One way to avoid getting buffalo sauce all over your hands is to not touch buffalo wings at all, ever. This simple logic inspired Danny Boys Pizza to put some buffalo chicken on a pizza with blue cheese, making for a handy meal with less mess. The ingenious chefs also stack hero sandwiches with Boar's Head cold cuts to ensure each bite packs a refined flavor. Alongside their signature Sicilian-style pizzas—available whole or by the slice—the cooks plate traditional Italian entrees such as veal marsala, baked ziti, and tortellini alfredo, each of which can fill up fork-obsessed guests or sad, empty pockets.
Using fresh, high-quality ingredients, the culinary masterminds at The Orange Dog Bar & Grill, formerly The Salty Dog Bar & Grill, whip up locally and globally inspired dishes for patrons in need of stomach-engine top offs. After perusing the menu, launch your meal rocket with a fresh veggie platter ($3.99) or natural cut chips ($3.49) before grabbing an infamous serving of Wings of the World, a customizable mix of eight globally inspired spiced chicken wings ($8.25). Send your taste buds on a diplomatic mission with saucy maple-and-bacon wings inspired by our northern neighbor, leprechaun-approved Guinness wings, or Indian-inspired tandoori wings. Daredevilish diners can turn to more adventurous wing lacquers such as Madagascar green peppercorn or Brazilian passion fruit-guava. Patrons preferring less saucy bites can grab a juicy build-your-own burger ($6.99), or just skip to the sweet tooth-pacifying Nanaimo bar, a Canadian specialty of milk chocolate and custard-flavored butter icing ($4.75). Quench particularly stubborn thirsts at the full bar while sating your athletic- and chord-based urges by catching one of the Orange Dog's televised sports matches or live music events.
Nature’s Grill’s three locations in Bay Ridge, Cobble Hill, and Caesar’s Bay aim to create a healthier community by crafting fresh, made-to-order dishes from original recipes, natural foods, and high-quality ingredients, including exclusively hormone- and steroid-free poultry plus grass-fed and organic beef for select menu items. The restaurant’s health-first approach includes an aversion to microwaves, preservatives, and puddles of mercury, which is evident on its expansive menu, which fills bellies with smoothies, protein shakes, and savory wraps packed with grilled chicken, salmon, and tofu.
Steampunk ornamentation colors Georgian-era furnishings at Downhouse, an ornate hangout where vivid fluorescents melt over evocative murals, progressive artwork, and vintage accents. The creative menu complements the unique interior with house-made crepes and made-to-order demi sandwiches piled with veal tongue, roast beef, and lightly cured salmon. With stomachs sated, patrons can peruse the calendar for any number of live events, from tango dancing on Tuesdays to the disc- and bowtie-spinning talents of a DJ on the weekends.
Knapp Pizza II’s owner Francesco Sciortino imports the vibe of a casual pizzeria and pasteria from Sicily, where he spent most of his childhood. After perusing a lengthy menu, eating duos and quartets can sink teeth into an appetizer of baked clams or mozzarella sticks before deploying forks into entrees from chicken parmigiana to shrimp oreganata.
Specialty pies fill the menu at Rocco's Pizzeria & Restaurant, and homemade crusts weigh heavy with dozens of savory toppings. Popular pies include a fresh mozzarella and tomatoes disk perched atop 18 inches of signature marinara sauce, as well as a vodka sauce pie slathered in marinara's zesty proxy. Between nibbles of buffalo chicken or taco pies, 2-liter soda bottles provide effervescing refreshment and a medium with which to demonstrate how tornadoes work.
Fabiola Scarbrough is the face and talent behind the scenes at Fabipops. A native of Port-au-Prince, Haiti, Fabiola blends her business savvy with her creative flair to produce custom Fabipops—hand-rolled balls of cake dipped in frosting and served on a lollipop stick, exactly how ancient chefs intended all foods to be eaten. Fabiola has dreamed up a menu that includes options such as strawberry cake with vanilla icing, lemon cake with raspberry frosting, and german chocolate cake with pecan and coconut frosting. She has assembled an expansive list of flavors for building your own Fabipops, and she can customize the treats for any occasion. She also leads cake-pop-baking classes, during which she teaches newbies and experienced bakers how to craft their own bite-size treats.