The walk up to Wave Seafood Kitchen's doors alone can awaken an appetite for baked clams and jumbo shrimp cocktails. The restaurant is housed inside Danfords Hotel & Marina, which sits on the edge of the Long Island Sound. Views of the water surround guests both outside and in the dining room, where flickering candles illuminate plates of fresh seafood. Soft piano music in the lounge completes the laid-back, beachy ambiance.
The setting, however, only serves as a starter for frequently changing menus of sea- and land-sourced dishes. Lobster saffron risotto might share table space with country fried chicken, served with a buttermilk waffle; fine cheese could be paired with oven-roasted whole fish. On Sundays, the floor transforms into an all-you-can-eat brunch with smoked salmon and just-caught cinnamon rolls. In addition to American cuisine, the white-spread tables become canvases for local and international wines, beers, and craft cocktails inspired by seasonal flavors.
In the 19th century, the North Shore’s salty breezes, rocky beaches, and elegant estates drew New York City’s elite out of their Manhattan apartments and into the captivating towns of what was to be called the Gold Coast. The remnants of this storied past still stand and the shore breezes still blow, as diners at Bliss Restaurant enjoy what Zagat deemed “creative American cuisine with a French twist”. Guests seated on the blooming outdoor patio swirl the ice in their seasonal cocktails, dine on baked brie and seared diver sea scallops, and listen to the melodic strumming of a live musician. Other menu items include pignoli-nut-crusted red snapper, half-roasted chicken with wild mushroom sauce, and banana and chipotle-braised short ribs, which can all be paired with sides such as chive and brie mashed potatoes or kielbasa and sauerkraut. Inside the restaurant, diners enjoy candle-lit tables with white table clothes and dark wood accents. It’s a contemporary ambiance that, like the Gold Coast, harkens back to a time of romance and refinement.
With four generations of culinary wisdom running in their blood, the Pace family has a pretty good idea of what it takes to run a successful restaurant. Foremost on the list are top-notch ingredients?all meat served at Pace?s Steak House is handpicked in New York City?s famed meatpacking district and aged onsite in aging rooms filled with special lights and fans. After aging, some cuts are marinated for 24 hours. The menu's meatier selections?sizzling rib eye, filet mignon, and porterhouse steaks?are supplemented by oysters on the half shell, fresh seafood steaks, and a wine list, which includes 15 wines by the glass.
A gooey blend of honey-maple sauce drips from Z Pita's signature sweet-potato fries, which complement many of the restaurant's Italian and Mediterranean dishes. Though their eclectic menu has long encompassed pastas, pita platters, and other global fare, it only recently acquired seafood, such as the golden-brown swordfish puttanesca filet; cooks embellish the dish with sautéed capers, tomatoes, black olives, and onions before serving it over penne in light marinara sauce. Every night from 5 p.m. to close, they also funnel sweet Belgian chocolate and savory cheese fondues into pots for sharing or throwing at people wearing white after Labor Day.
As the exclusive New York distributor of Michigan's Palazzolo's Artisan Gelato and Sorbetto, Bella Dolce shares the wealth of the brand’s rich, creamy frozen treats in dozens of flavors. Crafted in small batches, Palazzolo's gelato incorporates fresh ingredients from around the world, from South American cocoa to Californian blood oranges. Eschewing large-volume machinery, the gelato makers whip up batches as small as 2.5 gallons, which ensures that each tub is as dense and creamy as an encyclopedia made out of butter. Tangy sorbetto, indulgent ice cream, and Bella Berry low-calorie frozen yogurt offer guests tasty, frozen alternatives.