Restaurants in Ridgewood

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Diwani Indian Restaurant

Indian Dinner or Lunch at Diwani Indian Restaurant (Up to 45% Off). Three Options Available.

Start meals with fried paneer studded with green chilies, followed by entrees such as lamb tikka masala accompanied by slices of naan

Multiple Locations

$40 $24

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Dinner for Two or Four at Pasta e Pollo (Up to 51% Off). Four Options Available.

Pasta e Pollo

Ridgewood

Stuffed artichokes, pasta with prosciutto and vodka sauce, and chicken with veal and penne served at a BYOB Italian restaurant

$70.75 $35

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Three-Course Italian Dinner for Two at La Piazza Bistro Italiano (Up to 50% Off)

La Piazza Bistro Italiano

Ridgewood

Chefs combine elements of classic and contemporary Italian cooking in dishes of chicken, veal, fresh vegetables, and perfectly cooked pasta

$67.40 $34

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$15 for $30 Worth of Italian Dinner at Limoncello Ristorante

Limoncello Ristorante

Waldwick

Chefs use the restaurant's namesake lemon liqueur to flavor Italian dishes—from vetello benito veal to cheese ravioli with basil

$30 $15

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Lebanese Dinner for Two (46% Off)

Tabboule

Ridgewood

Popular Middle Eastern dishes such as hummus, kafta, falafel, and lamb kebabs; belly dancers entertain crowds on Friday and Saturday

$50 $27

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$40 for Dinner for Two with an Appetizer, Salads, and Entrees at Pearl Restaurant (Up to $80.75 Value)

Pearl Restaurant

Ridgewood

A chef creates new menus every day using fresh ingredients purchased that morning; BYO policy

$80.75 $40

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Two or Four Groupons, Each Good for $10 Worth of French-Southern Fusion Cuisine at Le Bon Choix (50% Off)

Le Bon Choix

Ridgewood

Café uses locally produced chicken, dairy, and produce in cuisine that fuses the flavors of France and the American South

$10 $5

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Lunch for Two or Four, or Dinner for Two at Bella Notte Italian Bistro (Up to 53% Off)

Bella Notte Italian Bistro

Ridgewood

Bistro serves up classic Italian food such as veal saltimboca and comfort food such as shrimp mac ‘n’ cheese

$20 $10

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Select Local Merchants
Due

Although the names of the dishes on Due's menu are Italian, the richness of the cuisine transcends language. With a combination of modern and traditional flavors, Due serves up dishes such as a wood grilled wild salmon and sage-cured bone in pork chop. Aside from the food, Due has also began making a name for itself in the community, despite having just recently opened. Their good deeds have included candy-counting contests for gift cards, cooking classes that raise funds for local organizations, and rescuing several meatballs from a well.

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18 East Ridgewood Avenue
Ridgewood,
NJ
US
Energy Fuel

With five locations—spanning Brooklyn, Queens, and Deer Park—the restaurant and juice bar fuels patrons with a health-conscious selection of dishes and drinks that are low in both fat and cholesterol. Cooks never fry or cook anything in oil, including the lean burgers, which arrive on wheat pitas or 100-calorie buns. The menu also features a number of fruity or creamy beverages that keep patrons’ health in mind, including the café mocha made with coffee, fat-free chocolate, and skim milk.

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6504 Fresh Pond Rd
Ridgewood,
NY
US
Diwani Indian Restaurant

Tradition meets innovation at Diwani Indian Restaurant. Some dishes are absolute classics, and the chef is determined to soar past other restaurants' takes on tradition. For instance, every entrée emerging from the clay oven, or tandoor, is consciously designed to be a juicy and vividly flavorful alternative to what Diwani's chef has diagnosed as the sub-par tandoori cuisine found at many establishments. Other chef favorites include fried vegetable fritters and chickpeas prepared with cumin and pomegranate seeds, which rapidly sprout into a tree diners can take home in a to-go pot. And then there are the menu's completely unexpected dishes, like venison and wild boar chops. But what all the dishes have in common is that each is made to order, with heat levels that can raised upon request.

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47 E Ridgewood Ave
Ridgewood,
NJ
US
Chicken Shack Buffalos

For Darrin Miles, co-owner of Buffalo's Chicken Shack, barbecuing began as a hobby. Using seasonings, sauces, and rubs learned from his mother, he grilled, smoked, and deep-fried meats for his coworkers and friends during cookouts. But his occasional culinary endeavors soon became a passion. First, he built a brick and mortar smoker in his backyard. When his dreams grew beyond his fence and swimming pool of Sweet Baby Ray’s, Darrin opened Buffalo's Chicken Shack with his wife, Tiffany.

The restaurant now serves up a full menu of southern-inspired dishes, all of which earned the approval of Darrin's assembled focus group of friends and local foodies. Popular items include jumbo buffalo wings, slabs of ribs, and fried chicken, which pairs well with warm buttermilk waffles and home-style sides such as cornbread, sweet potato fries, and macaroni and cheese. Buffalo’s Chicken Shack challenges diners’ appetites for these comfort dishes during annual eating contests: in 2012, Jamie “The Bear” McDonald became the newest Buffalo King after consuming 53 spicy wings in seven minutes without belching cartoon flames.

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261 Hackensack Street
Wood Ridge,
NJ
US
Maggie Moo's

Unlike jerk-chicken pudding or fried-tuna Twinkies, ice cream makes for a delectable dessert that properly caps off any meal. At Maggie Moo’s Ice Cream and Treatery, patrons can sample a huge menu of ice cream and other treats that are sure to slap a smile on any face and massage taste buds with sugary strokes. Try ice cream in flavor combinations such as Strawberry Skateboard with sprinkles, gummy bears, and marshmallows, or Cotton Candy Ski Jump with M&Ms and mini-marshmallows. Prices range from $3. 89+ for a cup or cone, $4.99+ for a pint, and $6.99+ for a quart. Ice-cream cupcakes ($15.95 per 6-pack) can be enjoyed with a spoon or spoon-fingers. Dream cakes ($24.95+), on the other hand, come in appropriately oneiric flavors such as Maggie's Mud and Chocolate Heaven, and are generally available in 6-inch, 8-inch, and 1/4 sheet-cake sizes. Health-conscious hedonists can indulge in strawberry-banana, creamy mango, and mocha coffee smoothies (starting at $4.95), whereas ice-cream pizzas ($24.95+) topped with white-chocolate curls will perplex pizza-party attendees before blasting away reservations with deliciousness.

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104 N Maple Ave
Ridgewood,
NJ
US
Brick Lane Curry House

Diners can?t simply order the Phaal curry at Brick Lane Curry House. Instead, the staff requires patrons to repeat a verbal disclaimer, which absolves the restaurant of any liability for "physical or emotional damage" caused by the meal. That's because the curry is made with 10 intensely incendiary ingredients?including the infamous ghost chili pepper?making it the "spiciest curry in the world" according to Brick Lane Curry House's claims. Diners who can withstand the heat and finish the entire serving earn a free beer and a certificate commemorating their victory, as demonstrated by Adam Richman, the host of Man vs. Food on the Travel Channel.

Despite this high-profile challenge, endurance is hardly required to enjoy a meal at Brick Lane. The curry shop takes its name from the London street famous for its Indian and Pakistani cuisine and the chefs forge a variety of British?influenced meals from regions throughout India. Beyond the Phaal, the menu features 10 other curries, which include everything from coconut and coriander to creamy, almond-based gravy and saffron.

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34 Franklin Ave.
Ridgewood,
NJ
US

Groupon Guide

Tasting Menu: Porsena Chef Sara Jenkins Picks Her Favorite New York City Restaurants

The saying “less is more” has perhaps never been truer than it is at Porchetta (110 E. 7th St.) and Porsena (21 E. 7th St.). At both East Village hot spots, Chef Sara Jenkins has built a cult following by keeping her menus tightly focused rather than trying to do it all. Crowds gather at Porchetta to savor one specific thing: slow-roasted pork (served in varying ways yet always the central focus of each dish). At Porsena, they come for perfectly cooked artisanal pasta. Jenkins’s straightforward approach reflects a distinctly Italian state of mind, which makes sense, considering her upbringing around Tuscany and Rome. Mario Batali summed it up succinctly when he called her “one of the few chefs in America who understands Italy and how Italians eat." “I think Italians in Italy eat with a certain fairness that Americans and Italian-Americans don’t have,” Jenkins said, asked about what prompted Batali’s praise. “An Italian is perfectly happy with a perfectly cooked artisanal spaghetti with great olive oil and chilies, while an American would want to add three or four [more] ingredients.” When Jenkins isn’t working in her own kitchens, she can often be found exploring other rich, delicious, and straightforward flavors around the city. Here are a few of her favorites. For Italian (outside of Porsena): “I eat at Cesare Casella’s place on the West Side, Salumeria Rosi Parmacotto (283 Amsterdam Ave.). He’s a Tuscan chef who’s been working in New York for many more years than I have. He’s very authentic.” For gelato: “Il laboratio del gelato (188 Ludlow St.). They have traditional and nontraditional flavors.” For espresso: “Abraço Espresso (86 E. 7th St.) on 7th Street. They are maniacal about making it right.” For wine or cocktails: “I like to drink wine at Bar Veloce (175 2nd Ave.) on 2nd Avenue. It’s an Italian wine bar that’s been there more than 10 years. It’s not over the top, not pretentious or precious. Just a great wine selection in a nice space.” Check Groupon for deals on Italian restaurants in New York City.
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A Slice of Summer: Sweet Treats from Cutie Pies NYC

Cutie Pies NYC is a one-woman show. “I do just about everything except churn the butter right now,” says Alice Cronin, the baker behind the Brooklyn-based confectionery. Cronin has been familiar with the ways of the oven since age 5, when she mastered her grandmother’s chocolate-chip cookie recipe. Since then, however, she’s moved on to more sophisticated desserts, having honed her skills while maintaining the cookbook section of a Montclair, New Jersey, bookstore. Working to a soundtrack of Cibo Matto, Los Amigos Invisibles, and fittingly, Cake, she now rolls cream-cheese rugelachs, laces peach pies with thyme, and gels vegan cream pies using agar. Of all the desserts that she makes, Cronin’s favorite is her coconut cream pie. She’s not alone: the dairy-rich dessert took home first place at the City Reliquary’s pie contest in 2011. “I’m not sure if it has anything to do with nostalgia—I watched loads of Gilligan's Island reruns when I was little—or the way it riffs on the rich, steeped-in-diner-chic desserts that harken back to old-school decadence,” she says of her fondness for coconut flavor. “It tastes rich and creamy, but the texture is surprisingly light.” Cronin crafts myriad variations on sweet and buttery flavors, and she experiments with savory elements, too. Soon, she’s set to unveil a savory guacamole and corn-nut-crust pielette. Taste Cronin’s gourmet baked goods for yourself by placing a custom order, or look for her at these New York City markets: Smorgasburg Saturday, 11 a.m. to 6 p.m. in East River State Park at N. 7th St. Sunday, 11 a.m. to 6 p.m. in the Tobacco Warehouse at 30 Water St. Bust Magazine Craftacular and Food Fair Saturday, May 4, 11 a.m. to 6 p.m. at the Pearl Street Plaza (Pearl Street at Water Street)
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The Discerning BYOBer: Di Fara Pizza

You can’t rush perfection, but you can wash it down correctly. The DeMarco family explains why you won’t mind waiting for a slice at Di Fara Pizza and what you should bring to drink. Worth the Wait Dom DeMarco isn’t big on advertising. Probably because he doesn’t need it. Dom—owner, founder, and sole chef at Di Fara Pizza—knows he’ll have a crowd to feed no matter what. The masses waiting in line outside Di Fara’s modest storefront, next door to a 99-cent shop in Brooklyn, are evidence of that. So is the fact that they’re waiting for the chance to hand over $5 for a piece of pizza. Five bucks might seem a bit much for a single slice, but these devotees clearly don’t mind. Even Mayor Bloomberg weighed in on the discussion. “If you’ve ever had a really great slice of pizza,” he told the New York Times, “you know there are worse deals.” But the food at Di Fara doesn’t really need mayoral endorsements. Margaret DeMarco, Di Fara’s manager and Dom’s daughter, explained why the pies are their own best advertisement: “[The] pizzas are made with two cheeses and fresh, snipped basil and a drizzle of olive oil. The square is a slightly thicker crust, twice-baked, made with a richer sauce, and is a much heartier choice. The round is quite delicate in texture. We're famous for both." Margaret has worked alongside her father for more than 20 years now, and like the rest of her six siblings, she has, not surprisingly, developed cooking skills that she calls a “special art.” But dad is still in charge of all the cooking, and will be “as long as he has the strength and the desire.” He was born in Italy’s Provincia di Caserta, and he uses all imported ingredients for his pies—from the buffalo mozzarella cheese brought from Italy to the basil from Israel. While You Wait (and While You Eat): Take Advantage of Di Fara’s BYOB Option You won’t see mention of it on Di Fara’s website, but the pizzeria is also BYOB. In 2011, the Village Voice named Di Fara one of its 10 Best BYOB Restaurants in the city, encouraging guests to “uncork your best bottle of red and indulge in a marriage of gastronomic perfection." Margaret said that since the Village Voice article, they’ve noticed a lot of customers opting to bring along something to drink in the evenings. “Wine is usually the choice for most, but beer is also brought in,” she said. Margaret’s most important pairing recommendation for those settling in at one of the eatery’s coveted 19 seats? Try a slice of both the round pie and the square pie for the sake of comparison. After that wait, you’ve probably earned it. What Booze to Bring Serious Eats says: Czech Krušovice beer “Krušovice, with its sweet, almost caramel flavor, is a dark (basically black) beer, that's hardly found in the States … A cold Krušovice with a hot, olive oily, basily Di Fara's slice, is my idea of each food group at its best,” said writer Erin Zimmer, who suggests picking it up at Associated Supermarket directly across the street. Gothamist says: Italian red wines “Bring a bottle of chianti or a barbera.”
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