The 10 Best Things to Eat Right Now in Jersey City
All photos by Adam Robb
If you haven't yet learned to navigate your way to Jersey City, let us help you out: Take the PATH during the week and a newly discounted weekend ferry service from the World Financial Center. If it's been awhile since you've been there, you're missing out on a crop of good restaurants. Here, we've rounded up Jersey City's 10 best plates on menus right now, from meatball banh mi and pork belly guac to black and white seafood noodle bowls an ocean apart and river away.
10. Spring Pie, Razza, 275 Grove Street, Jersey City You know what you're getting when you duck into spinoffs of John's and Two Boots, so take a chance on Razza, a bare-bulbed tavern from the team behind the pies at Maplewood's Arturo's. The wood ovens here bake dough made with a wild yeast culture worthy of a dissertation into golden crusts; the ever-changing spring pie is topped with fresh mozzarella, parmesan, and whatever's growing in chef Dan Richer's garden, including these spring onions and asparagus.
9. Market Fish Mazemen, Union Republic, 340 3rd Street, Jersey City After Communipaw Avenue early gentrifier MAE closed its doors in late 2012, chef Gregory Torrech and partner Noah Sexton relocated downtown and opened this cafeteria in what would become Urban Ready Living highrises. Union Republic combines all-day coffee shop, butcher counter, grocery, and noodle bar, (and soon, a bar for drinking, too). While the long winter made Torrech's nose-to-tail ramen a must-order, this summer, we're favoring the market fish mazemen, a lemon scented no-broth noodle bowl topped with charred sugar snap peas and a cod croquette that pierces as easily as the soft egg beside it.
8. Spaghetti Nero, Thirty Acres, 500 Jersey Avenue, Jersey City Momofuku vet Kevin Pemoulie has made seasonal pastas a menu staple at Thirty Acres since its opening, and the from the three current incarnations, we're digging this creamy abyss of squid ink spaghetti tangling silky cuts of sea urchin, wispy sprigs of parsley, and rough chopped jalapeño that brightens the bowl and dances on the palate.Next Page
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