Craft beer, while still a small segment of the beer market keeps rising in popularity, so it's fitting we devote a category to craft beer, both domestic and imported. The bars in this category feature dozens of craft brews on tap and in bottles, and owners and bartenders who know their beer. You can vote once in each category every day. Deadline for voting is 3 p.m. this Sunday, the 25th. Vote for The Blue Monkey Tavern today!

Strader Aquatics, based in Merchantville, New Jersey, is an Independent Distributor and Team Dealer representing A3 Performance and run by Danielle Strader-Bordi. Danielle is a 13-time All-American from the University of Texas, a 3-time Olympic Trial Qualifier, and a US National Junior Team member. Danielle’s impressive background in the world of swimming has allowed her to continue her success in the sport as a swim-parent, coach, and independent business owner. http://bit.ly/1pWpCNY

Vincent’s Pizza in Merchantville has pizza on the menu. Burgers and fries, too. But most customers don’t come to Vincent’s for the pizza, the burgers or the fries. They come for the panzarotti, a delicacy created first in South Jersey by Pauline Tarantini more than 50 years ago. A panzarotti — which means beer belly in Italian — is a pocket of dough filled with tomato sauce and generous portions of mozzarella cheese then deep fried. Think of it as a rolled up pizza. Or an inside-out pizza. http://on.cpsj.com/Ow8Nbx

The newest addition to Merchantville's eatery scene is Cookie’s Caribbean Café.  Chef Christopher Bailey and owner, Glenda Aviles, feature an island cuisine and an extensive menu fit for all the family. Cookie’s Caribbean Café is open Wednesday through Sunday from 7:00 a.m. until 7:00 p.m. Takeout or eat-in. 7 E Park Ave Phone: 856-333-6182; Fax: 856-333-6184.

There are still seats available at Cafe BellaVita for the fundraiser this Saturday night at 8:00!  Learn more about Heart-to-Heart and enjoy a scrumptious meal by Chef Carlo. This event is to raise awareness of Heart-to-Heart: Comienzos East – Transformative Education in Jails, Prisons and Communities.

When Smith decided to delve into Mexican cuisine, he began studying authentic Mexican foods. “All I was cooking was Mexican,” he said. He uses traditional Mexican cooking techniques and flavor combos. “I tried to make the menu so there’s enough familiar foods and flavors, so there’s something for everyone,” he said. Mexican flavor also extends to everyone’s diet. “We’re very accommodating to vegetarians, vegans and gluten-free customers,” he said. “We have a dedicated fryer for chips so there’s no cross contamination and always have special products on hand.” http://bit.ly/1gMDAZs