Spring 2024 Issue

Executive Chef Emily Yasi and Head Chef Chris Ross, JBJ Soul Kitchen. Photograph by Miana Jun.

As we prepare to send this issue off to press, it’s hard not to think of the weekend in March four years ago when every restaurant and café in our town shut their doors and hung signs in their windows encouraging us to all “Stay Safe.” The Covid pandemic had landed, and we had no idea what we were in for—or for how long.

By the time the pandemic lifted, tens of thousands of restaurants had closed permanently across the U.S. The creative “pivots,” the to-go options, the outdoor dining had not been enough to save many in an industry responsible for nearly one out of every 10 jobs in New Jersey. In 2022, 83% of restaurant operators who responded to a NJ Restaurant and Hospitality Association survey said their restaurant was less profitable than it was in 2019. So, sadly, we watched as many who had survived the pandemic’s first wave found themselves so depleted by the recovery process they decided to close anyway.

In the past 15 months, though, we’ve noticed a new positive sea change underway.

New restaurant models are hitting their stride (page 52); new culinary talent has arrived to make their mark in NJ; more attention is being given to alternatives such as plant-based (page 40); new concepts are aiming to address the work-life balance of culinary professionals (page 46). And that’s only the beginning. Restaurants are expanding by adding side businesses, chef events, and special classes.

I believe a new era of restaurant revival and creativity has begun. In this issue we share just a few examples, and we look forward to watching the energy continue to build.

PHOTO: COURTESY OF THE WINDLASS

What’s needed now? Us.

Customer support is the critical ingredient for restaurant success now. A few months ago, I read a disturbing report noting that the number of people who dine out two or more times a week remains less than half what it was before the pandemic*. That has to change. There are options and concepts to meet every appetite and every budget. And remember: In towns large and small across the Garden State, independent restaurants are the engines driving our local economies and flavoring our communities.

Whether you revisit a former weekly favorite, pick up lunch to go, or take a day trip to try a new spot, get out and support New Jersey restaurants and have a taste of NJ’s revitalized restaurant industry. You’ll find two guides in this issue designed to help you find a wide range of restaurants to enjoy: our Destinations Guide (page 59) and Restaurant Guide (page 37).

Let’s start focusing on how we can help local restaurants succeed now. I promise you will enjoy every bite.

Wishing you a wonderful spring, 
Nancy Painter, Editor & Publisher

*MRI-SIMMONS USA STUDY (SPRING 2023)