When Karen Harrison of New Jersey Monthly visited Bourbon BBQ, she left with a new admiration for the house ?meltingly tender chopped beef brisket? and ?two-fisted St. Louis ribs,? promising readers that they?ll ?be glad our evolutionary ancestors came down from trees, tamed fire, and started roasting fleshy beasts.?
Harrison?s admiration is well placed. The kitchen clearly knows barbecue. The staff smokes beef brisket in an all-hickory smoker for ten hours before tossing it into the slow-cooker for another six. They use fresh chickens delivered from a nearby farm for his bourbon chipotle wings, buffalo chicken wraps, and southern fried chicken. According to the Memphis tradition, the kitchen also rubs pork spare-ribs with spices before carefully smoking and steaming them until they?re fork-tender. Bourbon BBQ offers a host of options for enjoying the decadent food, from stopping in for lunch or dinner to ordering meats and sides by the pound for catered events.
The River Café Trattoria serves wood-burning brick-oven pizza and fresh Italian favorites in a family-friendly atmosphere. Start dinner with a taste of Tuscany antipasti, a culinary welcoming committee of fresh mozzarella, sopressata, artichokes, roasted peppers, fried eggplant, and Sicilian olives ($12). Inside the fiery brick oven, quattro stagionia pizzas bake and bubble around a mouth-watering compilation of prosciutto, artichokes, mushrooms, and black olives ($15.95 for a 14” pie). A classic margherita hits the fresh-basil spot ($12.95 for a 14” pizza), though fork-holding green thumbs may find their herb fix with the gnocchi al pesto ($13). Glasses of fresh juices ($3.50) or canned colas ($1.30) can be poured directly into gullets or mixed together with bring-your-own beverages. A pizza alla Nutella topped with bananas, strawberries, and powdered sugar ($10) finishes the meal if traditional Italian deserts such as tiramisu ($4) don’t get there first.
Don?t let the name fool you?there?s nothing Nikko Hibachi Steakhouse & Lounge?s master sushi chefs can?t handle about the Out of Control Roll. They meticulously assemble this roll from spicy crab and cucumber, which they top with spicy tuna and thinly sliced mango to create a tasty interplay of sweet and heat, as well as an eye-catching presentation. The Out of Control joins an inventive selection of 14 other specialty rolls, including the Crazy Mama Roll, a mouthwatering medley of lobster tempura and cilantro-infused tartar sauce.
While the sushi chefs showcase their skills with raw ingredients, Nikko?s other chefs man the eatery?s namesake grills. Bright plumes of orange flame illuminate the intimate dining room, where they whip up hibachi dinners complete with fried noodles, shrimp appetizers, and white rice. These nibbles all lead up to meaty mains such as filet mignon and red snapper, which is like a regular snapper only much more embarrassed.
Thursday through Saturday, the lounge stays open late into the night and pumps to the rhythm of DJs and live music.
No matter what happens, there will always be 25 distinct burger varieties on the menu at 25 Burgers. The bulk of the menu is dedicated to the chef's Angus beef burgers, made with meat that has never been frozen. Atop these juicy patties, chefs layer toppings that range from rich blue cheese and A.1. steak sauce to the achingly spicy hot peppers in a chipotle sauce. For the other half of the menu, however, chefs use a different range of proteins. They top buns with boneless cuts of chicken, bison meat, pulled pork, and housemade black-bean patties, all with a complementary assortment of toppings. The chefs also put in the extra work to create one new house specialty burger per month, so that they stay on top of their recipe-creation game without just throwing darts at ingredients in the kitchen's fridge.
Inspired by the cuisine prepared along the southern shores of Italy's Amalfi Coast, La Cambusa's fare celebrates ultra-fresh ingredients and rustic, simple recipes. Overseen by owner and executive chef Nino Parlato, the menu begins with familiar antipasti before graduating to house-made pastas and well-loved classics of veal scaloppini and eggplant parmigiana. Visits wouldn't be complete without a sampling from the menu of house-made desserts or a bottle of wine from the extensive list.
Murals depict giant hot dogs and hamburgers on the sides of Steve's Burgers, a quaint roadside eatery built from red and white wooden planks. Inside, owner and chef Stephen Chrisomalis brings the images to life, grilling up hand-sculpted burgers and hot dogs that he'll crown with housemade chili, sauerkraut, and other toppings. Much to the chagrin of intergalactic bounty hunters, he never freezes his burgers, making them fresh each day so they retain their savory juices. He also serves up philly cheesesteaks and fries smothered with gravy or cheese.