The culinary artisans at Gaetano’s Tavern on Main rein in ravenous appetites with a hearty menu of traditional Italian-American meat, pasta, and seafood dishes. Diners can prime palates with appetizers such as fried cheddar mushrooms ($7.99) topped by a tangy horseradish sauce and a stylish pillbox hat. Sandwich selections include the pastrami bomb, sporting sweet and hot peppers, melted swiss cheese, and russian dressing ($8.99). In the shrimp pfnaush ($19.99), meanwhile, sauteed shrimp rest in atop savory angel hair pasta pillows embroidered with fresh basil, plum tomatoes, spinach, and homespun adages. Diners can quell carnivorous cravings with the new york strip au poivre, a boneless sirloin steak adorned with brandy sauce, peppercorns, and mushrooms ($25.99), or opt for the chicken gorgonzola ($17.99), surrounded by artichokes, roasted peppers, garlic asparagus, and gorgonzola cheese atop penne. Diners can enjoy Gaetano's lively nightlife from its exposed brick tavern, family-friendly dining room, or anti-gravity chamber.
That New Place Restaurant's experienced chefs craft an afternoon menu brimming with made-from-scratch soups and sandwiches. Send fork excavators navigating through the crisp drifts of several refreshing salads including a caesar ($5.25–$8.25) or a triple combo, which showcases tuna, egg, and chicken ($10.95) attempting to capsize each other's leafy rafts. A variety of breads, freshly baked and delivered daily by storks, include rye, marble, and cranberry, and house savory sandwiches such as crab salad ($7.75) and corned beef ($6.75). Quarter-pound hamburgers ($4.25) slide in nicely next to a pile of sweet-potato fries ($3.75), and a black-bean chipotle burger ($5.25) provides herbaceous eats. Culinary compounders can also craft a soup-and-sandwich combo ($6+), which simultaneously satisfies crunching and slurping cravings.
Each Wood-N-Tap restaurant’s kitchen serves a menu of casual American food that ranges from burgers and sandwiches to pasta, pizza, and entrees. The eatery partners with farms from New Jersey to Maine to cultivate 100% all-natural meats for their homegrown burgers, which feature tender hormone-, steroid-, and antibiotic-free meats such as Wagyu beef, bison, free-range turkey, and pork. Chefs grill entrees including swordfish and bourbon-marinated grilled sirloin, as well as signature items such as mac ‘n’ cheese pizza and Bar Bites sliders constructed with bison, Angus beef, turkey, or a baseball.
Wood-N-Tap blossomed from the fitting combination of its owners’ skills—Mike scouts the locations, Phil markets the brand, and Wil and Kenny manage the daily operations of the various locations. More than a decade ago, after forging a friendship as strong as oak and a partnership as strong as steel-reinforced oak, the crew opened the first Wood-N-Tap location in 2002—and they have expanded to seven locations and counting.
The friendly folks at Dad's Restaurant think of each other as family?and that kind of attitude shapes every diner's experience. A welcoming bright-red exterior beckons visitors inside, where the cooks prepare locally beloved breakfasts of fluffy belgian waffles topped with fruit and cool whipped cream, as well as custom three-egg omelets plated alongside home fries and toast. Dad's is also open for midday and afternoon meals of rib-eye sandwiches and stacked triple-decker clubs.
Chef-and-owner Efrain busies himself in the kitchen of Tata?s Restaurant, cooking classic Puerto Rican dishes for his guests. He coats black tiger shrimp with a garlic butter sauce, and deep-fries pork medallions infused with garlic and herbs. His mofongos?fried plantains mashed with garlic?complement seafood salad and churrasco steak. The house-favorite sandwich, the Cubano, is an agglomeration of pulled roast pork, ham, swiss cheese, and pickles served atop a fried plantain or speared by a toothpick. Additionally, Tata's has a full bar.
Rather than grilling its cheeseburgers the old-fashioned way, the culinary team at American Steamed Cheeseburgers prefers a more unique way of cooking them: by steam. This regional cooking method is used on the eatery's cheeseburgers and hot dogs, and it results in food just as tender as grill-seared meats.