Husband-and-wife team Ali and Nazifa acquaint American palates with Afghan flavors through accessible fusion fare—with many vegan options—that has caught the printed eye of the New York Times. Cushion-covered benches grant comfort, and glasses of wine complement entrees. The eatery’s framed art hangs on exposed-brick walls instead of over an art museum’s embarrassingly outdated Chuck Norris poster.
Dena Fenza’s love for cooking isn’t just evident in the artfully prepared and meticulously garnished plates that top the tables at BlonDee’s Bistro & Bar, it’s in her blood. Having learned how to cook the old-fashioned way—by spending time in the kitchen with members of her large, Italian family—she developed a passion that led her to cofound the catering company Two Blondes and A Stove. At the beginning of 2013, Dena transformed her business into BlonDee’s, where she augments her family’s European traditions with twists from other continents, producing dishes such as thai meatballs and duck au poivre tacos. During breakfast hours, her diners are presented with croissant french toast with Nutella and an omelet made with lump crab and tarragon butter, and lunch guests dig into a Blonde Bombshell burger on brioche roll. Dishes named after famous figures make their way onto the kids menu, which includes Winnie The Pooh pancakes and a Miss Piggy quesadilla.
After breakfast and lunch, Dena and her team transform the spacious restaurant into a cozy evening eatery complete with cloth-covered tables and twinkling candles, as highlighted by Long Island Newsday. Amid this romantic scene, the staff serves tapas-style dishes made from a range of international ingredients such as green mussels from New Zealand, the country whose people are called Kiwis and birds are called Robots. Not one to hog all the talent, Dena shares her secrets during hands-on cooking classes held in the restaurant’s kitchen, where she goes the extra mile by providing students with complimentary wine and cheese.
Owner and Chef Michael Hauser established Crew Kitchen & Bar within a renovated home across the street from Huntington Harbor, according to Huntington Patch. It’s a setting that perfectly complements the Zagat-rated restaurant's commitment to homespun charm. This commitment is readily apparent throughout the menu of internationally influenced comfort foods. Braised boneless short ribs with garlic mashed potatoes embrace classic american flavors, but dishes such as paella and sesame-crusted tuna with ginger-hoisin sauce demonstrate the chefs' willingness to borrow from other cuisines. Cerulean dominates the dining room's color scheme. With the exception of the stark-white chair rails and the photographs in simple white frames, the deep shade of blue blankets the walls and even appears on the carpeted floors and flowing curtains. When the weather permits, the restaurant opens its side doors and allows diners to enjoy their meals on the sun-soaked porch.
The Massa family can trace its roots back to two New York pizza legends?both of whom are named Patsy. One, Patsy Grimaldi, founded the famous Grimaldi's in Brooklyn. The other, Patsy Lancieri, was responsible for Patsy's of East Harlem. Given these connections, it's no surprise that the Massas have a knack for the pizza business. They've been serving their signature pies since 1933, and today, they bake each of them inside a coal-fueled oven at temperatures upwards of 900 degrees.
Atop regular, whole-wheat, or gluten-free dough, chefs add toppings such as meatballs and arugula. They also assemble a handful of specialty pizzas, crowned with everything from caramelized onions to whole chopped clams. Items like eggplant parmesan and pepperoni chips round out the menu, complemented by wine, beer, and after-dinner cappuccinos.
From the 150-gallon saltwater aquarium, iridescent tropical fish gaze out onto the cushy crescent-shaped booths and mahogany wood tables of the Black and Blue Seafood Chophouse dining room. Soft lighting and a crackling fireplace illuminate a handsome mahogany bar as bartenders top off glasses of fine wines. Meanwhile, chefs sear cuts of certified Black-Angus beef Argentine steaks, and sous chefs and self-hating mermaids fold organic ingredients and fresh seafood into lobster bisques, creamy pastas, and Spanish-style paellas?dishes lauded by Long Island Food Critic. Throughout the week, the restaurant plays host to a variety of live performances by popular local musicians.
Though the frozen yogurt at The Frozen Kettle Yogurt & More can be enjoyed year round, staff like to switch up some of the shop's other offerings based upon the season. In the summer, for example, they serve Uncle Louie G gourmet Italian ices alongside the 18 daily flavors of frozen yogurt. But when the weather starts getting cold, guests can warm up with four varieties of piping hot Hale & Hearty soups, before cooling off again with a frozen dessert. That the eatery likes to shake things up shouldn't come as a surprise––after all, their signature frozen yogurts can be customized with 55 toppings such as fresh fruit, candy, and whipped cream, meaning guests never have to have the same treat twice.