Named after a small Dominican province, Macorix Bar-Restaurant & Grill has been a welcome sight to Central American and Carribean immigrants for some 20 years. Today, second-generation owners Steven Almonte and Elbys Gonzalez retain those familiar traditions amid a modern ambiance. Guests can slide up to the mahogany bar for a refreshing libation, or enjoy their meal on the outdoor patio. Steven and Elbys's chefs create dishes that range from mussels fra diavolo and steak with saffron rice to calamari and grilled pork loin.
Lobster tails. Clams by the half dozen. Crab legs by the pound. Piles of peel-and-eat shrimp. Each of these items could constitute a single main course in itself. At Knick Knacks, however, each natural, locally sourced catch is part of the same generous platter designed for two. The seafood distributor also dishes out more traditional meals, from baskets of fried fish or shrimp to mussels, clams, or crab legs paired with corn and potatoes.
Hummus Place has built its menu around its titular dish—so it’s no surprise that the staffers have hunted far and wide for the smallest, most circular chickpeas, which they claim make the best hummus blend. The New York Times agrees, calling the dish "eerily smooth" with sesame and garlic "in a state of equilibrium." Water, tahini, olive oil, and lemon round out the recipe—served with fresh pitas from the bakery.
"When we first opened, we had only hummus on the menu," Hummus Place owner Ori Apple told CBS's Tony Tantillo’s Dining Deal. "Three different kinds of topping: tahini, chickpeas, and fava beans." Today, the kosher menu showcases five blends alongside dishes such as veggie-loaded couscous, falafel, and shakshuka—a stew with tomatoes, peppers, onion, and eggplant, finished off with two over-easy eggs. Dessert selections bring out dulcet notes of dry kadaif buried beneath vanilla-infused ricotta and the faint notes of "Happy Birthday" hummed by a date tahini cake dished up with apple confit.
The trainers at Monkey Fist MMA have baked the full-body workout benefits of intense martial-arts training into classes accessible to students of virtually all fitness levels. Leading groups through the fundamentals of boxing and muay thai kickboxing, skilled and upbeat instructors bestow students with the practical skill set of self-defense while ramping up their metabolism as they throw a steady barrage of punches, kicks, and evasive maneuvers.
Founded in 1954 by James McLamore and David Edgerton, Burger King rapidly expanded from humble beginnings as a lone burger joint to more than 12,400 locations across 79 countries today, making it the second-largest fast-food-hamburger chain in the world. Its signature burger—the Whopper sandwich—consists of one to three flame-broiled, quarter-pound beef patties crowned with a miniature fedora and a fully customizable array of toppings such as tomatoes, onions, and dill pickles. Focused on continual improvement, the chain recently reinvented the fries that accompany each value meal, outfitting the spud slices with a thicker cut of potato for a fluffier texture on the inside and crispier golden-brown exterior. A spread of decadent desserts including dutch apple pie and an Oreo sundae keeps sweet teeth from elongating into fangs, and made-to-order breakfast sandwiches clasp eggs, american cheese, and bacon, sausage, or ham between two halves of a flaky croissant to round out the speedy menu.
Old Vincent's delights diners with a menu of carefully curated Italian favorites. Specialty dishes such as the linguine bedecked with calamari ($16.95) and the cheese ravioli with meatballs ($13.95) draw a hearty, slow-cooked flavor from the eatery's secret sauce, the recipe for which is hidden on the back of the $1 bill. A steamed seafood platter recruits an army of mussels, shrimp, and calamari to run basic training drills through a marsh of hot sauce ($19.95), while two complimentary glasses of the Coumada, a cocktail crafted from peach schnapps and pink lemonade, add their finely tuned flavors to the fold. Old Vincent’s is marked by a festive, beach-inspired atmosphere, in gift-certificate giveaways and other enticements lure diners in nightly.