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.
The pizza slingers at Papa John's toss each doughy discus by hand, and top their signature sauce with decadent mozzarella, fresh vegetables, and quality meats. Pie Picassos design two pies with up to two toppings each, and can commission a portrait of baby portobello mushrooms and spicy italian sausage posing against a backdrop of chewy crust or forge a blend of three cheeses smattered with crispy bacon. Tongues tiring of pizza's circular logic can take between-bite breaks with a side of breadsticks or parmesan-garlic breadsticks. A splashy two-liter beverage keeps taste buds on their toes. Order online to arrange a pickup or delivery, or visit a Papa John's location to dine right where the cheese sticks are harvested.
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.
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.