At The Original Primo Pizza & Grill, chefs whirl handmade dough and whole, peeled tomatoes into a variety of thin-crust pizzas. While the menu includes classic standbys such as the hawaiian pizza, customers can also create their own perfect pies from toppings such as garlic, mushrooms, pepperoni, and sausage. What really shines through, however, is the restaurant’s large selection of specialty pies: buffalo-chicken pizza is topped with chicken and zesty buffalo sauce; Nutella pizza with brown and powdered sugar; and the American-style pizza gets topped with steak, peppers, onions, american cheese, and a pervasive dislike of the metric system.
While pizza dominates the menu, diners can also explore traditional Italian entrees, including dinner specialties such as chicken scampi, veal milanese, and spaghetti with clam sauce.
Don't be fooled by the name?Mulberry Street is actually located on Rahway Avenue in Woodbridge. There's nothing else this place is hiding, though, from its flat-screen TVs to its spacious dining room lined with exposed brick. Even if the chefs here wanted to keep their food a secret, they'd find it a difficult task. That's what happens when your menu includes thin-crust pizzas, chicken and shrimp rigatoni, 12-ounce ribeye steaks, and other Italian-American staples done to perfection. Wines hailing from Italy and California are available to complement the feasts, as are specialty coffees spiked with chocolate-flavored liqueur.
A flaky danish enfolds prunes and almond paste. A banana-cream pie sports tufts of fresh-whipped cream. There’s a certain nostalgic quality to the baked goods at La Bonbonniere Bake Shoppe, which is fitting for a place whose origins date back to 1952, the year nostalgia was discovered. Each morning, seasoned bakers whip up cupcakes, batches of real buttercream frosting, and sugar-laced pastries. They also knead dough for nearly a dozen varieties of bread including french, rye, and pumpernickel.
Though sweets are the shop’s focus, they have a full-catering menu with soups, sandwiches, and hot meals. In addition, they offer a wide variety of canned jams and salsa, plus organic dog treats.
If you look around Mie Thai?s dining room and spot patrons digging into dishes that aren't on the menu, it's not because they're celebrities or the town's spelling bee champ. It's because they ordered the (sometimes secret) dish of the week that Mie Thai's chefs post on Facebook.
In addition to these creations, which have included gai tod rad prig?fried chicken, basil, and lime leaves in a spicy chili and garlic sauce?patrons can order a variety of fried rice bowls, bean thread noodles with tofu, and traditional Thai desserts, from sticky rice with mangoes to fried bananas drizzled with honey. Diners also enjoy an expansive vegetarian menu. These dishes pair with BYOB drinks.
Though the staff at French Fry Heaven believe the best way to serve a potato is fried, they're not in agreement about how they should be seasoned. That's why they cut, fry, and flavor potatoes and sweet potatoes into 50 styles of french fries?some of which, like Napoleon, aren't even French. For more traditional serving versions, they offer slightly salted fries served Dutch-style with a dollop of mayonnaise, British-style with a splash of malt vinegar, and Utah-style with pickle-laced ketchup. But once the chefs veer from the traditional style fries, things really start to get interesting.
The team can season fries in a range of infused salts, from the rich black truffle salt to the mouth-searing ghost pepper salt. To enhance the natural sugar of sweet potatoes, chefs sprinkle those fries with a choice of dessert toppings. These can include options such as blueberry sauce or cinnamon and brown sugar. They can even blend secret ingredients that mimic the flavors of a funnel cake. Their signature fries drip with a range of sauces, from the Canadian poutine to Cajun remoulade.
Cooks at Towne Mart and Deli pile Boar’s Head deli meat on seven-inch subs and scoop sides of pasta salad. In addition to preparing chipotle chicken sandwiches, the staff slices deli meat by the pound for at-home meals and stocks the shelves with dry goods.