Like any dutiful American diner, Setauket Village Diner serves burgers and fries, coffee, and omelets as part of its vast nine-page menu, which could please every diner. But like any history book about empires, it also adds Greek and Italian to the mix. Steak gyros and kebabs that skewer chicken or salmon represent the former, whereas pasta such as linguine marinara and and shrimp scampi topped with feta and mozzarella are highlights of the latter.
The neon sign adorning Krish's entrance looks to be unchanged since the ice-cream parlor established itself in the area in 1955. The outdoor patio echoes this '50s feel with aqua-colored tables perched beneath matching umbrellas and nearby murals of ice cream, burgers, and fries that hint at the treasures in store. Inside, the staff concocts more than 35 housemade ice-cream flavors, ranging from chocolate chocolate chip and fluffernutter to peach and black raspberry. This delectable diversity helped earn Krisch's the title of Long Island Press's readers' pick for the Best Dessert Place from 2010 to 2012. Krisch's also transforms this creamy dessert into a variety of treats, adding dollops of it to sodas, whirling it into shakes, and topping it with housemade whipped cream for sundaes.
Krisch's dining room carries on its patio's decorative motifs, flaunting vibrant aqua shades and chrome accents typical of a mid-century diner or mermaid's classic Corvette. Once settled into four-tops or red booths, patrons order from a full menu of comfort fare such as hefty half-pound burgers, deli sandwiches, and homestyle entrees of meatloaf, roast beef, or southern fried chicken.
Seated on red leather bar stools, guests at Silver Star Diner sip on fresh-brewed coffee and peruse a menu of comfort cuisine such as half-pound burgers, deli sandwiches, and breakfast skillets. In addition to hearty diner staples, guests can sample a rotating selection of pastries, which are baked on-site daily. Diners can order anything off the menu regardless of the time of day or lunar cycle.
Father-and-son duo Peter and Bill Tsibidis pepper Crosstown Diner's broad menu with ingredients hand-picked weekly from farmers' markets, featuring a cheeseburger that the New York Daily News deemed among the city's top three in 2011. Taste buds tingle and occasionally faint in the presence of celebrity burgers ($6.99+) such as the famously fresh open-faced cheeseburger, a build-your-own delectable, or one of the diner's 11 specialty burgers. Chefs salute the restaurant's Greek heritage in chicken athenian, a breast stuffed with spinach and feta ($15.99), and glasses of wine (a $5.29 value) toast nine specialty pasta dishes tossed in velvety sauces ($9.99–$19.99). Two country eggs team up with Eire's finest bacon or sausage to rout out hunger in the irish breakfast ($8.39), and pancakes as fluffy as clouds stuffed with teddy bears assemble outfits of red velvet batter, bacon bits, and bananas ($8.99) to attract forks.
Within the classic interiors of Pop Diner, mouths and eyes hungrily feed on all-day menu items influenced by Asian, Latin, and Caribbean flavors. Sink salivating chops into a triple-decker sandwich—sliced turkey, bacon, lettuce, and tomato smooshed between slivers of toast ($9.95)—or the Godfather burger—roasted red peppers, grilled onions, and mozzarella piled atop a patty doubly certified in Angus beefiness and lifeguarding ($9.95). Noodle aficionados and vegetarians can dive into a helping of pasta primavera deluged in vegetables and herb tomato sauce ($11.95). Thai–style grilled salmon—soaked and dressed in candied ginger and citrus segments ($14.95)—and Latin chicken ($13.95) allow patrons to live globe-trekking adventures vicariously through their taste buds.
Glendale Dental Associates' Dr. Robert Cukier protects pearlies with sophisticated dentistry and up-to-the-minute technology in the modern interior of his studio. Dazzling smiles are inspected for signs of decay, cysts, bone loss, and tooth-fairy embezzlement before a full set of dental x-rays peer deep into tooth interiors, assessing root positions and gum-line closets. A hygienist then carefully chisels tartar from tooth siding along with any plaque that is provoking periodontic surliness. A session-ending polish leaves chompers beaming with a brightness rivaled only by an honor-roll firefly.