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.
At The Curry Club—voted Long Island Press' Best Indian Restaurant of 2010—a Zagat-rated menu boasts dishes prepared by restaurateurs with culinary experience in both the Eastern and Western hemispheres. A handful of tikka masalas are studded with shrimp, salmon, chicken, or tofu, and kebabs are served on platters that sizzle and steam like volcanic Pop Rocks. More than 40 curries fall into six categories, from the West Indian–inspired vindaloo, to the richer, creamy consistency of Korma-style concoctions.
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 piña colada sauce.
Calda Pizzeria & Restaurant’s extensive menu of pizzas, piles of pasta, and burgers parades past gleaming tables flaunting time-tested Italian flavors. Diners can share 18-inch chicken-club pizzas ($21.95) decorated with produce, bacon, and ranch dressing, or guard their own personal-size eggplant-and-ricotta pies ($9.95) from herbivorous velociraptors. The Pizzeria burger ($9.95) merges the best of both worlds by draping a half-pound slab of Angus beef in homemade tomato sauce and a mantle of melted mozzarella. Linguine fruti di mare ($17.95) lets a school of mussels, calamari, and shrimp play Marco Polo in a pool of marinara sauce, and california penne with sun-dried tomatoes, grilled chicken, and broccoli spears ($12.95) lobs crisp fistfuls of veggies like a farmer on a Carnival float. The Levittown eatery features soft lighting and a row of burnt-sienna stools, and windows at the Hicksville establishment admit cascades of natural light.
Philippe Jericho is built on the recipes of founder Philippe Chow, who brought his culinary flair to New York in 1979. While working in the steam-filled kitchen of a Manhattan eatery, the chef spent hours learning to make dim sum, developing proficiency in hand pulling noodles and training shrimp to pan fry themselves. Philippe eventually left to establish a gourmet-Eastern-eateries network in California, Florida, and New York. At the Jericho location, which has been repeatedly lauded by Zagat, diners scoop handcrafted noodles at white-clothed tables, surrounded by slender, modern wall sconces and waving ranks of alabaster orchids. In the dining room that Forbes magazine called "a sea of calm," crimson accents set off hues of red wines and fire trucks with their noses pressed jealously against the windows. Chef Chow passes on many of his recipes and techniques in an array of cooking classes.
Frank's Steaks has all the respectable hallmarks of an old-school steak house: white table cloths, neatly folded napkins, and dim lighting setting the mood. But then there are the crayons. They aren't there to keep kids busy—they're there so inspired diners of all ages can scrawl art onto the butcher paper atop each table. The most compelling works are framed and hung on the walls of the establishment, a fitting goal for diners to strive for when waiting for their mouthwatering steaks to arrive.
The signature Romanian skirt steak is certainly worth putting a crayon down for—the tender, juicy cut comes dripping in a marinade of garlic and duck sauce. A 42-ounce porterhouse, meanwhile, easily satisfies two diners or two medium-sized tanks of piranhas. Desserts also come in generous proportions, featuring smooth sorbets, triple-layer chocolate cake, and ice-cream pies.