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 caf?: 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.
A wood fire crackles in a stone hearth, the warm glow of the flames lighting the inside of a cozy Victorian house. Visitors might think they've stepped into a New England country inn, if it wasn't for the white-linen-swathed tables that populate the room—not to mention the aromas of French-inspired, New American cuisine that hang in the air. The genteel space serves as the dining room of Barney's Restaurant, the brainchild of Executive Chef Mitchell Hauser. He waxes Continental with succulent foie gras, goat-cheese-crusted filet mignon, and duck confit, while also paying homage to closer-to-home culinary motifs with crab cakes, crispy-skin salmon, and mussels from Prince Edward Island. Colorful and artistic platings bring each dish to life, but the presentation is not the only area in which Barney's goes the extra mile: Mitchell and his staff scour local markets for the freshest produce to work into their menu, ensuring that each dish pops with flavor and has a passing allegiance to the region's sports organizations.
The experience at a restaurant is usually about the food going into diners’ mouths, but with chef Richard Desmond, it's often about the sounds coming out of his. Desmond is known for bursting into spontaneous operatic performances in the dining room during breaks from his work in the kitchen. At Om Bistro, he and his staff harmonize aspects of French and American cooking. Cooks prepare upscale appetizers such as smoked-trout cakes in horseradish rémoulade and pan-seared foie gras napoleon with caramelized mango. The eatery's mac and cheese puts a spin on an old favorite with local english cheddar, turkey bacon, and a crust of herbed bread crumbs. Long Island duck confit glistens with raspberry sauce, and short-rib pizzaiola is served over pappardelle pasta. Lamb shank is braised for five hours with merlot and rosemary and then finished over roasted fennel orzo. In Om Bistro’s yellow-walled dining room, diners at white-clothed tables can gaze at gilt-framed paintings. Artwork is replaced by TVs in the lounge, where guests can sip cocktails and watch sports.
Owners Sarac and Eddie divide up duties at Mermaid Restaurant, as Sarac infuses traditional Italian and French recipes with his signature flair in the kitchen and Eddie dotes on patrons and their imaginary dates in the dining room. Eddie and Sarac's symbiotic relationship mirrors that of their Italian and French dishes, which seamlessly mingle on the menu. Upscale entrees bridge the gap between the two countries: short cavatelli pasta brings the flavors of Italy, while côtelettes d'agneau, grilled baby lamb chops in a rhone red wine demi glace sauce, fills patrons’ mouths with French-born flavors without anyone having to lick the Eiffel Tower.
A hefty list of wines complements both the upscale fare and the ambience, with racks full of bottles surrounding the dining room. Soft light shines down, accenting hardwood floors, and crisp white tablecloths make an elegant landing pad for each dish or drink.
Barbara Bratone once served as the executive director of La Napoule Art Foundation in France’s Côte d’Azur. Arthur Bratone served as the managing partner of a private company in the Middle East. Their shared international experience—and palates for international fare—come to life at Bistro Rollin. The two have rigid standards for selecting their ingredients: they get as much local and organic produce, sustainably farmed seafood, and antibiotic- and hormone-free meat as possible. This makes for a rich selection that spans brunch, lunch, and dinner. Creamy endive and roasted apples and prunes lend the tender Long Island duck breast extra flavor. Chef Manny Lozano and his staff also pan roast skate with acorn squash and roast racks of pork. It’s no surprise that the spirit selection is locally harvested, too: whiskey from Gardiner, New York, bourbon from Brooklyn, and gin from Great Barrington, Massachusetts, pour into artisanal cocktails. Cozy, intricate decor rounds out the experience at Bistro Rollin. Beneath original tin ceilings—the space was constructed in 1910—guests slide into dark wood chairs that match paneling hand made by a local cabinetmaker. The granite bar is also custom, its wood base built to fit into the space as snugly as the pieces of a puzzle that depict a bug in a rug.