Wagner’s two most popular dishes are quite different, but equally delicious. Certified Angus roast beef nestles within the cushy embrace of a salted weck roll, while the Roaster chicken wings are topped with bourbon- or honey-garlic sauce and serve as a filling snack after a long day of learning how to use echolocation in a dark cave. At lunch, diners can nosh on wraps rolled with Cajun turkey or greek chicken, whereas the dinner menu introduces entrees such as baked haddock and fettuccine alfredo with chicken or crab.
Manhattan’s pleases palates with mouthwatering lunch and dinner menus stocked full of classic steaks, seafood, and a cornucopian wine list. Indulge in the impish spice of chili diablo appetizers, lightly breaded banana peppers stuffed with pepper-jack and ricotta cheeses before being nestled atop onion crostinis ($8). Epicureans excite incisors with eight-ounce filet mignons, topped with montreal spice, crispy onion rings, and tarragon-infused bacon butter ($23). The stuffed orange roughy, a flaky white-fish shell filled with sweet Maryland crab ($18), imitates an edible Russian nesting doll and pairs delectably with a glass of Villa Pozzi pinot grigio ($6).
Davison Road Inn's culinary architects satisfy rumbling stomachs by stacking a bevy of burgers, sandwiches, and a menu of other pub eats. Patrons perched at a tiled bar savor hand-carved, top-round roast beef folded into a Kimmelwick roll ($6.99) as cushy as a pillow filled with marshmallows, or juggle a Reuben with slow-cooked, thin-sliced corned beef ($7.99) between turns at darts or pool. Blue umbrellas dotting a pine-tree-lined patio shade the delivery of Davison Road Inn’s fresh half-pound burgers. The Emerald Isle-inspired patty, topped with Irish cheddar, arrives on a soft pretzel bun ($6.99), and the Bacon Blue burger's twists of applewood bacon and melted blue cheese ($6.99) choose to arrive traditionally in a palanquin carried by four waiters. The ears of Saturday-night diners feast on live music between 8 p.m. and 11 p.m.
Baking and broiling fresh seafood, savory steak, and tender fowl, Garlock's serves fine fare in an inviting, historic atmosphere. Clams casino foreshadows later feasting with six fresh littleneck clams baked in white wine and topped with green pepper, onion, and bacon ($8.95). Like Earth, the 28-ounce bone-in beef prime rib possesses a crisp crust, a red, juicy core, and an accompaniment of au jus ($29.95). The baked haddock ala Slavin, Icelandic haddock served with herbs and parmesan, is an old family recipe, time-tested over many family feasts and food fights ($16.95). Similarly satisfying, the swiss chicken enrobes a broiled chicken breast with swiss cheese and fresh sautéed mushrooms ($13.95).
The DeMaison family brags that wine flows in their blood, and given the three generations who work side by side at Long Cliff Vineyard & Winery, it would be hard to disprove them. Donald “Grandpa” DeMaison, the mastermind behind Long Cliff Vineyard & Winery, traces his roots back to his great-great-grandfather who worked as a farmer in the Alsace region of France. Don he has spent four decades mastering the art of growing, juggling, and transforming grapes, and has collaborated with his family to produce a venerable list of wines. Their offerings include white and red varietals and range from sweet to dry, such as a sweet Pinot Gris and a dry, mellow Lemberger in French oak.
You might not think there's much crossover between fine dining and comfort food, but don't tell that to Michael Zambito. The chef's quarterly menus add a dose of gourmet flair to down-home recipes, and many of them draw inspiration from seasonal flavors. For an example, look no further than the lobster pasta, which is served with fresh asparagus and a brandy-laced cream sauce. Zambito is also a master at revamping classics; he's not afraid to add dried cherries to liver and onions, or to make macaroni and cheese with smoked gouda.