In the late 1970s career educators Eileen and Raymond Huntington opened the first Huntington Learning Center in Oradell, New Jersey. Their goal was to take an individualized approach to education, adjusting instructional tactics according to each student's set of needs. Their success in helping K–12 students prepare for exams and improve grades and study skills quickly spawned franchises across New York and New Jersey.
Today, the certified Huntington tutoring staff utilizes testing and rubrics for assessing each child's skills, academic needs, and potential for growth. The teachers even note the student's behavior in different testing and academic situations to craft a methodology sensitive to each child's learning style. Teachers also adhere to the company's code of ethics that stresses professionalism and confidentiality and encourages pupils to improve their grades honestly through dedicated study rather than shortcuts.
Under the umbrella of The Bowling Proprietors' Association of North Jersey, an eclectic group of alleys work together to fill the region with the thunder of scattering pins. At most of Bowling Proprietors' bowling centers, bowlers keep track of pummeled pins with automatic scoring, and bumpers, which arrive at the call of a button, keep balls on course without filling the gutters with retired VCRs. Snack bars at some locations bolster ravenous bowlers, and game rooms in select centers keep hand-eye coordination in peak condition. Free WiFi is available in some centers so that winners can exercise bragging rights.
When Chinese immigrants came to India—specifically Calcutta—centuries ago, they brought with them culinary traditions that slowly merged with local flavors over time. The chef at Bordoloi's Asian Fusion showcases the unique style of Indian-Chinese cuisine that developed from this blending of cultures as he serves up dishes such as chili chicken, Tangra-style mutton, and spicy red manchurian noodles. To accommodate vegetarian diets, the menu boasts a wide variety of herbivore-friendly options, including meatless momo dumplings, okra with chili, and vegetables with cashews.
The artful chefs at Fratelli toss and serve classic Italian cuisine alongside generously topped brick-oven pizzas. Appetizers such as red or white mussels ($9.95) or stuffed mushrooms ($6.95) ready incisors to take on more substantial spoonfuls and slices. The expansive menu enflames widening pupils and stomachs with all-day entrees, including the veal spiedini—stuffed with salami and provolone and bathed in a white wine sauce ($16.95)—and the oven-baked capricciosa pizza—bedecked with italian ham, artichokes, and hot salami jockeying for space on a 12-inch disk of crisp thin crust ($14). Seafood selections such as zuppa di clams ($15.95) or shrimp parmigiana ($15.95) warrant bottles of imported and domestic beer ($3.50–$4), house wine ($5 per glass), and water that's as free as a pardoned jailbird.
Mr Subs has come a long way since it was thought up by a group of college friends at Rutgers University. Since then, the sandwich shop has expanded to four separate locations throughout the area. Each follows the same formula—heap savory meats and farm-raised, seasonal veggies between slices of freshly baked bread. Cold subs are the shop's specialty; they come in varieties that include honey-roasted turkey, roast beef, and prosciuttini with capicola and cheese. Diners can also sink their teeth into grilled cheesesteak and BLT sandwiches as well as breakfast options.