The chefs at T.C. Island Restaurant & Lounge fuse big, bold Spanish and Latin American flavors into small plates. Their inventive tapas are sized for sharing, tempting sneaked seconds with vegetarian-friendly options such as the patatas bravas and canoa rellena, hot options such as coconut shrimp in a creamy coconut sauce, and cold edibles accented with creative combinations of spices and sauces. Diners may opt to order larger entrees, many of which feature seafood fresh from the piers of City Island. The festive atmosphere continues in the lounge and bar, which daily features bubbling hookahs and a cheekily named happy hour that runs from 3 p.m. to 8 p.m. Thursday nights are scored with a soundtrack of karaoke, and Fridays and Saturdays host belly-dance performances.
Surrounded on all sides by the waters of Eastchester Bay, it's no wonder that The Black Whale's chefs add undersea favorites to their menu of homestyle comfort food. Maryland crab cakes with roasted-red-pepper sauce share table space with grilled New York Sirloin with mashed potatoes, and the Starving Artist platter marries orecchiette pasta with white beans and fresh mozzarella. Omelet and belgian-waffle stations serve up sustenance at the Sunday brunch buffet. Meals unfold in nautical-minded dining rooms or the back garden, which flaunts sun-drenched trees and a stone fountain instead of the more traditional sculpture of the patio’s bricklayer.
Founded by a bodybuilding and fitness enthusiast, Muscle Maker Grill supplies nutritious, high-protein dishes that serve as a healthy alternative to traditional fast food. Guests can commence with a bowl of steamed edamame ($3.75) or shake hands with the buffalo wing's well-behaved younger brother, the texas chicken nuggets, served with fat-free sour cream and celery ($4.95). Grilled chicken breast and turkey bacon team up in the MMG signature wrap, backed by romaine lettuce, tomatoes, and onions with reduced-fat cheddar cheese and a zero-carbohydrate signature sauce ($7.95). Pastafarians can peruse the selection of whole-wheat penne (regular penne available as well) in dishes such as the sesame-chicken teriyaki pasta ($9.95).
Drinks flow and Gaelic feasts flourish in this Eastchester restaurant and pub, touted for its traditional Irish fare and relaxed neighborhood atmosphere. At high-top tables lining Mickey's photo-filled brick walls, earlier birds can browse Saturday and Sunday brunch selections, including Mickey's confectioner-sugared pancakes ($8.95) and create-your-own omelets ($8.95). Dinner delights diners seven days a week with an array of eats from across the pond, such as beer-battered, Dublin-style cod and chips ($13.95) and shepherd's pie ($14.95), thrown in the face of many a philandering sheep herder. A selection of beer, wine, and spirits are also available for palatable pairing. For the sportily inclined, televisions light up the evening hours with displays of athletic events of almost every variety.
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.
In the kitchen at Kai Sushi Asian Fusion, chefs set to work crafting diverse dishes from throughout Asia at the same time. In one part of the kitchen, chefs could be slow-grilling ducks to a crispy finish and sizzling up thin crepes to create the house's signature peking duck. Nearby, another chef could be sautéing lobster, jumbo shrimp, chicken, and roasted pork with a special sauce to form the Surf and Turf Kai Delight. But most of the staff spends their time carefully rolling together ingredients inside their signature sushi rolls. These combinations run the gamut from classic California rolls to more decadent options such as the Williamsbridge roll, a core of spicy tuna, yellowtail, avocado, and tempura flakes wrapped in soy paper and suspended across the East River.