Duncan Edwards

Where else can dinner involve cheering for a sword-wielding knight, eating beside a 1920s railcar, or choosing a…

By Duncan Edwards · Aug 29

The first thing you notice is the weight. This is not one of those skinny sandwiches that leaves…

By Duncan Edwards · Aug 29

A 42-ounce porterhouse lands on the table, already sliced, its crust still crackling beneath a spoonful of hot…

By Duncan Edwards · Aug 29

A square slice lands on the counter with a crisp, browned bottom, a thick but airy middle, and…

By Duncan Edwards · Aug 29

Fourteen buffet bars. Five food stations. Hundreds of dishes waiting behind the sneeze guards. At New Jersey’s biggest…

By Duncan Edwards · Aug 29

The plate hits the table, and the pancakes give a little wobble. Not the flat, syrup-soaked stack most…

By Duncan Edwards · Aug 28

A 77-foot waterfall crashes through the middle of Paterson, a pine forest larger than many national parks spreads…

By Duncan Edwards · Aug 28

A pair of bluefin tuna tacos lands on the table, sailboats drift across Sandy Hook Bay, and the…

By Duncan Edwards · Aug 28

A rack of archival Dior, a pair of meticulously made Japanese jeans, and a size-inclusive denim wall may…

By Duncan Edwards · Aug 28

A basket of warm bread can tell you plenty about a restaurant. At Ponzio’s, it hints that this…

By Duncan Edwards · Aug 28

A Wagyu hot dog dressed with peanut butter and Fritos is not standard brunch behavior, but South Jersey…

By Duncan Edwards · Aug 28

The first glimpse of Pearl Avenue Beach does not come from a boardwalk, a parking lot, or a…

By Duncan Edwards · Aug 28

Salt air can turn a polished blowout into a science experiment before you reach the boardwalk. Add August…

By Duncan Edwards · Aug 28

Walk into a New Jersey deli at 8 a.m. and order the wrong breakfast meat by name. The…

By Duncan Edwards · Aug 27

A sheet of crisp nori hits warm rice, curls around buttery yellowtail, and reaches your hand before it…

By Duncan Edwards · Aug 27

A wide pan of saffron rice lands on the table, crowded with lobster, shrimp, clams, mussels, scallops, squid,…

By Duncan Edwards · Aug 27

A facial that uses 24-karat-gold microchannels. A laser session squeezed in before dinner. A consultation that may cover…

By Duncan Edwards · Aug 27

Wooden mallets start tapping just as the sun drops toward the marsh, and within minutes the paper-covered table…

By Duncan Edwards · Aug 27

A warm loaf crackles as it cools in Flemington. Across the region, a pastry chef is glazing a…

By Duncan Edwards · Aug 27

A wooden board lands on the table carrying three dishes of pasta, each sending up its own curl…

By Duncan Edwards · Aug 27

A handwritten board near the register can derail an order faster than the smell of fresh coffee. You…

By Duncan Edwards · Aug 27

A century-old clock watches over Upper Montclair while commuters hurry toward the train, coffee cups in hand and…

By Duncan Edwards · Aug 26

A plate of fries lands on a Clifton counter under a landslide of brown gravy. In Fort Lee,…

By Duncan Edwards · Aug 26

A row of tiny cakes waits beneath the bright buffet lights, each one looking harmless enough to squeeze…

By Duncan Edwards · Aug 26

The first warning sign is usually a detour. You tell yourself that driving 25 minutes out of the…

By Duncan Edwards · Aug 26

Three slices of rye, a generous stack of deli meat, Swiss cheese, creamy coleslaw, and Russian dressing may…

By Duncan Edwards · Aug 26

A hot dog splits open in a Clifton fryer. A cook in Hackensack presses onions into a row…

By Duncan Edwards · Aug 26

A stone wishing well stands near the entrance, water tumbles beside the garden terrace, and a wood-burning hearth…

By Duncan Edwards · Aug 26

The first bite is usually taken before the car door closes. A paper bag crackles in your lap,…

By Duncan Edwards · Aug 26