Maplewood II Makeover

Since opening as a humble Hammonton tavern in 1945, the Maplewood name has grown to become synonymous with elevated Italian cuisine, served along with, to quote their own legendary roadside signage “The World’s Best Spaghetti.”


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Posted Sep. 12, 2013 | Comments: 0

Brunch Redefined


The well-worn concept of brunch gets fully turned on its axis at a most hospitable locale hereabouts: the iconic Stockton Seaview Resort in Galloway Township, every Sunday afternoon.


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Posted Sep. 4, 2013 | Comments: 0

Dining au Deux


Searching for a place this Valentine’s Day providing excellent food with an ambiance suitable for romance? Read on, I’ll share with you a few of my favorite regional spots for dining au deux.


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Posted Feb. 6, 2013 | Comments: 0

Still Hungover from Phillips Spiked Lunch

Phillips Seafood chef Paul Drew made an appeal to Atlantic City's hungry lushes, hosting a "Spiked Lunch" event and serving six cocktails batched out to complement four courses of soused shellfish, and dessert.

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Posted Aug. 9, 2011 | Comments: 1

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FOOD & DRINK > RESTAURANT REVIEWS

To Oktoberfest!
By Frank Gabriel

Oktoberfest returns for its 21st year to Trump Taj Mahal on Saturday, Oct. 25 (noon-8pm) and Sunday, Oct. 26 (noon-6pm). Visitors can anticipate entertainment direct from Germany and feast on authentic food such as grilled bratwurst, classic Hungarian goulash, oven roasted pork loin, frankfurters, linzer torte and apple strudel.

FOOD & DRINK > RESTAURANT REVIEWS

Phillip's: 100 Years of Seafood
By Frank Gabriel

Phillips Seafood, founded at Hooper’s Island on Maryland’s eastern shore and currently celebrating its 100th anniversary, remains one of Atlantic City’s grandest restaurant attractions. Strategically positioned at the summit of the third floor on The Pier Shops at Caesars, Phillips’s iconic gothic-scripted insignia has become synonymous with superb regional oceanic specialties.

FOOD & DRINK > RESTAURANT REVIEWS

Delizioso Assaggio!
By Frank Gabriel

Late summer, with its abundance of locally sourced ingredients, is perhaps the ultimate time to recognize Italian cookery. Unlike French or Asian cuisines, often technique-oriented, the food of that peninsula nation is generally based on seasonality and availability. In southern New Jersey that means tomatoes, peppers, onions and fruit, all staples of the Italian pantry.