt a lot like the “old normal.” We savored the moment, with gratitude.
As we said goodbye, there was one telltale sign that some things have changed at the diner in order to conform to the new interior seating requirements. There he was, his slick-backed black hair glistening in the sunshine, decked out in his distinctive yellow jacket, tight leather pants, and strumming his pink guitar, sitting next to the metal sidewalk tables and chairs in front of the diner.
You could almost hear the King of Rock and Roll performing the haunting refrain that he usually sang as the final song at his concerts:
Take my hand
Take my whole life, too
For I can’t help
Falling in love with you
Yes, Elvis has left the building.
The Broad Street Diner
83 Broad Street
Keyport
732-497-0808 Facebook
RELEASE: Innovative celebrity chef David Burke opened his latest New Jersey restaurant, Belmar Kitchen by David Burke, last week.
Belmar Kitchen is located on the second level of the popular Beach Haus Brewery on Belmar’s Main Street, where another Burke venture—the festive and casual Beach Haus Bar and Grill by David Burke—is also located. The Belmar Kitchen has a contemporary, casual, bistro-like vibe serving a beer-friendly menu with finely crafted dishes and full-service bar.
“[David] has a great following and has created concepts at very different levels,” said brewery co-owner Joel Brudner. “We look forward to continuing our fantastic partnership.”
Beach Hause Bar
Brudner and co-owner Christopher McCallion opened Beach Haus Brewery in 2015 in the large, Main Street building that once housed Freedman’s Bakery. It is located in Belmar’s downtown area, five blocks from the beach and steps from train and bus stops. The Brewery has a total occupancy of 440. Belmar Kitchen will seat approximately 100 guests.
Chicken Milanese
“Belmar Kitchen will be an asset to the already popular Beach Haus,” said Burke. “I am very excited about this concept, it’s new and different and my team has had a very positive experience developing and executing this fun dining concept with Joel, Chris and their team. Our concept embraces locals and tourists alike who all love craft beers and serious food.”
Belmar Kitchen salmon
Belmar Kitchen is located on the second level and will offer a more formal and subdued dining experience, albeit with the continued fun, casual ambiance. The décor is chic, rustic warehouse with whimsical accents throughout, for example wall mountings consisting of front halves of bicycles bursting through a wall, rustic doors propped up against walls leading to nowhere and suspended reclaimed flying windows painted Jackson Pollack-style in bright colors. The dining room uses sizable distressed wooden tables and has a large bar that faces the exposed kitchen. There is also an interactive chef’s table next to the kitchen.
Key to Belmar Kitchen is a gorgeous, hand-built, wood-fired Stefano Ferraro Napoli pizza oven, which was originally installed in Beach Haus in 2015. Some plans brewing for the summer at Beach Haus include creating more open-air and outdoor seating on the first level and grab-and-go items.
Stay tuned for a more in-depth story about this new Jersey Shore spot, coming soon to Jersey Bites!
Belmar Kitchen by David Burke (at the Beach Haus Brewery)
801 Main Street, Belmar, NJ
732-202-7782 belmarkitchenbydb.com
As the team at Glenbrook Brewery can attest, you should never underestimate the power of a cheap malt extract home brew starter kit. These kits have sparked more than their share of brewery startups. When a brother-in-law gifted Heath Traver one in 2011, it created an obsession. Brothers-in-law figure prominently in this story because it was another one, Darren Cregan, who teamed up with Heath to create Glenbrook Brewing and named it after the street their wives grew up on.
Brewer Heath Traver with partner Darren Cregan (left to right)
By 2015, Traver was winning home brew awards, including a second place for a pumpkin ale brewed for the Morristown MASH (Morristown Area Society of Homebrewers) event. That’s also about the time when Cregan and Traver started looking for properties to take this hobby to the next level. After some misfires and a false start, it was Morristown’s mayor who suggested setting up the brewery in an old mechanic’s shop—in a downtown area that’s mid-revitalization. COVID threw them another curveball and caused more delays, but the six-year journey culminated when they opened Glenbrook Brewery in early 2021.
The Scene
“A new local brewery with a revolutionary twist” is how Glenbrook is described on the website. Morristown is steeped in Revolutionary War history and Washington did indeed sleep there. The General made the Ford Mansion, part of the Morristown National Park, his headquarters from December 1779 to June 1780. All of the Glenbrook Brewery’s beers are named to evoke the area’s colonial history, which was a delight for this history geek.
The brewery, however, has a more relatively modern, industrial vibe. It’s spacious with plenty of natural light (great for Instagram photos!) and gleaming bright tanks. The staff is friendly and attentive. Darren and Heath told me they are getting a lot of local support for the brewery and I noticed quite an age range in the busy tap room. The family-friendly spot serves in-house birch beer, too.
Glenbrook Brewery’s Beer
In keeping with their local commitment, hops are sourced from a farm in Randolph, NJ, and malts from neighboring New York. Beer styles range from the dark and roasty Jacob Arnold Porter (named for the owner of a long-gone colonial tavern, which was also one of General Washington’s haunts) to light and crisp MacCulloch Kolsch.
Their Colonial Ale, also light and bright, is the perfect companion for a slice of pizza. It makes a surprisingly good shandy when mixed with the mango hard seltzer. Seriously. Hopheads are well represented with a New England IPA—Fort No-Nonsense IPA—and the well-balanced Morristown Style IPA.
Darren remarked about how fastidious Traver is when it comes to keeping a clean brewhouse. I can attest to that. Although they had only been open a couple of weeks when we went, I didn’t find one off flavor in the entire tap list. Everything was spot on and that is an impressive feat.
Looking Ahead
Right now, Traver and Cregan are just trying to keep the taps flowing at Glenbrook. They hadn’t originally planned on having such a large tap room so the short term goal is to fill all twelve available taps. Once they are comfortable with that, they plan on expanding to local bars and restaurants.
Of course, they plan on adding new styles and flavors as well so that there will always be something new to try at Glenbrook Brewery, located just off the Morristown Green.
Glenbrook Brewery
95 Morris Street
Morristown, NJ Website
Hours (subject to change):
Wednesday through Friday: 4 to 10 p.m.
Saturday: noon to 10 p.m.
Sunday: noon to 6 p.m.
Due to high demand, seatings are limited to 90 minutes so please expect and respect that.
It’s been a long time since I’ve written about Fourth Creek’s sweet red pepper relish. It was their first product and I absolutely fell in love with it. I’m a huge red pepper jam fan. If I use my imagination, I can find 101 ways to work it into my favorite recipes. If you’re making lamb this Easter, it’s the perfect accompaniment. Ditch the mint jelly and instead add some fresh, finely chopped mint to this Rumson, New Jersey, company’s red pepper relish. I doubt you will ever eat lamb without it again.
The Fourth Creek product line has expanded over the years, with several new and exciting relish varieties. It’s available in grocery stores and specialty shops across the state and nationally.
I’m obsessed with the balsamic vinegar and peppers, which you can add to practically anything for a wonderful tang and sweetness. I love it on sandwiches and, as pictured below, with spaghetti squash and turkey sausage. It elevates a pretty boring diet dish to something completely satisfying with just 40 added calories for two tablespoons. On the Fourth Creek website, it’s described as “buttery, basil-y, bruschetta like. Sweet and savory at the same time. Rich notes of butter and olive oil, balanced by balsamic and basil with sweet and savory peppers and onions.” I think that sums it up perfectly.
Fourth Creek Food Co. founder Andy Schiavetti, whose mother first developed the sweet red pepper relish recipe, began Fourth Creek Food Co. in 2010 to “capture the memories of his childhood in a jar: good times with friends and family at summer BBQs, family dinners, and neighborhood parties.”
The family served Andy’s mom’s sweet red pepper relish at every gathering throughout his childhood, and as their group of family and friends grew, so did the requests for the relish. Soon enough, the relish became a calling card that was always around—brought along to every party, holiday, and beach trip.
I recently tried it with Brussels sprouts and found my new favorite way to make them. It adds the perfect balance of sweetness and acid to the dish.
New Varieties to Try
The new smoky chipotle corn relish is a fantastic addition to liven up nachos, queso, hot dogs—you name it. I tried it as a topper to these Mexican stuffed peppers. It would also make a great dip, mixed with black beans.
One of the company’s newer products is the cucumber relish, which is sweet and chunky. I think it would be fantastic in a tartar sauce or in potato salad. I’m looking forward to experimenting with it during grilling season.
Fourth Creek Relish varieties
I hope you’ll give Fourth Creek relishes a try. Tag me with your creations on Instagram @JerseyBites.
The writer was invited to visit Grand Lux Cafe and the meal was complimentary.
Start with savory appetizers; finish with scrumptious desserts. Enjoy all of the of deliciousness in between. Grand Lux Cafe, located at Garden State Plaza in Paramus, NJ, welcomes guests for a wide variety of delightful dining experiences. Serving lunch, dinner, Happy Hour, and weekend brunch, the restaurant is a go-to for family celebrations, friendly get-togethers and date night. It’s also ideal for solo dining whenever you’re in the area.
We stopped by for a delicious Sunday dinner. The spacious dining room is absolutely beautiful, with its classic design, towering ceilings, and seating for parties of all sizes. The restaurant also offers convenient takeout and delivery service, just right for these times.
On the Menu
If you’re having a meal with people who have different tastes and dietary preferences, it will be easy to find foods to suit everyone. The menu’s many categories include starters, salads, pasta and pizzas, burgers and sandwiches, casual cuisine, steaks and seafood, sides, lunch specials, weekend brunch, desserts, and of course, beverages.
Double-stuffed potato spring rolls
The irresistible starters are nice for table sharing to kick off a meal. The double-stuffed potato spring rolls are made with creamy mashed potatoes rolled in crispy Asian wrappers and topped with melted cheddar, Applewood smoked bacon, and green onion. Sour cream, for dipping, accompanies this hearty starter.
The eggplant parmesan fritters are tasty little stacks of eggplant, mozzarella, Fontina, and parmesan cheeses, lightly breaded and fried, and served over marinara sauce. Other favorites include mini cheeseburgers, Buffalo wings, and Grand fried calamari.
Crispy avocado salad
Start with a Salad
If you’re eating light or looking for another way to begin your meal, the salads offer a strong set of options. We like the crispy avocado salad, which combines fresh mixed greens with tomato, corn, red onion, and radish. The generous portion is topped with feta, tortilla strips, and crispy avocado pieces garnished with a honey-lime dressing. Additional salad choices include the Greek beet salad; kale and warm grains; chili-lime chicken and mango salad; and of course, classics like Caesar or wedge salad.
Spicy ginger beef
Grand Casual Cuisine
If you’re looking for cuisine with global inspiration, try the Global casual cuisine options. These choices include spicy ginger beef, a stir fry in a savory soy-ginger sauce with a delectable mix of beef tenderloin, shitake mushrooms, sugar snap peas, bok choy, red onion, and sesame seeds served with steamed white rice.
Another way to go is the Indochine shrimp and chicken. This Asian dish has the ideal fusion of Indian and Chinese flavors. It combines jumbo shrimp and chicken with onions and sweet ginger sautéed in a sauce with just the right touch of curry, plum wine, and a little cream. Topped with sun-dried cherries and apricots, this dish is served with steamed rice.
“The Best” carrot cake
The Best for Last…Literally
Be sure to save room for dessert. Grand Lux Cafe has the carrot cake of your dreams—actually called the “Best,” this scrumptious favorite is moist and rich but not too sweet.
There are also cheesecake selections, including key lime pie and red velvet cake. The Bake to Order desserts, including warm rustic apple pie and molten chocolate cake, take a little bit more time to prepare, but they’re worth the wait.
We’ll be back soon for their weekend brunch service when the menu includes omelettes, smoked salmon Benedict, huevos rancheros, lemon poppy seed pancakes, fried chicken and waffles, and more.
Generous portions, mouthwatering selections, and excellent service are all a part of the Grand Lux Cafe experience. Grand Lux Cafe has additional locations in Florida, Georgia, Illinois, Nevada, New York, Pennsylvania, and Texas.
Aside from my late father’s liverwurst-and-mustard-on-white that, incredibly and revoltingly, he would often dunk in hot tea, I have encountered few sandwiches that I have been unwilling to eat and enjoy.
Sandwiches are my favorite food “thing.”
Having grown up in Cumberland County, working for many years in Cape May County, and now living in Atlantic County for the past 32 years, I have found some great sandwiches in this oft-overlooked corner of the state: sandwiches so outstanding that they deserve recognition and a strong recommendation that you try them for yourself.
Over the next several weeks, I will be writing about my favorite sandwiches from each of these counties and telling you exactly what makes them so special. Maybe it is an unusual ingredient, perhaps a unique sauce, or it is possible that it is simply a traditional sandwich done exceptionally well. Whatever it is that sets these sandwiches apart from all others, you will know it.
But I needed to set three ground rules for myself.
Because this list is all about one-of-a-kind sandwiches, my first rule was that there would be no sandwiches from chain outlets. That excluded a number of great sub shops in this area, such as Sack O’Subs, which has seven outlets in Cape May and Atlantic Counties, including one in Absecon that I patronize quite often. Still, it seemed to me that if you could get an equally great sandwich at any one of a number of locations, then that sandwich, by definition, is not unique.
My second rule was a bit more challenging: I had to determine what actually constituted a sandwich. By most standards, a sandwich is two or more pieces of bread with filling inside. But as I turned this over in my mind, I recognized a critical inconsistency when trying to apply this simplistic definition to a number of food items.
Were two pieces of bread really needed for something to be considered a sandwich? If so, no sub (or hoagie, or whatever you like to call them) or wrap would ever fit the definition, which seems preposterous to me. So, I amended my personal definition to include not only bread, but also a wrap and a roll split in two. That seemed to cover all my bases.
Until I considered the hot dog, which, of course, sits inside a split roll. But for nebulous reasons that I admittedly cannot clearly define nor coherently defend, a hot dog, to me, is not a sandwich: It is sandwich-like, but it falls short. Others are free to disagree and, perhaps, we can have that debate at another time.
For my purposes in preparing this list, I decided that the definition-defying hot dog would be excluded from by deliberations. Interestingly, though, if I decided that I would include hot dogs, then one entry on my forthcoming lists would be honored twice (I’ll tell you about it when the time comes). Aside from that, my final decision was that I would consider a sandwich to be any combination of meat, cheese and/or vegetables between at least two pieces of bread, inside of a roll, or in a wrap.
Readers should be thankful that I did not adopt my wife’s arbitrary and rigid sandwich standards, which, by her definition, would have excluded not only hot dogs, but also burgers, cheesesteaks, and all manner of subs/hoagies. So sure that her view as to what constitutes a sandwich is the only correct option that the series of counterpoints I raised to her argument resulted in a terse, “We need to stop this conversation or you’ll ruin my day.” After 28 years of marriage, I know when to quit (usually). This was such an occasion.
The final rule—one that I knew better than to discuss with my wife—was that the sandwich had to be hand-held: There would be no sloppy, open-face, knife-and-fork-required offerings on this list.
With the rules and definition set, I look forward to sharing with you my favorite Atlantic County sandwiches.
Number 3: The Jezebel
Tony Boloney’s
300 Oriental Avenue
Atlantic City, NJ 08401
609-344-8669 tonyboloneys.com
Tony Boloneys storefront
Tony Boloney’s menu is known for some unique flavor combinations.
There’s the Jewish Cowboy pizza (eight-hour smoked brisket, Passover sauce, babushka beet horseradish, smoked mozzarella and parsley). Among the extensive offering of French fries, there’s the Aloo—sesame seeds, coconut curry tikka masala, vegan or fresh mozzarella, fresh jalapeños, cilantro, and green chutney. Looking for something lighter? Maybe try the Sh#tfaced Wings made with honey stout barbecue sauce and crushed Fritos.
With offerings as wild as these—and many more—it is not surprising that you will find here one of the most outrageous and delicious sandwiches Atlantic County has to offer.
Readers, I introduce you to The Jezebel.
Bearing the name of the notorious biblical queen, Tony Boloney’s Jezebel (pictured at top) is every bit as colorful and alluring as its namesake.
The Jezebel is an exceptional combination of spicy Nashville boneless fried chicken, sour dill pickles, smoked mozzarella and purple slaw topped with dill aioli (a mayonnaise-like sauce). Although you can choose from among a seeded roll, an Atlantic City sub roll, a wrap, or fries as your vessel for this delectable and devious monstrosity, I recommend opting for the seeded roll, as the seeds add a pleasant texture that nicely complements the other ingredients.
At about a foot long, this sandwich is a lot of food, but it is not so much as to be a frustrating, sloppy mess to eat. The roll is nicely filled and is an excellent balance of sweet and spicy ingredients: You will taste everything and no single component of the sandwich will upstage another.
If you find it impossible to finish the entire Jezebel in one sitting, you should know that you are not alone. But do not throw away what is left. Just wrap it in plastic, put it in the refrigerator, and enjoy it later. It holds very well and is just as tasty cold as it is hot.
Admittedly, there is not much to a meatball sub: Just meatballs, sauce, cheese, and bread.
But this thin list of ingredients is what makes this sandwich so deceptively difficult to pull off. With no room to hide a substandard element, it is critical that each component be able to stand on its own.
A slightly dry meatball, an uninspiring sauce, a cellulose-tasting cheese, or bread with little texture—any one of these is enough to doom a meatball sub and sadden the person who ordered it. Frankly, few places can get it right.
Carluccio’s, however, gets it right. Every time.
Carluccio’s
A small but bright and comfortable restaurant located at the intersection of New and Tilton Roads in Northfield, Carluccio’s has been earning devoted diners by offering authentic Italian dishes—including pizzas cooked at 1000 degrees—since opening in 2012.
While it’s well known locally, Carluccio’s gained national attention when the popular Food Network show Diners, Drive-Ins and Dives featured the spot on a 2014 episode. Typically, that kind of glitz turns me off to a place, but in this case, the meatball parmigiana sub outshines the brightest lights the culinary entertainment industry has to offer.
Here’s the breakdown on what makes Carluccio’s meatball parm the very best you will find in Atlantic County:
The meatballs are large, tender, moist, and flavorful. The seasoning is perfect enough to let you know that this is neither a hamburger nor meatloaf. This is a real, Nonna-style Italian meatball.
The sauce is so good that Carluccio’s gives you a double portion: a generous blanket atop the meatballs and a cup on the side for dipping—or drinking. No one could blame you if you did: It is really that good. Slightly sweet and just a touch more pink than red, the sauce serves to elevate the meatballs, not drown them.
The melted mozzarella cheese is appropriately stringy without being annoying, and there is just enough on the sandwich to tie the meatballs, sauce, and bread together.
Speaking of the bread, this is the key ingredient that takes this sandwich from great to extraordinary. While you can choose the bread for your meatball parm—options include semolina, multigrain, and flour tortilla—I beg you to opt for the Atlantic City roll. The reason is scientific.
For those not familiar with an Atlantic City roll, it is characterized by a crisp exterior and a soft, somewhat dense interior. What makes this roll so special and so unique to this part of South Jersey is the water with which it is made.
The local water is from the Kirkwood-Cohansey Aquifer, an underground lake of sorts, tapped in the 1890s by Dr. Jonathan Pitney as a water source for Atlantic City. It covers nearly 3,000 square miles and holds almost 18 trillion gallons (enough to put the entirety of New Jersey under 10 feet of water). Though it may be hard to believe, many regard this water as the cleanest and purest water in the world.
This water is also slightly more acidic than water found elsewhere. (The average water acidity nationwide is 7.8 while locally it is 7.2: The lower the number, the more acidic.) While this may not seem like a large difference, it is significant enough to affect the taste and texture of bread. The more acid in the water makes for softer water, and soft water benefits two industries: Laundries and bakeries making hard-crusted bread. Soft water absorbs more flour so the few area bakeries that make Atlantic City rolls add more of it, which makes the bread unique.
The crispness of the bread—made even crispier by a stint in the 1000-degree pizza oven—combined with the meatballs, sauce, and cheese, make this a sandwich worth driving for.
And if you enjoy some spice in your sandwich, order yours with hot peppers.
Baglianis The Godfather
Number 1: The Godfather
Bagliani’s Market
417 12th Street
Hammonton, NJ 08037
609-561-0693 baglianis.com
You cannot swing a salami in New Jersey without hitting a sandwich joint that makes a good Italian sub—even a very good one, for that matter.
Considerably harder, however, is finding the best, but I have done that work for you.
Readers, you can search from one end of the Turnpike to the other, and you can scour every deli and sub shop between Cape May and High Point, from the Atlantic to the Delaware, and you will find the state’s most delicious Italian sub at only one small place.
Bagliani’s Market in Hammonton
Baglianis storefront
Located in western Atlantic County, the largely agricultural town of Hammonton has a long, deep Italian heritage. So prevalent is Italian culture in the town that Hammonton has the distinction of being the home to the annual Our Lady of Mount Carmel Festival. At 146 years old, the festival is the nation’s longest-running special event dedicated to the celebration of the Italian community and culture.
So it only seems to make sense that the state’s best sandwich—and an Italian one at that—would be found here.
The Godfather is an Italian sub, no doubt, but it is not just some salami and provolone slapped inside a roll. The Godfather, beyond being a sandwich, is an experience, and one that starts well before you take your first bite.
It begins when you enter Bagliani’s and your nose and eyes are treated to the heady, intoxicating aromas and sights of a true Italian market: cured meats, sweet onions, vinegars, breads, oregano and basil, fresh produce, homemade salads and pastas, grocery items, and a large wall of nothing but imported cheeses all combine to create an irresistible invitation to the deli section in the back end of this small market.
After ordering your Godfather (you might consider calling ahead as the place can get quite busy, especially on weekends), enjoy your wait time for your sandwich (and the fast-moving line you will likely stand in to pay for it) by listening to some of the customer chatter: old friends seeing each other again in the market, farmers talking about how crops are doing this year, and the plans of beachgoers who stopped in to pick up sandwiches for their ride to the shore. This is a small-town food spot at its absolute finest.
Baglianis The Godfather
The Godfather is what other Italian subs can only aspire to be. You get real Italian ingredients—prosciutto, soppressata, dry-cured capicola, and sharp provolone. The heart of the sandwich is topped with lettuce, tomato, and onions and piled onto a crusty, seeded Italian roll, which comes from Formica’s Bakery, in Atlantic City.
This alone would be enough to make this a great sandwich, but Bagliani’s puts the Godfather over the top with the addition of marinated eggplant. Yes, it’s an uncommon ingredient for a sub, to be sure, but one that plays a critical role in delivering the ultimate sandwich-eating experience. Some sandwich shops might add a splash of red wine vinegar to provide an extra punch of flavor. Bagliani’s has opted instead to use its chopped, marinated eggplant to deliver a subtle but noticeable piquant note that you simply won’t taste in any other Italian sub.
The first bite into the Godfather—and every bite after that—is truly an espolsione of deep, rich, and memorable tastes and textures. You start with the initial crunch of the roll, then move to the slightly spicy and toothsome meats. Then you hit the unmistakable sharpness of the generous portion of aged provolone, all cooled by fresh lettuce, tomatoes, and onions, and finished by the vinegary bite of the marinated eggplant.
The Godfather comes in three sizes: Bambino (about 6 inches: $7), half (about 12 inches: $11), and whole (about 18 inches: $21). Consider yourself warned: Whatever size you choose, it will not be enough.
On March 22, D’Artagnan will offer passionate cooks and cassoulet aficionados the
chance to not only witness, but be part of its long-awaited Annual Cassoulet War. And
this year, the well-loved is taking the event virtual.
Coming Soon, Live on Zoom
For seven years now, this culinary event has been carrying on a competitive French
tradition between villages. This time, though, will be quite different because eight
international chefs will battle it out for cassoulet supremacy on the Zoom ring—with each
one being given the chance to explain why their own recipe is the best. It is
expected that in the process, the renowned guests will also offer personal tips
and tricks to help attendees improve their own cassoulet recipes, including how to
spot and choose authentic ingredients and how various cooking techniques affect the
final taste of the dish.
Attendees can also anticipate debates over nuances of cassoulet preparation like the
addition of sausages, game birds, tomato paste, and breadcrumbs.
As per Cassoulet War tradition, it is also very likely that the chefs will get into heated
arguments all in the name of proving their cassoulet’s superiority. But never worry as all
these are part of what makes this event so fun and exciting.
In addition, you can expect to see participants reminisce about the best cassoulet they ever had
and the best wines to pair with this special casserole from the southern France. Attendees will have the opportunity to ask the guest chefs questions.
Participating Chefs
Daniel Boulud, owner of several multi-starred restaurants
Tom Colicchio, Top Chef creator and founder of Crafted Hospitality
Hélène Darroze, 3 Michelin star chef
Elizabeth Falkner, consulting chef / has appeared on Iron Chef America
Pierre Landet, seasoned French chef / three-time winner of Cassoulet Wars
Danny Meyer, renowned restaurateur
Eric Ripert, chef and owner of Le Bernardin, the only restaurant that has been awarded with 4 New York Times Stars for 30 consecutive years
The live event will take place on March 22 from 7 p.m. to 8 p.m. and is open to
anyone with internet access. To attend, simply register at this link.
The Rahway Arts and Business Partnership, looking to remain engaged with faithful foodies and area restaurants as the Covid-19 pandemic persists, is offering passports to its annual “Taste of Spring” wine-, food- and aperitif-tasting extravaganza.
This year’s event has been reconfigured as a “passport” program due to Covid-19 restrictions. In a press statement, Amy Garcia Phillips and Ann Marie Williams, managing directors of the Rahway Arts and Business Partnership, explained that hungry fans can purchase $5 Taste of Spring passports from one of four passport locations during four weekends in April, in order to become foodie “tourists,” visiting participating Rahway-area establishments during scheduled times.
Each Rahway Taste of Spring passport comes with a complimentary “Multi-Tensil,” an innovative plastic flatware design that combines the functions of a knife, fork and spoon.
Passport Purchase Locations
Passport purchases are cash only. Purchase your passport at any of the following locations:
Beana’s Para Siempre: 988 St. George’s Ave., Rahway
Witty’s Fine Wine and Liquors: 870 St. George’s Ave., Rahway
Rahway Recreation Center
“Tourists can present their passport and pay only $5 for a special Taste of Spring feature,” Garcia Phillips said. “Tasters will be treated to many of the same delectable desserts and enticing cuisine that is a signature part of Rahway’s annual event. You will even be able to vote for your favorites.”
The passport schedule runs Thursday through Sunday, on the following weekends:
April 8-11
April 15-18
April 22-25
April 29-May 2
Garcia Phillips said details of participating establishments and their locations are available on the website RahwayIsHappening.com.
Pictured are scenes from Rahway’s gala 2019 Taste of Spring event, which was held at the Rahway Civic Center. This year, due to concerns regarding the coronavirus, the event is organized as a “passport” program, where foodie tourists can visit establishments in the Rahway area. The hope is that the Taste of Spring will return to the city’s civic center as an indoor event in 2022.
Food and drink from passport samples are meant to be enjoyed “on the go.” Garcia Phillips encouraged taste tourists to be mindful of indoor dining limitations, mask wearing and social distancing protocols brought on by the pandemic. “However, if the passport fare tickles your palate, feel free to head back in and order a full meal,” she said.
Participating Establishments
Rahway establishments participating in the passport program include the following:
Beana’s Para Siempre
The Coffee Box
Cook’s Kitch’n
CubaNu Restaurant and Lounge
Dairy Queen
Dervish Kabob and Grill
Gyros Corner
Hugo’s Peruvian Cuisine
Il Forna a Legna
The Irving Inn Social
Juice Hub
La Malinche
The Lounge at Watt Hotel
Luciano’s Ristorante
Madina Halal Platter
Melao Cafe and Creamery
Michelino’s Pizza
Mr. Subs 3
Nancy’s Townehouse Pizza
Olivia’s Catering and Dining
Rahway Bagels
Rahway Fried Chicken
Rahway Nutrition
Sabor Peruano
Uruguma Herbalife
Wet Ticket Brewing
Wheelie Good Pierogi
Witty’s Fine Wine and Liquors
The World Famous Waiting Room
Establishments from the surrounding area include the following:
Bahama Breeze (Woodbridge)
Chevys Fresh Mex (Linden)
Climax Brewery (Roselle Park)
Cooks Kitch’n Express (Menlo Park Mall/Edison)
Havana Central (Menlo Park Mall/Edison)
La Bon Bakery (Woodbridge)
Meson Tropical (Linden)
Railside Cafe (Fanwood)
The Tavern at Ash Brook (Scotch Plains)
Rahway’s 2019 Taste of Spring event, which was held at the Rahway Civic Center. The hope is that the Taste of Spring will return to the city’s civic center as an indoor event in 2022.
The Taste of Spring event typically is held at the Rahway Civic Center, but concerns over the coronavirus have shuttered the indoor gathering. Ever optimistic, Garcia Phillips encouraged food tourists to save the date for next year’s Rahway’s Taste of Spring, planned for April 8, 2022, when the event is slated to return to the city’s recreation center.
According to information posted on the Rahway Arts and Business Partnership website, the mission of the group, which was established in 2009, is to “create a diverse, vibrant and economically and socially sound community within Rahway; develop activities and programs that encourage the long-term success of the art community; promote awareness of the value of the arts and directly support arts programs that encourage the diversity of Rahway citizens and businesses and their participation in the successful development of Rahway; and create and encourage an atmosphere that builds strong arts organizations and increases the community and business appeal of Rahway.
I am not quite ready to group Point Pleasant, New Jersey, into the list of mystical places like Stonehenge, the Bermuda Triangle, or the island from Lost. I’m close, though. I mean, how else can you explain the fact that a small Jersey Shore town, barely over four square miles, has spawned three successful fast-casual food-chain establishments. It’s supernatural, I tell you!
Not to get overly food historian on you, as I am well aware that Wichita Kansas gave birth to two iconic food chains—White Castle and Pizza Hut—but considering Doo Dah (Wichita’s cute nickname) has over 600,000 people, that seems reasonable. Point Pleasant, on the other hand, has a population of less than 5,000 before the Summer Benny swell. Is it the water? Maybe. Could it be the salt air? Perhaps. But until you can prove to me otherwise, I am going to assume it is due to a unique electromagnetic pull that draws culinary talent to its border.
The reality is that New Jersey has always been a gastronomic hot spot. We have some of the world’s best pizza joints. Our subs, hoagies, and hero sandwiches are second to none and the diversity throughout the state offers some of the best ethnic food enclaves in the country. So, it makes sense that New Jersey is home to great chain restaurants, but still—why Point Pleasant?
Jersey Mike’s current location in Point Pleasant Beach
Jersey Mike’s: It All Started Here
In 1956, Mike’s Subs opened a storefront in Point Pleasant. Sub sandwiches were not as ubiquitous as they are today. At that time, most delis and restaurants were mom-and-pop shops and if you wanted to survive, you had to be good. Mike’s was good and very quickly became an area favorite, as they sold ham-and-cheese combos to vacationing families at the shore.
According to Jersey Mike’s website, the story goes that a 17-year-old Peter Cancro, who had been working at Mike’s since 1971, overheard his boss mention that he was thinking of selling the business. Peter approached his football coach, who he knew also happened to be a banker, about the idea of buying the business.
With his coach’s backing, Peter took control of the sandwich shop and slowly grew the business locally. In 1987, Peter decided to franchise the shop and changed the name to Jersey Mike’s Subs in hopes to capture the Jersey allure.
Today, Jersey Mike’s has over 2,000 locations throughout the country. It is rumored that all locations bake their bread with New Jersey sourced water to make authentic sub sandwiches and Philly cheesesteaks for Garden State expats and everyone else yearning for a taste of the Northeast.
Surf Taco: Hang 10
Take one look at taco chain Surf Taco’s IG, with its images of waves and sand, and you very well might expect to find them located in Hawaii or California. In fact, they almost were. I listened to theShifting Perceptions podcast’s interview with Surf Taco’s owner, Rob Nagel, discuss his interesting trek from former Jersey Shore lifeguard by day, bartender by night, to eventual restaurateur. His story only gives further credence to my belief that something more than coincidence was afoot.
The original concept for the chain restaurant was to be “Surf and Subs.” The plan was to offer fresh food and chill vibes throughout the beach communities in SoCal. Plans changed, however, as Nagel and his future wife unexpectedly returned to New Jersey. Still, that did not keep Nagel from seeing his vision come to fruition. With a quick alteration to his plan, he replaced subs with tacos. On Memorial Day Weekend 2001, Nagel and his fellow owners opened the first Surf Taco in Point Pleasant, introducing their “coastal cuisine” and laid-back, surf-culture brand to the Jersey Shore.
Today, the chain boasts 11 shops sprinkled throughout Jersey beach towns. They’ve also opened their first in Florida. All serve an eccentric menu of seafood-infused Tex-Mex (That including the monster-sized creation, Tsunami Burrito.) Sitting inside the art-filled dining room, you might half expect you to find Jeff Spicoli and friends munching on some tasty waves.
Bubbakoos takeout
Bubbakoo’s Burritos: The New Kid on the Block
In 2008, lightning struck for a third time as Paul Altero and Bill Hart partnered to open the first Bubbakoo’s Burritos, in Point Pleasant. As their website says, it quickly became a place for people to relax and enjoy a great meal. Their first digs, coincidentally, shared a dining room with Jersey Mike’s. The unique blend of skater-meets-street atmosphere and the fresh approach to Tex-Mex quickly grew a cultlike following.
Bubbakoo’s took advantage of the affordable leases available during the housing bust and expanded its presence throughout the state. As of this post, there are over 48 locations across eight states, with another 77 in development. Bubbakoo’s offers a four-step “build-your-own-tacos-burritos-and-bowls system. Customers choose a protein and add-ons, in addition to the signature Chiwawa: a panko-crusted, cheesy rice ball.
I may have hyperbolized the paranormal origins of these restaurant chains. The truth is, Point Pleasant was the right place at the right THREE times. Plus, New Jersey is filled with talented entrepreneurs.
Did I mention that Point Pleasant was built on an ancient burial ground? I kid!
