The cuisines of many cultures mingle in the kitchen of J & J Luncheonette Co. Chefs fry up everything from staple fish and chips to classic American burgers to coxinhas?fried chicken croquets commonly cooked by street vendors in Brazil. Breakfast ushers in such eye-opening eats as Spanish omelets, French toast, and bacon, egg, and cheese sandwiches on homemade corn bread. Of course, those in the know know J & J Luncheonette Co. for its empanadas, which are available stuffed with steak or chicken, cheese and jalapenos, roast pork, or Italian sausage.
A Best of Westchester winner in 2003, 2004, and 2005 with votes from readers and editors of Westchester Magazine, Slave to the Grind's owners Andrew and Carol Marshall have remained focused on brewing great coffee since 1993. Within the coffee house's retro interior, eight different brewed coffees stand ready to pour into cups staged on a mahogany and stained glass bar back salvaged from the burned-down Hotel Gramatan. With more than 50 bean varieties to choose from, visitors can also pick up bags to brew at home, including certified Kona coffee beans, cultivated on the slopes of Hawaiian volcanoes that regularly erupt with delicious cream and sugar.
Though their careers are rooted in the comfort food of classic diners, according to NorthJersey.com, Main Street Grille and Tavern's owners wanted to recast the dishes they knew so well in friendlier, homier environs. That's why they opened the tavern, where chocolate-colored booths welcome diners to cluster around wood tables and savor grilled steaks and burgers, pasta drizzled with alfredo sauce, and customizable pizzas. Away from the dining room, the bar's flat screens flicker with the current sports game or election arm-wrestling match, and on some evenings, the music from local bands permeates the air.
Fast Eddie’s Billiards Cafe takes playing pool and drinking beer to the next level. Sure, the standard domestics are available, but besides the expected lagers and neon signs, Fast Eddie’s boasts an impressive menu of craft brews. More than 50 choices include Dogfish Head 90 Minute IPA, Allagash White, and Smuttynose Robust porter. Imported beer, wine, and premium liquor are also available to add entertainment to billiards tournaments.
Doing double duty as a hat maker to the stars, with his chapeaus topping the crowns of Eva Longoria and Charlize Theron, Naftali Abenaim possesses an artful eye. This aesthetic touch helped him in his time working as a pastry chef in Manhattan hotels and led him to open Mocha Bleu, where he uses his skills to appeal to diners’ tendencies to “eat with their eyes first.” To this end, Abenaim designed the restaurant to get people excited about his food before they even sit down, with transparent Philippe Starck seating, walls coated in silvery-blue mosaic, and crisp, white napkins at every table.
His kitchen constructs pescetarian- and vegetarian-friendly dishes with European flavors in what Abenaim calls generous, “American-sized portions,” as opposed to those scaled to Luxemburg. Presentation plays a large part in the appeal of his food. A French patisserie welcomes patrons upon entering, a comfortable lounge sports WiFi, and a cherry-wood burning oven stands in the center of the dining area, where chefs put a golden-brown edge on pizzas and calzones loaded with nonmeat ingredients, such as savory mock pepperoni and mock chicken or mock crabmeat and shrimp. The poutine embodies the regional cuisine of Abenaim’s Canadian home by presenting tables with a freshly baked pile of julienne fries topped with rich gravy and mozzarella.:m]]
At Bing?s Burgers, cooks focus their grilling talents into crafting flavors not found at a typical drive-thru joint. While diners at the newly opened Fort Lee location can indulge in four types of slider and Bing's own beer-battered fish and chips, the menu centers around a lineup of burgers topped with combinations of unique ingredients. The Cali Burger sports a dollop of fresh, homemade guacamole and low-fat ranch dressing, and Bing's Signature Burger layers sauteed onions, gouda, and garlic aioli while also signing for incoming shipments.