The Digest | New Jersey Magazine
Issue link: https://magazines.vuenj.com/i/1197024
the season as you eat it, I have not stopped thinking about it since. e PEI mussels combined plump mussels with smoked bacon, sage, and a New Jersey favorite, Ironbound Hard Cider. Taking obvious inspiration from the classic mussels and white wine that has been played out to a problematic extent, the hard cider brings both uniqueness and a sense of seasonality to the table. I have made it clear my disdain toward chicken and waffles. It is always fine, and it tends to stop at that in my own opinion. Gaccione, on the other hand, takes it to the next level with a polenta waffle that is laden with diced hot sopressata, polenta crusted chicken, and a spicy Calabrian honey. Labeled on the menu as "Fried Chix" (because it has no business being associated with any other takes on the classic), this is in a league of its own. Every dish at South + Pine exceeded my expectations. e jerk oxtail hand pies were perfectly balanced between spicy and sweet, while the seared scallops with roasted broccoli and lemon dressed orzo offered a look into how outrageously great the bivalve can be when cooked correctly. e butter-basted monkfish with sweet potato and kale chowder, clams, and chorizo brought similar feelings of seasonality but in a totally different way from the aforementioned burrata. My only regret when eating Gaccione's food was being unable to eat more. V U E N J . C O M 119