Two sandwiches piled with smoked or barbecued meats pair with Southern-style sides such as mac and cheese or okra

Classic bistro fare served in warmly lit room with lofty ceilings or outside on bright patio

Chefs carve unlimited portions of sirloin, bacon-wrapped filet mignon, and chicken directly from roasting skewers to plates

20 varieties of Brooklyn-style specialty pizza, such as philly cheese steak, feta-laden Mediterranean, vegetable, and white chicken alfredo

House-made manicotti stuffed with ricotta, sautéed veal topped with prosciutto & tiramisu with imported lady fingers sail to tables

Kitchen crew follows family’s original recipes for pasta, subs, and pizzas with more than 15 topping options

Aroma of tandoor-roasted meats wafts through mood-lit, modern dining rooms with warmly colored walls

Fraternal chefs square off to create mirror menus with slow-braised short ribs, pressed half duck, jumbo scallops, and glazed salmon

New six-course menu created daily by award-winning chef in six-table, Zagat-rated eatery

Burgers, wings, and shrimp accompany domestic and imported draft beers; party room serves as a space for parties and events