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CIT Y LIFEST YLE RESTAU RANT M O NTH: SEE WH O’ S PARTI CI PATI NG FO O D IN FLU EN CER CAT RIECH ERS E XPLO RIN G NO RTH HU NTERDO N’ S FO O D SCEN E

O C TO B E R 2 02 6

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LIFESTYLE LETTER

A Taste of North Hunterdon 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, dinner out usually starts with a few appetizers, which somehow turns into a few more than we needed. I can thank my husband—he’s always up for adding one more to the table. By dinner’s end, we’re gathering takeout boxes and wondering how we ordered so much food. Yet somehow, there’s always room for dessert. That’s why this month’s food issue is one of my favorites. Our cover story on page 30 introduces Cat Riechers of @njfood_travels. What began as a place to share meal photos has grown into a celebration of New Jersey’s restaurants and culinary communities. Her story is a reminder that some of our best food memories are about the people around the table. That same spirit of gathering makes City Lifestyle Restaurant Month a perfect fit. Throughout October, local spots are offering special perks just for City Lifestyle readers, giving you another reason to share a meal somewhere close to home. Turn to page 20 for participating restaurants and their offers, and follow @TiffanyKnowsNJ for restaurant giveaways all month long. If you’re in the mood to try something unexpected, there’s more local flavor on page 24 at The Inn at Glen Gardner. Seasonal menus, inventive dishes, Sunday brunch and Thursday Fried Chicken Night give guests plenty of reasons to come back and discover something new. Of course, whether you’re dining out or cooking at home, so many good moments begin in the kitchen. On page 12, 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 18, 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. 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.

T I F FA N Y & JA K E S LOW I N S K I , P U B L I S H E R S @NORTHHUNTERDONCITYLIFESTYLE

October 2026 PUBLISHER

Jake Slowinski | jake.slowinski@citylifestyle.com CO-PUBLISHER

Tiffany Slowinski | tiffany.slowinski@citylifestyle.com E D I TO R I AL C O O R D I N ATO R

Brooke Boyer | brooke.boyer@citylifestyle.com SAL E S D I R E C TO R

Emily Labdon | emily.labdon@citylifestyle.com AC C O U N T M AN AG E R S

Rose Balisi | rose.balisi@citylifestyle.com Jessie Fernandez | jessie.fernandez@citylifestyle.com INTERNS

Georgia Kissel, Lindsey Venezia CONTRIBUTING WRITER

David Burke C O N T R I B U T I N G P H OTO G R AP H E R S

Gravitude Brand Lab, Magnolia Home Remodeling, Jillian Spencer Photography, Nev Photography

Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Andrew Sapad LAYOUT DESIGNER Jamie Housh QUALITY CONTROL SPECIALIST Marina Campbell

Learn how to start your own publication at citylifestyle.com//franchise. Proverbs 3:5-6 North Hunterdon City Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the North Hunterdon area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect

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L I F E ST Y LE LE T T E R

Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in North Hunterdon City Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

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

30 Featured

24 30

Print Prestige Meets Digital Power.

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

City Lifestyle Restaurant Month

Celebrate local dining with special perks and exclusive giveaway prizes

Always Something New

Seasonal menus and bold flavors redefine dining at The Inn.

Lifestyle Letter

City Scene

Business Monthly

Home Update HOME SERVICES

Culinary Creations FOOD + BEVERAGE

Local Limelight FOOD + BEVERAGE

Local’s Choice FOOD + BEVERAGE

Inspired By FOOD + BEVERAGE

Events

Face Behind the Camera

Cat Riechers explores New Jersey’s food scene, one restaurant, dish and experience at a time.

On the Cover Discover local food blogger Cat Riechers (@njfood_travels) as she shares New Jersey’s best restaurants, coffee shops, and hidden culinary gems. Photography: Nev Photography

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OCTOBER 2026

city scene WHERE NEIGHBORS CAN SEE AND BE SEEN

AR WORKSHOP CLINTON NORTH HUNTERDON HIGH SCHOOL

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BLUEPRINT MENTAL HEALTH

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NORTH HUNTERDON HIGH SCHOOL

1: Talented performers celebrated at the Rising Star Awards at Paper Mill Playhouse, honoring outstanding theater achievements. 2: AR Workshop Clinton welcomed a bachelorette party for a fun, creative workshop experience. 3: AR Workshop Clinton brought guests together for a fun-filled Mahjong experience. 4: Blueprint Mental Health welcomed its new senior clinician, Marianne, LPC, as a full-time team member. 5: EPIC Dance Company celebrated a memorable Season 14 in Wisconsin, earning Victory Cup honors and special awards. 6: Spotted Home Grown Mobile Vet owner Amanda Struening, sharing her expertise with East Amwell Pre-K students. 7: North Hunterdon students Jonathan Lewis and Ryder Roberts performed with the SteelStacks All-Star Jazz Band during Musikfest.

Want to be seen in the magazine? TA G Y O U R I N S TA G R A M P H O T O S W I T H @ N O R T H H U N T E R D O N C I T Y L I F E S T Y L E

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OCTOBER 2026

business monthly A ROUNDUP OF NEWS F R O M LO C A L B U S I N E S S E S

Set the Table Owner Opens Mahj N More Mahj N More, a new community-focused venue from Set the Table owner Elisa Cioni, has opened at The Shoppes at the Farm in Whitehouse Station. The space offers organized game sessions, instructional classes, creative workshops, and private event opportunities designed to bring people together. The expansion builds on Cioni’s hospitality background while introducing a new destination for recreation, connection, and community gatherings in Hunterdon County.

Scan to read more

Blueprint Mental Health Welcomes First LMFT 10

B USIN E SS M ON T H LY

Blueprint Mental Health announced the addition of Courtney Hogan, its first Licensed Marriage and Family Therapist (LMFT), expanding the practice’s mental health services for individuals, couples, and families. With more than a decade of experience supporting relationships and clients of all ages, Courtney joins the team to provide additional therapeutic expertise and care. The expansion reflects Blueprint’s continued growth and commitment to increasing access to professional mental health services within the community. Photography by Blueprint Mental Health

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Hunterdon County Beer Trail Launches 2026 Passport Season The 2026 Hunterdon County Beer Trail Passport season kicked off with a record turnout of more than 650 attendees at Prallsville Mills in Stockton. Organized by the Hunterdon County Department of Economic Development and Tourism, the program invites residents and visitors to explore nine participating breweries, collect passport stamps and discover nearby restaurants, farms, shops and attractions. Completed passports earn a reward and after-party invitation. The season runs through Dec. 31. Learn more at explorehunterdonnj.com/ beer-trail-homepage.

20+ YEARS OF LOCAL LANDSCAPING EXPERIENCE

2D / 3D RESIDENTIAL DESIGNS POOLS + PATIOS OUTDOOR KITCHEN

WALKS+ SEATWALLS LIGHTING + PLANTING

Photography by County of Hunterdon

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/N ORTH H UN T E R D O N

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/N ORTH H UN T E R D O N

“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/N ORTH H UN T E R D O N

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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.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/N ORTH H UN T E R D O N

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 20

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/N ORTH H UN T E R D O N

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 entree. 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!

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ALWAYS ARTICLE BY BROOKE BOYER PHOTOGRAPHY BY JILLIAN SPENCER PHOTOGRAPHY

Something

NEW

Seasonal menus and bold flavors redefine dining at The Inn. At The Inn at Glen Gardner, familiarity isn't found in a menu that never changes. Instead, it's found in the confidence that every visit will offer something thoughtfully crafted, beautifully executed and completely original. Celebrating nearly six years in business, the Hunterdon County restaurant has quietly built a loyal following by embracing one philosophy: keep guests coming back with food they can't experience anywhere else. Located just north of Clinton, The Inn blends elevated American cuisine with global inspiration, creating seasonal menus that evolve four times each year. Every change brings an entirely new collection of appetizers, entrées, desserts and cocktails designed around fresh ingredients, collaborative creativity and the changing flavors of the season. "Our menu changes four times a year," says co-owner Ashley Natale. "We don't ever want the menu to become stale." That commitment to reinvention has become one of the restaurant's defining characteristics. While beloved staples—including the filet mignon, burger, calamari and ever-popular deviled eggs— remain, many dishes disappear with the seasons, only to return months or even years later in an entirely new form. Chef Dan Natale and his culinary team continually challenge themselves to create dishes that push beyond the ordinary. Game meats like elk, venison, wild boar, quail and oxtail frequently appear as seasonal specials, while global flavors from the Middle East, Asia and Europe influence composed dishes that feel both adventurous and approachable.

LOCA L’S CH OICE | FO O D + BE VE RAGE

"We get bored in the kitchen cooking the same things," Natale says. "We're just trying to get different cuts of meat you don't see, different animals you don't always see—something to keep it fresh and original." The result is a menu that reflects curiosity as much as craftsmanship. A pomegranate lamb shank may sit alongside an orangebraised quail, while Indian-inspired oxtail or house-made wild boar agnolotti introduce guests to flavors they may have never considered ordering before. Even so, The Inn understands that memorable dining should never feel intimidating. Over the years, the team has learned that presentation matters just as much as description. Rather than overwhelming guests with unfamiliar culinary terminology, they focus on approachable menu language while allowing the food itself to surprise diners. That trust has become one of the restaurant's greatest strengths. "We've learned over the years that people know when they come to our restaurant they're going to get something good no matter what it is," Natale says. "They feel like they can take risks and order something they wouldn't normally get." That confidence extends well beyond the kitchen. Before each seasonal launch, servers participate in complete menu tastings, allowing them to confidently guide guests through every ingredient, flavor profile and preparation. Whether recommending duck to a first-time diner or explaining a new seasonal special, the staff shares the same passion for introducing guests to something new.

“Our menu changes four times a year, we don’t ever want the menu to become stale.” —Ashley Natale. CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/N ORTH H UN T E R D O N

“We get bored in the kitchen cooking the same things, we’re just trying to get different Behind the bar, that creativity continues. While the cocktail and kitchen teams develop menus independently, they often discover natural pairings through shared seasonal ingredients. Rhubarb, peaches, cranberries and other fresh produce frequently appear across both food and beverage menus, while house-made syrups and unique spirits ensure every cocktail feels just as distinctive as the cuisine. The Inn's commitment to originality doesn't mean abandoning comfort. Instead, it elevates familiar favorites through thoughtful technique, quality ingredients and careful composition. Every plate is intentionally designed, proving that even classic American fare can feel fresh when viewed through a new lens. That evolution did not happen overnight. When the restaurant first opened, the menu leaned toward more familiar flavors. Specials became a way to test adventurous ideas before bringing them into the regular rotation. Over time, that process helped build trust and gave the kitchen confidence to take bigger creative risks. Today, that experimentation is collaborative. Chef Dan works closely with his cooks, while Natale gives her bartenders room to develop their own recipes. Both teams bring ideas to the table, refine them and put their mark on the finished product. For the kitchen, that can mean transforming a familiar ingredient with an unexpected preparation; for the bar, it can mean creating an in-house syrup or a cocktail guests would not easily recreate at home. The philosophy is especially evident in the restaurant's composed dishes. Rather than simply pairing a protein with a standard starch and vegetable, the team considers every component together. A duck dish, for example, can showcase multiple preparations and techniques, creating a plate with depth and balance. Beyond its ever-changing seasonal menus, The Inn has also created recurring dining experiences that give guests another reason to make a return visit. Sundays bring brunch, offering a more relaxed way to experience the restaurant while still showcasing the creativity that defines its kitchen and bar. Then, on Thursdays, the mood shifts to something decidedly more comforting with the restaurant's "Fried Chicken Night." The weekly tradition puts a familiar favorite in the spotlight while

LOCA L’S CH OICE | FO O D + BE VE RAGE

cuts of meat you don’t see, different animals you don’t always see— something to keep it fresh and original.” —Dan Natale.

Owners, Chef Dan and Ashley Natale

giving the team an opportunity to put its own thoughtful spin on a dish everyone knows and loves. Seasonality remains the foundation. Fall guests can look forward to dishes such as duck two ways, while ingredients like cranberries and other cooler-weather produce inspire new combinations. The goal isn't to repeat last year's menu simply because a season has returned. Instead, the team starts fresh, sometimes revisiting an ingredient or favorite idea in a completely different way. That same philosophy creates a sense of anticipation among returning guests. They may arrive with a favorite dish in mind, only to discover a new preparation that quickly becomes their next favorite. As another season approaches, so will another entirely new menu. That's exactly how the team prefers it. That approach keeps The Inn exciting for regulars while giving new guests a reason to return. For guests, every visit offers the excitement of discovering something unexpected. For The Inn at Glen Gardner, it's simply the way great food should be—always evolving, always inspired and always worth coming back for. Discover the latest seasonal menu, Sunday brunch and Thursday Fried Chicken Night at theinnrestaurant.com.

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FACE BEHIND

the Camera

Cat Riechers

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

CAT RIECHERS EXPLORES NEW JERSEY’S FOOD SCENE, ONE RESTAURANT, DISH AND EXPERIENCE AT A TIME.

ARTICLE BY BROOKE BOYER PHOTOGRAPHY BY NEV PHOTOGRAPHY

For Cat Riechers, a great meal is about much more than what is on the plate. It is about the people around the table, the restaurant behind the dish and the memories created along the way. That philosophy has guided Riechers since she launched her Instagram page, @njfood_travels, in July 2019. What began as a personal photo archive has grown into a celebration of New Jersey’s restaurants, coffee shops, wineries and culinary communities. Riechers loved taking photos whenever she went out to eat, capturing both the food and the people she was with. Eventually, her friends and family grew tired of waiting for her to photograph every dish and jokingly suggested she put the pictures online or start a blog. So, she did. Her first restaurant collaboration was with a Chinese restaurant, where she asked staff to choose the dishes they wanted to promote, resulting in nearly 100 photos of edamame. Soon after, a pizza restaurant asked her to film a video. Though she had no professional photography or videography experience, the video took off as short-form food content began gaining popularity. Today, Riechers estimates she has completed about 2,500 collaborations with restaurants and coffee shops throughout New Jersey. Despite that growth, she still approaches @njfood_travels as a hobby rather than a business. She does not rate restaurants, choosing instead to focus on sharing the experience. That approach has helped her build trust with her followers and the restaurants she visits. Her content is also intentionally centered on the food rather than herself. Riechers rarely appears on camera, opting instead for visual moments that immediately capture attention: a dramatic cheese pull, a burger split down the middle or noodles being lifted high above a bowl. Behind the scenes, her boyfriend, Sergio, serves as her unofficial “marketing manager” and hand model, helping prepare dishes and execute those picture-perfect CONTINUED >

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moments. Friends and family members have also become their self-described “foodterns,” joining her for meals and helping make the experiences feel authentic and fun. That authenticity became especially important when the COVID-19 pandemic hit shortly after she launched the page. What began as a fun way to document meals quickly became a platform for supporting struggling local businesses. Riechers is especially proud of New Jersey’s culinary diversity. While the state may be famous for pizza and bagels, she believes its greatest strength is the variety of cultures. One recent stop brought her to The Clinton House in Clinton, a historic restaurant that has become a destination for diners looking for an elevated meal in a welcoming setting. During her visit, Riechers sampled several dishes, including the Lobster BLT with bacon. She also tried the seared blackened tuna, ratatouille with zucchini, eggplant, bell pepper, tomato, onion, banana pepper and basil, along with a mango beet salad and charcuterie board. For Riechers, the appeal was not simply photographing a beautiful spread. It was experiencing the restaurant as a whole—from the setting and presentation to the variety of dishes that made the meal memorable. Some of Riechers’ favorite dining memories have little to do with food alone. At El Tule in Lambertville, she enjoyed

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

a three-hour patio lunch of birria tacos and nachos with her mother. At Sergeantsville Inn, a cozy spot with exposed brick, she once “kidnapped” her corporate boss for a long Italian lunch. Those memories capture what Riechers loves most about food: It gives people a reason to gather. Her background in marketing and communications has certainly helped shape the page. Understanding audiences, copywriting and what makes people stop scrolling has given her the tools to turn a simple meal into compelling content. But her life extends far beyond the food world. Riechers describes herself as the “queen of a million little jobs.” Along with her corporate career, she writes freelance copy and articles, coaches young girls as a softball pitching coach and runs a seasonal crumb cake business, Cat’s Crumbs, during the holidays with her Grandma’s secret recipe. As for what comes next, she lets it happen naturally. An upcoming trip to Portugal will give her another opportunity to explore food and culture. She plans to launch a “Tosta Mista Challenge,” documenting the country’s beloved ham and cheese paninis. For Riechers, there is always another restaurant to discover, another dish to photograph and another story waiting around the table. Follow Cat at @njfood_travels for restaurant finds, local favorites and delicious inspiration.

Cat Riechers filming content

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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

T H U RS DAYS T H RO UG H O UT O C TO B E R

Skunktown Karaoke Night Skunktown Distillery, 39 Stangl Road, Flemington, NJ 08822 | 6:30 PM Sing along at Skunktown Distillery’s weekly karaoke night, hosted by DJ Ted D’Bierre of LionFire Entertainment. View event details at loveflemington.com O C TOBE R 6T H

Taste of Hunterdon 5 East Main St., Flemington, NJ 08822 | 5:00 PM Taste of Hunterdon brings together local food and wine tastings, live music and a silent auction for an evening benefiting Prevention Resources and its community programs. The 2026 event will also honor local community leaders for their contributions to Hunterdon County. Tickets are required and advance purchase is encouraged. View event details at njprevent.com. O C TOBE R 1 0 T H

Flemington Cruise Night Main Street & Stangl Road, Flemington, NJ 08822 | 4:00 PM Classic cars take over downtown Flemington during this community cruise night, featuring Oldsmobile, AMC, Mercury and Mopar vehicles. The evening also includes live music, kids’ activities, door prizes and special trophies, with a fundraiser benefiting the Flemington Fire Department. Admission is free. Rain date: Oct. 17. Learn more at flemingtoncarshows.com O C TOBE R 1 6T H

Third Friday Board Games Flemington DIY, 26 Stangl Road, Flemington, NJ 08822 | 7:00 PM Bring a favorite board game or choose from Flemington DIY’s collection during this casual, all-ages game night, with opportunities to meet new people and play in a relaxed setting; admission is free, and donations are welcome. Learn more at flemingtondiy.org. O C TOBE R 1 7 T H

Live Jazz–Dan Wilkins Quintet Flemington DIY, 26 Stangl Road, Flemington, NJ 08822 | 7:30 PM The Dan Wilkins Quintet, featuring Julian Lee on vibraphone, performs an evening of live jazz with Wilkins on saxophones, Anthony Aldissi on piano, Joe Michaels on bass and Hugh Kline on drums; tickets and information at flemingtondiy.org/jazz.

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