As seasonal brews flow from taps behind Flanagan’s Restaurant & Pub’s wood-paneled bar, the waitstaff flits past the dining room’s framed artwork and hanging plants to deliver platefuls of Irish and American comfort classics to tables. In this congenial setting, buffalo wings, littleneck steamers, and crocks of french onion soup pave the way for 8-ounce burgers and fresh seafood.
With its dining room, pub with live music on weekends, seasonal patio, and two private banquet rooms, Rolf's Restaurant offers patrons multiple ways to enjoy a meal or grab drinks within the same space. Private banquet rooms include the Sun Room, with airy windows that let light flood in and keep pet cacti happy while diners relax at four-seat linen-clad tables, and the Warren Room, where purple chairs, matching walls, and regal curtains glow in the light of chandeliers whose shapes mimic flower petals.
The restaurant’s aesthetic elegance extends to the menu, which has enjoyed a rebirth thanks to a new executive chef, Glenn Arnold. A Rolf’s veteran for nearly a decade, Arnold left the establishment to hone his gourmet talents at The Culinary Institute of America. With his victorious return, the chef adds a new twist to old standbys and devises new items for the menu while endlessly looping "Eye of the Tiger" over the kitchen speakers. Diners can now savor a selection that ranges from traditional German specialties such as kasespaetzle, jagerschnitzel und pommes, and sauerbraten to more casual fare, such as gourmet sandwiches and pizzas.
Under the umbrella of The Bowling Proprietors' Association of North Jersey, an eclectic group of alleys work together to fill the region with the thunder of scattering pins. At most of Bowling Proprietors' bowling centers, bowlers keep track of pummeled pins with automatic scoring, and bumpers, which arrive at the call of a button, keep balls on course without filling the gutters with retired VCRs. Snack bars at some locations bolster ravenous bowlers, and game rooms in select centers keep hand-eye coordination in peak condition. Free WiFi is available in some centers so that winners can exercise bragging rights.
The aroma of Harp-battered fish and fresh-cut potatoes frying in the kitchen mingles with tender filet mignon browning on the grill at Molly Maguire's Irish Pub & Restaurant. Chefs also prepare traditional Irish dishes such as shepherd's pie and corned beef and cabbage. They help diners wash down their bites with sips of Guinness or Smithwick's Irish Ale poured from the full bar into pint glasses or lengthy top hats. The dining area's dark wood panels bedecked with Guinness signs add an Irish ambiance to a traditional pub atmosphere. Twelve high-definition flat-screen TVs broadcast NFL games, and music from karaoke, acoustic sets, and DJs fills the pub on weeknights. Live rock bands take the stage each Friday and Saturday night.
For more than 27 years, the customers of NJ's Tavern & Restaurant have relished its elevated tavern fare. They dunk french dip sandwiches—stuffed with thin sheets of roast beef—into steaming bowls of au jus, or sink their teeth into juicy Monster burgers tamed by the restaurant's special sauce. The kitchen crafts pizzas with seasonal organic vegetables and infuses the crusts with parmesan. On weekends, diners choose from a brunch menu with both sweet and savory options, including pancakes, crème brûlée french toast, and frittatas.
A union of Middle Eastern and Western cultures, Fire N Ice Hookah Bar combines the laid-back charm of a hookah lounge with the music and swank of a nightclub. Customers roam through the electric bi-level space flooded by soft colorful lighting before picking their poison—hookah, drinks, food, or all three.
In the hookah lounge, they curl up on plush sofas cushioned by satiny pillows and reach out every so often to grasp the hookah pipe as it’s passed around, inhaling any one of 25 exotic hookah flavors. The smoke spirals up toward Middle Eastern tapestries hanging overhead or snakes around the top-shelf cocktails perched beside the pipe. It even intermingles briefly with the aromas wafting from Middle Eastern dishes—such as chicken tikka, korma sliders, and kebabs—before vanishing into the air as quickly as a magician at a science fair.
As the night lingers on, Fire N Ice begins its transformation into a full-blown nightclub. Belly dancers take to the stage first, twisting and shimmying across the spacious dance floor. By 11 p.m., the club's three DJs begin spinning top R & B and hip-hop hits intermixed with a few Arabian jams, signaling to guests that it's their turn to hit the floor.