Mill Creek Tavern?s nautically themed dining room excites the eyes with model ships, wood crackling in a stone fireplace, and the restaurant?s logo of crossed canoe paddles. Meanwhile, the aroma of freshly caught seafood and juicy steaks on the grill signals the feast to come, much like the smell of cigar smoke signals a spritz of Winston Churchill cologne. A part of the Mim?s family of restaurants, Mill Creek Tavern has been a Bayville staple for more than a quarter century. One of the tavern?s owners is always onsite holding the entrees to a consistently lofty standard, inspiring a rave review from Joanne Starkey of The New York Times, who recommended ?the fall-from-the-bones-tender baby-back ribs, a perfectly grilled fillet of lemon sole, and a rousing rendition of chicken scarpariello with meat on the bone and lots of garlic, sausage, and potatoes.?
Sip City’s lunch and dinner menus gather food from around the globe and intrigue taste buds by clothing comforting fare in exotic disguises. Dinner-craving tongues can alight on the sesame-crusted ahi tuna, which shelters baby bok choy from a drizzle of ginger-honey soy sauce ($19), or delve into the middle eastern lamb chop platter, where sumac-rubbed lamb and grilled zucchini dwell ($24). When the lunch trumpet sounds, mouths can consume the ciabatta-enwrapped blue cheese avocado steak sandwich, in which skirt steak, grilled onion, and tomato hide under a blanket of bleu-cheese-avocado spread, fearful of the oozing ketchup monster lurking under their bed of truffle-oil-drizzled french fries ($10). Chewable morsels are complemented by a specialty drink menu that touts such sippable splendors as the lychee martini ($10), coconut mojito ($8), and a dirty martini that floats a gorgonzola-stuffed olive in a pool of reassuringly clean vodka ($10).
Every seat inside Canterbury's Oyster Bar & Grill gives diners the feeling they’re sitting inside a special kind of time capsule. That’s because all the surrounding walls are covered with historical photographs of Oyster Bay’s history. Because the restaurant has been around for more than 30 years, this reverence for the past turns meals into a timeless experience; diners may even eat some of the same oyster dishes that originally made the area a haven for seafood lovers. Guests will find the menu full of signature ocean treats, from raw and baked oysters done in myriad preparations to seafood towers that combine the likes of lobster, tuna sashimi, and other delicacies into shareable feasts. Filet mignon and parmesan-crusted chicken get all the same careful attention in the kitchen as the seafood, with careful presentations and bedtime stories every night.
As hot and "howling mad" sauces souse The Black Wolf's signature chicken wings, barkeeps stand by, ready to relieve overheated mouths with sips of bottled and draft beers from brewers including Yuengling, Magic Hat, and Guinness. As televisions glow with sports and State of the Union reruns, chefs customize beef, turkey, and veggie burgers with guacamole and caramelized onions, roll up wraps of chicken and flounder, fry pickles, and anticipate guests' hankerings from the extensive menu of pub fare and comfort food.
Adorned in their signature denim shorts, black tank tops, and Timberland boots, the Canz-a-Citi Girlz greet each Canz-a-citi Roadhouse guest. In between handfuls from endless bowls of complementary popcorn, diners can munch on wings slathered in scorching “Dirty Canz” hot sauce, burgers with one, two, or three 5.2-ounce bacon-topped patties, and fried Twinkies or Oreos. More than 200 kinds of canned beer, 20 drafts, and colossal cocktails such as sangria or jungle-juice fishbowls wash down each bite until 4 a.m., seven days a week.
Wood hues, brick walls, and a metal roof create the roadhouse atmosphere, as does decor such as license plates covering the ceiling, a beer-can-lined bar, and old hubcaps patrons can use to reflect light while tanning in the parking lot. Up to 60 TVs also broadcast UFC bouts and accompany visitors during weekly karaoke in each restaurant.
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