Jersey Eats

MORE SUMMER YUM: Philly Al Fresco Guide | Wine picks for The Fourth

Food & Drink in South Jersey

JUNE/JULY 2012

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jerseyeatsmagazine.com JUNE/JULY 2012

Early Bird Specials

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C O N T E N T S J U N E / J U LY

2 0 1 2

F E AT U R E S :

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D E PA R T M E N T S :

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I N S E A S O N Life is a bowl of cherries.

W H AT W E ’ R E D R I N K I N G Poolside libations.

I N

T H E

K I T C H E N

Mr. Smith goes to Collingswood.

L U N C H

A V I N E YA R D G R O W S I N C A P E M AY C O U N T Y Two best friends take a leap of faith and build their dream.

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Lick-worthy places to enjoy the cream of the crop.

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C H E F O N A W I N N I N G S T R E A K

THE SCOOP ON ICE CREAM

Jose Garces brings his culinary empire to Atlantic City.

S P O T S

Eating Haddon Township.

W I N E All-American choices for the Fourth.

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B E E R A sudsy summer.

N E I G H B O R H O O D E AT E RY

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Casa Carollo does Marlton good.

D E S T I N AT I O N D I N I N G Your Philly Guide to dining al fresco.

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JUNE/JULY 2012 jerseyeatsmagazine.com

EDITOR’S

NOTE

JerseyEats www.jerseyeatsmagazine.com

VOLUME 1, NUMBER 6 JUNE/JULY 2012 EDITOR-IN-CHIEF Mary Price SENIOR COPY EDITORS Sheri Berkery Karen Morgan Phaedra Trethan

Summer yum

From beer and wine to great places to eat al fresco in Philly (keep our guide handy in the car for reference), we’re off to a tasty start with the June/July issue.

We offer a few great ice cream places to get a scoop or some other sweet stuff on a hot night. You can sip by your backyard pool (safety first, people!) with signature drink recipes courtesy of The Pool After Dark at Harrah’s (Harrahcane or Blue Lagoon, anyone?). We learn that Chef Mark Smith, the talent in the kitchen at both the Tortilla Press in Collingswood and Tortilla Press Cantina in Merchantville, talks to his dogs (aww!) and can survive on guacamole (try his; it’s great.)

Lots happening in A.C. this summer too: Read about Jose Garces (the 2009 winner of the Food Network’s “Next Iron Chef”) and his three eateries at the hot new resort Revel: Amada, Village Whiskey and Distrito Cantina (ole!)

And of course we have a new DINNER ON US contest. Submit your email to jerseyeatsmagazine.com to be included in the random drawing on July 15.

We’re full. See ya next issue,

CONTRIBUTING WRITERS Beth D’Addono Ann Marie Askin Mark Eberle Janet Leonardi Jeff Linkous Dr. Gary C. Pavlis William Sokolic David Spatz CONTRIBUTING PHOTOGRAPHERS Douglas Bovitt Sean M. Fitzgerald Gene Koehler Chris LaChall John Ziomek CREATIVE DIRECTOR Tara M. Askin ADVERTISING DIRECTOR William Janus wjanus@gannett.com ADVERTISING MANAGERS Melissa Bettner mbettner@gannett.com Tom Martino tmartino@gannett.com ADMINISTRATIVE SERVICES Jacqui Wilcox

ONLINE ONLY

For more details, go to Page 20

CIRCULATION Rick Steinmetz

JUNE/JULY 2012

JERSEYEATSMAGAZINE.COM has a whole new look. Our redesign is more readerfriendly and helps you keep up to date with the South Jersey food and drink world. Let us know your thoughts. Email us at mcprice@camden.gannett. com. We look forward to hearing from you.

ON THE COVER: Juliana, age 3. Photography by GENE KOEHLER

EAT MY WORDS

by Tammy Paolino, a South Jersey food lover, at blogs. courierpostonline. com/ eatmywords

EXECUTIVE EDITOR & GENERAL MANAGER Gene Williams gewilliams@gannett.com PUBLIC INFORMATION Jersey Eats is published six times a year by the Courier-Post. Phone, (856) 486-2920. Fax, (856) 663-2831.

Jersey Eats welcomes editorial ideas and submissions in writing by email. We assume no responsibility for the return of unsolicited material. Editorial inquiries: (856) 4862920, mcprice@camden.gannett. com. No portion of Jersey Eats may be reproduced without the express consent of the Courier-Post.

Courier-Post A GANNETT NEWSPAPER 301 Cuthbert Blvd.

Cherry Hill NJ 08002

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jerseyeatsmagazine.com JUNE/JULY 2012

Grilled Pork Chops with Cherry Chutney

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INGREDIENTS: • ¾ cup cherry preserves • 3 Tbsp. balsamic vinegar • ½ tsp. allspice • ½ tsp. cinnamon • 1 Tbsp. canola oil • 2/3 cup finely chopped onion • 2 cups pitted fresh Bing cherries • 1 tsp. finely chopped fresh rosemary • ¼ tsp. cayenne pepper • Pinch of salt • 4 bone-in pork loin chops

DIRECTIONS: • Preheat barbecue at medium/ high heat. Mix preserves, vinegar, allspice, cinnamon in small bowl. Reserve ¼ cup for meat glaze and keep the rest for chutney.

• Heat oil in a small saucepan over medium flame. Add onion and sauté for one minute. Add cherries, rosemary, cayenne, and preserves mixture. Simmer chutney on low boil until thick, stirring occasionally, about 10 minutes. Remove from heat and add a pinch of salt.

• Brush pork chops with reserved glaze, season with salt and pepper and grill until browned on all sides and meat registers 145F. Let chops rest for 10 minutes, serve with chutney.

Recipe courtesy of calcherry.com

I N S E A S O N I N S E A S O N

JUNE/JULY 2012 APRIL/MAY 2012 jerseyeatsmagazine.com jerseyeatsmagazine.com

Bada BING T

he little red jewels are ready for the pickin’ and there are plenty of places in South Jersey to get your mitts on the stone fruit that delights many a dish. We like to use them incorporated in sauces, preserves, jams and salads. They also can be used in cherry pies and tarts (though we like the sour-tasting Montmorency cherry for those better.) Perhaps the best way to enjoy the bing is out of hand.

Selection: Good-quality bing cherries will be large, firm and have even deepred coloring. They should taste sweet and delicious.

Avoid: Avoid cherries that are soft, have wrinkled skin, are leaking and sticky or that have any visible signs of decay.

Immature cherries will be smaller and less juicy while over-mature product will be soft, dull and wrinkled.

Storage: Place unwashed bing cherries in a plastic bag and store in a refrigerator.

Wash as you go and let them reach room temperature to get their full flavor. Fresh bings can be frozen to extend their storage time. Just remember to remove the pit first or else your cherries will be infused with an almond-like flavor.

--From produceoasis.com

A WHITE CHERRY? Rainier cherries are also known as the “white cherry” because they have white, creamy flesh and the skin is yellowish-red blush once they’re ripe.

PICK YOUR OWN Johnson’s Corner Farm 133 Church Road Medford (609) 654-8643 Fruitwood Farms Route 538 Monroeville (856) 881-7748 Mood’s Market & Orchards 901 Bridgeton Pike Mullica Hill (856) 478-2500 Rowand Farms Greentree Road & Dalton Drive Glassboro (856) 589-9234 Gannett file

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r Stop in Ou ur rO fo m o ro w Sho onthly Current M s. on ti o m ro P

Final S&T

Kitchen Designs

I N

S E A S O N

Made in America

Swirly Cherry and Yogurt Ice Pops INGREDIENTS: • 4 cups pitted Bing cherries • (Optional: 2 cups each bing cherries and rainier cherries) • 1 cup frozen lemonade concentrate • 1 cup low-fat vanilla yogurt DIRECTIONS: Contractors Welcome- g cin Special Pri

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Mon. - Thur. 11am - 9pm Fri. & Sat. 11am - 10pm

www.TheFatTomatoGrill.com

• Combine bing cherries and 1 cup lemonade concentrate in food processor and process until smooth. Set aside.

• Pour mixture into popsicle molds, alternating with spoonfuls of yogurt. Using a wooden skewer or thin knife, gently mix layers to create a swirl effect.

• (If using rainier cherries, blend 2 cups of each cherry variety with ½ cup lemonade concentrate and alternate layers with both kinds of cherries and yogurt.)

• Freeze molds until firm.

Unmold by briefly dipping in warm water to loosen pop.

Recipe courtesy of calcherry.com

JUNE/JULY 2012 jerseyeatsmagazine.com

9

Cherry Chopped Salad

INGREDIENTS: • 1 Medium-size head of iceberg lettuce, chopped • 2 Tomatoes, chopped • 1 Cucumber, chopped • ½ Cup shredded carrots • 1 ½ Tbsp. sunflower seeds • 4 Oz. crumbled goat cheese • ¾ Cup bing cherries, pitted and chopped, divided • 1 Cup vegetable oil • 1/3 Cup orange juice • 1 tsp. sugar • ¼ tsp. ground black pepper • ¼ tsp. sea salt

Voorhees Town Center’s Farmers Market Every Saturday Now thru October 27 8am-Noon Outdoor Special Events Plaza, near the Town Hall entrance Rain or shine

DIRECTIONS: For the Cherry-Orange Dressing • In a blender, combine ½ cup cherries, sugar, sea salt, black pepper, orange juice and vegetable oil.

Visit our great selection of vendors for the freshest local produce and specialty items!

• Puree until fully blended.

Participating vendors include:

• Pour into bowl and refrigerate.

Duffield’s Farm Fruitwood Orchards Honey Farm Davidson’s Exotic Mushrooms

For the salad

Chestnut Run Farm

• Toss together lettuce, tomato, cucumber and carrot in a large mixing bowl.

Talluto’s of Washington Township Bellview Winery Muth Organic Farm & Muth Farm Flowers

• Sprinkle on sunflower seeds, remaining one-quarter cup chopped cherries and goat cheese.

Haynicz’s Orchardview Farm Market and Greenhouse Vendor list subject to change.

• Refrigerate.

VOORHEES TOWN CENTER

• Serve with Cherry-Orange Dressing

WHERE IT ALL COMES TOGETHER Voorhees Town Center (formerly Echelon Mall) is located at the intersection of Somerdale & Burnt Mill Roads, Voorhees, NJ 08043 856.772.1950 ◆ voorheestowncenter.com

Recipe courtesy of Janet Davis, TV chef and caterer

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10 10jerseyeatsmagazine.com jerseyeatsmagazine.comJUNE/JULY JUNE/JULY2012 2012

W H AT

W E ’ R E

D R I N K I N G

Sippin’

Pool by the

By William Sokolic Photography by Sean M. Fitzgerald

The Pool at Harrah’s Resort

T

he Pool at Harrah’s Resort isn’t just known for holding nightclub and bar’s title of Mega Club of the Year but is also one of the premier resort pools on the East Coast. “The glass-enclosed, 82-degree, all-year-round temperature that is given to our guests gives them the experience of being in a tropical oasis while at the Jersey Shore,” said Howard Weiss, regional director of nightlife operations, strategy and development for the Eastern Division of Caesars Entertainment.

When the sun goes down, the oasis continues, only the emphasis is on nightlife and partying when the Pool morphs into The Pool after Dark with guest DJs and pulsing music. Whether relaxing by day or dancing by night, The Pool provides a cool respite and so do the drinks.

The Pool offers more than 15 signature cocktails, with the capability to make many more. Heading into the summer, The Pool is already seeing a trend in the drink orders.

Mojitos and iced tea-based cocktails are making a comeback, Weiss said.

MOST POPULAR

DRINKS: 1. Poolside sun tea 2. Classic Mojito 3. Pineapple Punch 4. Harrahcane 5. Blueberry Mojito 6. Blue Lagoon

JUNE/JULY 2012 jerseyeatsmagazine.com

SIC

CLAS

POOLSIDE TEA

TO MOJI

• ½ oz. Absolut Vodka • ½ oz. Tanqueray Gin • ½ oz. Cruzan Rum • ½ oz. Sauza Tequila • ½ oz. Triple Sec • Splash of sour mix • Dash of Pepsi as a floater

odka olut V

. Abs • 2 oz int syrup m • 3-5 simple f o . sp soda • 1 tb f club o h s • Spla

HARR

AHCA

PINEAPPLE PUNCH

NE

• 1oz . Bac ar Light Silver di Rum •1 oz .M • Fill E alibu Co co q Pinea ual Parts C nut pple, r and O anberry, Juice range

• 2 oz. Absolut • Mandarin Vodka • Fill equal parts cranberry and pineapple Juice

BLUEBERRY

MOJITO

ai lut Berri Ac • 2 oz. Abso Vodka • 3-5 mint rup f simple sy •1 Tbsp. o a d so f club • Splash o

BLUE LAGOON •1oz. Absolut Vodka •1oz. Blue Curacao • Fill with pineapple juice

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JE: Was your mother a good cook?

MS: Oh, that’s such an understatement.

I learned my love of cooking from her; the desire to make something perfect and well seasoned. Her cakes were known all over. Her Swiss steak falls off the fork. Her tomato sauce is the only one my very Italian wife will eat.

JE: Who would make a better date: Giada De Laurentiis or Rachael Ray? MS: I have the perfect wife … why would I pick one of them?

JE: What was your worst kitchen accident?

MS: The time I worked as executive chef at a hotel, we were getting ready to serve prime rib at a banquet … only to discover the ovens hadn’t been turned on and the meat was raw. We raced to heat up water in pots all over and then threw the prime rib in to parcook; a definite heart-attack moment.

I sent out more hors d’oeuvres to buy time.

JE: If you weren’t a chef, what would you be?

MS: That’s a brain-stopping question. I have no idea. I never considered any other option – cooking just seemed to be what I always wanted. But I can answer it another way: If I wasn’t a chef I’d be sleeping, relaxing and have total peace of mind!

SINGLE-FAMILY HOMES IN DELAWARE ACADEMY HILL Newark, DE 302-368-1141 Single-level and 2-story homes in a quiet corner with some of the most majestic views of Delaware and Maryland, yet only minutes from downtown Newark and the University of Delaware.

From $370,000 WILLOW OAK FARMS Bear, DE 302-834-2480 Enjoy a wide choice of 2-story and single-level designs with open floorplans and upscale amenities in a setting with nearly 35 acres of green space and mature trees.

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From $239,900 MCMULLEN SQUARE Wilmington, DE 302-655-2585 A cul-de-sac community only minutes from downtoen Wilmington. Whether raising a family or entertaining friends, these city-smart townhomes have plenty of room for everything - and everybody From $170,000 55-PLUS COMMUNITIES IN DELAWARE VILLAGE OF LONG CREEK Newark, DE 302-838-7925 Re-imagined single-level designs brought into the 21st Century, incorporating many features found in 2-story homes, including NAHB Green Certifictaion!

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Like us on

JE: You’re stranded on a desert island.

What food can’t you live without?

MS: Avocados. I’ll give up civilization but not guacamole.

JE: What’s your favorite word?

MS: Epazote!

JE: What would you do if you had a time machine?

MS: I wouldn’t go back … but forward.

I’d like to visit the world in 20 to 30 years to see how it all turns out.

JE: Do you like Jerry or Tom? MS: Jerry.

JE: If you could speak to one type of animal, what would it be?

MS: Dogs!

JE: What was the best thing before sliced bread?

MS: Wine. Hands down. Any kind.

JE: What are you famous for?

MS: Our chipotle peanut BBQ pork was named by the U.S. Peanut Council as the best entrée of the year.

JE: Do you speak with your dog/pet?

MS: Oh, sure. We have three rescue dogs and any given day I’m saying something like, “Please move over.

Please get down. Please let me have some room on the bed.”

JUNE/JULY JUNE/JULY2012 2012 jerseyeatsmagazine.com jerseyeatsmagazine.com 13 13

M E ET

T H E

C H E F

Chef Mark Smith

will survive life on a desert island with guacamole

File photo

Claim to fame: Chef/owner of Tortilla Press in Collingswood and Tortilla Press Cantina, Merchantville.

Zodiac sign: Libra Favorite movie: “Pecker” (from offbeat director John Waters) Favorite TV show: “Mad Men” Favorite food: Tamales. So much time and attention goes into making them, and you can taste it in every mouthful.

Favorite pastime: Just relaxing. Preferably by a pool or the ocean with a book – something I never get the chance to do these days.

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jerseyeatsmagazine.com JUNE/JULY 2012

Final S&T

LUNCH SPOTS HADDON TWP.

1

KEG & KITCHEN 90 Haddon Ave. (856) 833-9800

Hours: 10 a.m.-9:30 p.m.

Monday-Saturday

Hours: 11:30-2 a.m. Monday-Friday, noon-2 a.m. Saturday, 11-2 a.m. Sunday I ordered a short-rib sandwich topped with sauteed greens and caramelized onions served on a toasted baguette. The meat was slow cooked for 12 hours, which made it just melt in your mouth. The sauteed greens and onions gave the sandwich great contrast between bitter and sweet.

The meal cost $10.25 with a side of hand-cut fries and homemade iced tea.

2

TRENO

223 Haddon Ave. (856) 833-9233 Hours: Open 4 p.m. Monday-Saturday; noon Sunday

Lunch here was like a trip to Mexico. Children running around while the Spanish-language TV network Telemundo played in the background made it even more authentic. I ordered two tacos and sopes. A pile of homemade chips with refried beans and cheese came with very good but spicy salsa. My first taco was filled with roasted chicken and tossed in a verde sauce topped with cilantro and cheese; the other was beef tossed in a spicy salsa topped with cheese. The sopes -- pork with sour cream, lettuce, cheese and salsa on a tortilla -- were my favorite. All for under $10.

Chef Todd Fuller is amazing. Every day he comes up with specials that go with the vast wine and beer selections. I went for a personal brick-oven pizza made from scratch with mozzarella cheese an roasted tomatoes, and a side of pesto made from basil. The pie was topped with olive oil. It all left my taste buds wanting more. With an iced tea, lunch was $10. A must if you haven’t been.

BAR AND RESTAURANT Featuring our Original Menu, and the Largest Salad Bar in S.J.!

Presents

PATIO OPEN DAILY FOR LUNCH & DINNER Lunch & Dinner Specials Daily Best Sunday Brunch In South Jersey 10% OFF Entree!

10% OFF FOOD! Total with 2 or more entrees. Must present coupon to hostess. Not to be combined with any other offers.

Holidays excluded. Maximum party up to 10. Expires 7/31/12.

CP-0010475414

3

LA GUADALUPANA 150 Haddon Ave. (856) 858-1414

10% OFF Entree!

10% OFF FOOD! Total with 2 or more entrees. Must present coupon to hostess. Not to be combined with any other offers.

Holidays excluded. Maximum party up to 10. Expires 7/31/12.

COASTLINE BAR & OUTDOOR PATIO 1/2 PRICE LUNCH SPECIALS DAILY Live Entertainment Every Friday On Patio Drink Specials Every Night

FREE Appetizer on Patio Monday: Thursday 11-9pm. Must present coupon to hostess. Not to be combined with any other offers. Holidays excluded. Maximum party up to 10. Expires 7/31/12.

1240 Brace Road • Cherry Hill, NJ (865) 795-1773 • www.coastlinenj.com

JUNE/JULY 2012 jerseyeatsmagazine.com

LUNCH SPOTS HADDON TWP.

4

5

AUNT BERTA’S KITCHEN

639 White Horse Pike (in neighboring Oaklyn) (856) 858-7009

Hours: 11a.m.-9 p.m. Tuesday-Thursday, 11 a.m.-10 p.m. Friday-Saturday, 11:30 a.m.-7:30 p.m. Sunday

I love this place -- for $8.95 you get two meats and two sides. I opted for fried chicken and ribs with mac ‘n’ cheese and black-eyed peas over rice. The fried chicken was perfectly cooked with little to no seasoning (Aunt Berta told me less is better). The ribs are cooked in homemade barbecue sauce for eight hours, then seared to lock in the taste. The mac ‘n’ cheese was creamy and the pasta was cooked perfectly. The black-eyed peas topped off my lunch with homemade sweet tea that washed it all down. Lunch was $10.30 in total. Aunt Berta has been in business for 14 years and has daily lunch and dinner specials.

15

POUR HOUSE 124 Haddon Ave. (856) 869-4600 Hours: 11a.m.-2 a.m.

Monday-Saturday; 11:30 a.m.-midnight Sunday

My lunch was the Tuesday special -- a house burger and beer for $10. Chef Todd Fuller from Treno does the menu for the Pour House (both are part of the PJ Whelihan’s chain).

My burger was topped with Vermont cheddar cheese with caramelized onions. I picked a local beer that went well with my burger. If you like oysters, go to the Pour House on Wednesdays for the “buck a shuck” special. More than 100 beers to choose from and a great wine list make the Pour House a popular spot.

– By Ann Marie Askin & Mark Eberle, who enjoy sharing meals -- and their opinions about them -- throughout South Jersey.

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16 16 jerseyeatsmagazine.com jerseyeatsmagazine.com JUNE/JULY JUNE/JULY2012 2012

Final S&T

WINE

A South Jersey

FieldofDreams

Did you ever have a dream that you shared with your best friend? And what did you do when your best friend said “let’s do it.” In Bruce Morrison’s case, it meant he and his best friend Art Reale were going to own a winery.

Both summer residents of Sea Isle City in Cape May County, they started looking for the perfect place near their summer homes. Although Bruce had a thriving medical practice in Huntingdon Valley Pa., and Art operated a marina in Key West Fla., they wanted a new challenge in their lives. As luck would have it, they happened on a property in Cape May Courthouse that already had a

vineyard on it. It had been planted in 2002 by another dreamer, Joe Yuzzi.

Yuzzi was a former agronomist with Cornell University and had meticulously planted Cabernet, Chardonnay, Merlot, Chambourcin and Pinot Grigio vines on his 7.5-acre property.

His dream of a winery never came true but Bruce and Art picked up where he left off. They purchased the property in 2007 and built a

winery production building and then with their passion running amok, decided to also renovate the 1846 farmhouse on the property. Bruce felt that the vineyard location would produce grapes of extremely high quality and Art thought the farmhouse would make a gorgeous bed and breakfast.

It turns out that they were both right

Story and Photos by Dr. Gary C. Pavlis

Continued on Page 17

W I NE Continued from Page 16

and Jessie Creek Winery and the Inn at Jessie Creek were born.

But all this dreaming took an incredible amount of work. Art and Bruce painted, tiled, wallpapered, and drywalled. Little did they know that the biggest challenge was yet to come.

Once the winery was complete and the farmhouse was perfect, they received their certificate of occupancy in late 2010. This was great timing because the vintage of 2010 had produced grapes of incredible quality. The wines were fermenting and producing aromas that made Bruce recall the wineries he had visited in Napa just a few years earlier.

The plan was to open the tasting room in the spring of 2011 and start selling their wine. But sometimes things don’t go as planned. Due to a legislative fight about shipping between the New Jersey wineries and the New Jersey Liquor Control Board, the New Jersey Alcohol Beverage Control in Trenton decided not to grant any winery licenses until the situation had been resolved. The ABC is responsible for the regulation, renewal, issuing and enforcement of liquor licenses. The legislative mess wasn’t straightened out until this past January. So Art and Bruce had to sit on all their wine for more than a year which meant no money coming in but plenty of money going out. They were literally thinking that they might go under before they even opened.

All that is history now. They opened their tasting room for the first time April 14th and as Art tells it, the public loved the place. I drove down to visit just a few days later and was given the grand tour. The B&B is gorgeous with beautifully appointed rooms, plush bedding and unlike many B&Bs, the bathrooms are modern and spacious. Art does the cooking, as that is his real passion, and he puts out a breakfast for his guests that he says is big and satisfying. The tasting room and the winery facility are very attractive and inviting. There is a banquet room for small weddings and other functions which should get a lot of use soon. Art and Bruce make the wine together and currently offer a ChardonContinued on Page 18

Best friends Art Reale and Bruce Morrison in their vineyard.

JUNE/JULY 2012 jerseyeatsmagazine.com

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Continued from Page 17

nay, Chambourcin, Cabernet Sauvignon, Merlot, and Pinot Grigio.

I have often tasted the first offerings of a new winery and sometimes it is obvious that the winemaking process is still in the infancy stage with a few mishaps occurring. This was not the case at Jessie Creek. All the wines were well made, showed very pretty fruit aromas and were very clean and fault free. I started with

The Inn at Jessie Creek

Final S&T was the Chardonnay, which was really beautiful. Aromas of green apple and Bartlett pear balanced the medium toast American oak, making it a very round and enjoyable wine. The Chambourcin I sampled next had cherry and black pepper aromaswhich made me wish Bruce had poured a little more in my glass. The Merlot and Cabernet were both excellent, each showing good tannin structure and pure clean fruit aromas. I must have

WIN E been having too much fun with Art and Bruce because I can’t remember the Pinot Grigio at all but I can tell you that Jessie Creek is another great addition to the joys of living in Southern Jersey. As Art told me, “I just want people to come down, taste some good wine, and enjoy themselves.” Well said.

Dr. Pavlis is a Rutgers Extension agent and member of the Garden State Wine Growers Association.

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JUNE/JULY 2012 jerseyeatsmagazine.com

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By Dr. Gary C. Pavlis all-American holiday, I stick to American wines. Wine is now made in every state in the union so if you can’t find something you like, you just aren’t looking hard enough.

I usually start the clambake with a sampling of raw clams and oysters. The key is to find a supplier who can sell you really fresh clams and oysters. You will also need someone at the party who is adept at opening the little buggers without slicing his hand open. It turns out that the knife should not be sharp, which is the mistake many make and is why so many accidents occur. Also, the choice of sauce is very important when making the wine pairing. I prefer just a little squeeze of fresh lemon juice. It brings out the all Continued on Page 20

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love the Fourth of July.

There is still plenty of summer left, and it beats Labor Day, which can be depressing because it signals the end of summer. And I love fireworks and clambakes. Raw clams and oysters are a must. Steamers too, and, of course, there has to be lobster.

The next decision is how to wash down all this great food. Sure, there is beer, which goes great with steamers.

Try to stay away from light beers, which aren’t really beer and certainly aren’t good enough for this all-American holiday. But summer ales and wheat beers do have the flavor to stand up to a multi-course clambake.

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Continued from Page 19 the flavors and doesn’t hide any. I know there are the Tabasco folks out there; sorry, but Tabasco and wine don’t mix. Cocktail sauce is fine but just a dab will do you.

Otherwise all flavors are hidden under the horseradish.

The wine? I love sparkling wine at this point in the meal. Whether it’s from California, Washington, the Finger Lakes of New York, or a Brut from New Jersey, sparkling wine has acidity and bubbles that create a taste sensation. Heck, champagne and oysters were a staple in old movies for decades.

Don’t like sparkling wine? Then I would get a dry Riesling from either the Finger Lakes – my favorite is from Dr. Konstantine Frank Winery – or from New Jersey. I would suggest the Alba Vineyards Riesling. Both have beautiful acidity, a minerality that matches that of the shellfish, and a fruit-and-spice finish for added enjoyment.

Steamers are great with a Sauvignon blanc or a Chenin blanc. My house Sauvignon is the Rodney Strong Charlotte’s Home, $12.99. Crisp, clean, and quaffable.

Many people don’t know Chenin Blanc but Pine Ridge in Napa makes a beautiful Chenin for $13.99 that compliments

steamers incredibly well.

I usually have a course of clams casino made on the grill for the Fourth. To complement the dish’s bacon and a little spice, try reaching for a dry rose. These wines are great for summer grilling, and have some of the flavors of red wine without the heaviness and tannin. Try an Oregon Rose if you can find one but if not, try the Etude Caneros Rose made from the Pinot Noir grape or the Sofia Monterey Rose. Both are $15.99 and are refreshing, fruity and delicious.

For the finale, there is lobster. Whether you steam it, boil it or grill it, stay away from oaky wines. Oak kills the flavor of shellfish. I would reach for one of the Chardonnays out there – they’re often called naked, which really means no oak.

Estancia in California makes a no-oak Chardonnay for $9.99 with aromas of fruit, vanilla and butter cream. Perfect.

Or stay local and try the Natali Vineyards Chardonnay from Cape May. It explodes with citrus and green apple aromas, and will make you realize that every penny you spent on that lobster was worth it.

The traditional July Fourth clambake is a simple pleasure but oh-so-good with the addition of a few well chosen wines.

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The section will include tons of tips for party planning, either on The Fourth or the weekend before or after. It will include great grilling recipes, top BBQ trends, food safety and pest prevention advice, great decorating tips, a Fourth of July musical download set list and much more.

And of course, we can’t forget the parades and fireworks, with full listings for all South Jersey-related events.

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Kayla’s Kustard Corner 1127 White Horse Pike Oaklyn (856) 858-3344 If you’re not heading down the shore, Kayla’s is the next best thing. With its ample awning and porch-swing seating, it manages to feel like a little getaway even though it’s at a bustling intersection. And what would the shore (or pretending you’re at the shore) be without ice cream? Specialty sundaes, extreme milkshakes, water ice and slushies are among the choices. Twenty-four flavors of soft-serve ice cream and more than 20 toppings ensure everyone will find a favorite treat.

JUNE/JULY 2012 jerseyeatsmagazine.com

Leo’s Ice Cream Company No. 7 Tomlinson Mill Road Medford (856) 797-8771 This summer marks Leo’s 76th anniversary.

The kitschy ice cream parlor -- where you hear Frank Sinatra music blaring as you park your car -- is a beacon in a nondescript strip center on Tomlinson Road. Here, they serve the standards: splits, cones, hand-dipped treats. But there’s also Yum Yum -- similar to true Italian gelati -- which was invented by Giovanni Leo in his Camden backyard in 1913. A special counter is the perfect height for the kiddies.

Nellie Bly’s Old Tyme Ice Cream Parlor 529 Main St. Riverton (856) 303-0707 Enjoy the old-fashioned atmosphere at Nellie Bly’s, named after the celebrated super-fast train that crashed in Hamilton in 1901. The shop sells hand-dipped Richman’s Ice Cream, ice cream sodas, milkshakes, root beer floats and egg creams.

Other traditional treats include Belgian waffles, funnel cakes, cookie sandwiches, brownie sundaes and specialty cones. Nellie Bly’s is across the street from the RiverLine train.

Novella’s Creamery 312 Clements Bridge Road Barrington (856) 546-0820 No walk-up window here. Come in, grab a seat at a table or belly up to the counter. There you can place your order and better admire the antique tobacco cabinet that was rescued from an old Atlantic City hotel. Kids will dig the floor-to-ceiling chalk board. Besides the water ice, soft and hand-dipped selections (with toppings aplenty), Novella’s offers a space for birthday parties and small events.

25

Sweet summer sensations Deborah Pellegrino has a job many envy.

As head pastry chef for Caesars Entertainment’s four Atlantic City properties, she is always thinking up new ways to appeal to the sweet tooth. And with spring here, those ways come fast and furious as restaurants rework menus for the season.

“It’s so much fun to think up new desserts. I get excited to come up with new ideas. The more appealing and colorful and whimsical you make a dessert, the more enticing it is. I never get tired of thinking of new desserts,” she said.

For example, The Reserve at Bally’s Atlantic City offers a Reserved Sampler that includes: apple butter wrapped in cake and dipped in a white chocolate coating on a popsicle stick; key lime popsicle with key lime filling and a graham cracker crust; roasted banana mousse with slow roasted pineapple; and homemade marshmallow with passion fruit or raspberry-flavored marshmallow.

“Popsicle sticks are the new spin on comfort food. It’s like Boardwalk treats or from the ice cream truck. It’s fun to eat with your hands,” Pellegrino said.

She also created a red velvet dragon roll with pastry rocks; a chocolate insideout roll; a mint wasabi meringue and a fruit sashimi on rice bubbles.

Scarduzio’s in Showboat Atlantic City features a Double Stuffed, which is a spin on the Oreo cookie. “It’s a chocolate buttermilk cake with a double chocolate chip cookie crust and the same kind of filling found in an Oreo cookie. It’s finished off with a chocolate shell with Scarduzio’s written on top,” she said.

A Jersey Shore sampler features a homemade peppermint patty, a homemade Almond Joy bar, a homemade Reese’s cup, and a homemade butterscotch Krimpet with raspberry jam coated with butterscotch icing.

“We use no preservatives, and all fresh ingredients,” Pellegrino said Also in Scarduzio’s, Pellegrino has created a homemade apple tart and fresh fruit pie with homemade buttery pie dough, fresh fruit baked with butter on top and served warm. The fruit includes cherry, blueberry or strawberry.

-JE

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jerseyeatsmagazine.com JUNE/JULY 2012

B EER

HERE

A sudsy summer J

une means two things for South Jersey’s craft beer landscape: the return of Philly Beer Week, a 10day run of events that always manages to unite beer drinkers with unique brews, and the annual festival staged by the Garden State Craft Brewers Guild.

Now in its fifth year, Philly Beer Week (June 1-10) once again finds craftbeer-savvy bars and restaurants in the city and ‘burbs on both sides of the Delaware looking to draw beer enthusiasts with tap takeovers, festivals, pub crawls, cooking seminars and dinners featuring brews from top beer-makers in the region and beyond. (New Jersey breweries include Flying Fish, Iron Hill and River Horse.)

There are enough events to make your head spin and turn your wallet hopelessly inside out (many charge admission, but others let you pay as you go). So the best bet is to follow your beer inclinations or beer curiosity and line up your selections using the events locator at the Philly Beer Week website (www.phillybeerweek.org).

That said, there are a couple you should try to hit: Opening Tap (7 p.m., June 1, Independence Visitors Center) and Forum of the Gods (June 6, Philadelphia Bar and Restaurant).

Opening Tap is the grand kickoff, a festival seeded with brews from just about every notable brewery in the region (Dogfish Head, Yards, Troegs, Weyerbacher, Victory, Stoudts, Sly Fox, just to name a few; the full list is on the PBW website).

The evening of merrymaking and beer tasting starts with the delivery of the Hammer of Glory, sledge hammer bearing the PBW logo that’s used to tap a keg of the beer brewed exclusively for Beer Week and the inaugural event.

This year, the brew is Dupont Speciale Belge, a sessionable (5.75 percent alcohol by volume) Belgian ale brewed at Brassiere Dupont in Tourpes, Belgium, with an assist from Iron Hill Maple Shade brewer Chris LaPierre, Monk’s Cafe owner (and Collingswood resident) Tom Peters, as well as Marlton homebrewer Vince Masciandaro. (LaPierre and Masciandaro were winners of last winter’s PBW contest and trip to Tourpes for the brewing.)

Forum of the Gods promises to bring together a quintet of national and local

By Jeff Linkous

craftbeer luminaries: Rosemarie Certo of Dock Street Brewery, Mark Edelson of Iron Hill Brewery, Paul Kavulak, Nebraska Brewing, Greg Koch of Stone Brewing and Colby Chandler, from Ballast Point Brewing. If the founder of Stone Brewing isn’t enough to pull you in, then the promise of special and rare beers should be.

Further into the month is an all-Jersey brewery lineup: the brewfest aboard the Battleship New Jersey at the Camden waterfront (12:30 p.m., Saturday, June 23; tickets are available through www. njbeer.org).

The Garden State Craft Brewers Guild, the umbrella organization that represents nearly all of the state’s craft brewers, used to move the annual June event around the state, but for several summers it’s been moored at the battleship.

Despite being an opportunity to sample a lot of beers from home-state brewers, the event for many years smacked of a sameness, a been-there-done-that feeling that could leave you unlikely to attend it in back-to-back years. That owed much to the fact that New Jersey’s craft-beer industry itself hadn’t seen any new blood for a decade until 2009. But things have changed dramatically.

This year, the festival’s 16th incarnation, finds five new Garden State breweries on the lineup, a VIP meet-the-brewers session, plus a collaboration beer brewed exclusively for the festival by the Tun Tavern in Atlantic City and a South Jersey homebrewer.

The wind-up is, New Jersey’ craft beer industry is growing, and thus, giving the festival a much-needed jump start.

If you’re looking for something to drink on Independence Day, try skipping the lighter summer ales a Day. Go big, go for the bang. Go Thomas Jefferson Tavern Ale (8 percent acohol by volume). After all, it is the Fourth of July.

Let’s set aside the history lesson about the Declaration of Independence, Jefferson’s famous political screed that summarily told King George III that his crap was getting old, that he should check it at the door and go home.

Nope. Jefferson was also into beer.

And Yards Brewing Philadelphia boasts its Thomas Jefferson Taven Ale is more than a tribute to the guy, it’s based on Jefferson’s recipe for a hearty ale.

(For the uninitiated, the beer is one of a trio from Yards Brewing’s Ales of the Revolution; the others are George Washington’s Tavern Porter, from Washington’s recipe, and Benjamin Franklin’s Spruce Ale, likewise from Poor Richard’s files.)

So hoist a tavern ale, toast the guy and good beer.

JUNE/JULY 2012 jerseyeatsmagazine.com

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JUNE/JULY 2012

Photography by Sean M. Fitzgerald Story by David Spatz

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Garces said competing on and winning “Next Iron Chef” was a much bigger challenge because he was on his own.

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‘A home game’ Garces had only owned Amada in Philadelphia for about two years — and wasn’t even considering “Next Iron Chef” — when the company assembling Revel’s restaurants asked if he’d consider joining the team of outside chefs who would develop dining rooms there.

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“We thought we had diverse enough concepts that if we did three things, they Continued on Page 30

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t was a gorgeous Monday afternoon in early spring as Jose Garces tooled down the Atlantic City Expressway seemingly without a care in the world. In just a few hours, the 31-year-old chef, who owns seven restaurant concepts in Philadelphia alone, would preside over the opening of Amada, the Boardwalk branch of his signature Philadelphia dining room. The new Amada anchors a prime spot with breathtaking ocean views just off the casino floor in Revel, the $2.4 billion lifestyle and destination resort that had its soft opening April.

It’s a process Garces would repeat three times, because he’s opened three restaurants at Revel: Amada, Village Whiskey and Destrito Cantino with its adjacent Guapos taco truck.

Yet the 2009 winner of the TV Food Network’s “Next Iron Chef” competition said he was “completely excited” about opening Amada and didn’t feel the least bit of stress. Garces apparently never got the memo that says opening a restaurant might be one of the business world’s riskiest and most stressful investments.

“No stress whatsoever, I am just so relaxed, you have no idea,” Garces said.

But he quickly noted this wasn’t his first time in the culinary bullring.

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jerseyeatsmagazine.com JUNE/JULY 2012

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Chef Jose Garces’ new restaurant Village Whiskey in Atlantic City.

Continued from Page 29

wouldn’t compete with one another,” he explained.

So Village Whiskey, which specializes in great burgers and bar food washed down with top-shelf whiskey, bourbon, scotch and more, was added, and so were Destrito and the taco truck.

Garces easily has the inside track when it comes to regional appeal. His restaurants have become so identified with Philadelphia that people tend to forget he’s only been part of the Delaware Valley food scene for seven years.

“We definitely think it’s a home game for us,” he said of setting up shop at Revel. “We know that the Philadelphia market likes to come down to the shore, and they love to go to Atlantic City. And when they get (to Revel), they’re going to find our concepts and find that familiarity

that sometimes makes people feel good when they’re dining out.”

Garces said he was stunned when he was finally able to walk into Revel and see the space that had been allocated for Amada, which is about eight stories above the beach with floor-to-ceiling windows.

“My heart just raced with excitement and anticipation of what the finished design could look like in that space,” he said. “When we crank up Amada’s ambiance, with the tapas menu and the Spanish music, it’s going to be a world-class restaurant. It’s on another level, that’s for sure.”

Tried and true Garces was born in Chicago to Ecuadorian parents and got his earliest kitchen training from his paternal grandmother.

He was drawn to Spanish cuisine and studied under some great Spanish chefs in America and in Spain before opening the original Amada in Philadelphia.

The two words he uses to guide him in the kitchen are “authentic” and “innovative,” he said, and he’s always looking for ways to pair different ingredients and cooking techniques.

When he took the Revel plunge, Garces decided to capitalize on the success he already enjoyed in Philadelphia rather than reinvent the wheel. He created Boardwalk versions of three of his most successful and popular places just 50 miles away.

“I think it’s a cliché, but why fix it if it isn’t broken?” he asked. “We put out a good product in Philadelphia. There’s a lot of work that goes into a concept to Continued on Page 31

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get it perfect, sometimes it takes years, so to be able to just bring the great things that we do in Philly and then enhance it with a great design and a great location made a lot of sense for us.”

He did tweak the menus for his Atlantic City dining rooms, though, to take advantage of the spaciousness of his new surroundings.

“I actually enhanced our menus quite a bit knowing that we have a little more space, more of a palate to work with,” he said. “For instance, the kitchen line in Amada is like no other kitchen line I’ve ever worked on. It’s built for power, so we were able to add a lot of steaks and chops and imported Spanish cuts, like Iberian skirt steak. At Village Whiskey, we added a raw bar, which I didn’t have an opportunity to do in Philadelphia because our kitchen is so tight.”

Garces hasn’t gotten much feedback from his Food Network colleagues on his ambitious plans for three restaurants at Revel, although he suspects some of them think he’s a couple of pancakes short of a full stack.

“Some of them may have their doubts,” he said with a chuckle. “But when I initially looked at the concept and design of what Revel wanted to build, I was ecstatic,” he said.

“I thought if they can pull this off, it’ll be a one-of-a-kind project that will be, bar none, one of the biggest attractions on the East Coast. So for me (the decision) was a no-brainer.”

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NEIGHBORHOOD RESTAURANT

Photography by Chris LaChall

CASA Carollo The authentic Italian eatery treats diners like family

By Janet Leonardi

F

or generation upon generation, Italians everywhere have embraced the essence of “la famiglia,” that warm blending of family, love and food.

The Carollo family, the owner/operators of Casa Carollo Bar & Grille in Marlton, are carrying on that tradi-

tion proudly.

Offering diners a casual, relaxed atmosphere, Casa Carollo is a neighborhood favorite even in a crowded restaurant landscape filled with choices.

“My father was born in Sicily,” Continued on Page 33

CASA CAROLLO BAR & GRILLE,

200 Route 73 North, Marlton (856)797-9966 or www.casacarollos.com

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JUNE/JULY 2012 jerseyeatsmagazine.com

33

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Penne marinara, trio di mare (shrimp, clams, and mussels in white sauce), and a New York Strip Steak.

Continued from Page 32

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says Charlie Carollo of his father, Vincenzo, the restaurant’s founder and head chef. “He came to America in the 1970s and worked his way up in kitchens of Italian family restaurants until finally opening Casa Carollo in 1996. Those kitchen experiences not only taught him important skills, but also many great Italian family recipes.”

The younger Carollo, who manages the restaurant, says the restaurant is a labor of love and a true family affair.

“Both my parents, my two sisters and my brother work here with me. Our mutual goal is to make our customers happy as soon as they walk through our doors to dine with us.”

It’s apparent the Carollos are doing just that. Carollo points out that many loyal customers have been frequenting the restaurant for years: “Most tell us they keep coming back for our homemade sauces, especially the vodka blush, spicy fra diavolo and marsala.”

But Casa Carollo, open for lunch, dinner, takeout and catering, offers more than the usual pastas and sauces.

Casa Carollo’s antipasti menu includes calamari fritti, lightly breaded, fried calamari; Bruschetta drizzled with

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Continued on Page 34

1799 Rt. 38 / Lumberton, NJ 08048 Phone: (609) 267-2123 or (800) 660-2123

Dress properly for your ride with a helmet, eye protection, long-sleeved shirt, long pants, gloves and boots. Do not drink and ride. It is illegal and dangerous. Yamaha and the Motorcycle Safety Foundation encourage you to ride safely and respect the environment. For further information regarding the MSF course, please call 1-800-446-9227.

Specifications subject to change without notice. Professional rider depicted on a closed course. ©2011 Yamaha Motor Corp. U.S.A. All rights reserved. • yamaha-motor.com

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Continued from Page 32

extra virgin olive oil and heaped with fresh tomato, basil and onions; and mussels topped with your choice of marinara, fra diavolo or olive oil and garlic.

Soups include Vincenzo’s Pastina de Pollo, scratch-made from his secret recipe of roasted chicken, broth, carrots and pastina.

Pasta Vincenzo, a savory combination of pasta, clams, shrimp, mushrooms and tomatoes in light marinara sauce; and Pasta Principessa, sautéed asparagus, diced tomatoes, pasta and lump crabmeat topped with fresh mozzarella and tossed in white wine sauce, are two of the pasta specialties.

Carnivores will go for the New York Strip Alla Carollo, a trimmed 16-ounce steak with sliced portabella mushrooms and jumbo lump crabmeat in a demi-glacé; and vitello and pollo Tuscany, veal and chicken cutlets sautéed with green peppers, mushrooms, plum tomatoes, garlic and onions and Continued on Page 35

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N E I G H B O R H O O D R E S TAU R A N T

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Continued from Page 34

served in a light marinara sauce.

Casa Carollo also offers a selection of family and personal size pizzas as well as tempting desserts.

“Our tiramisu, cheesecake and cannoli are all homemade,” Carollo says.

The restaurant boasts a casual main dining room, a small banquet room and a private dining area that can seat up to 35 guests.

There’s live entertainment on the weekends, including comedy shows on Fridays and Saturdays, followed by DJs and local bands.

Michael Tymash of Mount Laurel has a beer with a plate of pasta primavera with chicken and shrimp as he dines at the bar.

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P H ILLY GUIDE TO AL FRESCO DININ G

Summer 2012

Photo by Chris LaChall

DESTINATION DINING

PHILADELPHIA

By Beth D’Addono

S

outh Jerseyans love to dine al fresco in the summertime. And when the back yard becomes so-so, it’s time to head to the city. Whether it’s soaking up the sun on Rittenhouse Square or enjoying a starlit repast in hipster ’hoods like Old City and South Street, we clamor for sidewalk cafes and luxuriate in outdoor grazing.

Here’s a look at top spots for fresh-air feasting, organized by neighborhood, so you can stroll to the restaurant that suits you best.

JUNE/JULY 2012 jerseyeatsmagazine.com

Tracey Borden Photography

Restaurants in this energetic historic district, which stretches from Walnut to Vine streets and Front to Sixth streets, spill out onto the brick sidewalks with dining options of all sorts.

Photo provided

Old City

37

POSITANO COAST 212 Walnut St. (215) 238-0499 www.positanocoast.net

The breezy terrace overlooking historic Old City is just one reason to head to Lamberti’s Positano Coast.

Another is the sexy open air Sopra Lounge, with its cushy couches and gauzy white curtains billowing in the breeze. Sip a signature lemon drop martini and sample chef Pippo Lamberti’s fresh Italian dishes, from savory pastas to crudo, Italy’s answer to sushi.

CITY TAVERN

38 Second St. (215) 413-1443 www.citytavern.com

PIZZICATO

For truly revolutionary dining, this authentic Colonial restaurant in Society Hill even serves George Washington’s own beer recipe on tap. A leafy enclosed rear garden is the spot for cocktails or a taste of chef/proprietor Walter Staib’s specialties, like a savory seafood salad tossed with crabmeat, shrimp and house smoked salmon and garden greens, or fresh Pennsylvania brook trout, pan seared with brown butter, capers and lemon. Family friendly, City Tavern is in the middle of all the historic attractions and a great place for a reprieve from sightseeing.

Watch the action from Pizzicato’s sidewalk café while you enjoy the flavors of a casual Italian trattoria.

Shareable salads and homemade pastas (try the exotic mushroom tagliatelle) are a good option, or try the king salmon over crabmeat risotto.

3rd & Market streets (215) 629-5527 www.pizzicatoristorante.com

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DESTIN ATION

DINING

South Street The “hippest street in town” stretches from the Delaware to University City, but most of the action is between Front and Seventh streets.

BEAU MONDE

624 S. Sixth St. (215)592-0656 creperie-beaumonde.com Philadelphia’s original Breton creperie, offering feather-light square crepes stuffed with sweet and savory delights, is just off South Street, with an outside porch area and large flip-out windows that invite the street carnival inside.

VILLAGE BELLE

757 Front St. (215)551-2200 www.thevillagebelle.com This Queen Village Italian/ Northern Mediterranean eatery from CIA trained chef Louis Campanaro (remember him from Olive?) dishes up bold flavors and eye-popping presentations. You’ll love the crispy artichokes and spaghetti with crab gravy. The truffle parmigiano fries should be illegal.

REX 1516

JAMAICAN JERK HUT

Alabama-born chef Regis Jansen channels Southern hospitality on a plate at this warm and welcoming new South Street restaurant, with its wall of front windows open onto the scene and a handful of sidewalk tables.

The fig bruschetta with goat cheese is delish, or tuck into one of the best (house-ground) burgers in town and roast chicken with gravy like you wish your mama made.

For a tropical island experience, head to this locally owned BYOB Jamaican eatery, where you can sample fiery jerk chicken on a secluded back veranda with a dressed-down vacation vibe. If the setting seems familiar, you may have seen it as a location for the locally filmed flick “In Her Shoes.”

1516 South St. (267) 319-1366 rex1516.com

1436 South St. (215) 545-8644 jajerkhut.com

Waterfront KEATING’S RIVER GRILL TERRACE AT THE HYATT REGENCY 201 N. Columbus Blvd.

(215) 928-1234 keatingsrivergrill.com

This vibrant outdoor lounge space offers a creative tapas menu (try the tenderloin sliders and housemade hummus flights) with a view of the Delaware River.

Photo provided

Busy Columbus Boulevard, punctuated by the Ben Franklin Bridge to the north and Walt Whitman Bridge to the south, embraces Penn’s Landing and a lively scene of nightspots and outdoor venues.

JUNE/JULY 2012 jerseyeatsmagazine.com

DESTI NATION

39

DINING

BONGO BAR AT MOSHULU 401 S. Columbus Blvd.

(215) 923.2500 www.moshulu.com

Head topside aboard this century-old sailing ship for a killer view of the sparkling Delaware and the Ben Franklin Bridge. Sample steaks, Kobe burgers and chicken grilled on the six-foot-long barbecue, and quench your thirst with tropical libations.

Midtown Village/Washington Square

Photo provided

Midtown Village is an artsy mix of boutiques, cafes, gay-owned businesses and lofts between 12th and Broad streets and Chestnut and Pine streets. Washington Square, the name of one of five original parks laid out by William Penn, extends toward the river on Walnut Street between 11th and Seventh streets.

MERCATO

1216 Spruce Street (215) 985-BYOB www.MercatoBYOB.com Open for lunch and dinner, this cash-only BYOB features two walls of windows that open onto bustling Spruce Street.

Mercato Chef de Cuisine Christina Wilson is known for her market-fresh ingredients, house-made pastas, varied olive oils and charcuterie. A few to try – the same dishes are available in smaller portions (and $) at lunch – lobster and shrimp pasta and truffled wild mushroom panini with grilled asparagus.

RAW SUSHI & SAKE LOUNGE 1225 Sansom Street (215) 238-1903 www.rawlounge.net

Located in the historic Stetson building, Raw serves up creative, modern takes on traditional Asian fare, along with inspired maki and pristine sashimi. An outdoor courtyard, tucked away from the street, is the place to retreat from the bustling Midtown Village neighborhood scene.

TRIA

TALULA’S GARDEN

Love this groovy wine bar and cheese lounge in Midtown Village, which features a lively outdoor café perfect for sipping. Enjoy boutique beers, wine and small plates, which include artisan cheeses sourced from Murray’s Cheese Chop in New York.

Tucked away off verdant Washington Square, TG is an oasis of seasonal fresh flavors (love the rhubarb Muscovy Duck Breast with beluga lentils) and wild greenery, all set in an outdoor living room lounge you’ll never want to leave. A collaboration between Starr restaurants and Aimee Olexy of Talula’s Table in the western ’burbs.

12th & Spruce St. (215)629-9200 triacafe.com

210 W. Washington Square (215) 592-7787 talulasgarden. com

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DESTINATION

DINING

University City

Long defined by its anchor campuses of the University of Pennsylvania and Drexel University, this West Philly ’hood is bounded by the Schuylkill River, 50th Street, Woodland Avenue and Spring Garden Street.

WHITE DOG CAFE

ZOCALO

3420 Sansom Street (215) 386-9224 whitedog.com/university-city.html

3600 Lancaster Ave. (215) 895-0139 zocalophilly.com

This Victorian brownstone in the heart of U of P has long been a bastion of eclectic, contemporary American cuisine and social activism. Dine out front in the seasonal streetscape café, enjoying tasty dishes that emphasize seasonal freshness and sustainable ingredients. Try the Meadow Run spring lamb served with chickpeas and heirloom tomatoes.

Enjoy authentic regional dishes from central and southern Mexico at this University City fave. Relax at a table on the shaded side patio and munch on crab stuffed empanadas and traditional Pescado Veracruzano, tilapia simmered in a savory sauce of roasted tomatoes, green olives, capers and jalapenos, onion and herbs.

Parkway District Home to the city’s finest cultural institutions that dot the Benjamin Franklin Parkway, this neighborhood is also the place for dining on the Schuylkill.

Photo provided

CAPRICCIO AT CAFÉ CRET

16th St. and the Ben Franklin Parkway (215) 735-9797 www.capricciocafe.com

Photo provided

The perfect spot for a coffee or a grab-and-go light bite before an afternoon of museum-going, Café Cret – pronounced “Cray,” and named for the French architect who designed the Parkway – features a scattering of café tables under red umbrellas in a sunny urban setting. Choose from a variety of well-priced paninis, salads and yummy baked goods.

WATER WORKS RESTAURANT & LOUNGE 640 Water Works Dr. (215) 236-9000 www.thewaterworksrestaurant.com

Located behind the Philadelphia Art Museum, the view from the 200-seat riverfront veranda is unbeatable, overlooking Boathouse Row and the Schuylkill River. Sample Greek-inspired dishes including the honey mint rack of lamb, and a tender octopus salad.

JUNE/JULY 2012 jerseyeatsmagazine.com

DESTINATION

Center City/Rittenhouse

41

DINING

Philly’s poshest neighborhood fans out from Rittenhouse Square, a landscaped patch of green at 18th and Walnut streets surrounded by higfh-end shops, cafes and residences.

TWENTY MANNING GRILL 261 S. 20th St. (215)731-0900 twentymanning.com

Sit a spell along the wrap-around sidewalk café at this contemporary restaurant much loved for chef Kiong Banh’s seasonal and Asian-inspired menu and its lively bar scene. Try the pork potstickers then tuck into one of the best burgers in the city. Overhead misters keep the scene cool on hot days.

Photo provided

PARC BRASSERIE

227 S. 18th St. 215-545-2262 www.parc-restaurant.com Located on gorgeous Rittenhouse Square, Parc offers 80 outdoor café seats across from the park, a magnet for shoppers, local residents and their canine companions.

Expect a Parisian experience, from the salad Lyonnaise bathed in warm bacon vinaigrette and topped with a poached egg, to the seafood-rich bouillabaisse scented with a hint of Pernod.

THE PLAZA CAFÉ AT TABLE 31

1701 JFK Blvd.

(215)567-7111 www.table-31.com/the-plaza.html Against burbling fountains in the shadow of the city’s newest and highest skyscraper, the Plaza Café delivers satisfying treats like Nicoise salad and a pulled pork sandwich with fontina cheese, served under a handsome pergola. Don’t miss the awesome video wall in the Comcast lobby – definitely worth a gawk.

ROUGE

206 S. 18th Street (215) 732-6622 www.rouge98.com As gorgeous as Rouge is on the inside, it’s the bistro’s outdoor seating that gets the most attention. Aristocats and kittens down flutes of champagne and caviar after dark -- by day, power lunching is at its zenith.

The kitchen offers creative twists on New American classics, including a dynamite grilled swordfish with basil and a white wine mussel broth. Be careful not to trip on the poodles.

CONTINENTAL MID-TOWN 1801 Chestnut St. (215) 567-1800 www.continentalmidtown.com

Nibble on global tapas at this hipster hangout, popular for its leafy roof deck lounge in the shadow of the city’s skyscrapers. A few tasty dishes include the lobster mac’n cheese, crispy calamari salad and Thai lettuce wraps. Sip from a menu of fun signature cocktails like the Buzz Aldrin – a shake of Tang, peach vodka and triple sec

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Awash with options Shore restaurants abound, from upscale cuisine to casual nosh and seafood favorites

By David J. Spatz With about 150 restaurants — some of them with white-glove service fronted by celebrity chefs, others quick grab-and-go counters — Atlantic City’s casinos tend to steal the spotlight in any discussion about Jersey Shore dining options.

But don’t sell short the hundreds of non-casino restaurants just because you can’t play a slot machine while waiting for the kitchen to expedite your meal. Long before the first gaming hall opened on the Boardwalk in 1978, the South Jersey southern New Jersey shore offered visitors and locals an embarrassment of culinary riches capable of pleasing the most discerning palate.

Picking a definite list of “the best” restaurants at the shore is like asking a parent to name their favorite child. It’s pretty much impossible, because rating food and restaurants is very subjective.

Whether you’re an acclaimed restaurant critic — which most of us aren’t — or a foodie always on the hunt for the newest dining hot spot — which many of us are — the shore has more than its share of “favorites,” some of which are new, others that have stood the test of time.

With that in mind, here’s our list of five of the top casino restaurants and five dining rooms outside the casino bubble: In the casinos Amada at Revel: Philadelphiabased “Iron Chef’’ Jose Garces — one of two Iron Chefs at Revel — rolled the dice and opened three restaurants in the $2.4 billion property. Amada, a Boardwalk extension of his similarly named Philadelphia dining room, get the nod for its originality.

Amada offers panoramic views of the ocean from its lofty perch on the casino level and is unique because it’s Atlantic City’s first authentic Spanish tapas, or “small plates,” restaurant.

Vic & Anthony’s at the Golden Nugget in Atlantic City.

Try a selection of cured hams (we enjoyed the pricey Jamon Iberico), and don’t miss the earthy flavored lamb meatballs with shaved Mancheco cheese and the slightly chewy but intensely flavored Spanish octopus. For groups of four or more, there’s even the option to order a roasted suckling pig.

Revel, 500 The Boardwalk, Atlantic City. (855) 348-0500. www.revelresorts.com/dining The Mussel Bar at Revel: More casual than Revel’s three “signature” restaurants, the Mussel Bar earns early raves as much for its uniqueness as for its food. This gastro pub is a much larger extension of acclaimed Washington, D.C. chef Robert Wiedmaier, who describes the Mussel Bar as a Belgian roadhouse.

The menu offers nine different mussel dishes (don’t miss the tonguetingling spicy Thai mussel with green curry). Beyond the shellfish, the Mussel Bar offers tasty and individual wood-fired tarts (Belgian pizzas); our favorite was the Mediterranean with grilled eggplant, radicchio, peppers, artichoke, pine nuts and basil pesto.

Sweet potato fries with a trio of mayonnaises are an addictive side dish.

Wash it all down with one of the more than 200 foreign and domestic beers displayed in a “beer wall” behind the bar. Most roadhouses — Belgian or otherwise — offer some form

of entertainment, and the Mussel Bar has a small stage and will soon offering live entertainment.

Revel, 500 The Boardwalk, Atlantic City. 855-348-0500. revelresorts.com/ dining Vic & Anthony’s at the Golden Nugget: The Golden Nugget is Atlantic City’s other “new” casino after undergoing a startling, top-to-bottom, $150 million transformation from what was once the rundown and neglected Trump Marina.

Vic & Anthony’s, one of the many restaurant brands owned by Golden Nugget’s parent company, Landry’s Inc., is a prime and high-end steak house. Not only does it hold its own against bigger and better-known red meat emporiums like The Palm and Morton’s, it just might be the top steak house in Atlantic City.

Maple-glazed quail over greens is an exceptional starter course; ditto for the calamari punched up by both sweet and spicy peppers. The steaks, of course, are USDA prime, and the wellmarbled, 16-ounce strip is amazingly flavorful and so tender it cuts with a fork. Not into red meat? Seafood fans will enjoy the Szechwan pepper-crusted tuna steak.

The Golden Nugget, Huron Avenue and Brigantine Boulevard, Atlantic City. (609) 441-2000. goldennugget. com/AtlanticCity/eat.asp

MORE SHORE BETS For comprehensive list of down-the-shore restaurants, visit jerseyeatsmagazine.com

JUNE/JULY 2012 jerseyeatsmagazine.com

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