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Vincentown Diner

In need of a late night bite to eat and still stay healthy, my companion and I ended up at the Vincentown Diner. Located on Route 206,  the diner sees plenty of traffic.

What my companion and I appreciate is their dedication to local products. We were greeted by an extremely cheerful waitress who was very patient with our delay in beverage choice.  Vincentown Diner's commitment to local extends to NJ wines! Which you know excited my companion and I. We decided on a Vidal Blanc from nearby Valenzano Winery. Diner menus are always make it hard to order because they are so large, Vincentown Diner makes it even more difficult with their great list of specials. I went with something called Chicken Kalamata, which was chicken breasts topped with garlic, olives and tomatoes, served over spinach. It was supposed to come with mashed potatoes but I subbed them with beet salad, you know how I love my beets :). My dining companion ordered fried oysters and subbed regular fries for sweet potato fries. Both entrees came with soup or salad, we chose salads.

And they were great salads, mixed greens, shaved red onion, grape tomatoes and the best part? Fresh cranberries, yes not dried cranberries but actual fresh Jersey cranberries. We sipped our wine while enjoying our salads with oil and vinegar. Next came our entrees which came out looking fabulous, different from your typical diner fare. My chicken was cooked perfectly and the salty olives were perfect with the sweet tomatoes. And the beet salad? Yum-o! My companion gobbled up his fried oysters and sweet potato fries, it really hit the spot for him after a long day of tax returns.

If you are looking for the relaxing atmosphere of a diner but above average food, Vincentown Diner is your place. There are so many great things on the menu, plus NJ wines and a great beer list too. Don't just take my word for it take a road trip down 206 and stop for bite and a sip at Vincentown Diner.


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"Paleo Burritos" AKA stuffed collard greens

I recently discovered another use for collard leaves, a replacement for our old friend known as tortillas or wraps. After removing the stems and taking a quick 3 to 5 minute bath in boiling water they are ready to go. They are more durable than lettuce and fold over a little easier after being boiled. I have used them to make a variety of lunchmeat and grilled chicken wraps recently and then I got to thinking, couldn't I make a burrito out of them? Once I assembled them, it reminded me more of stuffed cabbage than burritos, call it whatever you want, they were still yummy. So, I'll share the recipe with you.

This recipe should be considered a guide and you can change and swap any way you wish.

Approximately 4 collard leaves
1 lb ground turkey
1/2 yellow onion sliced thin
1 green bell pepper sliced thin
1 4 oz can green chiles
1 15 oz can of diced tomatoes
the following spices can be added to your taste (I don't measure)
chilli powder
garlic powder

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A while ago, I learned of a guy making t-shirts and stickers with the phrase Eat More Kale on them and I was like "wow, I love kale, I need those!". And upon going through the process of finding Robert Muller Moore's website I found out more about him and learned some shocking stuff that he is going through.

If you live in an area where the fast food chain, Chik-Fil-A exists you may be familiar with their slogan and signs (including a cow) that read, "Eat Mor Chikin". So, they have been fighting to keep Robert from using the phrase Eat More Kale as they believe it is too similar to their slogan.

I support the Eat More Kale website, I'm a fan on facebook and I try to follow the story as best I can. Recently, I saw another blogger share a post about this struggle, including the Letter of Protest (see end of this post for reference) that Chik-Fil-A submitted, as I began to read it, I became very annoyed. Chik-Fil-A claims that because they …