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.
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Tandoori Chef's tangerine walls and vibrant paintings warm diners ensconced at red-linen-topped tables, where they await steaming platters of the aromatic Indian cuisine from the bustling kitchen. Inside, chefs whip up a diverse repertoire of Northern Indian curry, tandoori, and rice dishes brimming with spice-laden veggies, chicken, shrimp, and lamb. A private dining area fills up to 30 bellies, and catering services bring the kitchen's nourishing warmth to party-goers or ravenous sasquatches grown too tall to fit through the front door.
Good-Life Gourmet’s is a case study in multitasking. In its open kitchen, Chef Eric, an alum of the French Culinary Institute, routinely fries his signature falafel, teaches his cooking techniques to budding chefs, and prepares gourmet catering spreads. Although Chef Eric accomplishes a lot when he’s working, he maintains a fun, light-hearted environment, playing whimsical pranks on his coworkers, who include his three brothers and a team of local high-school students.
At Good-Life’s sandwich shop, a rotating menu gives palates the royal treatment with the aforementioned falafel, sliced-steak wraps, and butter-poached lobster rolls. Meanwhile, the kitchen’s BYOB cooking classes cover topics ranging from tapas to basic knife techniques, such as how to turn two meat cleavers into a huge pair of scissors. The culinary team tailors its catering feasts to each event, and pours its remaining creativity into the pop-up restaurant, Restaurant Maize, open occasionally in locations throughout the city.
One of the newest lots to open outside of Newark airport, Newark Liberty Parking houses more than 1,500 self-park spaces less than a mile from the terminal. Shuttle buses?also known as land-planes?run to and from the airport every five to seven minutes, 365 days a year. Parking is based on 24-hour intervals, and long-term parking is available for extended trips. Frequent fliers may wish to take advantage of the frequent parkers program.
Maggie Cooks, so you don't have to. That's the idea behind the company, which whips up homemade meals for busy clients to take home with them. Their menu offers a variety of entrees, including Braised Short Ribs, Chicken Pot Pie, an Italian Grilled Vegetable sandwich, and their Roquefort and Walnut sandwich. They also create a weekly menu for lunch, dinner, and dessert and craft Hors d'oevres for those with smaller appetites.