Roma Ristorante Italiano has been owned and operated by the Giambanco family since 1976. After crossing turbulent seas of marinara during their voyage from Palermo to Brooklyn, the Giambancos' culinary prowess and authentic Italian recipes finally landed on American soil in 1968. Chefs continue to cook the family’s homemade Southern Italian cuisine, which includes pastas, hand-tossed gourmet pizzas, and seafood. Their extensive dessert menu tempts sweet teeth with delicate profiteroles and sheep's milk ricotta cannoli. The dining room oozes comfort and charm with striped banquettes, a colorful mural of the Colosseum, miniature street lamps, and potted plants strung with white lights. Roma Ristorante Italiano's full bar, onsite banquet hall, and catering services ensure that parties can break bread and celebrate Italian culture without applying for a gondolier’s license.
Inside this elegant eatery, undulating mirror segments reflect glimpses of signature kebab and kahari plates precariously stacked along the waiter's arm. Below small ceiling lights arranged like a constellation, tables are festooned with traditional clay-oven tandoori and masala dishes—but this is a small part of Noorani's ample repertoire, which ranges from Indian and Pakistani fare to a completely separate menu of traditional Chinese dishes. The staff prepares fresh fish and chicken coated in zesty sichuan, ginger soy, and orange sauces over noodles or tender rice. Guests, meanwhile, can load plates with cuisine from the 15-item daily lunch buffet and question regulars about Noorani Kabab House's live entertainment. The merriment syllabus presents comedy nights, concerts, and some guy who used a single chopstick to eat a bowl of hot-and-sour soup.
Every day from 3 p.m. to 1:30 a.m. Eko Lounge Patio's genial personnel furnish patrons with quality cigars, tasty hookah, and a satiating menu of sandwiches and snacks. Tossed salads, fried fare, and assembled platters complement the aromatic smoke of stogies from such name brands as Padron, Rocky Patel, and Romeo y Julieta, whose scent inspires customers to communicate entirely in sonnets. Both an outdoor patio and an indoor lounge area host leisurely digestion and inhalation sessions, whereas a dance floor invites visitors to shake their groove things to the thumping tunes spun by DJs three nights a week. Eko Lounge Patio's weekly events include a salsa-dancing night, preceded by free lessons, and Tuesday-night karaoke sessions.
At first glance, Keagan's Irish Pub and Finn McCool's don't seem so different. Both are thoroughly Irish establishments, serving traditional dishes of shepherd's pie, bangers 'n' mash, and fish ?n? chips in dining rooms adorned with dark woods and stonework accents. Both also feature regular karaoke nights and live-music acts that regale patrons with songs so catchy they're under investigation by the CDC. But Finn McCool's stands out from its sister restaurant in one important aspect?its seafood bar, replete with broiled oysters and clams, steamed shrimp and snow crab, and saut?ed mussels that arrive to tables solo or in hefty combination platters.
Under the trained eyes of the chefs at BanZara Restaurant, tender pieces of lamb absorb the piquant spices in lamb khorma’s coconut gravy, while marinated chicken chunks cook over a charcoal griddle before being dunked into delicious sauce for a tikka dish. The culinary team also pulls from Indo-Chinese recipes, combining eggs with flavored chicken and cooking deep-fried dumplings with traditional Indo-Chinese spices. In addition to dinners, the chefs also craft a lunch buffet of new dishes every day of the week, which diners can sample while ensconced in the eatery’s leather booths or, if they ask very nicely, straight from the chef’s ladle.
Though it’s far from the border, Nuevo Mexico Restaurante serves up dishes of traditional Mexican cuisine. The staff rolls seasoned pork or chicken burritos, stuffs taquitos with beef, or grills spinach and tucks it into quesadillas. One of the benefits of their location on the East Coast is the ability to ship in real blue crab from Maryland, granting chefs fresh ingredients for crab salads and enchiladas. One location’s decor unites rich wood accents with exposed red brick, a mural of a matador dodging a bull, and a bar that has three sides, like any argument between a husband and his wife with a crime-fighting alter-ego.