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.
Milan resident Beatrice "Bice" Ruggeri opened her first neighborhood trattoria in 1926. It was a family affair, with Bice preparing hearty dishes in the kitchen while her brothers and sisters waited on guests in the dining room. In the 87 years since the first plate of pasta was placed on the table, Bice Ristorante has spread around the world, buoyed by the visions of Bice's sons, Remo and Roberto. There are now dozens of locations across Europe, South America, Asia, the United States, and the moon.
In the kitchen at the Naples' restaurant, executive chef Massimo Pisati relies on market fresh ingredients to create his dishes. He crafts pasta entrees that include oven-baked lasagna with traditional bolognese sauce, beef tortellini simmered in a two-year-aged parmesan-cheese sauce, and linguine with clams. Fish and meat dishes round out the menu.
Richie's Restaurant, a family owned and operated establishment, decorates its dinner menu with Italian-steakhouse-style fare, such as pastas, steaks, veal, and seafood. The chef sautés grouper ($18.95) in lemon, garlic, and wine and shows the steak Romano ($13.95) who's boss by giving it a breading noogie and dousing it in garlic mushroom wine sauce. Fresh vegetables and creamy alfredo sauce cavort with noodles in the pasta primavera ($10.95), and veal parmigiana cozies up beneath bubbly layers of marinara and mozzarella ($13.95). Restaurant-goers can also wet their whistles with a choice from Richie's libations, such as house wine ($5.95), domestic beer ($3.95), or Corona or Heineken ($4.95). Soothing green walls embrace diners as they nosh atop equally soothing dark green tablecloths and slowly foster resentment toward the color orange.