Restaurants in Lakewood

"I feel a little like a detective," reveals Luke Johnson, overseer of the cheese cave at Stinky Bklyn, to the New York Times. He continues, "I…try to steer people toward something new. If they say they don't like goat, I really push the goat because people don't realize there are so many varieties." And push they do. Staff members pass indulgent segments of their carefully aged cheeses, offering approachable wisdom to novices and a wide-ranging selection for aficionados. The charming Smith Street institution has opened a new location between Baltic and Butler, with fridges and pantries stocked with international morsels such as chocolates, oils, vinegars, and beer, as well as an impressive ham bar.

Visitors can request a peak at the temperature- and humidity-controlled cheese cave, where Luke and staff nurture each wheel through distinct aging processes. Cheeses dwell within the cavern for anywhere from a few days to a few years, undergoing washing, soaking in beer or brine, and the opportunity to view culturally enriching cave paintings. Owners Patrick Watson, Michele Pravda, and Chris Remy also added a green garden and patio behind the shop, providing an ideal place for tastings or a peaceful spot for enjoying one of the shop's artisan sandwiches.

Lee's Hoagie House traces its origins back to 1953, when a small storefront at 19th Street and Cheltenham Avenue in Mount Airy, Philadelphia, began to lure in a dedicated clientele with its addictively delicious hoagies and cheesesteaks. Over the years, the popular sandwich shop has blossomed into a Philadelphia-area institution, spreading out to 17 locations throughout the region, all turning out tasty sandwiches with roast beef, turkey, chicken, and Italian meats, as well as veggies, fresh cheese, and the restaurant's secret oil recipe. Far more than a mere walk-in sandwich joint, Lee's can cater social gatherings and lunch meetings with delectable sandwich plates or fuel parties with spicy chicken wings and fresh salads.

Through a set of solid mahogany doors, the dining room at Remington’s teems with seasonal dishes inspired by the Jersey Shore. Executive Chef Dominick Rizzo gathers ingredients from farmers, fishmongers, and local cheese makers from the tri-state area, letting the harvest inform his constantly changing menu of upscale American cuisine. Recent dishes have included locally caught fluke sautéed with yellowfoot chanterelle mushrooms and served with lentils and a drizzle of chive oil. For libations, Remington’s sommeliers refer to a long list of wines from Europe, South America, and California. All this good cooking comes with good scenery to match—there’s a 5-foot freshwater aquarium decorating the dining room, alongside hand-painted murals of beaches, ocean scenes, and Moondoggie’s leash.

Strains from live DJs and the happy chatter of busy silverware resound off the exposed-brick walls and looping whorls of the wooden bar at People's Republic of Brooklyn. Red tabletops billet platters of seared, fried, or blackened catfish, and plates of free-range chicken don adventurous garnishes such as avocado or the essence of an air kiss. Comfort-fare sides conjure nostalgia among guests perched at the bar, with options including mac 'n' cheese, deviled eggs, and sautéed arugula serving as foundations for a wide range of cocktails.

Neon accents give the pristine white interior of Golden Crepes an orange and ice-blue glow. In contrast to the modern decor, however, their crepes and paninis celebrate tried-and-true combinations of flavors. Crepe-makers stuff savory wheat or buckwheat crepes with prosciutto and brie, salmon and cream cheese, or mushrooms and gruyere. Alternatively, sweet crepes tempt tongues with classic fillings such as dark chocolate and dulce de leche, as cups fill with illy coffee. Seated in cherry-red chairs, visitors can pair their crepes with pours from the wine bar or somersaults along a long white banquette.

Ireland is famous for its hospitality, thanks to an old Brehon law stating that every village must have a parlor to welcome passing travelers. Though it's not on the Emerald Isle, The Parlour aims to uphold this age-old principle in its cozy eatery decked with exposed-brick walls and rustic, wood accents. To acquaint diners with Irish flavors, more than 10 draft beers join a pub-style menu that includes such classics as bangers and mash, corned beef and cabbage, and beer-battered fish 'n' chips. The staff keeps the atmosphere lively with weekly specials and events such as karaoke, beer pong, and "Danny Boy" crying contests.