Large pots regularly crowd the burners in Vinhus Restaurant & Lounge’s kitchen. A peek into the cauldrons reveals bubbling mixtures of seafood suggestive of what might happen if chefs strolled through a fish market and scooped up a few things from every stand—one combinations in particular pairs lobster, clams, and shrimp with a choice of green or red sauce.
These seafood surfeits belong to a menu inspired by Portugal’s seafaring traditions, complete with dishes such as grilled cod with skinned potato chunks, roasted peppers, and onions. The menu reaches east, as well, pulling flavors from Spain, France, Italy, and the Mediterranean into dishes such as veal marsala or a seafood plate whose lobster comes accented with chorizo, chicken, and saffron rice.
The fresh seafood and sizzling steaks perfume a dining room whose wooden floors and taupe-colored walls set the stage for decor including neatly arranged lighting fixtures, attractive artwork, and verdant foliage. Before or after meals, guests can retreat to the lounge, where patrons sip spirited beverages beneath a slanted ceiling that offers its protection to the room’s roaring fireplace.
The sizzling of Cajun batter-fried shrimp mingles with the sweet twang of acoustic guitars and smoky jazz vocals. This distinct bouquet of sounds and smells is the essence of The Crossroads, a venue that describes itself as an amalgamation of classic Cajun and American stylings: “[It's] as if NY and N'awlins had a baby and moved to the suburbs.” Patrons can sate their appetites with a menu of soul and Cajun fare escorted by a choice of libations, including more than 40 martinis. Nightly musical guests have included local and national acts spanning the genres of jazz, bluegrass, and classic-rock cover bands. Nightly events and specials keep energy high. Every Tuesday, guests pay no cover charges and can climb onstage with their finely tuned instruments or an array of water-filled pint glasses for the open Jazz Jam with the house’s trio of musicians.
Illuminated by glowing blues and reds, indiglo Restaurant & Lounge presents visitors with a chic, upscale atmosphere in which to kick back for meals, drinks, and live performances. Inside, two levels thump with tunes from the venue's advanced sound system as bartenders whip up cocktails and specialty martinis. Visitors may start their nights off with dinner, such as char-grilled 12-ounce rib eyes and penne shrimp pasta, or with happy hour, which occurs Mondays–Thursdays.
Though Fushimi Modern Japanese Cuisine & Lounge boasts contemporary decor aesthetics and fusion flavor flourishes, its sushi is deeply rooted in tradition. Chefs may reinterpret the presentation of their Japanese staples—such as the tuna sashimi, which they set on broad leaves next to bean-sprout-entangled roe—but they still ring true to traditional flavors. By contrast, cooked fusion entrees tend to incorporate the unconventional, from truffle teriyaki sauce to pineapple-lemon jam.
The decor also melds old and new. At the bar at the Staten Island location, crimson light filters through a canopy of metallic foliage, casting a moody aura across Buddhist statuettes imported from Asia. The neon-lit Williamsburg location has a sleeker feel, its booths nestled in large circular openings that recall subway tunnels or the oversized portals of Paul Bunyan's mythical submarine. In Bay Ridge, the stateliness of traditional chandeliers contrasts with the bold colors of wall-sized photographs.
LITM, an acronym for "love is the message," houses a triple threat of restaurant, lounge, and gallery in its chic, 1,800-square-foot storefront. Creative flavors and contemporary presentation upscaleize its bar classics and gourmetize its entrees. House-made preparations, such as hand-rolled gnocchi with basil pesto ($15) and the hand-pounded veggie burger ($14), are abundant. Reignite the great atmosphere-versus-hydrosphere debate with citrusy chicken paillard ($18) or tea-crusted tilapia ($23). Sophisticated desserts, such as the Belgium chocolate cake ($8), assist adults in reliving the wildest sugar-rush of their youth.