Cornucopia's Noshery, selected as Newsday's Best Pancakes in Long Island, pelts most of the food pyramid at brunch-goers. With a menu that rotates in tandem with the axis of the Earth, Cornucopia turns out inspired spins on daytime meals. Yolk-swimmers can dive into a pool of three-egg omelettes ($8), such as the Corny Big Boy, an exceptionally large lad dressed snappily in sausage, bacon, and ham. The special pancakes, topped with granola and yogurt or a choice of fruit ($7.50), have been known to sidle up to the toast ($1.50), cheesy hominy, or Irish oatmeal ($3.50 each). Get your own goat with the veggie goat sandwich, grilled veggies, herb goat cheese, mixed greens, and roasted onions living under a focaccia bread bridge ($7.50). An open, sunny eatery that blossomed from the stems of an old flower shop, Cornucopia's supports local farms, organic and fair-trade coffees and teas, and spurring endorphin release with a cascade of comestibles.
If you wanted a McDonald's burger in the spring of 1955, you needed to travel to Des Plaines, Illinois, and find the burger joint with the golden arches on the outside. Today, however, those arches mark more than 34,000 locations in 118 countries. Equally ubiquitous are the items on the restaurant's menu, which include the Chicken McNugget, the Happy Meal, the Egg McMuffin, and the Big Mac. In recent years, the restaurant has introduced healthier eats, such as its Premium Salads and Premium McWraps.
As it serves customers across the world, McDonald's continues to focus on local communities, whether it's through the company's Ronald McDonald House Charities or its quest for sustainability.
Located at a counter inside Muscle Maker Grill, Yo Luv It dispenses colorful cups of rich frozen yogurt. Many offerings are lactose-free, but all are made without gluten or soy and are infused with four active probiotic cultures. A variety of flavors?including vanilla bean, original, and dark ghirardelli chocolate?are available on their own or packed into a range of healthy parfaits and smoothies. More than 40 toppings allow for total dessert customization.
It all started with a patty. When Ephraim and Mavis Hawthorne would prepare their family's recipe for the traditional Jamaican meal in their St. Andrew's bakery, their son Lowell would follow along. He would watch studiously as his parents filled golden pastry pockets with steamy mouthfuls of jerk chicken, spicy beef, curried shrimp, soy, or veggies, memorizing the feel and consistency of the patties and the mouthwatering smell gradually filling the warm kitchen. Lowell and his siblings crafted a well-rounded menu from their family’s still-secret recipes and took it to the Bronx, where they opened the first Golden Krust restaurant in 1989. Since then, the popular Caribbean chain has spread over nine states, and Lowell's business savvy has earned him recognition, including an Ernst & Young Entrepreneur of the Year award and a thumbs-ups from every Fortune magazine in his doctor’s office. The Hawthorne siblings have shared their success with both the American and Caribbean communities, creating a foundation in honor of their parents that grants college scholarships and sponsors educational programs.