Gathering active cyclists and dancers into the same space sounds like a recipe for collision, but the trainers at Core Fitness Studios have never witnessed an accident. That's because their bikes are stationary, though their Power Spin classes do capture the rigors of riding over hills, sprinting through straightaways, and jumping over canyons through varying resistance and pacing. The instructors also host TRX Fusion sessions, which pit students against their own body weight. During these courses, guests grip or dangle from suspension straps as they segue through resistance exercises at their chosen pace.
Certified instructors lead all of these classes in a supportive environment. Their studio seeks to preserve the small, personalized vibe of a boutique gym, and private training complements the group curriculum. Loucas Lianos, who has lent his expertise to the third-season winner of the Biggest Loser, oversees the staff alongside co-owner Audra, ensuring that exercisers receive custom lessons to suit their age and experience level.
The team of chefs at Soundview of Glen Cove—who between themselves have garnered nearly 100 years of experience—crafts creative dishes that mix American favorites and international flavors. Diners take in stunning seaside views of the Long Island Sound from the dining room or patio, gazing at the source of much of the menu's fresh-caught sea-meat. These stunning views have earned the establishment a nomination for Long Island Press's Best of Long Island 2012 contest, in the categories of Restaurant with a Water View and Places Where Having Eyes Is Neat.
In warmer weather, shady green umbrellas form a canopy over the elegant patio, shielding diners from the penetrating gaze of seagulls, and dining rooms are festooned with historic images of Glen Cove's most gorgeous family estates. Soundview shares its grounds—donated to the city in 1972 by the Geddes Family—with an 18-hole golf course and public park, which boasts a playground for little ones and tennis and basketball courts for slightly larger ones.
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.?
D'Lites of Greenvale gives ice-cream enthusiasts a free pass to plunge sweet teeth into a crunchy cone, a chocolaty sundae, or a straw-bendingly thick milkshake with cholesterol-, gluten-, and artificial-sweetener-free recipes. The shop's 150 flavors rotate like a Harlem Globetrotter's manicurists and include peanut-butter cookie dough, cinnamon graham, and amaretto cheesecake. With only 50 calories per 4 fluid ounces, the creamy, KOF-K kosher-certified treats can support toppings without incurring any guilt, and they happily meld with fat-free fudge and sugar-free caramel. Customers can share the love with take-home pints and cakes that beg to be festooned with well wishes.
Diners relax in the cozy confines of Jo Jo Apples' 1810 eatery, named by Newsday on a list of Best Pancakes in Long Island, as chefs bedeck griddles with a menu of classic American fare including pancakes and specialty omelets. Early risers energize for the day ahead with the shrimp and spinach omelet topped with melted fontina cheese ($10.25) or play improvised games of Jenga with towering platters of the eatery’s signature pancakes topped with fresh apples, blueberries, strawberries, or bananas ($9.95). The lunchtime Waldorf wrap blends chicken and sliced apples with mayonnaise peppered with celery, raisins, and walnuts ($9.75). Those eating in the evening can interrogate the dinner menu for mainstays such as marinated skirt steak ($16.95) and the grilled center-cut pork chop served with applesauce ($14.50) or surprise taste buds with daily dinner specials, which have included cornish hen ($15.95) and salmon wellington ($18.95).
For 25 years, Long Island's crew has made bagels using an old-fashioned water-kettle approach, purveying the doughy treats well beyond their breakfast boundaries. A menu of breakfast edibles urges early eaters to slather an assortment of hand-rolled, freshly baked bagels ($0.90)—in varieties including poppy, onion, cinnamon raisin, and oat bran—with their choice of up to 17 creamy toppers ($1.75+) including vegetable, chocolate chip, and roasted garlic and herb. Coffee ($1.45+/12 oz.) gives nerves the jolt that early-morning fire breathing fails to provide, and french toast lightens spirits when drizzled in streams of liquefied giggles ($5.50). Lunch options allow midday munchers to fill their food processors with dishes including the Bubbalicious ($6.79)—made with fried chicken cutlets, melted mozzarella, bacon, and spicy barbecue sauce, all piled on top of a bagel—or the more heart-heartening bagel-embedded tuna fresco salad ($6.49).