All instructors at Cosmic Kites Kiteboarding boast certifications from either the International Kiteboarding Organization or Professional Air Sports Association, and instill others with the knowledge they've gained during land- and water-based kiteboarding lessons. During land classes, students launch trainer kites, while water-based lessons allow pupils to skip wakes and mow overgrown seaweed while learning fundamentals. For more advanced or specialized instruction, the staff also teaches participants how to perform special maneuvers, tricks, and jumps on water. Additionally, the staff can introduce clients to a range of complete kitesurfing packages, as well as new or used boards and kites, and boots and wetsuits.
Helming additional locations in North Carolina and the Dominican Republic, Cosmic Kites currently sponsors two Dominican riders in their global quest on the World Kitesurfing Tour. When not supervising adrenaline-soaked adventures, Cosmic Kites maintains existing kiteboarding locations, works to open new ones, supports youth sporting events, and develops new ideas for boarding safety that aren't as costly as installing inflatable beaches.
An exposed brick wall hung with Italian posters and hanging lanterns stands by a bar with a stone base, matching the rustic feel of Nick's menu of Italian classics. It's a cuisine that's garnered attention from Newsday.com's Peter M. Gianotti who wrote that the eatery "delivers full-flavored and very generous Italian-American cooking that's just as welcome as any rare T-bone or minestrone di fagioli." He also mentions the pizzas, which chefs bake in a brick oven and can prepare gluten-free or oxygen-free for those accustomed to eating in the cold vacuum of space. Alongside such dishes, the eatery pairs chiantis from Tuscany and pinot grigios from Atlo Adige pulled from their hand-picked wine list.
As diners choose from a menu of upscale cuisine crafted from local, organic, and seasonal ingredients, their eyes feast on picturesque views of Long Beach’s boardwalk and the ocean beyond, which The New York Times calls "the best ocean views in Nassau County." Whether they’re seated in the 130-person dining room, at the private chef’s table, or in the wine room surrounded by 2,000 bottles of wine from around the globe, they sample delicacies such as caviar and Kobe-beef burgers.
For 25 years, Long Island's crew has made bagels using an old-fashioned water-kettle approach, purveying the doughy treats well beyond their breakfast boundaries. A menu of breakfast edibles urges early eaters to slather an assortment of hand-rolled, freshly baked bagels ($0.90)—in varieties including poppy, onion, cinnamon raisin, and oat bran—with their choice of up to 17 creamy toppers ($1.75+) including vegetable, chocolate chip, and roasted garlic and herb. Coffee ($1.45+/12 oz.) gives nerves the jolt that early-morning fire breathing fails to provide, and french toast lightens spirits when drizzled in streams of liquefied giggles ($5.50). Lunch options allow midday munchers to fill their food processors with dishes including the Bubbalicious ($6.79)—made with fried chicken cutlets, melted mozzarella, bacon, and spicy barbecue sauce, all piled on top of a bagel—or the more heart-heartening bagel-embedded tuna fresco salad ($6.49).
It takes hours to drive from Long Island to Philadelphia, but the group of friends who opened Ribeye Bros Cheesesteaks made the trek countless times for the sole purpose of devouring the city's signature sandwich. During those trips, they tasted so many versions that they began to imagine their own. "When perfecting the cheesesteak, we wound up seeing all the different cuts of steak you could put in them that taste better,” co-owner Damian Walsh explained to Long Beach Herald writer Alex Costello. “The places where I enjoyed the cheesesteaks more, because we started going to all different places, I liked the ribeye meat."
A statue of a cow is proudly displayed atop the restaurant's roof, a constant reminder of the group's devotion to the tender cuts of ribeye that they slice thin, grill, and pile onto hero rolls bought from a Farmingdale baker. Customers can opt for a similar sandwich made with grilled chicken, and choose from toppings such as bacon, broccoli rabe greens, or fried egg. Cooks layer provolone, cheddar, blue cheese crumbles, or haikus written in Cheez Whiz atop meat, and pour on condiments such as jerk sauce or buffalo sauce. To wash it all down, patrons can sip classic soda shop beverages such as chocolate egg creams or milk shakes that are mixed by hand.
Founded in 1954 by James McLamore and David Edgerton, Burger King rapidly expanded from humble beginnings as a lone burger joint to more than 12,400 locations across 79 countries today, making it the second-largest fast-food-hamburger chain in the world. Its signature burger—the Whopper sandwich—consists of one to three flame-broiled, quarter-pound beef patties crowned with a miniature fedora and a fully customizable array of toppings such as tomatoes, onions, and dill pickles. Focused on continual improvement, the chain recently reinvented the fries that accompany each value meal, outfitting the spud slices with a thicker cut of potato for a fluffier texture on the inside and crispier golden-brown exterior. A spread of decadent desserts including dutch apple pie and an Oreo sundae keeps sweet teeth from elongating into fangs, and made-to-order breakfast sandwiches clasp eggs, american cheese, and bacon, sausage, or ham between two halves of a flaky croissant to round out the speedy menu.