Tropical Juice Bar's menu places the emphasis on healthy, nonprocessed foods, but never at the expense of flavor. Dishes such the Cuban sandwich and the mofongo with garlicky plantains and fried pork skin showcase the essence of the tropics. Ditto on the empanadas, their crispy shells concealing pockets of chicken, beef, or cheese that bulge like the eyes of a surprised cartoon character. And then there are the drinks?juices and smoothies made from 100% freshly squeezed fruits, including passion fruit, tamarind, and orange.
Uniquely residing indoors, the marquee at Fabian 8 Cinema evokes nostalgia with its towering lights and brick façade, even as it flashes the current features in digital print. Within the actual theaters, viewers recline in high-backed rocker seats, arranged in extra-wide stadium configurations for maximum comfort and cowering space during scary scenes. Serving eyes a veritable feast of motion pictures, first-run features spring from the latest in digital cinema technology, augmented by digital and 3-D technologies.
At Thirst Lounge, glasses of draft beer and wine complement a menu of American pub food and Latin American favorites. Dishes range from beef sliders to mofongo, a Costa Rican specialty featuring fried plantains. Cubano sandwiches and buffalo wings pair particularly well with a pint of beer, whereas pepperoni or barbecue-chicken pizzas make for good coasters for the glass.
Hawthorne Theater opened in 1928, making it one of the first movie houses established in the area. And though at almost 90 years of age the space is older than most buildings in North America, it's recently undergone major renovations to keep up with modern technology. According to an interview with owner Jack Sayegh at NorthJersey.com, the fully digital five-screen cinema was outfitted with new carpeting and chairs, Real D and 3-D movie equipment, Dolby Surround Sound in all theaters, and human ticket-takers to replace the outdated robot ones. The article also cites that the theater?which has been independently owned since 1980?is maintained by Jack's father, uncle, and cousin, reinforcing its family-friendly nature.
After more than a decade following different paths in the restaurant industry, friends Donny Giordano and Pellegrino Mongillo merged their culinary passions into Pellegrino's Restaurant & Lounge. In the kitchen, chef Mongillo—a Culinary Institute of America graduate—and his staff combine fresh, seasonal ingredients into dishes inspired by the various regions of Italy. Fresh seafood crops up in the octopus bruschetta and the scallop-, shrimp-, and mussel-flecked orzo. Other offerings include seared hangar steak with provolone and cavatelli pasta with sun-dried tomatoes, goat cheese, and chicken.
In the main dining space, servers glide across tiled floors to wood tables set under arched doorways. Behind a granite bar, bartenders mix specialty flavored martinis and pour a range of international wines.