Peter Candia
Food, drink and New Jersey.
| Platform |  | Pricing | Only free issues | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 11 | Founded | 2 years ago | Last Issue | 10 months ago |
| Active | |||||
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petercandia.substack.comLatest Issues
Tuna & Tomato Tartare
This tuna and tomato tartare is the perfect dish to celebrate summer’s bounty. I think tartare—and raw preparations in general—can be daunting for the average home cook, but I’m here to tell you that you can do it.
Step 1 is heading to a f...
Shrimp With Creamy Spring Onion Polenta
I had this not-so-revolutionary idea to make a play on shrimp and grits that centered around some of the flavors we find at the crossroads of winter and spring.
For me, that means a base of cheesy, spring onion-infused polenta, intensely...
Asbury Park’s Newest Restaurant Is a Jewish-Italian Ode to New Jersey
The newly opened Judy’s in Asbury Park answers the question: “What if we made a restaurant that was distinctly New Jersey?”
Chef David Viana and Neilly Robinson are back with their latest concept, Judy’s. The Jewish-Italian red sauce joint...
A New Kind of Slice Shop Touches Down in New Jersey
Way back when, Chef Mike Bergemann was dishing out bowls of ramen as the chef of the famous NYC institution, Ivan Ramen. A Jersey boy at heart, Bergemann turned his attention to pizza—specifically square pizza.
He opened up Corner Slice i...
How to Throw a Dinner Party
I think dinner parties are going to become my new thing.
The thing with dinner parties is that they’re not nearly as hard as they might seem. We all know the over-the-top kind—the thematically put-together meals complete with appropriate...
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Authors
The writers behind this newsletter.
Restaurant writer from New Jersey. Used to cook in restaurants, now I do it for fun.
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