Along with importing Portugal's unique recipes to the shores of Newark, Sol-Mar Restaurant envelops patrons in an atmosphere that recalls a sidewalk café in Lisbon. Adorned with leafy foliage, murals, and terra-cotta awnings, the dining room features large, arched windows through which commedia dell'Arte archetypes can make their dramatic exits. To top the earth-toned tablecloths, a menu of authentic Iberian fare features dishes such as creamy clams casino, stuffed salmon with crabmeat, and grilled veal chops.
A plush, scarlet-accented interior welcomes diners to Nanking, whose namesake city—plotted equally between Canton and Peking—boasts a strong history of mingling Chinese, Thai, and Indian flavors. The fusion fare descends on appetites as natural light from a wall of broad windows washes over gleaming wooden floors, punctuated by a long bar stocked with wines, cocktails, mocktails, and ice sculptures chiseled by a famous cubist. Velvety, modern red chairs support diners as they feast on everything from spicy seafood to rich goat-meat curries and numerous vegetarian options that offer protein in the form of chickpeas, paneer, and tofu.
Inside the kitchen at Riverside Manor is a staff that knows how to bring the best out of their Atlantic-harvested ingredients and Italian cooking methods. Fresh, homemade pastas envelop pumpkin ravioli and serve as pillows for shrimp and scallops. Filet mignon tops bruschetta or stars in an entr?e of its own. And eight brick-oven pizzas come strewn with four cheeses, spinach and feta, or crispy buffalo chicken. And to accommodate as many patrons as possible, the cooks prepare a whole-wheat penne primavera along with an entire menu of gluten-free dishes.
But perhaps it?s the building itself that best represents an elegant fusing of old and new. On the site of what was once a 19th-century silk mill, the doors now open into a scene that could fool you into thinking you just passed through a wormhole to Tuscany. Along with hand-carved wooden furnishings and ornamental ironwork, brick archways and painted trompe l?oeils bring a playfulness to the space, which doubles as a frequent host for weddings and other special events.
At the heart of Cebbellini's menu are its Peruvian dishes and flavors, though each is made with inspiration from cuisines around the world. Diners will find familiar dishes such as Mexican-style quesadillas and Italian-style minestrone as well as paella and rich pork belly. But it's the Peruvian-style beef dishes that offer something most unique. The chefs use every piece of beef they can get their hands on in their dishes, whether that means grilling beef heart kebabs and coating them with a spicy Peruvian chile sauce or marinating delicacies like beef stomach in a blend of regional spices. All desserts are made in-house, including airbrushed pastries, macaroons, and an array of Peruvian specialities. The menu grabs from around the world, yet always comes back to its roots with plenty of warming, hearty dishes to choose from. Given that warm, welcoming spirit, it's not surprising that Cebbellini is fully family owned and operated: the father is the chef-owner, and seven children are involved in the business.
The sunset-orange hue of turmeric. The complex nutty scent of cumin. The slow-burning warmth of ground chili on one’s tongue. Spices touch all of the senses, and the precious seasonings play an important role in the kitchen at Shezan. Inside, clay ovens cradle chicken kebabs with ginger, paneer cubes marinated with herbs, and meat infused with the flavors of papaya. Waiters carry lamb, shrimp, and vegetarian dishes to the dining room, where forks clatter against plates with the cheery jangling of the robot arrival lounge at an airport. On weekends, a brunch buffet arrays 60 distinct desserts, biryani dishes, and tandoori options in the eatery, which the Home News Tribune called a “home away from home” for Pakistani diners.
Tiff's / Tiffany's Bar & Grill treats families and groups of friends to a menu of fresh, casual dining options and pairs them with libations at a full bar. Founded over 30 years ago, chefs at all three of its locations still baste the eatery's award-winning ribs in house-made barbecue sauce, and make meatballs by hand before tossing them with imported Italian pasta. The restaurant has also updated the menu with new, creative twists on bar food and 25 varieties of wings and sauces, such as buffalo wings coated in wasabi sauce. To pair with it all, there are plenty of beers poured from the tap, served in a bottle, or sprayed directly into your mouth from a Super Soaker.