Skip to main content

Anthony Bourdain Honored with Official Food Trail in New Jersey

Many folks — including travelers, those in the culinary world, and everyone here at The Manual — were shocked and heartbroken by the unexpected suicide of Anthony Bourdain. In the year since his passing, legions of fans have scrambled to honor him as best they can. So, it seems only fitting that New Jersey, a place he likened to his spiritual home, is doing the same by creating an official food trail in his name.

Anthony Bourdain Christopher Bourdain Parts Unknown Kubels New Jersey
Anthony and Christopher Bourdain at Kubel’s in New Jersey. CNN

In summer 2018, New Jersey Assemblyman Paul Moriarty and Assemblywomen Carol Murphy and Angela McKnight presented a resolution to the state’s Division of Travel and Tourism to establish the Anthony Bourdain Food Trail. The route includes 10 restaurants the chef visited during a 2015 episode of CNN’s Parts Unknown the explored New Jersey:

  • Fork (Atlantic City)
  • Dock’s Oyster House (Atlantic City)
  • Tony’s Baltimore Grill (Atlantic City)
  • James’ Salt Water Taffy (Atlantic City)
  • Hiram’s Roadstand (Fort Lee)
  • Frank’s Deli (Asbury Park)
  • Kubel’s (Barnegat Light)
  • Lucille’s Country Cooking (Barnegat)
  • Tony and Ruth Steaks (Camden)
  • Donkey’s Place (Camden)

The resolution passed and the official kick-off takes place June 13-14 at several of the trail’s locations. According to Asbury Park Press, statewide ceremonies include appearances by Bourdain’s brother, Christoper, who was also featured in the New Jersey episode.

Most of these restaurants were favorites of Bourdain’s, and all are local institutions. During the episode, Bourdain and brother Christopher ate a mound of clams and local beer at Kubel’s seaside diner; downed a ripper hot dog and a cheeseburger at Hiram’s Roadstand; ordered “a classic Jersey sandwich” at Frank’s Deli in Asbury Park; and capped it off in Atlantic City with treats from James’ Salt Water Taffy. To be sure, this is not haute cuisine. These restaurants serve only the finest, least pretentious comfort food New Jersey has to offer.

Tony's Baltimore Grill/Facebook

Bourdain began his restaurant career washing dishes at a Massachusetts clam shack. He ultimately returned to New York to work as the executive chef at the famed Les Halles. However, he never forgot his roots, and his love for New Jersey ran deep. In the Jersey episode of Parts Unknown, he recalled fond childhood memories in Leonia and exploring the restaurants and beaches of the Jersey Shore. In classic Bourdain fashion: “I didn’t smoke dope down here. I was looking for dope, but as a 12-year-old, it’s hard to come by … I was up to every variety of criminal, anti-social behavior down here.”

The chef was, of course, well-known for his caustic, self-effacing sense of humor. He disdained praise and was humble to a fault. So, the irony of the Anthony Bourdain Food Trail is that he probably would’ve hated it. And, for that, Chef, we thank you.

Article originally published by Mike Richard on June 14, 2019. Last updated by Nicole Raney in June 2019 to include information on the official opening.

Editors' Recommendations

Mike Richard
Mike Richard has traveled the world since 2008. He's kayaked in Antarctica, tracked endangered African wild dogs in South…
Dogfish Head and Northern Monk are collabing for a trans-Atlantic rye IPA
dogfish head northern monk collab screenshot 2024 06 10 184512

Iconic U.S. craft brewery Dogfish Head is collaborating with hip British brewery Northern Monk to create a rye session IPA that brings together the best of each brewery. The collaboration is the first in a series from Northern Monk, working with a group of friends called Endless Hum, aiming to celebrate bands and artists beloved by the brewers and to create the perfect beer for watching your favorite musicians live.

The rye session IPA is citrusy with orange and resin, plus juniper, sage, and other spices and features a hint of tropical fruit.  "Monk and Dogfish Head came up with the concept over two shared ideas; firstly, we both have enjoyed playing with small percentages of rye in the grist of session beers for that extra depth of flavor and mouthfeel it can bring, and secondly, we both enjoyed the white sage twist we added to last year's Hop City collaborative release," Northern Monk writes.

Read more
These new whiskies from Chivas Brothers can only be found in duty free
Pick up a bottle the next time you travel
Scotch drams

Two new whisky collections from Chivas Brothers are on their way to release, but if you want to pick up a bottle from either, then you'll need to check your airport next time you're flying. The new releases are exclusive to "global travel retail" -- or duty-free to you and me.
Royal Salute Small Batch Collection
The first of the pair comes from Royal Salute, which is debuting its Small Batch collection. The idea is to showcase rare and unusual whiskies that have been aged for several decades in various casks. Eight whiskies are in the collection, all presented in distinctive purple packaging and each aged between 25 and 28 years. Some of the casks used include rye, French oak, and Pedro Ximénez sherry, and the bottles will sell for between $450 and $750.

“Each of the eight whiskies available in this Small Batch collection were matured in special casks which I have personally selected on my travels around the world," said Sandy Hyslop, master blender at Chivas Brothers. "This is a truly unique collection, with each individual whisky having a unique flavor profile, providing an array of choice to suit different preferences and open up new tasting experiences.”
Ballantine's Golden Hour
The second release is from Ballantine's, which is introducing a 23-year-old Golden Hour series. The series features blended Scotches aged for 23 years, with the first release aged in Cognac casks. This 40% abv bottle will be released first in travel retail in the Asia Pacific region, selling for $279.

Read more
Grab some pastis and try a Mauresque cocktail
The Mauresque cocktail is perfect for a hot summer day
pastis mauresque cocktail stephan coudassot fbzljy8kmpy unsplash

One of the great delights of being a cocktail enthusiast is trying new flavors and drinks from around the world that you might be not exposed to otherwise. One drink that's popular in its home country of France but rarely seen outside it is pastis -- an anise-flavored spirit that's commonly enjoyed as an aperetif (and occasionally used in cooking as well). Flavor-wise, pastis is similar to its better-known cousin, absinthe, but it doesn't have such pronounced bitterness and uses milder star anise for flavoring rather than the brash green anise.

That makes pastis a more sippable, mellow alternative to absinthe. On hot days, it's commonly mixed with water and ice for a pre-dinner drink. This preparation is also responsible for the drink's most distinctive feature: when water is added, it turns from clear yellow to soft, milky white.

Read more