As its far-reaching name implies, West East All Natural Bar and Bistro is all about inclusiveness. The restaurant's menu features a delicious spread of grass-fed steaks, responsibly sourced seafood, and hormone-free pork and chicken. What you won't find here, however, are foods that don't closely adhere to strict standards of health and sustainability. They even offer a wide variety of organic wines; enjoy a glass with the duck stir-fry in oyster sauce, or the local wild-caught striped bass with chutney. Among the bistro's bevy of awards include being named a top 20 restaurant in 2013 by Newsday and winning two best of categories from Longislandpress.com in 2014. The eatery's chef and co-owner, Jay Jajeda, is no stranger to accolades, either. He was named one of Newsday's all-star chefs in 2014.
The chefs at Fuel Your Body Cafe combine their wits and nutritional knowledge to concoct a menu that does just that: fuel your body to help it run better. Freshly made juices, protein shakes, and low-carb options fill out the extensive selection, where everything is grilled or baked, and nothing is cooked in oil, fried, or likely to spontaneously combust. Breakfast omelets, protein pancakes, and oatmeal are served all day, and lunch fare includes low-carb and high-fiber pizza options, bison burgers, and wraps. One menu section, titled Doctor's Orders, doles out “prescriptions” that include whole-wheat pasta with low-sodium tomato sauce and grilled chicken with brown rice carefully spooned into the shape of an illegible M.D. signature.
Vindalu curries hail from Goa, a state in western India. Kadai curries are a specialty of Pakistan. And so-called special club curries trace their lineage to the imperial kitchens of the Mughal dynasty, centuries in the past. Chefs at The Curry Club pay homage to these time-honored recipes as they add touches of flavor to medleys of veggies, meats, and seafood. Besides perfecting the restaurant's titular dish, they also hide spiced potatoes and peas inside samosas' crispy crusts, roast skewered lamb pieces in a clay oven, and marinate tandoori chicken overnight to lock in juices likely to sneak out after curfew.
Save for the sunlight streaming in through the windows, Blue Fish Restaurant and Lounge immerses patrons in a sleek, dimly lit lounge as they wash down the Japanese cuisine with swigs of hot sake. Behind the bar bathed in dim blue light, chefs carefully prepare bites of fresh sashimi and specialty sushi rolls such as the Coco Loco?spicy tuna topped with coconut shrimp and avocado in a pi?a colada sauce.
Cuisine Type: Indian vegetarian & vegan friendly
Reservations: Not offered
Number of Tables: 5?10
Parking: Parking lot
Most popular offering: Samosas, sweets, chaats, dosas, thali
Delivery / Take-out Available: Takeout only
Outdoor Seating: No
Pro Tip: Popular for authentic $5 hot lunch and dinner platters and over 100 varieties of Indian snacks and desserts
Are there any dishes on the menu you consider to be a hidden gem?not necessarily the most popular, but surprisingly delicious?
There are plenty hidden gems: Sweets & Ice Creams: Cashew-based confections, chocolate-covered treats, fig rolls, almond cookies, pistachio ice cream, and Kulfi sticks. Food: Kathi rolls, stuffed parathas (Indian bread), chole bhature, and pav bhaji.
Do you use any family recipes at your restaurant? Whose family do they belong to (the chef, the owner, or someone else)?
All the recipes that we offer are my family recipes. Some of them were created three decades ago by my uncle and aunt who started the Rajbhog concept in Jackson Heights, NY. Since the time I opened this family franchise in Hicksville in 2001, I have several of my own creations to the menu. I have customized most of the recipes to the local clientele of Long Island.
In your own words, how would you describe your menu?
The menu we offer is 100% vegetarian with plenty of vegan-friendly choices. We cook our food from freshly purchased vegetables from local grocers. People come to us since our food tastes like a wholesome home-cooked meal just the way they used to eat it in the South Asian sub continent. We have over 25 vegan-friendly menu items. Our menu covers all the popular "street food" of India. We also have a diverse array of Indian desserts made with pure ghee (clarified butter) and fresh milk.
Is there anything else you want to add that we didn't cover?
We are a 100% women-run minority business and are very proud of it. Most of my staff has been with me for a long time. We have 40 people seating, have free Wifi and have live TV playing Indian channels. Seating is casual. Ordering is at the counter and pickup is at the counter (like Panera). We are very popular for our catering services and also cater to lot of local banquet halls for weddings and parties. We offer gift baskets, gift boxes for weddings and corporate events. We cater to local non-profit organizations for charity and have been recognized by Ed Mangano. We also sponsor South Asian events at Stony Brook University, Hostra, SUNY Westbury.
For a professional baker, being diagnosed with the double whammy of celiac disease and an egg allergy might seem to spell doom. Instead of making a career change, Jac Messina threw herself into years of culinary experimentation until she had enough gluten-free recipes to fill an extensive menu of sweets and savories.
While she was at it, Messina cut out refined sugars and grains as well, and assembled a pantry of ingredients that were 80% organic. The result is an extraordinarily health-minded cafe. At Jac's Bakeshop & Bistro, days start with the aroma of bacon-cheddar waffles and quiche and continue with sandwiches available on 7 different kinds of gluten-free bread. And, of course, there's plenty for dessert: muffins, vegan pies, and chocolate-mudslide cookies, just to name a few.