Papa John's has carefully crafted a menu of specialty pizzas to satisfy any taste or mouth shape. Order a hawaiian barbecue chicken ($16), or go all-out and get The Works ($16), a top-heavy combination of pepperoni, ham, spicy italian sausage, fresh-sliced onions, green peppers, gourmet baby portabella mushrooms, and ripe black olives. Satisfy herbivores and herbivoyeurs with a tuscan six cheese or garden fresh pie. The full list of specialty pizzas includes several more; take the hassle out of haggling over individual ingredients and boldly cast your straight-ticket ballot for the pizza party that your conscious dictates.
Stacks Pancake House and Café offers early-rising breakfasteers and midday-rising lunchatoons a menu brimming with fluffy pancakes, double-decker sandwiches, and piping-hot cups of Joe. But Stacks’ dishes aren’t the usual diner mess; they are elegantly presented and often overflowing with fresh fruit. Peruse the list of more than 20 pancakes varieties and order a stack of Strawberry Fields (infused with farm fresh strawberries, $7.25) or Addiction (banana-mixed pancakes topped with melty chocolate chips, $7.25), or opt for oversized pancake wraps, which are named after Hoboken streets, such as the Hudson filled with scrambled eggs with home fries, melted cheddar, bacon, and salsa ($7.95). Those hankering for protein can chomp a flavorful omelette, such as the tomato-infused American ($6.95), paired with breakfast all-stars crispy bacon and toast. Stacks' talented team of batter-flippers also serves an array of hearty sandwiches, including corned beef on rye ($6.95) and Philly cheesesteaks ($7.25). Stacks' dining room, which has bare brick walls and high ceilings, makes diners feel at home with a blend of traditional and trendy decor.
Though steak, salads, and wines share the spotlight, it's the fondue pot that transforms the dining experience at Melting Pot into an interactive one. Bubbling at the center of the table, steel cauldrons steam with cheese blends such as aged cheddar and lager beer or fontina, butterkäse, and buttermilk blue. Diners spear slices of granny smith apples, artisan breads, and veggies before dipping them into the thick, creamy cheese. Chasing a wine-and-cheese-fondue pairing with salads before the main course of chicken and steak helps turn the experience into an event. Dessert can continue the dipping feast with any of nine velvety chocolate fondues and a dunkable array of strawberries, marshmallows, or chunks of cheesecake.
Like many Mexicans, owner Antonio Estrada considers himself a Mestiza, which means that his lineage consists of both European and American Indian people from many different regions. To pay homage to this eclectic heritage, he not only draws upon traditional family recipes from his own family, but from culinary traditions all around Mexico. Using fresh ingredients, the chefs at La Mestiza craft a lineup of classic dishes, including poblano and cheese quesadillas and juicy carne asada steaks. To add to the authenticity, they make their own homemade tortilla chips and tamales the old-fashioned way—forging them in the searing, cauldron-like trumpet bells of ancient Mariachi bands.
The festive dining room’s warm orange and yellow walls serve as roosts for pieces of art, which gaze down at flower-topped tables illuminated by hanging lights.
Baristas at Steep and Brew froth milk from the local Sassy Cow Family Creamery for lattes made with organic, eco-friendly, fair trade Café Fair coffees. Additionally, they steep loose-leaf tea from their collection of over 25 different flavors also available for purchase in bulk.