Tasty Crêpes's capable crepe craftsmen flip sweet and savory griddle cakes, artfully dressing them in delectable toppings that include local and sustainable fruits and vegetables. Strolling down a cafeteria-style line, patrons belly up to the serving counter to admire cooks as they sizzle traditional or whole-wheat batter on hot plates and then shout out specialty ingredients to customize their edible pouch. In honey-mustard crepes ($6.50), chicken, honey mustard, and herb crème shimmy through fluffy caverns, and chocolate brownies and bananas sweetly cohabitate inside the Brownie Passion crepe ($5.50). For satiating self-expression, diners can color a plain flour canvas ($3.99) with an assortment of cheese, meat, fruit, and nut toppings ($1 each). To wash tender morsels down hatches, nibblers can sip a 100% juice fruit smoothie—a much safer way to get your daily dosage of fruit than ransacking a still-life art class.
Brasserie Persil emulates the classic French café: it has rich wood paneling, stone-inlaid floors, and a wide variety of traditional French food. Brunches of goat cheese and mushroom crepes or croquet monsieurs make way for elegant dinners of steak tartare, filet of sole meuniere, and beef bourgignon. Feel free to sip a French wine, beer, or espresso martini as you finish up a dessert or a doodle of yourself scaling the Eiffel Towers on your placemat.
Five-year-old local favorite Ludlow Bistro cooks up innovative, yet simple cuisine and compliments it with modern décor and a friendly, attentive serving staff that will try to meet any request—except for those beginning with "I dare you to…" Diners can dig their claws into artfully arranged appetizers such as the lump crab cakes, whose citrus-marinated fennel and carrots jam harmoniously with chili aioli ($13). Pastas, such as the fresh buccatini, take tongues on a tour of the Tuscan countryside with a merry band of pan-seared chicken, hand-crushed plum tomatoes, and bruchetta goat cheese ($23), along with a sassy 40-year-old divorcée trying to find herself. Savor a whiskered water dweller with the Cajun seared cat fish, paired with a zesty duo of spicy coleslaw and chili cream-corn beurre blanc ($25). Carnivorous connoisseurs, meanwhile, will want to feast on finless finds such as the rib eye with herb gnocchi, caramelized peppers, and a port-wine reduction ($28) or a grilled pork chop, accompanied by braised red swiss chard, gorgonzola mashed potatoes, and caramelized peaches ($26). Oven originals are also on hand, including freshly baked breads and desserts.
Servers at The New York Stuffed Cone Company scoop ice cream crafted from natural ingredients, alternating creamy layers with crushed candy, fruit, and other toppings. The resulting creation, a stuffed cone or sundae, might require a spoon to do the heavy lifting needed to eat brownie bits and bananas mixed with flavors such as english butter toffee, chocolate-raspberry truffle, and coconut avocado. Sweet-seekers can opt for a belgian waffle stuffed with caramelized bacon or cupcakes baked fresh onsite. With free WiFi, they can wile away their stay by browsing the Net and sipping italian espresso and cappuccinos.
Cornucopia's Noshery, selected as Newsday's Best Pancakes in Long Island, pelts most of the food pyramid at brunch-goers. With a menu that rotates in tandem with the axis of the Earth, Cornucopia turns out inspired spins on daytime meals. Yolk-swimmers can dive into a pool of three-egg omelettes ($8), such as the Corny Big Boy, an exceptionally large lad dressed snappily in sausage, bacon, and ham. The special pancakes, topped with granola and yogurt or a choice of fruit ($7.50), have been known to sidle up to the toast ($1.50), cheesy hominy, or Irish oatmeal ($3.50 each). Get your own goat with the veggie goat sandwich, grilled veggies, herb goat cheese, mixed greens, and roasted onions living under a focaccia bread bridge ($7.50). An open, sunny eatery that blossomed from the stems of an old flower shop, Cornucopia's supports local farms, organic and fair-trade coffees and teas, and spurring endorphin release with a cascade of comestibles.