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.
A staple in college towns, Cluck-U Chicken feeds poultry fans across the land with zesty chicken dishes, including the signature Wingers, more than 1 billion of which have been sold since the restaurant opened in 1985. Chefs also serve up tasty fare such as chicken sandwiches, burgers, wraps, and chicken breast bites. Cluck-U fare is available for dine-in, takeout, or delivery, making it an ideal choice for game days or a blind date with a chicken farmer.
Hummus Bar, recently featured in the New York Times, tickles taste buds and fills tummies with delectable vegetarian or carnivorous Mediterranean fare. Parties of two or all-kazoo barbershop quartets adorn compartment plates with the veggie thai combo, grilled tofu topped with crisp peppers and onions. The Seniya platter unites poultry rivals chicken and turkey in an effort to make peace over a supportive chorus of onions and mushrooms. Pita bread and the choice of two sides, such as hummus or baba gannouj, accompany combo platters, as does a small, shareable falafel side, or a larger regular side, such as fried cauliflower, for parties of four.
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 167 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.
Pita Grill's executive chef Vered Biton combines the principles of healthy eating with the flavors of the Mediterranean. The result is a casual eatery serving rice bowls, hummus, salads, and gyros?a healthy alternative to typical fast food fare.