The chefs at Four Food Studio and Cocktail Salon craft a new seasonal menu every 13 weeks that highlights fresh, local ingredients transformed into imaginative Asian-American fusion fare. Like misguided Battleship game pieces, fangs sink into the Four Style peking duck, half a roasted duck served extra crispy with cucumber, cilantro, and hoisin ($32). Cravings for carnivorous fixes and nostalgia meet their match with the Kobe meatloaf slathered in gravy and accessorized with peas and baby carrots ($21). The winter-squash ravioli brims with toasted pumpkin seeds and crispy bacon chips in a balsamic reduction ($24), and the 48-hour braised short ribs ($35) outshine their daylight-savings-time brethren, which only take 47 hours to prepare.
Senses come alive when sitting on the plush red couches at Kasbah Hookah Lounge. The sounds of DJs spinning tracks sync with the rhythmic movements of exotically clad belly dancers roaming from table to table, weaving through clouds of aromatic hookah smoke. Customers can puff on more than 85 flavor combinations of the house’s 24 Starbuzz shishas, including classic options such as mango, or pairings such as honey, vanilla, and mint. The house also crafts their own signature blends for the five VIP flavors, including cinnamon toast crunch, which pairs apple, cinnamon, and banana. Bottles of wine and pints of beer accompany hookahs on the table, providing all of the fillers for a comfortable night out without having to lug around childhood teddy bears.
Long Island's #1 Club for Latin Music Since 1996! Open Fri, Sat & Sun. Dance Lessons, Social Dancing, Drinks, Food, & amazing Dj's playing the best in Salsa, Merengue, Bachata, Cumbia & much more...see our website or facebook for more details.
In 1997, Chef Hok Chin moved to New York City from Hong Kong, where he’d been in training with some of the city’s finest chefs since age 14. Though his culinary talents were already formidable, the ambitious young chef faced a hurdle he couldn’t simply spatula himself over: the English language. Undaunted, he headed back to work the humblest kitchen positions and scrabbled his way back to the top at establishments such as Tavern on the Green, The Mark Hotel, and most recently, La Caravelle. In 2010, the multinational gourmet teamed up with nightlife impresario Brian Rosenberg, and the duo’s new venture, Sugar Dining Den and Social Club, drove Joanne Starkey of the New York Times to rave, “The food is delicious—much better than it has to be—and the service is excellent.”
Something between a nightclub and a fine-dining establishment, Sugar immediately immerses its guests in a world of bright lights, pulsing beats, and an arrestingly modern architectural scheme that sets a decorative forest of tree branches beneath a looming vaulted ceiling. After a dinner of gourmet fusion cuisine, such as Pacific Rim skirt steak with green chili potatoes and hand-cut sweet potato fries with maple-chipotle barbecue sauce, the eating area transforms into a dance floor soundtracked by some of today’s most popular DJs. The cocktail list keeps the party rolling late into the night with charmingly titled offerings such as the Black and White Cookie and the Swedish Fish.
Opened in 1939 by entertainer and vaudevillian Al B. White, Retro Lounge & Grill now forges fusion cuisine with an internationally inspired menu. Meld genres with appetizers such as vegetable tempura ($8) and piñata-friendly baby lamb lollipops ($9). The shrimp yuccanut entree ($15) swims in a coconut-cream sauce before pairing up with a side of mashed yucca. Retro Specialty chicken wings ($6–$20) strut with an array of seasonings, including jerk, oriental, and traditional buffalo. Diners can satiate sweet teeth on a slice of bread pudding drizzled in maple syrup and served with vanilla-bean ice cream ($7).
The Cue Bar is the place to go for beers and sliders with your buddies after work, or a glass of wine after the movie during a hot date, or on a nice day just because. This is a centrist joint, a community-oriented spot, a place with something for everyone, and with special appeal to locals. "NYDaily News.com"
At Conga’s Bar & Lounge, the weekend begins on Thursday night, when DJs set up their decks for the first of three straight evenings of musical mixology. They lob Latin and Top 40 beats through the venue, caroming subtle bass lines and fervent tempos off the Cuban-themed décor.
All week long Conga’s kitchen slings wings spun in signature sauces, such as cranberry honey mustard, Louisiana ranch, and a Jack Daniel’s zest. Bartenders pour pitchers from 11 beers on tap, and they also dice fruit for sangria and shake exotic cocktails, such as the electric-red or blue fishbowl, named for its globe-like cup and ice cubes shaped like tiny plastic castles.