Executive chef Seth guides a roster of culinary concoctors, gracefully hewing a menu of steakhouse fare from fresh produce and hormone-free beef. The chef-recommended pomegranate-glazed hanger steak includes mashed yams and brussels sprouts ($35), and the turduckin is a covert operation that employs a chicken disguised as a duck, disguised as a turkey to disrupt diabolical hunger schemes ($24). Peruse the entire Etc. Steakhouse menu online and inculcate the brain with delicious options.
Doing double duty as a hat maker to the stars, with his chapeaus topping the crowns of Eva Longoria and Charlize Theron, Naftali Abenaim possesses an artful eye. This aesthetic touch helped him in his time working as a pastry chef in Manhattan hotels and led him to open Mocha Bleu, where he uses his skills to appeal to diners’ tendencies to “eat with their eyes first.” To this end, Abenaim designed the restaurant to get people excited about his food before they even sit down, with transparent Philippe Starck seating, walls coated in silvery-blue mosaic, and crisp, white napkins at every table.
His kitchen constructs pescetarian- and vegetarian-friendly dishes with European flavors in what Abenaim calls generous, “American-sized portions,” as opposed to those scaled to Luxemburg. Presentation plays a large part in the appeal of his food. A French patisserie welcomes patrons upon entering, a comfortable lounge sports WiFi, and a cherry-wood burning oven stands in the center of the dining area, where chefs put a golden-brown edge on pizzas and calzones loaded with nonmeat ingredients, such as savory mock pepperoni and mock chicken or mock crabmeat and shrimp. The poutine embodies the regional cuisine of Abenaim’s Canadian home by presenting tables with a freshly baked pile of julienne fries topped with rich gravy and mozzarella.:m]]
Saeid and Mojgon Eshaghipour have made a comfortable home for themselves amid the burger joints, frozen yogurt shops, and Italian sausage trees of New Jersey, but they'll never forget the traditional dishes of their native Iran. When it comes to their menu's tender cornish hen kebabs or tangy burberries, the couple opened their restaurant to share the treasured delicacies of their homeland with their new neighbors.
Amid the aromatic steam in the eatery's kitchen, the Eshaghipours cook an array of traditional Persian dishes that often have them seasoning lamb, ground beef, and chicken specialties with flavors of cinnamon, dried lemon, and pomegranate paste. When discussing their culinary process with reporters from The Record, Saeid's brother and restaurant manager, Reza, proudly asserted, "almost everything is grilled; there is no deep frying. We buy only fresh meat, and all processing is done at the restaurant. We grind it here, prepare it here." Along with that commitment to fresh food, some nights see the restaurant hosting special events, including live Persian music and belly-dancing performances.
Whether in New York or New Jersey, it's easy to find Cafe 22 thanks to its red and white awning and the aroma of authentic soul food emanating from its kitchen. The chefs prepare a truly extensive menu of breakfast eats, sandwiches, burgers, and southern entrees, sometimes blending those into single dishes. They top buttermilk waffles with jumbo fried shrimp or pile barbecued fish alongside creamy mac and cheese. They pair these Southern delicacies with all the expected sides, such as candied yams, collard greens, and six types of grits.
The gaucho chefs at Greengrill Rodizio carve succulent portions of charcoal-roasted meats tableside as buffet tenders watch over up to 60 hot and cold dishes. Meat-bearing waiters cruise on a continuous circuit of the dining room to dole out unlimited slices of proteins, such as beef tenderloin, lamb, and suckling pig. Partnered patrons can hunt and gather with ease at self-serve stations that stock internationally inspired hot dishes including ponzu-marinated grilled snapper, Indonesian coconut rice, and cassoulet. Fight unseemly hot breath with cold salads, such as endive or fennel mushroom, or collect edible chess pieces at the fresh sushi bar. An assortment of desserts bring duos' meals to candied conclusions, including a german chocolate cake that sates sweet teeth faster than a taffy pull on the Autobahn. Though not included in today's deal, Greengrill Rodizio refreshes palates with a wide variety of soft drinks and wines from the full bar.
Smashburger isn't just the name—it's the way chefs, otherwise known as Burger Smashers, cook every burger. First, they form never-frozen, 100% Certified Angus Beef into a giant meatball. Then they season it, place it on a butter-glazed grill, and smash it into a patty. The process caramelizes the beef, locking in flavor while keeping the meat juicy and tender. Each slab is then sandwiched in an artisan bun and is turned into one of an array of standard burgers or locally inspired specialties unique to each market.
This handcrafting approach typifies everything else the restaurant does, from blending handspun shakes to hand painting Smashburger's logo onto every beverage cup. Letting its food stand for itself and relying mostly on word of mouth for advertising, the Smashburger franchise expanded from one restaurant in 2007 to 220 today, with its swift growth from zero to 100 stores making it one of the nation's fastest-growing restaurant companies. This rapid development even caught the attention of Forbes and Inc. along the way.
At Dinallo's Restaurant, fresh meats and seafood sizzle atop pastas, and chefs bathe classic Italian dishes in white-wine sauce to craft a Zagat-rated menu. Pescetarians sink forks into fresh grilled salmon ($21) or savor the wine-slathered morsels of shrimp in the gamberoni al vino bianco ($25). The pollo parmigiana's pan-fried breaded chicken cutlet acts as a liaison between melty mozzarella, tomato sauce, and a bed of pasta ($18), and the veal scaloppine mingles with capers in lemon, butter, and white wine ($24). After the meal, patrons sip wine from the eatery's bar and indulge in homemade cannoli or a slice of carrot cake, dashed with nutmeg and walnuts, frosted with cream-cheese icing, and surrounded by a force that repels nearby cartoon rabbits.