Five-year-old local favorite Ludlow Bistro cooks up innovative, yet simple cuisine and compliments it with modern décor and a friendly, attentive serving staff that will try to meet any request—except for those beginning with "I dare you to…" Diners can dig their claws into artfully arranged appetizers such as the lump crab cakes, whose citrus-marinated fennel and carrots jam harmoniously with chili aioli ($13). Pastas, such as the fresh buccatini, take tongues on a tour of the Tuscan countryside with a merry band of pan-seared chicken, hand-crushed plum tomatoes, and bruchetta goat cheese ($23), along with a sassy 40-year-old divorcée trying to find herself. Savor a whiskered water dweller with the Cajun seared cat fish, paired with a zesty duo of spicy coleslaw and chili cream-corn beurre blanc ($25). Carnivorous connoisseurs, meanwhile, will want to feast on finless finds such as the rib eye with herb gnocchi, caramelized peppers, and a port-wine reduction ($28) or a grilled pork chop, accompanied by braised red swiss chard, gorgonzola mashed potatoes, and caramelized peaches ($26). Oven originals are also on hand, including freshly baked breads and desserts.
Upon disembarking at the Babylon stop of the Long Island Rail Road, the aromas from Bistro 111 already permeate the air. Less then a block away, patrons open the door, spilling forth the sight of merlot-hued walls and the cherry hardwood of a fully stocked bar. While admiring framed photos of Audrey Hepburn and Marilyn Monroe, diners peruse chef Anthony Marrali's Italian menu, which strives to bring the old country to life with recipes passed down from generation to generation. Tables fill with golden pizza dough slathered in marinara and adventurous ingredients such as prosciutto, artichoke hearts, and broccoli rabe. Patrons drop knives through steak and fish in sauces reduced to bring forth the thick, earth essence of balsamic vinegar and wines, but are discouraged from slicing into the framed landscape paintings to verify their authenticity.
According to the New York Times, visitors to Fratelli Trattoria immediately face a culinary decision when they step foot through the eatery's immaculate glass doors. To the left stands a hostess ready to escort diners to a private table inside a modern, two-story dining area. To the right lies the convenience of pizza by the slice flanked by free-for-all seating. Nestling into plush beige chairs, dine-in deciders choose from a slate of pastas swimming in tomato, cream, and cheese sauces alongside juicy cuts of chicken and veal prepared in more than 20 traditional styles. Meanwhile, the fast-paced right side quickly doles out slices of pizza, including crispy neapolitan and thick sicilian varieties slathered in plum-tomato sauce and melty mozzarella, forging transportable and tasty meals for guests with little time or lots of hands. Decked out in gleaming aluminum furnishings, the outdoor dining area lets patrons sate appetites while soaking in sunlight amid the exciting bustle of the Tanger Outlets at the Arches.:m]]
Years of chasing the perfect surfing waves once led Danny and Jodi O’Donnell to Rincón, Puerto Rico, and specifically, a break named Tres Palms. When they found themselves returning to Tres Palms time and again, they knew they’d found something special—something that now lives on inside the O’Donnell’s restaurant of the same name. Overlooking the great South Bay, and offering a fresh mixture of land- and sea-based dishes, Danny and Jodi’s version of Tres Palms provides a brief island getaway right in Babylon Village. Or, as the Tres Palms website puts it, a chance to enjoy “fine dining in flip-flops.”
With five locations—spanning Brooklyn, Queens, and Deer Park—the restaurant and juice bar fuels patrons with a health-conscious selection of dishes and drinks that are low in both fat and cholesterol. Cooks never fry or cook anything in oil, including the lean burgers, which arrive on wheat pitas or 100-calorie buns. The menu also features a number of fruity or creamy beverages that keep patrons’ health in mind, including the café mocha made with coffee, fat-free chocolate, and skim milk.
Numerous Irish counties lend their names to Lily Flanagan’s Pub's traditional Irish and internationally influenced meals, such as the Kerry corned beef and cabbage made with locally grown greens. The Galway Bay fish 'n' chips pairs beer-battered cod with chips that are cut by hand rather than lasers, and the Portrush pork chop flirts with the flavors of Italy with accents of sun-dried tomatoes, spinach, goat cheese, and bacon alfredo sauce.
It’s not just the food that transports diners across the pond, but the dark wood wainscoting and furniture topped with kelly-green padding. The bar pours foaming glasses of Guinness and Smithwick’s, perfect for slowly sipping while watching one of the pub's 10 flat-screen TVs.