The neon sign adorning Krish's entrance looks to be unchanged since the ice-cream parlor established itself in the area in 1955. The outdoor patio echoes this '50s feel with aqua-colored tables perched beneath matching umbrellas and nearby murals of ice cream, burgers, and fries that hint at the treasures in store. Inside, the staff concocts more than 35 housemade ice-cream flavors, ranging from chocolate chocolate chip and fluffernutter to peach and black raspberry. This delectable diversity helped earn Krisch's the title of Long Island Press's readers' pick for the Best Dessert Place from 2010 to 2012. Krisch's also transforms this creamy dessert into a variety of treats, adding dollops of it to sodas, whirling it into shakes, and topping it with housemade whipped cream for sundaes.
Krisch's dining room carries on its patio's decorative motifs, flaunting vibrant aqua shades and chrome accents typical of a mid-century diner or mermaid's classic Corvette. Once settled into four-tops or red booths, patrons order from a full menu of comfort fare such as hefty half-pound burgers, deli sandwiches, and homestyle entrees of meatloaf, roast beef, or southern fried chicken.
To characterize Ginza as swanky is a bit of an understatement. In the expansive dining room plush chairs and candlelit tables rest beneath high ceilings, from which thin, golden chains drape beneath studio lighting. Amid Japanese statues and photomurals of pedestrians, the wait staff ferries platefuls of creations made at the sushi bar and the kitchen, including one of 19 specialty rolls or grilled filet mignon. In the lounge, bartenders pour eight signature cocktails, sake flights, or wines from various countries such as California, France, Italy, and Japan.
Cornucopia's Noshery, selected as Newsday's Best Pancakes in Long Island, pelts most of the food pyramid at brunch-goers. With a menu that rotates in tandem with the axis of the Earth, Cornucopia turns out inspired spins on daytime meals. Yolk-swimmers can dive into a pool of three-egg omelettes ($8), such as the Corny Big Boy, an exceptionally large lad dressed snappily in sausage, bacon, and ham. The special pancakes, topped with granola and yogurt or a choice of fruit ($7.50), have been known to sidle up to the toast ($1.50), cheesy hominy, or Irish oatmeal ($3.50 each). Get your own goat with the veggie goat sandwich, grilled veggies, herb goat cheese, mixed greens, and roasted onions living under a focaccia bread bridge ($7.50). An open, sunny eatery that blossomed from the stems of an old flower shop, Cornucopia's supports local farms, organic and fair-trade coffees and teas, and spurring endorphin release with a cascade of comestibles.
It all started with a patty. When Ephraim and Mavis Hawthorne would prepare their family's recipe for the traditional Jamaican meal in their St. Andrew's bakery, their son Lowell would follow along. He would watch studiously as his parents filled golden pastry pockets with steamy mouthfuls of jerk chicken, spicy beef, curried shrimp, soy, or veggies, memorizing the feel and consistency of the patties and the mouthwatering smell gradually filling the warm kitchen. Lowell and his siblings crafted a well-rounded menu from their family’s still-secret recipes and took it to the Bronx, where they opened the first Golden Krust restaurant in 1989. Since then, the popular Caribbean chain has spread over nine states, and Lowell's business savvy has earned him recognition, including an Ernst & Young Entrepreneur of the Year award and a thumbs-ups from every Fortune magazine in his doctor’s office. The Hawthorne siblings have shared their success with both the American and Caribbean communities, creating a foundation in honor of their parents that grants college scholarships and sponsors educational programs.
High ceilings with exposed piping lend a modern vibe to Toro Pazzo and serve as a foil to a menu of time-tested Italian dishes. Executive chef Alan Pucci, a native of Lucca, Italy, draws upon an array of Italian meats such as prosciutto and sopressata as well as olives, grilled artichoke hearts, and fontina, gorgonzola, and pecorino cheeses. In the bustling kitchen, the crew rolls dough into potato gnocchi and fresh rigatoni, which fill pasta dishes and sate diners before trips to the National Dry Macaroni Card Museum. Curlicues of steam unfurl from veal scallopini with fresh sage and prosciutto and pistachio-encrusted salmon in a lemon beurre blanc.
Behind Toro Pazzo's bar, an indoor waterfall trickles as mixologists concoct dessert cocktails such as vodka-infused root-beer floats or birthday-cake martinis with sprinkle-encrusted rims. Brimming with bottles imported from Sardinia and Tuscany, the wine list offers pairing for any dish, and on some evenings live bands fill the eatery with lilting guitar strains.