Chefs at Indian Clove put a modern twist on the bold, flavorful spices of traditional Indian and Indo-Chinese cuisine. Working with organic long-grain rice and bread recipes that date back as far as 200 years, they forge aromatic South Asian dishes using fresh ginger, saffron, garlic, ajwain, mustard seeds, and curry leaves. The chefs' dedication to tradition is also evident in their use of the clay tandoor oven, which roasts skewers of marinated chicken, paneer cheese, and even lobster to tender perfection.
Evenings at Indian Clove don't have to end with dinner. In a separate lounge space, guests can savor the kitchen's creations while live DJs provide an eclectic soundtrack for their meal. To help keep spirits high, the lounge also serves specialty cocktails in addition to wines plucked from the restaurant's climate-controlled cellar.
Though Fushimi Modern Japanese Cuisine & Lounge's menu and daily specials board boast French-inspired fusion food, its sushi is deeply rooted in tradition?and this combination has earned its dishes Zagat ratings and a Michelin recommendation. Chefs may reinterpret the presentation of Japanese staples?such as the tuna sashimi, which they set on broad leaves next to bean-sprout-entangled roe?but they still stay true to traditional flavors. By contrast, cooked fusion entrees tend to incorporate the unconventional, such as the tuna burger with spicy aioli, available on the weekend brunch menu, and the mushroom risotto made with black rice (a dish praised by New York Magazine in their critics' pick review.)
At all locations, the decor also melds old and new. At the bar at the Staten Island location, crimson light filters through a canopy of metallic foliage, casting a moody aura across Buddhist statuettes imported from Asia. The neon-lit Williamsburg location has a sleeker feel, its booths nestled in large circular openings that bring to mind subway tunnels or the oversized portholes of Paul Bunyan's mythical submarine. In Bay Ridge, the stateliness of traditional chandeliers contrasts with the bold colors of wall-sized photographs.
The flickering fireplace in the dining room of Pepper Jack Grill casts a warm glow over the bilevel booths and pale-yellow walls adorned with local artwork. In the kitchen, chefs grill rib eye steaks alongside Angus beef and turkey-burger patties for patrons to customize with toppings from the burger bar such as apricot-chipotle barbecue sauce and handcut bacon. Pintsize chandeliers light the full half-moon-shape bar, where bartenders pour signature sangria, shakertinis, and goblets of black-cherry-bourbon sours. Live entertainment tickles the ears of diners while they watch sports games on flat-screen televisions or meander toward the outdoor patio lounge to shush overhead stars.
Goju Karate Academy's Sensei, Myke Dicembre, spent years working at the Goju system to cultivate a mastery of the art at the feet of his mentors before taking up the mantle as the current head of the Goju system. He now shares his 35 years of experience with children and adults, imparting lessons that encompass self-defense strategies and the proper form necessary to dodge opponents and their questions about your preference to go barefoot at all time. During instruction, Myke leads his students through shadow-training exercises, culled from functional fitness regimens and meditation to shape a well-balanced warrior with a strong body, sharp mind, and quick feet.
CKO Kickboxing's Joseph Andreula opened up his first gym in Hoboken, New Jersey, back in 1997. In that humble location, the fitness guru helped his clients shed their spare pounds and ratchet up their self-esteem with intense kickboxing workouts. Once word got out that Joseph's program of punching and kicking weighted bags got you more ripped than stay-at-home programs of punching and kicking ghosts, the gym caught on. CKO Kickboxing locations began to pop up throughout the country, where the newly expanded company's commitment to delivering heart-pumping workouts even earned a mention on NBC's Today. At the Bayonne location, a forest of professional, 100- to 125-pound bags serves as the backdrop to kickboxing classes throughout the week. Their coed team of 11 seasoned coaches leads signature CKO workout sessions, along with a kickboxing bridal boot camp and nutritional program. The staff even offers complimentary babysitting sessions for children.
Dugout Pub South tempts appetites with slow-cooked, smoked ribs, thin crust pizzas crowned with clams or deep-fried calamari, and more than 25 burgers made with 8-ounce Angus beef patties and toppings such as blue cheese, banana peppers, and house-made chili. Inside the dining area, four dartboards, a shuffleboard table, and flat-screen TVs entertain patrons sipping libations from the full bar, which features 20 different brews on tap. Live entertainment includes DJs, bands, karaoke, and wandering minstrels, tickling the ears of customers in the dining area or outside on the tiki deck.