Pizza, pasta, road trips, marathons, forty essays, thousands of stair climbs, millions of Instagram views and a European vacation.
The first half of 2024, my friends, is officially in the books.
In January, I performed two weeks of "Whose Line is it Anyways" shows in Tampa, and learned to roll cavatelli with the team at Park Ridge's secret Supper Club. February took me to Los Angeles, New Jersey's first "Princess Cafe" and the course of a (onesies-only) blizzard-laden 5K. March and April followed with a return to Bergen County's top restaurant and a sizzling beach brawl in Miami, before May and June concluded with two weeks in Valencia and a chance to stand on the HYROX world championship stage in France.
And all of that happened, I remind you, while I was dining out twice a day; consistently indulging in the best eats our state (or world, at times) had to offer.
As we move into the second six months of 2024 — and towards my annual ranking of the top dishes of the year —then, let's look back at some of those edible highlights.
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Straight from my weekly newsletters, here is a recap of the tastiest (North Jersey) things I've devoured between adventures.
The 'Hungry Reporter,' Steve's Burgers, Garfield
Burger master Steve Chrisomalis really outdid himself when I visited his locally-famous hole-in-the-wall this past January. True to his reputation, he served me some of the rarest, juiciest, melt-in-your-mouth beef around — but, the thing is, it wasn't a burger.
It was a drippy, sloppy roast beef sandwich.
Called the "Hungry Reporter" (andinvented specificallyfor us at northjersey.com), the massive handheld featured house-made roast beef, savory au jus and melty mozzarella on a toasted garlic bun.
When I bit into the impressive meal — noting the way the juicy roll was disintegrating between my fingers — I declared the hefty dish as near-perfect as food comes.
Go:506 Route 46, Garfield; 973-772-1770,instagram.com/stevesburgers_.
Truffle Gorgonzola Pizza, Emilio's Wood Fire Pizza, Nutley
If I had a dollar for every time a hotshot local chef told me to check outEmilio's Wood Fire Pizza in 2023, I'd have a steep $16. Persuaded by the masses, then, I finally got around to stopping into the spot this year.
From the moment I walked in the door of the Neapolitan-style pie house, I knew I was in for a special experience. An open-counter filled the middle of the space — with enthusiastic young pizzaiolos tossing dough behind it — and colorful, artisanal dishes decorated the simple tables around the perimeter. Asking for the menu's "best," I let my eyes drift to those hot, cheese-topped creations; wondering which of them I'd end up with.
Amongst the pies I tried, my favorite was the Truffle Gorgonzola. With a sharp gorgonzola base covered in fresh mozzarella and thin-sliced truffle carpaccio, each slice was incredibly indulgent. The multi-cheese blend was melty and gooey, and its savory juices created a beautiful mess when soaking into the dough beneath it.
Go:170 Chestnut St., Nutley; 973-320-2339,emilioswfp.com.
Escargot Wontons, 87 Sussex, Jersey City
Ok, so there were two camps of you when I brought this dish up in April:
- Those who said "hell yes!"
- And those who said"never would I ever."
I told you then, and I'll tell you now: You want to be in camp one.
First,87 Sussexis probably one of the best new restaurants to open in New Jersey in a while, so everything the team cooks —creepy crawly or not — is amazing.
And second? These bad boys feature tomato fondue, black garlic marmalade and the most decadent herb butter imaginable.
Exploding with umami flavor, the bite-sized poppers are not only one of the most delicious ways you'll ever enjoy a snail; they're one of the most delicious appetizers you'll enjoyperiod.
Go:87 Sussex St., Jersey City; 551-256-7864,87sussex.com.
Cookie Doughn't You Want Some, Cold Stone
Creamy French vanilla ice cream, sticky caramel sauce, drippy fudge, cool globs of raw cookie dough — Cookie Doughn't You Want Some is the king ofCold Stone's menu, and the king of every sweet I ate in April.
It is, and always has been, the most irresistible fast food dessert on the planet.
Go:Various North Jersey locations;coldstonecreamery.com.
'Ohana' Breakfast Sandwich, Dutch's Sandwich Shop, Montclair
Dutch's Sandwich Shopmay be known for its pastrami and bacon-topped "Dutch Daddy," but — when I hit the spot this February? It was all about the Ohana.
An ode to Hawaii, the stacked sandwich featured multiple layers of fried spam between melty cheese, double eggs and creamy chipotle mayo. The bread choice on the creation was a soft brioche, and the toasty, buttery edges remained ever-so-slightly crispy, even under all of those saucy, sloppy ingredients.
I loved just about everything about the meal (from its thick-cut spam to generous portion size), but the best part of each bite the melt-in-your-mouth bun. In a world of dry kaiser rolls and hard bagels, an airy brioche was a refreshing change.
Go:16 Church St., Montclair; 973-939-5037,dutchsmontclair.com.
Key Lime Custard Tart, Black Magic Bakehouse, Ridgewood
Black Magic Bakehousewas just a small cottage kitchen when I named it one ofJersey's best bakeriesten months ago. Never giving up hopes of one day having a brick and mortar, however, owner Deanne Veliky relentlessly turned out sourdough doughnut after sourdough doughnut — eventually generating enough cashflow to turn the humble passion project into a full-blown brick and mortar.
Three weeks ago, I celebrated her success at the soft-opening of that long awaited store.
The walls in the new space were decorated with vintage paper and hipster artwork, while the furniture was warm and inviting. Scents of fresh-baked pastries wafted through the air; filling the space between cozy armchairs and a long wooden counter. In many ways, the place was perfect.
I'd be remiss, though, to say that anything in the bakery — from the aesthetic to the other pastries — could hold a candle to the key lime custard tart.
Featuring a cool, creamy citrus pudding over a notably thick graham cracker crust (that absorbed the moisture of decadent layers above it), the dessert was easily the highlight of my trip.
Go:19 W Ridgewood Ave., Ridgewood;blackmagicbakehouse.com.
Truffle 'Mak' n' Cheese, The Front Porch Pub, Hawthorne
Rich, melty and served hot in a ceramic crock — there's no mac and cheese like the one atThe Front Porch.
Cleverly called "Mak n' Cheese" (after chef/owner Melissa Mak's last name), the decadent appetizer features a three cheese blend of American, cheddar and Monterey jack in proportions that absolutely nail the melting-versus-flavor-cheese ratio. The noodles used are long and curvy for soaking up sauce, and the satisfying soupiness of the dish is enough to make sure it never dries out — even when it hits room temperature, or below.
Though chef Mak offers three varieties of this starter, the truffle is the most delicious. To me, it tastes a touch saltier, noticeably more umami and undeniably more irresistible than competing types.
Go:217 Wagaraw Rd., Hawthorne; 973-310-3828,njthefrontporchpub.com.
Giant Garlic Knot Chicken Parm Sandwich, Positano, Wayne
This was house-breaded chicken, homemade mozzarella and secret recipe vodka sauce on agiant garlic knot.
So, yeah. It was insane.
(And, because it rocked so much? I decided tosend it viral on Instagram — where it's since garnered over 4.5 million views).
Go:245 County Route 502, Wayne; 973-628-6863,positanorestaurant.com.
The Sausage Smash, Culo Grosso Pop-up, Sayreville
Culo Grossomay only be a pop-up restaurant,for now, but that doesn't stop it from consistently turning out some of the most mouthwatering food in Jersey. When I first met the team at aKinjocollaboration dinner in April, I was blown away by the chefs' contemporary take on Italian food.
And now — as it moves towards becoming an official brick and mortar — I'm convinced the upcoming spot could be the region's best new restaurant of the year.
Dishes like the Sausage Smash, which I tried at the restaurant's current pop-up insideAle House Tavern & Tap, support my hypothesis.
Loaded with creative flavors, the sloppy sandwich featured two sausage smash patties (one hot, one sweet), provolone, cherry peppers, basil aioli and salt and vinegar chips on a grilled, buttery bun.
From the textures to the fat content (to the salty and sweet spice profile, to the vibrant colors —and I could go on), everything about the greasy handheld was perfect.
Go:1899 Route 35, Sayreville (inside Ale House Tavern & Tap for the foreseeable future);instagram.com/cg.pizza.
Spicy Octopus Pasta, ONDO, Jersey City
ONDOis an upscale modern Korean restaurant in Jersey City that's been proclaimed by local food critics (don't worry, I love my competition) as being one of the top culinary destinations in the state. With menu items ranging from pan-fried shrimp dumplings to grilled branzino over white kimchi purée, the spot is known for putting a contemporary spin on classic Asian eats.
Despite those enticing facets, though, it still took me until this past June to stop into the waterfront gem.
Upon my visit, I was blown away by small plates like gochujang fried chicken and kimchi bacon fried rice. None was as delicious, however, as the spicy octopus pasta.
With long, al dente noodles smothered in a rich, hot-yet-sweet cream cheese sauce, the decadent dish was unlike anything I've tried in the area. The closest thing I could compare it to ismaybea rose tteokbokki (Korean rice cakes in a thick, vodka-like sauce), but even that would be doing it a disservice.
Go:3 2nd St., Jersey City; 201-721-6771,ondojc.com.
Cacio e Pepe Lasagna, From Scratch, Ridgewood
I wrote about this masterpiece last year (when it narrowly missed my top ten eats of the year), but I recently had it again.
So, here's a reminder that it still exists, it still features three cheeses and it's still one of the best dishes in New Jersey.
And perhaps this December — since the team nailed it on my recent visit — it'll crack that annual ranking.
Go:44 E Ridgewood Ave., Ridgewood; 201-857-5188,fromscratchridgewood.com.
Cookie Monster Cheesecake Empanadas, Zilpa's Desserts, Garfield
I've said it before and I'll say it again: as long as Zilpa Rizzo keeps making new kinds of cheesecake empanadas, I'm going to keep putting them on my best eats lists.
But this one — with blue cheesecake filling, cookie dough and Oreo — was hands-down the best flavor she's created yet.
Pinky promise.
Go:Sold atSteve's Burgers, 506 Route 46, Garfield; find Zilpa on Instagram:@zilpasdesserts.
Italian Sandwich, Porta Rossa Pasta & Provisions, Maplewood
Porta Rossais a true hidden culinary gem housed on a quiet residential corner in Maplewood. Flanked by trees and crosswalks, it would be easy to miss the specialty provisions shop, should you not know about it.
Visit the unassuming spot, however, and be impressed by the finest European dishes North Jersey has to offer.
Each day — under the watch of Matthew Ruzga, a former pasta director at Manhattan'sDel Posto— the team whips up a rotating menu of exquisite, near Michelin-quality dishes, despite being outwardly branded as a niche grocery store (and only having four indoor tables).
Ruzga's locally-famous Italian sandwich, though, is always available.
Served on fresh, crispy ciabatta bread, the upscale sub has everything a normal Italian sammie would have, but also includes a thin layer of peppers for spice, a swipe of mayo for richness and the most high-end sliced meats you'll find in the region.
In my opinion, it's the best Italian sandwich in Jersey.
Go:160 Jacoby St., Maplewood; 973-821-9445,portarossanj.com.
Uni Ice Cream Puff, Sushi by Sea, Ridgefield
Does sea urchin ice cream sound like it works? No.
But, man, it really did.
Conceptualized by chef Giancarlo Junyent as part ofan Italian/Japanese-fusion dinner I attended at Sushi by Sea in April, the incredible cream puff was nothing short of a delicacy.
If you think about it, sea urchin is very umami in flavor profile. So, also, is cheese. Considering that similarity, then, you can think of the protein of uni working in the cream puff filling the same way a ricotta might in a cheesecake, or a cannoli. The richness it provided was great.
Sea urchin aside, though, this dessert also soared due to its caramelized sugar topping, delicate pastry dough and smooth homemade ice cream. Finished with sake-infused creme anglaise, it was a show-stopping grand finale to an outstanding meal.
Go:Ridgefield, NJ (address disclosed upon reservation); reserve at:sushibysea.com.
New Year's Resolution Dog, 1950 Originals, Westwood
This was a hot dog covered in cheese and ramen.
And it was awesome.
Go:325 Broadway, Westwood; 201-275-0622,1950originals.com.
Smoked Oxtail Empanada, Cubita Café, Nutley
Every time I think Gus Gutierrez ofCubita Cafécan't make a better empanada, he always finds a way to prove me wrong. He's going to have a hard time, though, topping one of his recent flavors.
Called the Smoked Oxtail, the limited-edition empanada was stuffed solely with slow-cooked oxtail and onion, but that didn't stop it from being the most delicious thing the chef has ever served in his restaurant. Here's why it worked.
To give the oxtail its unique taste, Gutierrez cooked it in aged beef tallow (fat skimmed from other cuts of the cow). He then shredded that meat and folded it into a rich, pastry-like dough — similar to the outside of a pot pie — and topped it with a thick, seven-day-simmered demi sauce.
Flash-fried on the outside, yet tender and drippy on the inside, the decadent finger food was fatty, salty and greasy — in a good way.
Go:234 Franklin Ave., Nutley; 973-630-9220,cubitacafenj.com.
Meatballs, Jimmy's Family Kitchen, Verona
Nothing too deep here, just the best meatballs I've ever tried.
Except, maybe, for IKEA's.
Found at the newJimmy's Family Kitchenin Verona — a father and son-owned restaurant turning out generations of their relative's secret recipes — the dish owes its excellence to its top-notch ingredients and crumb-to-meat-to-cheese-to-spice ratio.
To start, the team uses a blend of the highest quality beef, veal and pork they can find. That mixture is then blended with a higher proportion of "other ingredients" (I promised not to tell) than most versions, giving the balls their soft, spongy texture.
Closer to a bite-sized meatloaf than a traditional meatball, each one is a melt-in-your-mouth delicacy that you'll only find at Jimmy's.
Go:125 Bloomfield Ave., Verona; 973-239-3363,www.jimmysfamilykitchen.com.
Kara VanDooijeweert is a food writer for NorthJersey.com and The Record. If you can't find her in Jersey's best restaurants, she's probably off running a race course in the mountains. Catch her on Instagram:@karanicolev&@northjerseyeats, and sign up for herNorth Jersey Eats newsletter.
