Soft live jazz music fills B Street Restaurant & Bar while servers deliver platters such as pumpkin hummus with grilled naan, wild mushroom ravioli, and glasses of rosé sangria from the full bar. This confluence of cuisine, libations, and music has attracted the attention of Metro magazine. Proprietor and host Elli "Ellen" Kaplansky, credits her grandmothers for instilling in her a passion for food. She fuses this passion with her work experiences with celebrity chefs Todd English and Jody Adams when she chooses her menu of signature dishes such as the 10-ounce char-grilled burger with Vermont cheddar and skillet potatoes.
She also adds inventive twists to entrees such as the pan-seared local cod entree with fire-roasted tomatoes and fresh corn risotto, or the fire-grilled lamb chops with a balsamic cherry glaze. The dining area's cozy booths, tall tables, and a curved bar in tones of brown, orange, and red add warmth to the atmosphere, and the restaurant adds warmth to the community by reaching out to partner with local charities both financially and with a poker stick that stretches several city blocks.
With its stylish, laid back lounge atmosphere and its menu of casually upscale comfort food, Social Restaurant & Bar is the perfect spot to be just that?social. Velvet chairs and leather-backed booths, smoldering in a ripe shade of berry, ensconce friends in hip comfort as they peruse the brunch, lunch, and dinner menus. Groups collaborate on appetizers, like brie fondue and tableside-seared sirloin, while individuals might order goat cheese flatbreads and rare yellowfin tuna. No detail is left to chance at this hidden gem, whether it's part of the design or the meal, and the result is a destination conducive to intimate dates, private events, and those moments in life when you're trying to convince someone you're a hot-dog-bun tycoon.
Charley's invites diners to taste a sprawling menu that features American classics such as steaks, seafood, and salads. Hand-cut french fries are served alongside burgers piled with bacon, crisp fried onions, and enormous pickle slices. As forks and knives dig into steaks forged from USDA choice beef, aged a minimum of four weeks, a wine list details more than 60 different wines available in bottles and glasses, instead of a server’s boots. During weekend mornings, brunch details specialties such as thick-cut french toast, filet-mignon benedict, and corned-beef hash, served with spicy bloody marys, mimosas, or champagne.
For nearly 80 years, Costello's Tavern has doled out cocktails and brews from within its rustic brick walls. A rotating selection of draft beers includes classics such as Pabst Blue Ribbon and libations from Dogfish Head and other craft breweries. Beer is also available by the can and bottle, and mixed into special beer cocktails, which includes the Citrus Moon crafted with Absolut Citron, Grand Marnier, and Blue Moon belgian white.?
From the kitchen, a spread of comfort food treats guests to pizzas and bowls of macaroni and cheese. Chefs top burgers with fried eggs, jalape?os, and a taco-themed combination of sour cream, salsa, and guacamole. While relaxing with a beer and basket of fried pickles, guests can watch live sporting events that play over the tavern?s squad of flat-screen televisions, or sidle up to the dart board to perfect their hand-eye coordination. On select nights, a corner of the tavern hosts musical acts and karaoke events set to a live band or yodeler.
One of the most enjoyable ways to experience different cultures is by exploring their cuisines, and at Maxwells 148, guests can zoom around the globe with bites from an international menu. Executive Chef Mitchell Maxwell sees to it. More than just a passive admirer of the Asian and Italian foods that stand out on the Zagat-rated menu, the experienced kitchen master has trained in the lands from which these cuisines originate. His passion for Asian food has taken him to Honolulu, Hong Kong, China, Thailand, Indonesia, and Singapore—he spent time in a kitchen in each of those locations. And his love of Italian fare dovetailed neatly with his pan-Asian education when he learned how to cook in the style of the Friuli region of Italy with chefs who hailed from there, but who were in Hawaii with Maxwell.
The results of Chef Maxwell’s globetrotting education are palpable in the flavors of appetizers such as Maine lobster or Hudson Valley foie gras. Or, they emerge from a pasta dish of Cantonese noodles with shrimp or linguini siciliana with cauliflower. His house specialties include classic chicken marsala, gnocchi ai aragosta, and kaffir-lime seared scallops.