Broiled, baked, steamed, fried, or stewed. Those are just a few of the ways that the cooks at Long Island Fish & Chips handle their fish, shellfish, and freshly caught seafood. The culinary team also proves that casual comfort foods from the ocean are an international favorite by incorporating spices and flavors from Cajun, southern French, and New England cuisines. Beyond seafood, the menu also features a selection of smokehouse dishes from terra firma, including everything from barbecue platters to burgers.
The maritime theme runs deep, though, spilling over into the restaurant's blue- and gold-hued dining room. Fake fish adorn the sunny walls. Blue lights mark the coastline along an expansive mural of Long Island, and a bubbling aquarium sits near the front entrance. A life preserver even hangs on one wall, doubling as a pillow for patrons who want to nap in between their lunch and dinner orders.
A display case of oven-fresh pizzas and savory side dishes greets diners when they approach the counter at Vincent's Pizzeria. The cooks bake dough in all shapes and sizes, selling slices or entire pies of Neapolitan, Sicilian-style, and deep-dish pizzas. Each cheesy canvas emerges from the oven with a layer of toppings from a selection of 12 meats and vegetables, which includes garlic, bacon, and spinach. Pizza eaters also have the option of customizing their pie-crusts with sesame, garlic, onion, poppy seeds, and salt, known as "The Edge." To lend a rustic touch to the pasta entrees, the cooks roll meatballs and simmer housemade tomato sauce over smoldering copies of Little House on the Prairie. Although the restaurant only holds a handful of tables in its dining area, it can also serve its customers by delivering orders to homes and catering special events.
When the judges; scores came in, Sugar Rush Bakery's Andrew Mincher finished in second place on Food Network's Cupcake Wars. Going into the competition, he thought, "This is what I do and I thought, I’m going to have fun doing it." His positive attitude—and his recipe for banana-rum cupcakes with peanut-butter buttercream frosting—paid off.
The recognition came as a hefty endorsement for the brand-new owner of the former Di Monda Bakery. Mincher recently bought out the business with his dad and brother so that he could make cupcakes his way. Inside, customers find him doing exactly that, whipping together delicious cupcakes and other sweets such as cookies and fresh-baked breads. He decorates his creations with chunks of chocolate or cheerful frosting faces that seem to ask, "Do I look cute in this foil?"
The neon sign adorning Krish's entrance looks to be unchanged since the ice-cream parlor established itself in the area in 1955. The outdoor patio echoes this '50s feel with aqua-colored tables perched beneath matching umbrellas and nearby murals of ice cream, burgers, and fries that hint at the treasures in store. Inside, the staff concocts more than 35 housemade ice-cream flavors, ranging from chocolate chocolate chip and fluffernutter to peach and black raspberry. This delectable diversity helped earn Krisch's the title of Long Island Press's readers' pick for the Best Dessert Place from 2010 to 2012. Krisch's also transforms this creamy dessert into a variety of treats, adding dollops of it to sodas, whirling it into shakes, and topping it with housemade whipped cream for sundaes.
Krisch's dining room carries on its patio's decorative motifs, flaunting vibrant aqua shades and chrome accents typical of a mid-century diner or mermaid's classic Corvette. Once settled into four-tops or red booths, patrons order from a full menu of comfort fare such as hefty half-pound burgers, deli sandwiches, and homestyle entrees of meatloaf, roast beef, or southern fried chicken.
The cooks at Frankie's Eastside Pizza prepare all pies and pastas fresh daily, which is no small feat when you consider the massiveness of their menu. It includes more than 45 specialty pizzas alone, loaded with eclectic toppings that run the gamut from eggplant rollatini to sweet barbecue rum chicken. The culinary team even crafts pies with gluten-free crusts or in the classic Brooklyn style, where each slice is shaped like the letter B.
The rest of Frankie's menu encompasses plenty of Italian classics, from generous portions of chicken scampi to hearty servings of housemade lasagna. For more American appetites, cooks toss fries in Cajun seasoning, pile roast beef into heroes, and fill wraps with ingredients like honey maple turkey.