Over the course of more than 200 years, happy shouts have ricocheted among the Palladian columns and bricks walls of what is now The Publick House. Working with expert architects, the brick building, which has served at different times as a hotel, a school, and an unnecessarily large paperweight, was carefully restored. The team rebuilt the original two-story porch and balcony, but also added modern touches such as a coffee bar with refrigerated glass display cases filled with fresh hazelnut, pistachio, and chocolate gelato. In the kitchen, chefs slide pizzas into the brick oven, melting pools of mozzarella and ricotta around toppings such as shrimp and arugula. Nearby, strip steaks crackle, and steam rises from pots of rose-colored vodka sauce. Glasses of martinis chirp together in toasts, punctuating the sounds of live music, and bartenders pour Orval ale, one of a small number of beers imported to United States from Trappist monasteries in Europe.
Although Guiseppe Inchiappa moved from Sicily to the United States in 1969, he never lost his passion for Italian cooking. At Rosie’s Trattoria, he and his wife—the eatery’s namesake—oversee classic preparations of his favorite cuisine, relying only on fresh and high-quality ingredients . The menu sprawls with Italian traditions such as the house-specialty lobster ravioli and gnocchi alfredo, as well as homemade meat lasagna and veal saltimbocca. However Guiseppe’s creativity doesn’t stop there, as he has been known to replace classic chicken, seafood, and veal with North American proteins including elk, boar, and ostrich. Over the years, the Inchiappas have become masters at creating a welcoming and cozy atmosphere for their guests. They seat them amid brick walls and beneath dangling grapevines that keep their secrets to themselves after learning their lesson from Marvin Gaye. Outside, a spacious wooden deck is speckled with umbrella-topped patio tables so that diners can bite into balsamic chicken al fresco.
Aromas of lamb simmering in curry and yogurt-marinated shrimp cooking in traditional clay ovens waft through the dining room of the aptly named Indian Aroma. Guests dig into vegetarian appetizers and entrees, such as paneer pakora––housemade indian cheese fritters and eggplant baked with herbs and spices––and enjoy tender lamb and goat entrees seasoned with rich indian spices. Chafing dishes line the stone-topped counters of the buffet area where diners may fill plates with fresh-baked naan and basmati rice before adjourning to tables by the flickering fireplace. The modern, minimalist decor is a contrast to the traditional Indian cuisine, with lacquered tables, a wood-paneled floor, and a wrought-iron-chandelier centerpiece that habitually reads over diners' shoulders.
In 1964, brothers Leroy and Forrest Raffel banded together to come up with a new restaurant concept. Arby's took off almost immediately on the coattails of its hallmark roast-beef sandwich and the founders? idea of providing customers with fast, quality food. Over the company's 48-year franchise history, its foundational pi?ce de r?sistance of thinly sliced, juicy beef has been served in a many permutations, and continues to be popular today, served at more than 3,500 stores in North America. Today?s menu still ignites appetites with traditional beef sandwiches, plus hot and seasoned curly fries, fresh-chopped salads, and desserts good for richly capping off meals or bribing any bridge trolls on the way home.
Chuck and Debbie Leanza, the owners of Table 42, transformed a former 1870s hostel into an inviting dining space trimmed with soft lighting, black and white photos, and rich wood accents. Overhead, the original tin ceilings serve as a reminder of the building's long-standing beauty. Head chef Aldo Cerili and his kitchen staff keep the dining room filled with the smells of quattro formaggio ravioli, char-grilled New York strip steak, and shrimp scampi. Shipments of oysters, clams, and jumbo shrimp pour into the raw seafood bar, but there's also typical pub fare including burgers, quesadillas, and buffalo wings. On Wednesday nights, the restaurant hosts open mics and live music acts on Fridays.
Music is a way of life at Taste Bar & Bistro, especially Thursday through Saturday nights, when the restaurant thumps to the sounds of karaoke, DJ music, or live jazz. But it’s Taste’s thoughtfully prepared pub food that draws crowds even before the musicians take the stage. The menu comprises small plates such as steamed littleneck clams and spicy calamari, as well as heartier entrees that include cheeseburgers and spaghetti and shrimp fra diavolo. Throughout festivities, bartenders mix specialty martinis and pour wines and draft beers that enliven dinner time or can be used to paint a smiley face on one’s shirt during happy hour.