Its 10,000 square feet includes saunas, rain showers, lounges, a fitness studio, and spa treatments. So, is it any wonder that many visitors to The Spa & Salon at East Wind opt for an all-day pass? Palatial architecture?swooping curves, high ceilings, and hot tubs requiring small staircases?present a dramatic backdrop for the candlelit tiled mosaics and marble slabs that decorate the space. Whether the objective is to sink into quiet luxury, utterly transform one's appearance, or achieve a goal somewhere in between, the spa's utterly comprehensive style makes for a getaway from everyday stress. Couples suites complement a romantic day away with massages and flutes of champagne. Black Baltic mud, milk with honey, and Dead Sea salts are among body therapies' ingredients, which soothe as they beautify. Intensive skincare treatments and fastidious mani-pedis prep clients for their false-mustache- and thimble-modeling gigs. Recently, the spa expanded its scope to include salon services.
Working behind his traditional, glass-front sushi bar, Chef Sho makes believers out of discriminating palates by forging an alluring Japanese menu of delicately fried delights and richly flavored fish straight from the sea. Warm, exotic appetizers such as broiled squid fire gustatory starting pistols before diners delve into heartier entrees from the kitchen, including beef marinated in teriyaki sauce, pork sautéed in ginger sauce, and vegetable tempura.
Ranked first of 177 Zagat rated sushi restaurants, Takara Japanese Restaurant’s sushi bar showcases Sho’s knack for marrying unique flavors, as tasted in the Love lobster roll, whose spicy mayo adds a tangy zest to sweet crustacean flavors. Rather than swallowing a television remote, diners can mute growling stomachs with the Oz roll’s blend of tuna and buttery avocado sliced with laser-like precision. Takara Japanese Restaurant offers catering for private and holiday events, please contact for more information.
Peppercorn Cafe is nothing if not cozy. At a wrap-around bar made of unpolished granite and waxed cherry wood, bartenders pour draft beer or cocktails as guests converse and watch football. Just around the corner from the lounge, diners gather around tables draped in white linen that brightens under torrents of natural light by day and softens under the wall sconces by night.
The homey family restaurant is the joint venture of two Long Islanders, and the menu reflects it. Executive Chef Dave Moritz sticks to the founders' North Atlantic roots with a menu filled with unconventional takes on New York seafood favorites. Pot pies, for example, come stuffed with lobster, and the crab cakes are served on cranberry scallion couscous—a break from the traditional method of serving them inside a grizzled sea captain's pipe. Little Neck clams mingle with chorizo on the appetizer menu, creating a segue into the turf portion of the menu, which includes braised beef short ribs and New York strip steak with crumbled gorgonzola.
As a man who grew up on the river, the grandson of a boat builder, Dick Blakeslee knows all about the sea and its creatures. Blakeslee even owned a former ship store on the river, the Sun DEK Marina, but his dream was always to own a restaurant, so he turned that store into a snack bar, and from there, it continued to grow. Now it's a full-service gourmet steak and seafood restaurant with a full raw bar overflowing with clams, oysters, and shrimp and seafood entrees including broiled salmon and fish tacos.
Situated right on the water, The Oar offers views of boats bobbing, whether you’re seated on the outdoor patio or in the nautical-themed dining room. Its wood paneling, sailboat art, and crisp white linens evoke the decor of a luxury yacht. Even during the wintertime, the riverside eatery brings cheer with views of the annual Christmas boat parade—a heartwarming display of twinkling lights and Santa riding up and down the river at the top of a water-ski pyramid. The tradition, which brings thousands to the river every year, was actually something dreamt up at The Oar 10 years ago.
Adorned in their signature denim shorts, black tank tops, and Timberland boots, the Canz-a-Citi Girlz greet each Canz-a-citi Roadhouse guest. In between handfuls from endless bowls of complementary popcorn, diners can munch on wings slathered in scorching “Dirty Canz” hot sauce, burgers with one, two, or three 5.2-ounce bacon-topped patties, and fried Twinkies or Oreos. More than 200 kinds of canned beer, 20 drafts, and colossal cocktails such as sangria or jungle-juice fishbowls wash down each bite until 4 a.m., seven days a week.
Wood hues, brick walls, and a metal roof create the roadhouse atmosphere, as does decor such as license plates covering the ceiling, a beer-can-lined bar, and old hubcaps patrons can use to reflect light while tanning in the parking lot. Up to 60 TVs also broadcast UFC bouts and accompany visitors during weekly karaoke in each restaurant.
Curry Kebob House expands beyond the bounds of its name with a diverse menu of beef, chicken, and lamb dishes, all made with halal meats. Helmed by chef Sameer Ahmad, the kitchen team slow-cooks shredded beef and lentils for a dish called haleem, dappled with blackened onions and lemon, as well as whips up plates of creamy and tangy chicken tikka masala. Delicately spiced Pakistani specialties include karahi gosht—goat cooked in a thick tomato sauce with chilies—and chicken karahi, which is cooked in an iron wok with ginger and spices.
The Indo-Pak restaurant is modeled after the casual eateries in India and Pakistan, with red tablecloths draped over petite tables and traditional artwork adorning the exposed-brick and wood walls. Strings of twinkling lights dangle at the entrance, signaling to diners that they’ve found the right place and confirming that fireflies are very cooperative after being fed kebabs.