At Slate Restaurant, a bar the size of stretch limo radiates red light and glass facets hang like icicles from a glowing blue chandelier. This delicate balance between hot and cool is central not only to the atmosphere, but also to the cuisine—in the kitchen, chefs enhance herb-crusted fish and roasted meats with sweet-and-spicy flourishes including slices of roasted pineapple and splashes of spicy chili sauce.
After 10 p.m. on the weekends, however, attention shifts away from the delicate balance to focus on live DJs spinning pulsating dance beats, a panel of flickering flat-screen TVs, and strobe lights streaking across the dance floor. Bartenders mix inventive drinks such as sake bombs and green tea martinis until 2 a.m. on weekends.
Planet Wings was born in 1994, when Franco and Paula Fidanza, unsatisfied with the current state of fast food delivery, decided to up the ante by combining quick, accessible cuisine and the rising popularity of fried chicken wings. Now, the duo's signature wings and hearty dishes are available at locations spanning five states. Diners can savor 24 wing sauces such as hot, medium, Cajun, butter garlic, and bourbon barbecue, or opt for non-wing options such as burgers, salads, or sandwiches.
For Sam Mickail, food is autobiographical. Born in Cairo, the first spices he smelled were hearty Mediterranean blends. He then spent most of his childhood in France surrounded by the cooking of world-class chefs, eventually leaving for Switzerland to turn his love of food into a bona fide culinary craft. Now, in America, he channels all of these influences and global experiences into cooking, lending his talents to numerous restaurants and further exploring all the cooking styles that inspired him throughout his life. This surfaces most clearly in Sam Mickail’s CUT Steak House, where he’s free to put international twists on the time-honored tradition of cooking delicious steaks.
Sam coats his filet mignons and porterhouses in delicious béarnaise, au poivre, or perigourdine sauces, according to his customers’ wishes. He also serves fresh oysters at his raw bar, slathers lobster tails in butter, and batters escargot with a champagne crust, a creation he calls drunken snails for their complete inability to slither in a straight line.
Though they all share the same name, all eight of McLoone's Restaurants' locations have their own interior charm. With dining rooms adjacent to off-track betting facilities, McLoone’s Woodbridge Grille and McLoone’s Bayonne Grille are peppered with an energetic ambiance that fills their brightly colored spaces. Televisions at every table keep diners abreast of the results of each race, and the big screens plastered around the restaurants also broadcast NFL, MLB, and college games. Like an indecisive bride’s wedding, each location’s bistro-style menu includes both casual and elegant dishes, from seasoned thai chicken wings and Black Angus burgers to new york strip steak and mango salmon.
This festive lounge and restaurant serves up contemporary renditions of classic Peruvian dishes. Hearty entrees come packed with spiced meat and fried seafood, while three different ceviches offer lighter, citrus-splashed doses of fresh fish. The drink menu features tropical cocktails, such as pisco sours and frozen margaritas, as well as more decadent concoctions, including a strawberry pineapple daiquiri topped with an upside down corona bottle and a pillbox hat. On the weekends, guests can sip on different variations until 2:30 a.m. The restaurant’s traditional brick facade belies a modern interior furnished with neon red walls and modern bucket seats.
The chefs at China Gourmet cook up authentic Chinese cuisine served in a warmly lit dining area appointed with traditional décor. Diners may enjoy a savory prologue to a chapter of chomper-smacking by beginning feasts with an appetizer of vegetable spring rolls or an expertly curated platter of dim sum. Raise glasses of house wine to toast the overhead lights or one of the chefs' specialties, such as the filet of grey sole, which takes a heated bath in ginger and scallion before docking in mouth ports. A flurry of lotus flour coats thick slices of house specialty tangerine beef before a snappy bout of frying dresses the tender cuts in a crispy exterior, and a sizzling platter of clams in brown-bean-paste sauce arrives to tables sputtering heated arguments over who goes first.