Bensi co-owner Genci Previzi helms an immense menu of classic Italian cuisine, including hearty homestyle dishes with roots in Calabria, Italy. Entrees, joined by a house salad or cup of comforting housemade soup, range from spaghetti and meatballs to gluten-free grilled chicken in a lemon-garlic marinade served over a veggie medley. The chefs also prepare an array of specials such as pignoli-crusted goat cheese and arugula salad, barolo-braised veal osso buco, pan-seared Chilean sea bass with eggplant caponata, and nutella chocolate pizza with fresh strawberries. The dishes are served in a modern dining atmosphere where minimal table settings and simple dark-wood furniture keep the focus on the vibrant cuisine.
In 1922, Ohio schoolteacher Frank Stewart had one goal in mind: to create the world’s creamiest root beer. After trial after trial—and a little help from a chemist friend—Stewart finally perfected his creation with a blend of root extracts, herbs, and berries. He soon decided to supplement his income by opening a drive-in shop where he also served juicy burgers and hot dogs. Today, that little shop has evolved into a franchise of sit-down restaurants, express kiosks, and mobile food trucks spread throughout the country's cloud kingdoms. Each eatery still serves the entrepreneur’s famous root beer, as well as burgers, franks, and deluxe platters of fried clams, butterfly shrimp, or wings.
We Have a Gourmet Deli that serves only Boars Head meats and cheeses, hot sandwhiches, homemade soups, home cooked meals, we are open late Monday thru Friday till 7p.m. Sat and Sunday 7-2pm, we also have exclusive bakers and vendors so come check us out!!!
We are a newly renovated restaurant in the heart of New Brunswick NJ. We are open for breakfast, lunch and dinner. We have a great bar with 27 HD TV's to watch the high profile sporting events. It's a great place to relax and enjoy the company of your friends
Tido 'N His Junkyard Dogs pounces on appetites with a kennel of beer-steamed, 100% pure-beef Sabrett hot dogs, as well as pork, turkey, and tofu substitutes, loaded with savory toppings and fixings. Diners can eat their dogs at the vibrant, red-paneled corner joint or carryout to dine at home, surrounded by their favorite refrigerator magnets. Tubular-meat maestros transform run-of-the-mill dogs by slathering barbecue onions and spicy brown mustard on the NYC Steamer, or wrapping the Crackler in bacon before deep frying it. For those who abstain from beef, pork, turkey, or tofu frankfurters, hot sandwiches, such as the Porky Pig with crispy bacon and char-grilled ham, also heal hunger. Just like an online-profile picture, all meals need to find one good side, such as onion rings, or hand-cut boardwalk-style fries doused with cheese, chili, or gravy.
The Old Bay Restaurant takes diners on a savory sojourn to New Orleans with a menu of Cajun cuisine served in a Mardi Gras-inspired atmosphere. Commence the evening by munching on gator balls—a blend of alligator tail meat, pork, and seasonings rolled into mini meatballs, and simmered in a fiery sauce piquant ($9)—or the boneless chicken, tasso ham, andouille sausage jambalaya ($14). To unmeat any meal, the chefs also combine roasted eggplant, yellow squash, zucchini, red bell peppers, and pesto sauce in order to fortify the flavors of the vegetable Napoleon evangelia ($15).