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Last updated Monday, February 22
By Vincent Gragnani

Home to the towering Pyrenees as well as miles of coastline, the diverse landscape of the Iberian Peninsula has given birth to a cuisine just as varied. From spicy chorizo sausage to succulent shrimp, it is sometimes said that the food of Spain and Portugal is so varied, only two ingredients tie it together: garlic and olive oil. New Jersey has one of the largest concentrations of residents who identify themselves as having Spanish roots, so most of us are no strangers to the food of the …

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