Look out the window of Zinna's Bistro and you'll spot a lush, vibrant garden from which the BYOB restaurant's chefs cull freshly grown produce to fuel their salads, pastas, and pizzas. An ample dinner menu showcases the Italian-American bistro's veggies: arugula, cherry tomatoes, and red onion make a bed for strips of succulent steak grown from the garden's steak trees. For a closer look at the flowering garden, patrons can sit outside on a patio while dining on ravioli stuffed with four cheeses or breaded chicken smothered in tomato sauce and mozzarella, all the while listening to live acoustic music on Tuesdays, Thursdays, and Saturdays.
Rockn' Joe Coffeehouse and Bistro fills diners' mouths with fresh-brewed coffee and deli fare, ears with classic rock, and eyes with walls covered in rock 'n' roll memorabilia, including electric guitars, vintage posters, and framed albums. Bellies can be treated to treats such as the oven-roasted turkey, brie, and tomato sandwich ($7.95), smoked-salmon-and-goat-cheese salad ($9.95), or the croissant french toast ($5.95). Rockn' Joe also has a coffee bar stocked with top-shelf lattes, hot teas, and coffee.
Cranbury Golf Club's par 70 championship course sprawls for over 6,200 yards, inviting players to tackle its signature six par 3 holes. Designed in 1964 by course architect Gary Rhenn, the newly redesigned grounds sport well-bunkered greens and a plastic stegosaurus that migrated from a mini-golf course. The course's par 3 fourth hole plays to a yardage of 225 yards over water, earning it a reputation as an ideal place to sharpen skills and moisten equipment. Players rove over the rolling greenery in a rental golf cart and blast range balls at the club's practice facility.
Anthony's Chicken & Grill divvies out rich American fare that delights palates fine-tuned for bold sauces. Pals bond digging in to colossal cheese steak sandwiches ($6.50+) up to 20 inches long with 1.5 pounds of meat or rib tubs ($10.99+) made in six sizes, with the largest tubs multiple friends or singular Big Feet. The revered Anthony's buffalo wings ($9.80+) flap their way down gullets alongside cooling blue cheese. Omnivorous tastes can explore the pairings of assorted combo dinners, and lunch-size Quick Pick meals feature mostly sandwiches flanked by fries and fountain drinks. Many recipes are unchanged since Anthony's opened in 1985 with its menu of po' Boy George sandwiches and acid-washed apple fritters ($3.99/apple fritter).
The pathway to Taverna Ouzo is long and shaded, bordered on both sides by short brick walls and covered by a stretch of awning. This route affords visitors a short time to absorb the aromas that drift from the building ahead: mediterranean spices, burning charcoal, and horta—a traditional side of boiled dandelion greens. Once they reach the entrance, they step into a sea of royal blue and crisp whites, which pay homage to the Grecian flag. The dining room's bright color scheme also evokes a coastal bistro, and decorative vines looping around barrels mounted near the ceiling augment that illusion. However, a stone fireplace bookended by shelves of wine reminds guests that they are indeed indoors.
In this cheery setting, the scents of spices and charcoal are consuming, wafted around by servers carrying carefully marinated dishes flecked with imported ingredients. Plates of housemade spaghetti and clay pots brimming with orzo cushion tender lamb shanks, whereas vegetarian entrees stuff tomatoes and eggplants with veggies and rice. Seafood entrees of snapper, sautéed shrimp, and wild salmon dressed in avocado-tzatziki sauce reinforce the shoreline ambiance without relying on beach-ball garnishes.
After two pregnancies, Debbie Zboray was struggling with her weight. Finally, she decided she needed to make a change. Even though she was working full-time on top of raising her two young girls, she managed to drop 45 pounds. She felt fit and healthy—and she realized she wanted to help other people do the same, so she became a personal trainer. Today, through 4 Elements Personal Training, she harnesses the power of the Russian kettlebell: a cast-iron weight with a U-shaped handle that both stabilizes and moves muscles as her students swing it during her 45-minute boot camps.