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LIFESTYLE LETTER

A Taste of Bridgewater There are plenty of reasons to love October, but this month, we’re starting with the food. Some issues are best read with a cup of coffee. This one may require a reservation—or at least a snack. In our family, going out to dinner usually starts with a few appetizers, which somehow turns into a few more than we probably needed. I can thank my husband for that—he’s always up for adding one more thing to the table. By the time dinner is over, we’re gathering takeout boxes and wondering how we ordered so much food. And yet, somehow, there’s always room for dessert. That’s why this month’s food issue is one of my favorites. That spirit is at the heart of our cover story on page 12, where chef Jonathan Kern is rethinking rooftop dining at The Bradford with seasonal small plates made for sharing. His focus on creativity, collaboration and hospitality feels like the perfect way to kick off this issue. Speaking of reasons to order one more thing for the table, October is also City Lifestyle Restaurant Month. Throughout October, local spots are offering special perks just for City Lifestyle readers. Turn to page 38 for participating restaurants and their offers, and follow @TiffanyKnowsNJ for restaurant giveaways all month long. After all, some of the best moments happen when good food brings everyone together. Of course, the kitchen itself plays a big part in bringing everyone together. On page 26, Vic Fiore and Chris Fontana of Magnolia Home Remodeling share what goes into creating a kitchen that works for everyday life, entertaining and all those moments that somehow end up happening around the island. And once you have the kitchen, you need something delicious to make in it. On page 22, chef David Burke puts sweet potatoes in the spotlight, from a silky puree that can go sweet or savory to a comforting sweet potato gratin perfect for fall. And while we’re celebrating local flavor, our Readers’ Choice: Food & Drinks Edition is back. Find the 2026 winners on page 32, and follow @bridgewater_somerset_hills for more local favorites. However you enjoy this issue, we hope it gives you a few more reasons to savor the season. So order the appetizers, bring home the leftovers and, of course, save room for dessert. Here’s to a delicious October.

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inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K

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Departments

Rooftop Experience, Reimagined Chef Jonathan Kern transforms rooftop dining with creative small plates, seasonal flavors and unforgettable experiences.

From Scratch, From the Heart

Scratch-made desserts transform life’s sweetest moments into lasting memories.

Lifestyle Letter

City Scene

Chef ’s Selection FOOD + BEVERAGE

Eat Right FOOD + BEVERAGE

Culinary Creations FOOD + BEVERAGE

Home Update HOME SERVICES

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Inspired By FOOD + BEVERAGE

Local Limelight FOOD + BEVERAGE

Events

City Lifestyle Restaurant Month

Celebrate local dining with special perks and exclusive giveaway prizes

On the Cover Chef Jonathan Kern is redefining rooftop dining at The Bradford with creative, seasonal small plates and a fresh approach to dining in Bridgewater. Photography: Michael J. Lago Creative Co.

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ROOFTOP EXPERIENCE,

Reimagined

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

CHEF JONATHAN KERN TRANSFORMS ROOFTOP DINING WITH CREATIVE SMALL PLATES, SEASONAL FLAVORS AND UNFORGETTABLE EXPERIENCES.

ARTICLE BY BROOKE BOYER | PHOTOGRAPHY BY MICHAEL J. LAGO CREATIVE CO.

Rooftop dining has always been about more than the view. At The Bradford in Bridgewater, it's about conversation, discovery and sharing the table. When Chef Jonathan Kern joined the culinary team, he wasn't simply looking to refresh the menu. He wanted to redefine what guests expect from a rooftop restaurant by replacing traditional bar fare with elevated, tapas-style dining. Rather than centering meals around oversized entrées, Kern envisioned a menu built on seasonal small plates that encourage guests to sample multiple dishes, linger a little longer and enjoy the experience together. Originally from Flemington, New Jersey, Kern brings both technical expertise and an imaginative approach to the kitchen. His culinary philosophy blends creativity with intentionality, ensuring every dish delivers an experience that extends far beyond flavor. "That's like my favorite thing about being a chef is the creativity," Kern says. That creativity is evident throughout The Bradford's menu. Bright seasonal ingredients, vibrant colors and carefully balanced flavors create dishes designed to engage every sense. Presentation, aroma, texture and taste all work together to leave a lasting impression. One of the chef's favorite examples is the New York strip steak, which arrives topped with fresh herbs before being smoked tableside. The dramatic presentation captures the attention of the entire dining room. As fragrant smoke drifts through the restaurant, nearby guests often find themselves asking their server for the very same dish. For Kern, every menu decision begins with the guest's perspective. The Bradford's intimate rooftop tables inspired a shareable menu where several plates comfortably fit together, allowing friends and family to build a meal around conversation instead of committing to a single entrée. The concept also reflects evolving dining habits. As more guests gravitate toward lighter portions and flexible dining experiences, tapas-style service offers the opportunity to explore multiple flavors without feeling overwhelmed. Seasonal menus continue to evolve throughout the year, with lighter seafood dishes taking center stage CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/B R I D G E WAT E R

Chef Jonathan Kern

during warmer months before transitioning into richer meats and comforting fall flavors. Signature favorites, including the Nashville hot chicken sliders and potato pavé, remain constants while new seasonal creations keep guests returning. Bringing that vision to life requires collaboration throughout the restaurant. While the culinary and bar teams develop menus independently, they regularly exchange ideas that inspire memorable pairings and creative uses for seasonal ingredients. A leftover mixture from the restaurant's lemon ricotta doughnuts even became a house-made limoncello, while desserts and handcrafted cocktails are often developed to complement one another. The result is a dining experience where every element feels thoughtfully connected. For Kern, that collaborative spirit is also part of what makes working at The Bradford rewarding. A restaurant is never defined by one person or one plate; it is the combined effort of the kitchen, bar and service teams that shapes the guest experience. By sharing ideas and remaining open to experimentation, the team can continue finding new ways to surprise diners while staying true to the restaurant's welcoming atmosphere. Of course, exceptional food is only one part of The Bradford's identity. "I think exceptional service is anticipating the needs of your guest," Kern explains.

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

From the kitchen to the front-of-house staff, every team member works to understand why guests have come through the doors—whether celebrating a birthday, enjoying date night, meeting friends for cocktails or simply escaping the routine of everyday life. "People go out to eat to escape. It's kind of like a home away from home, but you don't have to worry about the problems of your everyday life. You're coming out to kind of really enjoy an experience with somebody else," Kern says. That same philosophy shapes his leadership in the kitchen. Beyond creating memorable meals, he believes a chef's responsibility includes mentoring others and introducing diners to new culinary experiences. "Part of being a chef is teaching people what good food is. And how to cook that good food and how to experience that good food," he says. Looking ahead, Chef Kern is excited to introduce fall and winter menus featuring richer seasonal ingredients, inventive cocktail pairings and specialty events like champagne and caviar tastings. Yet no matter how the menu evolves, his vision remains unchanged: creating thoughtful small plates that bring people together while showcasing the creativity, collaboration and hospitality that define The Bradford experience. Experience elevated rooftop dining at thebradfordrooftop.com.

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WHERE FIRE BR INGS TOGETHER

ARTICLE BY BROOKE BOYER | PHOTOGRAPHY BY FOGO DE CHÃO

EAT R IGH T | FO O D + BEVE RAGE

DISCOVER HOW FOGO DE CHÃO BRIDGEWATER BLENDS AUTHENTIC BRAZILIAN CHURRASCO, EXCEPTIONAL HOSPITALITY AND UNFORGETTABLE DINING EXPERIENCES FOR EVERY CELEBRATION TOGETHER.

There are restaurants where you simply enjoy a meal, and there are restaurants where the meal becomes the occasion itself. At Fogo de Chão in Bridgewater, dining is designed to be far more than a reservation on the calendar. For General Manager Edili Pena, that philosophy begins with churrasco, the traditional southern Brazilian method of roasting premium cuts of meat over an open flame. While the technique has become internationally recognized, its significance extends well beyond what is served on the plate. “Churrasco is more than a culinary tradition,” Pena says. “It is the foundation for the entire dining experience. It transforms a meal into a celebration of fire, flavor and hospitality. More than simply serving food, Fogo de Chão brings guests into a ritual built on craftsmanship, generosity and connection.” That spirit of generosity is immediately apparent from the moment guests step through the doors. Rather than rushing guests through a meal, the restaurant encourages them to settle in, enjoy conversation and embrace an experience that unfolds course by course. Every detail enhances the atmosphere. The glow of the open churrasco grill, the aroma of fire-roasted meats, attentive service and sophisticated décor create a warm, welcoming environment that feels both elegant and comfortable. Whether guests are celebrating an anniversary, gathering with family, entertaining clients or simply enjoying a night out, Pena believes every visit should feel memorable. “Dining is about far more than exceptional food,” she says. “It’s about creating an experience guests want to relive for every milestone, family gathering, business dinner and celebration.” At the center of that experience are Fogo de Chão’s gaucho chefs, whose role goes well beyond preparing dinner. Dressed in traditional CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/B R I D G E WAT E R

attire and expertly carving meats tableside, they carry forward a cooking tradition that has been passed down through generations. Each premium cut is seasoned with intention, roasted over an open flame and presented with confidence and pride. The tableside service creates an interactive element that allows guests to engage directly with the chefs. While the fire-roasted selections often take center stage, the restaurant’s renowned Market Table plays an equally important role in the overall experience. Overflowing with vibrant vegetables, imported cheeses, fresh fruits and seasonal offerings, it reflects the same commitment to quality that defines every aspect of the restaurant. “The philosophy behind the Market Table remains unchanged,” Pena explains. “Celebrate fresh, high-quality ingredients while honoring the flavors and traditions of Brazil.” Of course, no visit would be complete without exploring the restaurant’s signature cuts. Among the most requested is the iconic Picanha, the Brazilian-style top sirloin prized for its rich flavor, tender texture and signature layer of fat that naturally bastes the meat during roasting. Other favorites include Fraldinha, a flavorful bottom sirloin, Filet Mignon, Bone-In Beef Ancho and the slow-roasted Costela beef ribs. For first-time visitors looking to branch out, Pena recommends trying some of the restaurant’s lesser-known specialties. Frango wrapped in bacon offers the perfect balance of smoky and savory flavors, while the Leg of Lamb surprises many steak lovers with its tender texture and delicate richness. Complementing every course is Bar Fogo, where the beverage program has become an attraction in its own right. Brazilianinspired cocktails, an extensive wine selection and carefully crafted nonalcoholic beverages are designed to enhance the bold flavors coming from the churrasco grill rather than compete with them. “The beverage program is more than a complement to the meal,” Pena says. “It is an essential part of the dining experience.” Guests can also take advantage of Bar Fogo’s offerings, including $10 happy hour cocktails, $6 wines, half-price South American wine bottles under $130 and bar bites starting at $6. The result is an elevated dining experience paired with the warmth of gathering around the table. A personalized approach extends to every guest who walks through the doors. Pena says her team focuses on creating a warm welcome, learning individual preferences and anticipating guests’ needs before they even ask. Looking ahead, guests can expect even more reasons to return. This fall, Fogo de Chão is introducing its Harvest of Flavor menu, featuring shareable seasonal sides including Potatoes Au Gratin, Chilies Toreados, Honey-Roasted Rainbow Carrots and grilled Branzino served with crispy yuca tossed in papaya vinaigrette. For Pena and her team, however, the inspiration remains unchanged. “What continues to inspire my team is the opportunity to create meaningful moments for our guests and to be part of their most memorable occasions,” she says. “Hospitality is not just about serving an exceptional meal. It is about creating connections, sharing Brazilian culture and making every guest feel welcomed and valued.” At Fogo de Chão Bridgewater, every meal begins with fire, but it is the people gathered around the table who make the experience unforgettable. Experience Brazilian tradition at fogo.com.

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The Sweet Potato, TWO WAYS ARTICLE BY CHEF DAVID BURKE

This is your foundation. It’s silky, rich and deeply flavored because it starts with roasted sweet potatoes, not boiled ones.

INGREDIENTS:

Sweet Pot ato P uree

• • • •

With the arrival of fall, sweet potatoes are about to have their annual moment. So this felt like the perfect time to show just how versatile they can be. Sweet potatoes have a bit of an identity problem. They’re not potatoes. They’re not yams. Yet somehow, they’ve spent centuries being mistaken for both. Domesticated in South America as many as 3,000 years ago, sweet potatoes were carried across the Pacific by Polynesians and across the Atlantic by Europeans, eventually becoming part of culinary traditions around the world. That journey, from Andean fields to Polynesian canoes to African markets and American holiday tables, has made the sweet potato one of the world’s most culturally interconnected foods. There’s a reason it stuck around. Sweet potatoes are nutrient-dense, with high levels of fiber, vitamins A and C, and antioxidants, while being essentially fat-free. They’re economical, easy to transport and simple to store. They’re also incredibly versatile. Roast them. Boil them. Ferment them. Fry them. Bake them. They work just as well in a savory dish as they do in dessert.

D i s c ove r t h e s u r p r i s i n g h i s t o r y, ve r s a t i l i t y a n d d e l i c i o u s p o s s i b i l i t i e s o f s we e t p o t at o e s , f r o m s avo r y s i d e s t o d e c a d e n t d e s s e r t s a n d e ve r y t h i n g b e t we e n .

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

2 large sweet potatoes 2 to 3 tablespoons butter 1/3 cup milk, cream or coconut milk Pinch of salt

DIRECTIONS: Roast whole sweet potatoes at 400 F until completely soft and caramelized inside. Scoop out the flesh and place it in a blender or food processor. Add the butter and a splash of milk or cream. Puree until silky, adding more liquid as needed. Season with salt.

SWEET VERSION Add brown sugar or maple syrup, cinnamon, nutmeg, vanilla and a splash of bourbon, optional but very Southern. The result is warm, spiced and custardy. Use it as a dessert base or filling for pastries, or serve it alongside your Thanksgiving favorites.

SAVORY VERSION Add extra butter or olive oil, another pinch of salt, a pinch of white pepper, a splash of chicken or vegetable stock, and optional flavor boosters such as miso, smoked paprika, garlic or thyme. This version is silky, earthy and lightly sweet, but balanced with fat and salt. It makes an ideal base for meat, fish and vegetarian entrées. You can also swirl it into soups or serve it instead of traditional mashed potatoes. Want to take it one step further? Turn it into a gratin.

While naturally sweet, they also have deep, earthy notes. Butter, cream or olive oil pull them toward savory. Sugar and spice take them toward dessert. Their texture is forgiving and their flavor is flexible, which is why Southern cooks use them in pies, casseroles, biscuits and savory sides. That versatility is exactly why I love working with sweet potato puree. It can be lush and sweet like pie filling, or savory and elegant, like something I would top with seared scallops or braised short ribs. The magic is in the technique and seasoning. Start with one good puree, then decide which direction you want to take it.

Sweet Pot ato Grat in INGREDIENTS:

DIRECTIONS:

• • • • • • • • • •

Butter a baking dish and add the nutmeg to the puree. Thinly slice the remaining sweet potatoes into 1/8-inch rounds. Spread a thin layer of puree in the baking dish. Add a layer of sweet potato slices, then spoon more puree over them. Repeat until the dish is full. Sprinkle Gruyere or Parmesan over the top. Bake at 375 F for 40 to 45 minutes, until bubbling and golden. Let rest for 10 minutes before serving. One final warning: Whether you go sweet or savory, don’t substitute yams. Their earthy, starchy flavor bears little resemblance to sweet potatoes. Grocery stores too often label sweet potatoes as yams and vice versa, so don’t be fooled. Sweet potatoes have thin, smooth copper, red or purple skin with sweet, moist flesh. True yams have thicker, bark-like or scaly skin that is usually dark brown or gray, along with dry, starchy flesh.

2 cups sweet potato puree 2 large sweet potatoes, thinly sliced 1 cup heavy cream or half-and-half 1/2 cup Gruyere or Parmesan, grated 2 tablespoons unsalted butter, melted 2 garlic cloves, minced 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon nutmeg, optional 2 tablespoons fresh thyme or chives, chopped

ABOUT CHEF DAVID BURKE Brooklyn-born chef and restaurateur David Burke, who was raised and continues to live in New Jersey, is known for playful, precision-driven modern American cooking and elevated comfort classics. His restaurants span New Jersey and beyond, including Red Horse by David Burke at The Bernards Inn and The Station Tavern in nearby Bernardsville. To learn more, explore his restaurants, or get in touch, visit chefdavidburke.com and follow his culinary adventures on Instagram @chefdavidburke.

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ARTICLE BY TIFFANY SLOWINSKI | PHOTOGRAPHY BY GRAVITUDE BRAND LAB, MAGNOLIA HOME REMODELING

Magnolia Home Remodeling designs kitchens around the way families cook, entertain and spend time together.

Built to Gather Every good party eventually finds its way to the kitchen island. Someone opens a bottle of wine. Someone else offers to help but mostly stands nearby and talks. Plates fill the counter as guests drift in from the dining room. It usually starts with the food. Something is simmering on the stove, ingredients are being prepared and someone is sneaking a taste before dinner is served. Yet cooking is only part of what draws people into the room. Today’s kitchen does more than support meal preparation. It is where families eat breakfast, children finish homework and guests linger long after dinner.

H OM E U P DAT E | HO ME SE RVICE S

Lighting can be as important as layout. Fiore encourages homeowners to consider natural and overhead light and whether changing windows or doors could make the room brighter and more functional. “If you can replace windows and doors and bring more light into the room, I think that’s a great thing to consider,” Fiore says. Those choices will look different in every home, but each should support how the room will be used for years to come. Fiore and Fontana believe a major investment should not be driven by whatever happens to be trending that year. “If you do the right kitchen, it’s one time,” Fontana says. “You get it done, and that’s it.” A well-planned kitchen can serve a family for 30 to 40 years. That means choosing materials that handle daily life and still feel right after trends pass. CONTINUED >

Owners, Vic Fiore and Chris Fontana

After designing and building thousands of kitchens, Vic Fiore and Chris Fontana of Magnolia Home Remodeling have seen how the room’s role has changed. “Years ago, it was more utilitarian,” Fontana says. “Now it’s the nucleus of the house. Entertaining, business, homework. Lifestyle revolves around the kitchen.” One feature continues to anchor that lifestyle: a large island. Fiore says, “Most of the gatherings we have, holidays and events, we all end up around the island.” When designed well, it provides room to prepare food, serve a crowd and spend time together without everyone getting in the cook’s way. That same attention to how people live shapes every decision that follows. Magnolia’s team asks how often homeowners cook, how many people live in the house, how they entertain and which appliances they need. Children and pets matter, too. A family with dogs may need durable flooring. Someone drawn to marble should know it can stain and show wear. A serious cook may need a larger range or more prep space, while someone else may prioritize seating and storage. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/B R I D G E WAT E R

“THE FINISHED KITCHEN SHOULD REFLECT HOW A FAMILY ACTUALLY LIVES, FROM HOW MUCH THEY COOK TO HOW THEY ENTERTAIN, GATHER AND USE THE SPACE EVERY DAY.”

H OM E U P DAT E | HO ME SE RVICE S

That is why Magnolia encourages homeowners to slow down during the planning process. Clients often arrive with inspiration photos, social media posts and AI-generated images. Fiore and Fontana help translate those ideas into something beautiful, functional and realistic. They guide clients through cabinetry, appliances, flooring, lighting and surfaces while offering honest feedback when a popular look may not age well. Some companies will say yes to every request. Magnolia would rather explain the trade-offs and help clients avoid regret. That long-term thinking also applies to the parts of the kitchen no one sees. Magnolia prefers to strip the room down so its team can inspect and address plumbing, electrical systems, insulation, framing and subflooring before rebuilding. The work may not be glamorous, but it helps prevent homeowners from reopening walls later to repair an aging pipe, add electrical capacity or correct an underlying problem. “Everyone just wants to have the kitchen done and look great,” Fiore says. “All the rough stages are an important part of the project.” Budget is also part of every conversation. Magnolia works with clients to protect the priorities that matter most while identifying places to adjust. Sometimes that means choosing a comparable countertop, scaling back a decorative detail or postponing part of the wish list. At other times, the best advice is to wait until the project can be completed properly. Financing options are also available for qualified homeowners.

Once construction begins, that thoughtful planning becomes hands-on support. Each project is assigned a dedicated project manager who serves as the homeowner’s primary contact. Fiore and Fontana divide the active projects between them and personally visit their assigned job sites. Someone from Magnolia’s office calls every active client each Wednesday to ask how things are going, answer questions and catch concerns early. “We absolutely do not wing it,” Fontana says. That line may best capture the Magnolia difference. The finished kitchen may look effortless, but the process behind it is detailed, personal and highly organized. A beautiful kitchen gets attention. A thoughtfully planned kitchen becomes part of the way a family lives, cooks and gathers for decades. Based in Union, Magnolia Home Remodeling Group specializes in kitchens, baths, basements, roofing, siding and additions. Call 855-624-6655 or visit magnoliahomeremodeling.com for a free estimate and financing options. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/B R I D G E WAT E R

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Readers’ Choice FOOD & DRINKS EDITION—OCTOBER 2026 A great meal or a favorite local treat can turn an ordinary day into something worth remembering. This month’s Readers’ Choice: Food & Drinks Edition celebrates the Bridgewater-area spots that make those moments possible, from morning coffee and fresh-baked sweets to casual favorites and memorable dining experiences.

ARTICLE BY BRIDGEWATER CITY LIFESTYLE PHOTOGRAPHY BY SIMPLY SWEETS BY LAUREN

From longtime staples to places worth discovering, this year’s honorees represent the variety and character of the local food scene. We’re proud to announce the October 2026 Readers’ Choice winners for Bridgewater City Lifestyle.

BEST BAGEL SHOP

Bagel Bistro | Readers appreciated Bagel Bistro for fresh bagels, dependable quality and satisfying breakfast options. bagelbistrohillsborough.com | (908) 359-7929

BEST PIZZERIA

AMA Pizza | Voters recognized AMA Pizza for classic pizzas, generous portions and consistent quality. amapizza.com | (908) 369-7700

BEST FINE DINING

Simply Sweets by Lauren

Verve Restaurant | Verve Restaurant earned praise for thoughtful dishes, polished service and memorable dining experiences. vervestyle.com | (908) 707-8655

BEST BAKERY

Simply Sweets by Lauren | Beautiful desserts and custom cakes make Simply Sweets by Lauren a favorite for celebrations. simplysweetsbylauren.com | (908) 295-0435

BEST COFFEE SHOP

Eminato | Eminato stood out for quality drinks and a welcoming atmosphere perfect for coffee breaks and casual meetups. eminato.com | (908) 292-4616

Good Food, Local Favorites Bridgewater Readers’ Choice winners reflect the places locals choose when they want something delicious, welcoming and worth returning to. From morning staples and sweet treats to pizza, coffee and special-occasion dining, these businesses bring flavor and connection to the community. Follow us for upcoming categories and voting at @Bridgewater_Somerset_Hills.

LOCA LLY SOU R CE D | LO CAL SE RVICE S

GET INSPIRED E AT & D R I N K

YO U R D I G I TA L D E S T I N AT I O N FOR LOCAL LIVING

SHOP LOCAL OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/B R I D G E WAT E R

FROM THE HEART

FROM SCRATCH,

S C R ATC H - M A D E D E S S E R T S T R A N S F O R M L I F E ’ S SWEETEST MOMENTS INTO L ASTING MEMORIES.

ARTICLE BY BROOKE BOYER PHOTOGRAPHY BY SIMPLY SWEETS BY LAUREN

I NSP IR E D BY | FO O D + BE VE RAGE

Lauren Warmke

“I WANT EVERY CAKE TO TELL SOMEONE’S STORY, NOT JUST MATCH A PICTURE.” — LAUREN WARMKE.

Long before Simply Sweets became a beloved Hillsborough bakery, it began in Lauren Warmke's home kitchen, where baking was simply a way to create something special for her children. What started as family recipes soon grew into farmers market booths, custom celebrations and a brick-and-mortar bakery known for cakes that taste every bit as beautiful as they look. Today, Simply Sweets has become a destination for handcrafted desserts that celebrate life's biggest moments. From elegant wedding cakes to birthday traditions and custom cookies, every order reflects Warmke's belief that great baking starts before the first decoration is piped onto a cake. "I've always believed that what's inside the cake matters just as much as what's on the outside," Warmke says. While many bakeries use pre-made mixes, Warmke creates every cake, caramel and buttercream from scratch using real, high-quality ingredients. Although beautifully decorated cakes fill social media feeds, she believes exceptional flavor is what transforms a beautiful dessert into a lasting memory. Every bite should reflect the same care and craftsmanship as the intricate decorations covering the cake. CONTINUED >

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“I’VE ALWAYS BELIEVED THAT WHAT’S INSIDE THE CAKE MATTERS JUST AS MUCH AS WHAT’S ON THE OUTSIDE,” — LAUREN WARMKE. That attention to detail has become the hallmark of Simply Sweets. Every custom order begins with a conversation. While customers often arrive with inspiration photos, Warmke prefers learning about the celebration itself. Invitations, party colors, décor and personal details all help shape a design that feels uniquely tailored to each occasion. "I want every cake to tell someone's story, not just match a picture," she says. Those personalized touches have allowed Simply Sweets to become part of countless family traditions. Wedding cakes often become anniversary cakes, then baby showers, first birthdays and years of celebrations that follow. Some traditions are especially memorable. One family picks up a birthday cake every year so their children can celebrate the moment they officially turn a year older—at midnight. Behind every finished cake is a carefully orchestrated process that begins days before pickup. Baking starts early in the week, followed by filling, frosting and decorating, ensuring each custom order is made fresh instead of waiting on a shelf. The schedule requires precision, organization and plenty of early mornings. During retail weekends, Warmke's day often began at 3 AM to prepare pastries before opening the doors.

I NSP IR E D BY | FO O D + BE VE RAGE

Those long hours have also inspired the bakery's next chapter. This summer, Simply Sweets paused its regular retail offerings to focus on growing its custom cake business, corporate catering and educational workshops. The transition creates more production space while allowing Warmke to return to the vision she originally imagined: a creative cake studio where customers can not only order beautiful desserts but also learn the craft themselves through decorating classes. "I love teaching because it gives people the confidence to create something they're proud of," Warmke says. While custom cakes remain the heart of the business, the bakery's signature treats continue to earn devoted fans. Cinnamon rolls, French macarons and Warmke's beloved carrot cake have become customer favorites, but if she had to recommend just one first bite, it's the Cornflake Marshmallow Crunch Cookie—a sweet-and-salty creation she jokingly describes as "impossible to stop eating." Through every change, one thing has remained constant: a commitment to quality, creativity and genuine connection. Simply Sweets isn't just creating desserts. It's creating traditions, celebrating milestones and proving that the best recipes are made with the heart. Find your next favorite treat at simplysweetsbylauren.com.

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BEVERLYHILLSHAIR.STUDIO | 732.271.1919 1 9 8 2 WA S H I N G TO N VA L L E Y R D, B R I D G E WAT E R OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/B R I D G E WAT E R

ARTICLE BY BROOKE BOYER | PHOTOGRAPHY PROVIDED

CITY LIFESTYLE Re st au ra nt

MONTH GREAT FOOD BRINGS PEOPLE TOGETHER. LET THIS LIST BE YOUR ROADMAP TO DISCOVERING EXCEPTIONAL FLAVORS, GATHERING WITH FRIENDS, AND FALLING

Get ready to taste the best of New Jersey! During our annual City Lifestyle Restaurant Month, top local spots are serving exclusive perks curated for our readers throughout October. From hidden gems to upscale favorites, every meal is a chance to celebrate local flavor.

IN LOVE WITH LOCAL SPOTS CONTINUED >

CELEBRATE LOCAL DINING WITH SPECIAL PERKS AND EXCLUSIVE GIVEAWAY PRIZES 38

LOCA L LIM E LIGH T | FO OD + BE VE RAGE

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/B R I D G E WAT E R

ASBURY

Ironbound Cider | 360 County Road 579, Asbury, NJ 08802 ironboundhardcider.com Offer: Mention City Lifestyle to receive 10% off your meal in the Tasting Room with the Friends + Family discount.

BASKING RIDGE

The Washington House | 55 S. Finley Ave., Basking Ridge, NJ 07920 washingtonhouserestaurant.com Offer: Mention City Lifestyle to receive half-price bottles of wine every Tuesday.

BERNARDSVILLE

Osteria Morini | 107 Morristown Road, Bernardsville, NJ 07924 osteriamorini.com/bernardsville-nj Offer: Mention City Lifestyle to receive a complimentary order of bomboloni for dessert. Red Horse by David Burke | 27 Mine Brook Road, Bernardsville, NJ 07924 redhorsebydb.com/restaurant-bernards Offer: Mention City Lifestyle to receive a City Lifestyle Chocolate Dome with the purchase of an entrée. Ristorante MV | 1 Mill St., Bernardsville, NJ 07924 | ristorantemv.com Offer: Mention City Lifestyle on Tuesday Sicilian Slice Night. With the purchase of an alcoholic beverage, receive your first plain Sicilian slice on the house. The Station Tavern by David Burke 45 Mine Brook Road, Bernardsville, NJ 07924 stationtavernbydb.com Offer: Mention City Lifestyle to receive a City Lifestyle Chocolate Dome with the purchase of an entrée.

LOCA L LIM E LIGH T | FO OD + BE VE RAGE

BRIDGEWATER

Fogo de Chão | 400 Commons Way, Suite 279, Bridgewater, NJ 08807 fogodechao.com/location/bridgewater Offer: Mention City Lifestyle to receive a complimentary dessert. The Bradford | 600 Somerset Corporate Blvd., seventh floor, Bridgewater, NJ 08807 thebradfordrooftop.com Offer: Mention City Lifestyle during happy hour from 5 to 7 p.m. Tuesday through Friday to receive discounted drinks and bites.

CLINTON

The Clinton House | 2 W. Main St., Clinton, NJ 08809 | theclintonhouse.com Offer: Mention City Lifestyle to receive a complimentary dessert with the purchase of two entrées.

GLEN GARDNER

The Inn at Glen Gardner | 161 Main St., Glen Gardner, NJ 08826 | theinnrestaurant.com Offer: Mention City Lifestyle to receive a complimentary dessert.

LEBANON

Metropolitan Seafood | 1320 Route 22 West, Lebanon, NJ 08833 | metroseafood.com Offer: Mention City Lifestyle to receive 5% off any purchase.

SOMERVILLE

Cafe Picasso | 81 Main St., No. 1, Somerville, NJ 08876 | cafe-picasso.com Offer: Mention City Lifestyle to receive a complimentary appetizer. Ready to dine? Visit any featured establishment this month and mention the “City Lifestyle Special” to claim your treat. Don’t forget to follow @gardenstatecircle and @tiffanyknowsnj to enter our giveaways!

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/B R I D G E WAT E R

OCTOBER 2026

events A S E L E C T I O N O F U P C O M I N G LO C A L E V E N T S

EVE RY SAT U RDAY IN O C TO B E R

Bedminster Farmers Market River Road Park, 3055 River Road, Bedminster, NJ 07921 | 9:00 AM Shop fresh produce, locally made foods and handcrafted goods from regional farmers and vendors at Bedminster’s weekly farmers market. The market runs every Saturday except Oct. 17, giving shoppers plenty of opportunities to support local producers throughout the fall. Learn more at bedminster.us. O C TOBE R 4 T H

1770s Festival Lord Stirling Manor, 96 Lord Stirling Road, Bernards, NJ 07920 | 11:30 AM Step back into the 18th century at the annual Lord Stirling 1770s Festival. The living history event features Colonial craftspeople, music, cider pressing demonstrations, festive performances and Revolutionary War militia maneuvers. Visitors can experience daily Colonial life and learn about Somerset County’s history and local Revolutionary War hero Lord Stirling. Sign up at somersetcountyparks.org O C TOBE R 1 0 T H

Fall Fest Community Day River Road Park, 1352 River Road, Bedminster, NJ 07921 | 12:00 PM Bedminster’s annual Fall Fest Community Day features live music, food, vendors, children’s activities, contests and entertainment for all ages. The popular community celebration brings neighbors and visitors together for an afternoon of seasonal fun. Rain date: Oct. 11. View event details at bedminster.us O C TOBE R 1 0 T H – 1 1 T H

Somerset County’s Weekend Journey Through the Past USGA Golf Museum and Library, 77 Liberty Corner Road, Liberty Corner, NJ 07938 | 9:00 AM Explore Somerset County’s history during the 21st annual Weekend Journey Through the Past. Visit historic sites and enjoy complimentary admission to the USGA Golf Museum and Library, along with complimentary putting on the Pynes Putting Course, with putters and golf balls provided. Learn more at usga.org. O C TOBE R 1 1 T H

Andi’s Team 5K Walk & Run Duke Island Park, Old York Road, Bridgewater, NJ 08807 | 7:00 AM The fourth annual “Andi’s Team 5K Walk & Run” features a charity race, a children's fun run, local food trucks, vendors and family activities raising vital research funds for the A-T Children's Project. Learn more at atcp.org. O C TOBE R 1 7 T H

Far Hills Race Meeting Moorland Farm, 50 Route 202, Far Hills, NJ 07931 | 8:00 AM The 105th Far Hills Race Meeting brings world-class steeplechase racing, tailgating, family activities and fall traditions to Moorland Farm. Gates open at 8 a.m., with the first race scheduled for 1 p.m. The event runs rain or shine and supports health care initiatives throughout the region. Reserve your spot at farhillsrace.org

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