It was 10:30 a.m. on a stifling Tuesday morning in mid-August, just in time for brunch. Even though I was hungry, it took several minutes before this reporter sat down in the Amwell Valley Diner, which is located on Route 31 in Ringoes, set upon the rolling hills and cornfields of Hunterdon County.
The interior design today—note the glistening terrazzo floor
Diner Reunion
First I spent time chatting with the owners, Aglaia and Simon Siliverdis, whom I hadn’t seen in about eight years. We studied the workmanship of their eatery, built in 1959 by Joe Swingle and his manufacturing company. We admired the beautiful, vintage terrazzo floor, and smiled when we looked at black-and-white photos of the original interior design. These are kept tucked away in a drawer near the cash register.
A Familiar Choice
I took my seat at the booth and asked my lovely wife if she had seen a menu. She said she didn’t need a menu. She had ordered pancakes for herself and “already knew” what I wanted—two eggs over easy with well-done corned beef hash, home fries, wheat toast, and coffee with milk.
Before I could say the words, “Hey, how did you know what I wanted…” I stopped and smiled. Yes, I admitted it was rather predictable. This is a dish I frequently get when visiting almost any diner on almost any morning in almost any town in New Jersey (or elsewhere).
It’s always a treat: delicious and nutritious. Familiarity breeds reassuring pleasure with comfort food. Breakfast any time of the day—it’s a good thing. Many diner owners and waitresses often take pride in anticipating what their regular customers will order as soon as they see them walk through the front door.
The usual: eggs over easy with well-done corned beef hash and home fries
Daily Specials
Diner menus can be remarkably expansive, however many customers tend to stick with two or three old favorites. But specials of the day, along with featured soups and delicious fresh salads are not to be overlooked. In fact, the weekly lunch specials at the Amwell Valley Diner were colorfully spelled out on the inside window of the vestibule. Each tempting item only $9.99, including soup or salad and one side order. The list included chopped beefsteak on Monday, eggplant parmigiana on Tuesday, meatloaf on Wednesday, beef liver on Thursday, and fried or stuffed flounder on Friday.
A Look at Dessert
Sipping multiple cups of coffee, we convinced ourselves that it was too early to order dessert, but I must say the creamy smooth chocolate layer cake, adorned with chunks of chocolate, seductively sitting in the display case behind the counter, looked mighty good. I took my time as I photographed that decadent little beauty.
Chocolate layer cake
Back in Time
The Swingle Diner Manufacturing Company, located in Middlesex, which produced around 145 diners between 1957 and 1989, built the Amwell Valley Diner. Joe Swingle was New Jersey’s much-admired diner Renaissance man during the golden era of the 20th century—when diners were modular, prefabricated, engineered products built in sections inside a factory.
The honorable Mr. Swingle had expertise in all phases of the business: he was a diner sales rep, he ran his own successful Swingle’s “Air Conditioned” Diner on Route 22 in Springfield, and established the diner production company.
Photo of a photo: the diner’s original colonial-style interior design
Pre-Amwell Valley Days
The Amwell Valley has a mobile history, an eatery that operated in several locations. It opened as the Tamarack Diner in 1959 on East Main Street in downtown Somerville. Several years later the structure was picked up and moved to West Main Street. It eventually closed and was put into storage.
Ironically, Aglaia worked as an art teacher in the Somerville public school system during this period and often stopped in at the Tamarack for lunch and supper. Little did she know at the time that one day she would be welcoming customers to this establishment.
The diner’s original name referred to the type of wood that was a traditional material of choice to support the hulls of 19th century whaling ships. As such, the diner had an interior that featured hanging ceiling lamps and iconic nautical-style design appointments. It pioneered the family-friendly “colonial” look for diners. Less emphasis was placed on stainless steel in favor of wood, stone, brick and copper trim, inside and out.
Aglaia Siliverdis
Back in Business
In 1982 the Tamarack resurfaced as the Amwell Valley Diner at its current location on Route 31, and was put on the market for sale seven years later. Simon Siliverdis, who had operated diners with his brothers during the 1960s and 1970s, thought it would be fun to run the Amwell Diner “for a few years.” Those few years passed quickly. Members of the Siliverdis family celebrated their silver anniversary of ownership in April 2014 and recently marked their 30th year as owners and operators of the diner.
After finishing brunch followed by a bit more conversation, we bid farewell to Aglaia, Simon and the waitstaff. “See you next time,” we said, well aware that we don’t often pass through this neck of the Jersey woods. Still, the hope is that the “next time” will be less than eight years from now. It was a good thought to consider. We headed towards the artsy village of Lambertville for further Garden State adventures on a stifling Tuesday morning in mid-August.
Triumph is a big space and the bar is long and multisided. I sat toward the left side, sort of near the kitchen door. I realize that’s an unusual spot but I like the vantage point with regard to the rest of the space and the particular notch I was nestled in.
Who Served Me
Steve. Great smile and welcoming.
Bartender’s Favorite Bite
As soon as I asked the question, Steve started riffing…
“There’s a lot on the menu I like a lot,” he said. “Today I’m thinking about the fish sandwich. The grilled cheese is one of the most unusual grilled cheeses I’ve ever had—I mean the tomato jam! I don’t even like tomatoes!”
“Then there’s the maitake banh mi and when the chef first mentioned it, I was like ‘Dude, I don’t do mushrooms, no thanks.’ I tasted it and was like ‘OH MAN!’ So you might wanna try it.”
As he wandered down the bar, he started to consider entreés when I stopped him, “That’s fine,” I called after him.
The Vibe and My Vantage Point
The space has an ease about it; it’s soothing. Back in the day, when I was part of the team to relaunch House & Garden, our incredibly talented editor, Dominique Browning, used the phrase “bringing the outdoors in.” Triumph does a masterful job of just that. The design combines natural materials with organic elements and a subtle color palette.
I sat toward the far side of the bar to the left of the entrance. which gave me a full view of the restaurant.
What Quenched My Thirst
Paloma
Paloma, $12 Libelula tequila, Pamplemousse rose liqueur, lime juice, simple syrup, and club soda, with salted rim and garnished with a grapefruit slice
I know, I know. I’m at a brewery. But guess what, guys? I’m no expert on the hops so I will leave that to those who know a little more than I. I did venture to taste two kinds of beer, which I will do my best to describe one of them below – to differentiate between two is a task too extreme for this lady! But before I do, you know I love me some cocktails! So here it goes.
The Paloma, surprisingly light, arrived in gorgeous form. Despite what you’d expect to be a smack, given the key ingredient, this sexy concoction wasn’t what you might expect. The salted rim was a serious contrast to the fragrant flavor while club soda made the whole thing refreshingly delightful.
Irish Mild
Irish Mild, $7 YUM. The head was lovely as the sip first hit my lip and the taste was a heavenly combo of sort of carmel-nutty with a hint of tartness at the back. Not sure what else to say here but I like that it didn’t taste too IPA-like, and since I know nothing about how all this beer stuff works, I will leave it at that.
Not sure why, but these just beckoned me. They seemed like a protein-rich, tasty, yet not heavy choice. I was stoked! They arrived with a punch of color—featuring almost transparent slices of radish and an eye-catching sheen on the bright and fresh slaw, complete with its greens and purple cabbages commingled into a gorgeous pile. I couldn’t wait to dive in!
I quickly grabbed the lime wedge and squeezed it with serious umph over my taco and went for it. After my first bite, I waited…and waited a little more. Took a bite of slaw and thought, Hmmmm, let’s try that again. I made my second bite with slaw on top of the steak and light dusting of cotija cheese and had the same experience.
I waited for the flavor explosion—the colors of the bite belie the taste. This left me pretty deflated. The steak was overdone and was waaaay under-seasoned. The cheese could’ve been more prevalent and I wouldn’t have minded a little ramekin of hot sauce to spice it up a bit. The slaw lacked the vinegar intensity necessary to light up the steak in its current form. All of this, together, left my experience befuddled and wanting.
Maitake banh mii
Maitake Banh Mi, $14 Avocado, pickled carrot and radish, serrano chile, cilantro, Thai basil, red pepper mayonnaise
Steve really sold this one—his whole face lit up as he described it. Now I have enjoyed some serious West Coast banh mi so was skeptical from the start, and to consider NYC authentic banh a good runner-up made this choice seem insane. Guess what? Again, I was bamboozled.
The color on the plate was stunning—the layers—the thin slice of chile looked so inviting, and then, nada. The first bite, while textured, was almost tasteless. It had little pop, even from the cilantro. There was no heat and the mushroom was fried tempura style so while it was interesting, it was not really tasty. I was now two for three and fully betting on the mussels.
Maine whitewater mussels
Maine Whitewater Mussels, $18 Thai red curry style (also available with Belgian Witbier); comes with fries and grilled bread
They arrived in splendor, with a perfect side of fries and some good-looking grilled bread. The pot the mussels were served in was deep, so the top mussels, while covered lightly with what looked like rough-strewn Thai curry, were not juicy like you’d expect. Tasty, but not juicy.
I decided it was the pot: if it had been half the height and twice the width, the broth—the beautiful curry broth—would have soaked the mussels, which I would’ve deeply enjoyed. The flavor was subtle at first, not fiery like some red curries, where the heat is apparent from the start.
This was a thicker curry than what you’d get at a Thai place for sure, and very tasty. Fries cooked with just the right amount of crisp-to-creamy-potato balance and dipped into the curry were extraordinarily delicious! These I would order again, but next time around I’ll ask the chef to load the pot up with curry!
What’s on Tap
All beer $7
Kellerbier
4.8% ABV
Bohemian Pilsner
5.7% ABV
American Pale Ale
6% ABV
Red Eye
5.8% ABV
Witbier
5.5% ABV
Bengal Gold
6.8% ABV
New England
7.4% ABV
Irish Mild
4.6% ABV
Black Lager
5.1% ABV
Belgian Strong
8.2% ABV
Extra Special Bitter
5.9% ABV
Selections may vary.
What’s Uncorked
Rosé, $10 Ame du Vin – Provence, France
Whites2
Chardonnay, $10
Raeburn – Russian River Valley, California
Pinot Grigio, $10
Ruffino – Delle Venezia, Itay
White Pinot Noir, $10
Left Coast – Oregon
Riesling, $10
Red Tail Ridge – Finger Lakes, New York
Chenin Blanc, $10
Raimbault – Vouvray, France
Reds Cabernet Sauvignon, $10
R Collection by Raymond – California
Pinot Noir $10
Left Coast, Cali’s Cuvee – Oregon
Cote du Rhome, $10
Roger Perrin – France
Tannat, $10
Vinedo de las Vientas – Uruguay
Selections may vary.
What Else to Know
Triumph hosts brunch on Sundays in August. Click here for details on live music and events. A back room with sliding doors serves as a great party space. Menu changes daily/weekly depending on availability of fresh ingredients.
When to Show
Sunday to Wednesday, 11:30 a.m. to 12 a.m.
Thursday to Saturday, 11:30 a.m. to 1:00 a.m.
One of the many things Salt Creek Grille – Princeton prides themselves on is being a scratch-based kitchen. As the months change from winter to spring to summer each year, Executive Chef Wally Weaver is tasked with ensuring Salt Creek Grille’s ever-changing menu is sourced with the freshest of local ingredients. Below are a few summer favorites worth a visit!
Blueberry Mojito
Blueberry mojito
Start off your night with a Blueberry Mojito while super sweet blueberries are still in season! Made with Tillie Gold rum, homemade blueberry-mint syrup, fresh lemon, and mint, this is the perfect summer staple to quench your thirst. The blueberry-mint syrup is made special by Executive Chef Weaver with fresh blueberries and mint leaves before being combined with homemade simple syrup. The cool and refreshing combination gives the drink its signature flavor.
Caesar Over Mesquite Salad
For a unique take on an old classic, try Salt Creek Grille’s Caesar over Mesquite Salad, an appetite icebreaker that features mesquite-grilled romaine as a base, topped with freshly shaved asiago and house-made caesar dressing, served with focaccia croutons. Add grilled-to-order sliced steak, Jidori chicken breast, sustainable salmon, or perfectly prepared shrimp to satisfy your summer cravings further!
Longing for a salad as your entrée? Look no further than the restaurant’s Superfood Salad, made with toasted red quinoa, shredded broccoli, kale, Brussels sprouts, cabbage, sunflower seeds, roasted beets, dried cranberries, Fuji apples, and feta cheese, this salad truly has it all. Drizzled with a lime vinaigrette dressing, this dish is delicious and will keep you on track!
Creek Burger
Creek Burger: Ground short rib, chuck and brisket, house spread of caramelized onion and bacon jam, topped with arugula and aged white cheddar cheese. All served on a brioche bun.
For a hearty meal, the Creek Burger is a delectable choice, made with ground short rib, chuck and brisket, house spread of caramelized onion and bacon jam, topped with arugula and aged white cheddar cheese. It’s all served on a brioche bun, and your mouth will water just reading the menu. Truffle asiago fries make for the perfect side—sure to leave you full and satisfied.
Steak Frites
Steak Frites: a mesquite-grilled flat iron steak exquisitely paired with grilled tomatoes and béarnaise
Wow your tastebuds with Steak Frites, a mesquite-grilled flat iron steak exquisitely paired with grilled tomatoes and béarnaise for added flavor. Also served with a side of crowd-favorite asiago garlic fries, this dish is a great fit for an upscale version of classic steak on the grill.
Cauliflower Steak
Cauliflower steak
Vegetarians and meat-lovers alike can savor the Cauliflower Steak, which is oven roasted and topped with a butternut squash purée, toasted cashew red quinoa tabbouleh, and chimichurri sauce. It makes for an exotic combination you’ve never tasted before.
Butter Cake
Butter cake, served alongside Thomas Sweet’s vanilla ice cream: topped with sea salt caramel and a berry compote.
Finish off your night with a delicious sweet and salty dessert, Salt Creek Grille’s classic Butter Cake, served alongside Thomas Sweet’s vanilla ice cream: topped with sea salt caramel and a berry compote. This treat will satisfy any last-minute cravings and seal the deal on an amazing meal.
Can’t make it in before summer is out? Join Salt Creek Grille this September for their next event.
Upcoming Event: The Italians Are Coming!
After many trips to Italy, Operating Partner Hugh Preece has brought in an extensive collection of wine treasures to taste. Join Salt Creek Grille for their 3rd Annual “The Italians Are Coming” event to explore, sample, and taste wines from over 20 vineyards and talk to the producers in person! Enjoy a cocktail-style reception with pairings from Executive Chef Wally Weaver to top it off. The event will be Thursday, September 19, at 6 p.m. All ticket sales will go through Eventbrite and are final. Pre-order tickets for $45, or grab one at the door for $55.
The Bordentown Farmers Market,open every Sunday from 9 a.m. to 1 p.m. in Bordentown City, has everything you need—and I mean everything!
Bordentown’s free downtown shuttle picks up people along its route and finally pulls to a stop. Welcome to the Bordentown Farmers Market at the Carslake Community Center! As the passengers climb out, live musicians are already harmonizing to popular folk tunes. The vendors are ready for business at the pop-up farmers market.
Savvy shoppers can put together the ingredients for a week’s worth of meals all in one convenient spot. Among a variety of farms, customers might peruse the “better than organic” vegetables at Abe’s Acres, plus meat and cheese.
Hlubik Farms, Cherry Valley Cooperative, and Cox Corner Market offer JerseyFresh options as well. Looking for bread? The sourdough loaves from HoopHouse are fresh and delicious. You’ll find craft booths, dog treats, and composting services, too. Plenty of surprises are tucked into the community market.
Plus, there’s no need to shop hungry. A range of trucks and tables serve up hot meals to enjoy on the go.
Living the Dream
When you think farmers market, you think hot dogs, right? Of course. The hot dog truck Nappa Dappa Dogs is a regular vendor at the weekly event. Before retiring from law enforcement five years ago, owner Richard Nappa had already begun to prepare for his next career.
Serving delicious hot dogs with a unique take on the toppings has always been a lifelong interest. Now the truck has bloomed into a post-retirement business. Studying under chef Barry Sexton and applying the lessons he learned from author Ben Wilson, Nappa is living his dream.
Richard Nappa, owner of Nappa Dappa Dogs
His hard work shines through his food—and especially the hot dogs. The brand of frankfurter can change from week to week depending on his supply. However, Nappa usually serves a piping hot Sabrett or Nathan’s Famous.
And the truck goes beyond hot dogs! Nappa makes a solid homemade chili and offers a wide variety of toppings. Plus, the full menu includes breakfast sandwiches and lunch favorites like cheese steaks and burgers. If you’re ready for a challenge, though, you might consider the Works Dog: It’s a hot dog topped with chili, cheese, and sauerkraut. For $4, it’s an inexpensive and filling meal on a bun!
Bordentown Farmers Market pops up at the Carslake Community Center in Bordentown, NJ, every Sunday through the season from 9 a.m. to 1 p.m.
Attention to detail is the theme for New Jersey’s newest farm brewery. Source Brewing’s owner, Philip Petracca, seems to have thought of everything. There was even valet parking on hand for the wildly popular grand opening.
Somehow the 10-barrel brewery kept pouring beer throughout the weekend as throngs lined up to check out this much anticipated brewery. Located along Route 34 in Colts Neck, Source Brewing shares a parking lot with Colts Neck Still House and is right next to the iconic Delicious Orchards, forming a formidable triumvirate of tipples and tastes. All three are just a short stroll from one another.
The Glassware
The glassware alone is worth the trip. From hefty liter steins to elegantly tapered pilsner glasses, every style of beer they serve has a unique stein, and shaker pints are nowhere to be seen.
The logistics, however, are daunting. “We currently have over one thousand pieces of glassware on hand, a dedicated commercial glass washer that can wash over a dozen glasses in less than a minute,” Petracca said. It is, of course, an environmentally friendly system as well.
Special Treatment
In addition to the glassware, which Source will expand as they introduce more beer styles, each beer gets its own serving temperature, carbonation, and foam level. I’ve been known to warm a too-cold beer in my hands before drinking it. No need to worry about that here.
How do they manage that?
The people pouring beer into the multitude of glassware are all certified Cicerone beer servers. That’s a guarantee that they know the basics of how to present and talk about beer, which goes a long way toward building a positive experience. So does the way they’ve divided the sections of the spacious old dairy barn that houses the brewery and tasting rooms.
In the Barn
If your visit is a family affair, stay downstairs. Need a break from the kids? You can avoid that hot-button issue by going upstairs to the adults-only lounge. The lounge features an upper level deck and an overhead view of the brew house. The beer garden is dog friendly so you don’t have to leave your furry friend home. By excluding no one and dividing up the space, Source keeps things friendly without the drama. Smart.
Whether you want to admit it or not, atmosphere does play a role in the experience of enjoying a beer. The old dairy barn that houses Source Brewing certainly has plenty of rustic charm to check that box. But, as we all know, what’s in one of those many styles of glasses still counts for quite a bit.
With two lagering tanks, Source takes that style seriously. There was a Helles lager in a hefty glass beer stein but I chose the elegant Source of Light pilsner in its tall tapered glass and kiss of tropical New Zealand hops. Bright, crisp, and crushable. Being a farmhouse brewery, there is, of course, a table beer which spent some time in their oak Foeder to give this small beer a touch of complexity.
It’s All in the Details
Hop-heads rejoice. You’ll find a glass dedicated just for you, too. Colts Necktar is a hazy double IPA brewed with raw honey from the Fir Farm, which is just down the road. Local ingredients are a priority at Source.
It’s no accident that they are turning out fine beers. Greg Taylor, director of brewery operations and head brewer, is a graduate of the country’s most prestigious brewing school, the Siebel Institute of Technology, in Chicago. He also has a Master Brewer’s Degree from Doemens Academy, in Munich, and is an Advanced Level Cicerone, which is no small feat.
Taylor is assisted by Jeremy Watts, whom fans of renowned Carton Brewing (Atlantic Highlands) will be familiar with.
So, why all this spare-no-expense-or-effort level of detail? “I’ve been very fortunate to have had the ability to experience beer culture around the world…” Petracca told me. “There are many unique and amazing breweries around the country and the world where I’ve drawn influence from.”
“These truly stellar breweries place priority on beer and customer experience, over distribution and scale,” he continued. “They all share some key fundamentals. They are small batch production, they’re community focused, and all work directly with their local farmers. The lasting impressions of those experiences fueled my passion to deliver my interpretation of what a New Jersey destination brewery could offer.”
From the 19th century barn, to the agricultural history of Colts Neck and a dedication to brewing beers to match the harvest, it looks like mission accomplished for Source Brewing. “The great support from the Colts Neck community, and local and state leaders, while meeting all of our requirements to execute this passion project is something we are very grateful for,” said Petracca.
We, the beer lovers of New Jersey, are grateful, too. After all, we are a very passionate bunch.
You can’t help but want to go to a restaurant called Salted Lime. It just sounds fun—and it is. One of the newest restaurants on the very eclectic Somerville dining scene, this Latin-inspired restaurant is casual and fun and, most importantly, absolutely delicious.
The colorfully decorated eatery has a large bar and dining area, and in warmer months, nicely arranged outdoor seating.
Margarita
The menu is a collection of modern takes on classic dishes from all over Latin America. The best way to enjoy the menu is to order a few plates to share. Order what you want—and you can always order more. Start, of course, with a drink—and a margarita is the way to go. (When it’s hot out, opt for the frozen version.) Of course, you can also check out the cocktail menu and large assortment of beers.
The Menu
The dinner menu is broken into sections: Chips and Dips, Small Plates, For the Table, Bowls, Tacos, Hand Helds, Large Plates, and Sides. Take your time deciding – though you can’t go wrong with any choice. And you can’t start a Latin meal without the requisite chips, so order the guacamole ($9) or the salsa of the day ($6). But save room for all the food yet to come.
Our Visit
On a recent Saturday evening, my husband and I started with one of the small plate options of cornbread arepa: Housemade arepa (they’re made of ground maize dough), panela-griddled cheese, charred corn, local honey, spicy poblano crema, and scallions ($10). It was delicious and my favorite of the evening, though it really was hard to choose what we liked best.
The charred corn sauce really made the dish, and I was left wanting more. But our next course was coming out of the kitchen. Next time I plan to also order this small plate: sobrassada and toast—griddled Mallorcan-style sausage, local honey comb, tomato peppercorn compote and French bread ($10)—definitely tempting.
For the Table
Everything we ordered was plenty to share for two. Next we ordered Requeson, which is in the For the Table section of the menu—housemade Mexican-style ricotta, local honey, sugar snap peas, ancho dust, thinly-sliced Iberico de Bellota chorizo and toasted bread ($10). It was a wonderful choice and another favorite. The ricotta was creamy and rich and sweet from the honey. You spooned some of it onto the toasted French bread and topped it with the chorizo and grilled sugar snap peas, and it was delicious. Not something I have seen anywhere else, and I would order it again and again.
Requeson
Among the other choices in that section of the menu, the Lulo Wings with a Colombian citrus sweet and sour glaze, mango coconut aji sauce, crispy shallots, peanuts, cilantro and pickled fresno ($14) were very tempting. We skipped the Bowls section of the menu with the choices of shrimp mango bowl, corn and watermelon; Tulum tomato salad, and quinoa bowl and onto the Taco list we went.
Tacos
Tacos can get boring and not very filling, but these were different. With a choice of chicken, pork, shrimp or portobello, we chose the pork carnitas on flour tortillas (or you could opt for corn tortillas). The pork carnitas were made up of citrus braised pork, spicy mojo aioli, pico de gallo, cilantro lime, crispy ancho pork skin ($13 for two tacos). They were overflowing with shredded meat and, again, were wonderful.
Pork carnitas tacos
On to Dinner
We should have been full by now, but we ordered another round of drinks and perused the menu. We didn’t want a handheld sandwich, though the Cuban sounded tempting. We also didn’t feel hungry enough for a large plate to share, though the corn coconut tamale, the Happy Family chaufa, and chipotle chorizo mussels all sounded good.
I was also tempted by the fried sweet plantain side, but we backtracked a little on the menu and ordered Chori Papa: Local Colombian-style sausage, crispy papa criolla (potatoes), salsa rosada, cotija crumble, citrus onions and scallions ($10). This dish was big and filling. And we were full.
Chori Papa
Unfortunately, we had no room for dessert. Everything on the dessert menu looks very tempting, especially the churro crullers, a modern take on the Latin classic, served warm with cinnamon sugar, Mexican chocolate pot de crème and dulce de leche ($9). Maybe next time. Because there definitely will be a next time…there also is a lunch menu after all.
The writer was invited to visit Spoony Sweets and the meal was complimentary.
Move over acai, there’s a new bowl in town.
A passion for cereal and entrepreneurship has led to the creation of a sweet new spot to grab a bite to eat in Mercer County. Ryan Knipe and Medina Cekic opened Spoony Sweets in early 2019 in Hamilton, NJ, with the intention of creating a place for all people to gather, have fun and indulge—and they have accomplished just that.
Cereal at Its Best
Spoony Sweets is a cereal café featuring over 40 cereals and special limited editions. Perfect for children and kids at heart. You can create a combo of two cereals; a topper of fruit, candy, or snacks; a drizzle such as chocolate or honey; and your choice of milk or milk alternatives. They even have gluten-free and vegan cereals. And if you’re feeling overwhelmed by the more-than-40,000 possible combinations, you can pick from their menu of Spoony Mix-Ups, which are some delicious mixes Spoony Sweets has already identified.
My creation, Cinnamon Toast Crunch, complemented by a special edition Cold Stone Creamery Birthday Cake cereal and topped with bananas and chocolate drizzle, took me back to my childhood with the first bite. (Check it out in the picture at the top of this article.) And I was pleasantly surprised to see that my milk was from local producer, Rosenberger’s. To say I was satisfied is an understatement.
So what are Knipe and Cekic’s favorites? They said answering that would be like naming a favorite child—you just can’t choose. Though they did admit the Cinna NOM NOM bowl (Life Original, Cinnamon Frosted Flakes, Nutella, and vanilla drizzle) is a strong go-to.
But Wait, There’s More
The O.G. Roll
Not in the mood for a bowl, or looking for an appetizer to share? Look no further than the Spoony banana “sushi” rolls. I tried the O.G. Roll, which is made with a banana, peanut butter, and Cocoa Pebbles, all wrapped in a wheat tortilla and topped with a raspberry drizzle…and more Cocoa Pebbles. This combo tastes like a peanut butter and jelly sandwich, but better! Talk about a healthy and fun snack.
And to kick things up a notch, Cekic even makes her own yogurt, which is available for you-build-them partfaits. You can pick any two add-ins you like, from fruits to granola, cereal, and snacks.
Destination: Fun
While the food was my source of fun, guests will love the other stuff that’s going on as well. Spoony Sweets achieves “place to hang” status with the addition of a selfie room with fun props, a leather couch, TVs featuring cartoons and movies, and games for guests play.
If cereal cafes are the next foodie trend, I’m already in line. Stop in to Spoony Sweets to see for yourself!
French Toast Crunch and Cold Stone Creamery’s Our Strawberry Blonde, topped with strawberries and vanilla drizzle
At the close end of the bar, which was some of the only free real estate! It was bustling as everyone worked to beat the heat with the cool breeze of central air on this sweltering summer afternoon.
Who Served Me
Prudence. She strolled the bar as she took orders and wiped down the counter. Prudence casually served drinks and offered an easy smile. When you needed her, Prudence found you.
Bartender’s Favorite Bite
Prudence replied to my usual question with, “Well, what do you like?” I responded playfully, “That wasn’t the question, ‘Dear Prudence!’”
She quickly reconsidered. “I really like the arugula salad with the crab cake,” she said. “There’s something about the cranberries and beets. I had never had white beets before; it’s so good and the crab cakes are amazing!”
The Vibe and My Vantage Point
Americana. A flag-inspired bar steeped in history. Beneath the well-polished veneer on the bar are newspaper clippings, historic postcards, and other artifacts about Keyport and, well, Old Glory. They’re likely worth a deeper look if you have the patience or attention span.
The bar and dining area are lively and come complete with TV screens hung above the bar. It was really hot on this particular day, otherwise I would’ve taken up residence at the outdoor bar, which included umbrella-covered table seating—a great option as we head toward fall.
I grabbed the seat closest to the front of the restaurant so I could take in all the action. Besides, there were hardly any open spots.
What Quenched My Thirst
The Glory Chill
The Glory Chill, $9
Deep Eddy ruby red grapefruit vodka and fresh lime juice, topped off with club soda and a lemon twist
I asked Prudence to replace the vodka with gin. For some reason, vodka tends to give me a headache and while I was only planning to sip one of these, I didn’t want to chance it.
The drink was super light and refreshing.
A touch of ruby red created a light pinkish tint and allowed the Hendrick’s to shine through—a botanical experience with the herbal notes of the gin, lime, and tart of the grapefruit. The right choice for the day!
What Fed My Soul
Drunken clams
Drunken Clams, $12
Brick-oven roasted clams with garlic butter, cherry peppers, bacon and Yuengling lager, served with brick-oven crostini
A lovely portion arrived with a rich broth beneath the ample amount of clams and scarcely, scattered, sliced, wilted pieces of hot cherry peppers. What I didn’t see at first was the bacon, which I missed in the description as I excitedly jumped to the Yuengling lager.
The clams were well cooked, yet I found the broth a bit heavy-handed with the salt. I loved the cherry pepper touch and only wished for more to balance my tastebuds.
Lunch Combo, $7.99
Available weekdays at lunchtime and includes any sandwich or burger combined with soup, salad, or fries. My selection is detailed below.
Roasted tomato bisque with a BLT
Roasted Tomato Bisque, regularly $6
Made with roasted plum tomatoes, vegetable stock, basil and Parmigiano-Reggiano (vegetarian)
Since the bisque came as part of the combo, it was served as the side to the BLT and they shared a plate. I was super psyched it was cream free. And no, not because I am against a creamy tomato soup, but rather, for the middle of summer, bisque seemed off season enough. I can’t resist a tomato soup with either a grilled cheese or, in this case, a hearty BLT, and I was psyched.
The soup arrived with what looked like lightly, thinly slivered bits of Parmesan with some floating fresh basil—yum! The bisque itself looked richly textured for one that contained no cream, so I dove right in and to my complete surprise, it actually tasted like a grilled cheese panini and tomato. WTH?! It was cheesy—not just from the Parmesan accent atop the soup. It seemed there was cheese somehow melted into it. I was perplexed and totally unprepared for that. If you’re a tomato soup lover and don’t mind the Parm taste being part of the flavor experience, I recommend you give it a go.
BLT, regularly $12
Served on toasted ciabatta and mayo
The BLT arrived aside the bowl of tomato soup and looked amazing. Fluffy, sliced bread topped with healthy leaves of romaine, sliced tomatoes, and bacon. The mayo, which I got on the side, was lightly smeared on a single side of the well-toasted bread. I was delighted to sink my teeth into a hearty mouthful. Mmmmmm, hmmmmm. Where’s the bacon?! I am a proportion queen!
I was the kid that who, starting around age 7, would make tuna sandwiches with a side of sweet gherkins and “regular” Charles Chips, which were delivered on a truck. I’d bite the sandwich, bite a pickle, and eat a chip. The entire meal would go like that until I was done eating. Not a chip or pickle bite left to consume. OK, some may say that was OCD before it had a name, but I found it soothing and the best way to enjoy that particular early-foodie experience.
So in this case, I expected the depth of my bread to be matched with the thickness of the bacon. I was somewhat devastated to find they sort of skimped on that element of the experience. Had the of ingredients been more proportional, it would’ve been an even more delicious experience. It was yummy even if a little disappointing.
I think the deal for the combo is well worth heading back for. Next time I will check out another sandwich choice and try the fries! It’s clear the kitchen cares and the menu was created with the best intentions.
Downeast Cider House Original Blend, $6.50
Massachusetts, Cider, 5.1% ABV
Samuel Adams Seasonal, $6
Massachusetts, German Märzen, 5.30% ABV
Selections may vary.
What’s Uncorked
Sparkling
Korbel (split), $9
Guerneville, California
Rosé Charles & Charles, $9
Colombia Valley, Washington
Whites
Chardonnay, $9
J Lohr – San Jose, California
Pinot Grigio, $9
Montevina Amador County, California
Sauvignon Blanc, $9
Joel Gott – California
Riesling, $9
Kung Fu Girl – Washington
Reds Cabernet Sauvignon, $9
Buried Cane – Colombia Valley, Washington$
Merlot $9
J. Lohr – Paso Robles, California
Pinot Noir, $9
Sea Glass – Santa Barbara, California
Malbec, $9
Clay House – California
Selections may vary.
What Else to Know
Daily specials, lunch combos, and live music create the scene at Old Glory. An incredible lower level offers a more intimate vibe, which I imagine gets packed on weekend nights. The pizza menu looked amazing and I plan to go back to take advantage of the happy hour specials soon! Definitely check out the website for when to show and what to know! BONUS! Old Glory is available on GrubHub, Seamless and DoorDash!
When to Show
Monday to Wednesday, 11:30 a.m. to midnight
Thursday to Saturday, 11:30 a.m. to 2:00 a.m.
Sunday, 11:00 a.m. to midnight
The writer received a complimentary hotel stay and meals during her visit to Cape May.
All opinions are her own.
Cape May is one of New Jersey’s undeniable treasures. The history and the mix of New Orleans meets Key West right in our tiny state, truly makes it a very rare and special place. And, if Cape May is the treasure, the Virginia Hotel is one of its crown jewels.
You will not be able to fight the feeling that you have stepped back in time as you ascend the stairs to the front porch and through the heavy wooden doors of this beautifully restored building that dates back to 1879.
All weekend I kept thinking Jack Nicholson was going to sidle up next to me at the bar and Llyod would be there to fetch him a bourbon.
What Goes On
You won’t miss TV. People actually make cheerful conversation as they sip divine old fashioneds and cosmopolitans—it just doesn’t seem right to call them cosmos in this environment—and many other spectacular cocktails. And just look at that copper vessel. You’ll feel like royalty. I promise.
The Virginia Cosmopolitan: Absolut Elyx vodka, cranberries, triple sec, cranberry juice, and lime
Don’t get me wrong. The hotel has all of the latest comforts—even three shower heads, including a rainfall option, making cleanup a luxurious experience. Oh, and guests enjoy complimentary breakfast, delivered by a very friendly chap who gets his exercise and then some running up and down three flights. From the silver tray to the fresh flowers, I could seriously get used to this.
Breakfast on a silver platter at the Virginia Hotel
The Look and Feel
The Virginia was recently reappointed with new furnishings, wallpaper, and flooring, which I learned from Susie, a Virginia regular and my companion at the bar two nights in a row. She and her husband, Charlie, always request one of the street-side rooms because they have balconies. How very N’awlins.
In a corner of the main bar area stands a beautiful baby grand piano where, much to my delight, Kenneth Richardson played for hours on Saturday night while Peter and I lounged on the front porch with our cocktails as we made new friends and enjoyed the peaceful evening.
Front porch fun at the Virginia Hotel
A Relaxing Evening
A large group of sorority sisters from Rowan joined us on the porch for a bit while they held a fun reunion night. Ladies’ Night was a running theme for the weekend. We ran into another group of gals celebrating a 60th birthday next door at the Mad Batter and ran into them again the morning after—a little worse for wear—as they sipped on mimosas and tried to heal their aching heads at the Brown Room, a bar in Congress Hall, at 11 a.m. (I was just happy Peter and I weren’t the only ones at the bar.) In our defense, we were just waiting for the Boiler Room to open at noon. That’s my story and I’m sticking to it.
The Brown Room in Congress Hall
That is one of the things I love about Cape May, you’ll meet someone in one place and continue to run into them throughout the weekend. By the time you’re packing, you’ve made some new friends. How very old-fashioned!
Dinner at Beach Plum Farm
Wait, what? A farm at the beach? Yes, indeed.
We took an Uber to Beach Plum Farm on Saturday night. It’s not a far drive at all but we wanted to relax and enjoy the evening with a few cocktails during our time at their Early Spring Farm-to-Table Dinner. Since BPF is a BYOB, I purchased a lovely rosé from Hawk Haven Vineyard and Peter brought some beers from Slack Tide Brewing. Keeping it local all the way.
Hawk Haven dry rosé wine
Getting to Know the Place
My first order of business was to chat with Executive Chef Josh Liwoch, who was super friendly and willing to sit down at one of the picnic tables with me, just outside the farmhouse. He gave me a little insight into the history of the farm and what was about to unfold for me, as his guest.
On 62 acres, Beach Plum Farm supplies most of the produce for the Ebbitt Room, Blue Pig Tavern, Rusty Nail, Boiler Room,and Louisa’s Cafe. One hundred fruits and vegetables grow on the farm, and they also raise chickens and Berkshire hogs (a heritage breed). We were about to sample the eggs, ham, bacon, and spring vegetables that were raised and harvested just a stone’s throw away and I couldn’t wait.
Our group headed over to a seating area around a fire pit on the lawn. Chairs, benches, and picnic tables provided plenty of places to sit and snack on smoked-yolk deviled eggs topped with bacon jam, liverwurst tea sandwiches with pickled carrots, and tempura spring onion with a burnt-onion-yogurt dipping sauce.
Perfect bites all around, but those deviled eggs were dangerous and I needed to save room for what was coming next. Our lovely host for the evening poured glasses of champagne for guests as I wandered around the property, heading toward the beautiful tulips about 50 feet away.
Time to Eat
Dinnertime arrived and we were called into the Amish barn, where we sat at a long, elegantly set communal table.
First on the menu was wild onion soup. Chef said this is his take on french onion soup, sans the croutons and cheese.
At first glance, this course looked like a typical broth based soup, but after one spoonful I was in love. It was one of the top dishes of the night and I’m still trying to get my hands on the recipe. Topped with scallion oil, this soup is so rich and has a depth of flavor that’s truly remarkable. I said it then and I’ll say it again: I could live on this stuff.
Our next round was a lovely kale and cabbage salad that included pickled onion, crispy ham, shaved asparagus, and candied walnuts, with green goddess dressing.
The main event consisted of smoked ham with a rum raisin glaze, turkey confit casserole with mushroom puree and crispy shallots, and creamy peas and spring onions, roasted asparagus, and honey-roasted carrots. All so fresh and delicious, but the turkey casserole was our favorite. if I hadn’t been staying in a hotel, I would have taken them up on the offer of a doggy bag.
Turkey confit casserole with mushroom puree and crispy shallots, creamy peas and spring onions, roasted asparagus, and honey-roasted carrots.
Our wonderful meal ended with a strawberry rhubarb crumble with black pepper crème fraîche. We headed back to the Virginia with full bellies but still looking forward to a lovely old fashioned on the porch before we retired for the evening.
Old fashioneds on the porch of the Virginia Hotel
Return to the Farm
On Sunday morning, we decided to drive back to Beach Plum to check out the real working farm. Down a long dirt path through the marsh, we exited the woods and found ourselves on a beautiful farm with chickens, pigs, and those glorious vegetables. It really felt like we had crossed over into Narnia.
A gravel path leads to Beach Plum’s working farm.Those glorious Berkshire hogs find their way onto exquisite plates at all of the Cape Resorts Restaurants.
Down in the Boiler Room
The Boiler Room was exactly that, a room in the basement where the heater resided many, many years ago. It’s in the basement of Congress Hall and the stairway is a bit inconspicuous—just follow your nose toward the hypnotic pizza aroma wafting from below. Tasty little meatballs come in your choice of a pork (remember those Berkshire hogs?), veal, and beef blend or turkey and sage with house plum tomato sauce. I was told it took 25 recipe attempts before they landed on the perfect one. It was worth the extra effort—this made the perfect bar snack with a cocktailsor draft beer.
The restaurant, known for its wood-fired pizza oven (wood and gas, actually), has been around for five years now. It started as a pizza-and-salad place and then expanded with a few more menu items—like those beautiful meatballs.
The menu remains small, but that’s okay with me. What the Boiler Room does, it does very well. They also have a nice craft beer assortment on tap and excellent cocktails.
There are no windows in the Boiler Room and the only way down to the restaurant is by way of a narrow staircase. It’s worth the mini trek, as the basement makes for a cool vibe. To be clear, this is not a beachy, surfside hang out. The Boiler Room has a definite speakeasy feel.
Pizza Time
When you consider the location and how narrow the staircase is, I had to wonder: how the hell did they get that pizza oven down in the basement? So I asked. Turns out that it had to come in three pieces. Each piece was rolled down the stairs then reassembled before being encased behind a wall of bricks, which were sourced from a demolished building of the same time period as Congress Hall. Was it worth all that trouble? Oh, yes.
The pizza is fantastic and inventive. We had to try the Berkshire pizza (of course), with fontina and ricotta cheese, caramelized onions, wood-fired roasted wild mushrooms, smoked ham, baby mustard greens, and finished with white truffle oil.
For those of you looking for a little nightlife in Cape May, the Boiler Room transforms into a nightclub at 9:30, when the lights go down and music turns on.
The Ebbitt Room: Cocktails
By the time we hit the Ebbitt Room on Sunday night, we really didn’t know how they were going to top what we had been eating and drinking all weekend. Being that we were on the tired side, it was super convenient and appreciated that the restaurant was right in the hotel.
First and foremost, the service is top notch. Everyone is so friendly and accommodating. You can honestly tell that the servers and bartenders are very proud of where they work, which translates to a wonderful guest experience. And, yes I know I am a food writer and servers will be on their best behavior around me, but I witnessed the same careful attention and warm hospitality from the staff with everyone in the dining room that night.
A few more words about the cocktails. You have to check out their specialty cocktail menu on the website. Each drink sounds more luxurious than the next. If you like old fashioneds, you can’t go wrong. If you like cosmopolitans, you can’t go wrong either. I’ll have to get back and try every last cocktail so I can steer you toward the best experience possible. No, really, it’s a sacrifice I’m willing to make.
The Ebbitt Room: On the Menu
Alright, enough about the drinking. Let’s get to the eating. Please remember, we were there in the spring, so the menu has changed since our visit. You can depend on menu changes with the season and what is available on the farm.
Our meal started with the most precious deviled eggs, each prepared with its own unique and artfully placed fillings. I’m borderline obsessed with deviled eggs, so this was a must-order option for me.
Next, our lovely server suggested the beets and radish salad withhearts of palm, heirloom carrots, and citrus jalapeño dressing. It was so delightfully dressed with just a kiss of heat from the jalapeño.
Beets and radish salad with hearts of palm, heirloom carrots, and citrus jalapeño dressing.
On to the main course! I went with suggestions from the kitchen and I’m so glad I did. The whole rainbow trout with spring onion salsa, spigarello kale, and bacon lardons, oh my. And there’s that bacon again. I’ve never experienced fish with bacon. The delicate, nutty flavor of the fish with the salty bacon and brightness of the salsa just came together to offer the perfect bite after bite.
Lamb chops—lamb in general, really—and I have a special love affair. I’ve had my share of lamb chops, lamb burgers, lamb chili, you name it, however, these chops with roasted tomato, cucumber herb salad, and pineapple yogurt were so perfectly cooked and the pineapple and yogurt offered such a surprising and lovely accompaniment, there was no sharing. That’s a promise.
We’ll Be Back
Believe it or not, we passed on dessert that night. We just couldn’t. Eat. One. More. Bite. This was an extraordinary weekend full of new flavors, new experiences, new friends, and many, many new memories. We can’t wait to jump in the car and get back to Exit 0 for another amazing New Jersey escape.
When Martyna Krowicka was in high school, she closed her eyes and tried to picture where she saw herself in terms of her career down the road. “It was around the time everyone was figuring out what they were going to do with their lives…I couldn’t picture myself anywhere but [in] a kitchen,” Krowicka said.
On Her Way
With the support of her parents, Krowicka earned a degree from her local community college, then set out on the first step of her culinary career: the French Culinary Institute. Once she graduated, she found an ad for a restaurant opening in Warren. It was Uproot, one of Chef Anthony Bucco’s ventures, and Krowicka was brought onto the team, where she remained for about two years.
Krowicka went on to work at several restaurants, including the Ryland Inn, in Whitehouse Station, and Empellón, in New York City, before returning to work with Bucco once more at Restaurant Latour at Crystal Springs Resort. After about three years, Bucco told Krowicka he was planning to open Felina in Ridgewood and invited her to join the team.
A New Challenge
“I kind of hit my ceiling at Latour… It didn’t seem like there was a lot more growth for me,” she said. Krowicka took the job and moved from the 30-seat Restaurant Latour to the 130-seat Felina. “It was a lot more responsibility; I wanted to challenge myself in my career.”
Since starting her career, Krowicka has become a Food Network Chopped champion and has earned great praise and accolades for various restaurants of which she’s been a part. While Krowicka has seen great success in the restaurant industry, she understands the trials and tribulations that come with being a female in an industry that, for ages, was almost entirely male. “It is really hard to be a woman in the industry,” Krowicka said. “If I could tell myself something 10 years ago, it would be ‘just keep moving, no matter what obstacle comes your way.’”
This sponsored story is brought to you by B2 Bistro + Bar, in Red Bank.
The event is hosted by B2 Bistro, Red Bank, and Diplomático Rum.
Tuesday August 6, 2019
Purchase a ticket to this special Rum Tasting Dinner and receive a FREE $25 gift card to B2 Bistro + Bar, Red Bank.
Guests will enjoy a four-course menu (shown below) planned by Executive Chef Cesare “Chez” De Chellis, and inspired by the flavors of summer and South America, where Diplomático Rum is distilled in Venezuela. The meal pairs perfectly with rum and cocktails, expertly prepared by B2 Bistro’s mixology team.
The I Never Sausage a Hot Dog! Project Continues to Grow
Good news, hot dog lovers. Jersey Bites writer Mark Neurohr-Pierpaoli has taken his passion for hot dogs, history, and awful puns to a new medium: YouTube! His show was announced to the public on National Hot Dog Day, July 17. Check out the first episode of I Never Sausage a Hot Dog! here.
Regular readers will notice that Mark covers a familiar topic. The research he did for his article on the history of the Texas Weinerfor Jersey Bites formed the basis of the pilot episode.
Mark writes the show and hosts, but he can’t do it alone. He put together a small team to do the filming and editing, and thanks to the success of the first episode (over 20,000 views on Facebook and counting), the group is excited to make more episodes.
Keep on the lookout for new episodes soon. We hear that he’s going in depth on Newark-style Italian hot dogs next. Yum!
The glassware alone is worth the trip. From hefty liter steins to elegantly tapered pilsner glasses, every style of beer they serve has a unique stein, and shaker pints are nowhere to be seen.
Prudence replied to my usual question with, “Well, what do you like?” I responded playfully, “That wasn’t the question, 
