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reverence for the past turns meals into a timeless experience; diners may even eat some of the same oyster dishes that originally made the area a haven for seafood lovers.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.
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 flavor sherpas shepherd tastes buds around the world with an eclectic flavorscape of global fusion fare seasoned with an American twist. Order from a special three-course menu for Groupon customers, which combines some of Sip City's favorite entrees with exclusive dishes. When the brunch trumpet sounds, diners can start with a medley of greek yogurt, granola, and fresh fruit or with the chef's breakfast bread and mini muffins. Then, tongue trek to a more sizable entree selection, such as the fashionably adorned walnut-cinnamon waffle that sports a frock of fresh fruit and whipped cream. Those drawn to the hearty eats of a traditional American breakfast can delve into the steak and eggs entree, a dish where home fries roam and antelope are thankfully absent. Entrees on the lighter side range from the grilled Alaskan salmon to the chicken-on-ciabatta sandwich comingling with apple-wood-smoked bacon. Chewable morsels are complemented by such sippable splendors as coffee, tea, and fresh-squeezed juice. More mature wake-me-ups include bloody marys, mimosas, screwdrivers, and non-liquid alarm clocks.
Across nearly three-fourths of the United States, AMF Bowling Centers reverberate year-round as families, friends, and competitors send bowling balls in search of upright pins careening down slick lanes. The company first established itself as an industry leader in 1946, the same year the sport introduced automated pinspotters, which allowed the teens who had previously been hand-setting the pins to focus on perfecting their jazz hands for upcoming street rumbles.
Today, more than 20 million bowlers annually make AMF their battleground for wars against pins. They attempt to knock them down during leagues, club play, and events such as birthday parties and fundraisers.
Between frames, AMF keeps players energized at onsite food zones stocked with wings, pizzas, burgers, and beer.
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.
Head chef and a native of Barcelona, Mariano Aznar curates a lengthy menu of regional Spanish wine and tapas dishes. Amid the warm, exposed-brick interiors, dining parties savor flavors culled from Spain's mountainous, seaside, and verdant regions, swapping tapas dishes like they’re hot potatoes filled with valuable baseball cards. The diverse dishes range from pan-seared razor clams sprinkled with white wine ($16) and Andalusian-style calamari ($12) to sautéed chorizo ($9) or fried artichokes ($8). More than 140 vintage selections comprise the wine cellar, and each glass ($7–$14)—like a dashing long-distance prom date—surprises guests with a tasteful bouquet sourced from vineyards across Spain.
Four white swan statues greet visitors as they approach the charming brick-and-stone façade of Duck Inn Bar and Grill. Guests won’t find any ugly ducklings on the inside either—rather, they’ll discover a mirrored wall brimming with top-shelf liquors and a menu filled with traditional no-frills pub grub. The bar platter of wings, jalapeño poppers, chicken fingers, and mozzarella sticks pave the way for hearty mains such as philly cheesesteak, chili sliders, roast-beef clubs, and honey-mustard-slathered grilled-chicken sandwiches. To complement these classic meals, bartenders fill pints or pitchers with sudsy domestic beers.