The images and mementos decorating the walls of Professors Diner embody a host of rich memories for owner Kevin "The Professor" Denis. “The walls are the community,” Denis told the Kings Park Patch. Nearly every inch of space is crammed with personal history that takes the form of Denis’s own family photos as well as school pennants donated by local regulars. Vintage Coca-Cola mugs, signs, and clocks mingle with American-flag-clad cows and pictures of the New York Yankees. The food is as eclectic as the decor, running the gamut from old-fashioned french toast to honey-dipped southern fried chicken to greek spinach pies. Diners fill teal booths and sit at the counter in back for breakfast, lunch, and dinner all eight days of the week.
Elijah Churchill's Public House was named after a Revolutionary-era soldier in the Continental Army,?and the welcoming eatery keeps meals patriotic with a menu filled with comfort-food favorites. Pub-style eats are sourced from across the country, including spicy cajun shrimp from Louisiana, fresh crab cakes from Maryland, and homestyle meatloaf from mom's kitchen. In the summer, the restaurant's outdoor bars serve frosty brews and specialty plates such as lobster rolls and sliders, while in the winter, an inviting fireplace suggests cozy colonial nights.
Candy comes in every color at Chocolate Works NYC, where the rainbow of confectionery pairs naturally with the sunny dispositions of those who roam the store’s aisles. Hints of red peek out from chocolate-dipped strawberries, jordan almonds model this season’s pastels, and self-serve bins nearly burst with Jelly Belly jellybeans. Wrapped in shimmering foil or cellophane, kosher truffles and edible replicas of famous paintings momentarily distract eyes from a chocolate fountain, which bubbles into a rich brown pool framed by a marzipan “No Swimming” sign.
Headlined by master chocolatier Joe Whaley and Pretzels by Jill’s Jill Frechtman, an all-star cast of instructors takes the helm during the shop’s signature candy-making classes. Among other delicious, hands-on lessons, teachers demonstrate how to swathe pretzels in Belgian chocolate at an old-fashioned enrobing machine. Kids also learn how to dip, mold, and decorate during one-hour workshops and birthday parties that teem with edible crafts and sugary confetti.
Huge wooden wine barrels are stowed overhead in the dining room at Athenian Greek Taverna. They lend a rustic authenticity to the interiors of the restaurant, which serves feasts of traditional moussaka, kabobs, gyros, and seafood. Before the main course, you can sample plates of creamy hummus and spicy feta dips; stave off the urge to steal food from other tables by adding a plate of flaming saganaki. For dinner, enjoy peasant-style plates of whole grilled seabass or trout. When you dine in, main dishes such as pita sandwiches, falafel plates, and marinated chicken come accompanied with wooden bowls of colorful salads.
The restaurant also offers catering packages for holiday feastings, parties, and corporate events, with a specialized focus on serving the pharmaceutical industry.
Specializing in seafood, Perfecto Mundo’s dinner menu compiles a colorful host of traditional Latin dishes fused with dynamic culinary inspirations that have been rated "very good to excellent" by Zagat. Comestible tag teams trade forkfuls from two entrees of their choice, such as the pan-roasted Nile perch, blanketed with roasted-corn relish and cabernet-merlot butter, or the lobster paella, with little neck clams poking out of a saffron risotto bed to applaud chefs’ talents. The harmonious notes of the sofrito-marinated french chicken breast hit high octaves with fried sweet plantains, and a tequila-grapefruit-and-cilantro mojo coaxes karaoke performances of Cheeseburger in Paradise. Diners can conclude culinary celebrations with two classic margaritas.