Connect with us

New Jersey

Best hidden gem restaurants in New Jersey? 15 spots worth the trip

Published

on

Best hidden gem restaurants in New Jersey? 15 spots worth the trip


play

You already know about the bar pie at Star Tavern in Orange and have splurged on the chef’s tasting at Elements, a Princeton farm-to-table eatery that’s been called the best restaurant in New Jersey.

You’ve enjoyed the steak at The Butcher’s Block in Long Branch, and gathered with friends and family for prime rib and the salad bar at The Pub in Pennsauken.

Advertisement

These are the New Jersey restaurants, among so many others, that earn heaps of attention and praise — and deservedly so. But our state is peppered with hidden gems that fly under the radar, quietly putting out excellent food and great service without all the fanfare.

Here are 15 to try.

Café on the DL, Laurel Springs

Chef and owner Dan DiGiuseppe opened Café on the DL in a Marlton corporate office buliding in 2022.

But the restaurant quickly outgrew that space.

Advertisement

“Things took off for us in 2023 and 2024 and it allowed us to outgrow the small, restrictive space in Marlton,” DiGiuseppe said. “We shifted everything to Laurel Springs, opening there in January of 2025.”

At the 40-seat Café on the DL, which serves lunch and dinner, popular dishes include the “Chicken Italiano” and “Truff, Buff & Crispy Honey” sandwiches, the “Off the Walldorf” salad, and short rib grilled cheese, garlic-parm tots, and “anything short rib,” DiGiuseppe said.

“Our short rib is a 16-hour prep start to finish, fall-off-the-bone tender and very popular,” he said.

DiGiuseppe still has the Marlton space, now called Greentree on the DL. It is a grab-and-go satellite location serving breakfast and lunch takeout on weekdays.

Advertisement

Go: 415 N. White Horse Pike, Laurel Springs; 856-656-9282; instagram.com/cafeonthedl

The Cubby Hole, Moorestown

Tucked away on Main Street, The Cubby Hole is a lovely little breakfast, brunch and lunch spot in Moorestown.

Owned by township couple Tyler and Aimee Dahl, The Cubby Hole, which originally opened in a smaller space down the street, moved to its current location in 2020. The space is cozy and intimate with a handful of tables, plus outdoor seating. If you venture in, you will likely be pleased with the made-from-scratch offerings and bright, welcoming atmosphere.

The menu boasts apple cinnamon and banana walnut pancakes, blueberry ricotta lemon pancakes, crêpes, Greek yogurt, huevos con salsa, spicy avocado toast, omelets, breakfast sandwiches and wraps. There also are seasonal specialties such as strawberry shortcake French toast and honey butter pancakes.

Advertisement

Fresh coffee, cold brew, lattes, chai and more are served, too.

Go: 37 East Main St.; 856-234-4372; instagram.com/thecubbyholemoorestown

Fresh Tiki Bar, Somerville

A small-but-mighty sweet tooth’s paradise, Fresh Tiki Bar offers unique handcrafted desserts, with new options added all the time. Holidays are especially festive, as seasonal delights are always on the menu, too.

Its creations include waffles on a stick with warm butter glaze, toppings and drizzles; ice cream sandwiches made with doughnuts and bubble waffles; and hot cocoa in flavors like Nutella, butterscotch and mint.

Advertisement

The desserts are served in a space that is just as fun as the menu. Pink walls are adorned with tropical touches in every corner, including neon flamingos, fluffy pink rugs, wicker chairs topped with plush pink cushions, and palm tree backdrops.

Go: 5C Division St., Somerville; 908-307-6002, instagram.com/freshtikibar

Haute Feast, Barnegat

You will have to wait until spring to enjoy a meal from Haute Feast, but the dishes crafted by Chefs Pablo Toxqui and Josh Blanco are worth the wait.

Located on the waterfront property of Barnegat Oyster Collective, a nursery-to-harvest oyster operation, the seasonal, farm-to-table BYOB is led by Toxqui, previously of Heirloom at the St. Laurent in Asbury Park and One Willow in Highlands, and his wife, Carey Semprevivo.

Advertisement

They showcase local oysters by serving them raw, cooking them over fire on an outdoor grill and dotting them with butter, or turning them into chowder. Local vegetables are put to use in dishes like “Fancy Toast,” made with grilled Benchmark Breads sourdough topped with mint pea hummus, pickled turnips, green garlic and chive blossoms, and a teres major filet with beet horseradish cream and potato cheddar foam.

Go: 483 East Bay Ave., Barnegat; hautefeast.com

Kimchi-Hana, South Plainfield

Don’t let the half-lit “SUSHI” sign at Kimchi-Hana in the Burlington Coat Factory strip mall fool you. This Korean barbecue eatery in South Plainfield is usually filled with a savory smell and (mostly) Korean customers, eating marinated meats cooked over an open charbroiler on their individual tables.

Advertisement

Although there are lots of options for Korean entrees at Kimchi-Hana, such as seafood hot pots full of cod and vegetables as well as rice bowls and noodle dishes, the go-to is the Korean barbecue, which can go bite-for-bite against any revered New York City Korean barbecue spot.

For two people, choose two or three meats (our favorites are wang kal bi, or marinated beef short rib, and beef tongue). These meats are accompanied by lettuce wraps and 10-plus plates of traditional side dishes including kimchi, made from fermented and seasoned vegetables.

Go: 6101 Hadley Road, South Plainfield; 908-755-0777, kimchi-hana.com

Koon Thai Eatery, Hillsdale

Thai dishes are turned on their heads, renamed and reinvented at Koon Thai Eatery in Hillsdale, because at this 2 year-old Bergen treasure, putting a contemporary twist on comfort classics is the driving vision.

Advertisement

Instead of pad see ew, Thai fried rice and satay chicken, (though they still have those, if you want), you’ll see “Hunger” (a flat, wide rice noodle dish topped with shrimp, sausage, chili jam and cashews), “Holy Fried Rice” (featuring garlic, sweet peppers, corn, basil, two types of soy sauce and more) and satay tacos (finished with peanut sauce and pickled vegetables).

From the fried Brussels sprouts drowning in whipped coconut milk to the crispy “Chicken Bomb” dripping with tamarind lime sauce, the chef’s specialties on the menu are entirely unique.

When we visit, we most enjoy the tempura-style red snapper with fried shallots; it’s tender, crunchy and reflective of that old-meets-new thesis. The crispy chicken thigh pad Thai, though, is a close second.

Go: 126 Broadway, Hillsdale; 551-246-3646, koonthaieatery.com

La Vita Italian Specialties, Sparta

Advertisement

Hidden in a bowling alley strip mall, La Vita Italian Specialties is a European provisions shop turning out some of the most delicious lunches in Sussex County. Run by the husband and wife-duo Wade Moises and Alexandra Hast — alumni of Del Posto, Rosemary’s and other powerhouse New York City restaurants — the tiny “deli” serves Michelin Bib Gourmand-caliber food in entirely unsuspecting digs.

Offered on a daily basis are fresh pastas, artisan sandwiches, house-made sausages, vegetable antipasti and more. The seafood specials, when served, come in varieties from tomato-glazed calamari glassato (with capers, raisins, garlic and chili) to slow-poached octopus, and the light-and-fluffy focaccia may be the best in the state. Opt for a sandwich, and you’ll end up with a top-notch showstopper featuring spice-rubbed lamb shoulder, chicken cutlets brined in mozzarella whey or even porchetta (with caramelized fennel).

And for dessert? Expect decadent sweets like ricotta bomboloni and chocolate espresso tiramisu.

Go: 83 Woodport Road, Sparta; 973-826-4624, lavitasparta.com

Loving Indian Kitchen, West Creek

Advertisement

You can count on one hand the number of Indian restaurants in Ocean County, which makes the addition of Loving Indian Kitchen, which opened less than a year ago in the tiny town of West Creek, so exciting.

The restaurant, which seats about two dozen diners, is a blink-and-you’ll-miss-it kind of place behind Brennan Fuels on Route 9. But gas station food, this is not. The menu is packed with authentic dishes, and the dining room is decorated with a floor-to-ceiling map of India.

Start with potato and pea-stuffed samosas, which come dusted with chaat masala and alongside mint and tamarind chutneys, or shrimp tandoori marinated in yogurt, spices and ginger. Chicken biryani is tender, fragrant and perfectly spiced, and cheese-stuffed garlic naan is perfect for dipping in butter chicken.

Go: 331 Main St., West Creek; 732-851-2955, loving-kitchen.com

Luca’s Ristorante, Somerset

Advertisement

Forget the tired Italian-American plates of chicken Parmesan and spaghetti and meatballs when you visit this authentic Italian restaurant, tucked into an unassuming Route 27 strip mall.

True to its motto, this 20-year-old family-owned restaurant offers an authentic yet modern taste of Ischia, an island in the Bay of Naples, with dishes like short rib chuck and ground beef meatballs with pine nuts and golden raisins, and cocoa agnolotti stuffed with butternut squash in an herb sauce.

The restaurant’s ambiance is just as flavorful as its fare, with an intimate space decked out with exposed brick walls, Italian murals and an old grape press.

Go: 2019 Route 27, Somerset; 732-297-7676, lucasristorante.com

Pierogies House, Morristown

Advertisement

Pierogies House owner Evelina Berc was born and raised in Leżajsk, Poland, where she learned family recipes (many from her grandmother) that are now on the menu at this cozy Morristown eatery, blocks off the Green.

The menu at Pierogies House includes pierogi (of course), bigos, stuffed cabbage, potato pancakes and more, all made from recipes passed down for decades in Berc’s family. They were recipes worth passing down: Everything here is delicious, from the classic pierogi of potatoes and cheese and kielbasa and sauerkraut to the modern culinary creations of Philly cheesesteak and vegan butternut squash varieties.

Order a bunch for the table, get a side of some world-class applesauce to go with the potato pancakes, don’t skip out on the bigos (hunter’s stew), and most certainly order a few stuffed cabbage rolls.

Go: 145 Morris St., Morristown; 973-432-8270, pierogieshouse.com

Shokra Soups, Willingboro

Advertisement

Shokra Soups, which focuses on vegan food, is a welcoming respite on a cold winter day.

Why? It’s in the name.

Soup offerings include navy bean, plant-based gumbo, plant-based wonton and much more. The restaurant also makes vegan and gluten-free lasagna, a plant-based lentil cheesesteak, smoothies, and wraps with fillings like jackfruit and plant-based tuna.

Shokra Soups is owned by Willingboro couple Cory and Ada Cottingham, and their eatery is not just a restaurant. The Cottinghams are part of wellness and educational empowerment workshops in town and have participated in food drives, too.

The restaurant also shares kitchen space with The Supreme Sweets Dessert Shop, which is located behind Shokra Soups in East Ridge Plaza and is known for its banana pudding and bean pies. Both are Black-owned businesses.

Advertisement

Go: 621 Beverly-Rancocas Road, Suite 2C; 609-614-1912, instagram.com/shokrasoups

Shoti Bread House, Fair Lawn

Georgian food may be the new “it” cuisine in America’s biggest cities, but in New Jersey, a good Adjaruli khachapuri — the country’s iconic boat-shaped, egg yolk-topped cheese bread — is harder to come by. Residents of Bergen County, however, are lucky to call their stomping ground home to a humble hole-in-the-wall serving authentic versions of all of the nation’s edible staples.

Shoti Bread House is an Eastern European fan favorite acclaimed for its made-to-order cheese breads, such as Imeruli, a pizza-sized round bread filled with sulguni cheese; Royal khachapuri, which is similar but boasts a flaky, phyllo-reminiscent dough; and the aforementioned Adjaruli.

Saluting only the restaurant’s breads, though, would be doing it a disservice, as the chefs also whip up killer khinkali (Georgian soup dumplings), savory khashi (a beef soup rumored to cure hangovers) and flavorful grilled meat skewers, to name a few.

Advertisement

Go: 14-29 River Road, Fair Lawn; 201-272-1900, instagram.com/shoti_bread_house

Tulip Tree Cafe, Howell

If dining in a pretty, homey and soothing space is something you enjoy, head to Tulip Tree Cafe.

The breakfast and lunch restaurant, which serves dinner on occassion, operates inside a farmhouse at Calgo Gardens, a garden center and gift shop in Howell. Dining inside feels like eating at a friend’s house, with low lighting, soft music, dining room tables and bench seating, and freshly baked muffins on the counter. When the weather is nice, opt for an outdoor patio in the garden.

The menu is full of familiar breakfast dishes — omelets with toast and fruit, challah French toast, and avocado toast with smoked salmon — that are made from family recipes, from scratch and with produce grown on the property. For lunch, a popular choice is a sandwich of thinly sliced avocado, roasted red peppers, tomato, arugula and sweet balsamic glaze, with a side of tangy, dilly potato salad, and other options include egg salad made with local eggs, and Waldorf chicken salad.

Advertisement

Go: 462 Adelphia Road, Freehold (physically in Howell); 732-256-9649, tuliptreecafe.com

Versac Main Street Cafe, Hackettstown

Just outside of downtown Hackettstown lies the hidden gem that is Versac Main Street Cafe, a Colombian-American spot with a huge menu and even bigger portions.

Go for breakfast, lunch or dinner; it’s all good. Breakfast offerings include a long list of omelets, a variety of breakfast arepas, huevos rancheros and more. Lunch includes American and Colombian sandwiches and wraps, and dinner brings fantastic entrées like lomo saltado, shrimp in garlic sauce, plantain patacones, steaks, seafood and much more.

Wrap up your meal with some Colombian sweets and pastries and you’ll be making plans to return to this spot.

Advertisement

Go: 103 Main St., Hackettstown; 908-850-7678, mainst-cafe.com

West Milford Airport Diner, West Milford

Hobby aviators in North Jersey may know West Milford Airport Diner well, but those unfamiliar with this casual eatery with an expansive, evolving menu ought to make plans to visit. You don’t need a plane, but you will need a car to travel through the forested, rolling hills that lead to the airport.

Like all great diners, the ambiance is immaculate, the service is friendly and quick, and the menu is robust. Unlike most diners, there’s a giant model airplane attached to the building. That alone is a sight worth seeing, but go on a calm day and you’ll see planes take off and land on the adjacent runway while you dine.

And what dining there is: all your diner favorites, plus a rotating list of inventive menu items and specials like maple chili chicken and waffles, a grilled mango and pineapple yogurt bowl, a falafel sandwich, a scrapple skillet, and barbecue chickpea and avocado flatbread.

Advertisement

Go: 126 Airport Road, West Milford; 973-506-6020, facebook.com/WMAirportDiner





Source link

New Jersey

How hunters are helping to feed those in need throughout New Jersey

Published

on

How hunters are helping to feed those in need throughout New Jersey


play

For more than 25 years, hunters around the Garden State have been making a difference by working with Hunters Helping the Hungry, a nonprofit organization that raises money and coordinates the efforts of hunters, butchers, and food banks throughout New Jersey to help put food on the table for those in need.

The program began during the 1997/1998 hunting season, a result of the efforts of three Hunterdon County hunters along with help from a butcher named John Person and Kathy Rummel, the director at the time of Norwescap.

Advertisement

“We started out 25 years ago just as hunters, you know, wanting to go out and get some extra deer. New Jersey had very liberal deer quotas and bag limits. You could get unlimited does,” said Lester Giese, one of the founders of Hunters Helping the Hungry. “I was on a trip, and I was going through West Virginia, and I saw at one of the gas stations a brochure for Hunters Helping the Hungry. I picked up the brochure and looked at it and said, ‘What a great idea.’ When I got back, as it turned out, the state legislature just recently passed a law to allow venison donations.”

Five deer were donated during that first season, according to Giese. Today, the organization averages about 1,000 donations per year, which amounts to between 23,000 and 28,000 pounds of venison, he said.

Overall, since the program’s inception, Hunters Helping the Hungry has facilitated the donation of nearly 2.5 million servings of venison.

While the program originally started as a way to assist hunters who could harvest more deer than they could use, the organization’s mission has expanded. According to its website, Hunters Helping the Hungry currently aims to:

Advertisement

  • Continue paying butchering costs for hunters who are able to take more deer than they can use;
  • Support municipal and private property owners that pay for the butchering process directly while they attempt to reduce the deer population on their property;
  • And set aside a portion of grants from the state Department of Agriculture to support and pay for the butchering of deer taken by farmers and their agents during depredation hunts.

These efforts ultimately help New Jersey’s food bank system and provide a source of protein to those in need, while also keeping the state’s deer herd in check

“So, kind of a nutshell, we started out just a small group of us with a small focus,” Giese said. “And now we’re trying to do a lot of things for a lot of people.”

The process: From forest to food pantry

In New Jersey the deer hunting season runs from the second week of September through the second week of February. According to Hunters Helping the Hungry board member Mark Charbonneau, this is one of the longest hunting seasons in the United States.

Hunters who want to make a donation bring their legally harvested deer to one of the state-inspected butchers that partner with the organization. Processing fees are paid to the butcher by Hunters Helping the Hungry from a fund consisting of donations and grants.

Advertisement

The butcher processes the deer at no cost to the hunter and gives it to one of the participating food banks, such as Norwescap, which partners with pantries in Warren, Sussex, and Hunterdon counties.

Venison issued to the food banks is distributed to over 400 charities around the state.

Although New Jersey’s deer hunting season starts in the fall, Charbonneau, a board member of about 20 years and a hunter of about 40, says that the process starts well beforehand.

“The process actually starts before hunting season starts. What I mean by that is hunters will start scouting certain locations to be able to know where deer are, to be able to prepare to harvest them legally and as ethically and quickly as possible,” said Charbonneau, adding that less than 2% of the New Jersey population are deer hunters.

Charbonneau continued, “So when you start that process of scouting areas, setting up your locations, then going afield, then harvesting your game, then removing your game from the field, then field dressing it properly, then bringing it to a butcher, then making that donation, there’s a lot of steps involved and there’s a lot of time involved.”

Advertisement

JB Person, an Hunters Helping the Hungry board member and the owner of GameButcher in Lebanon, is one of several participating butchers that process the donated deer.

“What the hunters do is come here, they have to fill out some paperwork, and along with the paperwork we request they also fill out a donation slip. They donate the whole deer,” Person said. “What we do is skin it and process it into various cuts – roast, steak, chops, and ground meat. Everything is cut, wrapped, and frozen and then when we have a bunch ready to go, I get in touch with Norwescap and then they come and pick it up.”

Game Butchers averages between 150 and 200 donated deer per year, according to Person, who added that Hunters Helping the hungry is “in desperate need of butchers.”

How to donate deer to Hunters Helping the Hungry

Hunters looking to make a donation can take their legally harvested deer to any of the participating butchers listed on the Hunters Helping the Hungry website.

Advertisement

Once the required forms have been filled out, the butcher will process the deer. The food bank will then pick up the processed deer from the butcher and distribute the frozen venison to various food pantries, emergency shelters, churches, etc.

If the dressed weight of the deer is more than 50 pounds, Hunters Helping the Hungry will pay the entire processing fee, according to the organization’s website. If the dressed weight of the deer is less than 50 pounds, the hunter will be required to pay the first $50 of the processing fee.

Throughout the 2025/2026 hunting season, a total of 802 deer were donated to Hunters Helping the Hungry. This amounts to 26,846 pounds of venison which yields 107,384 servings.

“The number one thing that people need to know about our organization is that the hunters of the great state of New Jersey are the reason for our success,” Charbonneau said. “The hunters have taken it upon themselves in the great state of New Jersey to go afield every year and harvest game to help those not as fortunate as most.”

For additional information about Hunters Helping the Hungry and how you can donate and/or get involved as a hunter or a butcher, visit the organization’s website at https://www.huntershelpingthehungry.org/.

Advertisement



Source link

Continue Reading

New Jersey

‘Hard to see’: Jersey Shore town to tear down lifeguard building before it collapses from erosion

Published

on

‘Hard to see’: Jersey Shore town to tear down lifeguard building before it collapses from erosion


The flooring is getting saved from Strathmere’s Beach Patrol headquarters but the building has reached its breaking point as extreme erosion left the 20 year old landmark literally on the edge.

Officials say that the building is in imminent danger of collapse into the ocean after winter storm-driven waves stripped away massive amounts of sand.

“It’s sad. It’s been here for a while,” Dave Pennello, of Upper Township Publics Works, said.

Pilings are now exposed and the building’s foundation is at risk so the township is planning to tear it down.

Advertisement

“The only way we could do it is spending $125,000 to try and reinforce that but there’s no guarantee that the erosion wouldn’t get worse to basically make that totally obsolete,” Upper Township Committee member Sam Palombo said. “As someone that worked at Upper Township Beach Patrol, it’s hard to see, honestly.”

The lifeguards in Strathmere will be temporarily working out of a leased modular trailer.

“My son-in-law is a lifeguard here every year. He’s one of the captains and they got a call the other day that said, ‘Get to the shack and get the stuff out of it,’” Estell Manor resident Bobbie Kenny said.

Uncertainty over beach replenishment funding

Beaches in several Jersey Shore towns are in rough shape after our harsh winter.

Uncertainty over funding for repairs and replenishment from the federal government is adding to concerns.

Advertisement

“It’s incredibly worrying. I mean, we’re out of time,” Upper Township Committee member Sam Palombo said. “After spring, it’s summer and everyone’s going to be down here.”

A spokesperson for the US Army Corps of Engineers told NBC10 that the agency hasn’t gotten any updates about funding for beach projects, so they’re unable to provide any information on potential timetables.



Source link

Advertisement
Continue Reading

New Jersey

Amid rising antisemitism, law enforcement vows to ramp up security

Published

on

Amid rising antisemitism, law enforcement vows to ramp up security


play

  • “Security is no longer a precaution − it is a necessity that comes at a significant cost,” said Katie Katz, Executive Director of Teach New Jersey.

TEANECK — Local law enforcement vowed to step up security measures ahead of Passover, amid a global surge of antisemitism that has left North Jersey Jews grappling with anxiety.

Nearly 150 people gathered with local leaders and law enforcement at a community safety meeting held at Heichal Hatorah/The Jewish Center of Teaneck on March 25 to discuss strategies for securing houses of worship.

Advertisement

The event, organized by Deputy Mayor Elie Katz, came just a week before the beginning of Passover and in the wake of a March 8 incident in which a 19-year-old Jewish Teaneck resident was shot 10 times with gel pellets outside another Orthodox synagogue.

Days later, a Michigan man rammed an explosives-laden truck into a suburban Detroit synagogue and preschool, the latest in a string of anti-Jewish attacks that have picked up pace since the U.S. and Israel launched a war with Iran.

In Teaneck, home of one of New Jersey’s largest Jewish communities, residents expressed concern about recent antisemitic events and how to combat them. Shari Silverstein, a mother of two college students, asked law enforcement if she can carry pepper spray to defend herself.

She was reassured that she’s legally permitted to carry the substance, but “it’s not the most effective because it tends to get all over the place, including on yourself,” said Seth Kriegel, Deputy Chief of the Teaneck Police Department.

Advertisement

Others were concerned about whether there would be adequate patrols of the neighborhood over the Passover holiday, when many people will likely be walking around the neighborhood late at night to get to and from synagogue and their Passover seder, or ritual feast. Law enforcement officials said they were aware of the unique schedule of each Jewish holiday and would have extra police patrols.

Tim Torell, Jewish Community Security Director at Jewish Federation of Northern New Jersey, said the local community has had numerous incidents in which Jewish people were targeted even while walking to and from synagogue. “Things were thrown at them from vehicles and people shouted at them,” he said. “The number of antisemitic incidents are vastly underreported,” he said, emphasizing that it’s important to report every incident, even if it seems minor.

The number of assaults against Jews worldwide has increased by 34% since the joint attack on Iran by Israel and the US, according to research by the Combat Antisemitism Movement, a non-partisan group based in Kansas devoted to fighting antisemitism.

Attacks have multiplied around the globe in recent weeks: In the Netherlands, bombs were planted at Jewish institutions; in Toronto, synagogues were sprayed with gunfire; and in Jackson, Mississippi, a synagogue was set afire by someone who announced he wanted to hurt Jews.

Advertisement

‘Targeted purely because I am Jewish’

Closer to home In Teaneck, police arrested two teens after they reportedly targeted Jewish worshippers on March 8, including a 19-year-old by the pellet gun attack outside of Congregation Bnai Yeshurun. According to authorities, occupants in the car first asked him whether he supported Israel or Palestine.

The victim of that incident − a Yeshiva University student named Netanel who asked that his last name not be used − spoke at the event. He said that on the evening of the attack, he was walking near his synagogue wearing a prominent white kippah, skullcap, and tzitzit, ritual fringes, which were visible against his black clothing.

“I was targeted purely because I am Jewish…The purpose of actions like this is clear: The perpetrators want to instill fear in us so that we feel uncomfortable living openly as Jews in our own neighborhoods. They want us to hide,” he said.

He asserted that he will never hide and never be afraid to be afraid to publicly identify himself as religious Jew.

Advertisement

He urged the prosecutors of their case to “make an example out of these Jew-hating assailants” for anyone else considering a similar hateful act that they will be punished “with the full severity of the law.”

Police, who did not identify the teens because they are minors, said they will be prosecuted in the Family Division of New Jersey Superior Court.

That decision led Elie Rubin of Teaneck to ask the community to push for a tougher punishment. “We have to show that the law matters. If they are old enough to drive a car and serve in the military, why can’t they be charged as adults. This was more than one bias incident. No one stopped them the first time. We need to send a message that they can’t do this.”

But before that incident, Teaneck had heated protests outside of the council chambers and in front of synagogues in which rhetoric against Jews and Israel grew nasty. There were reports that some participants said: “Gas them, you filthy Jews.”

For many Jewish Americans, the shocking uptick in antisemitic incidents have confirmed their worst fears about their safety in America. It also highlights the need to counter the extremism through more education and to take more vigorous measures to defend themselves.

Advertisement

Increased security

As antisemitic crimes have soared in recent years, many synagogues in New Jersey and around the country have installed security systems and hired trained guards. Some Jewish institutions organized a volunteer security force called Community Security Service, which has trained nearly 20,000 volunteers in 20 states since it was established in 2007.

Katie Katz, Executive Director of Teach New Jersey, which advocates for funding for nonpublic schools, said that the dramatic escalation in antisemitism across the country has forced Jewish schools to rethink what it means to keep students safe.

“Security is no longer a precaution − it is a necessity that comes at a significant cost. Since Oct. 7, the average school’s security expenses increased by over 84% over two years and amounted to over 3% of the average school’s budget,” she said. Many schools now spend more than $400,000 annually just on security, she added.

Katz urged the community to lobby their legislators to ensure that safety is a priority for nonpublic as well as public school students. “This is a tight budget year for New Jersey and there will be pressure to cut… We cannot allow security for our children to be one of those cuts.”

While some in the Jewish community have suggested that they should hide their Jewishness to avoid being targeted, most of speakers and the attendees interviewed at the event expressed defiance, asserting that the only way to approach hate is to practice their faith with greater pride.

Advertisement

“We need to be joyous and be proud. Antisemitism is not your fault. You didn’t create it by anything you did,” said Rabbi Daniel Fridman, leader of the Jewish Center of Teaneck in his address to the crowd. He added that it’s imperative that the Jewish community continue to celebrate their traditions and “don’t let them ever take that away from you.”



Source link

Continue Reading

Trending