Operating since the early 1900s and voted Best Petting Zoo of 2011 by readers of the Long Island Press, White Post Farms stimulates visitors with a smorgasbord of exciting diversions. Guests commune with an exotic menagerie of man’s second-best friends in the petting zoo, home to zebras, kangaroos and a sublimely patient giant tortoise. Friends of the feathered can hang out at Ronnie’s Birdie Landing, a free-flight aviary that boasts a 70-foot waterfall and a flock of parakeets that moonlight as a Flock of Seagulls cover band (feed, $0.92–$4.61, is not included). Guests can also enjoy the company of faux furry companions, gawking at the spectacle of the animatronic Animal Band Jamboree and the Singin’ Chicken Show.
Goods from all regions of Italy jostle for attention in the wide front windows of A.S. Fine Foods, whose owners aim to represent the entire Italian peninsula in the stock of their deli and store. More than 35 years of experience inform their selection of epicurean goods, which range from house-made fresh mozzarella to gourmet pastas and their wardrobes of oils, sauces, and San Marzano tomatoes. The shop stays true to its origins as a pork and beef purveyor with a bountiful Italian deli counter that vends Tuscan porchetta and prosciutto de parma as well as home-made sopressata and capicola. Fresh bread from Brooklyn bakeries stars in the lunch menu of hot sandwiches, but not in any of its straight-to-video sequels.
Prime Time Butcher still wraps cuts of fresh meat in charming paper parcels. Owned by the same family for more than 30 years, the shop ages cuts of Prime beef, from chopped sirloin to london broil, in Prime Time's dry coolers alongside USDA Choice cuts such as standing rib roast. The shop's Bliss Burger patties are conjured from a blend of ground brisket and short ribs.
Prime Time Butcher also stocks a cornucopia of prepared foods, such as beef lasagna and beef-stuffed cabbage, or classic sandwich fillings such as genoa salami and Boar's Head bologna. Customers can custom-order catering and party packages to feed hungry partiers with entrees such as chicken marsala and eggplant parmesan, sides of teriyaki rice and house-made potato chips, and platters of cookies that disguise Cookie Monster's jury summons.
Since 1979, Horizon Foods has been delivering flash-frozen and pre-portioned dinner entrees directly to front doors, window stoops, and pneumatic hover decks. Each item arrives fully prepped to heat and eat, individually wrapped, and fully trimmed and de-boned as needed. Select from proteins such as antibiotic-free chicken fingers ($76.00 for 48 2-oz. portions), divers scallops ($99.00 for 36 2-oz. portions), and buffalo burgers ($89.00 for 20 5-oz. portions) for grilling, searing, or using as an aesthetic metaphor in a diorama about 19th-century westward expansion. Pre-rolled, pre-cut, and pre-stuffed eggplant rolatini ($84.00 for 24 3.5-oz. portions) makes a palatable, pre-sized main dish for herbivores and herbivoyeurs alike. Complete portion-by-portion nutritional info is provided with each item, which lets hunger-havers avoid the time-consuming process of converting pounds into kilograms and then back into pounds.
Jackie Morrison founded the Long Island Center for Yoga in 2003 to create a beacon within the community, one that would draw individuals seeking healing as well as spiritual and physical growth. To accommodate this range of interests, the schedule embraces a variety of yogic styles. Vinyasa and vigorous yoga classes build strength and endurance with dynamic asana sequences. Restorative yoga, on the other hand, incorporates deep, sustained stretches aided by supportive props. Yoga nidra, meanwhile, encourages introspection with time-honored meditation techniques.
Regardless of the style, self-discovery is a common theme at the studio. Unlike many practice spaces, Long Island Center for Yoga doesn’t hang any mirrors on its walls. This forces students to closely monitor their own form and technique, with instructors on hand to recommend modifications. The studio's Pilates, tai chi, and belly-dancing sessions similarly teach students to recognize the inherent connections between their minds, bodies, and untapped telekinetic abilities.
Called “an emporium of the delicious” by the New York Times, Bernard’s unites the freewheeling grab-baggery of a high-end market with the charm and comfort of an intimate café. The deli menu unites a slew of sandwiches, wraps, paninis, and pizzas, including options such as the teriyaki-glazed flank steak sandwich buttressed by onions, spinach, and melted mozzarella ($8.99) and the gourmet honey-mustard pizza ($7.49). Those whose daily grind grinds right through lunch hour can shop for what the New York Times lauds as “four star takeout” from Bernard’s menu of prepared fare. Quell hunger pangs by the pound with orzo salad and shiitake mushrooms ($9.99), orange-ginger or balsamic-glazed chicken ($11.99 each), beef bourguignon ($10.99), and a variety of other comestible sundries alchemized into dynamic dinners and peerless picnic fare.
Meats, cheeses, fruits, and veggies line the counters and display cases at DaVinci Gourmet Market, where chefs draw upon a palette of fresh ingredients to compose take-home entrees and catered meals each day. To-go containers nearly overflow with wild-rice salad or crab cakes, and entrees of grilled salmon or roasted chicken make for ephemeral table centerpieces. The sun rises over omelets and traditional two-egg breakfasts, and the lunch menu’s specialty paninis invoke the Leaning Tower of Pisa with their stacked toppings and unstable groundwork of toasted ciabatta bread.