Discover the New Jersey culinary roots of the
late Anthony Bourdain, celebrity chef, Best Selling author and globe-trotting food and travel
documentarian, on this designated food trail. The
Anthony Bourdain Food Trail pays tribute to
Bourdain’s childhood growing up in Leonia, New
Jersey, and summers spent at the Jersey Shore. The
trail spotlights 10 New Jersey restaurants featured
on CNN’s Emmy Award-winning Anthony Bourdain.
Anthony Bourdain’s first trip to New Jersey happened early in his career – very early! It actually is right at the beginning of season 1 of No Reservations, and gives you a good look at his early perspective, as well as how far he grew by the second visit he makes. These were some of Anthony's favorite food spots featured in episodes of No Reservations and Parts Unknown.
HIRAM'S
Fort Lee, New Jersey
1. HIRAM'S ... 1345 Palisades Avenue, Fort Lee, NY tel (201) 592-9602
Hiram's, famous for their Hot Dogs, is a classic Jersey Joint. Hiram's was a large part of Tony's childhood, the historicalHiram’s Hot Dog Stand. Hiram’s prides itself on tradition and has rarely changed its menu items and service traditions since 1932, providing a truly nostalgic and comforting environment.
Tony orders two hot dogs, but these are not your ordinary hot dogs; they are “Rippers.” They are deep-fried hot dogs, causing them to tear in the middle of the casing and provide a perfect catalyst for mustard or any other condiment you want to add to its center.
"RIPPERS at HIRAM'S"
Rippers are Deep Fried Hot Dogs, invented at Rutt's Hut, Clifton, New Jersey. Rutt's Hut, Hiram's and a few other Hot Dog Joints around New Jersey serve them, and Tony, just Loved them, especially at Hiram's where his father brought Anthony to hundreds of times over the years. Needless to say, Hiram's and their Tasty Hot Dogs had a special place in Tony's heart. It's stop # 1 on The Anthony Bourdain Food Trail.
2. FRANK'S DEL, Asbury Park, NJ
Owner Joe Maggio, whose dad founded Frank's Deli, an Asbury Park institution, in 1960, is still taken aback that Bourdain chose to eat at his modest, no-frills place. “He travels all over the world, and then he comes to Frank’s,” Maggio said.
Bourdain came, as many do, for a classic Jersey sandwich. He sat at table No. 9 and ate sandwich No. 4 — fresh home-baked bread stuffed with an absurdly generous amount of provolone, salami, pepperoni, boiled ham, capicola, shredded lettuce, tomatoes and onions. Plus, Bourdain requested, hot peppers.
"He was very nice, very polite, very cordial," Maggio said — and wore old jeans and a winter jacket. "I think his jeans even had a rip in them."
He continued, "My wife and I are big fans of his. We watch the show all the time. But I can tell you that I wouldn't eat bird's nest soup."
Go: 1406 Main St., Asbury Park; 732-775-6682
FRANK'S DELI
TONY'S FAVORITE - The #4
The # 4
Salami, Ham, Capicola, Pepperoni,
Provolone & Hot Peppers
TONY & His BROTHER
KUBEL'S at BARNEGAT LIGHT
New Jersey
3. KUBEL'S - BARNEGET LIGHT
At Kubel's, Bourdain reminisced with his dining companion, his brother, about the fun times they and their mom and dad spent “down the shore."
"I remember this place with nothing but fondness,” Bourdain told his his brother. “I mean, I can’t remember a single bad memory here.”
And, of course, he remembered the clams he so loved to eat. "No matter where I find them now," he said, "they always bring me back here."
Bourdain ended up feasting on a lot more than clams with his brother. He managed to polish off fried clam strips, clam chowder, steamed garlic clams, lobster mac and cheese, fish and chips, and a few glasses of beer. "I don't know how he did it," a young server marveled.
Martyniak still gets a kick out of telling the story of the snowy morning Bourdain came to check out Kubel's — before opening time — and the bartender, a 19-year-old who had no clue who Bourdain was, politely asked him to "come back in an hour."
Fortunately, Martyniak knew who was at the door — and rushed to let him in.
"He was very nice," Martyniak said. "He entertained the bartender more than the bartender entertained him."
LUCILLE'S LUNCHEONETTE
4. LUCILLE'S LUNCHEONETTE ... Warren Grove, New Jersey
He (Bourdain) took a seat at the bar — "That's where all the action is," Karen said — and breakfasted on scrambled eggs, scrapple, home fries, house-made chili and blueberry pie, made from scratch. And, yes, he ate it all.
By the way, it was the first time that the man who had eaten just about anything — raw sea eyeballs, turkey testicles, cobra heart and warthog anus — ate scrapple, a heavenly mush of pork scraps and trimmings.
1496 Route 539, Warren Grove; 609-698-4474
LUCILLE
LUCILLE'S LUNCHEONETTE
TONY & RUTH'S STEAKS
Toi=ny & Ruth's Steaks
Camden, New Jersey
5. TONY & RUTH'S STEAKS, Camden, New Jersey
Bourdain grabbed one of the four rundown stools at the counter, and ate ... What? "I don't remember," said Ruthie, not one to get too impressed by a brush with celebrity — though the episode shows him eating what appears to be eggs, rice and beans. Ruthie did recall, however, that his mouth was going full-speed, gabbing, not eating. “He didn’t eat much,” Ruthie said. “All he did is talk, talk, talk.”
Jose Orgiz, a Camden resident who immigrated from Puerto Rico 52 years ago, would have recommended the cheesesteak sandwich, the fare that brings him there just about every day. "I love it, and I love it here," he said.
Philadelphia is the city that birthed the cheesesteak sandwich. But according to Bourdain, the best cheesesteak to be had is not in Philly but on the other side of the Delaware River, in Camden, specifically at Donkey's Place, a funky 75-year-old bar, today run by its founder's grandson Rob Lucas. (It's called Donkey's because Rob's grandfather, Leon Lucas, was a boxer whose punch was said to be like the mighty kick of a mule.)
CHEESE STEAKS
DONKEY'S PLACE
Cheesesteak is pretty much the only item on the menu at Donkey's — and the family hasn't messed with the recipe in three-quarters of a century.
“We haven’t changed anything in 76 years,” Rob said. “The sandwich is all we do, so we got to do it right.”
What makes Donkey’s cheesesteak — thinly cut steak, sauteed onions and American cheese that Donkey's serves on a poppy-seed Kaiser roll — so darn good? "The onions," Rob said. "We cook them all day,"
Donkey’s sandwich “should be a national landmark,” Bourdain declared, sitting on one of the stools at the bar. “This sandwich is unbelievably good, a thing of beauty."
DONKEY'S PLACE ... 1223 Haddon Ave., Camden; 856-966-2616,
The KNIF & FORK
The KNIFE & FORK
ATLANTIC CITY NJ
7. KIFE & FORK, Atlantice City NY
“It was paradise,” Bourdain said about Atlantic City. “American’s first dream vacation, a democratic dream designed in the beginning for everybody.” And the Knife & Fork Inn, the city’s second-oldest restaurant, was there through it all, he noted.
Knife & Fork opened in 1912 originally as a men’s dining and drinking club. Today it is a beloved Atlantic City jewel that is chock full of history and scrumptious food.
LOBSTER THERMIDOR
An OLD-SCHOOL CLASSIC
The KIND of THING TONY LOVED
DOCK'S OYSTER HOUSE
ATLANTIC CITY
8. DOCK'S OYSTER HOUS, Atlantic City NJ
Dock’s Oyster House, Atlantic City
“Dock’s Oyster House, an establishment that survived Prohibition, the Great
Depression, two world wars, numerous declines and rebirths—still here, still
great.”You’ll appreciate Bourdain’s words as you sample from the daily oyster
selection or enjoy the signature crab-stuffed lobster. Owned and operated by
the Dougherty family since 1897.
2405 Atlantic Ave., Atlantic City, NJ 08401
TONY'S BALTIMORE GRILL
Atlantic City
SPAGHETTI & PIZZA
9 . TONY'S BATLIMORE GRILL, Atlantic City, New Jersey
Tony’s Baltimore Grill, Atlantic City
This AC icon has been open since 1927 and is known for its late-night pizza
and comforting pasta dishes. Bourdain was known for “being very sentimental
about Jersey Italian.”
A PIZZA at TONY'S
Nothing Like a JUKEBOX at Your BOOTH
2800 Atlantic Ave., Atlantic City, NJ 08401
SUNDAY SAUCE
ITALIAN FOOD RECIPES
MEATBALLS - SUNDAY SAUCE
LASAGNA - PASTA FAZOOL
And MORE ....
JAMES SALT WATER TAFFY
On The BOARDWALK
ATLANTIC CITY, NEW JERSEY
"One of TONY'S FAVORITES" !!!
10. JAMES SALT WATER TAFFY, Atlantic City NJ
James Original Salt Water Taffy, Atlantic City
It’s not a trip to the Shore without a stop for the timeless, original salt water
taffy. With his typical candor, Bourdain said, “I hate sweets, but I’m a sucker for
nostalgia” when visiting this boardwalk institution.
1519 Boardwalk, Atlantic
City, NJ 09401.
SLAT WATER TAFFY
An ATLANTIC CITY INSTITUTION
RUTT'S HUT
Clifton, New Jersey
RUT'S HUT
"DEEP FRIED HOT DOGS"
A Couple "RIPPERS"
RIPPERS are DEEP FIRED HOT DOGS
And The FAMOUS HOUSE MADE RELISH
Famous at RUTT'S HUT
11. RUTT'S HUT, Clifton New Jersey
Tony Loved Hot Dogs, Burger Joints and Hot Dog Stands like Rutt's Hut "Home of The Ripper" Deep Fried Hot Dogs and Yahoo. Rutt's Hut is the classic type of place that Anthony love, no-frills, but lots of character and tasty food that did all the talking, like the famous Deep Fried Hot Dogs, called Rippers, because the Hot Dog Skin Rips & Bursts as they are deep fried, making them "Crispy: and oh so Tasty !
Have you ever been to Rutt's Hut ? Let us Know. "So Good, that BABE RUTH Ate there" !
RUTT'S HUT RIPPERS
"So GOOD - BABE RUTH ATE There" !!!
RUTT'S HUT
Youtube's 1st Video of RUTT'S HUT
Created by DANIEL BELLINO ZWICKE
2008
"RIPPER'S at RUTT'S HUT"
by Daniel Bellino Zwicke
Co-Starring Brother Jim
WHITE MANNA BURGERS
WHITE MANNA
Hackensack, New Jersey
12. WHITE MANNA BURGERS, Hackensack
Everyone knows Tony Loved a Good Burgers. Anthony often professed his love for the Burgers at California's In-N-Out Burger. Whenever in Los Angeles, Anthony said that In-N-Out was his 1st stop, but long before Tony ever bit into a Burger at In-N-Out, his 1st Burger Love was for the ones served at White Manna, serving Jersey's Best Burgers Since 1946.
Yes, for the past Year or so, Videos for WHITE MANNA have become
one of the Hottest Subjects for Instagram Reels and Youtube videos.
But who was the First to Make a VIDEO, and Introduce WHITE MANNA
to The WORLD ? Well as has been the case so Many Times author
Daniel Bellino Zwicke was the 1st person to upload a video of
WHITE MANNA BURGERS on Youtube, as he was The FIRST person to make
a Video of RUTT'S HUT & Their FAMOUS RIPPER HOT DOGS, and post his video
of RUTT'S HUT on Youtube.
Daniel Bellino Zwicke was the 1st person to Write about the NEGRONI COCKTAIL, long before
anyone else, exalting its wonderous virtues and the history of the Negroni to the World, way back
in his book La TAVOLA , way back in 2012 a good 7 Years before the current craze of the NEGRONI, and APEROL SPRITZ Cocktails in Amaerica. Daniel started drinking the Negrone way back in 1985, on his first of many trips to family roots of Italy. Daniel was drinking Negroni's a good a good 33 years before the rest of America caught on.
He discovere the Aperol Spritz in a Bacaro in Venice, Italy in 1995, on his exploritory research trip to Venice, to reserach and find out as much as he could about Bacari, the Wine Bars of Venice, Italy. Daniel went to every Bacaro (Venetian Wine Bar) in Venice, he drank (wine) ate Cichetti, looked, and observed, and found out all he could about the uniquely Venetian Wine Bars, called Bacari.
Daniel went back to New York, decided what he wanted to do, wrote a business plan and created, along with business partner Tom T, America's 1st ever Bacaro, Venetian Wine Bar,
BAR CICHETTI, way back in 1997, Greenwich Village, New York. Again, Daniel was Far Ahead of The Curve. Daniel was the Executive Chef, Wine Director, and managing partner of Bar Cichetti, "America's First Venetian Wine Bar."
Step 1In a medium skillet over medium-low heat, heat oil. Add garlic and cook, stirring occasionally, until lightly golden, 2 to 4 minutes. Let cool.
Step 2Meanwhile, set a large strainer or colander over a bowl. Add tomatoes and toss with 1/2 teaspoon salt.
Step 3Let sit 5 minutes. Transfer tomatoes to a large bowl. Add basil, vinegar, crushed red pepper flakes, and 1/2 tsp. salt and toss to combine. Add garlic and oil from skillet and toss again to combine. Let marinate at least 30 minutes or up to 2 days
BREAD & ASSEMBLY
Step 1Preheat oven to 400°. Brush bread on both sides with oil and arrange on large baking sheet.
Step 2Toast bread, turning halfway through, until dried and golden brown, 10 to 15 minutes. Let cool 5 minutes, then rub one side of bread with halved garlic cloves.
Step 3Arrange bread on a platter, spoon tomatoes on garlic-rubbed side of bread just before serving .
BRUSCHETTA
BRUSCHETTA al CAPRESE
1. To make Bruschetta al Caprese, just get some good fresh Mozzarella, and cut it into 1/4" cubes. Mak the above recipe.
2. Just before serving, add the diced Mozzarella to the Tomato mixture and gently mix.
Top the toasted bread with Tomato, Basil, & Mozzarella, and serve.
SHRIMP & TOMATO BRUSCHETTA
Make the above recipe for Tomato Basil Bruschetta.
Cook a 1/2 pound of cleaned shrimp, either by poaching, grilling or sauteing.
After cooking the Shrimp, cut in half down the middle.
Follow all the steps of the Tomato Bruschetta recipe. Once you have place the
Tomatoes on top of the Toasted Bread, add 1 or two pieces of Shrimp to each
½ cup pecorino Romano cheese, finely grated, plus more for serving
Instructions:
Bring a large pot of water to a boil, and salt the water generously.
Heat the olive oil in a large skillet over medium heat. Add guanciale and cook until crisp and golden, about 5 minutes.
Pour the tomatoes into the skillet. Season with a pinch of salt, a pinch of dried chili flakes, and several grinds of black pepper.
Cook until the tomatoes taste sweet and have reduced to a thick, jammy texture, about 15-20 minutes.
Midway through the tomatoes’ cooking process, add pasta to boiling water and cook until almost al dente, but not quite. While the pasta cooks, add 1 cup of pasta water to the tomato mixture and stir to combine.
Drain pasta and add it to the skillet. Over medium-high heat, vigorously stir and toss the pasta to coat the noodles in an emulsified tomato sauce, adding more pasta water if it starts to look dry.
Turn off the heat and add cheese, tossing it into the pasta.
Serve with more pecorino Romano and black pepper, and a drizzle of olive oil.
American author Mark Twain's most notable claim to fame is penning "The Adventures of Tom Sawyer" and "The Adventures of Huckleberry Finn." The only thing that may have rivaled the prose he poured from his pen is his love for the alcohol he poured into his glass. When Twain wasn't working on his storytelling, he developed a fondness for scotch whisky and for one drink in particular that seem very similar to a smooth old fashioned cocktail.
While a traditional old fashioned relies on a simple syrup or a sugar cube and some Angostura bitters and is served with an orange twist, Twain was partial to a different citrus. The satirist revealed his affinity for this whiskey cocktail in a letter to his wife in 1874 while he was in London, writing, "Livy my darling, I want you to be sure & remember to have, in the bath-room, when I arrive, a bottle of Scotch whisky, a lemon, some crushed sugar, & a bottle of Angostura bitters" (per The New York Times). In fact, Twain liked it so much he confessed that he was drinking it three times a day to aid with his digestion.
Classic OLD FASHION Cocktail
An old fashioned is a classic Whiskey Cocktail with bitters, simple syrup, and fruit. Experts believe the drink is called the "old fashioned" because it's one of the first widely known cocktails ever. The name comes from people ordering the drink the "old-fashioned way.
OLD FASHION COCKTAIL
Recipe
Ingredients :
1.5 ounces Bourbon or Rye Whiskey
1 slice of Orange
1/2 teaspoon Sugar (Optional)
ANGOSTORA BITTERS
ICE
1 Maraschino Cherry
1. Place the Orange slice and the Cherry in a Rock Glass. Add sugar and about 6 dashes of Angostura Bitters.
2. Muttle all together. Muttling is crushing and smashing the ingredients.
3. Fill glass with Ice Cubes.
4. Add the Whiskey and stir.
Notes : The original recipe for the Old Fashion cocktail, calls for sugar in the cocktail. Now adays, many do not want sugar in their Old Fashion, and the cocktail is most popular these days without it. It's personal preference.
Also, you can add a splash of Club Soda to the drink. Again personal preference.
Myself, "I prefer my Old Fashion without sugar with a splash of club soda on top.
