VUE

WITH KYLE GETZ Q: is time last year, you gave us your take on NJ's dining scene. Aer another year of eating (and sipping) across the state, what's changed— and what still gets you excited to go out? A: I'll tell you what, it's incredible how drastically a landscape can change in just a year…for the better! Especially for a scene as saturated as ours with already so much greatness, it continues to flourish. I feel like new restaurants are opening more frequently now than ever before which shis trends. ese multi-vendor food halls are on the rise statewide, more places are mixing cuisines and executing on these fusion menus unlike anything I've ever seen while investing in ambiance and experience to encourage guests to linger rather than that quick in-and-out meal. But what really keeps me going is the maniacal focus chefs are putting on seasonal, locally sourced menus which keeps things innovative & exciting for appetites like mine. Consistent in experience but not in flavor, that's what I ultimately seek out! Q: You've built a brand around authentic, sometimes unfiltered food reviews—how do you balance honesty with hospitality, especially during the season of "everything tastes better with cheer"? A: I initially set out on this adventure post-COVID to help those small, local, hidden spots that don't have the exposure or even social media at the time to get the exposure they deserved and keep doors open through unprecedented times. Throughout that process, it was important for me to cra a voice that both people trust and About KYLE GETZ Back for another round, Kyle—the man behind The Tipsy Critic—dishes on NJ dining, holiday indulgence, and one unforgettable spot shared with 50 Cent himself. As 50 Cent graces our holiday cover, it feels only fitting that Restaurant ReVUE celebrates another heavyweight—this time, of the dining world. The Tipsy Critic, known to his followers as Kyle, returns for a second round with VUE to close out the year in style. From swanky steakhouses to hidden neighborhood gems, Kyle's palate has taken him across the Garden State—including a stop at one of the very restaurants where 50 himself once dined. With wit as sharp as his taste buds, he's serving up unfiltered takes, holiday indulgences, and his signature blend of humor and honesty. Eatontown, NJ Red Bank, NJ Millburn, NJ Tableside Chicken Parm Caviar (Kaluga, Classic Ossetra, Golden Ossetra) with capers, chives, blinis, egg, creme fraiche, & shallots Pappardelle, Smoked Pork Shoulder Sugo, Fontina Fonduta French onion soup Signature Tomahawk 24 oz Dry Aged Cowboy Ribeye EMBER & EAGLE CARA MIA GABRIELLAS 36 VUENJ.COM

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