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.
Dix Hills Diner's chef says that his philosophy is to "keep it simple." That's why he makes familiar diner dishes, such as soups, sandwiches, and steaks, from fresh ingredients and adds a single, memorable twist. He finishes off broiled beef liver with a demi-glace and stuffs baked jumbo shrimp in garlic sauce with a bit of crabmeat. Such dishes fit right in with the retro yet modern decor, which features classic blue-and-yellow vinyl booths as well as chic recessed ceiling lights.
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.
Soho specializes in a healthy horde of fresh gourmet sandwiches, wraps, breakfast fare, and more in a relaxed, casual atmosphere. Early morning risers can pore over the menu, which features breakfast favorites such as whole-wheat and honey pancakes ($5.79), yogurt parfaits with fresh fruit and granola ($3.79), and three-egg-white wraps with scallions, tomatoes, and provolone ($3.49). Denver omelets ($7.75), folded with red and green peppers, ham, and bacon, are prepared on top of the Chrysler Building each morning in order to impart authentic mile-high flavor on gaping mouths far below.
Originally established as a breakfast and lunch spot in 1946, Court Square Diner found a second life in 1991, the year current owners Steve and Nick took over. Aside from expanding the menu to include dinner, they gave the aging stand-by a complete makeover, replacing the tired pink furnishings and dated chandeliers with retro leather booths and sleek art-deco hardware. Now open 24 hours a day, Court Square Diner has come to epitomize the American diner in both look and feel, inspiring the producers of shows such as NYPD Blue and 30 Rock to film there. The menu also offers up everything guests have come to expect from a classic diner, from omelets and monte cristos to triple-decker sandwiches and gyro platters. Even the bakery items—including layer cakes, pies, strudels, and baklava—are always baked on the premises, and are never scrounged from the kitchen of a sunken galleon.
Sometimes a menu is best described as a fusion, but at Flo Cafe it's more accurate to call it a collection. The chef collects delicious dishes from all over the world to create a menu that features southwestern eggs benedict alongside sushi rolls and italian pastas. The staff also curates an extensive wine list with varietals from Argentina, France, New Zealand, and California to complement their diverse menu.
Inside, pale wood paneling coats pillars and surrounds enormous, wall-dominating portraits of colorfully made-up models. Couches and chairs fit snugly into a decor scheme of entirely warm colors, echoed in the dried grass and red-tinged leaves of the plants, giving the whole establishment a golden-hued glow like Donald Trump's gold-plated night light.