Restaurants in Fair Lawn

Founded by popular musical duo Nickolas Ashford and Valerie Simpson, Ashford & Simpson's Sugar Bar infuses elegant meals with soulful tunes five nights per week. Inside the converted brownstone building, a small stage stands as the focal point of the intimate dining room, where rustic décor, exposed timber ceiling beams, and statues assembled from Lincoln Logs evoke images of an old country village. The glow of candlelight illuminates menus stocked with fried entrees and decadent desserts, and talented musicians inflate evening airs with R & B grooves, exotic Caribbean melodies, and traditional African rhythms. Trips to the Sugar Bar may also include celebrity sightings, as stars such as Bruce Willis, Stevie Wonder, and Eddie Murphy have previously graced the restaurant's booths and painstakingly autographed the silverware.

At Bounce Sporting Club's two Manhattan locations, chefs re-invent classic American fare inside swank sports bars inspired by the '50s and '60s. The two locations vary in both their aesthetics and menu style, from the uptown bar's comfort food of fried pickles, wraps, and burgers to the downtown location's ginger-and-scallion turkey burger and lobster-roll sliders. Located in the Flatiron District, the downtown location has attracted big-name partygoers such as Kris Humphries and Falstaff to its oak walls, cocoa accents, and plush leather booths illuminated by flat-screen TVs. Sports reign at the uptown location, decorated with exposed-brick walls, nostalgic sports jerseys, and a steel bar backed by a vintage scoreboard.

Mercury Bar slings a slate of bubbly brews and specialty cocktails alongside plates of quintessential pub fare within a refined sports-bar atmosphere. Beneath a pressed-tin ceiling, a mirrored bar reflects bottles of spirits and liqueurs that shake and swirl into colorful cocktails as a handwritten chalkboard menu heralds draft and bottled beers alongside the results of barkeeps' algebra tests. Wings, burgers, and other classic bar cuisine served until 2 a.m. joins weekend brunches of eggs and french toast to lavish guests with all-hours edibles, ideal for savoring at elevated tables, in tufted booths, and on the seasonal outdoor patio. To complement each sizzling aroma, five plasma and four large-screen televisions broadcast major games across the world of sports, including basketball, baseball, soccer, football, and mathletics.

In the summer of 2010, chefs at Olympic Pita fried the world's largest falafel ball, a 30-pound behemoth of chickpeas and spices that aimed to put the restaurant in Guinness World Records. Though the chefs' boundless enthusiasm for Middle Eastern fare delighted news crews and fed Upstate's expansive yeti population, it's the day-to-day sizzling of kosher Israeli fare that continues to captivate the taste buds of locals. Foodies at Village Voice called the kebabs "splendid," and marveled at the regular replenishing of steaming pitas. Barkeeps pour imported beers and wines that team up with pitas to ignite appetites for entrees such as the chicken-and-turkey shawarma, which New York magazine praised for its juiciness and knack for accessorizing with eclectic condiments.

On weekend nights, just steps from Grand Central Station, an atavistic beat reverberates from the bodhrán, an ancient drum, as part of a traditional Irish music session that sometimes incorporates fiddles, accordions, and folksy vocals. O'Neill's Irish Pub not only hosts these weekly merry musical melees, but it also embodies their charm, spontaneity, and spirit. O'Neill's welcomes newcomers and regulars with 17 beers on tap, casual pub fare including burgers and wraps, and friendly conversation. For generations, the pub has served as a community center where families can gather to tell stories and spin yarns about high-fiving Uncle Sam during a Fourth of July parade. O'Neill's Irish Bar houses lively crowds on two floors, including a private party room that holds up to 100 celebrants.

Opal Bar and Restaurant sates diners with a menu that features brunch all day, every day. When chefs aren't pouring creamy hollandaise sauce over poached eggs and plating them with home fries and mixed greens, they slather 10-ounce Angus burgers with sautéed onions or mushrooms. Dishes find their final resting place on long high-top tables and curved booths while guests chow down amid arched brick walls.

The front bar pours wine, single-malt scotches, and draft beers seven days a week, and the newly renovated back bar provides libations on the weekends while nightly drink specials and a DJ set the mood. In the lower lounge, retro-style decor backdrops private parties for birthdays, bachelorettes, charities, and businesses. While guests mingle, plasma televisions and two large projectors display sports games and shadow puppets.