Maggie Cooks so you don't have to. That's the idea behind the company, which whips up homemade meals for busy clients to take home with them. Their menus run the gamut of diets with everything from meat-centric entrees including braised short ribs and chicken pot pie to vegetarian sandwiches such as Italian grilled vegetable and Roquefort and walnut. They also create a weekly menu for lunch, dinner, and dessert and craft Hors d'oevres for those with smaller appetites or an insatiable love of toothpicks.
BYOB eatery Mojave Grille brings a dash of Southwestern zest to New Jersey diners. Piquant chili-based sauces enhance the flavors of baby back ribs, flank steak, and other meats, and a citrus?red mojo sauce lends depth to lime-braised pork served with sweet plantains. Mojave Grille's ambiance, much like its menu, suggests a passion for the Southwest; surreal paintings hang on sand-colored walls, and you might see Wile E. Coyote chasing a roadrunner across the patio.
Benvenuti Italian Specialties & Catering first opened in Bari, Italy before packing up for Garwood, New Jersey in the early 1900's. Chefs still carry on the traditions of the Old World, though, crafting classic Italian entrees and contemporary dishes. They draw from a vast menu that includes everything from more than 20 varieties of housemade ravioli to a chicken Benvenuti, which is sautéed with peppers, artichoke hearts, mushrooms, and capers. The kitchen also transports meals from its catering menu to luncheons, banquets, and other events throughout the area.
Cured meats hang above Benvenuti's glass deli cases, which teem with olives and rounds of fresh mozzarella. Meanwhile, pastas, bottles of olive oil, and other Italian imports line the main shop floor.
Cuisine Type: Seafood, Fish and Chips
Reservations: Not offered
Handicap Accessible: Yes
Number of Tables: 5?10
Parking: Parking lot
Most popular offering: Fish and Chips
Delivery / Take-out Available: Yes
Outdoor Seating: Yes
What made you want to work with food? When did you first develop that passion?
I've been in the restaurant business since 1985, and I'm a culinary graduate. I love to cook and create flavorful dishes, and I feel this shows in my diverse menu.
Is there anything else you want to add that we didn't cover?
Even though we are known for our fish and chips, I also create daily specials for the health conscious, including a fresh grilled fish-of-the-day. Other popular items include fish tacos, the Fat Fish Sandwich, and New England seafood chowder.
D?cor can say a lot about the type of food a restaurant serves. How does your d?cor inform or reflect your culinary practice?
Our dining area is cozy and comfortable with a nautical d?cor.
In your own words, how would you describe your menu?
A wide array of fresh seafood, including sandwiches, fish and chips, soups, grilled daily specials, and salads. Every menu item is made from scratch, and we only use fresh-cut potatoes.
C.J. Reycraft and Julianne Hodges didn't cross paths until 2011, but their meeting was destined long before that. Julianne grew up in the South of France, later going off to work in kitchens in Israel and studying at the French Culinary Institute in New York City. C.J. studied there as well, after falling in love with an early job as a line cook. But it wasn't until they were both hired at Chez Catherine in Westfield that they first met, and there learned the fine art of crafting award-winning French cuisine.
So when they had the opportunity to open their own restaurant, Amuse, it was to be a love letter to the French cuisine that brought them together. The menu features modern versions of classic French food, including escargot sprinkled with apples and bacon, and duck breast with a red-beet pur?e. Local ingredients are used throughout, including in desserts such as a chocolate-caramel tart the New Jersey Star-Ledger called "nothing but perfection." There's also brunch on the weekends and wine lockers where regular visitors can hang pictures torn from Dreamy Sommeliers magazine.
When you first arrive at Mosaico, it’s almost like you’re approaching a summer villa: light stucco walls with red roof tiles meet stone accents that wrap around the building and a wooden shade arbor begs for a vine of grapes to wrap around it. And that’s just the outside. As you step within, refurbished mosaic tiles reclaimed from authentic old Italian villas decorate the space with pops of color and lend the restaurant its name. The menu has as much thought put into it as the ambiance. A curated selection of seafood, pastas, and steaks opens the door to a culinary tour of Italy with hints of inspiration from the rest of the Mediterranean. Red snapper steamed in saffron broth with little neck clams fills the air with its delicate aroma, and the house’s own pappardelle Mosaico marries extra-wide noodles with vodka sauce, shrimp, peas, and mushrooms. Helping more diners enjoy their classic and updated Italian preparations, chefs can also substitute whole-wheat and gluten-free pastas on request. As you sit back and ponder a dessert, such as Valrhona chocolate-mousse torte, bartenders are at the ready with cocktails from the full bar and featured wines by the glass or bottle.