Fox's Restaurant & Pub first propped open its doors in 1964, welcoming diners with an extensive menu that eventually grew to encompass comfort foods from both sides of the Atlantic Ocean. In addition to familiar Irish staples—including corned-beef sandwiches and shepherd's pie—the cooks sear 10-ounce hamburger patties and slather baby-back ribs in a rich barbecue sauce. For a distinctly Mediterranean touch, they also hand-form meatballs into perfect dodecahedrons and whisk together their own marinara sauces in-house. The pizza chefs can layer oven-crisped pies with more than 10 available toppings, such as giardiniera, sausage, and chopped garlic.
Select locations help to keep spirits high by hosting live music and restaurant-wide games of musical chairs throughout the week. Bands can get diners' toes tapping and heads bobbing by playing a combination of lively Irish classics and popular favorites.
The Original Papa Joe’s Italian Restaurant’s menu advertises a bevy of fresh pastas and classic Italian entrees featuring marsala and lemon butter sauces, zesty marinara, tenderly cooked chicken, beef medallions, and milk-fed Provimi veal. Thin- and deep-crust pizzas can be decorated with a combination of a dozen fresh toppings, and savory meatball sandwiches vie with house-made lasagna for the chance to kiss taste buds. A roster of 20 wines and a dozen different beers helps patrons wash down generous forkfuls of chicken parmigiana, manicotti, and calamari.
The rules to Nonna’s Challenge are deceptively simple: eat two slices in half an hour. Every last bit of pizza must be finished, and you can only get up from the table to refill your drink. So what’s the catch? Well, for starters, the slices are gargantuan––each constitutes a quarter of a pie and measures nearly an inch thick. None of this could dissuade pizza aficionado Tim Brown, who polished off two slices in less than four minutes. Thankfully, not all meals at Nonna’s Pizza have to be so intense. Though the pizzeria has been serving up enormous slices for more than four decades, its menu has a lot more to offer. Hearty pastas, 8-inch Italian sandwiches, and sauce-slathered wings are just some of the dishes that fill tables beside the dining room’s large picture windows. Nonna’s even brews a special house cola, which gets its distinctive spice from being fired in the same oven as the pizzas.
Bertucci’s Restaurant & Lounge evokes a wilderness retreat with log-cabin-style walls, hardwood floors, and a central fireplace on a bed of stone. Exposed rafters teem with greenery and the rising steam of chicken and veal in authentic Italian preparations, in dynamic sauces such as lemon wine and marsala. The open space mingles cozy ambiance with more than enough space for catered banquets that serve up to 100 people. Seafood fillets such as salmon and halibut insulate pasta draped with garlic, olive oil, and marinara. Patrons can venture outside to sip wine or an espresso drink amid the sprawling verandas of Bertucci’s open-air patio, where a fountain stands in a pool of water and falcons swoop down to snag unattended cannoli.
A series of red-and-black awnings leads passersby to Ciao Ristorante, where they step into a massive dining room designed to accommodate large groups and warmhearted family functions. But with its dark wood, French doors, and soft lighting, the space is equally suitable for more intimate evenings out. Over a bottle of wine or a few martinis, guests dig into impeccably Italian pastas, steaks, and seafood. The menu harbors such delicacies as filet mignon in artichoke-mushroom wine sauce, and racks of spring lamb seasoned with garlic and rosemary. Aside from more refined dishes, Ciao’s chefs also find their way into stomach’s hearts with comforting platters of pasta, including old-fashioned gnocchi and pillowy fresh ravioli.
Dance music pulsates through Red Velvet Lounge as party-goers indulge in late-night eats and specialty bar drinks amid a spacious nightclub. Bartenders pours out beverages from a fully stocked bar as guest saunter to the hardwood dance floor illuminated by the sporadic flickers of a colorful lights. Themed parties for Halloween and New Year’s Eve add variety to weekends, and Friday and Saturday nights introduce crowds to special-guest DJs and their finger-puppet entourages. Bites from the Lounge’s Italian-inspired menu fuel evening adventurers, with options including gorgonzola chips, Sicilian tilapia, and lemon-mascarpone torte.