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.
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.
Burgers N Dogs' comfort-fare menu fills plates with fried hot dogs, half-pound burgers, and piled-on sides. Chefs hand-patty half-pound portions of beef into meaty disks and spin them over an open flame to create each burger, finishing proteins with a dash special seasonings. Before piling on the traditional trimmings of a Chicago-style or chili-cheese dog, quarter-pound hot dogs do laps in the deep fryer to get ripped. Hand-cut french fries or onion rings and sips of soda or water augment the eats, alongside the traditional American takeout garnish, fortune ketchup.
Salvatore of SOHO's handmade neapolitan crust are covered in authentic toppings and fired in its custom-built coal-fired brick pizza oven, creating perfectly crisp crusts for pie aficionados. Mozzarella crafted each day, san marzano tomatoes, and organic farm-grown spices and herbs smother the limelight on the chewy, smoky crusts, with a classic menu singing backup.