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.
About 1,500–2,000 stylish vampires and dressed-down zombies descend from the spirit realm to partake of drink discounts and convivial ambiences across Las Vegas during the Halloween Pub Crawl from PubCrawls.com. On both nights, crawlers register at Doohan's Bar & Lounge at the Luxor between 3 p.m. and midnight before fanning out to the participating venues, partaking in $2 draft beers and two-for-one drink specials until 4 a.m. Customers can enter a pool of 12 cities to compete for $10,000 worth of prizes and titles such as Best Costume and Least Likely to Succeed at Starting a Car While Terrified. Adventurers also snag free admission on another night to Cathouse at the Luxor, though its dance DJs may be less appreciative of loud boos. Customers must also register at Doohan's on Saturday and Monday between 3 p.m. and 12 a.m. to receive their wrist band, map, and cup.
The word "fresh" is taken seriously at Fran's Italian Deli. Each day, the chefs work milk curds into a silky mass, then fashion the cheese into braid-like treccias of fresh mozzarella cheese. The cheese is so popular that they ship it to customers as far away as Italy, vacuum-sealing it with ice packs rather than cryogenically freezing the treat.
Happily, the mozzarella is just one of the reasons to visit the deli. The loaves of Italian bread arrive each day from a local baker and the kitchen staff whips together homemade tuna, macaroni, potato, chicken, and pasta salads. Patrons can sample the mozzarella, bread, and salads alongside fresh italian meats that are found in the deli's many hero sandwiches, including The Pesto, a fan favorite with grilled or breaded chicken, roasted red peppers, and pesto spread. Toppings such as sweet peppers customize sandwiches to individual tastes. Meanwhile, cheeses, deli meats, and antipasto behind a deli case await purchase by the pound, and weekday lunch specials perfume the deli with the scent of hot eats
Bagels are typically thick, slightly misshapen circles made out of soft, warm dough. But at Bagel Smashery, the bagels aren't thick. As the eatery's name suggests, its culinary team smashes bagels into toasted hot and easy to eat bagel sandwiches that deliver cream cheese, specialty spreads, or sandwich fillings. Nearly 20 years after their creation, the bagel smashes have become a beloved local bite, continuing to garner popularity with their unorthodox presentation and by giving diners an excuse to yell, "Bagel Smash!" in the Incredible Hulk's voice. At breakfast, the Bagel Smash bookend egg-and-meat sandwiches, or arrive smeared with specialty cream cheeses flavored with strawberries, green olives, or sundried tomatoes. In the afternoon, they curb midday cravings with combinations such as pepperoni and cheese, chicken and veggies, or bacon, lettuce, and tomato. After diners down Wrap Smashes and Potato Smashes, dessert bagels end meals on a sweet note with a slathering of Nutella and marshmallow.
Joseph Yaccarino emigrated from Naples, Italy, with his parents and 11 siblings at the turn of the century. He was just an infant at the time, allowing him to build nearly his entire life on North American soil. Joe's first professional endeavor was on stage, where he established himself as a comedian dubbed "Biggie." However, it wasn't long before he decided to lend his charisma—and nickname—to a different arena, one in which he'd never go hungry. Joe entered the food industry, starting by selling clams door to door.
The modest mobile business grew increasingly popular, and Joe eventually decided to apply his passion for mollusks toward opening a full restaurant in Hoboken. Three generations later, the original red brick location still thrives, as do three other locations that maintain the same family atmosphere and sea-bound smells of fresh raw oysters on the half shell. Warm italian sandwiches with fillings such as meatballs and sausage with peppers round out the menu.