Flour drifts down through the air, the motes catching briefly in the light from the wood-fired oven. Inside, fontina, smoked mozzarella, and ricotta melt across the handcrafted crusts, forming warm tributaries of cheese. Nearby, chefs sprinkle fistfuls of broccoli rabe, prosciutto, cherry tomatoes, and eggplant onto fresh dough or stew san marzano tomatoes to craft a thick sauce the deep crimson color of a sports car that just discovered it left a hair curler in. The cooks look to traditional Neapolitan recipes and forge crusts from a simple combination of flour, yeast, water, and salt. In an effort to protect the environment, the staff at Red Tomato Pizza?from the same owners as Dortoni Bakery in Levittown and Messina Market in East Norwich?also serves hormone-free meat in the glow of gentle LED lights and uses recycled glassware.
Giant copper kettles overlook the dining room at Sono Brewhouse Restaurant, glinting in the light that shines over ornate railings, exposed brick walls, and a colorful collection of flags. Shipped to the United States from a brewery in Germany, these kettles infuse the restaurant with a sense of history and spark visitors? curiosity about the world?s many beer-brewing nations. Bartenders fan these flames of intrigue by serving drafts of Paulaner Hefe-Weizen from Germany and bottles of Rochefort Trappist ale from Belgium and Innis & Gunn oak-aged ale from Scotland.
To complement these globe-trekking brews, chefs forge hearty New England-style and international entrees, such as lobster pot pie, Argentine gaucho steak with chimichurri, and wiener schnitzel accompanied by potato pancakes. They explore even more of the world?s finest during Sunday brunch, which teems with Italian chicken picatta, Chinese dim sum, and Viennese treats crafted by pastry chef Fran Schuelke. For private events, guests can choose from a variety of buffets, meat-carving stations, and raw bars brimming with freshly shucked oysters and clams.
Whether beneath the thatched roof of the tiki hut or at an intimate table surrounded by bamboo shoots, Papaya Thai and Asian BBQ’s tropical themes pervade the eatery’s confines. The barbecue bar grants diners a front-row seat to watch chefs expertly grill marinated meats and veggies on wooden skewers, wielding the power of fire like Prometheus to cook beef to its tender best state. A variety of Thai tasting plates and main dishes include classics such as pad thai, sizzling chicken in a thai barbecue sauce, and skewered chicken satay. From the tiki bar, bartenders pour tropical drinks such as papaya thai-ritas made with sweet mango and nutty monkeys, an almond-rum-banana concoction the staff delivers to tables by way of swinging through the rafters.
Consuming between 9 and 13 servings of vegetables and fruits each day can seem like a daunting task. But Robeks turns what could be a chore into a delicious pastime with blended smoothies that incorporate bananas, blueberries, strawberries, mangos, and other fresh fruits. Elsewhere on the menu, fresh salads, tasty muffins and cookies, and gourmet sandwiches help customers adhere to a healthy lifestyle without hiring an apple tree as a personal trainer.
Chefs slather linguine noodles with house-made pesto sauce, toss salmon filets atop the grill, and simmer veal scaloppini in a white wine and lemon sauce in the kitchen at Da Giuseppe Ristorante & Bar. Out in the dining room, exposed red rafters and tangerine walls surround linen-topped tables populated with towering plates of pasta and traditional Italian desserts built from scratch.
The Pasta & Pizza Factory's aged wood paneling, brick archways, and tinted lamps set the scene for a memorable dining experience. At each table, diners can summon servers for more food or keep them at bay to ensure their stomach has ample time to catch its breath. Pasta comes in a variety of shapes and styles, such as linguini with clam sauce (lunch $11.95, dinner $14.95); rigatoni with sausage, peppers, and peas in pink sauce ($9.95, $12.95); and tortilini de la nona, with chicken and artichoke hearts bathing in a cream sauce ($11.95, $14.95). Pizzas are decorated with traditional toppings, such as the meat lover's pizza covered in pepperoni, sausage, meatballs, and chicken (individual $9.95, medium $12.95, large $16.95), as well as unexpected combinations. The Parisian—baby shrimp, mushrooms, sun-dried tomatoes—and Portuguese pizza—onions, green peppers, ham, eggs (both $9.95, $12.95, $16.95)—take taste buds on a tour of Europe, and the Brooklyn Gourmet pizza—diced tomato, fresh mozzarella, fresh basil ($8.50, $11.50, $14.50)—avoids subjecting taste buds to a battery of inoculations. Diners can also use their Groupon value towards all-you-can-eat pizza and pasta: lunch $30 value, dinner $40 value.