New Tables to Try
What’s new on the central Jersey restaurant scene? Two recently opened eateries may merit a visit
Veganized’s owner and chef, Israeli-born Ron Biton, studied at the Natural Gourmet Institute in New York City and has been vegan for more than 20 years. Two of his all-vegan New Brunswick eatery’s most raved-about dishes are the “mackin cheese” (elbow pasta, sweet potato cashew cream, smoked shiitake, broccoli rabe and bread crumbs) and the off-the-grill appetizer (grilled oyster mushrooms, garlic rosemary marinade, lemon wedge). And don’t forget dessert. Options such as vanilla cheesecake and chocolate peanut butter torte may taste so good you forget you’re being virtuously vegan.
Veganized, 9 Spring St., New Brunswick, 732.342.7412, veganizedfoods.com
Ethan Oh, chef/owner of the new Tenderhill in Whitehouse Station, planted a garden next to his restaurant and aims to take “farm-to-table” to the next level. Offering American cuisine in the broadest “melting pot” sense and serving up comfort foods with a twist, Tenderhill is now open for lunch, Mondays through Fridays. Its menu is on the small side, but it’s constantly changing. One favorite is the Kobe burger (Kobe beef patty, sunny-side-up egg, onion straws). In his pursuit of the freshest possible ingredients the chef hopes to raise several chickens to provide fresh eggs, but reportedly the first bird he acquired turned out to be a rooster. (Oh indeed!)
Tenderhill, 405 Route 22 East, Whitehouse Station, 908.823.0234