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.
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.
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.
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.