Since its founding in 1946 by Louis Mancuso, a flying instructor for the British Royal Air Force, Mid Island Air Service has graduated more than 5,000 pilots from its flight school. Its flock of FAA-certified flight instructors imparts the aeronautic knowledge and pixie dust required to achieve a number of certifications, from private to commercial-instrument to sport pilot. Based out of both Brookhaven and Long Island MacArthur Airports, Mid Island boasts a combined hangar space of nearly 200,000 square feet, enough to provide FBO services to small-aircraft owners alongside its own stable of training and rental aircraft.
When an outbreak of bedbugs overtook New York in 2010, residents, business owners, and members of the media alike turned to Steve Free for help. The expert exterminator had been combating pests for more than 20 years, captaining a team of highly trained technicians at The Bug Stops Here, Inc. Techs went to work immediately and still journey to more than 2,000 local homes, gardens, and workplaces each month to banish unwanted insects and rodents with their comprehensive Integrated Pest Management system. The system combines current information on the lifestyles, habits, and deep-seated insecurities of pests with the sensible use of professional control products, ensuring the most effective results with the least damage to the surrounding environment.
The scintillating scents of curry and ginger waft through Bombay Club to capture wandering noses from a comprehensive menu full of authentic Indian flavors. Vegan dishes fall in step with culinary commands to feed meatless militias with cumin-spiced potatoes and cauliflower in the aloo gobi ($14), while tempered vegetarian allies dine on the baigan bharta, puréed eggplant infused with a blend of ginger and freshly ground spices ($12). The deft chefs assuage kebab cravings with many speared specialties from the tandoor oven, such as the red-masala-marinated shrimp bihari ($19), or chicken malai enclosed in a creamy-sauce chrysalis ($16). Peruse the British Curry House menu for dishes reflecting an Anglo-Saxon influence like beef saag, distinguished by its creamy spinach and unruly devotion to Tottenham Hotspur ($18). Sides of fragrant basil-cheese naan ($6) and lentil-enhanced tamarind rice ($6) soak up stray sauce droplets and pre-clean plates for weary dishwashers.
Sooner or later, all business come to a point where they must pivot or perish. For Pool & Spa Service of Long Island, this moment came shortly after its founding in 1985. The company's founders recognized the need to transition from simply installing high-end pools to servicing them for homeowners who were away too frequently or just couldn't keep up with the work. From then on, the outfit's trained pool technicians have handled all aspects of in-ground pool maintenance, from replacing liners to vacuuming out the dirt and debris that homeowners are unable to remove with a pasta strainer. The team makes service calls as part of weekly maintenance packages or as one-off visits, such as seasonal pool openings and closings.