The seasoned and passionate chefs at Classy Kids Cook helm after-school cooking classes ($45/class) designed to teach burgeoning culinarians, age 4–18, how to create their own healthy creations from scratch. During these fun and interactive classes, students will learn how to follow recipes and properly measure ingredients in the well-stocked kitchen space, sizzling up healthy dishes devoid of junk food or Play-Doh cardamom. Teachers guide participants through a new dish each class, so it’s a good idea to peruse the class calendar before reserving a spot. Past dishes include sausage-cheddar quiches, minestrone soup, turkey-avocado club sandwiches, and 400-foot sculptures of Martin Fillmore made out of sautéed asparagus.
When Zacki Murphy traveled the world as a model for Ford Models, she loved sampling local cuisines. What started as culinary curiosity eventually turned into a passion for food that led her to become a food stylist for Martha Stewart and to open her own restaurant, Zacki's BBQ, in New York City. In 2005, she expanded even further and opened Zacki's Culinary Creations, where she and her team cull fresh, local produce, flowers, and vegetables from their own garden to craft creative, upscale dishes for any occasion. They do everything from assembling homemade gift baskets for bridal parties and wedding guests to catering private events with international foods arranged on hand-painted and vintage platters.
Though he'd earned accolades working in four- and five-star hotels and other upscale restaurants, Jim Anile longed for the creative freedom to break down boundaries with his cuisine. So he opened Revolution, where he serves as owner and executive chef. Here, he presides over a menu of contemporary dishes that not only put new spins on American classics but also draw from his experience working in Asia, London, and across the United States.
After a complimentary valet steers cars or unicycles to parking, diners indulge in small plates of beer-braised mussels or minty lamb sausage with fried pear and wildflower honey. Larger plates are piled with delights such as duck two ways (citrus-glazed breast and confit) and "Mom's meatballs," which dignify a traditional favorite with roasted red pepper, feta, and cucumber yogurt. The stark white furnishings and throwback accents of paisley wallpaper and antique mirrors mimic Anile's commitment to modernized classics. At the custom-made, white-marble bar, diners can enjoy dinner and indulge in one of Revolution's signature cocktails such as the Cuban dark and stormy with Thai chili-infused rum.
The Meat House specializes in gourmet proteins, from all-natural filet mignon and marinated chicken breasts to cuts of lamb, veal, and pork. For more than a decade, the butcher shop has been serving each cut of meat alongside a satisfaction guarantee, along with hearty bread, cheese, and more than 100 varieties of wine.
The display cases brim with marbled cuts of Prime and dry-aged beef as well as chicken breasts in lemon-pepper or sun-dried tomato marinades. When available, the butchers also slice cuts of venison, alligator, or boar. The Meat House's prepackaged rubs and marinades fill the air with the aromas of garlic, peppercorns, hickory, and molasses.