Falafil Hut's kitchen composes a mellifluous menu of 100% Zabiha halal Middle Eastern dishes. Platters, which include rice, a choice of one side, and pita bread, showcase culinary headliners such as chicken kabob ($7.74) and lamb shawarma ($8.80). Gyros ($7.65) and falafil platters ($7.25) trounce ravenous hankerings, leaving them as defeated as political parties that run on anti-puppy platforms. The culinary wizards at Falafil Hut can shrink any platter to sandwich size ($5.20–$7.15) or transform it into a low-carb bowl accompanied by hummus and veggies ($5.20–$7.15). Sweet epilogues of nutty baklava ($1.50 for a small / $3 for a large) conclude meals and most dessert-based fairytales.
The servers at Jockey Wok 'N' Rolls take the risk out of ordering a meal, preventing fellow diners from abandoning their dishes and nibbling off yours. They pull up next to tables with carts toting plates of fully prepared dishes, each entrapping guests with their intoxicating aromas. That's part of the experience at Jockey Wok 'N' Rolls , where Hong Kong?style dim sum is the house specialty. The dim sum carts, which are wheeled around the restaurant daily, transport small plates of everything from stir-fried eggplant and stuffed green peppers to deep-fried shrimp rolls and steamed dumplings.
And the choices don't end at the tempting dim sum carts. The rest of the menu is downright massive, including traditional Chinese dishes such as egg foo young, congee, stir-fries, and fried rice. There are plenty of chef and house specialties, too, as well as family dinners that include complimentary servings of lobster or Dungeness crab. Those interested in sampling multiple dishes can also stop in during the week, as there's a lunch buffet served Monday?Friday.
Under the guidance of chef Gar Aparicio, the staff of Ti Amo Cafe Italiano crafts signature Italian dishes such as gnocchi in fresh tomato sauce and veal saltimbocca topped with provolone, prosciutto, and sage butter. Aparicio also draws on Northern Italy's abundance of fresh seafood for entrees such as sautéed Atlantic salmon, golden-fried calamari, and linguine with fresh clams.
Dark, velvet drapes, linen tablecloths, and flickering candles add to the dining area's romantic atmosphere and also set the scene for live performances by musicians. Bartenders keep the rhythm in the background, shaking cocktails in time before pouring them for guests seated at the stone-topped bar or outdoor patio.
For more than 25 years, Capri Ristorante's "Mama" and family have piled plates high with authentic Italian cuisine crafted from fresh ingredients, house-made recipes, and meat and seafood that are never frozen. Diners can rev up their human food processors with a cold appetizer of arugula insalata, bedecked with balsamic vinegar and parmigiano reggiano, or stretch their jaws like fanged elastic around a warm starter of lightly breaded calamari fritti. A lineup of hearty entrees await their turn at bat, showcasing such star players as the vodka-sauce-soaked eight-finger cavatelli or the pollo calabrisella, a slow-roasted chicken supported by a fan following of screaming sautéed peppers and fainting roasted potatoes. Sweet teeth can indulge in an assortment of delectable desserts, including tiramisu, carrot cake, and lemon sorbet, as each guest sips red or white house wine carefully selected from Capri’s stock to color coordinate with patrons’ socks.
Owner Gregg Majewski doesn?t call Jerseys a sports bar?he prefers to think of it as a ?sports restaurant.? A fleet of 35 high-definition flat screens and two 6'x10' screens project in-the-moment sports action, and etched glass murals depict all manners of contests from track and field to basketball to Greco-Roman thumb wrestling. The lengthy menu of signature sandwiches, pizzas, and entrees is what differentiates Majewski's eatery from a simple bar with a cable connection.
Three types of potato skins cover spuds with bacon, pico de gallo, and house sauces, and 11 types of sauce douse wings in innovative flavors such as Coca-Cola and spiced honey chipotle. On specialty pizzas, grilled chicken, homemade sausage, and stir-fried veggies cover specialty pizzas paired with creamy tomato and southwestern sauces. Families wash down suppers with fountain sodas, while adults nurse house wine and beer from independent breweries such as Two Brothers and Three Floyds. Diners can also peruse the menu of catered fare ideal for parties, business meetings, or training before the Olympics of competitive eating.
Since he came to the U.S. three decades ago, chef-owner Vittorio DiBenedetto has opened a few restaurants, but the Trattoria remains dear to him. Intimate even though it stretches across three dining rooms, the restaurant’s layout mirrors the chefs' commitment to friendly togetherness. That feeling of camaraderie extends to the circular cherrywood-and-granite bar, where pours of 40 different wines loosen up tongues in need of free-wheeling conversation or a reminder of what grapes taste like. Crisply contrasting black accents stripe the light yellow interior, where guests await house favorites including giant scallops and gorgonzola-topped steak.