Discover the New Jersey culinary roots of the
late Anthony Bourdain, celebrity chef, Best Selling author and globe-trotting food and travel
documentarian, on this designated food trail. The
Anthony Bourdain Food Trail pays tribute to
Bourdain’s childhood growing up in Leonia, New
Jersey, and summers spent at the Jersey Shore. The
trail spotlights 10 New Jersey restaurants featured
on CNN’s Emmy Award-winning Anthony Bourdain:
Parts Unknown.
HIRAM'S
Fort Lee, New Jersey
1. HIRAM'S ... 1345 Palisades Avenue, Fort Lee, NY tel (201) 592-9602
Hiram's, famous for their Hot Dogs, is a classic Jersey Joint. Hiram's was a large part of Tony's childhood, the historicalHiram’s Hot Dog Stand. Hiram’s prides itself on tradition and has rarely changed its menu items and service traditions since 1932, providing a truly nostalgic and comforting environment.
Tony orders two hot dogs, but these are not your ordinary hot dogs; they are “Rippers.” They are deep-fried hot dogs, causing them to tear in the middle of the casing and provide a perfect catalyst for mustard or any other condiment you want to add to its center.
"RIPPERS at HIRAM'S"
Rippers are Deep Fried Hot Dogs, invented at Rutt's Hut, Clifton, New Jersey. Rutt's Hut, Hiram's and a few other Hot Dog Joints around New Jersey serve them, and Tony, just Loved them, especially at Hiram's where his father brought Anthony to hundreds of times over the years. Needless to say, Hiram's and their Tasty Hot Dogs had a special place in Tony's heart. It's stop # 1 on The Anthony Bourdain Food Trail.
2. FRANK'S DEL, Asbury Park, NJ
Owner Joe Maggio, whose dad founded Frank's Deli, an Asbury Park institution, in 1960, is still taken aback that Bourdain chose to eat at his modest, no-frills place. “He travels all over the world, and then he comes to Frank’s,” Maggio said.
Bourdain came, as many do, for a classic Jersey sandwich. He sat at table No. 9 and ate sandwich No. 4 — fresh home-baked bread stuffed with an absurdly generous amount of provolone, salami, pepperoni, boiled ham, capicola, shredded lettuce, tomatoes and onions. Plus, Bourdain requested, hot peppers.
"He was very nice, very polite, very cordial," Maggio said — and wore old jeans and a winter jacket. "I think his jeans even had a rip in them."
He continued, "My wife and I are big fans of his. We watch the show all the time. But I can tell you that I wouldn't eat bird's nest soup."
Go: 1406 Main St., Asbury Park; 732-775-6682
FRANK'S DELI
TONY'S FAVORITE - The #4
The # 4
Salami, Ham, Capicola, Pepperoni,
Provolone & Hot Peppers
TONY & His BROTHER
KUBEL'S at BARNEGAT LIGHT
New Jersey
3. KUBEL'S - BARNEGET LIGHT
At Kubel's, Bourdain reminisced with his dining companion, his brother, about the fun times they and their mom and dad spent “down the shore."
"I remember this place with nothing but fondness,” Bourdain told his his brother. “I mean, I can’t remember a single bad memory here.”
And, of course, he remembered the clams he so loved to eat. "No matter where I find them now," he said, "they always bring me back here."
Bourdain ended up feasting on a lot more than clams with his brother. He managed to polish off fried clam strips, clam chowder, steamed garlic clams, lobster mac and cheese, fish and chips, and a few glasses of beer. "I don't know how he did it," a young server marveled.
Martyniak still gets a kick out of telling the story of the snowy morning Bourdain came to check out Kubel's — before opening time — and the bartender, a 19-year-old who had no clue who Bourdain was, politely asked him to "come back in an hour."
Fortunately, Martyniak knew who was at the door — and rushed to let him in.
"He was very nice," Martyniak said. "He entertained the bartender more than the bartender entertained him."
LUCILLE'S LUNCHEONETTE
4. LUCILLE'S LUNCHEONETTE ... Warren Grove, New Jersey
He (Bourdain) took a seat at the bar — "That's where all the action is," Karen said — and breakfasted on scrambled eggs, scrapple, home fries, house-made chili and blueberry pie, made from scratch. And, yes, he ate it all.
By the way, it was the first time that the man who had eaten just about anything — raw sea eyeballs, turkey testicles, cobra heart and warthog anus — ate scrapple, a heavenly mush of pork scraps and trimmings.
1496 Route 539, Warren Grove; 609-698-4474
LUCILLE
LUCILLE'S LUNCHEONETTE
TONY & RUTH'S STEAKS
Toi=ny & Ruth's Steaks
Camden, New Jersey
5. TONY & RUTH'S STEAKS, Camden, New Jersey
Bourdain grabbed one of the four rundown stools at the counter, and ate ... What? "I don't remember," said Ruthie, not one to get too impressed by a brush with celebrity — though the episode shows him eating what appears to be eggs, rice and beans. Ruthie did recall, however, that his mouth was going full-speed, gabbing, not eating. “He didn’t eat much,” Ruthie said. “All he did is talk, talk, talk.”
Jose Orgiz, a Camden resident who immigrated from Puerto Rico 52 years ago, would have recommended the cheesesteak sandwich, the fare that brings him there just about every day. "I love it, and I love it here," he said.
Philadelphia is the city that birthed the cheesesteak sandwich. But according to Bourdain, the best cheesesteak to be had is not in Philly but on the other side of the Delaware River, in Camden, specifically at Donkey's Place, a funky 75-year-old bar, today run by its founder's grandson Rob Lucas. (It's called Donkey's because Rob's grandfather, Leon Lucas, was a boxer whose punch was said to be like the mighty kick of a mule.)
CHEESE STEAKS
DONKEY'S PLACE
Cheesesteak is pretty much the only item on the menu at Donkey's — and the family hasn't messed with the recipe in three-quarters of a century.
“We haven’t changed anything in 76 years,” Rob said. “The sandwich is all we do, so we got to do it right.”
What makes Donkey’s cheesesteak — thinly cut steak, sauteed onions and American cheese that Donkey's serves on a poppy-seed Kaiser roll — so darn good? "The onions," Rob said. "We cook them all day,"
Donkey’s sandwich “should be a national landmark,” Bourdain declared, sitting on one of the stools at the bar. “This sandwich is unbelievably good, a thing of beauty."
DONKEY'S PLACE ... 1223 Haddon Ave., Camden; 856-966-2616,
The KNIF & FORK
The KNIFE & FORK
ATLANTIC CITY NJ
7. KIFE & FORK, Atlantice City NY
“It was paradise,” Bourdain said about Atlantic City. “American’s first dream vacation, a democratic dream designed in the beginning for everybody.” And the Knife & Fork Inn, the city’s second-oldest restaurant, was there through it all, he noted.
Knife & Fork opened in 1912 originally as a men’s dining and drinking club. Today it is a beloved Atlantic City jewel that is chock full of history and scrumptious food.
LOBSTER THERMIDOR
An OLD-SCHOOL CLASSIC
The KIND of THING TONY LOVED
DOCK'S OYSTER HOUSE
ATLANTIC CITY
8. DOCK'S OYSTER HOUS, Atlantic City NJ
Dock’s Oyster House, Atlantic City
“Dock’s Oyster House, an establishment that survived Prohibition, the Great
Depression, two world wars, numerous declines and rebirths—still here, still
great.”You’ll appreciate Bourdain’s words as you sample from the daily oyster
selection or enjoy the signature crab-stuffed lobster. Owned and operated by
the Dougherty family since 1897.
2405 Atlantic Ave., Atlantic City, NJ 08401
TONY'S BALTIMORE GRILL
Atlantic City
SPAGHETTI & PIZZA
9 . TONY'S BATLIMORE GRILL, Atlantic City, New Jersey
Tony’s Baltimore Grill, Atlantic City
This AC icon has been open since 1927 and is known for its late-night pizza
and comforting pasta dishes. Bourdain was known for “being very sentimental
about Jersey Italian.”
A PIZZA at TONY'S
Nothing Like a JUKEBOX at Your BOOTH
2800 Atlantic Ave., Atlantic City, NJ 08401
SUNDAY SAUCE
ITALIAN FOOD RECIPES
MEATBALLS - SUNDAY SAUCE
LASAGNA - PASTA FAZOOL
And MORE ....
JAMES SALT WATER TAFFY
On The BOARDWALK
ATLANTIC CITY, NEW JERSEY
"One of TONY'S FAVORITES" !!!
10. JAMES SALT WATER TAFFY, Atlantic City NJ
James Original Salt Water Taffy, Atlantic City
It’s not a trip to the Shore without a stop for the timeless, original salt water
taffy. With his typical candor, Bourdain said, “I hate sweets, but I’m a sucker for
nostalgia” when visiting this boardwalk institution.
1519 Boardwalk, Atlantic
City, NJ 09401.
SLAT WATER TAFFY
An ATLANTIC CITY INSTITUTION
RUTT'S HUT
Clifton, New Jersey
RUT'S HUT
"DEEP FRIED HOT DOGS"
A Couple "RIPPERS"
RIPPERS are DEEP FIRED HOT DOGS
And The FAMOUS HOUSE MADE RELISH
Famous at RUTT'S HUT
11. RUTT'S HUT, Clifton New Jersey
Tony Loved Hot Dogs, Burger Joints and Hot Dog Stands like Rutt's Hut "Home of The Ripper" Deep Fried Hot Dogs and Yahoo. Rutt's Hut is the classic type of place that Anthony love, no-frills, but lots of character and tasty food that did all the talking, like the famous Deep Fried Hot Dogs, called Rippers, because the Hot Dog Skin Rips & Bursts as they are deep fried, making them "Crispy: and oh so Tasty !
Have you ever been to Rutt's Hut ? Let us Know. "So Good, that BABE RUTH Ate there" !
RUTT'S HUT RIPPERS
"So GOOD - BABE RUTH ATE There" !!!
RUTT'S HUT
Youtube's 1st Video of RUTT'S HUT
Created by DANIEL BELLINO ZWICKE
2008
"RIPPER'S at RUTT'S HUT"
by Daniel Bellino Zwicke
Co-Starring Brother Jim
WHITE MANNA BURGERS
WHITE MANNA
Hackensack, New Jersey
12. WHITE MANNA BURGERS, Hackensack
Everyone knows Tony Loved a Good Burgers. Anthony often professed his love for the Burgers at California's In-N-Out Burger. Whenever in Los Angeles, Anthony said that In-N-Out was his 1st stop, but long before Tony ever bit into a Burger at In-N-Out, his 1st Burger Love was for the ones served at White Manna, serving Jersey's Best Burgers Since 1946.
Yes, for the past Year or so, Videos for WHITE MANNA have become
one of the Hottest Subjects for Instagram Reels and Youtube videos.
But who was the First to Make a VIDEO, and Introduce WHITE MANNA
to The WORLD ? Well as has been the case so Many Times author
Daniel Bellino Zwicke was the 1st person to upload a video of
WHITE MANNA BURGERS on Youtube, as he was The FIRST person to make
a Video of RUTT'S HUT & Their FAMOUS RIPPER HOT DOGS, and post his video
of RUTT'S HUT on Youtube.
Daniel Bellino Zwicke was the 1st person to Write about the NEGRONI COCKTAIL, long before
anyone else, exalting its wonderous virtues and the history of the Negroni to the World, way back
in his book La TAVOLA , way back in 2012 a good 7 Years before the current craze of the NEGRONI, and APEROL SPRITZ Cocktails in Amaerica. Daniel started drinking the Negrone way back in 1985, on his first of many trips to family roots of Italy. Daniel was drinking Negroni's a good a good 33 years before the rest of America caught on.
He discovere the Aperol Spritz in a Bacaro in Venice, Italy in 1995, on his exploritory research trip to Venice, to reserach and find out as much as he could about Bacari, the Wine Bars of Venice, Italy. Daniel went to every Bacaro (Venetian Wine Bar) in Venice, he drank (wine) ate Cichetti, looked, and observed, and found out all he could about the uniquely Venetian Wine Bars, called Bacari.
Daniel went back to New York, decided what he wanted to do, wrote a business plan and created, along with business partner Tom T, America's 1st ever Bacaro, Venetian Wine Bar,
BAR CICHETTI, way back in 1997, Greenwich Village, New York. Again, Daniel was Far Ahead of The Curve. Daniel was the Executive Chef, Wine Director, and managing partner of Bar Cichetti, "America's First Venetian Wine Bar."
BAR CICHETTI
GREENWICH VILLAGE, NYC
"AMERICA'S 1st VENETIAN WINE BAR"
Created by Daniel Bellino Zwicke
And Tom "T" 1997
New York City
ANTHONY BORDAIN FOOD TRAIL MAP
The OLD HOWARD JOHNSON'S
ASBURY PARK NJ
Sadly closed, you can stills see the Awesome Jetsons Like Structure
The first thing that many tomato lovers make when they pluck the first ripe tomato off their kitchen garden plant or grab a field-ripened tomato at the farmers market is a classic tomato sandwich. This simple combination of white bread, mayo, thick slices of tomato, and a sprinkle of salt, is designed to highlight the flavor of a tomato at its peak.
If the tomato is perfectly ripe, the sandwich is culinary perfection, but Roker adds an additional ingredient, turning the three-ingredient sandwich into a four-ingredient one that’s not much more work to make.
That burst of umami sounds like it would elevate the simple sandwich wonderfully, but we do have a very important question: What type of mayo did Roker use? Did he use Hellmann’s or Duke's? Or Kewpie to fancy-up this quick-to-make summer culinary creation even more?
AL ROKER
The TOMATO SANDWICH
"HOW to MAKE IT"
Ingredients :
2sliceswhite sandwich bread
Creamy mayonnaise, such as Duke's
2 to 3thick slices from a perfectly ripe summer tomato
Kosher or sea salt and freshly ground black pepper
Directions
Lay sandwich bread on a work surface and spread each slice with a generous layer of mayonnaise. Arrange tomatoes on top of one slice, and sprinkle all over with salt and pepper. Close sandwich, cut on a diagonal through middle, and serve right away with plenty of napkins.
Did You grow up with Spaghetti-Os ??? Yes, many Americans do, and they're not
so bad as a child growing up, though many Italian-Americans might disdain them.
When it comes to things of my childhood, I usually Love many things now that I love in
my childhood. Things like canned Tunafish, Pop Tarts, and yes "Spaghetti-Os"
I can still remember when our Dad took us to The World's Fair "Expo 67"
in Montreal, Canada. Wow? That was the first time I had ever left the country. I still remember driving up The Northway (Highway) in Northern New York State in my dad's 1958 Cadillac Eldorado. The radio was on as always whenever we were in the car for a ride. All of a sudden the DJ was speaking French. It was a French Canadian Radio Station, broadcasting out of Montreal. That was something quite exciting to us. And if that wasn't enough, after we drove threw customs at the Canadian border and arrived into Canada, a few miles into the Canada, my dad pulled the car over for us to have something to eat.
Among other things, my Dad had a couple cans of Spaghetti-O-s, and he heated them up for us to eat. And now that I think of it, that was the very 1st time I had them (Paghetti-o's). I loved them. They were the Spaghetti-Os with little Hot Dogs in them, and to me, they were delicious.
We drank Pepsi, and had canned Peaches and Drakes Ring Dings" for dessert. "So Good"
This was my introduction to Round Maccheroni Rings, known as Anelletti (or Anelli).
It would take me some 45 years later to discover the real thing.
The peanut butter and banana sandwich (PB&B), or peanut butter, banana and bacon sandwich (PB,B&B), sometimes referred to as an Elvis Sandwich, the Velvet Elvis, or simply the Elvis, is a sandwich with toasted bread, peanut butter, sliced or mashed banana, and occasionally bacon.
Honey or jelly is seen in some variations of the sandwich. The sandwich is frequently cooked in a pan or on a griddle.
The sandwich was made famous as a favorite of the American singer Elvis Presley. The recipe for the sandwich has been published in numerous cookbooks and newspaper stories.
What's the WORLD'S TASTIEST PASTA ? It's Pasta with RAGU BOLOGNESE
MEAT SAUCE by Danny Bolognese, aka Daniel Bellino Z the Bestselling author of SUNDAY SAUCE,
and The RAGU BOLOGNESE COOKBOOK.
The Journal of Italian Food Wine & Travel wrote in their 6 pages magazine article on Chef Daniel Bellino, that his Ragu Bolognese was the Best in The Country (America). Quite an Honor. Many people know and Love Daniel's Ragu Bolognese. It is quite famous. And Daniel says, "This Ragu is not hard to make, but you do have to be taught how to make it, and once you do, it's pretty easy to make, though it takes a bit of time, but time well spent, as you end up with one of the World's Tastiest Dishes, and one of the Best Tasting Pasta Dishes of All, that's Pasta with Ragu Bolognese. You can choose which ever pasta you'd like to dress with Daniel's famous ragu. Many love : Spaghetti, Rigatoni, or Cavatappi, or the most traditional pasta for Ragu from Bologna, and that's Tagliatelle, alson known as Fettuccine. And one of the most famous Italian Dishes of alla, Lasagna Bolognese, made with Ragu Bolognese, Bechamel, and grated Parmigiana Reggiano Cheese from Parm.
Yes, Daniel says, "It's not hard to make, but you don need to know the proper way," which you can find in his bestselling cookbook on the subject, The Ragu Bolognese Cookbook by Danny Bolognese. Daniel was taught the recipe by Chef Pasquale way back in 1987 when he was a cook at Caio Bella restaurant in New York City. Daniel says, "Chef Pasquale's Ragu Bolognese recipe is the Best, and it's the way I've been making Bolognese for more than 35 years. I've made it for thousands of people over the years, and everyone Loves it. As well as making it for so many friends, family, and customers eating at my restuarant or restaurants I've cooked at over the year, I have personally taught my cousins and a few friends how to make it as well, and they all love it. It enriches there repetoires of recipes, and one of the best you could ever have in your arsinal, as you can make it ahead of time and easily cook it for a crown of people, simply by heating the ragu and cooking however much pasta you need, for the amount of people being served.
You may not be able to get a personal in-persone lesson by Daniel, but you can get the next best thing. Buy Daniel's book The Ragu Bolgonese Cookbook and you'll be all set.
Daniel says that he agonized for a couple of years about making his secret recipe available in a cookbook, but in the end, he finally decided to "Let The Cat Out of The Bag," and put it into the cookbook. So there you go. If you want one of the World's Greatest and Tastiest Recipes of all, get the Ragu Bolognese Cookbook, and make it yourself. You will be so very glade you do.
