1019 Cafe's vittle wizards fill their lunch and dinner menus with a selection of delectable dishes ranging from pasta and hamburgers to lobster tails and filet mignon. Noontime noshers can split starters such as garlic-and-oil steamed clams ($10) before wrapping hands around a marinated-steak sandwich slathered in melted mozzarella and flanked by french fries ($13). During dinner, majestic meal toppings hold court over a kingdom of sumptuous dishes, commanding an almond-crusted flounder to bow before a sweet mango salsa ($19), or a juicy 14-ounce filet mignon to dance under a drizzle of decadent mushroom-merlot sauce ($30). A low-carb menu keeps things lighter than a feather-filled balloon, and a kids’ menu satisfies the most petite of patrons.
For four decades, Benkert’s Classic Delicatessen has been loading patrons with ample portions from a menu of breakfast eats, salads, sandwiches, and hot-lunch dishes. Customers can jump start their day with two eggs any style ($2.50) while gulping complimentary coffee, tea, or hot chocolate and surfing the free WiFi on a free wireless surfboard. For midday breaks, specialty salad sandwiches cover beds of bread in quilts of egg ($4.25) and shrimp ($6.25) salad. Gourmet wraps and sandwiches ($6.95) include the Fat Tony, packed with six cold cuts, mozzarella, peppers, greens, and vinaigrette, and protected by a hero bun toasted for its noble deeds. Hot sandwiches such as the barbecue chicken ($5.75) are hearty enough to scare away the most intimidating hunger hauntings. Accessorize entrees with sides of mac 'n' cheese ($4.99/lb.) or mozzarella sticks ($3.99), and cross the finish line with a sweet slice of pound cake ($1.95).
Windows on the Lake blurs the boundaries between indoors and outdoors, lending a serene, pastoral air to everything from Thanksgiving dinners to weddings. Two stories of floor-to-ceiling windows overlook Lake Ronkonkoma and the grounds that hug it. Manicured gardens beckon diners for a post-prandial stroll among colorful foliage and babbling brooks.
Those grounds also usher brides and grooms to the outdoor gazebo, where they say their vows and wrestle for the title of "Head of Household." In the Rainbow Room, however, the line between indoors and outdoors seems to vanish altogether. A ceiling painted like the sky looms over a hardwood dance floor ringed with white-clothed tables?and the illusion extends to the pastoral murals that alternate with the room's floor-to-ceiling windows.
The Messina family started creating fine pastries and baked goods at Dortoni Bakery in Levittown in 1976. Over the years, their business expanded to include a pair of upscale pastry shops (La Bonne Boulangerie), a pizzeria (Red Tomato Pizza), and Messina Market. At the marketplace, visitors choose from a sumptuous selection of cold and toasted sandwiches, fresh fruits, and veggies, watching in awe as chefs prepare omelets, paninis, and burgers without harming a single spatula. A 20-foot display case shows off an impressive spread of housemade quiche, pot pies, and vegetarian dishes, the dinners taunting grumbling stomachs from their safe perches behind the glass. Gift Baskets—such as the candy-stuffed junk-food package or Italian gourmet basket—reward loved ones with parcels of sweets, fruits, jams, and jellies. Also available are catering services that supply weddings, holiday dinners, and luncheons with everything from country-style barbecue to Russian caviar.
A brick oven, a collection of classic Italian recipes, and a slew of fresh ingredients. Those are a few of the things that make meals special at Boccone Pizzeria & Ristorante, but they're far from the only ones. Many come simply for the family-friendly atmosphere, knowing they can relax and share laughs across plates of linguine and veal marsala. Arguably, one of the main focuses in the kitchen is on specialty pizzas that range from the traditional Grandma pie to the inventive Seafood Oreganata with scampi sauce, shrimp, and clams.
Fully licensed by the New York State Department of Education, Allstar Bartenders Training educates students in the art and science of mixed-drink pouring and presentation. Apprentice mixologists get acquainted with the functions of different bar tools while learning which cocktails should be shaken, stirred, or whisked using a handful of uncooked angel-hair pasta. Allstar's seasoned tenders aid students in memorizing the recipes, garnishes, and matching glassware of the most popular concoctions. The school's classrooms resemble mock cocktail lounges with ample shot glasses and jukeboxes, giving students a realistic setting to practice drink vending. Allstar treats its graduates to complimentary lifetime job-placement assistance and refresher courses.