Contemporary American Cuisine | Local Ingredients | Colossal Wine List | Pre-Theater Menu
When to Go: Plan your visit on a Sunday night, when The Frog and the Peach waives its usual $25 corkage fee for the BYOB crowd and discounts most selections on its massive wine list by a third.
What's in a Name? Though they're serious about their cuisine, the team behind The Frog and the Peach turned to comedy for their restaurant's name. British humor fans may recognize the moniker from Dudley Moore and Peter Cook's classic routine about a Scottish restaurant that only serves its two namesakes.
While You're in the Neighborhood
Before: Ponder the resplendent canvases and photographs on display at the Alfa Art Gallery (108 Church Street).
After: Devour a quick three-course meal from The Frog and the Peach's pre-theater menu before enjoying a show at the nearby George Street Playhouse (9 Livingston Avenue).
Tucked inside Desi Food Galaxy, Punjabi Food & Chaat entices taste buds with flecks of cinnamon, cumin, ginger, and garlic inside curries and stews. The kitchen?s centerpiece?a traditional clay oven?cooks marinated chicken and shrimp and stacks of naan. The menu splits itself between meat and vegetarian dishes, with lamb, goat, chicken, and fish starring in the former,and spinach, potatoes, mushrooms, and chickpeas filling the latter. During the week, the chefs supersize each dish for the lunch buffet, welcoming guests to take as much food as will fit into their stomachs or wheelbarrows.
R U Hungry, which has been featured on Good Morning America and named the best sandwich in the Country by Maxim magazine, is a mainstay of the Rutgers University student body's collective diet, thanks hearty sandwiches like the best-selling Fat Darrell. That behemoth is stuffed with chicken fingers and mozzarella sticks, then drizzled with marinara sauce. Other sandwiches house a range of beloved fried snacks?the Veggie Butt, for example, brims with jalape?o poppers, mozzarella sticks, and ranch dressing, whereas the Mediterranean falafel wrap keeps it classic with chickpea fritters.
To make the Fat Ortley burrito, chefs stuff a tortilla with chicken fingers, mozzarella sticks, french fries, ketchup, lettuce, and tomatoes. The eclectic burrito is the brainchild of self-proclaimed foodie Bruce Jones, who graduated from Rutgers University and brings his love of Tex-Mex fusion dishes to the masses at his eatery, Papa Grande Grille. There, chefs fill tacos with Corona-battered cod, and cook up their own jerk chicken. Other standouts include BangBang shimp burritos and a mango chicken quesadilla.
Harvest Specialty Catering, a one-time market and barbecue joint, is celebrating two decades in the food business by opening a restaurant in the New Brunswick Elks Lodge. The chefs here still cater parties and private events, but now they also whip up deli-style sandwiches, salads, and burgers for those who come to the lodge for lunch. Pulled-pork sandwiches pay tribute to those early days at the original East Brunswick location, while hot reubens on rye showcase tangy sauerkraut, an elk's favorite food.
At Soul by the Pound, chefs work tirelessly to prepare—from scratch—a daily offering of traditional and authentic soul food. Their own sauces and seasonings coat entrees such as roasted or fried chicken, blackened catfish, and smothered turkey wings, paired alongside candied sweet potatoes, macaroni and cheese, stewed okra, and sweet tea.