New Jersey Restaurant Life

10/28/2019

“The vibe in Somerville has really come around. You should see it even on a Tuesday night. This is a happening place!” -Village Brewing Co. cook & bartender (Tyler)-

11/01/2016

10/02/2016

"We like to think of the Turning Point as a place where our customers can break out of their routine and have a delicious meal, served by friendly and attentive servers in a beautifully decorated and clean environment." -Kirk Ruoff, owner of The Turning Point Restaurants

09/26/2016

"I opened as Danny's Italian Restaurant in 1969... Danny's has had several renovations and changes, evolving into a steakhouse, seafood, and sushi bar. I am known for constantly changing to keep ahead of the times." -Danny Murphy, owner of Danny's Steakhouse

09/08/2016

"We created The Moth in hopes of making friends with our customers and making them more than just customers. I know it sounds cliché to have this attitude about one's own business, but in the truest regards it is all true. Even though we’ve only been open for 10 months, we have already succeeded—all because of the people we met who have touched our lives and given us memories that we would not trade for the world." - Zoe Danch, The Moth Coffeehouse

08/01/2016

“New Year’s Eve is always the best shift of the year. We’re running around like crazy the entire night; there’s a fifteen minute break right before, and right after, the ball drop but that’s it. It’s such an adrenaline rush!” -The Bartenders of Due Mari

07/21/2016

“If you cook at home and you cook simply, it is generally fairly healthy, and that’s what we do here. We cook well and we cook true to what the foods are. We don’t add ingredients that people don’t really know. It is very straightforward and honest. And hopefully people feel that and are nice and comfortable when they come here, as if they were having a home-cooked meal.”- William Mooney, The Brother's Moon

07/15/2016

"We built this place. We stained the wood, we were here every day during construction, so for us, it's like inviting 50 people into our home every night. That's what we want, for people to sit down and feel like this is an extension of our home." -Melissa Virgilio, IL Forno Cafe & Trattoria

06/29/2016

"By the 1840's, gambling had become popular and clubs took hold in many resort towns, including Cape May. In 1845, the North's most famous gambler, Henry Cleveland, opened a pale blue two-story club on the corner of Congress Hall's four-acre lawn. He christened it The Blue Pig, and it attracted some of the country's most prominent gamblers, as well as a mysterious New York widow who won more than $50,000 in one evening, never to return.

When Congress Hall was renovated in 2001, the walls of the dining room were stripped of their drywall, exposing antique painted paneling that featured a blue pig. Naturally, it seemed fitting to revive the illustrious club's namesake for the latest incarnation of Congress Hall's tavern." - Blue Pig Tavern

06/16/2016

"I attended a technical high school where I pursued the culinary track, it was there that I took a course on bread making and became passionate about perfecting my recipe. I pursued baking as a hobby and sold my bread locally, but it wasn’t until I took a Business Planning course at The Culinary Institute of America that I realized the full potential of my passion. Its been about 6 years since I baked my first loaf of LB Bread in my mom’s kitchen; now I’m the Chef de Cuisine at the new brick oven pizzaria/bar in The Boiler Room at Congress Hall and I produce the bread for Beach Plum Farm!" -Dylan Rutherford, The Boiler Room

06/07/2016

"Happiness for me is ending the evening knowing that the patrons made a memory and we made them feel like all their cares have floated away, at least for the evening!" -Regina Vitti, Cenzino Ristorante

05/23/2016

"Working here has changed my life. I feel a sense of family, which is hard to find these days. I've made friends that are going to be friends for the rest of my life. I just feel like I'm a part of something. Even on my hardest days, I'm grateful at the end of the day when I drive home." -Tammy, Bartender at Bar Anticipation