The dough slingers at Uncle Carmines University dish-up 16-inch rounds loaded with cheese to form the bulwark of meals. Like the best break-dancers, Cluck-U wings are boneless and wearing a spicy outfit of one of seven sauces, graded by heat. Mild-mannered tongues opt for honey hickory, and the bravest of taste buds prove their mettle with a thermo-nuclear sauce, with a two-liter soda on call to prevent mouth meltdowns. Game-day hosts peruse the ample catering menu to order trays of penne alla vodka ($35/half tray; $65/full tray), and monster-mash hostesses request a meaty london broil loaded with potatoes, onions, and garlic to keep vampires from hogging the bag toss ($55/half tray; $100 full tray).
Though they all share the same name, all eight of McLoone's Restaurants' locations have their own interior charm. With dining rooms adjacent to off-track betting facilities, McLoone’s Woodbridge Grille and McLoone’s Bayonne Grille are peppered with an energetic ambiance that fills their brightly colored spaces. Televisions at every table keep diners abreast of the results of each race, and the big screens plastered around the restaurants also broadcast NFL, MLB, and college games. Like an indecisive bride’s wedding, each location’s bistro-style menu includes both casual and elegant dishes, from seasoned thai chicken wings and Black Angus burgers to new york strip steak and mango salmon.
The bakers at DOCO take the old-fashioned approach with their donuts. Each of the 13 light, cake-like styles are hand-dipped and dressed in an array of traditional—and nontraditional—toppings. There's the strawberry-glazed and graham-cracker-topped Cherrygraham, for example, as well as the strawberry glaze and granola-dipped Strawberry Fields and the oreo-topped Cookie Monster. Additionally, specialty donuts are stuffed with fillings ranging from fruit to cannoli and boston cremes made from fresh ingredients. The café doesn't just offer baked goods, though—sweet treats can be paired with mugs of robust, locally made Ward Coffee.
A waterfall bubbles into a rippling fishpond, its surface reflecting the colorful string lights on a sprouting tree. Around the rest of the dining room, lattice-style wooden dividers arc and bend beside traditional Japanese screens and the green wisps of plants. To pair with these decorative touches, Takara mingles traditional cooking methods from several Japanese regions in a menu of tabletop hibachi, teriyaki, and delicately wrapped sushi.
Wall sconces cast an orange glow on sashimi and maki rolls of tuna, scallop, and yellowtail, and tableside hibachi chefs slice and mince salmon, lobster, and filet mignon on a heated grill. After scooping up udon noodles from a steaming, kitchen-prepared hot pot, guests can catch the game on several high-definition flat-screen TVs, or test the bartender by asking for the little-known drink "Water on the Rocks."
Fuji Japanese Steakhouse presents diners with a choice of which dining experience they want to have. The tranquil tatami room reflects the menu's assortment of elegantly presented specialty sushi rolls. Within their spirals of seaweed or soy paper, pieces of fresh fish get a kick from spicy plum sauce, black caviar, and yellow mango. Beyond the tatami room, chefs twirl and dice steak and lobster at sizzling hibachi grills around which friends, birthday parties, and morbid ice cubes can gather. But the steak house offers more than Japanese dishes; tangy Thai noodle and curry dishes convince taste buds of that culinary tradition's merits via coconut milk, tamarind, and chilies.:m]]