Restaurants in Pearl River

At La Estufa, guests look on as chefs in the open kitchen chop, simmer, and stir Italian, American, and vegetarian dishes, including many made from organic ingredients. Homemade burgers and fish such as salmon and red snapper lounge on plates beneath an awning in hues of burgundy and vanilla. The dining room’s brick walls overlook pastas slathered with pesto, vodka, and calamari sauces, and breakfasts cloaked in real maple syrup leave diners no excuse for fistfights with trees. In cool glasses, Gus sodas and organic Apple & Eve juices parade alongside brimming plates.

In 1909, Frank Pepe immigrated to the United States from his native town of Maiori, Italy. He was poor, illiterate, and just 16 years old—but he had a strong work ethic. After a stint in a New Haven factory and service as an Italian solider in World War I, he settled down for good in New Haven with his wife, Filomena, and started a bakery delivery service. But because he couldn’t read, he had trouble deciphering the orders. So he started having his customers come to him, and in 1925, he and Filomena added a simple item to the menu: Neapolitan-style pizzas.

To this day, the staff still heats up coal-fired ovens to bake the original tomato pies that Frank and Filomena first made famous. They can also add toppings such as bacon, Italian-imported anchovies, and house-roasted red peppers to their pizzas, or create specialty pies such as their signature white clam with olive oil, fresh garlic, and oregano. Diners can pair their pies with Pepe’s salad, tossed in balsamic vinaigrette, or have the server tap draft brews such as Sam Adams Boston Lager and Peroni. They’ve served Foxon Park soda since 1925, so diners can request bottles of cream soda or diet white-birch beer made from only the sveltest birch trees.

Nearly every evening, the soulful notes of blues bands—national acts, Grammy winners, and tribute bands—fill the air of the casual, Zagat-rated eatery with tales of hardship and triumph. In the kitchen, chefs orchestrate dishes of spicy jambalaya, boiled crawfish, and exotic alligator sausage that are every bit as expressive and flavorful as the tunes they complement. Dishes arrive with steam still curling into the air, awaiting diner's selection from a menu of 100 gourmet hot sauces that customize dishes with fiery flavors of habanero peppers, smoked chipotles, peach and Vidalia onion, and dragon tears. Bayou’s chefs also whip up their creole fare for special events with their catering services.

At Memphis Mae's BBQ Bistro, owners Andreas Nowara and Jeff Matros are rewriting the barbecue gospel. They've crossed out a number of popular myths—that barbecue joints should be shrouded in smoke, that barbecue puritans only cook in the style of a single region, and that those who divulge secret recipes should be cooked themselves—in favor of a more chic and diverse sauce hot spot. Their dining room emulates a crisp bistro, and their menu traverses several Southern states, listing Texas beef brisket alongside Carolina pulled pork and Memphis ribs. They don't limit themselves solely to barbecue staples, either. Comfort foods such as Mississippi catfish and chicken-fried steak appease patrons who might not want to get their hands dirty, and vegetarian options include smoked portobello mushrooms and "pasties" filled with sautéed vegetables.

Their eclectic approach has hardly canceled out down-home prep, however. The kitchen's wood smokers infuse meats with flavor 24 hours a day, passing on zesty notes from pecan and hickory logs. The beer is likewise carefully brewed, arriving from Dogfish Head, Duvel, and other craft companies. In maintaining this delicate balance between strict tradition and inclusivity, Memphis Mae's BBQ Bistro has cemented a savory reputation. The restaurant has catered the New York Yankees' opening-day celebration and was later featured in the New York Times which praised its brunch and catalog of sides, which contains drunken yams, peach applesauce, and none of "the usual throwaways or fillers that most barbecue joints offer."

Tim Latterner of the Highland Fling considers Jersey Burgers "…the place to go for anyone who craves a juicy, tender and reasonably priced burger," describing the food as “melting in your mouth” and “made with love.” The chefs at Jersey Burgers earn such praise by making each beef, salmon, and veggie burger fresh to order, stacking crisp bacon, jalapeños, and gooey cheese between fresh buns. They also cook up hot dogs, meaty sandwiches, and crispy fries that complete classic American meals or classic American food fights.