Any restaurant that has a tater tot menu is okay in my book. These are the Chicken Picatta tots at JJ Bitting’s in Woodbridge.
When you can never get your homemade pizza to come out round, so you make them rectangle and call them flatbread to spare the hit to your ego.
I don’t like meatballs, but I make a mean meatball parm. #terribleitalian
The first installments of this column have been broken down separately into pizza/Italian and Chinese/Asian. Because I’ve slowed down a little bit on the takeout lately, I am going to combine the two for Volume 3. Below we have one of each, and my, how vastly different they were in quality!
I call these “hybrid” meatballs. The recipe called for a blend of 90% lean ground beef, mushrooms, and zucchini. Honestly, they tasted more meaty than if they were just beef.
Bayroot is very similar to the previously reviewed Galata. Instead of Turkish food, we have Lebanese. While I never had this kind of cuisine before, the menu was very similar to Galata’s and other middle eastern restaurants I have been to. Bayroot is a play on the word Beirut, which is the capital city of…
Two trays of Baked Ziti I made for work. The kicker is that I don’t even like Baked Ziti.
Eating at a gas station-themed restaurant was admittedly never high on my list of priorities. Quaker Steak and Lube is a Pennsylvania restaurant chain where “back in the day” you could get a steak while waiting for an oil change or maintenance done on your car. While there is no longer a garage or mechanics,…
A straightforward but wonderful Chicken Parm at Brothers’ in Red Bank.
Isn’t this a beautiful scene here? A sandwich from Taliercio’s with imported prosciutto, fresh mozzarella, roasted red peppers, and balsamic vinegar on crusty Italian bread with a glass of Federalist Cabernet.
A simple chicken parm from my second visit to Nonna’s in Englishtown, New Jersey in the spring of this year. It’s one of the best I’ve ever had. You will note how little sauce there is. Some might take issue with that, but for me, it’s perfect. Less sauce = crispier chicken, and boy was…
A classic Italian Calabrese at Piero’s in Union Beach, New Jersey. Mozzarella, tomato, prosciutto, sun-dried tomatoes, roasted red peppers, olives, and pepperoncini. January 2017.