Little Town NYC unabashedly hearts New York. Of its three restaurants, two are located in iconic Manhattan spots: one in Union Square, the other on Theater District’s Restaurant Row. Little Town’s fancy for the Empire State shines through on the menu, too, with homestyle dishes such as the Adirondack chicken pesto and an Angus beef burger topped with crispy Berkshire bacon. The Suburb Backyard BBQ platter is piled high with enough buffalo wings, Nathan's hot dogs, and other locally inspired fare to feed a family of four.
Little Town NYC also takes great pride in its beer list, which features more than 100 local brews, including IPAs and amber ales that hail from breweries in Long Island, Ithaca, and Saratoga Springs. At the Restaurant Row location, you can enjoy a pilsner from Coney Island while sitting in a booth constructed from the beach’s old wooden boardwalk.
Mario and Anna Abitino emigrated from Naples to the U.S. in 1972. Mario quickly found work in the pizza business, and the couple eventually opened a restaurant of their own: Abitino’s Pizza and Italian Kitchen, in Midtown Manhattan. That was more than 20 years ago. Today, the couple and their three sons, Dominick, Mario Jr., and Salvatore, run six New York pizzerias bearing the family name. Each offers an expansive menu of signature pizzas and other Italian entrees, such as gnocchi sorrentino and pasta stuffed with fresh littleneck clams. Their pizzas and calzones use dough made right on the premises, and their tomato sauce is also housemade—with tomatoes from Naples, naturally.
Whether you're a passionate brewing hobbyist or a beginner who simply loves beer, you'll find the staff at Homebrews & Handgrenades remarkably approachable. Nobody here is trying to intimidate others with their vast knowledge; they simply want to teach customers about the brewing process and help them stock up on the right supplies.
Behind the quaint storefront are shelves stacked with ingredients and brewing equipment. Thankfully, the staff can guide you through the containers of hops, barley, yeast, and beer plants, recommending which ingredients work best for specific styles. Brewing classes dive deeper into the world of beer and give students the chance to craft five gallons of the good stuff.
When fans of fine libations want to carouse breweries and get festive at beer festivals, the last thing they want to do is worry about transportation. Designated drinkers deserve to indulge in style, and that's where Tapped Enterprises and its Long Island Beer Bus steps in. During popular tours, the freshly renovated party buses act as conduits to frothy beverages, giving safe and festive passage from shore to shore, hitting all of Long Island's most popular breweries, wineries, sporting events, and beer festivals since 2009. The Long Island Beer Bus is also suited for midsized trips for birthdays, anniversaries, and bachelor or bachelorette parties, and each round-trip tour includes a charismatic host adroit in all of the scenic sights and essential bars.
The oenophiles behind Novit? Wine Bar and Trattoria are so passionate about wine that they had a digital, temperature-controlled wine-serving system custom built for them in Australia. It's given their bar the ability to serve 100 wines from around the world by the glass on any given day. Because of the system's ability to dole out 1/2-ounce tastes, 3.5-ounce pours, and 6-ounce full pours, it allows patrons to sample wines they might normally avoid due to their high bottle prices.
Wine may be what Novit? specializes in, but executive chef Ed Davis doesn't let it overshadow the food. He and his team whip up Naples-style pizzas and pastas topped with Maine lobster or stuffed with creamy burrata cheese. And for brunch, there's cappuccino french toast, a tastier option than the more traditional Italian breakfast dish of pancakes covered in marinara sauce.
The Avenue Cafe stockpiles its prolific culinary roster with traditional classics and contemporary cuisine featuring Spanish, Italian, and Greek specialties served within elegant Metropolitan-themed surroundings. Selections from the dinner and lunch menu include three-quarter-pound burgers—which weigh the same as three-quarter-pound dumbbells coated in ketchup—molded into specialty creations such as the Mediterranean served on toasted pita with feta cheese, peppers, onions, and mushrooms ($11.99). Signature salads, including the Southwest steak edition ($14.95), amass an Arizona-sized taco shell in grilled skirt steak, baby corn, red roasted peppers, and romaine lettuce. Taste buds can take a culinary trip to the old country with international entrees such as the penne alla vodka, a pasta dish adorned with plum tomatoes and light vodka-cream sauce ($10.99), or the chicken madrid, sautéed with spinach in lemon-white-wine-butter sauce ($16.99) and flown over Spain's capital just for good measure. More than 25 omelets occupy breakfast-menu real estate, with specialty portobello mushrooms ($9.95) packing gourmet fungi into a heap of shredded cheddar and mozzarella complemented by roasted peppers and three eggs.