A&A Fine Foods, which first opened its doors in 1992, helps customers line their pantry shelves or banquet tables with gourmet comestibles the likes of meat, bread, cookies, olive oil, cheese, and pasta. Behind gleaming display cases of hormone-free chicken and Boar's Head meats, A&A's butchers prepare homemade italian sausage and slice marbled cuts of grass-fed beef with the steady hands of a brain surgeon playing Jenga. The deli's staff can accommodate lunchtime cravings or catering requests by ladling bowls of house-made soups out of its percolating cauldrons and crafting hearty sandwiches or wraps with such ingredients as grilled eggplant and imported provolone.
Bricks can do more than prevent a curmudgeonly wolf from blowing down your building—they can comprise an oven that makes that building swell with the scent of ambrosial paninis. At 202 Italian Bistro, a wood-burning brick oven churns out the best of Northern Italian cooking techniques and recipes, from tilapia in coconut to veal doused in a marsala wine sauce. In addition to pizza crusts sprinkled with grilled chicken and tomatoes dried by a sun—no telling which sun—the dining room’s soft lighting illuminates pork chops delivered to guests at linen-topped tables.
With live music every weekend of the year and a wall plastered with a Joe Strummer banner, Bardi’s Grill’s prevalent rock 'n' roll theme stands in contrast to its genre-defying menu. Eclectic eats run the gamut from classic Americana—including half-pound burgers on kaiser rolls—to Italian meals of eggplant lasagna and thin-crust pizza. The international menu not only draws from the US and Italy but also the ocean in between, with a tangle of linguine topped with shrimp, calamari, mussels, and other seafood much tastier than once-common fillets of tugboat. Weekly specials ranging from sizzling steaks to discounted three-course meals add an element of surprise to the menu, along with a Monday–Friday happy hour.
When it starts to get dark, Burger Deluxe turns Route 23 into a little slice of Vegas. Neon lights illuminate the restaurant's exterior, and a giant clock glows above the entrance. Inside, the decor is toned down a bit, though it remains whimsical in its own right. Pink marshmallow light fixtures sway from the ceiling, infusing an extra dose of retro flair into a space that already includes a classic diner counter and its battalion of swivel chairs. The restaurant's throwback vibe is reflected in its menu, which includes 22 different half-pound Angus burgers, milk shakes, and all-day breakfast options. Those with an especially deep love for burgers don't have to name their firstborn child French Onion Burger or BBQ American Burger—instead, they can join the 100 Burger Club and get their name emblazoned on the club's dining room plaque.
Conturso's Market pleases palates with a medley of gourmet pizzas, sandwiches, paninis, and other custom treats crafted with flavorful, homemade ingredients. The value of today's Groupon can be used toward Conturso's groceries—which include fresh pastas and specialty cooking ingredients—or toward the expansive daily lunch menu, teeming with tasties ideal for midday meals or late-night leftover parades. Quench protein cravings with the hand-rolled, 18-inch meat pie ($17.95), topped with a hearty trio of pepperoni, sausage, and meatballs, or keep it simple with the margherita pizza ($16.95), a mozzarella, basil, and olive oil–imbued disk that's fun to catch between the teeth during frisbee games. Grilled mushrooms and caramelized onions bolster the fluffy bread of John's portobello delight sandwich ($6.95 for small), while lean meat receives a tight, supportive hug in the roasted turkey panini ($7.45).
With an NFL champion like Tony "The Goose" Siragusa as co-owner, one might expect Tiffany's Restaurant and Bar to show only football. But the eatery's 20-some high-definition flatscreens—extending all the way onto a heated outdoor patio—display everything from basketball and hockey to UFC. The entertainment at Tiffany's isn't all onscreen—throughout the week, events include sets by local DJs, karaoke nights, and Texas hold 'em tournaments.
Founded over 30 years ago, Tiffany's chefs still baste the eatery's award-winning ribs in house-made barbecue sauce, and make meatballs by hand before tossing them with imported Italian pasta. The restaurant has also updated the menu with new, creative twists on bar food and 25 varieties of wings and sauces, such as buffalo wings coated in wasabi sauce. To pair with it all, there are plenty of beers poured from the tap, served in a bottle, or sprayed directly into your mouth from a Super Soaker.
Most meat enthusiasts can conjure up their dream burger, but few, like the chefs at 25 Burgers, make those dreams a reality 25 times over. Patties made predominantly with USDA-certified Angus beef come sandwiched between buns made in-house everyday along with toppings that range from bacon and cheese to slow-roasted pulled pork and homemade spicy chili. Beef alternatives include four boneless chicken burgers, a naturally raised buffalo-meat patty marinated in chipotle seasonings, and a black-bean burger handmade from scratch.
For diners who don't see their ideal burger among the restaurant's 25, a build-your-own option lets them crown a quarter pound of beef with toppings such as onion straws, fried egg, or guacamole. Fixings such as sauerkraut and melted cheddar, meanwhile, top specialty all-beef hot dogs, and plates of fries come smothered with cheese, chili, or spices. Fountain drinks or five milk-shake flavors—Oreo and peanut butter among them—complement sandwiches and sides.