It?s all about options at Stadium Bar & Grill. Take the kitchen, for example. There, chefs make macaroni and cheese four ways, tossing in added ingredients like jalapenos, hamburger, philly steak, and crispy bacon. The classic grilled cheese sandwich, meanwhile, is remade six ways, getting a crunchy kick from tortilla chips or a sophisticated spin with rosemary, thyme, and a red wine reduction. Even french fries are dolled up with a choice of extras such as house-made gravy, blue cheese crumbles, or brown sugar. And, as if that wasn't enough sheer variety, chefs leave it up to guests to choose their own toppings for burgers, hot dogs, and pizzas.
When it comes to entertainment, the options are just as plentiful. Inside the bar, flat screen TVs pepper the walls, playing a variety of sports games at once. Between bites, patrons can work on their hand-eye coordination during rounds of pool, while an outdoor patio provides plenty of umbrellas for patrons who want to sip a beer in the shade or garnish a really big cocktail.
The Tavern at Great Meadows might seem like a typical tavern at first. Friendly bartenders behind a full bar, occasional Fireball specials and karaoke nights, and a kitchen churning out classic bar food, like burgers. On closer examination, though, you'll notice the food's Portuguese flair. The culinary team braises steak Portuguese style, for example, and tops it with ham and egg, or adds pizzazz to the house clams with chourico, Portuguese sausage. Even the house burger, topped with caramelized onions and mushrooms, arrives on a rustic Portuguese roll. However, there's some pure Americana, too, like chicken wings smothered in sauces such as buffalo or teriyaki.
Chuck and Debbie Leanza, the owners of Table 42, transformed a former 1870s hostel into an inviting dining space trimmed with soft lighting, black and white photos, and rich wood accents. Overhead, the original tin ceilings serve as a reminder of the building's long-standing beauty. Head chef Aldo Cerili and his kitchen staff keep the dining room filled with the smells of quattro formaggio ravioli, char-grilled New York strip steak, and shrimp scampi. Shipments of oysters, clams, and jumbo shrimp pour into the raw seafood bar, but there's also typical pub fare including burgers, quesadillas, and buffalo wings. On Wednesday nights, the restaurant hosts open mics and live music acts on Fridays.
Music is a way of life at Taste Bar & Bistro, especially Thursday through Saturday nights, when the restaurant thumps to the sounds of karaoke, DJ music, or live jazz. But it’s Taste’s thoughtfully prepared pub food that draws crowds even before the musicians take the stage. The menu comprises small plates such as steamed littleneck clams and spicy calamari, as well as heartier entrees that include cheeseburgers and spaghetti and shrimp fra diavolo. Throughout festivities, bartenders mix specialty martinis and pour wines and draft beers that enliven dinner time or can be used to paint a smiley face on one’s shirt during happy hour.
"Keep it simple." At Pure Parsippany, that isn't just sage advice?it's a philosophy. As the restaurant's name might suggest, the approach to food here isn't a complicated, muddled process; instead, it's built upon fresh ingredients and unaltered flavors.
Executive chef Michael Schmitt captains the kitchen, where he and his team craft a menu of upscale American- and Asian-inspired cuisine. Their spread includes familiar favorites such as filet mignon, pan-roasted pork chops, and miso-glased Chilean sea bass in addition to an ample selection of sushi rolls. Visitors dig into these hearty entrees in Pure's elegant, spacious dining room, where gold chandeliers shine light across cream-colored booths and chairs, dark hardwood floors, and exposed brick facades. At one end of the restaurant, bartenders mix more than a dozen signature cocktails at a large, square-shaped bar for guests to enjoy as a nightcap or a resting place for the loose olive skewers in their pockets.
They say you can't be all things to all people, but that apparently hasn't stopped Red Stone Tavern from trying. For starters, there's the decor: an aesthetic compromise that incorporates rustic building materials with a sleekness that feels decidedly modern. A walk through the restaurant reveals an expansive dining room with high ceilings and plenty of space, but it's partitioned in such a way as to make every meal an intimate experience.
Above all, however, people from all corners of Jersey flock to Red Stone Tavern for the food. Equal parts upscale and casual, the menu features hearty dishes of pasta and seafood alongside handmade pizzas topped with arugula, pesto, and balsamic glaze. Despite all this diversity, many guests stick to the grilled offerings. It's hard to blame them, as the choices include a 12-ounce sirloin steak, a zesty lime chicken breast, and a rack of St. Louis ribs signed by the chef in tangy barbecue sauce.