Cornucopia Cruise Line's ships transport guests through the inland waterways along the New Jersey shoreline. Each ship is appointed with up-lit ceilings, brass railings, hardwood dance floors, and glittering lights. During evening cruises, wait staff serve a sit-down dinner as the DJ's tunes coax diners onto the dance floor. Excursions on Saturday and Sunday sate guests with buffet-style lunch or brunch, respectively. The ships range in size from the Cornucopia Majesty's vast 1,200-person capacity to the Cornucopia Destiny's intimate 400-person quarters, where guests should wear business-casual attire, eschewing gym shoes on their feet and flip-flops on their hands.
The pizza slingers at Papa John's toss each doughy discus by hand, and top their signature sauce with decadent mozzarella, fresh vegetables, and quality meats. Pie Picassos design two pies with up to two toppings each, and can commission a portrait of baby portobello mushrooms and spicy italian sausage posing against a backdrop of chewy crust or forge a blend of three cheeses smattered with crispy bacon. Tongues tiring of pizza's circular logic can take between-bite breaks with a side of breadsticks or parmesan-garlic breadsticks. A splashy two-liter beverage keeps taste buds on their toes. Order online to arrange a pickup or delivery, or visit a Papa John's location to dine right where the cheese sticks are harvested.
The chefs at Terrazza Restaurant meld Cuban, Spanish, Portuguese, and Latin American cuisine into house-specialty fusion fare. Diners launch an opening volley against hunger with the Terrazza house salad, a blend of arugula, cucumber, and garbanzos in balsamic vinaigrette. Carve a mark into the ropa vieja, slow-braised skirt steak with bell peppers, onions, and peas, or savor the pescado al ajillo, fillet of sole sautéed in a white-wine and garlic sauce and mounted on the wall to sing holiday jingles at the press of a button. Patrons converse in the earth-toned dining area over the grilled chicken breast of the pollo a la plancha, or sit amidst low, blue lighting at the bar sipping 1 of 17 mojitos (not included in the price of this Groupon). Guests cap off the meal by forking through caramel-laden flan made with custard as rich as the man who invented money.
Burst through the Bavarian doors at Killmeyer's to assume your place at a dinner table and take a look over its menu of Old Country bar fare. Teutonic taste buds can lift off with a litre of Spaten Optimator ($12) and an order of six traditional potato pancakes, served with applesauce or sour cream ($8), before belly-charging into the Bavarian wurst platter, boasting bratwurst, knackwurst, and weisswurst with red cabbage and sauerkraut ($15). Explore the traditional flavors of the classic wiener schnitzel and spatzle ($17), or satisfy the cannibalistic cow within by opting for Killmeyer's beefy rouladen, featuring beef rolls stuffed with onions, bacon, mustard, and gherkins ($18). Killmeyer's Old Bavaria Inn also offers a selection of more than 80 beers—look over the massive list or ask a friendly server what's currently playing on the suds-screen with the 30 seasonal selections.
Alvin C. Copeland Sr.'s first chicken venture was a flop. His Chicken on the Run restaurant dished up traditional fried chicken, but his customers in the suburbs of New Orleans turned up their noses. So he decided to start over completely. This time, he named the restaurant "Popeye's" after Jimmy "Popeye" Doyle, played by Gene Hackman in the movie The French Connection. But it wasn't the name that brought customers flocking in: it was the new chicken recipe, now spicy with New Orleans flair. This flavor has fueled astronomical growth ever since?in 2011, Popeye's opened its 2,000th restaurant worldwide.
Now, Popeye's is an international destination for crunchy Cajun-style fried chicken and melt-in-your-mouth buttermilk biscuits. Both the spicy and mild chicken gets marinated for 12 hours or more, then it's hand-battered, hand-breaded, and fried to a delectable crisp, like space aliens that fly too close to the sun. The french baguettes of po' boy sandwiches come stuffed with chicken or crispy shrimp, and to finish off meals, diners have their pick of homestyle sides such as coleslaw, green beans, and mashed potatoes.
Though the chefs at Port Atlantic Yacht Club make everything that they can by hand—right down to the dressings and soups—they often have to rely on the sea. Thankfully, their waterfront view puts them in close proximity to the ingredients necessary for dishes such as seafood sausage, Chilean sea bass oreganata, and lobster ravioli. The rest of the menu is a mix of Italian pastas and entrees, from the lamb osso bucco and filet mignon to the Mulberry Street feast: bowtie noodles with chicken, sausage, shrimp, and broccoli rabe. Some plates, such as the chowder of the day, vary based on your timing and whether the chef's muse is overbooked. Others are mainstays, like the chicken martini, which flavors chicken breast with olives, lemon, and vodka. The wine list features Californian and Italian wines as well as suggested pairings that draw out subtle flavor notes.