The rich scent of real hickory, apple, cherry, and oak wood drifts from low smoldering fires, infusing the racks of meat above with flavor in a Southern Pride smoker. Drawing inspiration from all over the south, SuzyQue?s BBQ & Bar?s cooks apply spicy dry rubs to every ounce of meat before slow-smoking them, then diners can either enjoy it au-natural or slather plates with one of their signature sauces. Their sauces are inspired by recipes from Texas, North Carolina, and St. Louis and built upon a Vinegar, Tomato, or Molasses base. They also whip up an Orange Habanero sauce full of peppery spice.
The resulting mountains of melt-off-the-bone ribs, smoked wings, sausage, and brisket come to table alongside fine dining entrees, including rib-eye steak, fried chicken, and grilled salmon. Eight on-tap and 18 bottled beers lodge at the full bar, along with glasses of craft cocktails and wine, preparing palates for dessert and punctuating the sound of live bands, comedians, and poker games.
Whether students are newcomers to the bartending scene or have been moonlighting for years, the teachers at Mix 'Em Up can prepare them to mix, serve, and run the business end of a bar with speed and a smile. From handy acronyms to keep the mixing ratios in mind to bar flair such as bottle flipping, the school teaches all of the skills you need to succeed on the job?and connects you to those jobs through a local and national career database.
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.
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.
The Fieldhouse Pub beckons to visitors with the inviting smell of American-steakhouse fare mixing with that of Italian, French, and German cuisine. Head Chef Hans Jurgen Stender loads the tables with saucy veal schnitzels, spinach- and ricotta-cheese-stuffed capon, sauce-laden pastas, and juicy blackened steaks. Like 2001: A Beer Odyssey, his pub menu explores beer's longtime on-and-off relationship with burgers, overstuffed wraps, and shareable finger food.
Hanging plants hold court alongside a sun-friendly, greenhouse-style glass wall in the dining area. Upstairs, grainy timber accents define a bar that features a jukebox and stools clad in billiard-table-green leather. DIRECTV sports packages keep guests entertained with the glory of games, and occasional karaoke and all-ages stand-up routines keep them in stitches over the antics of professional comedians or amazed and terrified at human Auto-Tune impersonations.
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.