Restaurants in North Valley Stream

Inside the exposed-brick dining room of The Luncheonette, chefs craft more than just the classic burgers and breakfast that epitomize American diners. They work to create unique twists on classic American favorites, whipping up dishes such as the deep-fried coney dog, the skirt steak with sauteed onions, and the grilled pb&j. Each of the shop’s entrees comes with a choice of fries or a side salad, and can be customized with a range of grilled veggies and cheeses. The chefs also handmake their own warm, gooey cookies as well as gelato and mini pies. The shop offers free delivery, allowing Brooklynites to enjoy the unique diner fare from the comfort of their own home or condo inside the Statue of Liberty.

Angelo and John opened Tuscany Deli after working in the food business for decades, drawing on their knowledge of Italian food and customer service. Each day their cooks build specialty sandwiches and grill paninis stuffed with chicken, imported prosciutto, and sun-dried tomatoes. They also feature hearty daily specials including pot roast and housemade lasagna. For at-home dining, they offer Boar’s Head cold cuts by the pound and party-catering packages to celebrate birthdays or commemorate a successful attempt to eat everything in the refrigerator.

Behind a blue-lit bar, mixologist Antonio Lara shakes together tequila, mescal, and rum with anything from pasteurized egg whites to agave nectar, all in the name of classic Latin cocktails. Guests sip these drinks and evaluate fellow diners’ facial-hair choices at small, candlelit tables, which sit beneath sprawling, graffiti-inspired artwork. To supplement cocktails, executive chef Henry Lopez Jr. has crafted a menu of Pan-Latin cuisine, including jibaritos, beef or chicken sandwiched between fried plantains, or fritas cubanas, beef and chorizo sliders topped with fried string potatoes.

The neon sign in The Soul Spot’s window beckons passersby with promises of halal soul food, but the menu shows an equally strong focus on the cuisine of the Caribbean. Dishes such as classic fried catfish can be paired with more exotic starters such as fried plantains and oxtails. Among other Southern favorites, chicken and waffles arrive baked, fried, or in barbecue or jerk sauce.

Each entree comes with a choice of two sides and a slice of warm, chewy corn bread, helping soak up the extra juices from plates of curry goat. New York magazine had special praise for the sides and desserts, remarking on the “nicely seasoned collards” and “habit-forming coconut cake.” Guests can choose to chow down in the cheery 25-person dining room, where checkerboard tiles line hot-sauce-orange walls, and can take food to go or have it delivered—a selection of ready-made dishes at the steam table up front allows for quick service.