At fully stocked facilities, Mix 'em Up Bartending School's TIPS-certified instructors ready students for a career mixing drinks in a nightclub setting. Real taps, sinks, and machinery offer each pupil hands-on training, all overseen by potable professionals boasting the experience and chiseled biceps acquired during a minimum of seven years manning the taps. Music and disco lights foster a true-to-life atmosphere aimed at granting graduates the confidence needed to work in real bar conditions. Showing a commitment to helping all types of students succeed, Mix 'em Up pours out its curriculum in both full- and part-time classes and encourages graduates to take advantage of lifetime access to job-placement databases.
Juices headline the menu at Manhattan Juice Bar & Cafe, but these aren't just any juices. These raw varieties are created mostly from organic wheat grass, healthy vegetables such as kale and carrots, and though fresh apples and citrus fruits lend a tinge of sweetness. Fresh fruits also show up in the juice bar's smoothies, which are blended with protein powder and non-dairy milk, such as coconut milk, almond milk, and organic flax milk.
But Manhattan is so much more than a juice bar. The cafe's lunchtime menu includes healthy wraps and paninis, many of which feature vegan toppings such as house-made hummus. The desserts are just as tantalizing and healthy, with options such as gluten-free vegan energy balls and bars.
Pulling from his years of formal training in culinary arts, chef Gabe Catalano captains a crew of highly trained chefs in Terrazza's kitchen. The team labors over pots of bubbling pastas and pans of sizzling meats and seafood before adorning them all with handcrafted sauces. Meanwhile, behind the bar, drink masters dole out glasses of fine Italian and California wines alongside specialty cocktails.
In the dining room, white tabletops speckle the floors beneath a sweeping mural of an Italian countryside. In the front of the restaurant, a red awning stretches out over a sunny front patio. Like an eye using a magnifying glass as a monocle, the restaurant's elegant bar transitions into a hotspot as the night wears on.
Gold-leaf writing inscribed across the towering red portico at the entrance to The Shannon Rose Irish Pub announces what one might expect to find inside: “Premium Stouts,” “Irish Whiskies,” and other culinary staples of the Emerald Isles. Behind this imposing entryway lies a series of dining rooms that have a markedly different effect; chandeliers create a sense of intimacy as they illuminate Gaelic artwork and aged hardcovers resting on lofty bookshelves.
Since its post-Prohibition opening in 1933, the Cloverleaf Tavern has been owned and operated by the same family, serving a hearty menu of casual American and international eats. Begin a meal with the counter-intuitively best-selling hot, bubbling crab dip, a mouth-watering concoction of fresh crab meat baked in a gooey white-wine-cheese blend and served with toasted baguettes ($9.99). Pub classics abound, such as the charbroiled burgers ($7.49+) and irish cottage beef pie, with brown gravy and hearty vegetables bubbling under the mashed-potato crust ($12.99). Cloverleaf Tavern, which was the first saloon in Caldwell to secure a liquor license after Prohibition, also proffers a full bar and vast beer selection of 25 beers on tap, plus more than 50 bottled brews, which makes it an ideal place to stop for a post- or prework celebration.