The Never Ending Breakfast Adventures

Just when it seemed like I had exhausted all of Ann Arbor’s breakfast places, there was one more left that needed exploring (I know that once this article is published, I’ll somehow manage to come across another). The perfect fit for a snowy Ann Arbor morning, Northside Grill provided Jessie, Julie, Jordan, Sam and I with an amazing breakfast before heading off to a Michigan basketball game.

Here’s our take on a Northside Grill breakfast:

Vegetarian. Egg white omelet with onions, green peppers, mushrooms, tomatoes and mozzarella-cheddar cheese mix (the hash browns were key, but ask for them well-done)

Our food was great, however, I found that our omelets weren’t anything out of the ordinary and that we didn’t give Northside Grill the justice it deserves. I definitely want to go back soon and try the skillets (a mish-mosh of hash browns, veggies, meats and eggs) or the breakfast sandwiches.

Cost? Although omelets and skillets were on the more expensive side ($9-10), the portions were very generous.

Atmosphere? A cozy breakfast and lunch eatery that is reminiscent of a place you would find in a small New England town.  

Northside Grill is located at 1015 Broadway St in Ann Arbor, MI.

If you want to check out their full menu before heading over:

http://web.me.com/northsidegrill/NORTHSIDEGRILL/Breakfast_Menu_and_More.html

A Vegetarian's Delight

The amount of great restaurants Ann Arbor has that are exclusively vegetarian and vegan never ceases to amaze me. Looking for an inexpensive meal on Main Street before going to the Graham Colton concert last Friday, Julie, Sarah and I checked out the Jazzy Veggie.

Located at 108 S. Main Street in Ann Arbor, the Jazzy Veggie offers a casual, relatively inexpensive menu that will please any vegetarian or vegan. The menu had an abundance of sandwiches, pizzas, salads and entrees to choose from, making our decision on what to eat that much more difficult.

So here’s how we did Jazzy Veggie:

Sweet Potato Quinoa Burger (JV Signature Dish). Roasted sweet potatoes, seasoned red quinoa, fresh herbs, roasted garlic, greens, red onions, red curry dressing on a bun.

Muffaletta. Marinated and grilled veggie patty, tomatoes, roasted peppers, sliced marinated tofu, garlic olive oil paste, red pepper aioli on grilled artisan bread.

Cost? Most dishes average around $8.

Atmosphere? Don’t be thrown off by the restaurants’ appearance – even though it looks like a converted Quizno’s, the food experience is something out of the ordinary and the service is extremely personal.

Best dish? Between the two options we chose, the Sweet Potato Quinoa Burger was definitely the better choice. The combination of seasonings, quinoa and sweet potato rounded out by the red curry dressing made this unique burger a delicious choice.  

If you want to check out their menu before heading over:

http://www.jazzyveggie.com/images/Window_Menu.pdf

Continuing the Breakfast Adventures...

With an eight-day break between exams, I figured there was no better way to enjoy the downtime than by exploring more of Ann Arbor’s restaurants. Looking for a way to unwind from a morning exam and catch up on the semester, Lisa and I decided to check out The Broken Egg.

The Broken Egg is located 221 N. Main Street and has successfully been added to the list of “must-go” breakfast places in Ann Arbor after today’s dining experience. After eating at both Afternoon Delight and Angelo’s, I have come to realize that each of Ann Arbor’s breakfast places distinguishes themselves by the way they prepare their omelettes. As someone who is a personal fan of having their omelette add-in’s cooked into the eggs instead of separately, I was extremely happy with the way my eggs turned out and can safely say that there are enough omelette options to please any meat-eater or veggie lover.

Here’s what Lisa and I ordered:

We both went for the Greek Fetish Omelette: A jumbo four egg omelet sauteed with fresh baby spinach, feta cheese, red onions, green and red peppers, mushrooms and calamata olives. Served with hash brown potatoes and toast or english muffin.

And of course had to split the Banana Walnut Cakes: Three fluffy buttermilk pancakes filled with sliced bananas and walnuts, topped with a splash of whipped cream and served with warm maple syrup.

So how does The Broken Egg rank against the others?

Cost? Fairly reasonable, for a coffee and omelette with some substitutions the bill came out to $12. Pancakes, waffles and French toast range from $5.50-$8 and omelettes are $8.25

Atmosphere? Simple, cozy with a mom and pop feeling. Definitely a good place to go if you’re looking for a casual breakfast that’s away from the chaos of State Street.

Best dish? The Greek omelette was the better of the two dishes, though after going to all the different breakfast restaurants I would still say that Angelo’s omelettes are the best I’ve had yet. A great balance of toppings and egg, the omelettes are definitely the dish to get when eating there.

If you want to check out the menu before heading over yourself:

http://www.allmenus.com/mi/ann-arbor/274897-broken-egg/menu/

Whose hands are in YOUR food?

A few weeks ago, I wrote a post in response to a NY Times article about Congress’s recent decision to oppose new USDA guidelines that would incorporate more fruits and vegetables into the school lunch room. I’m still in awe that the food industry has so much power that it can persuade Congress to consider pizza a “vegetable”.

As I started writing my final research paper about the National School Lunch Program for a class on food studies, I came across another NY Times opinion article about the power of the private food sector on public school lunches.

So each day the National School Lunch Program feeds 32 million children. 21 million of those children eat free or reduced-priced meals – thanks to the USDA paying about $1 billion a year for agricultural surpluses. The USDA provides schools with commodities like fresh apples, sweet potatoes, chicken and turkeys. Instead of cooking the food in the cafeteria kitchens (the logical choice…), schools take the commodities they are given and send them out for processing in order to make a profit.

Example:

School gets free raw chicken ($11.40/case) and sends it for processing into deep fried chicken nuggets ($33.45/case).

$33.45/case (sale) – NO COST TO SCHOOL! = $33.45 to the school in profit!

I’m not arguing against the schools trying to make a profit, or the fact that they are receiving these commodities for free; however, since they are receiving chicken for free they would still be making a profit had they chosen not to send them off to be processed into an unhealthy alternative. Yes, it is definitely less profitable for the school to take the chicken that is valued at $11.40/case and grill it in-house, but shouldn’t the purpose of the National School Lunch Program be more about feeding our kids healthy meals and less about the private food industry making a profit?

Although school boards and local politicians have asked food processors to create healthier alternatives, the argument is that children may not want to eat this healthier food and any increase in fruits and vegetables would result in wasted food. Is this possible? Absolutely. But if the schools aren’t able to influence food processors to create healthier alternatives, and the food processors are convincing Congress to block any measures to provide healthier alternatives, how will we ever be able to solve the growing problem of childhood obesity?

If you’re interested in the topic at all, I’d suggest checking out this NY Times article for yourself:

http://www.nytimes.com/2011/12/04/opinion/sunday/school-lunches-and-the-food-industry.html?scp=1&sq=lunch&st=Search

Also, in researching for my paper I came across several books on the topic that seem really interesting and worthwhile:

School Lunch Politics: The Surprising History of America’s Favorite Welfare Program by Susan Levine

Free for All: Fixing School Food in America by Janet Poppendieck

Fed Up With Lunch: How One Anonymous Teacher Revealed the Truth About School Lunches by Mrs. Q

Lunch Wars: How to Start a School Food Revolution and Win the Battle for Our Children’s Health by Amy Kalafa

Asian Cuisine With a Flair

Sorority parent’s weekend means one thing: time to explore the best of Ann Arbor’s restaurants. Although I had been to Pacific Rim once before, my previous meal was so great that I knew it was worth sacrificing trying a new place. This article may be a month or two overdue, but my dining experience was too great to forego the opportunity to write about it.  

Located at 114 W. Liberty Street, Pacific Rim offers an exotic, yet appealing menu that combines Asian and American flavors. My favorite part about dining at Pacific Rim is the depth of knowledge the servers have about all the food. Nothing frustrates me more than asking a waiter for their opinion on a dish I’m interested in ordering, only to receive a very unhelpful “it’s good…from what I understand” response. Not only will the waiters provide you with their opinion on the dish, they will tell you how each component of the dish is prepared, where the ingredients are from and what drink is best to pair with the meal.

The only downside of eating there? There are too many great options to choose between. The first time I ate at Pacific Rim, I ordered the Japanese-Style Sablefish and while the dish was impeccably prepared, I knew that I needed to further explore the menu.

So here’s how we did Pacific Rim:

Appetizers:

Again, sadly no pictures were taken of the appetizers but of all that we ordered, I’d suggest getting the Pork Confit Mu Shu Tacos. The Mu Shu pancakes were thicker than what would usually be served at a regular Chinese restaurant, but they nicely complimented the very flavorful pork confit.

Entrées:

Seared Big Eye Tuna

Beautiful big eye tuna lightly seared, served with a ginger-miso sauce, wasabi oil, julienned jicama salad and crispy sushi rice.

 

Black Sesame-Crusted Rack of Lamb

Natural-fed Hannewald Farm rack of lamb with a spicy Thai peanut sauce, bok choy and a taro-polenta cake.

Korean Marinated Ribeye

Thin Slices of grilled certified angus ribeye, with sesame crispy rice, sautéed julienned vegetables, jicama kim chi, quail egg and a Korean chili sauce.

Best dish? Not being partial to my dish….but I’d have to say it takes the cake in both presentation and taste. If you’re a fish lover and want to know what tuna tastes like when it’s prepared correctly, I’d highly advise ordering the Seared Big Eye Tuna. The sauces were an excellent addition to the dish and were great with both the fish and side of crispy sushi rice.

Atmosphere? Dimly lit, relaxing and modern. Pacific Rim is a great place to go to with family or on a date – there’s also a full service bar. Large groups beware, the restaurant seems to have limited room to accommodate to groups of over 8.

Cost? Definitely not an everyday place, but great for a special occasion. Most appetizers are around $9 and entrées average $26-29.

If you want to check out the menu for yourself before heading over:

http://pacificrimbykana.com/menu/dinner-menu/

Upscale, Laid-back and Absolutely Fabulous...

There was no better way to round out a family visit and a blow-out victory for Michigan than by celebrating over an amazing meal at Mélange. Located at 314 S. Main Street, Mélange is a great find that you don’t want to miss out on – especially when your parents are in town.

A contemporary bistro with Eurasian cuisine, Mélange offers an exciting and varied menu that will satisfy both your eyes and your palate. The menu has enough options to make all types of diners happy – lo mein for traditional eaters, a vegetable medley for vegans and duck nachos for the adventurous eaters.

I went last Friday while my dad and brother were in town to celebrate my dad’s 50^th birthday and it still amazes me how incredible the food was and how special they made my dad feel.

Here’s what we ordered:

Appetizers: I didn’t get any pictures but we had the Kamikaze maki from their sushi menu and “The River Rock” from their bistro menu. I’d highly advise the River Rock (marinated strip steak, thinly sliced, floating on a ginger ponzu sauce). Not only was the meal full of flavor, but you cooked it yourself at your table on top of a hot seasoned river rock.

Now onto the entrées:

Bronzini.  Filet of Bronzini seasoned then pan roasted and topped with a lemon curry compound butter. Served with a coriander brown rice pilaf accompanied by sautéed leeks, shitake mushrooms and fresh asparagus.

Lamb. Grilled New Zealand lamb chops marinated in thyme, rosemary and basil. Served over roasted Yukon gold potatoes and a chiffonade of brussel sprouts with a chili lime soy glaze.

Beef. 8-ounce filet mignon grilled and drizzled in a red wine demi-glaze. Served with a parmesan potato croquette and roasted asparagus.

Best dish? It’s a close tie between the lamb and bronzini. Having never had bronzini before, I was pleasantly surprised by this dish and thought that the fish was roasted to perfection – however, for meat lovers I’d recommend the lamb, not only was it incredibly tender but the chili lime soy glaze was good enough to eat on it’s own.

Cost? Definitely a place to take your parents when they’re in town – or great for a very special occasion. Appetizers average around $10 and most entrées are around $25.

Atmosphere? Cool, laid-back lounge atmosphere that gives the restaurant a younger vibe than its’ competitors. Also, the service truly can’t be beat.

If you’re interested in checking out their bistro or sushi menu before heading over:

http://www.melangebistro.com/bistromenu.pdf

http://www.melangebistro.com/sushimenu.pdf

Save the Children?

This past Monday, Congress blocked rules proposed by the US Department of Agriculture to overhaul the nation’s school lunch program. Apparently, we value our finances over the health of our nation’s children. With childhood obesity climbing at an alarming rate, shouldn’t it be a priority to revitalize school lunches and make them healthier?

Last I checked, pizza was not considered a healthy lunch option. However, Congress’s ruling against the USDA proposal, which would have cut the amount of potatoes served and changed the ways schools received credit for serving vegetables by continuing to count tomato paste on a slice of pizza only if more than a quarter-cup was used, shows that well – pizza can still be considered a vegetable.

I understand the argument of major food companies ConAgra, Coca-Cola, and Del Monte foods – if you change the foods to make them “healthier”, not only will it cost the company more, but children are more likely to throw this newer food away. But, there comes a point when obesity and health risks should supersede the interests of food companies. Not to mention, there are ways to implement healthier, less expensive options that are still delicious – it just requires thinking outside of the junk-food norm.

I suggest checking out the article for yourself, especially if you have any interest in what’s going on between Congress and our school cafeterias.

http://www.nytimes.com/2011/11/16/us/politics/congress-blocks-new-rules-on-school-lunches.html?_r=1&ref=health

Aspartame, Saccharin, Tartrazine oh my!

I came across an interesting article this morning from the EatThisNotThat twitter feed on food additives. Proposing that all of the 11 food additives listed are "controversial", this article is definitely worth looking at. As someone who tries actively (and usually has trouble being successful at) avoiding chemical food additives, this article was extremely eye-opening.


Here is what Women's Health Magazine believed to best the 11 Most Controversial Food Additives:


1. Acesulfame Potassium (Acesulfame-K)
2. Artificial Flavoring
3. Aspartame
4. BHA and BHT
5. High Fructose Corn Syrup (...should be considered the worst in my opinion)
6. Interesterified Fat
7. Monosodium Gultamate (MSG)
8. Partially Hydrogenated Vegetable Oil
9. Red #3 (Erythrosine) and Red #40 (Allura Red)
10. Saccharin
11. Yellow #5 (Tartrazine) and Yellow #6 (Sunset Yellow)


With an abundance of links drawn between consumption and cancer, seizures, tumors and weight-gain, it seems like there is no benefit from consuming any of the above listed food additives. But with the way food is prepared, packaged and preserved, it is nearly impossible to buy and consume all foods that are free of any of these chemicals. I'm sure if you look close enough, even those frozen meals you buy at Whole Foods contain at least one of these "controversial" food additives.

Take a look at the article, and take from it what you may - who knows, maybe it'll change the way you buy and consume some of your favorite foods.


http://eatthis.womenshealthmag.com/content/11-most-controversial-food-additives?article=7&page=1

Brain Food

In an effort to reach out to another category of readers, I’ve decided to expand the areas that my blog covers and incorporate another one of my passions: food studies.

So what exactly does food studies mean? Well as defined by Wikipedia (which we know is always extremely reliable), food studies describes the critical examination of food and its context within science, art, history, society and other fields. While I have not had the opportunity to have extensive academic exposure to food studies, I have been lucky enough to have taken some classes and read some books on the topic.

If you’re reading this blog, it means that you have some interest in food. So if you’re even remotely interested in taking this interest to another level, I’d suggest checking out these books and websites. All of these books are extremely eye-opening and will really give you a different perspective the next time you go out to eat or go to the grocery store.

The Omnivore’s Dilemma by Michael Pollen

Fast Food Nation by Eric Schlosser

Food Politics by Marion Nestle (brilliant woman, leading the modern-day food politics movement)

The Ethics of What We Eat by

In Defense of Food by Michael Pollan

Chew on This by Michael Pollan

And here are the websites to check out:

http://www.foodpolitics.com/ (Marion Nestle’s website)

http://www.letsmove.gov/

Look out for articles and news stories I’ll be posting in the new few weeks. I’ll be keeping my eye out for one’s that are sure to appeal to readers of all ages. 

Ann Arbor's Best Scoop

Looking for a delicious way to end last Saturday’s meal, my mom, brother and I only had to walk so far as one block to find the perfect fit. Kilwin’s, located at 107 E. Liberty Street in Ann Arbor is hands down Ann Arbor’s best homemade ice cream shop.

Although I’ve always been more partial to soft serve, Kilwin’s serves hard ice cream that can’t be beat. They have enough flavors to suit every ice cream lover’s palate, but my suggestion? Try Toasted Coconut.

This flavor is truly no-fail. If you allow it to soften for a few minutes after it is scooped, you’re in for a real treat. Imagine a Caramel Delight Girl Scout Cookie or Mounds bar in ice cream form – a vanilla ice cream base with toasted coconut that has been allowed to caramelize, creating a caramel-chocolately flavor that’s consistent until the last bite.

So if you’re looking for where to go for Ann Arbor’s best scoop, take an adventure down towards Main Street and stop into Kilwin’s. What if ice cream isn’t your thing? Next door to the ice cream shop is Kilwin’s homemade chocolate store where you can choose between any of the incredible chocolates, toffees, caramels and candied or chocolate apples that they have to offer.

Location: 107 E. Liberty Street Ann Arbor, MI

Cost: Small ice cream is around $3. Chocolates, Truffles and Caramels average $14 for 8 oz.

Website: https://www.kilwins.com/annarbor

Welcome Back Ann Arbor

With countless nights of partying, going out and good times with both new and old friends, it’s time to say goodbye to Welcome Week and hello to yet another fall semester in Ann Arbor.

Julie, Megan, Sam and I decided it would be appropriate to create a new roommate tradition of trying out a new restaurant in Ann Arbor each month. For our inaugural trip, we visited Seva’s, a vegetarian/vegan restaurant located at 314 E. Liberty Street. Although the restaurant does not serve meat, the dishes are bursting with flavor and extremely filling. The expansive menu satisfies all types of eaters, from the pickiest to the most adventurous and with new specials every week, it’s impossible to try all of the incredible dishes this restaurant has to offer.

Here’s how we did our Seva’s trip:

Chargrilled Vegetable and Goat Cheese Salad   

Chargrilled mushrooms, red and yellow peppers, zucchini and red onions and warm sesame-coated goat cheese on organic baby lettuce, topped with roasted pecans.

Spinach Salad

Baby Spinach with fresh avocado, chargrilled tempeh, cucumber, red pepper, red onion, tomato and croutons, with smokey maple dressing.

African Mango Sautee with Tempeh

Tempeh burger and a blend of peas, carrots and carrots sautéed in a sweet and savory mango sauce and served over couscous.

Cost? With most entrees and salads ranging from $9-13, Seva’s is college-budget friendly and a nicer option than delivery or the café’s on State and South U.

Atmosphere? Laid-back, cozy and very earthy. The wait staff is extremely helpful and friendly and willing to accommodate any and all of your diet needs.

Even better: right below Seva’s is the Ann Arbor Comedy Showcase, which hosts big names from the Sklar Brothers to Michael Ian Black.

If you want to check out their menu before heading over:

http://www.sevarestaurant.com/menus/Main%20Menu%204-22-11.pdf

One-Pan Lo-Mein Noodles

With my return to Ann Arbor rapidly approaching, I decided that it would be most appropriate to provide UMFD readers with a delicious and healthy recipe that will suit any college student’s cooking abilities and budget. I love making this dish because it can be made in many different variations and still turn out tasting incredible. This recipe is fool proof, especially since it enables you to use any proteins, vegetables and pasta that you have lying around.

Here’s what you’ll need:

-3 tbsp. canola oil

-1 lb. chicken or beef, cubed into 1/2” pieces

-3 cups of finely chopped vegetables (I prefer using peppers, broccoli, onions and shredded carrots)

-1 cup pre-cooked lo-mein noodles or spaghetti noodles

-2 tbsp. low sodium soy sauce

-3 tbsp. Soy Vey ® Hoisin Garlic (any other hoisin, sesame or teriyaki sauce will work)

-1 tbsp. sesame seeds (optional)

Preparation:

Meat:

1.     Heat 2 tbsp. canola oil in a wok or large saucepan. Once oil is hot, add cubed chicken or beef.

2.     When the chicken or beef has almost finished cooking, add 2 tbsp. low sodium soy sauce and mix.

3.     Once chicken or beef has cooked through, place in a separate bowl and drain the remaining contents of the pan.

Vegetables:

1.     Heat 1 tbsp. of canola oil in the same pan used to cook the meat. Once oil is hot, add chopped vegetables.

2.     Stir vegetables frequently to ensure even cooking and prevent burning.

Final Step:

3.     Once vegetables are soft, add in pre-cooked noodles and meat.

4.     Add 3 tbsp of Soy Vey ® Hoisin Garlic and stir through the mixture.

5.     Remove from heat and place noodles into bowl.

6.     Top with sesame seeds and enjoy!

Note: You can use any type of meat you would like for this dish, however, I would advise sticking with chicken or beef, or for vegetarians, tofu. Additionally, you can use either fresh or frozen vegetables, however, fresh vegetables will yield a better final product.

More quick, healthy and college-friendly recipes to come soon!

Summit Welcomes "Pizza Vita" with Open Arms and an Eager Appetite

Watch out Summit pizza lovers, there’s a new pizza place in town boasting it’s own twist on everyone’s favorite Italian classic. Located at 7 Union Place in Summit, NJ, Pizza Vita offers a variety of antipasti, pizzas, salads and pastas inspired by the traditional pizzerias of Naples, Italy. Owners Rocco and Adele DiBiase opened the restaurant’s doors on July 18, 2011 and since then, it has proved to be a roaring success. Driven by our eagerness to eat at the newest local cuisines, my dad, brother and I decided to check out what it is that makes this place so popular.

Here’s how we did it:

Starters:

Mozzarella en Carozza (translation: Olive oil poached mozzarella). Breaded, lightly fried and topped with a fresh, sweet tomato sauce, this appetizer is on the top of the menu for a reason. It is the perfect balance of sauce and lightly fried-cheesy goodness that is a necessity to have on your table prior to ordering any other item on the menu. Take it from someone who is normally not a cheese lover, these are a must-have item.

Meatballs: I’m normally hesitant about ordering meatballs because they tend to have a lot of filler and only a little bit of meat. However, these baseball sized-meatballs, which are impeccably seasoned and incredibly moist, have far exceeded any previous expectations I may have possessed. Served with an absolutely delicious and flavorful homemade sauce, this appetizer will make any meat lover a very happy diner.

Pizza:

Before getting into the pizzas that we ordered, I must mention what it is that sets Pizza Vita’s pizzas apart from all the others. Pizza Vita strictly uses ingredients in accordance with the Verace Pizza Napoletana Association (VPN), which was established to protect and promote authentic Napoletana pizza. Consequently, as a member of the VPN, Pizza Vita only serves D.O.C. pizza, which means that their pizza is made with only soft grain flour, water, all natural fresh yeast, sea salt, San Marzano tomato and Mozzarella di Bufala or Fior di latte Mozzarella.

So what does this all mean? It means that Pizza Vita uses only the freshest and finest ingredients (with many imported right from Italy) in order to serve up their original homemade pie! Once prepped, the pizza is cooked in a 100% wood fired oven for just 90 seconds due to its constant 900-degree temperature.

Margheritta D.O.C.: A classic margherita pizza with a chewy, lightly burned crust that is absolutely to die for. Though simple, this pizza will win over any classic pizza lover.

Padrino: Crushed tomato, hot soppresata (Italian cured dry salami), olives and provolone. A different take on the traditional meat-lovers pizza, however, it is equally satisfying and delicious. You may want to ask for extra bread to dip in the oil that drips off the pizza because I can guarantee you will want to savor every last bite.

Desserts:

All of the desserts are prepared by owner and chef Adele DiBiase, whose pastry background provided a delectable ending to this already incredible meal.

Doughnuts filled with melted chocolate, served with homemade caramel sauce: These doughnuts were light and fluffy, dusted with sugar and served hot. The melted chocolate inside is what made these doughnuts extra special and irresistible.

Despite sampling the restaurant’s many options, we barely made a dent in the menu, and left wanting to come back for more. So head on over soon to Pizza Vita and check it out for yourself! I promise you won’t regret it.

If you want to see their menu and other information before heading over, visit:

 www.pizzavitanj.com

The Jefferson Diner

Location: 5 Bowling Green Pkwy #12 (Off Route 15) in Lake Hopatcong, NJ

The first time I passed a sign for the Jefferson Diner that boasted “#1 Diner in Morris County”, I was not sold on its claims.  However, months later as I salivated over the Moussaka being prepared on an episode of Food Network’s Diners, Drive-In’s and Dives, I abandoned all doubt and made it my mission to visit. Three years later, I continue to make it a routine stop on my way home from days on Lake Hopatcong.

I’ve anticipated blogging about this place since I kicked off the Jersey Diner Series and hope that this review will be able to capture what it is that makes the Jefferson Diner so irresistible.

With a large appetite and eagerness to eat some good food, we took on the Jefferson Diner’s huge menu in search of finding what it is that makes this a Top 5 Diner in NJ.

Here’s how we did it:

Soups, Soups, Soups!

While no matzo ball will ever compare to my grandmother’s, the light, fluffy and flavorful matzo balls were a close competitor and served with homemade chicken broth. I may be requesting some for Passover in Ann Arbor next year…

Burgers and fries:

Before getting into the burgers, I have to point out that when you come to Jefferson Diner, you MUST order the sweet potato fries. Fresh sliced and lightly fried, I advise ordering an extra plate to share for the table. To go alongside our fries, we tried out two very different, yet equally delicious burgers.

The Parmigiana burger, a char-grilled (and very fresh) burger on a bun with melted mozzarella cheese and tomato sauce, with an option of onion rings on the side.

The Curly Joe “Hammy” burger, a char-grilled burger on a bun topped with grilled ham and melted swiss cheese.

Both burgers were excellent, however, being both picky and a purist when it comes to burgers, I’d go for the Cool Hand “Duke” Burger, a hand rolled seasoned and pressed fresh black Angus sirloin, served on a toasted bun with melted American cheese.

Sandwiches:

Simplicity at it’s finest, the pastrami sandwich is stacked with thin sliced, smoky and peppery pastrami atop quality rye bread. A classic and no-fail diner selection.

Greek Dish:

Since watching it’s preparation on Food Network, I’ve been eager to try the Moussaka and thought that it’d be a perfect pick for the Jersey Diner Series. Stuffed and piled high with pan fried eggplant, zucchini, potatoes (all hand sliced) and chopped meat with a light cream farina layer on top, this entrée stole the meal. The sweetness of the light and creamy layer balances the robust flavors of the meat and vegetables. It is served with a Greek salad and pita and large enough to feed two people. ***HIGHLY RECOMMEND***

Although I strayed slightly away from my original meal guidelines of burgers, pancakes, omelets and a Greek entrée, it was all with good intention. Jefferson Diner’s quick service, welcoming wait staff, and palate-pleasing meals are what consecutively makes this diner one of the top rated in the state.

So head on over soon, I promise you won’t regret it.

If you want to check out their menus and other information before heading over, visit:  http://www.jeffersondiner.com/Home-page.html