R U Hungry, which has been featured on Good Morning America and named the best sandwich in the Country by Maxim magazine, is a mainstay of the Rutgers University student body's collective diet, thanks hearty sandwiches like the best-selling Fat Darrell. That behemoth is stuffed with chicken fingers and mozzarella sticks, then drizzled with marinara sauce. Other sandwiches house a range of beloved fried snacks?the Veggie Butt, for example, brims with jalape?o poppers, mozzarella sticks, and ranch dressing, whereas the Mediterranean falafel wrap keeps it classic with chickpea fritters.
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.
Muscle Maker Grill grew out of a small smoothie shop, where owner Rod Silva prepared health-conscious alternatives to fast food. The restaurant has since expanded with a menu tailored to accommodate diners with vegetarian, carb-free, and gluten-free diets. The crew prides themselves in creating healthy versions of popular foods, and continues to serve the shop?s original protein shakes with favorites such as chocolate peanut butter and strawberry banana. Additionally, Muscle Maker Grill displays the calorie count for each dish on the menu.
To make the Fat Ortley burrito, chefs stuff a tortilla with chicken fingers, mozzarella sticks, french fries, ketchup, lettuce, and tomatoes. The eclectic burrito is the brainchild of self-proclaimed foodie Bruce Jones, who graduated from Rutgers University and brings his love of Tex-Mex fusion dishes to the masses at his eatery, Papa Grande Grille. There, chefs fill tacos with Corona-battered cod, and cook up their own jerk chicken. Other standouts include BangBang shimp burritos and a mango chicken quesadilla.
Harvest Specialty Catering, a one-time market and barbecue joint, is celebrating two decades in the food business by opening a restaurant in the New Brunswick Elks Lodge. The chefs here still cater parties and private events, but now they also whip up deli-style sandwiches, salads, and burgers for those who come to the lodge for lunch. Pulled-pork sandwiches pay tribute to those early days at the original East Brunswick location, while hot reubens on rye showcase tangy sauerkraut, an elk's favorite food.
At Soul by the Pound, chefs work tirelessly to prepare—from scratch—a daily offering of traditional and authentic soul food. Their own sauces and seasonings coat entrees such as roasted or fried chicken, blackened catfish, and smothered turkey wings, paired alongside candied sweet potatoes, macaroni and cheese, stewed okra, and sweet tea.