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.
The soft glow of flames emanates from the stone fireplaces at Grillfire Long Beach, rippling over wall-mounted wine racks and settling upon diners with plates of herb-grilled pork chops and house-made chicken pot pie. Servers suggest wines from the wine list to complement these dishes as well as herb-grilled pork chop entrees, rich portions of macaroni 'n' cheese crowned with a layer of toasted herb bread crumbs, and the customer's iris color. Live music mingles with conversation during live performances on the weekends.
Pantano's Kitchen keeps its chefs busy all day. Starting with the morning's frittatas and pancakes, they transition to paninis, burgers, and deli fare as the hours progress. But they'll gladly make breakfast specialties all day alongside the more than 200 menu options diverse enough to please entire families or each head of a picky Cerberus. As diners deliberate further on build-your-own burger and salad choices, flat-screen TVs flicker with stock quotes and sporting events.
Chefs at Paninis and Bikinis press panini sandwiches in the kitchen, grilling ingredients such as oven roasted turkey, cranberry chutney, and brie cheese between slices of sourdough bread. In addition to the specialty sandwiches, they also toss crisp salads customized with sliced almonds, sundried tomatoes, and mozzarella cheese and pour mugs of coffee or fresh-brewed tea.