The rich scent of real hickory, apple, cherry, and oak wood drifts from low smoldering fires, infusing the racks of meat above with flavor in a Southern Pride smoker. Drawing inspiration from all over the south, SuzyQue’s BBQ & Bar’s cooks apply spicy dry rubs to every ounce of meat before slow-smoking them, then diners can either enjoy it au-natural or slather plates with one of their signature sauces. Their sauces are inspired by recipes from Texas, North Carolina, and St. Louis and built upon a Vinegar, Tomato, or Molasses base. They also whip up an Orange Habanero sauce full of peppery spice.
The resulting mountains of melt-off-the-bone ribs, smoked wings, sausage, and brisket come to table alongside fine dining entrees, including rib-eye steak, fried chicken, and grilled salmon. Eight on-tap and 18 bottled beers lodge at the full bar, along with glasses of craft cocktails and wine, preparing palates for dessert and punctuating the sound of live bands, comedians, and poker games.
Plumes of fragrant steam swirl above bowls as waiters deliver hefty portions of paella to red-linen-topped tables inside Vivo Tapas Lounge. In the paella, clamshells, shrimp, mussel shells, and pearly scallops pop amid a heap of golden saffron rice. The eatery’s paella complements a list of hot and cold tapas, all of which exemplify the restaurant's Zagat rating of very good to excellent food. On small tapas plates, chefs arrange tiny patties of spanish tuna or mushrooms stuffed with onions, bacon, pine nuts, and mozzarella cheese. After meals, the crowd can get to their feet and dance the night away amid colorful beams of light and exposed-brick walls. Sheer curtains cordon off private seating with tufted, high-backed banquettes for VIP parties and laid-back tax audits.
Like other Mediterranean cuisines, Portuguese food is deliciously heavy on olive oil, garlic, onions, and wine. But unique to this cuisine is its intercontinental flair; in many dishes, you'll find Asian rice, African peppers, and cinnamon, cloves, and ginger from India. Portugal's globe-spanning history has brought all of these influences together, and PortuCale Restaurant & Bar does all of them justice with a seafood-heavy menu that features six varieties of shrimp alongside specialty meat dishes such as braised portuguese steak.
The space itself is festive and distinctly Mediterranean—think dark wood furnishings set against exposed brick. Bartenders make pitchers of sangria and keep 20-year-old port wines on hand to ensure that the atmosphere matches the liveliness of the decor. They also sell fine cigars that guests can smoke on an outdoor patio that's reminiscent of a medieval courtyard.
The aromas of wings slathered in pomegranate sauce and homemade fettuccini alfredo just emerging from the kitchen fills the air inside Brick City Bar and Grill. Diners settle in to "half-moon booths" and peer over at the "plasma screens behind the granite bar" described by NJ.com. A wall of water enclosed in glass separates the restaurant and bar, where red lighting on the ceiling illuminates hardwood floors, wooden tables, and exposed brick walls below. Twenty draft beers fill glasses, while screens above let guests keep up with sports and the latest changes in coaches' hairstyles. A classic rock soundtrack energizes the room until midnight Sunday–Wednesday and 1 a.m. Thursday–Saturday.
Pulling from his years of formal training in culinary arts, chef Gabe Catalano captains a crew of highly trained chefs in Terrazza's kitchen. The team labors over pots of bubbling pastas and pans of sizzling meats and seafood before adorning them all with handcrafted sauces. Meanwhile, behind the bar, drink masters dole out glasses of fine Italian and California wines alongside specialty cocktails.
In the dining room, white tabletops speckle the floors beneath a sweeping mural of an Italian countryside. In the front of the restaurant, a red awning stretches out over a sunny front patio. Like an eye using a magnifying glass as a monocle, the restaurant's elegant bar transitions into a hotspot as the night wears on.
At fully stocked facilities, Mix 'em Up Bartending School's TIPS-certified instructors ready students for a career mixing drinks in a nightclub setting. Real taps, sinks, and machinery offer each pupil hands-on training, all overseen by potable professionals boasting the experience and chiseled biceps acquired during a minimum of seven years manning the taps. Music and disco lights foster a true-to-life atmosphere aimed at granting graduates the confidence needed to work in real bar conditions. Showing a commitment to helping all types of students succeed, Mix 'em Up pours out its curriculum in both full- and part-time classes and encourages graduates to take advantage of lifetime access to job-placement databases.