New Jersey Restaurants

Baked pastas and subs round out a menu of hand-tossed thin-crust pizzas topped with broccoli rabe, sausage, mozzarella, and pepperoni

Emack and Bolio's ice-cream flavors that change weekly; may include Oreo, vanilla bean, and chocolate addiction

Margherita and pesto pizza with hand-tossed dough joins Italian mainstays including pasta, veal, and chicken marsala

Greek dishes including gyros, spanakopita, and baklava

Appetizers such as chicken quesadillas and french fries complement a tasting of four beers

Dutch-apple, chocolate-fudge, and seven-layer cakes at a family bakery with roots in 19th-century Italy

Educational lessons explain how a wine's individual components impact its flavors, and blind tastings allow students to apply this knowledge

Piles of pasta, piping-hot gourmet pizzas, cold and hot subs, as well as veal and chicken dishes top tables at BYOB eatery

Chef Masatomo Soma prepares a medley of exquisite sashimi and seafood as well as homestyle teriyaki, katsu, and donburi dishes

Wings served naked or with three types of sauce; 8-ounce burgers

Spicy vegetarian dishes share plate space with slow-fired entrees kissed with cilantro, mint, or curry

Portuguese and Mediterranean flavors infuse simmering seafood platters and cooked-to-order steaks

Brie-filled pastry puffs, burgers topped with pulled pork and coleslaw, Yuengling beer-battered cod, Cajun jambalaya, and 40+ types of wings

Wash down a shared appetizer with specialty martinis amid a chic, upscale club atmosphere and thumping tunes

Gift baskets loaded with chocolate-covered treats, cake pops, and other sweets delivered to recipient’s door

Chef creates American-fusion menu with abundance of vegetarian options, pastas, and meat and seafood specialties

Dry-rubbed & slow-smoked BBQ served au-natural with four sauces on the side for slathering, and traditional fare includes baked mac & cheese

Huge menu with more than 20 types of omelets, philly cheesesteaks, 13 burgers, and thin-crust pizza

Classic Italian favorites share menu space with gourmet fries, gluten-free pizzas, and a variety of pastas

Chef Tracie preps Cajun classics such as gumbo, étouffée, and jambalaya while live music soaks the dining room with classic blues

Chefs put an upscale spin on American comfort food with dishes such as french onion dumplings and meatloaf stuffed with bacon and cheese

Chefs plate artistically crafted seafood and Italian dishes including homemade pastas, sauces, and fishes deboned tableside.

Beloved baked-goods brand sweetens pantries with loaf cakes, crumb cakes, cookies, and bite-size muffins

Sandwiches, salads, and beverages draw on flavors from around the globe, such as rose petals, garam-masala spices, and garlicky hummus

Indoor waterfall and bubbling fishpond relax senses into noodle hot pots, fresh sashimi, sushi rolls, and hibachi food grilled at the table

Yogurt flavors, including original tart, toffee, and nonfat greek, join 45 toppings, such as Reese’s crumbles and Cinnamon Toast Crunch

Chef with 35+ years of restaurant experience drafts a menu of gourmet, healthy lunch & breakfast food for dine-in, delivery, & carryout

Indoor or outdoor seating accompanies dinners of sautéed mussels, gnocchi with salmon and fresh asparagus, and veal milanese

Intimate eatery dishes out casual Italian food including cheesesteaks, cheese fries, stromboli, burgers, and build-your-own-pizzas

Thin-crust pizzas topped with ham, provolone, or pesto, as well as fresh seafood and hearty Italian classics

Custom-made 10 ft. tall oven heated with hot lava rocks bakes Mediterranean-inspired pizzas and calzones in minutes

Creole seafood, burgers, and fried chicken; ribs and brisket smoked for up to 17 hours

Seven year old family-owned and operated restaurant creates contemporary Italian dishes, crafted with both Asian and American influences

More than 20 hard and soft-serve flavors such as apple pie, maple walnut, and cotton candy are served in cones or, when blended, as shakes

Salads tossed with housemade dressings and more than 100 toppings such as asparagus, craisins, tuna, and bacon

Appetizers, including vegetable spring rolls with sweet soy sauce and crab cakes, pair with caipirinhas and martinis