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 artful chefs at Fratelli toss and serve classic Italian cuisine alongside generously topped brick-oven pizzas. Appetizers such as red or white mussels ($9.95) or stuffed mushrooms ($6.95) ready incisors to take on more substantial spoonfuls and slices. The expansive menu enflames widening pupils and stomachs with all-day entrees, including the veal spiedini—stuffed with salami and provolone and bathed in a white wine sauce ($16.95)—and the oven-baked capricciosa pizza—bedecked with italian ham, artichokes, and hot salami jockeying for space on a 12-inch disk of crisp thin crust ($14). Seafood selections such as zuppa di clams ($15.95) or shrimp parmigiana ($15.95) warrant bottles of imported and domestic beer ($3.50–$4), house wine ($5 per glass), and water that's as free as a pardoned jailbird.
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.
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.
Cuisine Type: Continental cuisine, steaks, seafood, pasta
Handicap Accessible: Yes
Number of Tables: 25?50
Parking: Parking lot
Most popular offering: Asian Calmari
Alcohol: Full bar
Delivery / Take-out Available: Takeout Only
Outdoor Seating: No
In your own words, how would you describe your menu?
Steaks, seafood, pasta, chicken, wood-fired brick-oven pizza
Do you adhere to any sustainable or eco-friendly practices?
We use a local butcher who has been in the same town for 100 years. The chef goes to Fulton Fish market in NYC and picks his seafood. We use all-organic veggies. Fresh, fresh, fresh is what we do.
Is there anything else you want to add that we didn't cover?
We do any type of parties.