For 2012 Cinco de Mayo, we headed to the heart of little Mexico in Passaic, NJ and visited EL AGUILA, where Jorge Castro tells us the story behind this establishment that is taking the town by storm […]
It’s not easy being a food truck operator in Jersey City. Having the state’s best gourmet or specialty food truck scene apparently is something some city officials are not proud of, because they’re sure making it tough for the truck owners to operate.
Two years ago, the trucks were parked at Hudson and York streets, near Exchange Place. They were bounced from the spot on several occasions when nearby restaurants complained. Now, they’re parked several blocks north on Hudson, but their days are apparently numbered because meters are being installed and meter-feeding will not be allowed.
Too bad. There’s first-rate food coming out of those trucks, which include two favorites, the Taco Truck and Krave.
One of the newer and more unlikely additions is Home by the Range. Several years ago, Will Imre was a research analyst for a financial data service. But a 10-day apprenticeship at fabled Santillo’s Brick Oven Pizza in Elizabeth and several courses at the Institute of Culinary Education in New York convinced him cooking could be both passion and career. READ MORE @ NJ.com
Oxtail is an acquired taste for the overwhelming majority of those not from Jamaica or another Caribbean island. Mere mention of the word — it doesn’t sound particularly enticing — produces raised eyebrows and turned-down noses.
Oxtail is not from oxen (not any longer, anyway) but beef cattle. A staple of soul/Southern and Caribbean food, it requires long, careful cooking, which is why it often ends up tough and chewy. Or not even on the menu because many restaurants just don’t want to be bothered.
Auntie Mary treats her oxtail right. Mary Haye is the Auntie behind Shawni’s Caribbean Cuisine in Roselle. I’m not even sure the decor qualifies as spare — three tables, a cart stacked with snacks, a poster of Bob Marley and Auntie Mary behind the counter, taking phone orders by pencil. Read More @ NJ.com
Gilmok, a new Korean barbecue restaurant in Closter, literally translates to “The Corner Place” – and the name is appropriate, because the restaurant is tucked into an angular building at the intersection of Closter Dock Road and Harrington Avenue.
The restaurant, which faces Closter’s large downtown clock, opened in December and has attracted a regular crowd, including many Korean customers.
Owner Daniel Chung has a background in international foods, but this is his first restaurant, and it fulfilled a personal wish to bring Korean food to America.
Last week, I dined Osteria Morini in Bernardsville to try some of its dishes, post grand opening.
The restaurant, formerly occupied by Chef Michael White’s Due Terre, has been redesigned to offer a more casual atmosphere than its predecessor.
The food is simply outstanding. Chef White, the 2011 James Beard Award for Best Chef in New York, along with Chef de Cuisine, Kevin Knevals, use ingredients from Emilia-Romagna and some locally-grown foods to prepare dishes that are both refined and rustic.
For starters, the cured meats board is a must and can be ordered in a choice of one ($7), three ($17) or five ($25) meats. The calamari ($12) with herbed bread crumbs, tomato and kale is fork-tender and deliciously crunchy and my favorite starter. The Polpettines ($10) – prosciutto and mortadella meatballs baked in tomato sauce are moist and flavorful and should be ordered […] Read More @ Food&WineChickie.com