0223 SJM Golden Forks - FINAL - Reg3_SJM Feature 2 / 28 / 23 9 : 49 AM Page 2 T h e b e s t e n t r é e s f r o m t h e m e n u s o f S o u t h J e r s e y ’ s t o p f i n e d i n i n g r e s t a u r a n t s . We are fortunate here in South Jersey cuisines . For our Golden Fork awards that we have ample choices when it this year , we are shining a light on comes to dining out . While Italian restau - some of the region’s finest eateries rants may dominate the landscape — andour picks for the best main courses and we’re not complaining ! — the fact at each one . From pasta and veal to is that our area is home to many stellar steaks and seafood , these standout spots that specialize in any number of dishes are in a class all by themselves . CASA RECCE KA NPA CHI CRUDO at Nunzio in Collingswood at Hearthside in Since taking over this Collingswood ? Collingswood mainstay from One of South Jersey’s most ? its namesake Nunzio Patruno , coveted dining destinations chef Michael DeLeone hasn’t recently switched over to a skipped a beat . In this won - prix - fixe menu . Luckily for derful dish , short twists of diners , there will still be pasta set the stage for tender plenty of tantalizing dishes chunks of tuna that’s been like this one where a vibrant poached in olive oil and fin - passion fruit vinaigrette ishing touches of a tomato awakens raw cuts of yellow - butter , pistachio and a sprin - tail . Additions of lime zest , kling of olive crumble . red finger chilis and masago SKATE rice pearls help create a tart , WING M AINE L OBSTER A ND spicy , slightly sweet and very atThe M ASCARPONE RAVIOL I bright plate of food . LittleHen at Park Place in Merchantville CHA M PA GNE P E A R Recently nominated for a SA CHE TTI ? James Beard Award , chef Phil TAGLIONI CON FUNGHI E that’s been coated in rice atToscana Manganaro displays his culi - TARTUFO NE RO flour and sautéed before inCherry Hill nary creativity here . Poached atITA 101 in Medford being plated atop Lyonnaise Sachetti , also known as ? lobster is ground and mixed Ribbons of perfectly potatoes and spinach . “ beggar’s purse , ” are small ? with mascarpone for the ravi - cooked pasta are blended Capers and a Dijon vinai - sacks of pasta stuffed with a oli , while a reduction is made with butter , both fontina and grette give the dish a further variety of fillings . At Toscana , using various shells , rocks Parmesan cheeses , as well as balance of flavor . they fill the homemade little and seaweeds found along a mix of chanterelle and bundles of joy with pear and the New Jersey coast . Red sea - porcini mushrooms . The TUNA ricotta cheese before tossing weed gathered on a trip to richness of the buttery pasta atTwo Fish in Medford the pasta in a luxuriant wal - Maine rounds out this and cheeses is comple - Folks flock to this cozy nut - champagne cream sauce . ? extremely inventive offering . mented wonderfully by the spot regularly to see what earthiness of the mushrooms chef Mike Stollenwerk will KONA CRUSTED NEW YORK and further enhanced with create in his kitchen next . STRIP STEA K indulgent touches of a While the menu rotates atThe ChopHouse house - made truffle paste and often , you’re always likely to inGibbsboro at left : fresh shaved black truffles . find a tuna dish present . His The ChopHouse takes ? latest offering , with sumac , their steaks seriously , which CHOCROUTE SKATE WING Middle Eastern grains and is why they dry - age them in - GARNIE atThe Little Hen lentils , cauliflower hummus house for at least 28 days . atJune inHaddonfield and spicy eggplant is defi - This popular cut is coated in This popular menu item nitely one you’ll want to sink finely ground Kona coffee ? flaunts a flaky filet of fish your teeth into . and is cooked to perfection , 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 1 9 • I S S U E 1 1 | S O U T H J E R S E Y M A G A Z I N E . C O M | 3 1