Fresh herbs and local greens, aged parmesan, and handmade pasta. Chefs in Tuscany Flame's kitchen staff draws these items together when crafting dishes from scratch for a menu of Italian cuisine. Forks twirl in plates of pasta doused in housemade sauces with cognac and dill or white wine and lemon. For the steaks, chefs cut aged beef from the Midwest by hand, and an open flame sears chops and chicken and burns secret agents’ bad poetry. Diners enjoy the handcrafted fare in the burgundy-carpeted dining room or outside at umbrella-shaded tables.
The chefs at Sahara Express Hot Grill craft Mediterranean cuisine from fresh, organic meats and vegetables. Diners can visit a salad bar to dress falafel sandwiches with chopped cucumber and tomato in creamy tahini, crisp radish, or rich hummus. Gyro meat roasts on a vertical spit, and morsels of kebab-skewered chicken sear on a grill. Sahara Express Hot Grill's cooks deftly prepare and pack takeout orders, but diners can also take a seat in an inviting dining area with gleaming wood paneling and artwork that embellishes the walls.
Aptly named Clove III marks the third location of the Clove dynasty in New Jersey?and the local chain's prolific rise is well-earned. That's because its staff focuses on what really makes a meal: fresh, authentic dishes and a good glass of wine. The latter comes from the wine bar, and the former from a menu inspired by northern India's cuisine. Cooked in a traditional clay tandoor oven, slow-broiled shrimp tandoori reigns as one of the specialty dishes. So does the Clove special biryani, saffron rice simmered with boneless chicken and chunks of lamb and beef. Every flavorful entree pairs well with house-made Indian breads that include naan and roti, which are both flat enough to file away and include with next year?s tax deductions.
Old World traditions meet New World sensibilities at Fresco Greek Tavern. Although the chefs stick to Greek flavors by charcoal grilling everything from chopped sirloin to chicken and by crafting iconic appetizers such as hummus and dolmades, they experiment a bit more with the falafel platters. Several of the platters are inspired by the flavors of countries from all seven hemispheres. Examples can include the Italian-inspired falafels in a bed of pesto sauce as well as Japanese-inspired falafels with wasabi-spiked mayonnaise and ginger dressing. With its cerulean-blue ceiling, gilt-framed mirrors, and tables draped in crisp white linens, Fresco Greek Tavern’s dining room embraces a classical aesthetic worthy of the Parthenon.
As the name might hint, at Barnyard and Carriage House, friends and family dine in a comfy, country setting. The restaurant serves lunch and dinner, with heaping plates of homestyle meals such as meatloaf smothered in brown gravy and served with a baked potato. Steaks, burgers, pasta, and hearty salad options make for a huge, varied menu. Everyone's taste buds at the table should be pleased, including the young ones, who can select from a specialty children's menu with everything from chocolate milk and chicken fingers to grilled chicken breast and veggies, depending on their mood or what foods their brokers have them invested in.
Every day, bagels emerge from the ovens at Manhattan Bagel. Crisp on the outside, doughy on the inside, they form the perfect base for customers to top with cream cheese, whether plain or blended with fruits or veggies. Bagels are also split in two to build sandwiches, with eggs and bacon for breakfast, or deli meats and crisp veggies for lunch. Not limited to bagels, the eatery also crafts sandwiches using wraps, focaccia, and other breads. Specialty coffee drinks get brewed with beans roasted in small batches for a smoother flavor than using a file to even out each bean's rough edges.