At Café Rose, chef Frank Dura furnishes plates with flavorful Italian dishes composed of fresh, local ingredients. The parmesan-and-herb-stuffed portobello mushroom ($6.95), like the introduction to an eat-your-own-adventure book, acts as a palatable prologue to heartier fare, such as the loin of pork—a slab of slow-roasted succulence served with an apple-onion chutney ($15.95)—or the grilled New York strip steak ($19.95). Choose from seven pasta entrees, including the penne gorgonzola, which conglomerates lump crab meat, garlic, asparagus, and crispy pancetta beneath a creamy blanket of potent gorgonzola sauce ($16.95). Fishier fare includes the pan-broiled salmon swaggering in a sea of lemon butter, asparagus, and fire-licked tomatoes ($17.95).
One gym can hardly contain Master Solomon Brenner's martial-arts expertise, which is why his school—Action Karate—has expanded to 13 different locations. Brenner believes that the martial arts are a lifelong pursuit, so he takes on students aged 3–93.
His classes for kids blend fitness with self-discipline, whereas his classes for adults focus on toning exercises and self-defense. Not all of his classes involve combat; some dedicate entire hours to pure strength training or cool-pose striking. He and his staff also host birthday parties for kids, which include fun martial-arts instruction, games, and a ceremonial slicing of birthday cake with a samurai sword.
Flames leap from steel-topped grills as the aroma of sizzling meats fills Tokyo Hibachi & Asian Fusion. Here, a team of chefs plays to all of the customers’ senses, cooking up a range of Japanese cuisine from sauce-soaked teriyaki and katsu to meats, fish, and vegetables prepared tableside on a hibachi grill. Additionally, chefs also prepare classic Thai, Malaysian, and Chinese dishes and craft 15 original house sushi rolls, made with ingredients such as tempura soft-shell crab, eel, avocado, and banana.
Sofia Karakasidou drew on recipes from her childhood in Thessaloniki to open her Zagat-rated restaurant Kuzina by Sofia. Her second venture, Kuzina Express, brings a more casual take on fresh Mediterranean cuisine to the Moorestown Mall food court. Karakasidou imports many traditional menu items, such as moussaka and housemade dolmades, from her flagship restaurant. But she gives other classics modern twists, stuffing pita burgers with spicy bifteki patties and crowning flatbread pizzas with gyro meat, crumbled feta, and tzatziki sauce. She cooks with fresh, local ingredients when possible, preparing for the winter by freezing enough farmers to provide fresh produce until spring.
By using only high-grade, sustainable ingredients in its tasty, fast-casual fare, Elevation Burger prepares a menu headlined by burgers made from 100% grass-fed and free-range organic beef that’s ground on the premises to ensure quality and safety. Outfit your naked maw and pants-less gullet with the trademark Elevation ($5.99), a double-patty delight that comes topped with real cheddar cheese and your choice of fancy fixings, ranging from tomatoes and lettuce to caramelized onions and balsamic mustard. Any sandwich can be side-kicked with Elevation Burger’s fresh-cut fries ($2.59), which are thin cut from real potatoes and fried in the heart’s smokin’-hot yet healthy girlfriend, olive oil. Lastly, reward your mouth for its bullfighting victory over bull meat with a hand-scooped malted vanilla milkshake ($3.89) topped with chocolate syrup and strawberries or bananas harvested from Hawaii's volcanic cocoa arboretums.