At Conga’s Bar & Lounge, the weekend begins on Thursday night, when DJs set up their decks for the first of three straight evenings of musical mixology. They lob Latin and Top 40 beats through the venue, caroming subtle bass lines and fervent tempos off the Cuban-themed décor.
All week long Conga’s kitchen slings wings spun in signature sauces, such as cranberry honey mustard, Louisiana ranch, and a Jack Daniel’s zest. Bartenders pour pitchers from 11 beers on tap, and they also dice fruit for sangria and shake exotic cocktails, such as the electric-red or blue fishbowl, named for its globe-like cup and ice cubes shaped like tiny plastic castles.
The Cue Bar is the place to go for beers and sliders with your buddies after work, or a glass of wine after the movie during a hot date, or on a nice day just because. This is a centrist joint, a community-oriented spot, a place with something for everyone, and with special appeal to locals. "NYDaily News.com"
When he decided to open a hookah bar, Farrukh Pakal knew that one thing had to be perfect: the seating. “If my body is not relaxed,” he reasoned, “I cannot relax my mind.” So, within Silk Hookah Lounge's cherry-colored walls, guests’ backsides will not bounce into a single hard-backed chair. Couches and sofas sprawl throughout the space, inviting patrons to linger over teas imported from Pakistan or hot chocolates sprinkled with coconut, cinnamon, or vanilla. And, perhaps most importantly, the cushy seating cradles holders of Egyptian glass hookahs. Like anger over an incorrectly punctuated parking ticket, these slowly burn for up to three hours, releasing scents of chocolate, mint, lemon, apple, or other fresh fruits into the air.
While enjoying their hookahs, groups can grab cards, dominoes, or other games as LED lights splash a rainbow of colors overhead. On weekends, DJs infuse the flavorful airwaves with music.
In 1997, Chef Hok Chin moved to New York City from Hong Kong, where he’d been in training with some of the city’s finest chefs since age 14. Though his culinary talents were already formidable, the ambitious young chef faced a hurdle he couldn’t simply spatula himself over: the English language. Undaunted, he headed back to work the humblest kitchen positions and scrabbled his way back to the top at establishments such as Tavern on the Green, The Mark Hotel, and most recently, La Caravelle. In 2010, the multinational gourmet teamed up with nightlife impresario Brian Rosenberg, and the duo’s new venture, Sugar Dining Den and Social Club, drove Joanne Starkey of the New York Times to rave, “The food is delicious—much better than it has to be—and the service is excellent.”
Something between a nightclub and a fine-dining establishment, Sugar immediately immerses its guests in a world of bright lights, pulsing beats, and an arrestingly modern architectural scheme that sets a decorative forest of tree branches beneath a looming vaulted ceiling. After a dinner of gourmet fusion cuisine, such as Pacific Rim skirt steak with green chili potatoes and hand-cut sweet potato fries with maple-chipotle barbecue sauce, the eating area transforms into a dance floor soundtracked by some of today’s most popular DJs. The cocktail list keeps the party rolling late into the night with charmingly titled offerings such as the Black and White Cookie and the Swedish Fish.
Long Island's #1 Club for Latin Music Since 1996! Open Fri, Sat & Sun. Dance Lessons, Social Dancing, Drinks, Food, & amazing Dj's playing the best in Salsa, Merengue, Bachata, Cumbia & much more...see our website or facebook for more details.
It’s not often you see flavors such as Chilean sea bass in a teriyaki glaze and filet mignon topped with cilantro hoisin sauce on one menu. Those Asian accents on Italian and New American dishes weren’t lost on The New York Times reviewer of Chi Dining Lounge, who said "the restaurant pulses with life, and the food is just as vibrant." It’s largely what makes the eatery so unique. Even the brick-oven pizzas—most of which embrace pure Mediterranean flavors—also offer toppings such as kung pao calamari and fried chicken cutlets with bacon and ranch dressing. Almost in contrast to the menu's joyful variance, the dining room’s décor is elegantly simple. The well-lit space features earth-tone walls and booths as well as flowing white window drapes that glow as natural light streams through them. In the bar area, you’ll find a more intimate ambiance that becomes increasingly spirited as bartenders begin mixing signature cocktails and pouring 16 wines by the glass.