Harvest Table specializes in fresh farmhouse fare that, according to the New York Times, “calls to mind a just-picked bounty.” Customers gather around the counter—a long table designed, built, and sanded by the father of owner Carissa Borraggine—adding to the restaurant’s homey feel. Behind the counter, Carissa's team crafts sandwiches, salads, and smoothies based on customers' create-your-own inventions or house recipes.
Sandwiches include a club with crisp bacon and house-roasted turkey stacked between three slices of eight-grain bread. Salad-wise, shrimp, grilled pineapple, and sesame-ginger dressing flavor the High Thai'd, whereas Cajun chicken and tangy mango dressing add kick to the Aztec. Fruit smoothies like the Peach Sunrise—a blend of peaches, strawberries, honey, and soymilk—act as healthy dessert options. Patrons can round out meals with Harvest Table's generous selection of coffee, tea, and hot chocolate.
Embracing the Spanish tradition and intimacy of sharing plates, Olé! Wine & Tapas Bar invites diners to slow down and enjoy not just the cuisine, but also each other's company. Classic tapas, such as croquettes and patatas bravas, dot the menu. They are complemented by an array of imported Spanish wines and the preferred drink of tapas restaurants and party-loving fruit bats—sangria.
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.
Island Soul Restaurant’s ingredient sculptors cook up authentic recipes from the West Indies and American South to create a concise menu of Caribbean and soul food dishes. Dining duos or quartets can propel human food processors with a starter of fresh seafood chowder before ordering up a protein-packed entree such as Grandma’s southern-style fried chicken or curry-coconut chicken simmered with vegetables. Each main dish wields an entourage of two sides, such as collard greens, candied yams, and shrimp macaroni salad, to make stomachs so full that other meals need to book space a month in advance. Slowly baked turkey wings glisten atop pristine white plates, and Island Soul Restaurant's desserts, such as a warm brownie sundae topped with vanilla ice cream and fudge, quiet bellowing sweet teeth without the use of a soundproof mouth guard.
Vonda's Kitchen is the third restaurant venture for Chef Vonda McPherson who has taken on Southern BBQ and healthy cafeteria food. This time she tackles Southern comfort food from jambalaya and catfish to beef short ribs and shrimp and grits. At her kitchen, breakfast dishes, such as french toast and chicken and waffles, are served all day long instead of bursting into flames at the stroke of noon. She also serves up collard greens, black eye peas, and oxtails over rice and beans with glasses of sweet tea and flavored lemonade to wash it all down.