Title Insurance: Title insurance is insurance that covers the loss of an interest in a property due to legal defects and is required if the property is under mortgage. If you are buying property, you need to buy title insurance.
Continuing the elegant yet casual dining styles of Mim's of Roslyn & Syosset and Mill Creek Tavern in Bayville, the proprietor of Cedar Creek American Bar & Grill combines a resplendent atmosphere with lunch and dinner menus boasting innovative small bites and imaginative entrees. Large framed mirrors populate the walls with reflections of patrons staring at their reflections and noontime noshes such as the cuban sandwich, a pressed roll stuffed with strata of humanely raised Duroc pulled pork and country ham, swiss cheese, pickles, and mustard ($13). Hand-made pasta finds a plethora of partners in five dishes, including the braised-meat-laced capellini bolognese ($15). Slacken the sails with a premeal pause to appreciate the dusky nuances of angry mussels flavored with blackened bacon, smoked tomatoes, and chili oil ($9) or dig right into dinner repasts with a hearty helping of beer-battered Chatham cod fish ‘n’ chips, accompanied by hand-cut fries ($17). Meyer Ranch celebrates all-natural beef with a trio of hormone-free prime Angus offerings including grilled sirloin, short ribs, and skirt steak ($23–$29).
Sweet Tomato stocks its menu with locally purchased ingredients that meld together in 12 soups, 20 salad options, and 40 wraps and paninis. Indulge in rosy spoonfuls of the popular sweet tomato bisque ($4.59–$9.99) or a saucer of gluten-free and vegan white bean and escarole ($4.59–$9.99). The Waldorf wrap hugs a floury quilt around cubed chicken, toasted walnuts, Granny Smith apple slices, celery, red grapes, and mayonnaise ($7.95). Cajun-spiced chicken, chickpeas, black olives, and house-made croutons cavort in the balsamic-dressed cove salad ($7.50), and the Portofino salad pools goat cheese, grilled portobella mushrooms, and tomato with mixed greens in basil vinaigrette ($7.95). A bevy of breakfast items greets antemeridiem diners with equally health-conscious items such as the robust champion wrap filled with egg whites, steamed veggies, chopped chicken, home fries and jalapeños ($6.95).
Billed as the oldest Italian eatery in Long Island, Stango's at the Orchard (formerly Stango's in Glen Cove) is creeping up on its 95th birthday. In the past year, a new partnership has changed more than just the name; they've spruced up the menu with newer, more inventive items, while still embracing Stango's old-fashioned, homey vibe.
The dining room feels like you've walked into someone's cozy Italian kitchen. The walls proudly display memento newspaper clippings from the 1970s, and the tables are topped with red-and-white checkered tablecloths.
At the back of the house, chef Gabriel Massaro brings his experience with Italian cuisine to new items that include garlicky grilled portobellos. Of course, the old standbys remain, including Stella lasagna, calamari marinara, and Stella's pork chops. Bread baskets come teeming with housemade rolls ready to prime palates for plates of old-word goodness.
No matter where someone is at in their path to fitness, there is a staff member at Right Size Bootcamp who can relate. That's because the trio of trainers have very diverse backgrounds, with Dave being a life-long fitness buff, Danielle coming to fitness to improve her sporting abilities, and Katie hitting the gym to fix a lifetime of being overweight. This allows them to empathize and help all the trainees who come to their outdoor training camps. These classes start early in the morning, with students pushing tires and jumping on and off benches from 6 a.m. onwards until the last class finishes at 8 p.m. The classes are created with different fitness levels in mind, so that every student is challenged without overtaxing their growing muscles.
A hundred years of doing something would arguably make you an expert at it. That's a big part of the story of Grimaldi's, where more than a hundred years of pizza-making has resulted in pies that are as—or more—popular today as they've ever been. That might have something to do all the time the chefs have had to perfect their secret dough recipe. Or maybe it's the coal-fired oven they're cooked in? Or the handmade mozzarella? Though it's impossible to point to just one thing, all those touches come together into the much-toiled-over process used by all Grimaldi's locations: hand-tossed pies get slathered with sauce, topped with specialty ingredients, christened with a bottle of champagne, and cooked to a crispy golden brown.