Pastas, olive oils, and tomato sauces imported from Italy line the aisles of Noto's Italian Deli, giving shoppers all they need to prepare authentic Italian cuisine at home. But many patrons prefer to leave the food preparation to the cooks behind the deli counter. Starting at 6 a.m., those cooks fry eggs for breakfast sandwiches and omelets brimming with pastrami, homemade italian sausage, and other savory ingredients. Later in the day, the focus shifts to sandwiches piled with italian meats, housemade stuffed lasagna, homemade italian sausage, chicken marsala, and specials such as Black and Bleu philly cheesesteaks. Patrons quench their thirst with natural fruit juices and fresh fruit-flavored waters.
Crystal chandeliers hover above tables accented with colorful cloth napkins, illuminating Bombay Castle's guests as they dine within the contemporary restaurant's sunlit garden room, spacious dining room, or elegant banquet hall. However, despite Bombay Castle's contemporary decor, the menu remains traditional. Experienced chefs lovingly handcraft authentic paneer and warm naan and bake seasoned lamb, chicken, and goat in a clay tandoor oven. The restaurant even extends its culinary borders to include several Indo-Chinese dishes packed with spicy chicken, thin noodles, and vegetables, whereas popular Indian desserts made from milk and spiced sugar syrup can finish off any hearty meal or indoor naan-tossing match.
Fresh ingredients from local farms fill the dishes at Chopstick Asian Bistro, transforming familiar ingredients into culinary journeys across the sea. The chefs artfully plate Japanese, Thai, and Chinese dishes, such as chicken teriyaki and thai crab cakes, while the sushi chefs deftly roll traditional and specialty rolls. One such roll, the Chopstick Special roll, snuggles tempura shrimp with cucumber and crab, which the chef sends out with mayo, tobiko, and a wistful goodbye.
To the uninitiated, the corner of State Route 17K and Clermont Lane might seem like just another unassuming patch of grass. With the aid of modern technology and a parking brake, however, the chefs of ATOMiC lunchbox frequently transform it into a pop-up diner. Settled at the corner in their bright red food truck, they dish out breakfasts of sausage gravy and biscuits or refreshing yogurt parfaits to hungry morning passersby. As lunch bells begin to peal, they ready their signature Hugeburgers, whose massive patties are stuffed with chorizo, bacon, cheese, and onion. ATOMiC lunchbox’s scratch-made salsa adds a tart counterpoint to flautas, and the truck’s legendary wings arrive double-spiced and perfectly crisp, like the wings a second-generation phoenix.
Two longtime residents, nurse Audrey Hochroth and her husband, contractor Sal Barone, grew weary of traversing the bridge to Manhattan whenever they wanted a good steak. So in 2009, they opened Augie’s Prime Cut—a local place their neighbors could go for delicious steak-house fare, such as slow-roasted prime rib, dry-aged porterhouse steaks cut by hand, and fresh lobster plucked from the tank, without driving to the city or kidnapping a steak-house chef. Audrey recently told the Examiner News that so many customers flock to Augie’s Prime Cut on the weekends that they had to open a new 18-table area upstairs—Augie's Loft—to avoid turning people away.
Decorated with pictures of baseball greats, Dugout Grill's dining room fills with the aroma of scratch-made takes on classic ballpark food. Handcrafted with Black Angus beef, the grill's burgers range from traditional bacon cheeseburgers to a specialty asian fusion burger flavored with a secret marinade. Similar toppings, from homemade chili to bacon and cheese, crown hot dogs split down the middle, grilled, and then sealed back together with magnetized relish. For dessert, Dugout Grill has nine varieties of milk shakes and malts, as well as cups, cones, and sundaes made with your choice of 12 ice-cream flavors.
Salsa Latin Eatery brings Puerto Rican specialties to the fore with a menu of fast and casual home-cooked meals. Patrons can mix and match up to four sides—cinnamon-baked yams, sweet plantains, salsa stuffing, or spanish rice—with family-sized helpings of roasted pork or rotisserie chicken. Sirloin steak joins onions atop one of Salsa’s four signature sandwiches, and peppers and plantains come stuffed with perfectly seasoned ground beef. Aside from quick lunches and dinners, the eatery also caters parties and events with trays of oven-baked pork chops, Spanish-style barbecue ribs, and shredded flank steak.