For the past decade, Fratelli Market's Brooklyn-bred famiglia has made its pastas and sauces according to a 30-year-old recipe and conjures its mozzarella from scratch throughout the day to serve as a base layer for its genuine Italian sandwiches. Brooklyn-style marinara sauce adds a distinctive accent to a plate of spaghetti or sack of accidentally cooked laundry with locatelli romano cheese and spices. Otherwise, mix and match the bacon-infused tomato vodka sauce with Fratelli's fresh-cut linguine, penne, and angel hair swept from the floors of heaven's finest barbershops. The pine-nutty walnut sauce, however, was created with the market's jumbo pumpkin ravioli in mind.
Hailed by none other than the New York Times for eclectic dishes that combine “a homey touch with a dash of originality,” The Pine Social throws a sophisticated spin on traditional American comfort fare. Chandeliers cast a soft glow on tables situated side by side within the tavern-like restaurant and lounge, which anchors its menu on free-range meats, ocean-fresh fish, and locally sourced produce. The kitchen’s homemade sausage and slow-braised beef short ribs are not to be missed, based on their own merits as well as their shared ability to whet palates for the dessert menu’s warm apple spring rolls. Sips of aged scotch and spiked, hot apple cider thaw jaws frozen agape at the tavern’s dark-stained walls, rustic wooden accents, and plush furnishings. Light from high-definition TVs glints off the bar’s full-service spirits station, beside which guests can treat their ears to music that pours forth from live bands on Thursday and Friday nights.
A fishpond murmurs beside the entrance to Plum Tree Japanese Restaurant, where owner and head chef Hiroyuki "James" Nagata oversees his lunch and dinner recipes. Nagata, whose decades of culinary experience include a stint at one of the world's largest fish markets, rolls and slices sushi. His sushi creations include minced scallop sashimi and the Plum Tree Roll, whose medley of tuna and eel is crowned with a rainbow of roe. The recently renovated restaurant—in business for 20 years—sets an elegant scene, with walnut and cherry-wood floors, hand-painted wallpaper, and doorways arched like Shinto shrines. Outside, the patio’s waterfall emanates the pleasant sound of splashes, like a walrus playing in a flooded basement.
While most restaurants have one dining room, the Zagat-rated Long Ridge Tavern has four distinct dining rooms, each with their own ambiance. The main 80-seat dining room referred to as The Tavern, features a grand fieldstone fireplace and a 50-foot antique bar where patrons can order drinks to complement their steaks, seafood, or gourmet sandwiches. The 75-seat Palmer room—named after restaurant’s original owner, Charles Palmer—showcases the building’s original post-and-beam construction and large fieldstone walls. In lieu of large seating capacities, the Hunt and Nutmeg rooms offer patrons intimate dining experiences and views of Long Ridge Tavern’s garden. Additionally, on Friday and Saturday evenings from 8:30 p.m. to 11:30 p.m., these historic dining rooms come to life as musicians fill their air with tunes.
Delivered off the docks of the Northeast coast, the fresh fish sold at Fishtales Seafood Company is picked up from local fishermen each morning at 3 a.m. The fish is seasonal and local as much as possible and includes bluefin tuna, lemon sole, and live lobsters—sold raw or fried or grilled for on-the-go meals. In addition to serving fresh catch-of-the-day specials, Fishtales also offers delivery seven days a week for wholesale customers and dolphins who’ve been really good boys.