Village Pourhouse's beer selection is so diverse that the pub issues some customers a passport, stamping it each time they try a beer culled from 16 countries. They boast more than 100 brews that range from locally brewed ales to Japanese ginger beer, and even make beer the starring liquid in cocktails infused with fig vodka and pear cider.
Though beer takes the spotlight here, their pub eats play a worthy second fiddle. The menu fills bellies with pub classics, such as burgers, wraps, and hot wings. More eclectic dishes include lamb burgers and chicken tenders coated with pretzel breading. Bringing it all together, each dish is listed with its ideal beer pairing based on its astrological sign.
Named Hoboken Patch readers’ Favorite Fro-Yo Place in 2012, Mon Cheri Yogurt Bar greets guests with four self-serve yogurt stations, which dispense low-sugar frozen yogurt in flavors such as plain yogurt and coffee. Patrons can mix and match yogurts, combining vanilla and chocolate, then crown swirled servings with a unique combination of candy, fresh fruit, graham crackers, and sweet syrups. Guests can then meander past the glowing candles and dark wood tables inside to relax on the patio, complete with separated seating areas and, in the winter, the off chance that Jack Frost will replenish empty bowls with a wave of his hand.
Hanging baskets line Marty O'Brien's front patio, contributing to a quiet sidewalk ambiance that contrasts with the pub?s convivial laid-back lounge. Regardless of where diners sit, they can expect tables brimming with plates of seafood, grilled chicken, and beef. Nearly every corner of the restaurant exudes an air of comforting americana, from the rugged blue-brick fa?ade to its name, which invokes Frank Sinatra's father's boxing moniker and the pen name gracing Teddy Roosevelt?s fan fiction. As servers roll out entrees, guests toast to each other?s health with glasses of beer or wine and share appetizers of chicken skewers and mussels.
Since 1848, Applegate Farm has existed under many guises, but its purpose has always remained the same: to provide fresh dairy products for local families. Originally home to the Sitger family and their golden guernsey milk, the farm has changed hands several times since the late 1800s and survived through the Civil War, both World Wars, and all six Star Wars. It experimented with its first ice-cream cone in the late 1920s under the guidance of owner Julian Tinkham, who also had the good foresight to preserve the farm's historic structures so that future generations could visit the 19th-century farmhouse that once helped slaves to freedom or count the number of tiles in an authentic 1919 tile silo?one of only three built in the state.
Since then, the farm has expanded and operates under the current leadership of the Street family, who hold themselves to the same dedication to quality that has sustained the dairy for more than 164 years. The range of ice-cream flavors changes seasonally but usually includes at least 63 distinctive varieties ranging from orange pineapple and toasted almond to vanilla peanut butter and Graham Central Station?which won top prize at the New Jersey State Ice Cream Festival. No-sugar-added and dairy-free treats, like apple cider donuts, can also be found in scoopable form, along with ice-cream cakes, ice-cream pies, and ice-cream sandwiches.
Paradou takes its name from a village in the southern French countryside, and the provincial influence is apparent in nearly every aspect of the restaurant. No matter what it is serving, the bistro-style eatery celebrates Provençal cuisine with a notable lack of pretention. This isn’t to say that the seasonal menus are unrefined, though. Chef Kfir Ben Ari creates a handful of dishes that experiment with foie gras, including a reimagined gravlax that features foie gras cured in sugar cane, sea salt, and fennel leaves. However, the majority of the menu tempts diners with hearty, provincial classics such as short ribs braised in red wine, cast-iron-roasted duck breast, and bouillabaisse stew. The wine list complements this cuisine, offering more than 40 French wines by the bottle as well as the glass. The wine selection even influences the restaurant’s decor. Bottle-lined shelves reach from the floor to the ceiling along the restaurant’s back wall, and the tables and bar are built using repurposed French wine crates. Beyond the intimately sized dining room’s whitewashed brick walls and rustic, wooden floorboards, a short walk leads to the covered garden area, which seats outdoorsy guests year-round.
With sunlight cascading across their studio’s hardwood floors and crystal chandeliers, Danielle Buccellato and her staff lead more than 75 group classes every week, specializing in Pilates Mat, Xtend Barre, and group Apparatus training. Mixed in among those weekly classes is Renaissance Pilates’ popular four-week beginner program. During this program, students build strength and a full understanding of Pilates principles across eight sessions, so they are prepared to move onto regular classes and more advanced sessions. The studio’s other offerings map out different, but equally effective, routes toward fitness, including Xtend Barre—a toning workout that incorporates a ballet bar, handheld weights, and yoga straps. In addition to a variety of program options, Renaissance Pilates also offers the new Extend Barre Stick classes to help chisel bodies.