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.
Dubbed for a Revolutionary War hero, Elijah Churchill’s Public House awards stalwart appetites with a hearty menu of pub-style plates flanked with pints of bottomless soda. Pairs can shush stomach duets with forays into twin starters, exchanging coy glances over Pernod oysters slinking in the half shell behind spinach-panko veils, or plucking commas of Cajun-spiced shrimp from a bed of grammatically correct field greens. Tureens of authentic Guinness stew introduce turf-bound beef to a tide pool of Burgundy gravy, while stuffed sole platters pry eyes away from the crackling fireplace by juggling chunks of crab and scallop beneath drizzles of lemon pepper sauce.
The Healthy Beli’s organic juice bar, one of its biggest draws, transforms organic vegetables and fruits, such as carrots, tomatoes, and cucumbers, into delicious and healthy blends for juices and smoothies. Juicers can churn out an iron-rich creation laced with kale, broccoli, beets, and apples, or customers can try the slightly tarter Apple Aide packed with apples, lemons, and lemon rinds. In addition to mastering the art of the juicer, The Healthy Beli's staffers are no slouches in the kitchen, either; each day, they whip up fresh cafe favorites ranging from salads and wraps to bison burgers and gluten-free pizzas. They also take show off their skills outside the confines of the restaurant, offering catering packages for events of all types.
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.
The treats may be frozen, but that doesn't mean they're not flexible. That's because the colorful self-serve dispensers that line Yogurt Crazy?s bright purple walls are equipped to send a rotating lineup of 12 different frozen-yogurt flavors into cups, including nonfat, low-fat, and dairy-free varieties. Guests mix and match their own creations, choosing from flavors as diverse as pomegranate-raspberry tart and Heath toffee. Each swirl of yogurt can then be outfitted with kiwi, Reese's Pieces, and other selections from the topping bar?s 36 mix-ins, which means that patrons can customize their frozen desserts without the gooey mess of branding them with a hot iron.