Restaurants in Garfield

Hand-carved Cambodian bas-relief sculptures line Chakra's palatial, softly lit space, accenting silk-tented bungalows, teak flooring, and a low-lit stone water wall that oscillates between the colors of the seven chakras. Amid this earthy, intricate decor, Executive Chef Thomas Ciszak crafts eclectic fare with a simple philosophy, which he related in a New Jersey Monthly article: “I don’t get stuck in cuisine labels … I want to focus on what people love to eat. I just want it to taste great.”

He delivers on that philosophy with a seasonal menu of sophisticated yet accessible dishes, which may include selections such as a parma ham sushi roll, a classic veal schnitzel with a preserved lemon vinaigrette, or a hot dog masquerading in a top hat. His meals pair seamlessly with the bar’s specialty cocktails, as well as with selections from an extensive wine list, which Gayot included on its Top 10 Wine Lists in Northern New Jersey. For a sweet finale, the chef concocts a dessert menu that is chalk full of gourmet, sugary delights such as homemade Tahitian vanilla ice cream or chicory iced coffee paired with fresh-baked donuts and police-siren sound effects.

At Badlands Tacos, diners are transported to the titular locale upon gazing at the eatery's southwestern decor. Cow skulls adorned with feathers and bright ceramic art festoon the umber-colored walls. From behind a walk-up counter, a chalkboard menu displays an array of Mexican tacos, chimichangas, and 11 kinds of enormous burritos filled with fixings such as flank steak, cilantro, and guacamole. Badlands Tacos offers booths and tables at their BYOB restaurant, outdoor seating, catering for special occasions, or take-out to feed pet llamas hidden under the porch.

Though Mantra head chef Purvesh Patel is known for his creative takes on Indian cuisine—including chaat, or snack food, garnished with tender lobster meat—his careful, French-inspired cooking also leaves its mark on his menu’s traditional entrees. "Each ingredient seemed to have bathed for just the right number of hours in its yogurt marinade; each was precisely cooked; and each carried a heady overtone of spices," a New York Times food writer recalled of a tandoori dish in 2008. In contrast to these subtle flavors, Mantra’s presentation often has theatrical flair; chefs chop chaat dishes tableside and set a banana flambé dessert ablaze with rum.

Both locations’ sleek dining rooms also go for drama with bold, modern décor. In Jersey City, red accents simmer against warm-toned walls. Next to the Paramus spot's mosaic-tiled bar, live flames dance on the low wall between dining room and lounge, upping the “amazement factor” for the Star-Ledger.

It’s been open since the early 1980s, but there’s nothing dated about Chengdu 46. The gourmet Chinese restaurant has managed to keep a steady crowd of happy customers for the past 30 years thanks to two things: its romantic ambiance, and crack team of native Sichuan chefs. Families and dinner dates alike gather beneath red paper lanterns to savory crispy peking duck and empress chicken by the flickering candlelight. One chef specialty known as Spicy South Sea Pearls consists of whole sea scallops that have been fried, sautéed, and arranged to resemble a more grown-up version of a candy necklace. All food can be prepared for dine-in or takeout, and parties of four or more can reserve a private room and dine from a multicourse banquet menu.

Tandoori Chef's tangerine walls and vibrant paintings warm diners ensconced at red-linen-topped tables, where they await steaming platters of the aromatic Indian cuisine from the bustling kitchen. Inside, chefs whip up a diverse repertoire of Northern Indian curry, tandoori, and rice dishes brimming with spice-laden veggies, chicken, shrimp, and lamb. A private dining area fills up to 30 bellies, and catering services bring the kitchen's nourishing warmth to party-goers or ravenous sasquatches grown too tall to fit through the front door.

Inside the Garden State Plaza mall lies a gateway to the past, where flickering flames illuminate the charred interior of an oak-burning pizza oven, and the aroma of bubbling sauce made with freshly crushed tomatoes mixes with wisps of Frank Sinatra's silky voice. The charm that surrounds the rituals of Italian cooking drifts into Papa Razzi's dining room from an open-air kitchen, where cooks bustle around steaming pots of pasta. The culinarians use only fresh and imported ingredients when cooking, just as Old-World chefs did before they took jobs fixing the cleaver-wielding robots that would replace them.

Behind a wood-accented, 15-foot bar, mixologists sling a list of libations that includes mimosas, sangria, and wines selected to complement meals. In the dining room, fresh flowers sit atop white tablecloths, and celebrity photographs line the walls, reminding guests of treasured nuggets of pop culture.