Just outside of Naples, Italy in a town called Dugenta, Salvatore Diliberto's family crafts its own wine each year and stores it in the cellar of the castle next door. Though miles away from the vineyard and the old stone building, Diliberto carries on the Old World techniques at his Jamesport winery, where he tends to several acres of vines including franc and chardonnay. He presses the grapes, barrel ages the wine, and bottles it with Diliberto labels?some of which bear an artistic rendering of the castle in Dugenta.
In his tasting room, Diliberto presents his specialty wines to guests during a tasting experience designed to transport them to his ancestral home. He forgoes the bar experience in favor of the small table settings that one finds staggered outside an Italian caf?. A mural on one end of the room further heightens the sense of travel, trading the North Fork for the bustling streets and sentient traffic lights of a Tuscan mountain town.
Soft candlelight illuminates the pistachio-green walls and minimalist decor of The Grill Room, a Zagat-rated, Manhattan-style restaurant that draws on pancontinental influences to craft its menu of New American fusion fare. While guests mingle over plates of chili-rubbed pork tenderloin and hearty Black Angus new york strip steaks, bartenders fill martini glasses with violet, green, and marbled cocktails and shake classic gin martinis to crystal-clear perfection. In the kitchen, Executive Chef Miguel Berrios oversees the creation of delicacies such as tuna tartar, Prince Edward Island mussels, and hibachi ribs. While the weekend crowd awaits tastings of his latest masterpiece, jazz musicians set up on the stage and prepare to regale their audience with saxophone solos, walking basslines, and crooning recitations of the bar?s daily specials.
Lovebirds flock to Verace for Italian cuisine.
None of the fare at Verace is low-fat, so you'll have to put the diet aside for a visit here.
Find the perfect vintage to complement your meal — Verace offers a fine selection of wines, beers, and beyond.
Warm weather, delectable dishes, and an awesome atmosphere make for a dream night out at Verace.
Reservations are available, so give the restaurant a call before you head over for the fastest seating.
Wear what you like when you dine at Verace — the restaurant has a chill vibe just right for casual dining.
Carry-out is also available for those who prefer to enjoy Verace's cooking from the comfort of their own home.
Love valet? At Verace, you can make use of the curbside valet service.
A night out here can be a bit pricey, so prepare to shell out a bit more.
Castello di Borghese Vineyard & Winery cultivates its grapes in Long Island soil, but its culture can be traced back to ancient Italy. In addition to Italian-inspired and wine-centric events, owners Marco and Ann Marie Borghese use old-fashioned growing and fermentation techniques to create their red and white wines. A fruity pinot noir and crisp sauvignon blanc are among their most popular varietals, but they also produce
cabernet franc, meritage, and chardonnay. These wines—and the care that goes into them—have earned praise and awards from the New York
Wine & Food Classic and the New York Times.
Cars whizzing down the North Wading River road could easily miss Michael Anthony's Food Bar, a handsome restaurant nestled amid leafy trees and residential homes at the threshold of wine country. The lucky patrons who do find the eatery, however, are rewarded with the dazzling site of pristine white tablecloths set with sapphire glasses, colorful hot-air balloons dangling from lofty white rafters, and bright walls speckled with vivid decor. Diners can then take a seat upon one of the soft cushions to nibble on oysters and toast their great discovery with a glass of fine wine.
Meanwhile, in the restaurant's kitchen, Chef Michael Anthony is hard at work folding fresh seafood, premium meats, and imaginative sauces into a variety of small plates, pastas, and seasonal specialties such as the pumpkin chicken with balsamic-rosemary butter or the duck breast with apricot-apple chutney. Michael has spent the last 25 years perfecting his signature "New American Cuisine" recipes, favoring inventive ingredients such as toasted-sage olive oil.
Daniel Carmody's Restaurant & Public House treats patrons to ice-cold beers paired with a spread of hearty plates home-made with fresh ingredients, from beer-battered fish and chips to rib eye steaks and spicy chicken wings. As they laugh with friends and sip frosty brews, guests watch sports on an arsenal of 25 televisions, or dance and sing along to live music each Friday and Saturday night.