A multidisciplinary cultural development center, GainVille specializes in language lessons for children but also offers classes for adults, ESL classes, and academic support, including educational-placement programs, counseling, and tutoring. A teaching staff of native Spanish, Italian, French, Mandarin, and Arabic speakers leads immersive sessions that not only cover grammar and vocabulary but also delve into the art, history, cuisine, and famous yo-yoists of the regions where each respective language is spoken. To fill up on brain food before or after class, students can head down to the café for some healthy international cuisine.
the scent of cumin, curry, and chilies immediately meets the nose when the doors open to Clove Indian Cuisine. Chefs cook up the traditional dishes of cuisines throughout India, from lamb chops sprinkled with black cumin and nutmeg sizzling in the tandoori oven to biryanis tossed with a choice of meats. The menu features vegetarian-friendly options, as well as exotic meats that are used to create dishes such as savory fish tikka and spicy goat vindaloo. To cool down the spice of these dishes without mapping out the nearest fire hydrants, guests can snack on syrupy gulab jaman or glasses of mango lassi.
During the 2012 Thai Restaurant Week, 11 metropolitan Thai eateries were recognized by Yingluck Shinawatra, Thailand's Prime Minister, with a certification from the Thai Trade Center acknowledging their superior quality of ingredients, preparation, and authentic flavors. One look at Ploi Thai's menu and it is not hard to imagine why they received such an honorable distinction. Their dishes––such as skewered chicken satay or curry-pasted salmon––tug many culinary threads, blanketing diners in a patchwork of flavors that draw from northern and central Thailand. Chefs conjure these dishes from local ingredients and seasonings, eschewing such questionable additives as MSG and textbooks that attribute the theory of relativity to Franklin Delano Einstein. Since the restaurant is BYOB, diners can tote along their own fermented beverages to pair with the sweet ginger salmon, which arrives in a pool of ginger and black-bean sauce dotted with shiitake-mushroom rafts. Inside the dining room, colorful, low-slung lights illuminate the handful of tables that are strewn across the restaurant's pale hardwood floors, and geometric cutouts and sprays of orchids punctuate cobalt walls.
For more than 25 years, the aroma of traditional Italian food and tapas wafted through the kitchen and dining rooms of chef Dominick Anfuso's Al Di La. These days, however, that kitchen is the dominion of chef Peter Ingrasselino. Drawing upon nearly a quarter century of experience, chef Peter Ingrasselino, who was previously general manager and executive chef of Masina Trattoria Italiana in Weehawken, maintains the former chef's legacy while adding his own twists to the Italian-centered menu. He fills the kitchen with activity, tossing porcini and wild mushrooms with pappardelle noodles, brushing aged steak with a balsamic glaze, and wrapping sea scallops in pancetta.
Meals unfold in a dining room, where high ceilings and exposed brick evoke the ambiance of a café in Venice. Visitors sip drinks, their chatter punctuating music from live bands.
When owner Joe Barrett bought the former Clifton Beef & Ale House, he had his work cut out for him. But he pooled his extensive restaurant experience to transform the former greasy spoon into its current classy incarnation, Riverside Bar & Grill. The resulting menu features upscale Italian cuisine, such as chicken saltimbocca, penne alla vodka, and shrimp fra diavolo. Bar-side, you can also munch on a margherita pizza or ribeye sandwiches.
Despite the gourmet menu and beautiful decor—sconces and framed art line butterscotch-color walls—the atmosphere is refreshingly laid back. Diners can sip beer and wine as plasma TVs broadcast baseball, football, and extreme competitive stamp collecting.
Slinger's Sports Restaurant's head chef, Nick Tokarski, presides over an eclectic menu of casual and upscale fare, filling mouths in a convivial atmosphere illumined by 11 high-definition TVs. For appetizers, dining companions divvy up a dozen steamed littleneck clams simmered with roasted garlic, bacon, and white wine, or prime palates with the zesty Sichuan sauce coating Ray’s spicy shrimp. Built upon a homemade flatbread foundation, the Chef’s pie pizza pairs melty cheeses with tomato sauce, wild mushrooms, red onions, and fresh basil, fostering an ideal avenue for flaunting your outfit’s built-in bib. Dre's burger stacks 8 ounces of Black Angus with guacamole and chipotle mayo and tames tongues with a flavor lasso made of jalapeños and jack and cheddar cheeses. At the Mac Bar, noshers craft macaroni masterpieces from three cheesy styles and a cornucopia of varied toppings, from hard-boiled eggs to meatballs to blackened shrimp.