Restaurateur Kevin Clib transformed Bridget's from the refurbished remains of a thrift store and TV repair shop into a modern steakhouse with an expansive selection of wines, cocktails, and martinis. The menu is populated with handsomely prepared entrees from land, sea, and outer space ($23–$39), such as the 10 oz. center-cut filet mignon, which is tarred with a sake-laced shiitake reduction before being feathered with green onions and sesame seeds ($35). Duos can share a chatter-inspiring specialty butcher block, such as the 24 oz. double-cut prime pork chop with caramelized apple and cranberry stuffing ($62). Behind Bridget's bar, masters of mixery craft cocktails ($7–$10) and martinis ($9–$12) with specialty spirits, such as St. Germain Elderflower Liquor, and also serve plenty of bottled beer ($4–$13) and white and red wines ($7–$14).
The surfaces of hibachi grills sizzle as nimble chefs slice and sear morsels of chicken, steak, and scallops for guests seated around granite-topped tables. At Arirang Hibachi Steakhouse and Sushi Bar, patrons enjoy a chic, modern space where they can savor traditional Japanese dishes. Bright red booths cushion patrons in the stylish bar where signature entrees, such as chilean sea bass and filet mignon, arrive drizzled with miso, crusted with wasabi, or dusted for fingerprints. Chopsticks ensnare à la carte sushi and house specialty rolls, such as the coconut shrimp layered with mango, avocado, and raspberry puree.
If you’re pork-passionate, beef-bananas, and sausage-smitten, today’s Groupon will melt your little animal protein-loving heart. For $25, you’ll stuff your stomach with all the skewered meat you can eat at Chima Brazilian Steakhouse. The cost per person of the unlimited rodizio dinner is $39.50, so you'll have money left over for drinks and dessert to get your $50 value at Chima.
Everything about Reserve exudes swank. Dark wood-paneled rooms and crimson curtains, more than 100 aged bourbons, and a cigar lounge—not to mention contributions from the menu such as organic steak and wild king salmon—work to redefine locals’ impressions of fine dining. Those morsels share tabletop space with entrees including roast duck breast and striped bass, the likes of which chefs lavish with seasonings such as pancetta butter, green peppercorn cream, and truffle chicken broth. The kitchen’s culinary artists also craft morsels of oyster and lobster at a raw bar whose offerings rival the bounty of Poseidon’s larder.
Reserve’s mixologists take over at the bar, where the restaurant’s cache of bourbons pour alongside a dozen draft beers, specialty cocktails, and an array of wines from the grapevines and bottle-growing bushes of California. While perched upon black leather stools amid corinthian pillars, guests also can listen to strands of live jazz as they take in everything.
Chef John Talbot delivers mouthwatering fare from the land and the sea to rest on Creed's elegant white tablecloths. Yellowfin tuna drizzled with ponzu sauce ($29) and chimichurri-topped New Zealand king salmon ($28) headline a list of fresh charcoal-grilled fish. Manager and sommelier Josef Plattner is often on hand to offer suggestions for which wine to pair with a New York strip steak ($38) or to mingle with a mustard-herb-crusted rack of lamb ($36). Though the menu favors meat, there are also a number of tasty vegetarian options, including the house-made vegetarian ravioli, stuffed with crimini mushrooms and ricotta cheese, served with fried spinach and a gazpacho coulis ($18). With its soft cream-hued walls and tasteful décor, Creed's is an ideal location for romantic get-togethers or business meetings with bands of ravenous highwaymen.
Steak 38 founder Joe DiAmore and fellow restaurateur Ben Blumberg began working together as teenagers, waiting tables at Chubby’s Restaurant in Collingswood. The two later opened their own establishments, with Joe manning the grill at Steak 38 and Ben dishing out undersea treats at Barnacle Ben’s. After more than 40 years, the epicurean duo has once again joined forces to combine their surf 'n' turf experience into a full menu of entrees seasoned with the world's most popular spice—fire. Many of Steak 38's signature dishes include tableside preparation, as waiters carve meats, debone fish, and ignite flaming desserts such as bananas foster before ringing the dinner bell. The restaurant’s intimate bar stocks its bins with toast-ready spirits, filling glasses with effervescent champagne, bracing scotch, and a selection of timeless after-dinner cordials.