At New Jersey Digest, tasting our way through the state is just part of the job. Every month, our team selects the standout dishes that have left an impression. August 2025 brought plenty of memorable bites, from smoky jerk chicken fresh off the grill to boneless spare ribs that hit all the right notes. Here’s a look at the meals we couldn’t stop talking about.
Jerk Chicken and Pork Combo – Bonney’s BBQ
387 Main St, Metuchen, NJ
When I heard chatter of a Filipino-Jamaican spot dishing out fusioned jerk chicken and pork, I knew I had to try it. Bonney’s jerk chicken is some of the best I’ve had, but the real trick is to get the combo, which lands you a healthy portion of smoky, bone-in chicken, alongside charred and chopped jerk pork shoulder, marinated tomato and flavorful rice and beans. The chicken is moist and tender, packed with a generous amount of authentic jerk flavor. The pork provides a bit more bite, and leans more on the Filipino side of things—reminiscent of Filipino-style BBQ pork. On the side, a thyme-forward vinegar that I opt to dump over the entire platter. Speaking of platters, Bonney’s does not skimp on the portions. This one is well worth your time.
Tacos Árabes – Perquín
85 Morris St, Jersey City, NJ
The Tacos Árabes at Perquín are so good that I went back less than a week after my first time there. Perquín is rolling flour tortillas to order for this Lebanese-inspired taco. Stuffed inside the tender and flaky tortilla is a medley of spiced chicken shawarma, crispy fries, toum and crunchy sumac onions. A super spicy and vibrant habanero hot sauce comes on the side for dipping. Perquín announced that their time in Paulus Hook, Jersey City is coming to an end, so time is running out to try it. However, they hinted at something new on the horizon. Whatever the new venture might be, I just hope there’s Tacos Árabes.
Roast Chicken – The Saint Clair
32 Church St, Montclair, NJ
Acclaimed chef Leia Gaccione’s The Saint Clair is officially open on Church Street in Montclair. The menu is loaded with delicious, seasonally-aware staples, but none more alluring than the roast chicken. Crispy, salty chicken skin, flavorful meat and a symphony of accompaniments work together to make this one of the tastiest bites I had in August. Underneath the chicken is a frisee salad, studded with raisins and torn, schmaltz-fried croutons. The whole plate gets anointed with sherry vinegar, which soaks into the crunchy croutons, making for the perfect chicken pairing. It’s homey and comforting. My perfect meal.
Boneless Spare Ribs – Chef Chan
238 Paterson Ave, East Rutherford, NJ
I’m a Chinese-American takeout freak. I could eat it several times a week for the rest of my life and never grow tired of it. I usually bounce back and forth between the coveted General Tso’s Chicken and boneless spare ribs, which are not really ribs at all, but more so a charred and roasted pork shoulder. Recently, I gave Chef Chan in East Rutherford a try after dozens of recommendations for it flooded my inbox. What I discovered were the best boneless spare ribs I have ever had. Charred, smoky and sweet—Chef Chan’s version eats more like sliced roast pork than the competitors. Along with pork fried rice and an egg roll, I was in Heaven. I’ve been eating this dish from Chinese restaurants for 25 years. Believe me when I tell you Chef Chan is the real deal. Cash only. Pick-up only.
Cookies & Cream Deluxe Funnel Cake – Midway on Jenkinson’s Boardwalk
Literally in the middle of the Ride Park at Point Pleasant Beach, NJ
If you have a sweet tooth, this one’s for you. You’re served a huge funnel cake topped with a mountain of cookies and cream ice cream, Oreo cookie pieces, chocolate syrup and whipped cream. This could easily feed four people, but my friend and I decided to tackle it anyway. It wasn’t easy. The combination of warm funnel cake and cold ice cream, along with the various textures, was amazing. We definitely felt the sugar spike and crash afterward, but it was so worth it.
Pepper Crusted Honey Bourbon Ribeye – Rails Steakhouse
10 Whitehall Road Towaco, NJ
This perfectly cooked medium-rare steak made my night. I was so happy they didn’t overcook it because I like my meat BLOODY. It was tender, juicy, and full of flavor, with juices collecting on the plate. The roasted garlic side took every bite to the next level (I’m obsessed with garlic). If you don’t like pepper, skip this one—it’s heavily crusted and the pepper flavor is definitely prominent.
Sticky Ribs – MM by Morimoto
193 Glenridge Ave, Montclair, NJ
These tamarind-glazed pork ribs left me speechless. Sticky, caramelized, perfectly crisp on the outside, and fall-apart tender on the inside. Sweet, spicy, tangy—every bite hit just right. I couldn’t stop scraping the plate for every last drop of sauce. Honestly, some of the best ribs I’ve ever had. This dish is a must. Ribs like this don’t come around often, and I’m still thinking about them weeks later.
Tomato + Burrata – The Farm at Glenwood Mountain
1801 Glenwood Rd, Wantage, NJ 07461
At The Farm at Glenwood Mountain, chef Steve MacLean served a tomato and burrata dish that couldn’t have tasted more like summer. The base was a corn purée, sweet and velvety, that played right into the flavor of the tomatoes — still warm from the sun and full of juice. On top was a ball of Jersey-made burrata, the kind that practically collapses into cream once you cut it open. A handful of toasted pine nuts added crunch, but also this mellow, nutty sweetness that pulled the whole plate together. Eating it outside, with the fields and gardens just a few steps away, made the flavors hit even harder. When the ingredients come straight from the ground to the plate, you can really taste the difference. Be sure to check out their farm dinners in September.
Japanese Wagyu Karaage Sandwich – pastaRAMEN
6 S Fullerton Ave, Montclair, NJ 07042
Robbie Felice now helms four of the Garden State’s best restaurants. So naturally, I found myself back at pastaRAMEN for the second time this year. After an already stellar meal, Felice had one more surprise: teasing his sandwich concept, Fatto Con Amore. By the time the wagyu karaage sandwich hit the table, I thought I was already done in. The team had just sent out a beef tartare that might be the best I’ve eaten all year, so this felt like a welcome curveball. The sandwich came on Pinsa Romana bread — think focaccia that’s soft and chewy, in place of the fluffy Japanese milk bread you’d expect. Inside, the wagyu was breaded and fried with panko, but still rich in the middle. Arugula added bite, a roasted garlic crema smoothed everything out, and the Wafu Italian tonkatsu sauce tied it all together. It wasn’t stacked sky-high or overloaded with fillers. Just balanced, thoughtful, and clearly made by someone who grew up in Jersey, knowing what makes a sandwich worth remembering.
Peter Candia is the Food + Drink Editor at New Jersey Digest. A graduate of The Culinary Institute of America, Peter found a passion for writing midway through school and never looked back. He is a former line cook, server and bartender at top-rated restaurants in the tri-state area. In addition to food, Peter enjoys politics, music, sports and anything New Jersey.
Alondra Cabrera is the Editorial Assistant at New Jersey Digest. She recently graduated from Montclair State University with a degree in Communication and Media Studies. During her time at school, she discovered her passion for journalism and content creation. In her free time, she loves to create and edit videos for her corgis, Rafi and Toffe, and indulge in culinary adventures with her friends. Alondra also enjoys traveling, cooking, and working out. She is excited to embark on her professional journey in media and looks forward to contributing her skill and creativity to her role here at New Jersey Digest.
Michael is the Editor-in-Chief of New Jersey Digest and Creative Director at X Factor Media. A Bergen County native, he discovered his passion for storytelling while studying at Montclair State University. In addition to his work in journalism and media, Michael is an avid fiction writer. Outside the office, he enjoys kayaking, a bold glass of Nebbiolo, and the fine art of over-editing.
