The owners of Peter Pank Diner opened the business in 1957, when they traded a 68-acre farm in Holmeson—and an additional sum of cash—for the restaurant. In the years since, they've remodeled, expanding the dining room and installing a stainless steel bar that seats 110. But their menu still brims with the American classics that were served in the '50s.
That menu caters to many tastes. Fat Cat hoagies, gravy-and-cheese-smothered Disco fries, and other casual favorites share table space with sumptuous Italian dishes, stuffed lobster tails, and filet mignon. Servers fills glasses with beer and specialty cocktails, fountain drinks, and old-fashioned egg creams.
Arirang Hibachi Steakhouse and Sushi Bar's hibachi chefs pull double duty, acting as entertainers in addition to grillmasters. They captivate large groups of diners with whirling knifework, dynamic spatula twirls, and the occasional spout of flame at tableside hibachi grills, flipping hot portions of lobster and chicken directly onto waiting plates. Behind the bamboo-finished bar, the sushi chefs move more slowly as they carefully seal colorful combinations of veggies, seafood, and vinegar-anointed rice within sheets of delicate seaweed. Like a poltergeist beauty pageant, not all of the talent is visible to the eye—the culinary team makes some of the restaurant's most exotic dishes, such as kobe beef sliders and wasabi-crusted filet mignon, behind the closed doors of the kitchen.
Paradise Biryani Pointe’s thin curtains allow just enough light to illuminate plates topped with halal meats and traditional veggie dishes culled from Indo Chinese, north Indian, and south Indian recipes. House specialties include egg biryani with long-grained basmati rice cooked with veggies and hard-boiled eggs in the secret style of hyderabadi nawabi cooking. They also prepare traditional favorites including chicken tikka, goat curry, and fish curry.
Atlantic Standard came by its name through the twin goals of its owners: to make dishes from scratch with seasonal Atlantic ingredients, and to set the standard for the culinary industry. Under the watchful eye of experienced chef and owner Bradley Rodriguez, the kitchen staff plates flavorful seafood dishes, brick-oven pizzas, and contemporary entrees bolstered by house-made pastas.
According to the cooks at Bollywood Tadka, Indian food's rich flavors can be boiled down to one thing: the spices. Whether roasted, fried, or ground into a paste, spices add striking and subtle zest to dishes made with fresh ingredients (never canned meats or veggies). On the hotter end of the spectrum, spices contribute the fiery flavors to goat vindaloo and the kick to an almond sauce that smothers marinated lamb pasanda. More understated notes abound in dishes such as housemade cottage cheese roasted in the kitchen's tandoori oven and boneless fish simmered in a creamy butter sauce. To complement their mains, Bollywood Tadka's cooks craft all their Indian breads, including roti and chili naan, entirely from scratch.
Inside the wood-fired oven at Alfonso's Family Trattoria Pizza and Restaurant, mozzarella bubbles atop more than 21 gourmet red and white pizzas. Everything from cheesesteak fixings to homemade ragu crowns those pies, and more than 15 toppings, including hot peppers and bacon, flavor customizable pizzas. Alfonso’s balances its extensive pizza selection with more than 15 regular or whole-wheat pasta dishes tossed with ingredients such as imported parmesan. The BYOB eatery rounds out its menu with other Italian favorites, such as veal piccata, and pizzeria staples, including orders of up to 96 buffalo wings.
In a favorable review, the New York Times called Just Restaurant "a party waiting to happen," noting its playful decor and eye-catching culinary presentations. In describing the party bona fides, the article might also have mentioned the attendance of cool kids. The colorful scene has attracted a Zagat rating and a stylish clientele—including Jersey Shore alum Deena Cortese and Melissa Gorga from The Real Housewives of New Jersey—who gather in the neon-lit dining room to savor freshly marinated seafood and tender meats. Some of the finest dishes include a 28-day dry-aged in-house New York strip steak and seafood items such as a crab cake trio and volcano seared tuna. Executive Chef Jonathan Vukusich equals the glamour of the clientele by artfully layering his dishes with top quality ingredients that appeal to both the eye and the palette which are presented by a friendly and knowledgable staff. The bar, meanwhile, contributes to the celebratory scene with specialty cocktails, and the extensive, carefully selected wine list provides many choices to pair with meals.