For four decades, Benkert’s Classic Delicatessen has been loading patrons with ample portions from a menu of breakfast eats, salads, sandwiches, and hot-lunch dishes. Customers can jump start their day with two eggs any style ($2.50) while gulping complimentary coffee, tea, or hot chocolate and surfing the free WiFi on a free wireless surfboard. For midday breaks, specialty salad sandwiches cover beds of bread in quilts of egg ($4.25) and shrimp ($6.25) salad. Gourmet wraps and sandwiches ($6.95) include the Fat Tony, packed with six cold cuts, mozzarella, peppers, greens, and vinaigrette, and protected by a hero bun toasted for its noble deeds. Hot sandwiches such as the barbecue chicken ($5.75) are hearty enough to scare away the most intimidating hunger hauntings. Accessorize entrees with sides of mac 'n' cheese ($4.99/lb.) or mozzarella sticks ($3.99), and cross the finish line with a sweet slice of pound cake ($1.95).
This Groupon is valid for the Chateau and Whitney guestrooms.
Zorn's award-winning fried chicken comes in old-fashioned boxes, buckets, and gigantic baskets with homemade fixins and all-time-favorite sides. Pair a half-chicken dinner for one (rotisserie-style $8.49, fried $9.99) with two of sixteen sides such as creamed spinach, macaroni and cheese, or garlic mashed potatoes ($2.39 individual, $4.29 large). Or, high-five Freud with a bucket o' breasts: four plump, juicy pieces of skinless white meat Southern-fried to a deep-golden, crunchy glow ($12.99). For a competitive-eating party, pour 50 barbecued wings from a bucket onto the table and devour a path to glory ($29.95). Click here to see the full menu.
Certified Zumba instructor and passionate professional dancer, Elizabeth Mooney, guides students of all shapes and sizes on the path toward health and wellness. A medley of upbeat, Latin tunes infuse the Zumba studio with electric energy as Elizabeth takes up to 50 classmates through a series of easy-to-follow dance steps. Calories and inhibitions are shed as clients hone lower-body strength and moves that make wedding crashing seem like a welcomed practice. Classes are currently available three days per week (Mondays and Thursdays at 5 p.m., and Fridays at 11 a.m.).
The Messina family started creating fine pastries and baked goods at Dortoni Bakery in Levittown in 1976. Over the years, their business expanded to include a pair of upscale pastry shops (La Bonne Boulangerie), a pizzeria (Red Tomato Pizza), and Messina Market. At the marketplace, visitors choose from a sumptuous selection of cold and toasted sandwiches, fresh fruits, and veggies, watching in awe as chefs prepare omelets, paninis, and burgers without harming a single spatula. A 20-foot display case shows off an impressive spread of housemade quiche, pot pies, and vegetarian dishes, the dinners taunting grumbling stomachs from their safe perches behind the glass. Gift Baskets—such as the candy-stuffed junk-food package or Italian gourmet basket—reward loved ones with parcels of sweets, fruits, jams, and jellies. Also available are catering services that supply weddings, holiday dinners, and luncheons with everything from country-style barbecue to Russian caviar.
Long Island's #1 Club for Latin Music Since 1996! Open Fri, Sat & Sun. Dance Lessons, Social Dancing, Drinks, Food, & amazing Dj's playing the best in Salsa, Merengue, Bachata, Cumbia & much more...see our website or facebook for more details.
Capers has dry-cured a name for itself as a steady purveyor of specialty Italian meats, cheeses, and imported European delicacies, in addition to filling neighborhood bellies with classic deli fare. In the wee hours of each morning, Capers hoists itself out of bed to nourish its patrons with morning fare that ranges from basic to downright savory, including signature breakfast sandwiches ($3.99–$4.99) and three-egg omelettes ($4.99).
Kokum takes its name from a berry that's specific to South India, a nod to the regional cuisine that stands out as this restaurant's specialty. The recently opened space may be new, but the cooking traditions are time honored, drawing specific inspiration from India's Kerala region. Favorites include spicy chicken masala kalumbu and vegetarian-friendly theeyal, which features a mix of green bananas, yam, and coconut. Top off your meal with one of the bar's craft cocktails, which include the signature Kokum, a mingling of vermouth, pineapple juice, and lime. The dining room keeps things simple, with exposed light bulbs and natural wood accents alongside paintings of boats with hulls colorful enough to rival the stains on the sauce chef's apron. Kokum is a member of the Fine Indian Dining Group.
The Dickey’s Barbecue Pit sign may be ubiquitous today as a spot for good ole’ Texas barbecue, but when Travis Dickey first opened his Dallas shop in 1941, the sign had to share space with advertisements to help pay rent. In the 70 years since then, the Dickeys have done well for themselves, with their initial store spawning a slew of franchises throughout the country. Though the barbecue at each outpost is no longer under the hand of one of Dickey’s descendants, each shop still smokes their own meats in-house to create the signature Texan flavor that infuses their briskets, pulled pork, and fall-off-the-bone ribs.
Meals can come in any size, from the a la carte sandwiches to platters that incorporate a chosen number of meats with a buttery roll, a pickle, ice cream, and two homestyle sides. Whether serving up their dishes in the dining room or packing them up for take-away or catering, the staff ensures that each client gets a taste of Texas home cooking without the hassle rubbing every dish on a campfire crock-pot.
Each year, the banks of the Saugatuck River transform from a serene New England retreat to a raucous Southern street fair during the annual two-day Blues, Views & BBQ Festival. The syncopated chords of live blues performers waft through the air as visitors nosh on barbecue, jerk chicken, and other down-home favorites supplied by local eateries. Visitors can showcase their own culinary skills by helming grills during barbecue competitions, or highlight their stomachs’ capacity without undergoing embarrassing public x-rays during pie- and rib-eating contests. Carnival-style entertainment rounds out the festivities, ranging from a mechanical bull to inflatables for tots.
For the two years he lived in Alaska, Alan Pagano sold wild Alaskan salmon that he bought directly from fishing boats. This experience has led to a lifetime of cultivating relationships with top seafood suppliers, which he takes full advantage of at his fish market, Pagano's Seafood. From markets in New York, Massachusetts, and Florida, Alan and his team hand select each batch of wholesale seafood from around the world including red snapper from the Caribbean and naturally raised Scottish salmon. He also sells individual orders of jumbo shrimp, Pacific cod, and caviar. Each order is accompanied by complementary cooking instructions and, in the case of lobster, tips for cleaning, cooking, and cracking them, and then properly mourning their passing.