Paintings and decorative anchors dot the blue and yellow walls at Grilled Fish, where chefs dazzle diners with painstakingly crafted seafood dishes just a stonefish's throw from Madison Square Park. The dinner menu teems with edible treasures such as garlic and white-wine-laced mussels, seafood stew, and fisherman's sampler—a meal of fried calamari, fish, shrimp, hand-cut fries, and a flash-cooked compass. A forthcoming beer and wine license will add an extra kick of flavor to Grilled Fish's meals, which are the main raison d'être for the cozy dining room, the seasonal outdoor seating area, and any offsite table that bears the eatery's catered or home-delivered fare.
Amid the bustle of Times Square, Ceci Italian Cuisine takes a step back and encourages its guests to slow down a bit to savor their dining experience. Low light softens elegant exposed brick and hardwood floors as slow-cooked risotto and pastas arrive infused with savory meat, cheese, and veggies. Specialties from the menu showcase delicate presentations of lobster and sea bass, and veal entrees marry tender cuts with light sauces. A semiprivate dining room offers a gathering space and Italian cuisine for up to 65 guests celebrating a birthday or recovery from a noodle phobia.
In the summer of 2011, Zagat-rated Umberto's Clam House delighted patrons of the arts with its signature dish of short-rib ragu over penne at the sixth annual Hoboken International Film Festival. Inside the eatery, an open kitchen offers diners views of pasta-twirling chefs frying up fresh squid and hot red-clam sauce simmering in fish tanks, and a custom built bar doles out libations.
At both Tahiti Breeze Sun Spa and Tantrum Sun Spa, a fleet of tanning beds and stand-up booths infuses skin with a golden glow. Alternatively, the Versa Spa spray-tan booth mists physiques with a UV-free tan, giving skin a natural beach-goer look without putting six tropical birds on it. Elsewhere in the spa, a solid basswood infrared sauna purges patrons' bodies of up to 600 calories, and teeth whitening stations turn pearly whites even pearlier.
At The Meatball Factory, Top Chef alum Dave Martin handcrafts gourmet and innovative comfort food, earning profiles in the New York Daily News, amNewYork, and Thrillist. Recalling a renovated warehouse with brick walls, exposed ventilation, and finished Model Ts idling everywhere, The Meatball Factory hosts an upscale environment suitable for production lines of meatballs. At dark wooden tables, clusters of patrons pair selections from seven protein varieties, such as turducken, short rib, and vegan, with a library of sauces, including a fire-roasted marinara and a green-curry-peanut sauce. The hand-ground morsels delight tongues on their own, layered on challah rolls from Eli's bakery, or ladled onto fries for American-style poutines. Patrons averse to ingesting gluten or dairy find shelter in multifarious and clearly marked menu options that cater to their stomachs' ransom notes.An alternate dessert option is available for those with nut allergies.