Hampton Luxury Liner transports its passengers around in a lavish motorcoach that boasts five flat-screen TVs, complimentary WiFi, and an on-bus library. The luxury buses travel to destinations ranging from the Hamptons to Atlantic City, with specific stops at wineries, resorts, and casinos. Reclining leather seats with space for laptops and maximum leg extension typify the cushy interior, and each road cruiser also comes equipped with a library and refrigerator, useful for storing steaks to distract the thousands of chasing dogs such a luxurious bus usually attracts.
Helmed by owner Kim Zamel, who apprenticed under the winemakers at Famila Zuccardi in Argentina, The Wine Shack indulges mankind's constant hunger for crushed grapes with more than 425 vinos summoned from around the globe, most of which are priced under $25. After tapping into the shop’s interactive system—which allows customers to scan the bar code on a bottle to learn the wine's price, varietal, appropriate food pairing, and age in grape years—oenophiles can stock their wine dungeons with bottles of fruity brew such as the Riesling Forster Kabinett 2007 or the A to Z Pinot Noir, a deeply colored red that break dances across the palate with an aroma of minerals, red and black cherries, and spice before diving down the throat. Bubbly options are also available for under $30, including the Spanish Albet I Noya Cava Brut, a dry, medium-bodied champagne that pleases the nose with hints of green apple and citrus and teases the ear with dainty gurgles about famous ship christenings of the past.
A close look at the truffle selection tells you that XO Restaurant • Wine & Chocolate Lounge walks the tightrope between classic tastes and reinvention. Seated near the upstairs fireplace, you can sample a set of housemade chocolate truffles in classic milk, dark, and white variants, or nibble truffles dressed up as childhood treats such as oreos and s'mores. Alongside indulgent fondues, these desserts lend sweetness to the romantic atmosphere of the lounge, where live music plays every Friday and Saturday night.
Downstairs, the scene swings to a chic, brick-lined restaurant. The same spirit of experimentation is present in the menu, though: lobster pot pie, lamb and feta burgers, and flatbreads with toppings of fig and prosciutto are just a few of the kitchen's elegantly plated New American dishes. Wines have been sorted into flavor profiles such as "full-bodied and robust," saving patrons the trouble of asking each bottle for a character reference.
The Massa family can trace its roots back to two New York pizza legends?both of whom are named Patsy. One, Patsy Grimaldi, founded the famous Grimaldi's in Brooklyn. The other, Patsy Lancieri, was responsible for Patsy's of East Harlem. Given these connections, it's no surprise that the Massas have a knack for the pizza business. They've been serving their signature pies since 1933, and today, they bake each of them inside a coal-fueled oven at temperatures upwards of 900 degrees.
Atop regular, whole-wheat, or gluten-free dough, chefs add toppings such as meatballs and arugula. They also assemble a handful of specialty pizzas, crowned with everything from caramelized onions to whole chopped clams. Items like eggplant parmesan and pepperoni chips round out the menu, complemented by wine, beer, and after-dinner cappuccinos.
At Vitae Restaurant & Wine Bar, executive chef Keith Davidson puts a contemporary spin on continental fare from filet mignon to crab-crusted sole. Davidson's appetizers in particular have an international flair?beef tenderloin medallions come with hand-stretched tandoori naan, and flash-fried calamari is glazed with sweet Thai pepper.
At Vitae's opening in 2011, a reviewer from the New York Times praised both the "tender baby back ribs," brushed with house-made black-coffee barbecue sauce, and the "elegant" ambiance, enhanced by the soft glow of recessed lighting and hanging lamps. Stored behind an onyx-amber bar and in a 1,400-bottle cellar, an extensive wine selection earned the Huntington eatery a Wine Spectator Award of Excellence in 2014.
Soft candlelight illuminates the pistachio-green walls and minimalist decor of The Grill Room, a Zagat-rated, Manhattan-style restaurant that draws on pancontinental influences to craft its menu of New American fusion fare. While guests mingle over plates of chili-rubbed pork tenderloin and hearty Black Angus new york strip steaks, bartenders fill martini glasses with violet, green, and marbled cocktails and shake classic gin martinis to crystal-clear perfection. In the kitchen, Executive Chef Miguel Berrios oversees the creation of delicacies such as tuna tartar, Prince Edward Island mussels, and hibachi ribs. While the weekend crowd awaits tastings of his latest masterpiece, jazz musicians set up on the stage and prepare to regale their audience with saxophone solos, walking basslines, and crooning recitations of the bar?s daily specials.