Aromas of broiling cheeses, roasting lamb, and baking spinach pies have filled Taste of Greece's dining area for more than 35 years, during which chefs haven't altered a single authentic recipe. Inside the restaurant, servers glide under arched white doorways, delivering plates of gyros, stuffed grape leaves, and kebabs. For dessert, patrons can dig into rice pudding or arrange pieces of honey-soaked baklava into chess openings atop blue tablecloths.
For 25 years, Long Island's crew has made bagels using an old-fashioned water-kettle approach, purveying the doughy treats well beyond their breakfast boundaries. A menu of breakfast edibles urges early eaters to slather an assortment of hand-rolled, freshly baked bagels ($0.90)—in varieties including poppy, onion, cinnamon raisin, and oat bran—with their choice of up to 17 creamy toppers ($1.75+) including vegetable, chocolate chip, and roasted garlic and herb. Coffee ($1.45+/12 oz.) gives nerves the jolt that early-morning fire breathing fails to provide, and french toast lightens spirits when drizzled in streams of liquefied giggles ($5.50). Lunch options allow midday munchers to fill their food processors with dishes including the Bubbalicious ($6.79)—made with fried chicken cutlets, melted mozzarella, bacon, and spicy barbecue sauce, all piled on top of a bagel—or the more heart-heartening bagel-embedded tuna fresco salad ($6.49).
When putting together his edible art, Unique Oceanside’s chef Andy Yang uses seafood-preparation methods from around the world, be it for his hot and cold tapas or for his sushi and European-style entrees. “It is hardly the only place around that mixes sushi and Japanese standards with Western dishes. … But Unique does it very well,” says Joanna Starkey in her New York Times review. Starkey particularly praises Yang’s crispy lobster dish, a pairing of Maine lobster with phyllo dough, as a small plate ideal for sharing.
Even main dishes such as duck confit and wasabi-bedecked chilean sea bass cannot escape his creative touches, which also extend to his sushi rolls. Chef Yang’s Monkey Jump roll tucks tuna in with sweet mango and fiery jalapeño and his Scottish Goat roll wraps Scottish salmon with creamy goat cheese for a flavor named after what was once the country’s biggest dance craze.
Whether you like your sushi raw and spicy or the exact opposite, Wasabi Sushi's chef has a special creation ready to make for you. The large menu of special rolls breaks it down by raw/spicy; raw/not spicy; and non-raw/not spicy—just to alleviate any confusion. For the raw/not spicy personality type, there's a Miracle roll, with salmon and avocado topped with mango, tobiko, and mango sauce. Spice seekers can go for a Toyota roll, with spicy crunch tuna and mango topped with shrimp and spicy sauce.
But there's still more to be had than the specialty sushi. The menu also includes a large selection of sashimi à la carte, hand rolls, and tempura or teriyaki dinners. For lunch, try a grownup lunch box packed with pad thai, a california roll, salad, rice, and miso soup.
Bobby Carmosino's first memories of cooking and eating are all tied to his mother, whose love of crafting food won competitions held by Macy's and Bloomingdale's. As head chef at Sol?, he channels her influences into updated recipes such as the braciola?his father's favorite dish?a pork tenderloin wrapped around mozzarella, prosciutto, and spinach. The shrimp limoncello, one of his proudest creations, blends creamy risotto with tart citrus, demonstrating the fresh flavors that earned Sol?'s menu an overall rating of extraordinary from Zagat. Served in a comfortable, casual room with walls the color of buttercups, diners enjoy these made-from-scratch meals alongside fish specials so popular, many customers order them sight unseen, according to general manager Dennis Durdaller.
Water laps at a freshly renovated wooden deck, drowned out by the chatter of diners seated beneath umbrellas. This oceanfront setting inspires the sea-blue tablecloths and nautical theme of the dining room at Michael's Porthole, as well as the eatery's menu of locally sourced seafood. Chefs crown their lobster paella with subaqueous morsels such as shrimp, clams, and mussels, but are sure to pick out any accidentally netted triathletes. Diners can cool their palates with frozen hurricane cocktails blended at one of two bars. At the bars and in the dining room, TVs broadcast NFL games, and live musicians play on the weekends.