When the New York Times published a glowing piece about Alphabet Soup, Jayson Grossberg's South Jersey BYOB, the chef says it was a mixed blessing. "I set it up to be a casual fine dining, but the story made it out to be a special occasion only spot," he says. Regulars, on the other hand, are less conflicted - just happy to have outstanding fare being served in their neighborhood. The jazz aficioado and improvisational chef calls him cooking style "natural" because he likes to combine ingredients that might show up together in the wild. (A recent fish combined lamb with blueberries, pistachios and leeks; Grossberg thinks the meal suggests a foraging expedition.) While he hopes to nab one of his district's two liquor licenses, he likes that having a BYOB policy makes it more affordable for neighbors to come in and try out his cooking.