Restaurants in Englewood

In the summer of 2011, Zagat-rated Umberto's Clam House delighted patrons of the arts with its signature dish of short-rib ragu over penne at the sixth annual Hoboken International Film Festival. Inside the eatery, an open kitchen offers diners views of pasta-twirling chefs frying up fresh squid and hot red-clam sauce simmering in fish tanks, and a custom built bar doles out libations.

Mac 'n' cheese. Crispy bacon. 100% Angus beef burger. To purists, these might seem like three separate meals, but at Mel's Burger Bar, these three treats come together to form the Widowmaker burger. The chefs at Mel's don't believe in scrimping, as evidenced by their signature burgers, which they crown with rich toppings such as onion rings and whole fried eggs. The menu brims with comfort staples such as barbecue brisket, grouper sandwiches, and bacon mac 'n cheese all week long.

Bugatti Café fully embraces the warm, charming connotations of an Italian eatery with its earthy cuisine and rich mahogany hues. Originally from Parma, Italy, chef Camillo recreates familiar Old World flavors by importing cheeses and cured meats and relying on time-honored techniques for boiling water on a stovetop. His menu includes slow-cooked lamb shanks, veal- and spinach-stuffed ravioli, and grilled Portuguese octopus in red-wine-vinegar emulsion.

Although the eclectically decorated dining room draws eyes to yellow walls and a pair of turquoise doors, poplar floorboards, custom-designed wooden tables, and exposed brickwork keep the space rooted in rustic tones. A mural fuses the two disparate color schemes with a soft depiction of an urban scene, which includes towering skyscrapers, vintage automobiles, and New York's iconic aqueducts.

The sweeping tangles of the Cyrillic alphabet spill across the glassy ranks of 200 distinct vodkas at Nasha Rasha. Surrounded by the cool bottles and people in fur caps, guests can almost feel Russia’s famous chill. The bar’s name even translates to “our Russia,” and shareable plates of dumplings, pickled watermelon, baltic herring, and caviar help cement the sense of shared heritage. Bartenders clad in red scarves or Russian military caps slip among colorful nesting dolls, pouring shots of vodka infused with jalapeño, bacon and honey, or pineapple and pepper. At tables, slabs of rye bread soak up rivulets of steaming borscht, a traditional, stunningly crimson soup of cabbage and beets. A relief map of Russia on the wall flanks a collage of historical figures from the country, pleasantly distracting diners from their meals, unlike a cowboy writing a ballad about how you eat.

Chefs at S H Dumpling & Noodle Bar help prepare Shanghai-style comfort foods, making meat- and spice-filled dumplings by hand and sizzling up 10 sauces, including sweet chili or spicy peanut. They imbue their selection of noodle soups and fried-rice entrees with the hearty and savory flavors of succulent chicken and roasted pork. Although they’ve furnished their dining area with a few tables for guests, staffers also package to-go orders for diners who wish to enjoy their meals in the privacy of their homes or sensory-deprivation tanks.