The mastermind behind French Tart is Chef Laurent, whose innovation earned him a gold medal for Most Creative Restaurant Dessert at the Eger Foundation?s 2011 Taste of Staten Island and whose flaky croissant recently won the New York Daily News' Best of New York award. Chef Laurent was also recently featured on Fox 5's Good Day New York for their croissants, quiche, and chocolate truffles. With its wide array of classic baked goods, French Tart's bakery makes an ideal stop for coffee and a pastry. In the evening, French Tart transforms into a traditional French bistro restaurant.
Kuzina is a transliteration of the Greek word for kitchen, and the restaurant is full of sights and smells reminiscent of that hallowed family gathering place. A cozy atmosphere is livened up with traditional Greek dishes made by chefs using authentic recipes. One taste of souvlaki, avgolemono soup, or spanakopita, and you'll be transported to a Greek grandmother's kitchen, full of fragrant, simmering pans but thankfully devoid of cheek pinches.
Drawing on the culinary savvy that gave him the win on Food Network's Cupcake Wars, chef Paul Conti gives pub cuisine an upscale makeover at Bar One30. The contemporary menu includes such luxurious comfort food as pan-fried mac ‘n’ cheese bites laced with truffle oil and crafted with an artisan cheese blend and battered bahamian conch fritters. The Sloppy Joseph prefers to be called by its full name, sporting a gentlemanly combination of braised tenderloin and whiskey-barbecue-tomato reduction. When they aren’t delving into cheddar-topped burgers or sparring with saucy wings, guests sate their entertainment appetites with the bar’s live music and special events.
Though its menu stars an ensemble of oceanic delicacies, House of Crabs’s specialty is, not surprisingly, crabs. Crab and corn chowder and crab cakes give way to more focused dishes such as the crab combination platter, a behemoth plate of king crab, dungeness crab, and snow crab. Waiters also whirl around plates stacked with other sea fruits, such as lobster and shrimp, and the nautical-inspired space is studded with ships’ wheels, boat ropes, and a functioning wave pool.
Scot Cosentino and the Goodfella's team share their love of pizza and pasta with guests at their family-friendly Italian bistro. Pizzas made in the old-world tradition—i.e., cooked in a real wood-fired brick oven as the chefs quote Dickens—include Cosentino’s original vodka pizza and other handmade pies. For these gourmet pizzas, Goodfella's has taken home big prize money from the International Pizza Expo, winning its Pizza Challenge on more than one occasion. The chefs also prepare heaping helpings of Italian pastas and entrees, such as prime-cut angus steak and linguini with baby clams.
At Mother Mousse, a corset, a caterpillar, and a Christmas tree all have something in common—they each belong to the virtually countless selection of cookie designs that the staff can create. The bakers just as meticulously build layer cakes for up to 45 people, slathering the space between each pillowy sheet with such fillings as chocolate mousse, irish crème, and fresh fruit with vanilla pastry cream. Just as with their cookies, they finish each cake with an iced design. They can even transfer images onto cake tops, creating a fully personalized dessert for a guest of honor or a perfectly normal photo album for a family of Candyland characters.