Peanut Island Sports Bar & Grill pairs its traditional pub menu with an assortment of more than 50 bottled and 10 draft beers. Dining duos or quartets can kick-start their meals by feasting on one other's eye contact or sharing an appetizer such as the pan-seared, Cajun-rubbed ahi tuna, which floats down throats with spicy asian mustard, lemon butter, and broccoli slaw. Garnished in lettuce, tomato, onion and tartar sauce, grilled or blackened dolphin arrives in sandwich or wrap form, ready to appease entree-ready palates. Mandibles can also munch on lightly fried half-pound cheeseburgers, crowned in oozing american or swiss and accompanied by fries, tater tots or broccoli slaw. Peanut Island Grill brandishes beers such as Yuengling and Stella Artois available by the bottle, cup, or pitcher; well drinks; and sodas great for parched throats or bubbly face wash. Patrons redeeming Groupons Monday–Thursday receive a complimentary dessert with their meals.
When Dean Lavallee opened the first Park Avenue BBQ in 1988, he had one lofty mission in mind: to serve the best barbecue ever made. Despite the seemingly impossible nature of his goal, he and his team continue to rise to the challenge, dry-rubbing their meats to smoke and char-grill on-site. They use all-natural, grain-fed, domestic pork for their traditional and Carolina-style barbecue pork—pulled by hand—and only use fresh, never-frozen ribs that are smoked daily over hickory. As diners chow down on hearty homestyle sides, seafood platters, or buffalo wings tossed in one of six sauces, they can admire the dining room's pictures of their city's most prominent people, places, and robot mayors.
Park Avenue BBQ arranges their meats into fun, hearty dishes such as the Dempublican sandwich, which combines smoked pork and beef brisket separated only by cheese and bacon to create a sizeable sandwich that the team has dubbed "porkalicious". They whip up Funnybonz, which look and taste like miniature ribs, using tender, lean pork that's prepared by cooking up regular ribs beneath a shrink ray. In 2008, their dedication to each dish caused Cityvoter's users to name Park Avenue BBQ the best barbecue in town.
To craft their gourmet pies, the cooks at Pizza Allora rely on a fundamental process: hand toss the dough into a thin crust, layer it with a signature sauce and fine mozzarella cheese, then cook it to crispy perfection. From there, diners can go the simple route and accept that simple, three-step pie as is, or make things a bit more complex by selecting from the lineup of more than 25 toppings or by completing a Rubik’s Cube before each bite. Pizza Allora’s traditional and gourmet pies aren’t the menu’s only tenants, though—the cooks offer up other Italian specialties, including deli sandwiches and pastas.
Aromas of roasted garlic and basil waft from the warm ovens at Cafe Centro as chefs prepare a menu of Northern Italian seafood specialties. Beneath the dining area's rustic timber ceiling, servers deliver plates of fettuccine crowned with lobster and brandy cream sauce or fillets of grilled salmon, yellowtail snapper, and branzino. Other dishes include crusty calzones with soft, melting interiors and housemade desserts such as tiramisu. Wrought-iron chandeliers cast a warm glow over racks of bottles filled with fine wines and rolled parchment notes from the pirate who lives in the cellar.
Aladdin Mediterranean Grill lubricates belly bearings with scrumptious Mediterranean tastes, all within a casual atmosphere. Anchor incisors to the menu's palate-pleasing offerings, including salads, sandwiches, and entrees. Meal preambles start off light with orders of stuffed kibbe balls ($2.50) and grape leaves ($4.50 for five), and dinner dissertations cover meaty topics such as kafta kebab, with ground sirloin, hummus, Middle Eastern salad, and rice ($13.99), and the Chef's Special, which rests gyro meat on a bed of yellow rice and tucks it in tight with ratatouille and cucumber salad ($13.99). Aladdin also offers desserts, such as baklava and Mamoul dates, to distract sweet teeth from digging elaborate escape routes out of mandible confinement.