The chefs at Cypress Cafe unite fresh ingredients to form a homestyle menu of warm, pressed panini sandwiches and preservative-free soups made fresh daily. Diners can awaken dormant palates more effectively than by licking a car battery by matching mandibles against the breakfast burrito, bursting at the seams with egg, cheese, and jalapeños ($5.95). A patchwork of steamed veggies blends with hummus and grilled tofu within the hummus vegetable wrap ($6.95), and piping-hot cups of soup ($2.95) warm frigid, empty bellies. Diners quell tumultuous tummies with the chicken-teriyaki wrap, harboring sautéed mushrooms, onions, and peppers ($6.95), or clasp their fingers around an 8-ounce turkey burger ($6.95) that woos tasters with house seasoning and love letters written in ketchup.
The owners of Pop’s Garage know how to run a restaurant. In fact, they have run five of them along the Jersey Shore, as the New York Times points out. At Pop’s Garage, they pour more than 85 years of restaurant experience into their kid-friendly, BYOB Mexican taqueria. While evoking the festive, summer atmosphere of Sayulita, Mexico, the restaurant's ambiance exudes an upscale dining atmosphere.
Pop’s menu consists of made-to-order dishes, each handcrafted from locally sourced, natural, and organic ingredients, including fresh lettuce and vegetables. Taco shells are packed with chicken and chorizo, quesadillas ooze with cheese, and burritos are stuffed with ruby rice. Just as genuine as the ingredients are the recipes they are made from. Explaining to the New York Times, “Our intent is to be authentic. . . . One of [the chefs] makes his mother’s mole, a red mole,” which is just one of the menu’s several mole sauces.
The chefs at Philomena's assemble authentic Italian platters of pasta, meat, and seafood, serving their creations in an upscale dining room bordered by fresh- and saltwater scenes of the Shrewsbury River and Atlantic Ocean. Diners can sweeten their meal's start by prestuffing their cheeks with marshmallows or by sampling an appetizer of savory pork tenderloin, sautéed with figs and brown sugar. A slew of pasta dishes lures forks into their tangles, such as the penne alla vodka sauce, which jumbles rigatoni, prosciutto, and shallots in a vodka-cream sauce. Roasted garlic and mint-jelly sauce wreathe racks of lamb in flavorful finery, and the seafood fra diablo unites shrimp, scallops, clams, mussels, and calamari on a bed of linguine and spicy tomato sauce, comprising the most eclectic oceanic gathering since mermaid Woodstock.
Home of World Class Burgers and Shakes. The burgers are made of a special blend of high quality meat you will not find anywhere. This is not your everyday burger joint.....We have amazing wings, lamb burgers, Ahi tuna burgers, wraps, salads, crab cakes, steaks and much more. You will not be disappointed!
Tommy's Coal Fired Pizza introduces the "old world" art of Pizza Making. At Tommy's we carry on this tradition by using only the finest ingredients for our Pizza. Our Pizza is baked in a coal fired oven at temperatures exceeding 1000 degrees providing an authentic crispy crust that enhances our top quality toppings.
Draped in fondant flowers and bright swirls of buttercream, Buddy Valastro's cakes would catch anyone's eye?but that's especially true for fans of reality TV. The master baker and his visually stunning creations both star on TLC's Cake Boss, which has filmed at the Valastro family's Hoboken confectionery, Carlo's Bakery, since 2009.
Buddy's cakes have also won national notice beyond the show, including features in publications such as The Knot and Brides. And beyond designing delectable cakes for special occasions, Buddy shares his secrets through hands-on cake decorating classes, which are taught by his dedicated team of bakers at locations throughout New Jersey.
A cake decorating specialist for Carlo's Bakery, Gabby Parisi, talked to us about what it's like to attend the bakery's fondant cake decorating classes (buttercream cake decorating classes are also available).
Are the fondant classes beginner-friendly?
?People find fondant intimidating because the tools and know-how aren?t readily available, but when you come to the class, you realize it?s even easier than working with buttercream."
What types of decorations can students put on their cakes?
"We use water and a paintbrush to apply flowers, fall leaves, bows, and other shapes. It?s super easy once you know all the tricks?you can do almost anything [with fondant], it's really kind of magical. Buddy likes to describe it as the Houdini of cake decorating.?
Are classes available at all Carlo?s Bakery locations?
"Classes are available at our Morristown, Red Bank, and Ridgewood New Jersey bakeries as well as at our Jersey City/Lackawanna Cake Factory. There are no classrooms at our Hoboken, Westfield, or Las Vegas bakeries."
What?s the craziest cake ever made in Carlo's Bakery?
"I?m sure a lot of people will be familiar with the cakes from the TV show, Cake Boss. Buddy always says the craziest cake we?ve ever made was the Transformer, or the life-size Nascar cake."