The chefs of Mardi Gras Fine Foods reach for pure olive oil and MSG-free recipes to create their Mediterranean-, Cajun-, and German-style deli foods. Freshly made main dishes, such as beef brisket and hot-pepper-jelly tortas, sit in a refrigerated deli case, ready to be packaged up and taken home. Meanwhile, bakers whip up brownies, scones, and muffins, and stack platters high with mini-croissant sandwiches and paninis.
Bent on accommodating guests' desires, the courteous staff also takes special orders to meet specific dietary needs. In addition, custom-designed catering menus feed parties from 5 to 500 atop white table linens or the backs of volunteer ghosts.
It would be easy to pass an entire afternoon in Frank Anthony's lush garden courtyard, reclining on comfortable patio chairs and slowly polishing off a bottle of BYOB wine. Servers stroll through the forest of linen umbrellas, expertly balancing trays of Italian dishes while refilling glasses of San Pellegrino. Inside the elegant dining hall, intimate tabletops host guests, whose faces are illuminated by the glow of soft hanging lights. In the kitchen, chefs fold fresh meats, seafood, and seasonal vegetables into traditional Italian dishes, tossing crispy calamari in garlic, baking crusty Italian rolls, and crushing plum tomatoes using only their minds. Meanwhile, pizzas rise in the oven, speckled with toppings of wild mushrooms, savory sausage, and spicy peppers.
One of the newest lots to open outside of Newark airport, Newark Liberty Parking houses more than 1,500 self-park spaces less than a mile from the terminal. Shuttle buses?also known as land-planes?run to and from the airport every five to seven minutes, 365 days a year. Parking is based on 24-hour intervals, and long-term parking is available for extended trips. Frequent fliers may wish to take advantage of the frequent parkers program.
Good-Life Gourmet’s is a case study in multitasking. In its open kitchen, Chef Eric, an alum of the French Culinary Institute, routinely fries his signature falafel, teaches his cooking techniques to budding chefs, and prepares gourmet catering spreads. Although Chef Eric accomplishes a lot when he’s working, he maintains a fun, light-hearted environment, playing whimsical pranks on his coworkers, who include his three brothers and a team of local high-school students.
At Good-Life’s sandwich shop, a rotating menu gives palates the royal treatment with the aforementioned falafel, sliced-steak wraps, and butter-poached lobster rolls. Meanwhile, the kitchen’s BYOB cooking classes cover topics ranging from tapas to basic knife techniques, such as how to turn two meat cleavers into a huge pair of scissors. The culinary team tailors its catering feasts to each event, and pours its remaining creativity into the pop-up restaurant, Restaurant Maize, open occasionally in locations throughout the city.
Exposed brick with candles tucked on tiny shelves and a wall bearing a coat of arms; wrought-iron chandeliers adorned with candles; crisp white tablecloths and tapestries depicting the Italian countryside. The setting welcomes diners to Porcini Italian Trattoria, where authentic Italian food awaits, more warmly than sliming them with lasagna as soon as they cross the threshold. Among the most popular dishes are chicken toscano, bruschetta, and artichoke, according to customer reviews.