218 Ave B, Bayonne 1044 Avenue C, Bayonne 478 Ave E, Bayonne Otaiko Hibachi & Sushi Lounge 125 Lefante Way, Bayonne 330 Jfk Kennedy Blvd, Bayonne 171 Lefante Way # A, Bayonne 907 Bayonne Crossing Way, Bayonne 5 W 25th St, Bayonne 50 Bayonne Crossing Way, Bayonne 169 Ave E, Bayonne Mama Rosa Cucina Pizzeria 1105 Avenue C, Bayonne 16 W 22nd St, Bayonne San Vito Pizzeria & Restaurant 456 Ave C, Bayonne 100 Bayonne Crossing Way, Bayonne 721 Ave A, Bayonne 31 Cottage St, Bayonne Magic Fountain Ice Cream 1052 Avenue C, Bayonne Wild Wood Fired Pizza & Penne Rincon De Espana Inc 303 Bayonne Crossing Way, Bayonne Kashmir Grill and Catering 781 Ave east, Bayonne Supreme Bagels & Sandwiches Chris' Corner Italian Restaurant 117 W 2nd St, Bayonne 311 Bayonne Crossing Way, Bayonne << 1 2 3 4 5 Next >> Prince Edward Island |

Dallas / Fort Worth | New York City | Salt Lake City | New Jersey Restaurant Guide: See Menus, Ratings and Reviews for Restaurants in New JerseyThe requested URL /?portfolio=art-deco-chandelier was not found on this server.visual comfort armillary chandelier Find your way and the bus that will get you there.chandelier nattklubb Shop, dine, meet up with friends. chandeliers downham marketJournal Square has the amenities you need. Journal Square was Jersey City’s first comprehensive transportation center. The center is more than a PATH station. Catch a NJ Transit bus or one from several private bus lines. Get details and directions. The center is located in Jersey City, NJ, close to the Hudson County Courthouse, the Afro-American Historical Society Museum and more.

Journal Square Transportation Center - Jersey City Opportunities at Journal Square Lost & FoundLost something? Alerts & AdvisoriesBe informed. PATHTake the rail to and from New York and New Jersey. FAQsOur frequently asked questions. Freshest Ingredients, Gracious Service— Dining at Highlawn Highlawn Pavilion's acclaimed cuisine, diverse wine program, sophisticated service, and incomparable ambiance set the stage for an unmistakably unique culinary adventure. Your Storybook Wedding Begins at Highlawn Pavilion With expansive park surroundings, a dedicated outdoor ceremony area and distinctive, historic ambiance, weddings and receptions at Highlawn Pavilion create magical moments and lasting memories. Corporate Events— Where Business Meets Pleasure Whether you’re hosting potential clients, celebrating a new account, honoring a retiring colleague, or demonstrating a new product, we are dedicated to providing the best in service and cuisine.

We Make Every Special Event Memorable Whether it's a small private dinner or large group function, every aspect of Highlawn Pavilion creates a genuine sense of sophisticated elegance and lends itself to memorable moments.We provide full customization to ensure your party is a swinging success. We make it easy so you don't have to sweat the details... Give us a call, we'll make you look good. For parties large and small, we offer Pick-Up, Delivery, Drop Off with Servers,We ask for 48 hour notice for pick-up and delivery orders. PARTY AT OUR HOUSE Interested in a large party reservation? Here's what to do: • Pick a date and number of guests   • Select a meal plan from the catering menu • Give us a call   • Ask about our bar options 757 Kennedy Blvd Bayonne, Nj 07002 757 Kennedy Blvd Bayonne, Nj 07002 FeaturesThere’s something magical about Grand Central Station that gives me a nostalgic Christmasy feeling. Maybe its years of watching too many Turner Classic Movies, or maybe it’s the incredible Beaux Arts chandeliers that hang like jewels around the station.

The magpie in me is attracted to all things sparkly. While I love the timeless Beaux Arts chandeliers (seriously take a walk around to see them all), the most beautiful is a sculptural installation called Sirshasana, by Donald Lipski. Hanging above the Lexington Avenue entrance to the Grand Central Market, Lipski’s chandelier enhances my Christmas romanticism fantasy.  Fusing nature with glitz, the artist transforms an upside down olive tree into a welcoming chandelier, dripping with Swarovski crystals. The sprawling branches remind me of the days of actual winters, when the young trees in my neighborhood would become encased with ice, creating a glittering winter wonderland that seems unearthly when I was a kid. The tree itself was made by Jonquil LeMaster….who is le master of making artificial trees. I love this piece, but be prepared to dodge the endless stream of commuters as you get lost in the sparkling branches above you. Where: 105 E 42nd St (Lexington Avenue Entrance) 10017

151 West 21st Street Bayonne, Nj 07002 151 West 21st Street Bayonne, Nj 07002 Features Last time in New York: 3 months agoDINING IN ELEGANT MANNER Four Seasons Termed Spectacular Both in Décor and Menu There has never been a restaurant better keyed to the tempo of Manhattan than the Four Seasons, which opened recently at 99 East Fifty-Second Street. Both in décor and in menu, it is spectacular, modern, and audacious. It is expensive and opulent, and it's perhaps the most exciting restaurant to open in New York within the last two decades. On the whole, the cuisine is not exquisite in the sense that la grande cuisine francaise at its superlative best is exquisite. One of the most credible features of this new restaurant is the table service. In a city where waiters are noted for an Olympic detachment, it is a revelation to find a corps with the pride and enthusiasm that their occupation demands. Judged on the basis of recent visits, there is probably no dining establishment in New York where training for table service is more thorough.

Like most facets of the Four Seasons, the décor is a conversation piece sufficient in itself to sustsin a lively causerie throughout a leisurely lunch. There are massive plants that reflect seasonal changes; from the ceiling in the bar area are hung thousands of brass rods to produce what is called a 'sculptured chandelier' effect. A Fortune of Art The walls are hung with a fortune in art and tapestries by such modern geniuses as Picasso Joan Miró, and Jackson Pollock. The principal dining room is centered with a two-foot square pool made of white marble. The pool is filled with constantly bubbling water, and in each of its four corners are ceiling-high ficus trees. Both the luncheon and dinner menus at the Four Seasons are extensive and, to a degree, bewildering. For exaxmple, the evening card lists more than a score of cold appetizers and nearly as many hot hors d'oeuvres. Typical in the cold selection is an 'herbed lobster parfait.' If memory services, this contains large chunks of lobster enrobed in a devastatingly rich blend of whipped cream and hollandise sauce.

It is not too derisive to say that the vast majority of dishes can be categorizd as 'a la minute' or made on the spot. That is to say that there are many grillades, sautéed dishes, spit-roasted meats, and chafing dish specialties. Flaming dishes are among the most popular items. One of the best of these in the traditional beef Stroganoff, which is prepared tableside in a somewhat unconventional but throughly tempting fashion. It is made of quarter-inch slices of prime tenderloin seasoned with sweet paprika. The meat is then sautéed in butter, flamed with Cognac, and bathed in a sauce containing meat glaze and sour cream. An admirable feature of the restaurant is its extensive use of fresh herbs. Although herbs are used increasingly throughout America, they are not employed frequently in a fresh state. At the Four Seasons, freshly picked rosemary, chervil, and sage, among many other herbs, are available to give character to dishes on customer demand. In a similr vein, guests may dine on several varieties of fresh mushrooms generally unknown in this country.

There are morels and chanterelles, all beloved in Europe. At the Four Seasons, these appear almost daily on toast, on filet mignon, in sauces, or in salads. There are several valid criticisms that may be leveled at the preparation and presentation of the food at the Four Seasons. In the opinion of this reviewer, it is vulgar to surcharge plates with food. The service of gross portions of edibles in a barbaric custom that is all too common in American dining places. Judged on the basis of recent visits the Four Seasons is no exception. There is also a tendency to serve overly sweet sauces with game. A roast grouse that represented perfection in iteself was presented with a sauce totally lacking in finesse. This is because the sauce was heavily loaded with a conserve, bar-le-due perhaps. It was accompanied, too, with a heavy dumpling that was less than tempting. Some of the dishes are garnished with less than expertly 'sculptured' vegetables. Ideally, such items as potatoes and carrots are trimmed to a mostly attractive uniform shape, and enhance a dish.

It is hoped the kitchen staff at Four Seasons will become more skillful in this art in the future. And in a minor point, but annoying, why does such a restaurant, so dedicated to seasons themes, permit iceburg lettuce on the premises? Oak leaf lettuce, cos salad, and bibb are now available in this area. There is certainly no question that Albert Stöckli, the executive chef of the Four Seasons, has a talent to equal his imagination. At a dinner this week for an organization known as the Parlement de Bordeaux, he created a quenelle de brochet deserving of the highest praise. This is a sublime creation made with a poached forcemeat of pike and smothered in a rich sauce made with a fish bouillon and heavy cream reduced almost to an essence. As prepared by Mr. Stöckli, the pike was a gossamer as a cloud; the sauce was capable of ravishing the plate. The wine list at the Four Seasons ranks among the best in the city. It is one of the most handsome in design. It is almost pointless to cite a few wines of the many, but three that were enjoyed recently were a Nuits St. Georges, Cost des Corvées 1953, a Fixin Clos du Chapitre 1955 and Chassagne-Montrachet, Les Ruchottes 1955.