Faubourg Restaurant NJ: A True Taste of France

French cuisine has spent decades underneath silver cloches, surviving amidst culinary trends and modern applications desired by many American diners today. France’s longtime domination in fine dining has been defined by decadence, tradition and technique, which is why this nostalgic genre still satisfies those in search of a quintessential night out. I couldn’t help but…

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Chef Spotlight: Leia Gaccione of South and Pine in NJ

—A window into the illustrious career of New Jersey star chef Leia Gaccione and her popular Morristown restaurant, South and Pine in NJ. My first bite of Chef Leia Gaccione’s food was met with equal parts joy and envy. Admittedly, I didn’t want to like chicken and waffles as a legitimate entrée. I was much…

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VENTANAS Kicks Off Fort Lee Restaurant Week

September 23rd kicks off Fort Lee Restaurant Week. With each passing year, the ever-growing city continues to prove itself with its remarkable restaurant scene. A town not once thought of for its food is finally getting a chance to shine light on the cuisine they are proud to say is from within the Fort Lee…

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A Fresh Take at Le Jardinier

le jardinier

At Le Jardinier in Midtown, a terrarium appears at the table. Except, there aren’t any spiny succulents inside. A scoop of olive oil ice cream floats atop a pool of pink strawberry mousse, dotted with edible flowers and crushed basil granité. It’s almost too pretty to eat, and yet I dig in.  Everything about Le…

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Riedel Wine Dinner at VENTANAS in Fort Lee

ventanas in fort lee

After visiting Chef David Burke’s newly-opened Orange Lawn not too long ago, I was eager to try out his fusion restaurant, VENTANAS Restaurant and Lounge in Fort Lee. Chef Burke, alongside New Jersey restaurateur Alex Duran (of Son Cubano), opened Ventanas back in early 2019 which resides at the base of Fort Lee’s The Modern.…

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NJ’s Top Chefs Team Up to Benefit Eva’s Village at Battello

The professional kitchen can be a ruthless place. To the outsider, it may seem intense and unforgiving. This is not a total misconception, but it is a thought that is only partially complete. Anyone who has worked in or around the kitchen will tell you that, yes, it is often cruel, tiresome, and borderline malicious;…

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