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!
I was blown away well before I entered the space. As I turned into the parking lot I was transported to a place that felt anywhere but here. I could tell I was somewhere special.
I walked through the front door and stopped to take a deep breath as I worked to absorb the visual splendor into every cell of my body. After taking in the amazing interior around me, I momentarily stumbled as it started to sink in: this was a BYO! (I could swear I had seen a cocktail menu on the website.) So with delight, I am happy to share that THIS is my first review to expand my coverage to BYOs! I couldn’t be more delighted to debut with this tremendous and unique experience. But I digress.
After checking out each of the small rooms adjacent to the main space, I headed for the back pizza bar where I could look on and marvel what was about to go down in the gorgeously constructed, fire-filled, brick oven!
Who Served Me
James
Server’s Favorite Bite
Before I could even engage, James enthusiastically pointed to the menu to say, “I don’t know if you are in the mood for pizza but the bone marrow pie is one of the most popular. It’s really, really good!” He went on to let us know that if we wanted to have something from the butcher shop that the chef would “fire it up any way I like” at market price. Who could resist? I leapt off my feet and headed straight into the butcher shop to make my selection.
The Vibe and My Vantage Point
The vibe is show-stopping chic and the space is stunning! Reclaimed, mixed materials are used throughout the space: a cool combination of wood and subway tile, crystal chandeliers and steer skulls, and shelves of sauces and marinades line the butcher shop which also features a dining table, smack in the middle.
A small room showcases the fresh produce that’s used in the dishes created from the kitchen. I loved that there was something to see at every turn. The place is spectacular and the passion evident.
What Fed My Soul
Bibb salad
Bibb Salad, $13
Includes bibb lettuce, house bacon lardons, tomato, blue cheese, fried shallots, buttermilk dressing
The presentation was simple, yet awesome: a large wooden bowl served with tongs. The bibb lettuce leaves sat whole in the bowl, generously topped with fresh tomato, which was brilliant and bold beneath the creamy white buttermilk dressing. You could see all the ingredients beneath the dressing and I couldn’t wait to taste the mix of fried shallots and blue cheese.
I dove in, ensuring the tines of my fork gathered all the goodness. The flavor was just so good. A great combo of items and at first, I thought the dressing would overwhelm as it looked heavy-handed but I was dead wrong—it was divine.
The sweet shallots offered a great balance to the blue cheese. The lardons were insanity as they were rich in flavor and perfectly crisp. This was a great way to kick off the experience for sure.
Bone Marrow Pizza
Bone Marrow Pizza, $19
Roasted garlic, smoked salt, horseradish gremolata, breadcrumbs served with hot honey drizzle
I wasn’t sure what to expect and when the pizza arrived I still wasn’t sure. What was bone marrow pizza? In this case it was a rich, textured, piquant flavor experience. James dropped the pie and with it a squeeze bottle of hot honey to drizzle on top. As he walked away he called back “don’t forget to drizzle the honey!” And I did not forget!
After drizzling the honey I grabbed a slice and took a bite. Wowee—the flavor was so complex and rich it took me a moment to settle into what I tasted. Lemon zest was evident, as was the sweetness from the honey. What I wasn’t clear on was whether the heat was coming from the honey or the horseradish but I didn’t really care. It tasted ahhhhmazing. With each bite I enjoyed something new—the smoky wood flavor against the homemade crust, and the crunch of the breadcrumbs toasted on top of the subtle richness of the bone marrow. No matter how you slice it, I’m coming back for more.
Tomahawk steak
Tomahawk Steak, $44.38 (market price, so it will vary)
Served on a wooden board adorned with bone marrow shanks
James walked me into the butcher shop, and I was overwhelmed by the choices. As he steered me toward a ribeye, I was taken with the “brontosaurus” size of the Tomahawk. After all, it was a regular-sized steak on a very large bone?! Right? WRONG! I ordered it anyway and knew I wasn’t going to be disappointed, even for a second. The steak arrived on a gorgeous cutting board and was topped with some sort of parsley butter. Since the steak was also cooked in the pizza oven the experience tasted almost like the best steak ever cooked over a campfire. I could not get over it. I ate until I felt almost sick. It was just that good. The freshness of the cut and the way it was prepared was what made this likely the best steak experience I’ve had in a long time and most definitely in the area. I cannot wait to get back with my dad!
Cappuccino
Cappuccino, $3.75
Served in a glass
The cappuccino arrived in a juice glass, which I absolutely loved. And with a heart swirled on top! I love that touch.
What Else to Know
Co-owner Tom D’Ambrisi wants you to love your experience and this is clear the moment he greets you. The second he realized I was expecting a bar, he ran to grab me a bottle of wine—on the house—and brought over a gorgeous Tuscan red to enjoy with my meal. While I first resisted his generosity and offered to run out, he insisted and instead took me straight into the space so he could share his vision and excitement for what he’s created.
The story behind the business is sweet indeed. Tom created The Butcher’s Block with some serious resistance from his brother and dad, (both Rudy), the owners of a food distribution company. Tom persevered to see his vision realized and now, we are all the better for it. He’s excited to share with you how it all came together and the chaos and fun he’s experiencing as he tests and tries new ideas every day. Make sure you say hi when you pop in.
When to Show
Tuesday through Saturday
Lunch: 11:00 a.m. to 4:00 p.m.
Dinner: 5:00 p.m. to 11:00 p.m.
Know Before You Go!
BYO! Call to make a reservation as the space is small. Learn more about their mission here.
Although it’s one of New Jersey’s hippest towns, Red Bank has been a little slow in jumping on the good beer bandwagon. Red Bank Brewing was a short-lived affair back in the 90s and Basil T’s (now Birravino) started brew pub operations in 1996, but that was about it for a long time.
That’s all changed. Now there are two production breweries, two brew pubs, and a few great beer-centric bars and restaurants. The best part is, given Red Bank’s compact footprint, most of them are within walking distance of each other. Let’s take a stroll about town, shall we?
Breweries
Red Tank Brewing: True to Red Bank’s reputation as a hip town, Red Tank Brewing is a hip brewery. It is very much a downtown brewery located in the heart of Red Bank just a block from the Count Basie Theater on Monmouth Street and right next to Jamian’s, which is another stop on our beer tour.
The atmosphere is more lounge than brewery but that doesn’t mean the beer is an afterthought. Owners John and Lovina Arcara are serious about producing beers that befit the decor. Case in point: their Chateau Saison, which is a delicate yet rustic Belgian farmhouse saison.
They are as comfortable with an approachable amber as they are thumping you with a hazy hop bomb or a dark, mysterious barrel-aged stout. Red Tank encourages you to bring your own food or order in. Elsie’s Subs, a Red Bank institution, is right across the street, too. How convenient!
Ross Brewing: A block over, on White Street, you’ll find Ross Brewing in the old Liberty Hose firehouse. What’s cooler than a brewery in an old firehouse? As of this writing (July 2019), they aren’t quite open yet but they are still perfecting their recipes, which will center on five core beers.
Lagers seem to be gaining popularity these days and their Shrewsbury lager is a nice affable example. A Belgian wit, a balanced IPA, a rye, and a porter round out the core five. They are all true to their traditional styles and make for a nice place for the craft curious to start. Having met owner John Ross Cocozza though, I know there will be offerings for the more adventurous palate as well!
Brew Pubs
Birravino: You just can’t talk about beer in Red Bank without including Birravino. It’s been a fixture in town since owner Vic Rallo and his father opened it in 1987 as Basil T’s. It remained Basil T’s until it was renovated and rebranded as Birravino in 2014. (Here’s our 2014 coverage of the reopening.)
Although beer is now part of the restaurant’s name (Birra is Italian for beer), it has been a big part of the experience since the spot became a brew pub in 1996. One of the state’s most revered brewers, Gretchen Schmidhausler, spent nearly a decade at the helm. She’s moved on and has her own brewery now (Little Dog Brewing in Neptune) but her legacy lives on in a great beer lineup.
If your dining partner isn’t into beer, it’s worth noting that Birravino is also dead serious about its wine list, and the upscale Italian cuisine is worth the trip alone. The atmosphere is sort of rustic-industrial and features an open floor plan. If the weather is nice, try out the recently added beer garden—or should that be birra garden?
Triumph Brewing Co. in Red Bank
Triumph: Triumph Brewing Company has been a fixture on the New Jersey craft beer scene since the very beginning—1995 in fact. That’s when the first location opened, in Princeton. It would take until 2018 for Triumph to finally open in Red Bank after a decade or so of rumors. It was worth the wait. The tap list features everything from a Belgian strong ale to an Irish mild, with all stops in between—including the signature Bengal Gold IPA.
The beer tends to stick close to traditional style guidelines, which are well executed and ideal for food pairings. That’s no accident. The menu is as well thought out as the beer. Sure you can have a cheeseburger, but how about pastrami spiced salmon or fava bean falafel? The space is large but still cozy. Triumph is a Red Bank winner!
Bars
Craft Beer List at B2 Bistro & Bar in Red BankRally Fries at B2 Bistro + Bar in Red Bank
B2 Bistro + Bar: Known for a love of local craft beer and rotating taps, B2 Bistro is also the place to go for some really exciting food. Order a flight or take home a B2 growler of your favorite flavor. Check out what’s on tap before you visit on Untappd. B2 also offers a great happy hour and late-night menu, including an indulgent bowl of goodness, aptly named Rally Fries.
Jamian’s in Red Bank
Jamian’s: It’s a joint with character. Jamian’s has that neighborhood bar feel but with a better tap list. You’ll find 18 taps and a pretty extensive bottle list—plenty to choose from. The food is thoughtfully crafted pub fare with a bit of an attitude. Why have a regular chicken burrito when you can dish up an Oaxaca burrito topped with a thick, rich Oaxaca mole sauce? Feel like a hot dog? The Danger Dog is a deep-fried, bacon-wrapped hot dog served on a baguette with a horseradish mustard spread and fried onions. That’s attitude.
Despite great beer and food, Jamian’s might be best known for its live music. You’ll find reggae nights there and local favorites like Pat Guadagno and Matt O’Ree also frequent the calendar. It may just be the most chill place in Red Bank.
Know of another great beer spot in Red Bank? Send us an email at [email protected] to let us know!
Hopefully you’re reading this as you’re headed out to the car, because if you haven’t been to Gelotti in Paterson, you’re missing out on one of the best ice cream places in the state.
What credentials do I have to make this claim? Well, allow me to introduce myself. My name is Joe and I’m an ice cream-oholic. (You may have listened to me on the Two Fat Guys Show podcast.) I’ve eaten ice cream all over great state of New Jersey, and, if we’re being honest, all over the country. My takeaway: few places compare to Gelotti.
Lined Up
When you get there, you may consider being deterred by the line. In general, I hate lines. I hate waiting, and I want my food right away. There are two good things about the Gelotti line, though. The first is that a long line means the ice cream has to be good. The other good thing about the line at Gelotti is that it moves pretty fast, giving you just enough time to decide what you want.
Photo courtesy of GelottiGelotti pint
There are two things that I look for when I get ice cream: the taste—obviously—and the price. Gelotti makes their own ice cream. It’s smooth, creamy, has the right amount of additional ingredients.
Generous Portions
They also give you a generous amount for the money you spend. I go for a whole pint, which I eat in one sitting. (I told you, ice cream-oholic.) And that pint is only $6.45. And Gelotti has Italian ice, gelato, and amazing ice cream cakes, in case you’re in the market.
Paterson locals already know what’s up, but for any of you who aren’t in the area, I will leave you with this: Put Gelotti of Paterson, NJ, into your GPS, and no matter what the distance is, and hit Go!
Editor’s note, July 2019: The Caldwell, Montclair, and Randolph locations of Gelotti are now Gelati by Mike. Randolph is now open and Montclair and Caldwell will be open soon. Paterson remains Gelotti.
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!
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, 
What Else to Know
