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.
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 crisp white tablecloths, glimmering chandeliers, and elegant banquets, the American Dream Steakhouse exemplifies the classic American steak house. A soaring photograph of Lady Liberty watches over the dining room, where nimble servers balance trays of fine steaks, juicy burgers, and sizzling chilean sea bass. Diners clink wineglasses over slices of new york cheesecake drenched in fresh berries and clouds of whipped cream.
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.
When clients walk into Hida, it's almost like they're teleported straight to Japan. The restaurant is housed within a Japanese Gasho building, with sharply slanted roofs designed to prevent accumulation of snow and whipped cream. Hida's Gasho dates back more than four centuries, when it was built as a farmhouse in Hida, Japan. In the 1970s, the building was dismantled and shipped piece by piece to Hawthorne, where the structure now stands surrounded by trees, walking paths, and a koi pond. Like the building itself, Hida's cuisine pays homage to Asia. Chefs create dozens of sushi rolls, hibachi entrees, and kitchen specialties such as beef negimaki.