Tag Archives: Witherspoon Grill

Ramen @Ajihei; Bar Food @Witherspoon Grill; Vegetarian in Frenchtown; Pierogies in Milford

Princeton’s Venerable Sushi Restaurant Adds Ramen

Koji Kitamura’s Ajihei has been known for two things since it opened on Chambers Street 15 years ago: exceptional sushi and quirky dining rules. Both remain – but the menu is full of changes, including the addition of three types of ramen. My interview with Mr. Kitamura in the May 2015 issue of the Princeton Echo.

Courtesy Princeton EchoKaoru Kitamura, Courtesy Princeton Echo

Witherspoon Grill Introduces New Bar Menu

Cocktail Hour Menu at Witherspoon Grill

Cocktail Hour Menu at Witherspoon Grill

In that same issue of the Echo, my Food for Thought column included this tasty tidbit:

“They’re labeling it ‘Cocktail Hour,’ singular, but the newly introduced food and drink offerings at the bar at Witherspoon Grill in Princeton can be had not just one, but three hours each weekday – from 3 to 6 pm. Chef Christian Graciano has developed a set of 6 enticing small plate options that range from $3 to $6. Here’s the lineup of flavor-forward noshes:

Duck fat potato with black garlic sour cream
Lamb lollipops with blackberry mint jam, mint yogurt, and feta
Shrimp ceviche corn tacos
Thick Nueske bacon with maple chipotle syrup
Infused-cheese spreads (pesto goat cheese and sun-dried tomato cream cheese) with French baguette
Warm pub pretzel with 2 whole grain mustards, 1 flavored with Irish whiskey & another with stout

Shrimp Ceviche Taco (gluten free), Witherspoon GrillShrimp Ceviche Taco (gluten free), Witherspoon Grill

To wash them down in style (but with a similar eye to budget-consciousness), drink specials include select draft beers for $3; select wines by the glass for $4; and select cocktails for $5. These last include mojitos and sangrias.”

To introduce the new offerings, the folks at Witherspoon Grill hosted a group of us food bloggers, and you can read my colleagues’ comments on Twitter at #eatwellprinceton.

Pulp Vegetarian Cafe & Juice Bar Opens in Frenchtown; Maria’s Homemade Pierogies Opens in Milford

Black Bean Burger, Pulp Vegetarian Cafe, Frenchtown

Black Bean Burger, Pulp, Frenchtown

I recently dined at both Pulp and Maria’s, in the company of two food-writing buddies: Susan Sprague Yeske (Trenton Times, etc.) and Faith Bahadurian (Princeton Packet,etc.). Here’s Faith’s excellent report on our outing, from her blog, NJSpice.

Menu, Maria's Homemade Pierogies, Milford

Menu, Maria’s Homemade Pierogies, Milford

 

Zagat NJ Needs You; Jack Morrison on 30 Years in Seafood Biz; A Better Food Label?; More

Are You One of Those People Who Bemoan the Ratings in the Zagat Survey?

Then here’s your opportunity to eviscerate that stale has-been that gets sterling ratings year in and year out, and to speak up on behalf of that hole-in-the-wall or cool new spot that has been unjustly overlooked by those (ahem) jaded restaurant critics. The voting on NJ restaurants for the 2013/14 guide is going on now through December 2. Just sign up here and have at it – and you’ll get freebies to boot.


Are you a fan of Princeton’s Blue Point Grill or Witherspoon Grill? It all Started 30 Years ago with a little fish market that could…

Jack Morrison
photo courtesy of princetoninfo.com

These days Jack Morrison is a restaurateur, real estate developer, shopkeeper, farmers market founder, and Princeton mover-and-shaker. He got his start three decades ago with a modest seafood market at the “dead” end of town in the middle of a recession. On the occasion of Nassau Street Seafood‘s 30th anniversary, Morrison explains how and why it worked then – and now – in my report in the current issue of US 1.

 

Speaking of Princeton: Congrats to Jammin’ Crepes

This signature 20-layer crepe cake filled with lemon blossom mousse took The People’s Choice award at the recent dessert competition sponsored by Corner House, the counseling agency for Princeton area young people and their families confronting substance abuse and other emotional issues. Jammin Crepe‘s owners Kim Rizk’s and Kathy Klockenbrink’s crepes are wildly popular at area farmers markets.

Is the US Ready for an Improved Food Label?

How to understand and use the US Nutritional F...

In case you missed it in last Sunday’s NY Times, here’s Mark Bittman’s proposal on how to develop a food label that is quick and easy to read (unlike the current sample above) and provides actual useful information. I like that the one he promotes incorporates the Slow Food ideal of food that is good (tasting), clean (of harmful chemicals, pesticides, etc.), and fair (to animals and to the humans who raise and process them.)