It didn't take long for Trumpets Jazz Club to build its reputation. In its early days?the club opened in 1988?they were already booking shows with greats such as Wynton Marsalis and Dave Valentin. Since taking over the club in 1999, musician Enrico Granafei has looked to uphold that standard, filling the calendar with everything from nationally touring acts such as the Jackie Allen Quintet to tribute shows. It's easy to grab both a show and dinner here, with a dining menu of elegant entrees such as grilled salmon and filet mignon. There's Sunday brunch too, which includes a mimosa and no extra charge for performances or for performing your own air trumpet.
Hailing from countries such as Germany, Russia, Italy, Poland, and Argentina, Starlight Dance Center's all-star instructors channel their experience in global competitions and performances while guiding students into the land of ballroom dancing. Three high-ceilinged ballrooms and a 4,000-square-foot performance floor set an elegant, roomy stage as instructors prepare children for recitals at the end of each course. They also teach adults to whirl and jive during group classes, which include weekly salsa parties and free mortgage-refinancing tips. To mix things up, Starlight Dance Center has created a Fit & Dance department where students can explore Zumba, belly dance, ballroom fitness, and total-body workouts.
True to its name, Just Grapes Lounge focuses on wines, with more than 30 vintages poured by the glass and 18 more varieties sequestered on a reserve bottle list. Microbrews, champagnes, and ports round out the lounge's full bar, complementing a Mediterranean-tinged tapas menu. Small plates, ranging from hummus and crostini to stuffed baked clams, are ideal for smothering appetites or boosting a tiny table's self-esteem. Three styles of rustic pizza artfully pair tomatoes with cheese, whereas molten fondue, served in a bread bowl, comes in varieties including gorgonzola and double-cream brie.
If it’s not clear from its name, MoonShine Modern Supper Club is an amalgamation of concepts. This is also demonstrated in its dark walls and bright paintings of pink birds and horses, and its menu that takes comfort-food classics and adds a spin of sophistication. Appetizers of truffle gnocchi with meatballs bathe in sherry-cream sauce, and the duck egg and hash is served with duck confit, peppers, and onions. Cooks put a twist on classic ravioli, filling it with sheep-milk ricotta and piling on hazelnuts, brown butter, and a pear puree, and they dress roasted atlantic salmon in cilantro-basil pesto and chorizo. A restaurant called MoonShine wouldn’t be complete without its share of housemade beverages, and double-certified sommelier and mixologist Joe San Philip delivers. His take on the manhattan combines white whiskey with Carpano Antica sweet vermouth, cherry bitters, and a cherry garnish. The Winter Moonshine Punch takes cranberry-infused Midnight Moonshine and adds cinnamon-infused rye whiskey, amaretto, pomegranate juice, and walnut bitters.
Martini Bistro & Bar’s specialty drink should come as no surprise. Creative martinis—such as the Lebowski, which features Three Olives Dude lemon-lime vodka—fill out the majority of the cocktail menu. The restaurant’s red-hued space sprawls over 5,000 square feet and encompasses both a lively lounge and a private dining area. Here, chefs serve plates of upscale American fare. They spread a smoked-jalapeño aioli over ahi-tuna burgers and sprinkle pepper jack, mozzarella, and cheddar over barbecue-chicken pizzas. The chic eatery also has a full sushi menu. Specialty rolls include the Mustang roll—with layers of tuna, crayfish, and yellowtail—and the shrimp-and-crab-filled King of the Sea, the only sushi roll that’s okay to eat with a trident.
After more than a decade following different paths in the restaurant industry, friends Donny Giordano and Pellegrino Mongillo merged their culinary passions into Pellegrino's Restaurant & Lounge. In the kitchen, chef Mongillo—a Culinary Institute of America graduate—and his staff combine fresh, seasonal ingredients into dishes inspired by the various regions of Italy. Fresh seafood crops up in the octopus bruschetta and the scallop-, shrimp-, and mussel-flecked orzo. Other offerings include seared hangar steak with provolone and cavatelli pasta with sun-dried tomatoes, goat cheese, and chicken.
In the main dining space, servers glide across tiled floors to wood tables set under arched doorways. Behind a granite bar, bartenders mix specialty flavored martinis and pour a range of international wines.