It’s hard to tell if the proprietors of the Village Gourmet Deli are bigger fans of fresh meats or football. The deli makes 32 specialty sandwiches—one for each NFL team. The Buffalo Bill’s roster consists of prosciutto, cappy ham, provolone, and fresh mozzarella, and the Oakland Raider’s star players include corned beef with swiss cheese, sauerkraut, and russian dressing. But as with the three-hour tribute to salsa dancing that occurs during most NFL halftime shows, there’s more to enjoy on the menu than the football teams: mushroom swiss burgers share space with shrimp salads, tuna melts, and meatballs parmigiana. The deli also serves Sunday brunches and breakfast, including housemade challah-bread french toast.
Alex Bistro serves classic Italian dishes in a casual atmosphere of rustic red accents, wood floors, and ambient lighting to reflect off the restaurant's centerpiece, the artisan-crafted cuisine. Edible expeditions can commence with the clams oreganata, freshly baked clams in a breadcrumb shell ($8.95), or the arugula salad, dotted with black olives, tomatoes, onions, and parmesan cheese and showered in a house-made vinaigrette ($5). Pillowy gnocchi swims with fresh spinach, garlic, and pancetta in a pecorino romano–cheese sauce ($15.95), and stuffed tilapia romantically recites sonnets alongside crabmeat in a butter sauce ($21.95). Engage in some calf exercises with the veal napoleon, cloaked in a suit of eggplant, prosciutto, mozzarella, and tomatoes and drizzled with cherry-wine sauce ($15.95). Alex Bistro harbors three hand-carved bars, all fully stocked with elixir mixers, an impressive selection of wines, and beers to sip on during live entertainment on select evenings, such as live bands or your uncle's interpretation of Barbra Streisand's Woman in Love, complete with spaghetti wig and marinara tears.
After more than a decade following different paths in the restaurant industry, friends Donny Giordano and Pellegrino Mongillo merged their culinary passions into Pellegrino's Restaurant & Lounge. In the kitchen, chef Mongillo—a Culinary Institute of America graduate—and his staff combine fresh, seasonal ingredients into dishes inspired by the various regions of Italy. Fresh seafood crops up in the octopus bruschetta and the scallop-, shrimp-, and mussel-flecked orzo. Other offerings include seared hangar steak with provolone and cavatelli pasta with sun-dried tomatoes, goat cheese, and chicken.
In the main dining space, servers glide across tiled floors to wood tables set under arched doorways. Behind a granite bar, bartenders mix specialty flavored martinis and pour a range of international wines.
With its new location in North Haledon, Nadie's Touch of Pasta continues its 20-year tradition of Italian meals served with family-style hospitality. Deep maroon walls and comfortable seating evokes the aura of grandmama's dining room or grandpap-pap's room-sized chessboard, and, much like those cozy rooms of yore, guests can bring along their own beverage to pair with the delectable spread of creamy pestos, whole-wheat linguini, and tortellini with truffle oil. Littleneck clams spar for attention against more hearty dishes of veal, chicken, and seafood, or vegetarians can savor satisfying plates of meat-free pastas. Popular guests can also invite up to 70 of their friends and acquaintances for private catered parties with elegant meals such as stuffed pork loin and cast-iron-grilled salmon.
Housed inside a refurbished 200-year-old farmhouse, Stone Manor 101's enormous 14,000 square-foot space is surprisingly cozy. But the two working fireplaces, a long, wooden bar, and shining hardwood floors are just the beginning, as evidenced by a recent The New York Times review. It might be the tall, leather chairs, or it might be the fresh ingredients, all of which are selected daily from the Hunts Point meat and produce markets in the Bronx. With a Mediterranean focus, the menu lists dishes such as bruschetta and artichokes, but centers around a large selection of steaks, from petite filets to a 45-ounce porterhouse for two people or one very hungry growing teen.