Whether you are truly Irish or just faking it on the 17th, is no matter: corned beef and soda bread at Molly's are a delicious way to celebrate St. Patrick's Day, the month of March or, well, just dinner.  Clark's only Irish pub serves up the tender salt-cured beef two ways. For lunch, it's on rye with mustard, plus a side of fries or potato salad ($7.99). For dinner, the corned beef is sliced and served with its signature mate, cabbage, plus boiled potatoes ($14.99). Molly's soda bread is made in house from and sells yearround for $10. It also makes an appearance in the bread baskets at …

File this one under "too cute": To celebrate Valentine's Day, Rosie's Wine Bar in Garwood is serving up heart-shaped ravioli. The love-themed pockets hold light ricotta and are dished up in a pink vodka sauce with peas and a truffle oil drizzle. Get them a la carte ($19) or as part of Rosie's Valentine's Day prix fixe menu. For $49 per person or $65 with wine pairings, the prix fixe offers a starter ("The Pick Up Line") of asian tuna tartar or microgreens with fried goat cheese and cranberries, an entree ("The Courtship") of filet mignon or the ravioli, for dessert ("True Love") a flourless …

There's an easy answer to why the Coffee Beanery's Nutella-strawberry-banana crepes are the customer favorite. "It's because Nutella is good!" says Coffee Beanery owner and master crepe-maker Victoria Bogatoff. "Nutella is really hazelnut with chocolate and skim milk. Add strawberries and bananas and you cannot go wrong. It's a pretty good combo." The chocolate spread coats the fresh fruit pieces inside a paper-thin, airy crepe, finished with a touch of powdered sugar. The trick, Bogatoff says, is to treat the Nutella with care. "If it gets too hot, it burns and doesn't taste good," she says…

Since the Thailand Restaurant has been around for more than 10 years, the novelty of a restaurant in a refurbished diner has worn off. Sure, for visitors, the idea of a silver-crusted building which looks like a Thai temple inside is neat. But the restaurant is still a staple in Clark dining because of the food, most notably, its Pad Thai dish. Denoted as the most popular dish on the menu, the restaurant makes more Pad Thai than anything else in the place by a long shot, according to the waiters at the restaurant on Central Avenue in Clark. The noodle dish is overflowing with shrimp and …

It’s a bit weird to order sushi at a self-labeled Italian restaurant. But the Bistro1051 Roll is one of the most popular items on the menu. The namesake roll, made with shrimp tempura, spicy tuna, soybean paper and spicy mayo, is made fresh to order by sushi chef Danny Lee.  Bistro 1051’s secret: The chefs use local and fresh ingredients, which are brought into the restaurant – located at 1051 Raritan Road in Clark - daily. The roll was developed in house, and is a mix of spice from the tuna and sweet from the shrimp. The whole roll is evened out by a crunch, which compliments the texture of …

The entire wait-staff at Clark BBQ dons t-shirts claiming that the barbeque joint has the best chicken in town. So naturally, it’s a good menu choice when stopping into the small churrasqueira on Raritan Road in Clark. Chickens are guaranteed fresh, says owner Carlos Teixeira. The restaurant only uses fresh Perdue Chickens, delivered by refrigerated trucks everyday at about 10 or 11 a.m. The chicken is covered in a blend of spices, but the key to its taste is in its cooking, says Teixeira. The chicken is put in a wire cage on a barbeque grill and flipped so each side gets the smoky flavor. …

Anyone can be Mexican on Cinco de Mayo. The Mexican holiday transcends our border neighbor and has become a holiday for all Americans, too. And with any good Cinco de Mayo celebration, you got to have margaritas and guacamole. Enter Senorita’s: Clark’s own Mexican Grill.  Senorita’s, at the Hyatt Hills Golf Complex, takes home-style Mexican food to New Jersey, especially the guacamole. The restaurant’s namesake guacamole is made at your table. The waiter takes a ripe avocado and pits in it front of you. They add lemon juice, cilantro, fresh tomatoes and red onions, and mix it all together for…

Name a better pair than football and wings. We sure can't. With the Super Bowl upon us, Patch spent time with Tim Boyle, the co-owner and chef at 16 Prospect in Westfield, to learn the secrets behind the restaurant's popular wings. The recipe is a new one, created by Boyle after several months of practice in order to match the authentic Buffalo, New York style wings.  Ingredients: 2 cups Frank's Hot Sauce2 cups Worcestershire sauce 8 lemons juiced, 2 zested1  1/2 tablespoons of onion powder1  1/2 tablespoons of garlic powder1/2 tablespoon of ground cardamom1/2 tablespoon of ground celery …

Problem: The leftovers are gone, but you're still craving turkey and taters. Solution: Enjoy all of Thanksgiving with a bun and without your cousin Jake explaining how one of his quadriceps is bigger than the other courtesy of the Thanksgiving sliders ($10) at Rosie's Wine Bar in Garwood, part of the restaurant's winter menu. As opposed to the usual three-bun paradigm for sliders, Rosie's offers Thanksgiving fixings on top of just one charred-to-perfection bun, open-face sandwich-style. "The bread gives the concept of croutons and stuffing," says owner Joshua Rosenberg. And what comes on …

Tis the season for latkes. Deli King, Clark's only kosher deli, is working overtime this week, frying up the traditional potato pancakes at full Hanukkah speed. But you don't have to be from the tribe to be a fan of the just-greasy-enough discs, which have the perfect potato-to-onion ratio and are served with applesauce, of course.  Deli King's latke secret? "We blanch them on a flat grill before we deep fry them," says manager Kenny Lavroff. "The searing seals them, so the grease doesn't really sink in." Latkes aren't just for Hanukkah, but since the holiday kicked off this week, Lavroff and…