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.
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.
To craft its take on authentic Indian food, the culinary team at Delhi 6 depends on recipes handed down from generations. These recipes yield an extensive menu of popular dishes, from chicken-stuffed naan and goat smothered in cashew gravy to okra tossed with onions and spices. But Delhi 6 doesn?t merely re-create the classics.The chefs also draw on Chinese and Thai flavors to craft fusion options including cottage cheese saut?ed in soy sauce and lamb stirred into traffic-light-inspired red, yellow, or green curries. Traditional or not, each feast unfolds inside a sunny dining room amid chic decor that blends smatterings of bamboo with vibrant paintings.
Elegance and comfort merge at Mio Posto, where white-linen-covered tables stand beneath a wall-mounted flat-screen TV. Here, the chefs whip up Italian specialties served family style, encouraging groups to share the heaping portions, or do what families do, and hoard them until it's time to read the will. The menu teems with traditional Italian entrees made from both housemade and imported pastas and sauces, including chicken marsala, veal sorrentino, and eggplant parmagiana. While dining, guests unwind to backdrop of live music on Wednesday–Fridays at both Hicksville and Oceanside locations.