South Bay Market seamlessly blends freshly made sandwiches, salads, and prepared foods with the ambiance and ingredients of an upscale eatery. The counter houses prepared entrees such as pasta salads, Dr Pepper–coated ribs, and panko-crusted chicken cutlets. Behind the counter, a chef prepares custom salads by peppering greens with walnuts, mushrooms, avocado, or bacon and nestles turkey, roast beef, and grilled eggplant into sandwiches or wraps. While their food is being prepared, customers can browse a selection of drinks including juice or soda and snacks such as premier pretzels, north fork chips, or Tate's chocolate chip cookies before heading over to café tables to eat and play travel Twister.
Though Bud's Ale House lives up to its name—its locations boast up to 80 beer taps, more than 16 bottled varieties, and up to 60 televisions—this versatile eatery has something for everyone. As tasty brews pour from taps, including a daily special of $2 Bud and Bud Light drafts, bartenders deftly mix up top-shelf margaritas, colorful martinis, and classic cocktails. These adult libations wash down a hearty menu that spans the entire spectrum of American cuisine: habanero barbecue wings, steamed local clams, and meaty burgers are served up daily alongside gooey quesadillas and German-style bratwurst. Bud's desserts threaten to steal the spotlight, capping feasts with deep-fried Oreos and tangy key lime pie.
True to its name, Crossroads marks the intersection of two seemingly dissimilar hangouts: it houses an elegant dining room clad in black linens and yellow wall sconces where pastas, steaks, and seafood are served, as well as a sports bar stocked with pub grub. As Crossroads' famous marinated skirt steak and seafood fra diavolo top plates in the dining room, the bar's 15 TVs—each one baked fresh that day in time for the game—join a jukebox in wooing eyes and ears. Special events include visits from a local medium who tries to connect clients with the afterlife, get-togethers to cheer on the Rangers and Jets, and holiday meals.
Donavon is a surfer-turned-musician whose self-titled debut was released on Jack Johnson’s Brushfire Records and made the ARIA top 40 charts in 2004. In Mulcahy’s 1,400-person sound-o-sphere, his surf rock ballads, such as “It Don’t Matter” and “Move By Yourself,” will have the full force of live emotion and quality sound to superbly strum heartstrings and tickle earbones. Donavon’s Bermudan musical companion, Mishka, also has roots in the sea soil, having spent much of his childhood sailing and windsurfing before turning to reggae’s guitars and off-beat rhythms. In 2009, Mishka was named Best New Artist in the singer/songwriter category by iTunes.
Senses come alive when sitting on the plush red couches at Kasbah Hookah Lounge. The sounds of DJs spinning tracks sync with the rhythmic movements of exotically clad belly dancers roaming from table to table, weaving through clouds of aromatic hookah smoke. Customers can puff on more than 85 flavor combinations of the house’s 24 Starbuzz shishas, including classic options such as mango, or pairings such as honey, vanilla, and mint. The house also crafts their own signature blends for the five VIP flavors, including cinnamon toast crunch, which pairs apple, cinnamon, and banana. Bottles of wine and pints of beer accompany hookahs on the table, providing all of the fillers for a comfortable night out without having to lug around childhood teddy bears.
Executive Chef Dana Oddo draws from culinary skills cultivated from his time in the Memphis barbecue scene at Fuego Picante, where she fuses modern Mexican food with smokehouse barbecue fare. The restaurant's decor mirrors this savory synthesis, playfully blending sophisticated light fixtures and streamlined furnishings with whimsical flourishes, such as a mural of a cowboy. This serves as the perfect setting for Chef Oddos' warm and contemporary fare: tamales, chicken taquitos, and shrimp Creole all share menu space with mojitos that are freshly squeezed from the fruit of the 80-proof-rum tree.