Situated at the long wooden bar, visitors to Vino Lounge browse a list of more than 30 wines by the bottle and 15 by the glass, each displayed along tall racks before their eyes. On the quiet patio, they dine and drink al fresco, perhaps pairing house-made sangria with food from sister business Marvin Mozzeroni's, which occupies the building's main level. The Messenger Post wrote that the semi-subterranean room "begs for visitors to sit down, relax and melt the work week away" by tossing their briefcases into the fireplace, while bartenders help even novice wine-drinkers "no longer fear wine."
Papaya Restaurant’s Asian dishes play with a range flavors to appease all taste buds. The freshly caught fish of the day is simmered in a spicy curry coconut sauce and drizzled with roasted red-pepper relish. A spicy-sweet basil sauce coats udon noodles, while pork chops are paired with spicy green beans and umeboshi plum sauce.
Just as the menu combines different styles of Asian cookery, the restaurant’s aesthetic plays with textures and materials. Exposed ductwork in industrial gray meets soft taupe walls. Wooden boards woven through metal bars serve as a modern partition between diners, and cable-threaded railings line the front of the dining area. Lime-green lighting illuminates the bar, where dangling starburst lights emit a red glow over plates of sushi rolls stuffed with sun-dried tomatoes, tempura shrimp, or seared steak or that day's elegant sashimi presentation.
No Irish pub is complete with the customary decorations: vintage Guinness posters, etched Jameson mirrors, and tin Magners signs. Caverly's Irish Pub has it all, along with a smattering of four leaf clovers and Ireland’s flag standing guard over the bar. And just like any bar, the libations flow freely. Bartenders pour Smithwicks, Harp, Guinness, and Magners into 20-ounces glasses. They also top off pint glasses with a bevy of craft brews, and wine is available for the oenophiles.
Under soft, low-hanging lamps, customers hang up tweed jackets before settling in for steaming plates and hearty pints at Scotland Yard. The many-splendored dinner menu lights on English lore to slay and roast the Dragon chicken sandwich, which slathers grilled or fried chicken in special Dragon sauce ($7). Scotland Yard’s pizza offerings ($10–$12) span a flavor spectrum, from the italian sausage and pepperoni of the classic ($10) to the eponymous Scotland Yard pizza’s goat-cheese-swaddled artichoke hearts ($10). Simmering edibles pair well with frosty potables, including Guinness on draft, bottled Brooklyn Black Chocolate stout, and uncorked Marquis de la Tour split champagne ($10 for a bottle). With Friday-night karaoke and a live DJ on the last Saturday of every month, Scotland Yard welcomes customers for singing and dancing in addition to the usual socializing and surreptitious fingerprinting.
Rookies Sports Bar & Grill rouses scores of sports fans with a menu of classic American pub fare, weekly trivia events, and 23 big-screen TVs. Nab a booth with a team of friends and throw in on a 24-count plate of Rookies jumbo wings ($16.95), tossed in one of 10 savory sauces and repeatedly told about bad airline food to prevent them from flying away. Eight-ounce, certified Angus beef burgers ($6.95+) heckle Zweigles quarter-pound hot dogs ($4.95 each) in a heated, home-grill rivalry, and serious scarfers or retired paleontologists dig into full racks of baby-back ribs ($18.95) slathered with house-recipe sauce and fall-off-the-bone attitude. Clamp jaws around slices of philly steak pizza ($8.95) topped with shaved prime rib, peppers, onions, and mozzarella.