The culinary maestros at Molly Malone's Pub & Restaurant perform a satiating jig on voracious taste buds with a menu that fuses Irish, American, and continental flavors. Like a bald eagle wearing a red wig, an order of fried sea scallops and French fries ($19.99) from the dinner menu boasts an Irish-American flare, while the corned beef and cabbage ($11.99) lunch specialty rewards loyal mandibles with an authentic Irish delicacy (see full menus and prices). Diners can feast their ears on a rotating docket of live performances.
To the chefs at Popei's Clam Bar & Seafood Restaurant, there is not one correct way to prepare seafood. That’s why the team of culinary inventors likes to experiment, creating dishes from the more standard blackened Cajun swordfish to the avant-garde buffalo and thai calamari. The nightly all-you-can-eat dinners feature one seafood option per night, and satiate even diners with five stomachs. Beyond seafood dishes—including the house’s fresh little-neck clams and lobster stuffed with shrimp, scallops, crab, and feta cheese—the chefs sizzle up an array of meaty creations. Their half-pound burgers support a variety of hearty toppings, and baby back ribs and veal parmigiana showcase the chefs’ ability to handle meat better than a conflict-resolution expert who specializes in farm-animal relationships.
Numerous Irish counties lend their names to Lily Flanagan’s Pub's traditional Irish and internationally influenced meals, such as the Kerry corned beef and cabbage made with locally grown greens. The Galway Bay fish 'n' chips pairs beer-battered cod with chips that are cut by hand rather than lasers, and the Portrush pork chop flirts with the flavors of Italy with accents of sun-dried tomatoes, spinach, goat cheese, and bacon alfredo sauce.
It’s not just the food that transports diners across the pond, but the dark wood wainscoting and furniture topped with kelly-green padding. The bar pours foaming glasses of Guinness and Smithwick’s, perfect for slowly sipping while watching one of the pub's 10 flat-screen TVs.
Jackie Morrison founded the Long Island Center for Yoga in 2003 to create a beacon within the community, one that would draw individuals seeking healing as well as spiritual and physical growth. To accommodate this range of interests, the schedule embraces a variety of yogic styles. Vinyasa and vigorous yoga classes build strength and endurance with dynamic asana sequences. Restorative yoga, on the other hand, incorporates deep, sustained stretches aided by supportive props. Yoga nidra, meanwhile, encourages introspection with time-honored meditation techniques.
Regardless of the style, self-discovery is a common theme at the studio. Unlike many practice spaces, Long Island Center for Yoga doesn’t hang any mirrors on its walls. This forces students to closely monitor their own form and technique, with instructors on hand to recommend modifications. The studio's Pilates, tai chi, and belly-dancing sessions similarly teach students to recognize the inherent connections between their minds, bodies, and untapped telekinetic abilities.