Mr Subs has come a long way since it was thought up by a group of college friends at Rutgers University. Since then, the sandwich shop has expanded to four separate locations throughout the area. Each follows the same formula—heap savory meats and farm-raised, seasonal veggies between slices of freshly baked bread. Cold subs are the shop's specialty; they come in varieties that include honey-roasted turkey, roast beef, and prosciuttini with capicola and cheese. Diners can also sink their teeth into grilled cheesesteak and BLT sandwiches as well as breakfast options.
As seasonal brews flow from taps behind Flanagan’s Restaurant & Pub’s wood-paneled bar, the waitstaff flits past the dining room’s framed artwork and hanging plants to deliver platefuls of Irish and American comfort classics to tables. In this congenial setting, buffalo wings, littleneck steamers, and crocks of french onion soup pave the way for 8-ounce burgers and fresh seafood.
An extensive menu sets Midori Japanese Restaurant apart. A dozen-plus hibachi dinner selections counter 20+ midori special rolls, including selections of Alaska crab, batter-fried sweet shrimp, and yellow fin tuna—which in the wild, amid a school of tuna, looks like the school bus. Sushi and sashimi abound, too.
Under the umbrella of The Bowling Proprietors' Association of North Jersey, an eclectic group of alleys work together to fill the region with the thunder of scattering pins. At most of Bowling Proprietors' bowling centers, bowlers keep track of pummeled pins with automatic scoring, and bumpers, which arrive at the call of a button, keep balls on course without filling the gutters with retired VCRs. Snack bars at some locations bolster ravenous bowlers, and game rooms in select centers keep hand-eye coordination in peak condition. Free WiFi is available in some centers so that winners can exercise bragging rights.
Mary and Shelly Withers let more than two decades of cooking together shine through in the kitchen, which fills with the crackling of hot oil and the slower contralto bubbling of stews and gravy as the two work in concert. Flanked by berry-colored walls, diners take seats at raw-wood tables and benches to dig into soul-food favorites such as baked mac 'n' cheese, fried catfish nuggets, and jerk chicken. Caterers laden with trays bound for weddings and other events rush past diners slowly working through cups of coffee and Mary's red velvet cake, which lets feasts end gradually, unlike picnics in wind tunnels.
Tawa’s executive chef crafts a diverse menu featuring traditional and contemporary takes on Indian culinary techniques. Tongues climb the spires of the inventive vegetarian vermicelli kebabs to liberate deep-fried potatoes stuffed with american cheese speared alongside paneer patties ($5.95). Chef Obhan draws on his upbringing by a family of culinarians in Mumbai to infuse baingan bhartha eggplant with an array of spices ($8.95) that let diners dabble in exotic flavors without the dangers of starting a food fight with Willy Wonka. Cooks dress charcoal-cooked tandoori chicken to speed-date cutlery in a red jacket of spices and yogurt sauce ($8.95), and the Sammundari sizzler platter calls together shrimp biryani with tandoori-cooked fish kebabs for medal-winning dives into panoply sauces ($17.95). Soothe spice-cloaked throats with authentic, nonalcoholic libations such as jeera and yogurt chaas, mango lassi, and Masala sodas ($2.50+).