Food & Drink in Old Bridge

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Green Juice and Ham

One- or Three-Day Juice Fast from Green Juice and Ham (Up to 67% Off)

Juices use fresh produce from local farms, including ingredients such as kale, apple, cucumber, lime, and ginger

Old Bridge Township

$60 $25

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Upscale Bar Food for Dine-In, Carry-Out, or Catering at Bash Dance Bar (Up to 69% Off). Four Options Available.

Bash Dance Bar

Old Bridge

6,000 sq. ft. bar with 40 HD TVs features a menu of classics like wings and nachos alongside wood-fired flatbreads and Angus beef burgers

$40 $14

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Sub-Sandwich Meal for Two or Five Regular Six-Inch Subs at Subway (Up to 60% Off)

Subway

Bridgewater Commons Mall

Freshly baked bread holds tasty ingredients such as meatballs, turkey breast, provolone cheese, and vegetables

$20.24 $11

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$18 for $30 Worth of Italian Cuisine and Drinks at Bensi

Bensi

Multiple Locations

Each day the chefs hand-toss pizzas, blend homemade soups and salads and whip up housemade sauces to pour over made-to-order Italian cuisine

$30 $18

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Select Local Merchants
Blimpie

Since 1964, Blimpie has filled patrons' bellies with submarine-shaped sandwiches packed with freshly sliced meats and quality toppings. Each of the coast-to-coast franchise's locations offers an assortment of bread-based eats ranging from classic deli subs to paninis served between warm ciabatta buns festooned with grill stripes or uneven tan lines. Diners may alternatively embrace a wrap or gravitate toward the Lighter Stuff, a health-conscious selection of menu items with less than 400 calories and 6 grams of fat. Kids' meals satiate the appetites of youngsters 12 years old and younger, or adults who only eat box-based meals.

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3833 Highway 516
Old Bridge,
NJ
US
Auntie Anne's

In 1988, Auntie Anne's founders Anne and Jonas Beiler purchased a Pennsylvania farmers' market stand, where they experimented with dough until they created a pretzel that seemed to strike the perfect chord with their customers. Today, at their more than 1,500 locations worldwide, the pretzel makers still hand roll the original recipe but have added to the menu with inventive options, such as the Pepperoni Pretzel and eight signature dipping sauces. The team constantly explores new uses for the pretzel dough, such as wrapping it around hot dogs or slicing it into bite-size nuggets. To transform the snack into a meal, they accompany it with specialty drinks, including Frozen Lemonade Mixers.

When not twisting dough, Auntie Anne's team partners with the national charitable organization Alex?s Lemonade Stand Foundation, which raises funds to fight childhood cancer. They also reach out to the community through local fundraising opportunities.

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400 Commons Way
Bridgewater,
NJ
US
Udderly Delicious

Established: 1996

Most popular offering: Glass-bottled milk

Pro Tip: Create a standing order.

Q&A with Jeff Milling, Owner

What sets your business apart from your competition?

I have no competition. I am the only glass-bottled milk service on Staten Island?the last of a dying breed. All our products are 100% natural and certified hormone-free. Other food companies like to fill your freezer with expensive plans. With us, you order what you want when you want?no minimums.

What was the inspiration for starting this business?

I wanted to own a route and have a product that would be a weekly repeat order. I was looking for something different that would make me stand out.

Is there anything else you want to add that we didn't cover?

I provide a service for people who are busy and want excellent, healthy products. Our milk is delivered the day that it is made?store-bought milk is not nearly as fresh. I am 100% dependable delivering on holidays and through all weather conditions. People have come to depend on me, and I make it my business to be there.

We set up a basic order, where the customer lets me know what products and amounts they go through on a weekly basis. They receive that standing order unless they change it. In addition to the milk, I carry a full line of dairy [goods], plus gourmet meats and seafood.

What is the best reaction you?ve ever gotten from a customer?

I often get stopped on my route by people telling me that they can't believe a milkman is still around. They always have a great story to tell me about how they got delivery when they were younger. The little kids get a kick over bringing in the bottles?they often wait for me.

What?s your favorite part about your job?

The hours I work afford me more family time. I am a people person, and I get to speak with all my customers. I like offering a service that carries with it a sense of nostalgia, while still offering a very solid product that people need and depend on.

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2 Jaime Ct
Old Bridge,
NJ
US
A Tavola Ristorante and Pizza

At A'Tavola Ristorante, Chef George Fusco draws on his 20 years of experience to prepare a menu of elegant Italian entrees from scratch in an open kitchen. He and his kitchen staff top linguine with littleneck clams and fra-diavolo sauce and souse veal milanese in sherry vinaigrette and a balsamic-reduction sauce. For dessert, they whip up freshly filled cannolis, sugar-speckled crème brûlées, and new york–style cheesecakes, whose crusts are perpetually under construction.

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3345 U.S. 9
Old Bridge Township,
NJ
US
Peace of Cake

Bakers at Peace of Cake craft their cupcakes with fresh ingredients for rich texture. They create a rotating menu of flavors, including raspberry swirl stuffed with jam and cookie dough filled with real cookie dough and crowned with chocolate frosting.

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8 William Street
Old Bridge,
NJ
US

Groupon Guide

A Slice of Summer: Sweet Treats from Cutie Pies NYC

Cutie Pies NYC is a one-woman show. “I do just about everything except churn the butter right now,” says Alice Cronin, the baker behind the Brooklyn-based confectionery. Cronin has been familiar with the ways of the oven since age 5, when she mastered her grandmother’s chocolate-chip cookie recipe. Since then, however, she’s moved on to more sophisticated desserts, having honed her skills while maintaining the cookbook section of a Montclair, New Jersey, bookstore. Working to a soundtrack of Cibo Matto, Los Amigos Invisibles, and fittingly, Cake, she now rolls cream-cheese rugelachs, laces peach pies with thyme, and gels vegan cream pies using agar. Of all the desserts that she makes, Cronin’s favorite is her coconut cream pie. She’s not alone: the dairy-rich dessert took home first place at the City Reliquary’s pie contest in 2011. “I’m not sure if it has anything to do with nostalgia—I watched loads of Gilligan's Island reruns when I was little—or the way it riffs on the rich, steeped-in-diner-chic desserts that harken back to old-school decadence,” she says of her fondness for coconut flavor. “It tastes rich and creamy, but the texture is surprisingly light.” Cronin crafts myriad variations on sweet and buttery flavors, and she experiments with savory elements, too. Soon, she’s set to unveil a savory guacamole and corn-nut-crust pielette. Taste Cronin’s gourmet baked goods for yourself by placing a custom order, or look for her at these New York City markets: Smorgasburg Saturday, 11 a.m. to 6 p.m. in East River State Park at N. 7th St. Sunday, 11 a.m. to 6 p.m. in the Tobacco Warehouse at 30 Water St. Bust Magazine Craftacular and Food Fair Saturday, May 4, 11 a.m. to 6 p.m. at the Pearl Street Plaza (Pearl Street at Water Street)
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Dim Sum For Everyone: Vegetarian Dim Sum Spots

The dim sum lunch, or yum cha (literally “drink tea”), is the Cantonese answer to Spanish tapas. It is as much a tradition in New York City's Chinatown as weekend brunch on The Lower East Side. The bustling scene is all too familiar: packed tables, servers pushing metal carts while hawking their selections, the din of impatient, hungry diners. They wait for shrimp dumplings, steamed pork spareribs, roast pork buns, pork and shrimp shu mai -- the seemingly endless variety goes on and on. But for vegetarians, the choices can be few. When it comes to dim sum, seafood and meat dominate the menu. New York vegetarians need not despair, because there are two very appetizing dim sum havens for non-meat eaters, and they’re right in Chinatown. Buddha Bodai on Mott Street serves a completely vegetarian and kosher menu of dim sum favorites, ranging from shrimp dumplings to beef rice rolls. The restaurant is usually packed on weekday lunch hours with City Hall municipal types, while the weekend clientele consists of tourists, locals and the environmentally conscientious. An all-day menu of vegetarian iterations of Chinese standards is also on offer, with creative takes on dishes like roast pork and sesame chicken. Using seitan, tofu and yam starch (among other vegetarian and kosher-friendly ingredients) as substitutes, many of these plates will fool even the committed carnivore in appearance and flavor. The line outside the door on Sunday afternoons may be the best way to spot Vegetarian Dim Sum House on Pell Street. Crowds tend to gather on weekends, anxious for healthy vegetarian takes on traditional dim sum dishes. The array of vegetarian dumplings -- pan fried, watercress, snow pea leaf, monk dumplings -- draw in voracious vegetarians who want the variety of a full-scale dim sum restaurant without sacrificing their principles or lifestyle choices. The menu is comprehensive, full of inventive vegetarian fare using Eastern and Western-style vegetables, not to mention an exhaustive list of diced, sliced or sautéed mushroom dishes. At Vegetarian Dim Sum House, there’s no need to solely imitate meat dishes. Here, vegetables are allowed to take center stage.
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The Donut Pub: A New Fad at an Old New York Institution

It’s just past 9 p.m. on a Thursday, long after most of Manhattan’s trendier donut shops have closed for the night. But The Donut Pub will be open all night long, neon sign a-blazing—just as it has been every evening since 1964. Inside the shop on 14th Street in Chelsea, “Magic Mike” stands behind the back counter with his magician’s supplies spread out before him, ready to perform tricks and illusions for the steady stream of customers who will come through the door. He’s been a regular at the Pub for 38 years—“Can’t you tell I love donuts?” he asked, pointing to his belly—and after he retired from the New York City Fire Department, he took up magic, bringing his act to his favorite neighborhood hangout. (He also performs private shows and sells magic supplies at the Pub and elsewhere.) But Magic Mike is only one of many regulars at the 24/7 shop. There are also the dozens of businessmen who appear every morning with their copies of the Wall Street Journal and New York Times to order the Sip & Dip special (coffee and a donut for $2.90) to accompany the day’s news. Operations manager and baker Gus Markatos started working at the Pub while in high school in the 1990s and has held his current role since 2002. He’s a regular sight behind the counter every morning and not an unusual one in the evenings, either. Most anyone who visits the Pub on the regular knows Gus, and the feeling is mutual—though “there are so many regulars [he] can’t even count,” he knows them all by sight and many by name. Gus isn’t the only familiar face behind the counter. There’s also Buzzy Geduld, the retired Wall Street multimillionaire who founded and still owns The Donut Pub. Patty, who works from 7 a.m. to 3 p.m. every weekend, has been at the Pub since it opened and has the stories to prove it. (More than a few late-late-late-night revelers come in asking for a beer with their donuts, not realizing that the “pub” name isn’t quite literal, she said.) Sammy, who works various afternoon and evening shifts during the week, has been at the Pub since 1980. Other counter staffers come and go regularly with the seasons. Though the Pub and its clientele seem unchanged through the decades, its neighborhood is not. Just a few blocks uptown, a much-changed Chelsea Hotel now houses the Doughnut Plant, a decidedly froufrou spot whose signature crème brûlée donuts cost upwards of $3 each. You’d think that with all this gentrification, The Donut Pub would have seen some hard financial times. But according to Gus, it’s been the exact opposite. “We’ve put two Dunkin’ Donuts out of business,” he said. “One on 14th Street a few blocks down and another around the corner.” And he doesn’t think that “artisanal” donut shops have anything on the Pub, either, no matter how trendy their flavors or presentation may be. “We are better than the competition: always fresh, and they are made with love.” There’s lots of love to go around here. The Village Voice named the Pub’s chocolate cake donut among the city’s best. CBS NY7 did the same for its honey dip donut, whereas both Gothamist and Tasting Table ranked its jelly-filled donut among the best. (My personal favorites are the boston creme and the sugar-raised, but I’d take any of them before walking out empty-handed.) Gus isn’t stingy with the love on the baking side of things, either. It’s not unusual to see him coming out of the back room with a rack of freshly baked croissants that he happily shares with regulars, sometimes on the house. (Yes, The Donut Pub has a full line of pastries, including muffins, cookies, biscuits, bagels, and bialys.) He has even developed his own version of the crazy-popular cronut, which some daresay is better than the one you-know-who makes (and people wait on line for hours for). Gus’s black-and-white cookie is among the best in the city—I can vouch personally for its ability to single-handedly soothe even the worst sort of New York heartbreak. That includes at least one romance that both began and ended at The Donut Pub, with Gus and company as witness. To their professional credit, they didn’t take sides, and the cookie was on the house. But the best part about working at The Donut Pub? Sammy and Gus agree: it’s the donuts. “I eat a donut every day,” Gus said. But as he stands there framed by racks and racks of tempting sweets, it’s hard to believe he stops at just one. No one else I know is able to. The Donut Pub is open 365 days a year, 24 hours a day, and is located at 203 W. 14th St., just west of 7th Avenue. Photos by Amy L. Hayden. Check Groupon for deals on coffee and treats in New York City.
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