Family-owned since 1989, the kitchen at Poppy’s Place sends forth steaming plates of pasta and seafood with scents that suggest hours spent simmering tomatoes, chopping garlic, and stirring sauces. Waiters glide across the caramel-hued floorboards, bearing trays to a table cloaked in spotless white linen like a ghost in a job interview. Dishes of pasta, saltimbocca, and catch-of-the-day fish settle there alongside bottles of balsamic vinegar and olive oil. The clatter of busy forks drifts past the lengthy bar, where rows of bottles bristle and patrons sip beverages beneath yellow walls, hanging flowers, and an absence of shrill cuckoo clocks.
Italian pastas, meats, and veggies dressed in tasty sauces pepper Trattoria Lucia’s dinner and lunch menus, resting alongside a varied assortment of wines and specialty cocktails. The caprese—a duet of tomatoes and mozzarella ($8.95)—sings an opening number for the spaghetti alla Frank Sinatra, its noodles backed by shrimp, chopped clams, attractive bodyguards, and olives ($15.95). Meanwhile, arugula salad and tomatoes top a crisp breaded cutlet in the veal capricciosa ($17.95), and the tricolor salad ($8.95–$10.95) sends teeth traipsing through a garden of sliced pears, pignoli, and shaved ricotta. Once satiated, diners can cheers to good health and lucrative penny stocks after clinking together a couple glasses of the sparkling brut (a $6 value per glass).
Brasserie 214 traces its roots far across the space-time continuum. The original iteration of the restaurant launched way back in 1938, but recent renovations and menu evolutions have brought French, Northern Italian, Belgian, German, and Scandinavian culinary traditions to the fore. Entrees such as salmon niçoise and duck à l'orange, as well as specialty schnitzels, exemplify the kind of elegant dinner, lunch, and brunch fare prepared by the skilled chefs. Imported beers and stateside craft brews pour from the taps to complement that selection. Of course, it wouldn't be a Long Island brasserie or a valid retirement destination without a robust cocktail selection. To that end, bartenders mix together specialty martinis, sangria, and sidecars with Bacardi, Disaronno, and fresh lemon juice served in a sugar-rimmed martini glass.
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.