No matter how hard he tried, Kevin Brown couldn't shake the chef's hat. After years of working in restaurants and hotels throughout Connecticut and New York, he finally decided to leave the kitchen for good in exchange for a family-friendly job at GE. Once he retired, though, the siren song of the professional kitchen beckoned to him again, and he purchased a Cajun catering company. In no time, Kevin Brown was back in the kitchen at Café NOLA, which stands for New Orleans, Louisiana.
As both the chef and owner, Kevin devises a menu that spotlights the distinct blends of herbs and spices that characterize Cajun food. As a result, the kitchen churns out alligator bites, crawfish nachos, and crab cakes, as well as sandwiches with a Southern influence, such as the NOLA club and a grilled portobello sandwich. Honey-stung fried chicken served with cornbread makes stomachs grumble from across the room, and étouffée, a house specialty, sails out to guests accompanied by dirty rice. The beignets aren't the only sweet thing around the place—live entertainment occurs up to five evenings a week, running the gamut from tarot-card readings to zydeco music.
Amid the hustle and bustle of Ottimo Pizza's kitchen, a brick oven blazes with baking pizzas, footlong calzones, and Italian breads. Chefs adorn circular and square crusts in whole-milk mozzarella; layer subs with housemade meatballs, premium steak, or crispy chicken breast; and slather wings in savory and sweet sauces. In the casual dining room, decor pieces nod to the restaurant's heritage, from a mural of an Italian countryside to a portrait of the Roman emperor Tiberius made from the same macaroni he used to toss at offending plebes.
In 1972, family patriarchs Andrea and Rina Adonnino and Anthony and Ida Bennice opened the doors of Home Style Pizza, and it's been a fundamental fixture of their families ever since. To pair with a menu of authentic Italian dishes, the Sicilian-style café is strewn with display cases installed by Rossi Dimensions of Pesaro, Italy. In the kitchen, skilled chefs employ combinations of 20 toppings to coat thick pan pizzas that are baked inside real brick ovens—far more filling than those baked inside a mime’s invisible “oven.” Customers can enjoy a hot or cold sub sandwich on the outdoor patio, or they can nosh on a calzone, a stromboli wrap, or hearty pasta in marinara, light rosa, or pesto cream sauce.m]]
New York style deli/restaurant featuring over stuffed sandwiches, homemade soups and salads. Great burgers and a nice selection of desserts, including homemade rice and bread puddings. Nightly dinner specials. Off premises catering for all occasions.