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 the mahogany calamari 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.
Since 1964, Blimpie has filled patrons' bellies with submarine-shaped sandwiches packed with freshly sliced meats and quality toppings. Each of the coast-to-coast franchise's locations offers an assortment of bread-based eats ranging from classic deli subs to paninis served between warm ciabatta buns festooned with grill stripes or uneven tan lines. Diners may alternatively embrace a wrap or gravitate toward the Lighter Stuff, a health-conscious selection of menu items with less than 400 calories and 6 grams of fat. Kids' meals satiate the appetites of youngsters 12 years old and younger, or adults who only eat box-based meals.
Most popular offering: Glass-bottled milk
Pro Tip: Create a standing order.
What sets your business apart from your competition?
I have no competition. I am the only glass-bottled milk service on Staten Island—the last of a dying breed. All our products are 100% natural and certified hormone-free. Other food companies like to fill your freezer with expensive plans. With us, you order what you want when you want—no minimums.
What was the inspiration for starting this business?
I wanted to own a route and have a product that would be a weekly repeat order. I was looking for something different that would make me stand out.
Is there anything else you want to add that we didn't cover?
I provide a service for people who are busy and want excellent, healthy products. Our milk is delivered the day that it is made—store-bought milk is not nearly as fresh. I am 100% dependable delivering on holidays and through all weather conditions. People have come to depend on me, and I make it my business to be there.
We set up a basic order, where the customer lets me know what products and amounts they go through on a weekly basis. They receive that standing order unless they change it. In addition to the milk, I carry a full line of dairy [goods], plus gourmet meats and seafood.
What is the best reaction you’ve ever gotten from a customer?
I often get stopped on my route by people telling me that they can't believe a milkman is still around. They always have a great story to tell me about how they got delivery when they were younger. The little kids get a kick over bringing in the bottles—they often wait for me.
What’s your favorite part about your job?
The hours I work afford me more family time. I am a people person, and I get to speak with all my customers. I like offering a service that carries with it a sense of nostalgia, while still offering a very solid product that people need and depend on.
In 1988, Auntie Anne's founders Anne and Jonas Beiler purchased a Pennsylvania farmers' market stand, where they experimented with dough until they created a pretzel that seemed to strike the perfect chord with their customers. Today, at their more than 1,500 locations worldwide, the pretzel makers still hand roll the original recipe but have added to the menu with inventive options, such as the Pepperoni Pretzel and eight signature dipping sauces. The team constantly explores new uses for the pretzel dough, such as wrapping it around hot dogs or slicing it into bite-size nuggets. To transform the snack into a meal, they accompany it with specialty drinks, including Frozen Lemonade Mixers.
When not twisting dough, Auntie Anne's team partners with the national charitable organization Alex’s Lemonade Stand Foundation, which raises funds to fight childhood cancer. They also reach out to the community through local fundraising opportunities.
Aside from about 20 grams of protein, what do ahi tuna and steak have in common? They’re both black stone items on the menu at The Cambridge Inn. Diners get to step into the role of chef and cook the thick cuts tableside over heated black stones themselves. That experience anchors a staggering menu of new american eats that covers a wide swath of the culinary landscape, from steaks, burgers, and ribs to veal saltimbocca layered with prosciutto and mozzarella. Paired with sandwiches, salads, and more than 20 appetizers, the almost-steakhouse food is served in smaller lunch portions. It’s also incorporated into the Friday night all-you-can-eat prime rib buffet, and the Sunday champagne brunch, complete with an omelet station and a Virginia ham carving station, which is just like any other ham-carving station, only the chef dresses like Edgar Allan Poe.