Pizza Chefs’ homemade sauce comes from a generations-old family recipe. That doesn’t mean everything else here is traditional, though—in a twist of recipes, you can actually have pasta on top of your pizza, such as in the baked ziti, shrimp alfredo, and macaroni and cheese pizzas. That’s in addition to other uncommon toppings such as fried calamari and shrimp scampi. This creativity with pasta extends to other dishes—for appetizers, there are egg rolls stuffed with mac-n-cheese, too, and you’re free to turn their spaghetti into a Fabio wig.
Unlike jerk-chicken pudding or fried-tuna Twinkies, ice cream makes for a delectable dessert that properly caps off any meal. At Maggie Moo’s Ice Cream and Treatery, patrons can sample a huge menu of ice cream and other treats that are sure to slap a smile on any face and massage taste buds with sugary strokes. Try ice cream in flavor combinations such as Strawberry Skateboard with sprinkles, gummy bears, and marshmallows, or Cotton Candy Ski Jump with M&Ms and mini-marshmallows. Prices range from $3. 89+ for a cup or cone, $4.99+ for a pint, and $6.99+ for a quart. Ice-cream cupcakes ($15.95 per 6-pack) can be enjoyed with a spoon or spoon-fingers. Dream cakes ($24.95+), on the other hand, come in appropriately oneiric flavors such as Maggie's Mud and Chocolate Heaven, and are generally available in 6-inch, 8-inch, and 1/4 sheet-cake sizes. Health-conscious hedonists can indulge in strawberry-banana, creamy mango, and mocha coffee smoothies (starting at $4.95), whereas ice-cream pizzas ($24.95+) topped with white-chocolate curls will perplex pizza-party attendees before blasting away reservations with deliciousness.
For Darrin Miles, co-owner of Buffalo's Chicken Shack, barbecuing began as a hobby. Using seasonings, sauces, and rubs learned from his mother, he grilled, smoked, and deep-fried meats for his coworkers and friends during cookouts. But his occasional culinary endeavors soon became a passion. First, he built a brick and mortar smoker in his backyard. When his dreams grew beyond his fence and swimming pool of Sweet Baby Ray’s, Darrin opened Buffalo's Chicken Shack with his wife, Tiffany.
The restaurant now serves up a full menu of southern-inspired dishes, all of which earned the approval of Darrin's assembled focus group of friends and local foodies. Popular items include jumbo buffalo wings, slabs of ribs, and fried chicken, which pairs well with warm buttermilk waffles and home-style sides such as cornbread, sweet potato fries, and macaroni and cheese. Buffalo’s Chicken Shack challenges diners’ appetites for these comfort dishes during annual eating contests: in 2012, Jamie “The Bear” McDonald became the newest Buffalo King after consuming 53 spicy wings in seven minutes without belching cartoon flames.
What began as a traditional German konditorei nearly 80 years ago has transformed a lot—by changing its name, adding an espresso machine, and hiring French Culinary Institute grad Cristina Nastasi as pastry chef—but when it comes to the essentials, not much has changed. Rudy's Bakery & Cafe still packs its gleaming display cases with cookies, danishes, cupcakes, and cakes, the latter of which can also be customized for weddings, birthdays, and baby showers for mothers or rain clouds that are expecting. But the spot also features more novel treats, such as gelato and cake pops, along with a range of specialty espresso drinks.
Brothers Jimmy and Remy Qosja named their restaurant for the century-old Italian liqueur, a fragrant drink traditionally crafted from Femminello St. Teresa lemons. The siblings and their chefs make frequent use of limoncello in their kitchen, whether showering it over sweet Italian desserts or combining it with basil and garlic to whip up sauces. The latter seasons pasta dishes and Italian specialties such as the vetello benito veal, lauded by reporters from Eat Drink New Jersey as "scrumptious". The chefs enjoy embellishing their creations with elaborate flourishes before sending them off, topping of plates of pistachio salmon with ornate carrot flowers and decorating cakes in swirls of syrup.
Servers bear the dazzling preparations out to the dining room, where crisp linen napkins sit atop white-cloth tables. In lieu of pop songs or uncomfortable audiobook recordings of Old Yeller, soft Italian music plays over the speakers in the elegant space.
There is no freezer in the kitchen at Pearl Restaurant. Instead, chefs leave the eatery each morning to purchase ingredients from local farms and markets. That means that by the time the afternoon sun hits the shop, there is a new menu incorporating shark steaks, butternut squash, Maine crab, watermelon, and whatever else happens to be fresh. Using those seasonal ingredients and housemade pastas, chefs come up with unique dishes bound for the softly lit dining room. Past menu items have included a pear-and-goat-cheese salad, pan-roasted Boston cod, and slow-braised boneless short ribs with parmesan risotto. To eliminate the time and space between the cooking process and the diner, chefs also carefully craft most desserts right next to tables using fresh fruit and recently snared chocolate rabbits.