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.
As its far-reaching name implies, West East All Natural Bar and Bistro is all about inclusiveness. The restaurant's menu features a delicious spread of grass-fed steaks, responsibly sourced seafood, and hormone-free pork and chicken. What you won't find here, however, are foods that don't closely adhere to strict standards of health and sustainability. They even offer a wide variety of organic wines; enjoy a glass with the duck stir-fry in oyster sauce, or the local wild-caught striped bass with chutney. Among the bistro's bevy of awards include being named a top 20 restaurant in 2013 by Newsday and winning two best of categories from Longislandpress.com in 2014. The eatery's chef and co-owner, Jay Jajeda, is no stranger to accolades, either. He was named one of Newsday's all-star chefs in 2014.
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.
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.