Hello my friends and welcome. It’s so nice to be back to talk about my favorite subject, food. Today we are going to take a little trip to the Mediterranean to the newish, very fine restaurant Numa ( 508 Broad St , Shrewsbury) hidden away in plain sight just across from the Grove shopping center. First off, the name “ Numa” comes from the word “Numen”, not the mailman from Seinfeld but rather the second king of Rome , his name becoming synonymous with “ Divine Power”. Now I know that you couldn’t have lived with knowing this little factoid , but I think I am a little rusty in the writing department and am embarrassingly grasping for interesting things to say. Anyway you may very likely find a lot of varying opinions about Numa ( and you know what they say about opinions) with comments like “ Too weird of a menu , small portions”, bla, bla. But here is mine : Numa in my not so humble opinion has the most elevated Med Food that I have had south of the George Washington Bridge. Now I know that “ small plates “ can create big bills fast so I would suggest using a little creative ordering. We went with two cold ( considered Mezze) and two hot small plates. First we chowed down with the “ Rose Beet Tartar” with whipped goat cheese, nuts and honey which was refreshing and flavorful as was “ Fire Roasted “Mutable”, wood charred Eggplant. On the hot side, we opted for the “Slow Cooked Octopus with Chorizo Hash”, even though I felt a bit guilty devouring it after watching people’s clever pet Octopi on Instagram unscrew a jar top to get to the shrimp inside. More humanely ( I guess) we opted for the “ Double Cooked Short Ribs ” which arrived tender and glazed on a bed of fresh homemade humus. All in all, din came to a little over a C note including a glass of wine. Pretty doable if you ask me and you probably do, since you are reading this. Also the digs at Numa are quite nice, exuding a warm welcoming modern vibe and a well trained , super pleasant wait staff. I for one, can not wait to return to try some of their other offerings. So to some it all up Numa is the place to go for upscale Med food when you are sick of the same old, same old. Food rating : 92 , Value rating , “ Worth It”.

Now I know this review may not win the Pulitzer Prize for creative writing anytime soon, so I decided to opt for quantity rather than quality. So behold my lovely readers as I reveal my newest secret spot for some divine handcrafted pizza located just a short drive from your home base. Meet me my friends at Pizzeria Lucci ( 809 Belmar Plaza). Now I know what you are thinking , “ It’s just pizza”, how different can it be from the other 3542 pizza joints in our illustrious state. The answer Mon Ami is “ MUCHO”. It’s kinda like saying a Rolls Royce is just another car ( which it is but you get my drift). Here owner Mike Galluci and the very talented Head Pizzaiolo Adam Simmons have elevated the once lowly pizza into a whole new realm of “pizza perfection”. These guys are like artists , wielding a deck oven instead of a canvas , combining two types of Mozzarella both low moisture and fresh to create the perfect ratio of dough to cheese. And talking about the dough , it is just other worldly , crackly on the edges with the most delicious char , while remaining chewy and toothsome in the center. Ditto the sauce, just bright and vibrant with the perfect acidity. Wow, I am getting so excited , I need to calm down ( or eat). So your probably wondering, is this the best pizza in New Jersey? Quite possibly , Yes. And if not, then it is certainly in the conversation for the top three. So , Pizzeria Lucci; Food Rating : 98 points, Value Rating: ( Way) Worth It.

Hello my friends and welcome. I know it’s been quite a while since we last spoke and that would be for two reasons, one would be my lack of having anything of great import to relate and second , my obsession with writing country songs. Apparently being a little old man from New Jersey who doesn’t know one end of a horse from the other does not preclude me from writing heartfelt tunes about life on the range with a country tang. Anyway, now that I have your attention (yawn) I gotta ask you , “What the heck is going on with restaurant prices nowadays?”. It is almost enough to stop you from going out to eat completely,( not really). I tend to think that restaurant dining should be kinda fun and not trigger a catastrophic financial collapse. Now, I would normally tend to keep a secret like this to myself but you guys are my peeps and you’ve earned my trust by putting up with all my stupidity nonsense over the years. So here goes; what if I tell you about a place where your choice of a full size NY Strip, Ribeye or Filet that is totally satisfying and delicious, compete with sides for 30 bucks? Do I have you attention now? You my friends need to make it over to Mar Bello (611 Broadway , Long Branch) on Wednesday for Steak Night . Those in the know ( which is now you) get there early to this Portuguese owned mecca for a very tasty garlic shrimp appy , a great dinner and something even more unusual, change in your pocket. Just so you know, for those of you who wish to imbibe (da) the drinks are full price ( though honest) but you can always opt for a half pitcher of Sangria for $18, not to shoddy. Now for those of you that are shunning red meat for either dietary or humane reasons ( goody two shoes) you can switch Wednesdays for Thursdays and opt for “Lobster Night” instead. Here you get two 1 1/4 lobs for $39. Heck, why not just throw caution to the wind and have a Surf and Turf week? As an added perk, there is something very satisfying about knowing that you are not paying through the nose for your dinner that makes everything a lot more enjoyable.So when your friends tell you about that $300 wallet raping dinner at blah, blah steakhouse , you can silently smile, knowing what you know. You can either share my dinner suggestion with them ( not recommended) or keep it to your sly self. If you do, though, it is incumbent upon to mention that you obtained this vital information through reading Harry’s super informative and amusing news letter.

I know I should probably stay in my lane but I have been known to secretly turn off lane assist when nobody is looking. Though it probably had to do more with the stupid sound that it makes than wanting to be an unconstrained free wheeling rebel. Anyway, I wanted to relate to you an experience that I had using an incredible AI music generating program called Suno to help me create two songs I was working on. I fed in my lyrics, my melody and a recording of me singing the song (which is far from professional ) while the program supplied all the instrumentation and final vocals. The results, if I do say so myself, which I do, were just phenomenal.( I will give you the link later and you can judge for yourself) . Most incredibly, Suno totally understood my intention, where I wanted to go musically with the cut and designed it accordingly. The production that emerged was wondrous, professionally orchestrated and deeply soulful, worthy of being added to a soundtrack on either movies or TV. Besides this being one of the most satisfying creative experiences of my life, I must say that seeing first hand what AI could actually do changed me from being a crusty old technophobe to being much more wondrous and hopeful. Who would have thunk at my age? I would have the ability to change any thought I had in my head. Not moi. So I got to thinking ( and then I will stop qualifying everything I said) Where does this fear of technology come from? Not from our past, when incompetent robots depicted in our movies and cartoons had a tendency to malfunction for human amusement and comedy relief. Robots used to be so cute and funny, those blockheaded machines swiveling their heads around squeaking and making funny noises trying unsuccessfully to mimic complex human behavior. Now, not so much. We now fear that humankind could become the punchline of their jokes ( Whoo dude, heavy).The culprit if you really want to know is your damn mammalian brain , the primitive part deep in your brain stem responsible for your survival. When faced with the threat of uncertainty and unknowing,our medulla does its job sending out an all points bulletin, fear response initiating its chosen reaction ; fight, flight, freeze or fawn.The flight response causes people to try to avoid AI advancements all together, even if it would benefit them. This is because the automated response in our survival brain occurs before our rational mind takes over. We are resistant to change because that part of our mind likes certainty. Wow, I am making my head hurt, maybe I should take a break here, oh, that’s right I can’t. My ego won’t let me. So what is it exactly that we are afraid of? The list is long and kinda frightening ( though probably true). Who wants to go first? OK , me. So called ethical concerns, robots decide we are unworthy, take over the world and lock us out from our lives. End of story. Wow, that was shockingly precise and terrifying, Now who could possibly worry about that? ( Ya know, maybe I should stick to cooking reviews). Though it is pretty easy to imagine all types of sinister activities, like Bad actors deep in FUstan, sitting in the dark munching on chips while they gleefully transfer your life savings into Ponzicoins. I think the best way to help arrest our fears like privacy loss and replacement is to get your cortex involved and reframe it, seeing AI less as a threat and more as a tool that will be able to assist us by expanding our knowledge and improving our lives. It involves re seeing tech as being more in our service, not in our place, whose function is to serve not to rule. Kinda like when the GPS first came out allowing even someone as directionally challenged as myself to find their way anywhere without driving in circles for an hour. In the future , AI with its ability to crunch tremendous amounts of data will vastly transform medicine and education, creating individualized treatments and curriculum that target identified weaknesses and conditions. In science, programs will be able to analyze chemical and biological interactions allowing them to identify other compounds that act similarly leading to new medications and even cures. So in a nutshell don’t be an old Fuddy Duddy. Good things are happening my friends, try to be just a little excited .And now just to leave you with a parting thought, maybe everybody really IS talking about your paranoia. Ha .Now can someone please just explain to me how the item that I just thought about buying has already appeared in my shopping cart . Spooky? Hmmm, Nope.

BTW , Y’all can listen to my musical creation ‘ I Can Feel Your Arms Around Me” by going directly to my blog, Harry’s Food and Wine Corner at hgordon13hg.substack .com or check it out on Spotify under the stage name “Gordon Jakes”. Please comment, I am getting lonely.

Hello my fellow Omnivores and welcome. Question, have you been spending far too much of your disposable income ( is that a stupid term , or what?) on restaurant dining? If you have, it may not be your fault , you might just be suffering from an extreme case of “Mageirocophobia”. Now, I am just going to wait for a second while all you tech nerds type it into your Duck Duck Go (another dumb name) or Dogpile or whatever, like you love to do. Da,da,da,da, correct my friends, it is a fancy term for something very real affecting all our pocketbooks daily, “Fear of Cooking”. So let me ask you a quick question, how many of you like to cook? We’ve got one, two, OK almost nobody. Why? Because when you are standing at the stove, directions in hand trying your best not to ruin everything, the act of cooking can be , well, overwhelming to say the least and at best, a thankless and messy hassle about as much fun as a voluntary root canal. So what can we do besides giving up and just making a peanut and jelly sandwich ( which can be pretty good). I am glad you asked . First off we need to change our mindset of how we see cooking in general , reframing it as less of a chore and more of a creative learning process. Much like art, cooking doesn’t have to be perfect , but instead of correcting mistakes with erasers, you have chicken stock. Next is to seriously “Upskill”, which you can begin to do by learning the basics of my cooking bible by the fabulous Samin Nosrat, “Salt, Fat, Acid and Heat”. The gist of this is that once you learn to control these four things to impact flavor, you can cook anything. For instance, salt as you know enhances flavor, but too much is not good. So you need to be aware of the salt added by the other ingredients and moderate it accordingly. Ditto fats ( butter,oils and the like) compounds that deliver flavors and add texture. Begin by learning a bit about oils and when to use each, olive oil (almost always) canola for high temp and butter for richness. Then, teach yourself about acids, and use a squeeze of lemon or vinegar when needed at the end to freshen your dish. And lastly and most importantly learn to control heat, the factor that completely transforms your dish and determines the final texture. First off, buy a good thermometer and use it. Learn to cook food with the proper amount of heat ( usually 420) and know the finishing temperatures of everything ( chicken 165, fish 145) . Bingo, you can cook. (Sorry for all the technical stuff but it had to be done) See, when you break it all down, it is not so hard. As someone once told me, “Anyone can cook, you just have to want to”). Lastly, cooking takes a bit of practice, so don’t get discouraged. It’s like someone who swings a golf club once and says “I’m not good at this”. Once you begin to master the four basics above you will shift from cooking in survival mode to braver , freer cooking where you experiment with different ingredients, create and actually start to have a little fun. So good luck my friends on your adventure and if none of this works out for you, hey, thats why God invented Domino’s.

Hello my friends and welcome. I know that I might have mentioned this before, but have any of you noticed that you basically have to sacrifice your first born to pay for dinner? Do you find yourself gasping with disbelief when the check comes, asking “How much for what?” Are you having a problem comprehending how sharing flatbread and a salad could possibly come to $170 bucks? Well my friends, Harry has your back. If you have not already converted your kitchen to a large walk - in closet it might well be time to fire up that strange silver machine with the burner thingies on it and learn how to actually cook the food you eat yourself. Now you may not know this or care but there is more to me than just a pretty face. I am not just a restaurant town crier and food voyeur.I am a certified cooking fool,who has ruined more meals than Carter has little liver pills, and learned a bit along the way. So in the name of all the innocent vegetables and proteins that sacrificed their lives for my culinary journey let me add my two cents ( actually due to inflation four cents).

Anyway, the most important thing I found is to learn to control the heat. BTW ,cooking disasters can occur on both ends of the spectrum whether the heat is too high or too low. Do yourself a favor and buy a good thermometer ( Instapen is great , about $100), and use it every time. Also when baking food, cook most proteins hot, like 420, and then know the proper finish temp, fish 145 , chicken 165. Set the timer on your phone and start checking after 15. Also to reheat most anything ( a very underrated skill ) set your oven at 370 , cover and cook for 16 min , then uncover and cook for another 8 min.

Remember cooking is basically science, cold wet food does not cook very well, for best results , dry it off first and bring it to room temperature. Also if you can’t stand the heat don’t get out of the kitchen, add a little chicken stock, it is your culinary “Hail Mary”.

Probably my best advice is to make seasoning easy. Mix up a batch of my Tuscan Spice (see Recipe Below), it is great if I say so myself, which I do. Just add two pinches to salads, chicken, fish or just about anything. Use it to substitute for any aromatics like Oregano, Thyme, Basil, Rosemary etc. No more standing on your tip toes trying to reach 100 things and dropping glass bottles that smash on your countertop. I also would suggest that you meet my friend , “Adobo”, a great general spice with a mild garlic flavor. Ditto, you might also like to try Trader Joe’s Brown Rice for a tasty 3 minute side dish add salt, pepper, butter, pistachio nuts and a little curry ( or Tuscan). Lastly and most importantly, if I were you and I kinda am I would consider biting the bullet and buying the very excellent Breville countertop oven. It is by far the best thing I have ever purchased and I use it every day. It is very roomy and since it is at eye level it makes controlling the temperature a breeze. Now that wasn’t so bad, was it? Hello, are you there? It’s almost dinnertime time to try out my hacks. Too late? OK , just order in.

Harry’s Tuscan Seasoning

2 T Rosemary

2T Thyme

2T Basil

1 T Marjoram

1T Garlic Powder

1 T Sage

1 T Parsley

1 T Paprika

1//2 T Kosher Salt

1/2 T Onion Powder

1/4 tsp Cayenne or Red Pepper Flakes

1/4 tsp Ground Black Pepper

½ tsp Ground Fennel ( Optional )

Combine in a bowl whisk together, breaking up any clumps.

Store in glass jar ( 6 month supply)

Hi Y’all. I really don’t know what got into me this month but as we embark on the holiday season, I must admit, sadly , I am feeling a bit less celebratory and more disconnected than usual.The world seems too punitive, way too cruel and inhuman. Is it me, or does everyone just seem so confrontational? Now I am not really a Kum Ba Ya kinda guy but jeez, can’t we all just stop being so snippy? We are all human, breathe, love our children and most importantly, eat. Food, my friends, is magical. It connects us as part of the human family, makes strangers friends and transcends both language and cultural differences. It has been a kind of social superglue bonding us humans together since the dawn of time. In fact , sharing food is hardwired into our DNA, with communal hearths being discovered in the Middle East dating back at least 300,000 years. While pooling of resources was originally necessary for survival, at some point , the sharing of food became a bit more social.You can almost imagine our ancestors sitting by the fire passing around the Pterodactyl legs , retelling stories of the latest Mastodon hunt. In fact , food has always been instrumental in telling our story, particularly with Holiday fare .Recreating grandma’s side dish from that old stained recipe card, creates a window to the past , back to a time when carbs didn’t matter and brings old memories back to life. Food brings joy and comfort to our lives as well as a sense of belonging. So in that tradition , for the holidays, my friends, I encourage you to help change the current narrative of selfish disregard and to quote the great Otis Redding “ Try A Little Tenderness “. Share a bite , reconnect with someone , anyone , ask questions and find out something about them you didn’t know . Or don’t. After all, we are all in this together . Well, maybe, I am a little Kum Ba Ya. The holidays always always do it to me, but don’t worry, pretty soon I’ll be back to my old crotchety self. Now at the risk of making my wife right ( god forbid) who says “food is my answer for everything “, she may not be so wrong. And since I seem to be giving out advice , if you are concerned with over indulging this holiday season let me leave you with this quote from Erma Bombeck who famously said “ I often think of those people who opted to skip dessert on The Titanic”. Now for those of you that tuned in looking for holiday recommendations for food or wine (or are just turned off by my emotional sap) drop me an email , I would be glad to help.

Hello my friends and compatriots, and welcome. It seems like forever since I last imparted my words of wisdom. This is largely for two reasons , one because I was too lazy and two because I feel I had nothing of import to report. I am sure that is alliteration or something, I should have paid more attention to Mrs Donahoe in my eighth grade English class instead of hurling spitballs. Anyway I’ve gotta tell you about my current crush, the very fine rustic Italian restaurant Locale, located right here ( 51 Oceanport Ave) in Little Silver. I know what you are thinking , just what we need ,one more Italian Restaurant added to the other 2869 located on most every corner , in every town in the state. Yawn. I get it , and you would not be wrong. You may ask. How is one supposed to navigate the open seas of underwhelming spaghetti sauce? Well my peeps , that is what you have me for and I take my non paying job quite seriously. Where was I ? Oh , yes “Locale”. Now I am not really sure how to pronounce the name of this place but I think it is LO - CAL like a diet food. Though I asked our server and he said LOCAL- E , though due to the fact he did have a bit of an accent so it remains unclear. No matter what you call it , this spot really seems to be making its mark here .The cosy farmhouse digs and welcoming vibes alone would have been enough to bring you in even if the food wasn’t fantastic, which it is. As the name implies , everything at Locale is, well,” Local” , with nearby sourcing as much as possible , including organic vegetables grown from their own garden, fresh seafood from the nearby Highlands, and fine meats from the illustrious Butcher Block , in Long Branch. Add to that an easy welcoming family vibe, pro wait staff and the only liquor license in town and you my friends have a recipe for success . Which by the way, I am sure did not come easy to owner Giuseppe Ottaiano Jr spending the last 10+ years honing his craft at his family’s pizzeria and Italian restaurant “ Calabrese” in Livingston. Here he is joined by his brother , former NFL player Tom, and sister Natalie as well as executive chef Anthony Palermo with whom he shares his farm to table vision. Locale , my friends, is truly a labor of love and you can taste it. I for one had the Ragu Alla Bolognese there, a dish I have made often and ordered hundreds of times and I must say, it was the best I have ever tasted. Not only was it Uber delicious, but the dish was perfectly cohesive,with all the flavors balanced and working in unison. On my next visit, I plan on trying the Chicken Parmigiana tied for best in the state in the Jersey Chicken Parm Rankings ( Yes, it’s a thing) , as well as their creamy and super authentic Cacio e Pepe, yum. Now I must mention that Locale seems to be a bit on the pricey side , but if you ask me and kinda do , it is worth it. You know top notch ingredients do cost more. Besides, you can’t take it with you, so you might as well eat it . BTW I also might high tail it over there before Netflix comes into fruition with its billion dollar ( and billion people ) influx , just saying. I went there on a Thursday night by the time I left, it was already jam packed. So put it on your “bit of a splurge list”, and as always , live a life that makes your neighbors jealous. Reporting from Food Central, Harry Over and Out.

Hello my friends and welcome.As some of you may or may not know my hometown of Long Branch has a long and sordid history only two things, charismatic wise guys with colorful names ( like the infamous Pussy Russo) and Italian fare to die for. Ask any of the Old Tymers about the good old days and their eyes will glass over as they recall a young Frank Sinatra slurping Manhattans and raising hell the infamous Continental between bites of Puttanesca or Osso Bucco. Although the great institutions of the past ( like Illvento’s and Sirianni’s ) have vanished along with sub million dollar real estate, there are a handful of worthy contenders that are continuing the tradition of drool worthy fare in our area. First off has to be the venerable and very tasty Trama’s Trattoria (. 115 Brighton Ave, Long Branch) , the answer to my most asked question, ( What is my favorite restaurant). Here Executive Chef and owner Pat Trama late of Charlie Palmer’s River Cafe in Manhattan , the esteemed Coco Pazzo also in New York and more recently The Fromagerie in Rumson flexes his culinary muscles worthy of the great of old. And talking about mussels ( see how I worked that in there) this is the place to have the very best around. In a way, it is almost unfair because the Brooklyn Bread Croutons are so extraordinary that it is doubtful that you will notice anything else. Add to that the spectacular shaved Artichoke Salad with house-made vinaigrette and you my friends are really eating good in my neighborhood. Now where was I ? Oh, yes.

You can feel the warmth and Old School Charm at the next contender, the unassuming and totally charming Johnny Piancone’s ( 591 Broadway) in Long Branch. You will feel like you have taken a step back in time at this family run affair where the portions are large, the service is great and the prices are better. Do yourself a favor and check out their excellent Happy Hour with $10 specials galore. I for one would gravitate towards their Eggplant Dishes which rival some of the best around. For a real treat, ( Not Happy Hour) , order the Homemade Rigatoni with Scallops , Shrimp and Crabmeat .The sauce was so delicious that I started to forage scraps of bread from other people plates to sop it up when the had their heads turned. Just sayin. So.. cue up some vintage Frank or Dean on that Spotify App ( that you have been paying for for 6 years) , order a Rusty Nail or two and croon with me “ Everybody Loves Somebody Sometime, Theirs No Tellin Where Love May Appear”. Well my friends on note, that’s all I’ve got for now. Go do something totally out of character. Shock those around you . And as always, live a life that makes your neighbors jealous. Harry, Over and Out.

Greetings my bargain seeking Gastronomes and welcome to my favorite time of the year. Now, I might have said this before but that was just another one of my favorite times of the year. Anyhoo, are y’all ready for a party? Well, welcome my friends to R Bar (114 Main St Asbury Park , a Multi “Fun” tual venu with live music, a beautiful Greenhouse themed Roof Top Bar and a very funky outdoor patio. This joint is friendly, fun and fabulous, thanks to the deft hand of ringleader and managing partner Casey Ritchings who keeps the party going and the inspired cookery of Executive Chef Mike ( yes, he is fine) Feinberg ( late of Marc Forgione’s American Cut in Manhattan.In fact in my not so humble opinion , “R”, features some of the very best and most inventive Nawlins Cusine you will ever have outside of the Big Easy. Their menu is replete ( good SAT word) with Delta inspired delicacies like light and delicious , Crabmeat Beignets , Caviar Shooters , Onion Soup to die for and the very best $36 Steak Frites ( steak with fries) in the state of NJ. Now you would think the latter would be a very simple dish to execute but as experienced chefs will tell you, it is the simple dishes like this that are very hard to do well. Surprisingly, Steak Frites, the quintessential dish found in every French bistro worth its salt, may not have originated from France at all but rather from nearby Belgium. The term “French Fries”, BTW refers more to the method of cooking “Frenched Fries” than the origin. In fact in Bruge , there is a “Frietmuseum”, which follows the history of the lowly potato from Ancient Inca Gravesites right into the Belgian fryer, wow, talk about unbridled excitement. Where was I ? Oh, yes. With its stealth location ( tucked away on Main St) R Bar has become a haven for locals seeking an alternative to the crazy Cookman and Ocean Ave bar scenes. So to sum it up, Live Music, Check, Relaxed and Chill, Check, Super Cool Place, Check, Fantastic Food, Double Check. So, it might well be time my friends , to make Their Bar, R Bar or R Bar , Your Bar or Whatever, just go there. So enjoy the tunes and have a Bourbon Slushie in my honor and as always, live a life that makes your nosy neighbor jealous, Harry Out

Hello my friends and homies, let me ask you a question, are all you all feeling just a little bit anxious lately? Like you are waiting for the next shoe to drop, only one bit of bad news away from disaster? Like if you were a piece of Sushi you would be an “Out of Control Roll”. Are you feeling, how should I put this , just a little freaking uncertain? Well my friends if it makes you feel better, there are very good reasons for this and one of them is quite close, buzzing and pinging in your pocket. Never before have we been so distracted, so disconnected from nature and the spiritual world. Little beknownst to us, there is an industry spending virtually a trillion dollars annually to capture your time and attention. While it may seem relatively harmless, there is a “Toll for the Scroll”, a cost we all pay for our modern conveniences and that among other things is a loss of wonder and separation from the earth, each other and ourselves. Wow, that’s heavy , man. Anyway, while hardly a solution , we can start by taking small steps to reconnect with nature, beauty and get a great meal in the process ( you know even philosophers have to eat). I am of course talking about taking a small jaunt ( don’t get lazy) to “Rats”, at the very extraordinary and luminary Garden For Sculpture ( 80 Sculptors Way Hamilton). Named for the fictional character in Kenneth Grahams “Wind In The Willows”, Rats transports you back in time to a lovely rustic French bistro set in Impressionist master Claude Monet’s home town of Giverny. Reserve a table outside and savior a cheesy crock of French Onion Soup or a Grilled Caesar Salad while overlooking the lovely cobblestone waterfall and resplendent water lillies of Monet’s iconic bridge. Hey, you might even be inclined to put your iPhone on mute ( it is too much to ask you to shut it) , close your eyes, take a deep breath and enjoy the moment. Now, just in case you don’t know, The Garden For Sculpture , is a magnificent 42 acre sculpture park and arboretum founded over 30 years ago by renowned artist Seward Johnson and set on the site of the former NJ State Fairgrounds near Princeton. There are close to 300 works of art there by both established and emerging artists for you and your families to interact with , discover and enjoy. There is so much to see , feel and experience. Every time I go there, I find something new and inspiring. If you ask me and you probably do, since you are reading this , it is the perfect place to be surprised, recharge, renew and reconnect. Now just in case the GFS is a bridge too far for you to venture to , I might suggest that you take a visit to the lovely and quirky Calgo Gardens ( 42 Adelphia Road, Howell) . While at its heart , a garden store, come nursery, come cafe, come gift shop, Calgo is so much more than that. It is a harmony of creativity , nature and design. With its lush garden walkways and whimsical design elements, the grounds are a work of art , emitting a positive energy that feeds your soul and spirit . It is a great place to chill, relax and rewind. If you find it hard to tear yourself away as I did, Calgo also offers a number of fine workshops in Watercolor, Yoga and pottery. Well Mon Ami, that was certainly a lot to say and I am starting to get hungry. So until the next my friends try something entirely new, and live a life that makes your noisy neighbors jealous . Harry , both over and out.

Hello my excellent friends and welcome to the very best part of the year. Ah, Spring! The birds are chirping , the buds are budding, the Yankees are cheating , the days are getting longer and everyone is just so anticipant ( if that’s a word).You can almost smell the plethora of fertilizer blowing off your neighbors lawn and hear his wife chirping , “I told you it was too windy”. Even the word “Spring” just connotes forward movement, leaping ahead, a new beginning and who amongst us wouldn’t want another change to foul it all up again. Not Moi. “Spring” or more accurately , “The Spring Equinox”, is called such because the sun is positioned directly over the equator dividing the periods of day and night equally. Who knew?Not me, perhaps I should have listened more intently in science class instead of hurling spitballs at the unsuspecting kids in front of me. So now that the weather is cooperating, where should we go? Good question Mon Ami. Now everyone might know these places but it could well be time to give them a quick revisit if it’s been a while. First off is Ocean Grove’s shining star Sea Grass ( 68 Main St). This BYO is truely a treasure doing everything right. The salads are just a delight, well balanced , crisp and delicious. Ditto , the entrees are are well conceived and perfectly executed. Most importantly, however, Sea Grass is the home to my number one rated sandwich anywhere , the divine ( and super rich) Fresh Lobster Roll BLT on a brioche roll ( served only at lunch).When you are done feasting, take a leisurely stroll around the shops or complete your step quota with a gingerly hike to nearby Bradley Beach. Now talking about cute towns and number 1’s, if you haven’t made it over to Manasquan to sample my number 1 rated burger at “The Committed Pig” (165 Main St )it is so worth the trip. Here they do burgers right with a double patty of custom blended Pat LeFrida beef and super fresh potato bun. It is tender and delicious. The offer 7 different permutations of burgers , including a super savory Fig and Brie combo. Did your cardiologist happen to suggest a double cheese on a doughnut? Well if he did , they’ve got it, along with a fine rooftop bar, just sayin. Lastly , if you happen to find yourself in Asbury Park, you can’t go wrong with the perennial favorite, Moonstruck ( 516 Lake Ave, Asbury). This romantic spot, set in a lovely Victorian on Wesley Lake is popular for a good reason, they are a class act in every way possible. The fare there ( wow, that rhymed) has improved immeasurably. This excellent Mediterranean American Grill features an extensive menu with a choice of 13 different entrees including the fine Almond Baked Atlantic Cod or the Grilled 22 Oz Boneless Ribeye. In warmer weather, you can also opt for Al Fresco Dining on one of their lovely outside porches. So let’s sum it up, cozy romantic digs, check, pro service, yep, inspired fare, for sure. To help you digest those Eggplant Fries and Mezze Platter that you devoured , you could always cue up the Boss on your iPhone and hoof it on over to the newly revamped Asbury Boards ( and yes it is still just as weird). We’ll my friends, that’s it for now, so until the next time, try something really different and as always, live a life that makes your neighbors jealous. Harry, out.

Hello my fellow subterranean arctic dwellers and welcome to the darkest, dankest , most depressing time of the year. Are you beginning to regret that you were too chicken to pull the trigger on that palatial inter-coastal condo you could have bought for peanuts back in the day? Well now that I have sufficiently raised your spirits, let me ask you, could all y’all , use a little treat to hold you over until the Summer Solstice? Of course you could. Hiding in plein site, tucked away in an unremarkable strip mall between a luncheonette and a pizza shop is the very remarkable and great Belford Bistro ( 870 Main St , Belford) , winner of my last years “best meal of the year award”. The owners , husband and wife team Kurt Bomberger and Crista Trovato, late of Gramercy Tavern and Aquavit in Manhattan have been quietly putting out, in my opinion, some of NJ’s most drool worthy fare. Virtually everything I tasted was stellar. Now I know I have said this before but now I really mean it. This is a truly exceptional neighborhood gem on par with any French Bistro you will find in “The City”, without paying the tolls. The Dayboat Scallops with Pork Belly and Cauliflower Whipped Potatoes could not be improved upon. The ethereal Bucatini Cacio E Pepe With Shaved Truffles was just as decedent and satisfying as intended , as was the tender Hanger Steak in shining Burgundy Sauce. Well as Jack once said ( in the movie of the same name) “It doesn’t get much better than this”, unless of course, you have the homemade Peanut Butter Cup for dessert, just kill me now. BB by the by is a BYOB ( wow, that’s a lot of B’s) and is the perfect place to crack open that bottle of Silver Oak that your showoff aunt Sally brought over as a housewarming gift in 2019. It should also be mentioned that this is a bit of a splurge but what the hell, you never did take that trip to Tahiti you were planning and you did save 8 bucks on the Congestion Charges. Run, do not walk to BB , it is only 17 miles away, lazy. Food rating 96.

Hello my wonderful friends and Happy Holidays. I sincerely hope that you and yours have found your way have found your way to Tim McLoone’s fabulous addition to the Jousey Shore, AP Rooftop ( 1200 Ocean Ave, Ocean Ave). Take the dedicated elevator to the third floor and you’ll know you have arrived at what feels like your private club in the sky. And what a space this is. It is shiny and sexy with soft glowing lighting, a killer bar and a plethora of floor to ceiling windows showcasing a 270 degree panoramic view of the Atlantic Ocean. Now, I don’t know whether it is the welcoming vibe, the high ceilings or just gazing out into the ocean but there is certainly something that makes me feel instantly calmer at AP Rooftop. To me , the place just seems special. Maybe it is the masterful job that super restauranteur ( and super person) Tim McLoone has done in putting this shining Asbury venue together. Now just in case you recently landed on earth and don’t know who Tim McLoone is, he is probably the most prolific restaurant owner and entrepreneur in the Garden State. With over a dozen restaurants to his credit, this Harvard grad opened his first outpost in 1987 and hasn’t looked back since.He is also a lifelong sports enthusiast and musician who with his group The Shirley’s has played alongside the best in the business including sirs Springsteen and Bob Jovi. Always one to share the wealth, Tim’s charitable Holiday Express project has been delivering timely help and human kindness to those in need for 25 years. Wow, all this makes me ask, what have I been doing for the last 40 years. Anyway, what was I saying, Oh yes, back to the food. Befitting the location, the fare under the direction of fine executive chef Rob DiBiase is Coastal Mediterranean ( or Italianish), think Roasted Bronzino, Sea Bass with Couscous, Crispy Burrata on Sourdough Crisps, Marinated Octopi and the like. Landlubbers can opt for the tasty Wagyu Sliders, The Marinated Lamb chops, the classic AP Meatballs or many other choices. In fact for those decisionally impaired, the super extensive menu could be a bit of a final exam ( I know you are hungry but don’t rush). To help you along, maybe you should sample one of their cleverly named coastal themed drinks like “ Tropic Like It’s Hot” or “Living On A Pear”. If you are not ready to commit for the full Monty, you could also opt for one of their crisp thin crust pizzas carefully constructed by their certified pizzaiolo ( yes, it’s a thing) Enzo Ferrante. So at the risk of getting too verbose ( ha, too late) I am pretty sure you are really going to dig AP Rooftop. There is just so much to like here, I feel like I should say , “ Great job Tim, can’t wait to go back”. So let’s sum it up, Superstar Restauranteur and all around good guy , check, ambiance galore, check , view for days, check, menu the size of the Gutenberg Bible, check, very welcoming vibe, double check. Now if you happen to go with Nit Picking friends ( you know who they are, this is too this, this is to that) could they find something amiss, sure, they always do. To this I suggest putting your fingers in your ears and going Na, Na, Na , unless of course you are being treated. In that case you say, “Good Point,Cliff “, “You are absolutely correct Madelyn” “Oh, did they bring the bill , I hadn’t noticed?” “Your treat really, No ( unconvincingly) then quickly, thanks so much?”. Wow, I am really getting weird. Getting? BTW if you want to wait until March to go, you could always book some tickets for “Beautiful” at the Axelrod Theatre (100 Grant Ave , Deal) and double your Rooftop experience. The problem is , you are guaranteed to have that damn song stuck in your head,”When I come home feeling tired and beat, I go up where the air is fresh and sweet”. Then you could grab some Roofies ( just kidding) Stop it, Stop It. Anyway, I am sure you will agree that’s quite enough for now ( or forever). So until the next time , my fellow omnivores, be well and make those neighbors jealous. Reporting from food central, your humble servant , Harry.

P.S. During event season ( which is now) their hours could be a bit spotty so make sure you check their Website.

Funky and Fabulous : The White Chapel Projects, Gastro Pub and Community Gathering Place for Arts , Music and Cool Vibes.

Tremendous Take Out ( Market Items)

Lobster Roll - Uncle Giuseppe’s ( 990 Shrewsbury Ave, Tinton Falls) Full of nothin but lobsta , 2 for $32.

Egg ET Bagels ( ask for well done) Hot Bagel Bakery ( 65 Monmouth Rd , Oakhurst) Great with Scallion Cream Cheese.

Eggplant Tapenade - Pastosa ( 315 NJ 35 Eatontown) Tastes so good , it’s hard to believe it’s still a vegetable.

Spinach Ravioli - Pastosa - Tasty , fresh and authentic. Stuff your freezer.

Excellent Entrees

Veal Saltimbocca - Illiano’s ($25) ( 933 West Park Ave , Ocean) . Sautéed Spinach, Prosciutto , Mozzarella, in a light wine sauce. Tastes like twice the price.

Peking Duck - Legends ( 1969 Rt 34 , Wall) ($58 ) , good to share .Warm Pancake, Crisp Skin, Plum Sauce, Shaved Scallions , Yum.

Mussels with Tomato Gravy and Brooklyn Bread ($22) - Trama’s Trattoria (115 Brighton Ave , Long Branch. Heaven in a bowl.

Mesquite Grilled Baby Back Ribs ($34) Salt Creek Grill ( 4 Bingham Ave , Rumson) Great ribs , the best I have ever had .

Cheeseburger with Waffles Fries ($17) - Committed Pig (165 Main St , Manasquan) Pat LaFrida Blend of Short Ribs, Brisket and Hanger Steak on a Potato Bun. Winner Best Burger in NJ.

Baked Smoked Salmon Platter for 2 ($46) - Pickled Herring ( 96 US 9N Marlboro Plaza , Eatontown) . Choice of 3 smoked fishes . Just like a Bar Mitzvah without the gift.

Doggie on the fire with well done Cheese Fries - Windmill ( 586 Ocean Blvd, Long Branch. It’s not summer without one.

Super Sweets

The Xuixo ( pronounced “Chucho” ) Cardinal Provisions (513 Bangs Ave , Asbury Park) Extremely delicious crème filled Spanish pastry . OMG , not kidding. Take one home to any enemy you may have, they will write you into their will.

Hot Fudge Sundae with Vanilla Soft Serve and Peanuts - Cone Zone ( 2040 Rt 33 , Neptune)

Adult Indulgences

Espresso Martini - The Mix ( 71 Brighton Ave , Long Branch ) $12 ( Happy Hour)

Berry Martini with Marinated Fruit - The Mix

Tremendous $20 and Under Wines

The Pessimist by Daou - Total Wine ($18) My Wine Of The Year . Petite Syrah blend, love this.

Sonoma Vineyards Red Blend by Rodney Strong - Wegmans ($19) Last years winner, wine of the year. Excellent.

Kuranui Marlborough Sav Blanc -Wegmans ($16) Surprisingly complex with mineral undertones.

Kia Ora Signature Marlborough Sav Blanc- Total Wine ($18) - Great tasting and refreshing, my go to summer white.

Worth the Drive

Liv Bread - Kiosk , Retail Nook , The Mall at Short Hills - Croissants to die for.

Boxwood Coffee ( 143 East Broad St , Westfield) Has my vote for best coffee in NJ

So that’s it for what it’s worth which may or may not be much , you decide. So my friends until the next time, Eat , Drink and Be Merry. And as always, live a life that makes your neighbors jealous. Harry, out.

The Xuico ( Shoo- Shoo) , the illegitimate child of a churro and a croissant from Girona , Catalonia Spain. Serious contender for the best thing I ever ate ( Cardinal Provisions) . Super Yum.

Hello my fellow bargain seeking omnivores did I hear you asking me what’s new? Well, I really can’t hear you, but I am pretty sure you asked. Coincidentally, there just happen to be two new Avian named restaurants that you should flock to sorta speak, competing for best new spot. This begs the question, why birds? Did you know that there are almost 100 million bird watchers ( 35% of the population in the US alone). Last year they spent $250 billion on their hobby. That’s not chicken feed. Anyway, where was I? Oh, yes. Are you looking cool new spot on the water with finely crafted pizzas? Look no further my friend and meet me at Catbird (1215 Sunset Ave, Asbury Park). This is the former location of what locals called “The Canoe Place”, essentially a cabin perched on Sunset . Curiously the name does not refer to a cat that eats a bird , or a bird that eats a cat but rather a bird that sounds like a cat . Catbird is the brainchild of owner Aimee McElroy who brings multiple years of pizza crafting experience as well as her pizza oven from her widely acclaimed previous venture Medusa. There is seating both inside and out with a nice spacious deck on the lake where you can spy waterfowl waddling around while you munch away. FYI you place an order and pony up before you are seated which may seem strange but really works on the way out with no waiting for the check. So let’s sum it up: Innovative, yep, Cool California vibe, yep, Nicely charred pizza, yep. So if I were you and I kinda am, I would wing it over to Catbird, it’s well worth the flight.

Next up is the lovely new Vietnamese Restaurant Hen Kitchen and Bar (3548 NJ 66, Neptune, NJ) . It is the combined effort of Executive Chef Andrew Ma, managing partner Tom Tran and Jenny Nguyen. Two years in the making, Hen is truly a labor of love. You can feel it from the moment you walk in, this is no ordinary hole in the wall low budget affair.. Everything in this place screams quality from the lovely serene decor, to the extensive bar and wait staff. In fact, Hen is on a mission to acquaint you with a new cuisine that you did not know was missing from your life. They are like tour guides ready and willing to introduce you the varied tastes and flavors of South East Asia. BTW this would be a very good time to throw caution to the wind and try something completely new and different. The menu has plethora of different dishes to sample including the Ha Cao, tasty pan fried dumplings, the Tom Chien Dua , mini crepes with coconut milk and noodles dishes galore . With a choice of 13 different Appies , you are sure to find something savory and delicious. I had the excellent Bao Bun Tacos, supper soft pillows of fluffy dough steamed and filled with sweet marinated shredded chicken and crispy pickled vegetables. The Coconut Shrimp with Sweet and Sour Marmalade was also a big hit as was the Mi Xao, Lo Main Noodles in a tasty garlic sauce. On the lighter side perhaps go with the Banh Mi, a savory baguette sandwich or the lovely jasmine rice platter with a choice of protein. Now if the cuisine is not interesting enough soon YOU can be the show with karaoke on the way. You will have the unique opportunity to either make a complete fool of yourself or explain to others why you have yet to appear on American Idol. Now I know that you’ve probably had enough of my weak bird puns so I think it may time for me to stop Tweeting (Ha). Well thankfully that’s all I have for now, so until the next time, enjoy the warm weather my friends and live life that makes your neighbors jealous. Harry Out.

Wings at Hen, I could eat a few