Being a successful stand-up comedian takes more than just being funny or hypnotizing your audience into laughing. It is an art that must be learned and practice. During stand-up classes at The Comedy Cove At Scotty's, seasoned comics teach amateurs to find their individual voices, structure a set, and improvise material. The club's new-talent nights grant up-and-comers a space to work on performing in front of a live audience, and each class's best student receives the opportunity to open for a professional comedian's weekend show. The Comedy Cove reserves its Friday and Saturday slots for touring acts whose credits include The Tonight Show with Jay Leno and Late Show with David Letterman.
Downstairs from the club, the times are no less merry at Scotty's Steak House. Here, the menu ranges from steakhouse classics—such as 20-ounce rib eyes—to pub-style options—including disco fries. To complement feasts, bartenders serve brews and mixed drinks indoors and at the tiki bar on Scotty's outdoor patio.
Since 1988, Pete Celia and his dedicated staff of employees have served delicatessen-style breakfast and lunch in their cozy, no-frills eatery on Rahway Avenue. After feeding early guests with omelets, waffles, breakfast wraps, and egg platters, the cooks start assembling hot and cold sandwiches, burgers, sloppy joes, and platters of chicken, roast beef, and fried shrimp for lunch. Cozy Corner Deli also offers off-site catering for special occasions.
Chef Kris Wojciuk brought more than 30 years of cooking experience—and a handful of his grandmother’s European recipes—when he took the reins behind the counter at Z Deli & Catering. Today, he and his team craft kosher-style deli sandwiches, hot-pressed baguette wraps, and soups using housemade ingredients. Guests can mix and match gourmet salads to create their own platter and smear bagels with an array of sweet and savory cream cheeses. In addition to serving breakfast, lunch, and dinner in house, Z Deli & Catering provides full-service catering for events both large and small. The crew prepares an array of daily specials and fresh baked goods and assembles meat and seafood dinners to go.
When Kevin Brennan bought his first vinyl at the age of 7, he dreamed of a future that would somehow revolve around rock 'n' roll. Brennan's entrepreneurial spirit led him on a quest for the next "big thing" as an adult, and he dabbled in various ventures before having an epiphany while traveling in 1989. He was in San Diego, and he visited his first coffeehouse.
Kevin fell in love with the simple coffeehouse concept and had a feeling that gourmet coffee shops would soon become a craze across the nation. He instantly knew that he had found his calling, but it wasn't until he sipped coffee while watching an Asia concert that he knew what would set his establishment apart from the rest: rock 'n' roll.
Today, his trio of shops showcases the marriage of a laid-back coffee-shop vibe with rock music and memorabilia, creating a caffeinated love child in a Led Zeppelin onesie. Each location also features rock-inspired drinks, such as the Van Halen and the Dark Side of the Moo, joined by sandwiches and salads prepared fresh daily.
Classic Mediterranean comestibles inspired by Greek, Italian, French, Israeli, and Spanish dishes converge in Osteria Mediterrania's eclectic dinner menu of fresh cuisine. Dainty house-made pappardelle pasta, varnished with pink vodka sauce ($16), waltzes around gastro ballrooms, and demi-glazed filet mignon medallions ($24) tango atop tummy terraces. Elect to indulge in midday edibles with a lunch menu sporting foodstacks, such as the prosciutto and mozzarella panini bookended by ciabatta bread ($9), or a bounteous bowl illegally harboring the sweet-sausage-flecked fettuccini ($14), recently convicted of spork strangulation.
A healthy, homemade Italian meal that’s also fast and convenient might sound like a contradiction-filled impossibility. As hard-to-believe as it might sound, that's exactly what you get at San Marzano Pasta Bar: wholesome, homestyle Italian cooking served with quickness. Like denizens of any Italian kitchen, the restaurant's chefs value freshness, making their sauces, pesto, and dressings from scratch each day. They also pound out their pizza dough by hand, replicating authentic pizza al taglio as whole, rectangular-shaped pies or quick, easy-to-eat cuts. Along with firing up crispy pizzas, chefs also oversee the restaurant's namesake pasta bar, where guests craft build-your-own homestyle dishes out of numerous pastas and sauces. In addition to grabbing hearty bites, guests can also swing by on their morning commute for a quick capuccino and cornetti on-the-go.