Category: Food/Drink

The folks at Beneduce have taken great care to cultivate varieties of grapes that can not only survive in our unique climate, but flourish in the local terroir to create great-tasting wines.

“Generally, smaller farms have a lower environmental impact, but even with that in mind, there does need to be a substantial amount of stewardship with the land.”

Unlike many other states, we have a robust African restaurant scene in New Jersey. It gets a spotlight this week with African Restaurant Week and the African Restaurant Week Festival Aug. 6 and 7 in Newark.

Putting away a couple of Brooklyn Square’s slices (and, trust us, you won’t be able to stop after just one) won’t relegate you to your couch for an hour to digest the brick in your stomach like Sicilian pizza typically does.

“Coffee doesn’t judge, and when people come here I want them to feel that.”

“I’ve been waiting to come up with these specialty drinks for so long it feels like. The recipes come from whatever I’m craving during the different seasons. I try to always do something a little different flavor-wise because I personally hate going into a coffee shop and there’s nothing interesting to try.”

Berliner weisses, fruited ours, sour IPAs and their ilk are abundant on NJ tap lists, just in time for summer.

The menu of Sichuan items ranges from smoked duck to jelly fish in sesame sauce to ginger scallion lamb.

The Neptune City bakery has been steadily building a fan base of locals and pilgrims from around the state, of course because of the quality of the food, but also because Mancuso works her tail off.

Local foraging expert Debbie Naha-Koretzky on the nutritious, delicious treats you can find all around you this spring, and beyond.

Look, there’s one very famous subpar Italian chain restaurant that promises that when you’re “(t)here, you’re family.” But what Invertase offers is something much closer to what that slogan promises: comfort.