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1123 Bar Bites - FINAL_SJM Feature 11 / 16 / 23 2 : 29 PM Page 2 upon a time , grabbing a bite to eat at the bar typically meant once some sort of fried snack , a plate of wings or maybe a sandwich . But these days , many establishments in South Jersey are showcasing much more refined dishes on their menus , proving that a bite at the bar can be both elevated and approachable . We made our way across South Jersey to uncover the best bar food , and the following selections are a great mix of sophisticated snacks that pair wonder - fully with the adult beverage of your choice . SPICY TUNA providesthe perfect textural WONTON balance for ultra - creamy avo - cado , and it all comes FLEMIN G’S PRIME together with a spicy dipping ST EAKHOUSE AN D sauce to create one harmo - W INE BAR Fleming’s special bar menu is niousbite . where you’ll find this CHIMICHURRI delightful bite that features NY STRIP wonton chips topped with SKEWERS avocado cream , chunks of fresh spicy tuna and a deca - FIREBIRDS WOOD FIRED dent dollop of seaweed GRILL IN MOORESTOWN caviar . SucculentNew York strip steak is shaved , skewered and MEATBALL coveredwith a cilantro STUFFED chimichurri sauce and LONG HOTS pickled red onions before being plated over a bed of GIUMARELLO’S herbed potato cubes . IN HADDON TOWN SHIP In lieu of prosciutto or maybe PROSCIUTTO sausage , here two fiery long WRAPPED hots are stuffed with meat - ARTICHOKE balls and sharp provolone cheese for a simple plate that FIL OME NA ’ S L AKE VIEW packs quite the punch . IN DEPTFORD Marinated artichokes are BRATWURST envelopedby salty prosciutto SLIDERS and made whole with seared caciocavallocheese and a BRADDOCK ’ S IN MEDFORD Slices of grilled German mixof baby arugula and sausage are topped with red radicchio . dragon cheese — a Welsh PAN FRIED cheddar with wholegrain CALAMARI mustard seeds — and slid in between toasted miniature THE CAPITAL GRILLE ST U F F E D buns . IN CHERRY HIL L M U S H R O O M S W I TH Theposh steakhouse’s signa - C R A B M E AT AT AVOCADO FRIES ture appetizer order consists S W E E T WAT E R BA R of rings of calamari lightly KID RIP ’ S TAP AND A n D G R I l l breaded and fried until TAVERN IN RUN NE ME DE We have been devouring goldenand then tossed with orders of these for years now . slicedhot cherry peppers for A light breading of panko aslight burst of heat . S O U T H J E R S E Y M A G A Z I n E | v O l U M E 2 0 , I S S U E 8 | S O U T H J E R S E Y M A G A Z I n E . C O M | 2 7
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1123 Bar Bites - FINAL_SJM Feature 11 / 16 / 23 2 : 29 PM Page 3 HE RAISING T a homemade pickled jalapeño . BAR GLAZED MEATBALLS THE TAPROOM IN HADDON TOWNSHIP This lively gastropub takes pride in making its own meatballs , which are glazed in a signature barbecue sauce to create a sticky - sweet symphony of flavor that is undeniably delicious . GREEK CAJUN P o R k SHRIMP P oT ST I ck E R S AT KAMINSKI ’ S SPORTS BAR H A R v EST S E A S o n G R I L L AN D RESTAURANT IN CHE RRY HIL L Tender shrimp are well sea - soned and charred on the grill , drizzled with olive oil and laid to rest over tzatziki sauce with Kalamata olives and pita chips . NASHVILLE HOT NACHOS THE POURHOUSE IN W EST MONT Nashville hot chicken is all the rage , and here they capi - talize on the trend with a heaping pile of nachos shrouded with diced chicken , hot sauce , sweet MAPLEBROOK pickles , red onions , Vermont FARM BURRATA cheddar , scallions and a ranch crema . THE CHOPHOUSE IN GIBBSBORO STICKY RIBS Rich , smooth burrata high - B R AT W U R ST lightsthis dish that also THE UNION HOUSE S L I D E R S AT housesroasted tomatoes , IN BURL INGTON B R A D D o ck ’ S agedbalsamic reduction , Porkribs are glazed with baby arugula , roasted long tamari — athicker , less saltier hots and slices of crostini for versionof soy sauce — and stacking . friedcrisp in this mouthwa - tering dish that pairs won - JALAPEÑO SMOKE derfullywith several of the BOMB bar’s specialty cocktails . CIN DERBAR CHICKPEA FRIES IN CLARKSBORO AN D W ILL IAMSTOWN THE FARM AND FISHERMAN These are not the deviled TAVERN eggs your aunt brings to Large , rectangular fries made every family get - together . ofchickpea flour are lightly Instead , the fiery filling is friedto create a crispy exte - made with cayenne , Dijon , rior , which gives way to the smoked paprika and hot smooth , creamy interior . Be sauce , and then piped into sureto dunk them into the halved eggs and topped with accompanyingred pepper 2 8 | S o U T H J E R S E Y M A G A Z I n E | v o L U M E 2 0 , I S S U E 8 | S o U T H J E R S E Y M A G A Z I n E . c o M
