Chef David Gandolfo brings culinary skills accrued in the Big Apple to 5th Avenue Deli, a New York–style delicatessen overlooking the rustling greenery of Cambier Park. Lunch partners sip soft drinks through straws while a sandwich or wrap from the lunch menu busies happy hands like a puppet riot. The roast-beef classic heaps slices of white, wheat, or rye bread with cool strata of homemade roast beef, veggies, cheese, and caramelized onions. Mouths create fjord-like inroads along the edge of the Norwegian smoked-salmon wrap, which marries velvety cream cheese and capers within a hearty wheat cloak. Sides of house potato salad and two pickles round out the meal, which patrons can enjoy at indoor tables or on a sun-spritzed dining area that lets guests enjoy outdoor eating without the risk of stepping in a nest of park rangers. Eyes take an urban tour by meandering through the deli's photos of the Brooklyn Bridge, Empire State Building, and other landmarks.
At Yabba you’ll find the best steaks, seafood and specialty grills in town! Sit back and relax in our casual fun island atmosphere, where you don't have to dress up, and if you do, you'll still feel at home. Yabba Island Grill is the perfect spot for the grandchildren, grandparents and the kid in all of us!
When Gerald Bennett began work as head chef at the InterContinental Hotel in Cleveland, he was accustomed to whipping up dishes for celebrity clientele. But when the royal family of Dubai came to visit and he served them in their opulent suite, he never thought they'd ask him to leave with them as their personal chef. Since returning to the states and stepping into his role as the president of the Private Chef Association, Gerald has worked to bring his gastronomic prowess to the masses through Food Fun Adventure’s classes and tours. He passes along a visible passion for culinary fusion, which shines through in dishes blending French and Thai or American and German influences.
Culinary tours take participants to local sushi houses, steak houses, and bistros, each highlighting specialty dishes. When head chefs come out to greet their visitors, they often divulge culinary secrets and answer questions about curfew hours for free-range ingredients while doling out tapas and other small plates.
In a more hands-on culinary experience, customers gather in classes and learn to refine dishes based on a chosen theme. Using mostly local and organic ingredients in two kitchen classrooms, chefs show students how to craft delicacies such as scallion waffles with orange-zest chicken and tagine-roasted rack of lamb. In one kitchen, which doubles as an art gallery, knives flick through ingredients, and pots clatter at island stations and small burners. The company’s event center, Heaven, fills with chatter as up to 40 pairs of students filter in. Beneath projectors for screening chef demonstrations and documentaries about the life of a paring knife, separate kitchens equipped with ovens and burners fill with the bustle of creation, which gives way to reverent exhalations as patrons finally sample the fruits of their labor.
As the founder of Domino’s Pizza, Thomas Monaghan knows all about fast delivery. But instead of pizzas, his new venture, Gyrene Burger, delivers juicy hamburgers with all the precision of a military enterprise. It makes sense, given that its name is derived from a nickname for Marines—Gyrene combines GI with Marine. “Hamburgers are more popular than pizza,” Monaghan, the founder of Ave Maria University, whose mascot is also a Gyrene, told the Naples Daily News. “My bag is delivery, so I thought I had something there.”His goal for the delivery-centric eatery—it offers no seating—is to get the burgers to customer’s homes in 15 minutes or less, something that is helped by the 1.5-mile delivery radius and the succinct menu, which hosts only a pair of burgers: the classic and the deluxe. Like the abstract artwork of a retired food critic, both flaunt layers of bacon and american cheese, but the classic keeps it simple with ketchup, mustard, and pickles, whereas the deluxe sports lettuce, tomato, and mayo. With such a condensed menu, chefs can focus on tracking down the freshest beef and veggies, as well as baking the sesame buns that bookend patties each morning.
The bakers at Monkey Bread Factory concoct flavorful confections that hybridize sticky buns and cinnamon rolls (a $5 value each). Their home-baked monkey bread consists of fresh dough coated in cinnamon caramel, loaded with fillings, and served warm. The monkey bread comes in four varieties: Mon“Keylime,” Coconutty Mon“Key,” Nanna Mon“Key,” and CinnaMon“Key.” Locals can enjoy their treats on the Monkey Bread Factory's outdoor patio, and those outside of paragliding range of the brick-and-mortar establishment can take solace in the fact that the confections ship nationwide (shipping cost not included in today's Groupon).
Abbot’s Frozen Custard churns out cones, sundaes, and shakes using a secret custard recipe dating to the company’s inception in 1902. Since its custard craftsmen begin each day reenacting a scene from The Iceman Cometh and mixing a fresh batch of custard, the menu culls its flavors from a rotating list of favorites such as vanilla almond, black raspberry, mint oreo, and peach cobbler. Cones and dishes serve up velvety scoops for small nips with a spoon or lavish licks held steady by a homemade waffle cone. Build-your-own sundaes allow customers to customize a custard confection by selecting a custard, syrup topping, and extra treat such as sprinkles, peanut-butter cups, or oreos; milk shakes, smoothies, and floats are on hand to appease devout straw-lovers. Between sips, slurps, and spoonfuls, customers can exercise their munching muscles with bites of Island Gold buttered-rum-toffee puffcorn, or save the golden, caramelized treasure for a trip to the Bahamas, where it may be used as legal tender.
Conceived between stickball games and stoop-sitting sessions in 1950s Brooklyn, Uncle Louie G’s Ice Creams and Italian Ices brim with nostalgia for childhood. The scooping staff rewards smiling sweet teeth with free samples of more than 30 kosher ice-cream flavors that may then mold to crunchy cones or chewy paper cups savored on the shop’s outdoor patio. Italian ice comes in spumoni, cappuccino breeze, passion fruit, and more than 40 other fresh flavors, including four sugar-free varieties.