Pronounced “AH-beets,” Pete’s New Haven Style Apizza sets itself apart from more familiar pie prototypes with a crunchy yet chewy, stone oven-cooked crust, irregular shape, and massive size. Combining their roots in fine dining with a dedication to fresh and simple Italian cuisine, Pete’s chefs make the gluten-free pizza crust in-house each day and top pies with savory sauce and locally-sourced toppings that are farm-fresh, organic, or made in house. Their artisan approach means that each apizza emerges with its own imperfectly round shape, primarily served in 18-inch whole pies, single slices, or doughy maps of ancient Greek city-states.
Pete’s menu also encompasses wheat- and egg-based pastas including goat cheese and basil ravioli, homemade lasagna, and spaghetti Bolognese. The fortress of feasting also channels the vibes of a neighborhood bar with a variety of draft and bottled beers, eclectic décor, and oven doors that bark out patrons’ names when they walk through the door.
The warm, always affable staff oversees a symphony of clinking glasses at Brew House. They maintain a convivial atmosphere that features plenty of brews, bar food, and flat-screen TVs airing sports. With bottles of Corona or Sam Adams, the staff serves housemade empanadas, coconut shrimp, and Brew House fries topped with cheese, bacon, and green onions with a side of gravy. The kitchen team’s grill also turns out sandwiches, wraps, and a Cowboy burger topped with cheddar, bacon, barbecue sauce, and onion rings. Exposed brick walls, rich wood paneling, and gold-patterned hanging lamps welcome patrons to cozy booths, whereas a seat at the bar affords the best look at the TVs and more liquor bottles than Winston Churchill had in his vault.
A-Chiban Sushi Cafe mingles a smorgasbord of maki made from ocean-fresh fish with the traditional flavors of udon soups, teriyaki meats, and Japanese desserts. Like a solar-powered butter churn, the menu is a fusion of innovation and tradition, with such familiar Japanese treats as eel teriyaki or pork katsu don served alongside inventive dishes such as the bagel roll, a deep-fried bundling of smoked salmon, cream cheese, and scallion. Ample vegetarian ingredients such as pickled radish, veggie tempura, and savory shiitake add color, while mochi ice cream and tempura cheesecakes add a note of exotic sweetness at the end of meals.
Seven days a week, the technicians at Little Neck Car Wash can be found enhancing automated washes with finishing touches, such as hot sealer wax and Wheel Brite. During full-service details auto interiors can be likewise purged of dust and grime as vacuums suck up loose debris, shampoos purge carpet piles of set-in soil, and special leather cleaners leave seats clean and supple. The techs can also treat scratches, tar, and extra-dirty upholstery with compound cleaning methods, and restore shine with a hand wax or hearty coating of cooking spray.
A Japanese, French-fusion, and Thai restaurant, Laverne of Great Neck was voted one of Long Island’s 2012 Best Fusion Restaurants by readers of the Long Island Press’s annual Best of Long Island poll. Inside the eatery, a prominent sushi bar serves as a reminder of the restaurant's Japanese pedigree, with sushi and sashimi on display to passersby. On the menu, diners discover cuisine that crosses cultural borders, such as the steak frites, which Long Island Pulse magazine called "a true fusion dish," featuring "superior sirloin sliced steak…and an addictive Asian sauce." And, much like sleepovers shared between UN representatives, Laverne wraps up its worldly spectacle with various desserts, as well as drinks such as beer, wine, and sake.
No food is more comforting than the stuff that Grandma makes. Perhaps that's why Nonna's Pizzeria & Trattoria is named for the Italian word for grandmother. Piles of rigatoni, linguine, and spaghetti get coated with a luscious blanket of sauce, while the signature pasta alla nonnas is a tasty tangle of cavatelli, cherry tomatoes, eggplant, and pancetta. From the oven emerge operatic solos as well as pizzas topped with fresh meats and veggies, then finished with olive oil and fresh basil. Hearty Italian entrees made with seafood, chicken, and chops, meanwhile, promise to satisfy without sticking to the ribs.