The chefs at Zaro's Café import the Mediterranean flavors of Greece and Italy onto plates brimming with Old World flavor. After perusing the extensive menu, dish archaeologists can excavate the Greek moussaka's layers of eggplant, potato, and ground beef doused in a béchamel sauce ($15.50), or an assortment of pastas that includes penne salmon, tossed with asparagus drenched in a roasted-pepper pink sauce ($15.95). Five models of tzatziki-topped gyros putt-putt toward mouths, from traditional to a hot, whole-wheat vegetarian gyro, stuffed with grilled asparagus, zucchini, white onion, and lettuce ($9.25). Neapolitan and square Sicilian pizza pies are available whole or by the slice, and calzones, rolls, and stromboli transport dough-wrapped flavor to mouths directly from the Boot. Or stamp culinary passports with Italian entrees, with classic options including veal marsala—veal medallions as tender as constructive criticism—sautéed with marsala wine and fresh mushrooms ($18.95).
Located at a counter inside Muscle Maker Grill, Yo Luv It dispenses colorful cups of rich frozen yogurt. Many offerings are lactose-free, but all are made without gluten or soy and are infused with four active probiotic cultures. A variety of flavors?including vanilla bean, original, and dark ghirardelli chocolate?are available on their own or packed into a range of healthy parfaits and smoothies. More than 40 toppings allow for total dessert customization.
Goods from all regions of Italy jostle for attention in the wide front windows of A.S. Fine Foods, whose owners aim to represent the entire Italian peninsula in the stock of their deli and store. More than 35 years of experience inform their selection of epicurean goods, which range from house-made fresh mozzarella to gourmet pastas and their wardrobes of oils, sauces, and San Marzano tomatoes. The shop stays true to its origins as a pork and beef purveyor with a bountiful Italian deli counter that vends Tuscan porchetta and prosciutto de parma as well as home-made sopressata and capicola. Fresh bread from Brooklyn bakeries stars in the lunch menu of hot sandwiches, but not in any of its straight-to-video sequels.
The fresh fare at Berry Healthy Cafe helps keep taste buds happy and bodies in shape. Lean meats and veggies are the stars of the menu's toasty wraps and paninis, such as the Tuscany chicken and the Greek-a-licious—a bundle of chicken, feta, sun-dried tomatoes, and Destiny's Child. Patrons can customize fresh chopped salads by first choosing a base of iceberg, romaine, or spinach, then mixing in five or more toppings that range from roast beef to herbivore-friendly chickpeas, artichokes, and olives. Low-fat smoothies include the Sunrise Sensation, which blends peaches, mango, and pineapple. Supplement-enhanced smoothies fortify muscles or immune systems with potent ingredients such as goji berries, açai, and whey or soy protein.
The main attraction at Mac's Steakhouse is a venerable selection of grass-fed steaks dry aged for at least 28 days. The gourmet cuts include 12-ounce new york strips served with potatoes au gratin, 16-ounce boneless rib eyes, and filets mignons that the New York Times lauds for their "velvety texture and well-made b?arnaise sauce." Though the steaks may get top billing, they share the limelight with an estimable array of seafood, including grilled salmon, white tuna, and a saut?ed shrimp-and-lobster combo served with vegetable risotto. Not to be outshined by the victuals, the restaurant's wine list traces the globe with varietals culled from California, France, Tuscany, Argentina, and Spain that have earned it an Award of Excellence from Wine Spectator.
To enter Mac's 7,000-square-foot interior, guests pass through 10-foot-high, 100-year-old carved wooden doors. They cross the threshold into a high-ceilinged space with 150-year-old wood-plank floors. Paintings of cattle adorn the walls, and guests can peer into a wine cellar tucked behind glass panels.
Pomodorino Ristorante Italiano strives to emulate an Old-World trattoria, serving a menu of iconic Italian favorites in an atmosphere where, according to the Long-Islander, “everyone is treated as a friend and regulars are treated like family.” The chefs capture this homey vibe in cuisine form by hand-rolling meatballs, simmering pots of tomato sauce from scratch, and crowning entrees with scraps of imported parmesan cheese. They also fire up a wood-burning brick oven to bake pizzas to a golden crisp and transform lasagnas into melty, cheese-laden meals.
The dining room embraces a similarly casual approach with red-checkered tablecloths and a ceiling-mounted trellis, which supports an intricate web of vines and strings of twinkling lights. The bar area’s shelving extends almost to the ceiling. Bartenders surmount the altitude obstacle by climbing a sliding librarian’s ladder to retrieve the treasures that line the topmost shelves: bottles of spirits and anything Paul Bunyan happened to drop when he was in the restaurant.