Assembling every order with fresh items baked throughout the day, Bagel Boy’s master doughsmiths supply a diverse array of breakfast foods and deli sandwiches. During the daily breakfast soiree, a roll plays host to eggs or egg whites ($2.75) while the guests of honor—bagels—mingle with a gallery of flavored cream cheeses, such as lox, vegetable, walnut, and strawberry. Pastry-chef Sherpas guide lemon-poppy and chocolate-chip adventurers to the tops of fresh muffins ($1.75) while a team of flavored croissants, including chocolate, cheese, and strawberry cheese, ($1.75 each) relays weather conditions and lends moral support.
Manhattan Bagel’s expert dough-smiths craft 21 flavors of fresh-baked bagels daily, serving them alongside a menu of deli-style sandwiches made with Boar’s Head meats and cheeses. Vainly search for the beginning or end of a traditionally flavored bagel ($.89 each, $8.99 a dozen), such as everything and pumpernickel, or explore the innovative tastescape of the french-toast variety, which doubles as an engagement ring for a Parisian giantess. Diners can festoon their bagels with cheese and eggs cooked any way ($2.49) or wrap mandibles around the grilled Ellis Island pastrami sandwich, sealed with gooey swiss cheese and onion ($6.49). Patrons can also sip on a selection from the espresso bar while noshing on the Wall Street roast beef ($6.49), a diversified sandwich portfolio of roast beef and mild horseradish sauce on a cheddar roll.
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.
At A'Tavola Ristorante, Chef George Fusco draws on his 20 years of experience to prepare a menu of elegant Italian entrees from scratch in an open kitchen. He and his kitchen staff top linguine with littleneck clams and fra-diavolo sauce and souse veal milanese in sherry vinaigrette and a balsamic-reduction sauce. For dessert, they whip up freshly filled cannolis, sugar-speckled crème brûlées, and new york–style cheesecakes, whose crusts are perpetually under construction.
Bakers at Peace of Cake craft their cupcakes with fresh ingredients for rich texture. They create a rotating menu of flavors, including raspberry swirl stuffed with jam and cookie dough filled with real cookie dough and crowned with chocolate frosting.