Since 1848, Applegate Farm has existed under many guises, but its purpose has always remained the same: to provide fresh dairy products for local families. Originally home to the Sitger family and their golden guernsey milk, the farm has changed hands several times since the late 1800s and survived through the Civil War, both World Wars, and all six Star Wars. It experimented with its first ice-cream cone in the late 1920s under the guidance of owner Julian Tinkham, who also had the good foresight to preserve the farm's historic structures so that future generations could visit the 19th-century farmhouse that once helped slaves to freedom or count the number of tiles in an authentic 1919 tile silo?one of only three built in the state.
Since then, the farm has expanded and operates under the current leadership of the Street family, who hold themselves to the same dedication to quality that has sustained the dairy for more than 167 years. The range of ice-cream flavors changes seasonally but usually includes at least 63 distinctive varieties ranging from orange pineapple and toasted almond to vanilla peanut butter and Graham Central Station?which won top prize at the New Jersey State Ice Cream Festival. No-sugar-added and dairy-free treats, like apple cider donuts, can also be found in scoopable form, along with ice-cream cakes, ice-cream pies, and ice-cream sandwiches.
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.
Mykonos Restaurant's full-flavored Mediterranean menu introduces tongues to hearty gyros and classic Greek dishes and allows for familiar fizz with a BYOB policy. Shareable starters, such as the homemade tzatziki served with pita bread ($5.95), marinate mouths before meals. Greek standards, such as the gyro ($6.25) or the gyro platter with greek fries ($13.95), provide pillowy pita for putting to bed memories of eating an entire tube of vitamin-infused cookie dough for breakfast. Seafood orzo lays shrimp, calamari, and octopus over a subtly spiced tomato-sauce bed ($14.95), similar to the marinara-filled mattresses that briefly proliferated after the popularity of waterbeds. Mykonos Restaurant is home to a friendly, welcoming staff and a warm, casual atmosphere, sating hunger for both friendly faces and customary Mediterranean cuisine.
Family owned for 39 years, Roma Ristorante befriends neglected bellies and grants them access to a menu of scrumptious Italian dishes. Embark on a palatable journey with a hot antipasto of shrimp, clams, mussels, eggplant rollatine, and a stuffed mushroom ($12.95). Once properly teased, tongues can have their way with larger meals, artfully prepared by chef Charles Biondolillo—who learned his techniques from his father Pietro, a master Italian chef—including a plate of sautéed broccoli florets with cavatelli pasta ($12.95) and whole wheat primavera, a fusilli-based concoction that heats up a bed of garlic white wine or pink cream sauce with irresistible veggie companions ($13.95). After consulting the wine list, wash down bites of veal saltimbocca ($16.95) with delicious thoughts about a glass of Straccali chianti ($6). Diners admire the bright mural of sky clouds portrayed on the ceiling while sipping a glass of Geyser Park sauvignon blanc ($7) and savoring tilapia marechiara with clams, mussels, and marinara sauce ($19.95).
Zio Pasquale's is a neighborhood place where bring your own bottle is encouraged and good food is always being prepared from scratch, never frozen. The menu offers something for everyone from appetizers and salads to pastas, gourmet pizzas and delicious entrees.
The chefs at Solar de Minho have mastered the art of Portuguese-style rodizio, cooking slow-roasted beef and lamb, intricately seasoned with traditional spices. In the dining room, gauchos yield 3-foot skewers of sizzling beef and lamb to slice tableside. In addition to rodizio, Solar de Minho’s cooks prepare other Portuguese and Brazilian dishes, such as pork medallions seasoned with port-wine sauce or fresh herbs such as cilantro, or freshly caught lobster, flounder, and shrimp. After scraping their plates clean, diners can unwind amid the dining room’s sunny, yellow walls and hanging chandeliers by sipping a glass of wine from Portugal, Italy, or California.