Guest Post: 6 Ways to Spread the Word about Your New Jersey Eatery
The Hungry Historian
by Hunter Dillon
4M ago
Over the years, the restaurant business has greatly evolved, making it notoriously competitive and niche driven. With many restaurants opening within proximity, it can be an uphill battle to stand out and attract customers. With a fledgling business, especially in a competitive space as the restaurant industry, you need original ideas, processes, and standards to set you on a growth spiral. Finding ways to promote your eatery without creating unsustainable expectations is vital. In this article, we will explore six ways to spread the word about your New Jersey Eatery. Create a strong and ..read more
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Guest Post: New Jersey: A Symphony of Flavors and Dependable Services
The Hungry Historian
by Hunter Dillon
6M ago
Nestled between the metropolitan areas of New York and Philadelphia, New Jersey, affectionately known as the “Garden State,” boasts a rich mosaic of cultures, histories, and experiences. The state’s culinary landscape is as diverse as its population, offering an array of flavors that tantalize the palate. Yet, it’s not just about the food; New Jersey’s longstanding tradition of reliable services, ranging from culinary arts to home maintenance, adds to its unique charm. Agricultural Abundance New Jersey’s fertile lands are a testament to its nickname. The state’s farmers work tirelessly to brin ..read more
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Restaurant Review #302: Strawberry’s Pizza and Pub (Woodbridge, NJ)
The Hungry Historian
by Greg Caggiano
2y ago
Strawberry’s Pizza and Pub of Woodbridge is a place that Justin and I have passed numerous times, usually when picking up pizza from nearby Milano’s in Perth Amboy. We always told ourselves we had to try it, and finally, last week we looked up the menu and headed on over, bringing my mom along. There was really nothing to dislike about the menu— a lengthy list of pizzas and topping possibilities, sandwiches, appetizers, pastas, and a section just for types of fries and even more things you could put on them. We were sure this would end up being a place we would like. When you first walk in, y ..read more
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Air Fryer Coming in Handy Again
The Hungry Historian
by Greg Caggiano
2y ago
After a long hiatus without using the air fryer, we have been going to it now about once a week for the last month. I had forgotten what a neat tool this is, and how it can save so many calories without really altering the desired flavor. Two examples below: The first is Trader Joe’s Taiwanese scallion pancakes. They actually have two versions, the first of which is a Korean style that also contains carrot and mushrooms. I tried these years ago, and while they were good, it was not exactly what I was looking for. These Taiwanese ones, though, are the real deal and what you would find in most ..read more
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Amylu Chicken Sausage
The Hungry Historian
by Greg Caggiano
2y ago
Wanting to cut down on pork and beef, I had been shopping around for a decent chicken sausage. There was a brand at Shop Rite that I tried a few weeks ago, and while I enjoyed them, Justin did not. A coworker then recommended Amylu garlic and Asiago chicken sausages, which can be found at Costco. Simply put, they were amazing and enjoyed by all. The flavor was spot-on and they had a nice snappiness to them. I even treated one as a hot dog and added mustard and relish, but they were perfectly fine “naked”. Do give these a try– the best non-pork sausage I’ve ever had ..read more
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Restaurant Review #301: The Starving Artist (Ocean Grove, NJ)
The Hungry Historian
by Greg Caggiano
2y ago
Still playing catch-up with some reviews– I think this is the last one. Justin and I ended up at The Starving Artist in Ocean Grove right before the summer tourist madness set in. It was a beautiful day, and so we wanted to eat outside. There are indoor and outdoor seating options at this place, and we opted to wait an extra 15 minutes to be seated in an open courtyard-like area. I had not been here in years, probably since I was a teenager visiting with my parents on a Sunday afternoon. I had no recollection of the food, just the building itself which had not seemed to change. I also remember ..read more
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And Speaking of Nonna’s
The Hungry Historian
by Greg Caggiano
2y ago
Yesterday, I posted this review of Brando’s in Asbury Park and mentioned that they are owned by the same people who run Nonna’s in Englishtown. Well, I happened to be at the latter last week with Justin and my mom as we had a very rare Saturday night together. It was here where I had one of the best pork chops I’ve ever had: bone-in and topped with an apple and pancetta demi glaze. It was cooked perfectly and though advertised as 14 ounces, it certainly seemed like more. The bone was tiny, so this slab was all meat. But still, it was that sauce and its components that elevated this dish to st ..read more
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Restaurant Review #300: Brando’s (Asbury Park, NJ)
The Hungry Historian
by Greg Caggiano
2y ago
I wanted my 300th restaurant review to be of somewhere special. Even with a few reviews waiting in the bank, I chose Brando’s in Asbury Park, where Justin and I went for our anniversary dinner in mid-June. We actually did not know where we were eating until the very end. Justin had suggested Portuguese Manor, but because that was more of my place than his, I said we would wait until my birthday a few weeks later. How funny that situation ended up. Anyway, we drove down to Asbury Park thinking we would figure it out eventually since they have such a vibrant bar and restaurant scene. We parked n ..read more
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Restaurant Review #299: Viva Mexico (New Brunswick, NJ)
The Hungry Historian
by Greg Caggiano
2y ago
I suppose they have always existed, but thanks to social media and “foodies”, something called quesabirria has been thrust to the forefront of Mexican cuisine. There are people scouring Mexican restaurants for this dish, and even filming videos teaching you how to making it yourself. I only needed to see a picture of this magnificent creation to know that I wanted to try it. But what is quesabirria? Is it a taco or a quesadilla, or something completely different? We would discover the answer last month when Justin and I met his sisters for lunch at Viva Mexico in New Brunswick. Flautas One of ..read more
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An Unlikely Addition to Bhel Puri
The Hungry Historian
by Greg Caggiano
2y ago
We made Chicken Tikka Masala a couple of weeks and felt like having Bhel Puri to go with it. Well, we had the Bhel mix but none of the red sauce that gets mixed in– have not been to the Indian market in a while. On a whim, I mixed in Chinese chili garlic sauce and ketchup (yes, ketchup) along with raw onion and cilantro into the Bhel. The result was shockingly similar to what it normally tastes like. It was so amazing that I would like to put my version next to the traditional version and try to tell the difference ..read more
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