South Jersey Magazine - Cherry Hill / Haddonfield / Voorhees

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SJM_BestOfTheShore_619 - v3 - FINAL_SJM Feature 5 / 31 / 19 5 : 38 PM Page 15 toneHarbor Add capellini pasta in a S fresh herb seafood broth ( served red or white ) and a view of the sunset over the bay and you’ve got yourself the idyllic summer night . GENERAL TSO’S CHICKEN PIZZA Seven Mile Pies The combination of Chinese takeout and pizza may seem unusual — it is — but Seven Mile Pies is known for delivering creative pies , so we weren’t exactly sur - prised to see this pop up on the menu . What we were surprised about was how we loved it more after each bite . Somehow , the combi - WATER STAR nation of chicken , broc - GRILLE coli , General Tso sauce , mozzarella cheese , red onions and sesame seeds works quite well CHICKEN SPAGHETTI BUCKETS ’ PAIL self . Summer vegetables together . NORMANDY WITH PUNCH like crisp asparagus , CRABMEAT grilled squash and Kitchen 330 Buckets Margarita tomatoes are on top of Bar & Cantina Chef Gus Zimmerman Ristorante ELECTRIC melted asiago cheese Luciano MERMAID opened this farm - to - Bucket’s Pail Punch is with a creamy cauli - table BYOB last year and tropical paradise in a There’s no frills at this Playa Bowls flower purée and a it has already made a drink , with three differ - Italian favorite for If you haven’t jumped perfectly thin crust to name for itself . With ent kinds of Cruzan Stone Harbor residents on the smoothie bowl round out this well - bal - dishes like this gracing rum — coconut , banana and vacationers alike . train yet , now is the anced dish . the menu , we see why . and mango — cranberry Just simple dishes , time , and a good way to Chicken is cooked two juice , orange juice , large portions and start is with the Electric ways , including roasted grenadine and bitters . homemade pasta that’s Mermaid . A pitaya SEAFOOD COMBO thigh stuffed with aspara - better than what your smoothie base is Borghi’s gus with a warm Yukon grandmother makes . topped with granola , By the Bay SUMMER potato salad and cool We can’t get enough of kiwi , pineapple , mango , VEGETABLE What’s better than the cucumber dill salad for a the spaghetti with coconut flakes and FLATBREAD Atlantic Ocean on a nice balance . Lemon - jumbo lump crabmeat , honey . It’s refreshing , plate ? Not much for us , Water Star Grille pineapple jam is the tomato and peperon - delicious and healthy , especially when it’s Flatbreads are great for icing on the cake to this cino that give the dish a and tastes like summer shrimp , scallops , clams , sharing , but this one already delicious dish . spicy kick . in a bowl . mussels and crabmeat . you’ll want all to your - continued from page 57 tival ” and will take place on is coming to Byrne Plaza in downtown What’s Sept . 7 ( down to one day from Wildwood . Attendees can expect plenty of the previous two ) . The festival seafood vendors , food trucks , wine tast - New will run from 11 a.m . til 6 p.m . ings and more at this all ages gathering on The speed limit on Atlantic June 15 and 16 . Avenue has been lowered from 35 New attractions in town include the to 25 mph . Runaway Tram Coaster at Morey’s Surf - side Pier . Also , Flying Hatchets debuts at at the Shore 4004 Boardwalk , where patrons 16 years or Wildwood older can try their hand at axe throwing . The Inaugural Seafood and Wine Festival 60 | SouthJerseyMagazine.com | VOLUME 16 , ISSUE 3 | SOUTH JERSEY MAGAZINE

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SJM_BestOfTheShore_619 - v3 - FINAL_SJM Feature 5 / 31 / 19 5 : 39 PM Page 16 BUCKETS MARGARITA YVETTE’S BAR & CAFÉ CANTINA Owner Tony Beck opposite . Espolon by packing everything flavors it’s hard to play PENNE GOAT recommends adding Blanco tequila is mixed inside one of the more favorites , but we always Marabella’s prosciutto for even with fresh lime , black - unique and strangely come back to Straw - Marabella’s Family more flavor . berry and ginger beer to satisfying omelets you’ll berry Cheesecake . Restaurant has been a create the perfect sum - find in town . One bite of this staple in Stone Harbor , mer drink . concoction of luscious serving traditional Ital - LOCAL SCALLOPS strawberries and ian cuisine for almost Jay’s on Third EL DIABLO cheesecake — including 40 years , and the Penne Jay’s on Third takes full The Watering Hull STRAWBERRY icz the buttery , graham Goat is one of their CHEESECAKE ICE advantage of its proxim - Let’s face it ; the Shore is rlow crust — and you’ll more unique dishes CREAM ity to fresh , local seafood overridden with Ospe - sica understand why there’s that satisfy every one of by incorporating it up cialty cocktails that are Springer’s Jes f a line down the street our taste buds . Sautéed and down the menu . anything but special . A trip to Springer’s is oa tesy every night . escarole is mixed in One of the most cre - Fortunately , this liba - must each and courevery with penne , tangy goat ative — and delectable — tion is the complete summer . With over 50 hotos cheese , tomatoes , garlic offerings we’ve had is p ille and oil . this dish where Grperfectly ar executed scallops Strest ter PLAYA atop a bed of parmesan FIG SANDWICH Wa BOWLS d risotto with blood Yvette’s Café an ts orange and fennel , while This adorable uckeFrench almonds add textural café has a slew of Bthe ide . balance to go with cauli - freshest Gusandwiches n flower and a chive brown and salads , but Sevewe butter sauce . always come back Theto of this divine creation . tesy Fresh figs , goat cheese , THE LOOSH courOMELET caramelized onions Fishin ’ Pier hotos and arugula are piled Grille South p wls together between two Lox , onion , tomato , Bo a slices of French bread capers and Playcream to create a sophisti - cheese are andingredients fe cated sandwich that is you may typically find Ca ' s anything but run of on a bagel , but here vette the mill . Insider tip : they keep us on our Ytoes outhJ M VOLUME 16 , ISSUE 3 | S ersey agazine.com | | SOUTH JERSEY MAGAZINE 61

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