Soft candlelight illuminates the pistachio-green walls and minimalist decor of The Grill Room, a Zagat-rated, Manhattan-style restaurant that draws on pancontinental influences to craft its menu of New American fusion fare. While guests mingle over plates of chili-rubbed pork tenderloin and hearty Black Angus new york strip steaks, bartenders fill martini glasses with violet, green, and marbled cocktails and shake classic gin martinis to crystal-clear perfection. In the kitchen, Executive Chef Miguel Berrios oversees the creation of delicacies such as tuna tartar, Prince Edward Island mussels, and hibachi ribs. While the weekend crowd awaits tastings of his latest masterpiece, jazz musicians set up on the stage and prepare to regale their audience with saxophone solos, walking basslines, and crooning recitations of the bar’s daily specials.
Lauded by the New York Times, Butterfields Restaurant deftly pairs an upscale menu of New American cuisine with an opulent, chandeliered ambience. Let personal taste or a divining rod guide the choice among three lettuce, tomato, and onion-laden gourmet burgers, each flanked by a 12-ounce soda (a $2 value) and a retinue of adoring fries. The Parkside ($7.95) Burger presents a magnificent 10 ounces of Angus sirloin nestled in a toasted brioche, while The Butterfield Burger (an $8.95 value) adds to that embrace a guard of smoked bacon, cheddar, and frizzled onions. The Butterfield Bull Burger’s (an $8.95 value) tiers of smoked bacon and cheddar support a fried egg ripe for incisor yolk-goring.
With four generations of culinary wisdom running in their blood, the Pace family has a pretty good idea of what it takes to run a successful restaurant. Foremost on the list are top-notch ingredients—all meat served at Pace’s Steak House is handpicked in New York City’s famed meatpacking district and aged onsite in aging rooms filled with special lights and fans. After aging, some cuts are marinated for 24 hours. The menu's meatier selections—sizzling rib eye, filet mignon, and porterhouse steaks—are supplemented by oysters on the half shell, fresh seafood steaks, and a wine list, which includes 15 wines by the glass.
For more than 50 years, Albert's Pizza's chefs have been prepping pies a little differently: they layer the cheese beneath the sauce, where it melts and merges with the crust. That crust is housemade each day, forming entire pies as well as square slices for purchase. You can customize your pizza or go with a gourmet option, many of which come with toppings that evoke Italian dishes. For example, there's a baked-ziti pizza, a fettucine-alfredo pizza, and a lasagna pizza along with classic meat lovers' and hawaiian variants.
The menu also features sandwiches, calzones, pasta dinners, and sliders, small versions of sandwiches served in 3- or 6-packs. None of Albert's extra food in the kitchen goes to waste—the staff donates the surplus to Island Harvest, an organization dedicated to hunger-relief efforts throughout Long Island.