Deals in Long Branch

The dim sum lunch, or yum cha (literally “drink tea”), is the Cantonese answer to Spanish tapas. It is as much a tradition in New York City's Chinatown as weekend brunch on The Lower East Side. The bustling scene is all too familiar: packed tables, servers pushing metal carts while hawking their selections, the din of impatient, hungry diners. They wait for shrimp dumplings, steamed pork spareribs, roast pork buns, pork and shrimp shu mai -- the seemingly endless variety goes on and on. But for vegetarians, the choices can be few. When it comes to dim sum, seafood and meat dominate the menu. New York vegetarians need not despair, because there are two very appetizing dim sum havens for non-meat eaters, and they’re right in Chinatown. Buddha Bodai on Mott Street serves a completely vegetarian and kosher menu of dim sum favorites, ranging from shrimp dumplings to beef rice rolls. The restaurant is usually packed on weekday lunch hours with City Hall municipal types, while the weekend clientele consists of tourists, locals and the environmentally conscientious. An all-day menu of vegetarian iterations of Chinese standards is also on offer, with creative takes on dishes like roast pork and sesame chicken. Using seitan, tofu and yam starch (among other vegetarian and kosher-friendly ingredients) as substitutes, many of these plates will fool even the committed carnivore in appearance and flavor. The line outside the door on Sunday afternoons may be the best way to spot Vegetarian Dim Sum House on Pell Street. Crowds tend to gather on weekends, anxious for healthy vegetarian takes on traditional dim sum dishes. The array of vegetarian dumplings -- pan fried, watercress, snow pea leaf, monk dumplings -- draw in voracious vegetarians who want the variety of a full-scale dim sum restaurant without sacrificing their principles or lifestyle choices. The menu is comprehensive, full of inventive vegetarian fare using Eastern and Western-style vegetables, not to mention an exhaustive list of diced, sliced or sautéed mushroom dishes. At Vegetarian Dim Sum House, there’s no need to solely imitate meat dishes. Here, vegetables are allowed to take center stage.

Just because you’ve hauled the grill in from your patriotic backyard cookout doesn’t mean it’s time to let up on summer fun. Pack the post-Fourth-of-July week with a ghost story performed by a kabuki theater troupe, a free concert in Hudson River Park, and a three-course picnic in the Rockaways curated by French foodies. And, as always, check Groupon for other great things to do in New York City. Heisei Nakamura-za at Lincoln Center Festival Upper West Side | Monday, July 7–Sunday, July 13 In their first visit to the Lincoln Center Festival since their sold-out run in 2004, Japanese kabuki troupe Heisei Nakamura-za will perform Kaidan Chibusa no Enoki, a 19th-century ghost story. Look forward to cutthroat stage combat, theatrical grimaces, and raucous slapstick comedy from the elite troupe, which traces its roots back to the 17th century. Before or after the show, stroll to the Japanese Artisan Village, which will vend traditional textiles, dolls, hair ornaments, and other handicrafts in Lincoln Center plaza through Sunday. (Rose Theater at Jazz at Lincoln Center’s Frederick P. Rose Hall, 10 Columbus Circle; $45–$150; 7 p.m. each day with 1:30 p.m. matinees on Wednesday and Saturday) Photograph of Heisei Nakamura-za above: © Shochiko. Wild Beasts and Mutual Benefit Hudson River Park | Thursday, July 10, 6 p.m. The UK’s Wild Beasts are probably best known for singer Hayden Thorpe’s distinctive vocals, which can veer from soaring falsetto to guttural growl within a single line. Their 2014 album Present Tense may have toned down that roughness in favor of lush synthesizers and a smoother, R & B-inflected sound, but the new tunes still preserve the band’s intrinsic sense of drama. Get a taste this weekend at Hudson River Park, when Wild Beasts kicks off RiverRocks along with chamber-folk group Mutual Benefit. (free) Le Fooding Beach Club Rockaway Beach | Friday, July 11 French gastronomes Le Fooding return to New York City with this three-day event honoring the cuisine of the Sandy-ravaged Rockaways. Chefs including Christina Tosi of Momofuku Milk Bar and Andrew Field of Rockaway Taco prepare a three-course, picnic-style meal, which guests can pair with San Pellegrino sparkling fruit drinks and bartender-stirred mocktails. Saturday and Sunday tickets have sold out, but you can still grab a Friday ticket to kick off a long weekend or really long lunch break. (97-01 Shorefront Pkwy.; $40; seatings at noon to 1:45 p.m. and 2:15 p.m.–4 p.m.) Saturday Sculpture Workshop Long Island City | Saturday, July 12, noon to 3 p.m. This weekly event brings different artists to Socrates Sculpture Park to lead creative and kid-friendly arts-and-crafts activities. This week, artist Janelle Iglesias teaches kids to make geometric mobiles with straws and string. (free) Raekwon and Jay Electronica at the Brooklyn Hip-Hop Festival Williamsburg | Sunday, July 13 The Brooklyn Bodega–sponsored festival, which celebrates its 10th anniversary this year, brings two hip-hop heavyweights to the stage for its fifth and final night. With a feud with RZA brewing, Raekwon may not be in the mood to perform old Wu-Tang hits, but there’s plenty to love in his solo catalog—including some new tracks from Fly International Luxurious Art, due out this fall. The music doesn’t get underway until later in the afternoon, but those with tykes in tow can show up early for Family Day from noon to 2 p.m. (50 Kent Ave.; doors open at noon; $30+; buy tickets here)

You can’t rush perfection, but you can wash it down correctly. The DeMarco family explains why you won’t mind waiting for a slice at Di Fara Pizza and what you should bring to drink. Worth the Wait Dom DeMarco isn’t big on advertising. Probably because he doesn’t need it. Dom—owner, founder, and sole chef at Di Fara Pizza—knows he’ll have a crowd to feed no matter what. The masses waiting in line outside Di Fara’s modest storefront, next door to a 99-cent shop in Brooklyn, are evidence of that. So is the fact that they’re waiting for the chance to hand over $5 for a piece of pizza. Five bucks might seem a bit much for a single slice, but these devotees clearly don’t mind. Even Mayor Bloomberg weighed in on the discussion. “If you’ve ever had a really great slice of pizza,” he told the New York Times, “you know there are worse deals.” But the food at Di Fara doesn’t really need mayoral endorsements. Margaret DeMarco, Di Fara’s manager and Dom’s daughter, explained why the pies are their own best advertisement: “[The] pizzas are made with two cheeses and fresh, snipped basil and a drizzle of olive oil. The square is a slightly thicker crust, twice-baked, made with a richer sauce, and is a much heartier choice. The round is quite delicate in texture. We're famous for both." Margaret has worked alongside her father for more than 20 years now, and like the rest of her six siblings, she has, not surprisingly, developed cooking skills that she calls a “special art.” But dad is still in charge of all the cooking, and will be “as long as he has the strength and the desire.” He was born in Italy’s Provincia di Caserta, and he uses all imported ingredients for his pies—from the buffalo mozzarella cheese brought from Italy to the basil from Israel. While You Wait (and While You Eat): Take Advantage of Di Fara’s BYOB Option You won’t see mention of it on Di Fara’s website, but the pizzeria is also BYOB. In 2011, the Village Voice named Di Fara one of its 10 Best BYOB Restaurants in the city, encouraging guests to “uncork your best bottle of red and indulge in a marriage of gastronomic perfection." Margaret said that since the Village Voice article, they’ve noticed a lot of customers opting to bring along something to drink in the evenings. “Wine is usually the choice for most, but beer is also brought in,” she said. Margaret’s most important pairing recommendation for those settling in at one of the eatery’s coveted 19 seats? Try a slice of both the round pie and the square pie for the sake of comparison. After that wait, you’ve probably earned it. What Booze to Bring Serious Eats says: Czech Krušovice beer “Krušovice, with its sweet, almost caramel flavor, is a dark (basically black) beer, that's hardly found in the States … A cold Krušovice with a hot, olive oily, basily Di Fara's slice, is my idea of each food group at its best,” said writer Erin Zimmer, who suggests picking it up at Associated Supermarket directly across the street. Gothamist says: Italian red wines “Bring a bottle of chianti or a barbera.”