At Bing’s Burgers, cooks focus their grilling talents into crafting flavors not found at a typical drive-thru joint. While diners at the newly opened Fort Lee location can indulge in four types of slider and Bing's own beer-battered fish and chips, the menu centers around a lineup of burgers topped with combinations of unique ingredients. The Cali Burger sports a dollop of fresh, homemade guacamole and low-fat ranch dressing, and Bing's Signature Burger layers sauteed onions, gouda, and garlic aioli while also signing for incoming shipments.
Before teaming up in 1953, Burt Baskin and Irv Robbins were seasoned business owners with their own ice-cream shops. The words “unusual varieties” shone high above each shop, signaling their respective owners’ passion for anything but an ordinary dessert experience. When the two got together, it was natural that they’d adopt the theme of “31 flavors,” one for each day of the month. Since then, Baskin-Robbins has introduced more than 1,000 flavors and opened shops with more than 5,800 franchise owners worldwide. Even their little pink tasting spoon has become a staple as a way to make flavor browsing an event by allowing guests to try specialties without paying cash or chicken-based trade for the privilege.
Tast Eatery serves up healthy meals made from organic and locally sourced natural ingredients. The menu boasts a mouth-watering spread of burgers from grass-fed cattle ($5.95–$11.95), garden fresh salads ($5.95–$9.95), and sandwiches made with free-range chickens, organic veggies, and more. Organic egg sandwiches ($3.25–$4.25) pair a variety of meats and cheeses with the eponymous ovals grilled in olive oil and served on a bagel, roll, multi-grain bread, or whole-wheat wrap. The homemade veggie burger ($8.95) arrives at tables preassembled with sliced avocado, tomato, a nest of organic greens, and hummus spread, saving guests the trouble of raising their own menagerie of minerals, vitamins, and chronic-disease fighters. Thirsty patrons can sip chilly beverages, such as a banana-nutmeg moo smoothie concocted with hormone- and antibiotic-free milk or organic soy milk ($4.85–$5.95).
Open since 1947, Millers Bakery offers a wide array of freshly baked goodies, from seasonally themed cookies to decadent cream cakes. Early-morning risers can wake up with a ring or filled donut ($0.85 each), with tempting varieties such as oat bran, cinnamon, powdered jelly, and chocolate French. Gift a special someone a frosting-laden hazelnut cream or carrot cake specialty cupcake ($1.95 each). Pumpkin, apple, and blueberry pies ($8.50 for 8-inch pie) will be hot commodities for those looking for dessert on Thanksgiving, Christmas, and Three Stooges reenactment day. Those who reject sugary pastries can simply stock up on Irish soda bread ($3.50 for 1.2 oz.) or grab a 20 oz. cup of house-blend coffee to go ($1.75).
Guests could dine at Park Avenue Bar & Grill multiple times, and yet leave each visit feeling as though they'd never been there before. Behind the restaurant's historic façade of red brick and arched windows await six distinct areas, each welcoming diners into a different experience. Downstairs, bartenders mix drinks at a traditional wooden bar, and upstairs, a modern lounge fills glasses amid tomato-red walls and zebra-patterned tile. After they dine on white tablecloths in the refined second-floor dining room, patrons can wander out to the private courtyard for drinks, or head up to the rooftop to watch New York's mayor give the skyline its nightly spit shine.
To match the atmosphere of each space, chef Todd Villani prepares fusion cuisine that combines Latin and New American traditions. Meticulously prepared entrees cater to guests seeking evenings of fine dining, and lighter fare, such as tapas and empanadas, facilitates socializing.
For Regina McRae, some of her fondest memories were days spent baking alongside her grandmother. So when she grew up, she knew there was only one thing she wanted to do: share her love of baking with others at her own bakeshop. And for the last 18 years she's been doing just that at her shop, Grandma's Secrets. There, she bakes up gooey brownies, her Grandmother's signature sweet potato pies, and custom cakes. She uses her grandmother's original recipes, so every cake is baked without preservatives or additives.
For her signature cakes, she crafts a variety of flavors, including red velvet, carrot, and sweet potato. And with certain flavors, she can even accommodates dietary restrictions with gluten-free, vegetarian, and diabetic-friendly recipes. For those looking to learn how to make their desserts both sweet and stylish, she offers classes that cover the basics of baking. She also shares her secrets for her more difficult techniques in advanced classes, which cover topics such as using fondant to make scenes, shaping cakes for children, and hiding the fact that there were two cakes here originally.