Like any dutiful American diner, Setauket Village Diner serves burgers and fries, coffee, and omelets as part of its vast nine-page menu, which could please every diner. But like any history book about empires, it also adds Greek and Italian to the mix. Steak gyros and kebabs of chicken or salmon represent the former, whereas pasta such as linguine marinara and and shrimp scampi topped with feta and mozzarella are highlights of the latter.
Dix Hills Diner's chef says that his philosophy is to "keep it simple." That's why he makes familiar diner dishes, such as soups, sandwiches, and steaks, from fresh ingredients and adds a single, memorable twist. He finishes off broiled beef liver with a demi-glace and stuffs baked jumbo shrimp in garlic sauce with a bit of crabmeat. Such dishes fit right in with the retro yet modern decor, which features classic blue-and-yellow vinyl booths as well as chic recessed ceiling lights.
The neon sign adorning Krish's entrance looks to be unchanged since the ice-cream parlor established itself in the area in 1955. The outdoor patio echoes this '50s feel with aqua-colored tables perched beneath matching umbrellas and nearby murals of ice cream, burgers, and fries that hint at the treasures in store. Inside, the staff concocts more than 35 housemade ice-cream flavors, ranging from chocolate chocolate chip and fluffernutter to peach and black raspberry. This delectable diversity helped earn Krisch's the title of Long Island Press's readers' pick for the Best Dessert Place from 2010 to 2012. Krisch's also transforms this creamy dessert into a variety of treats, adding dollops of it to sodas, whirling it into shakes, and topping it with housemade whipped cream for sundaes.
Krisch's dining room carries on its patio's decorative motifs, flaunting vibrant aqua shades and chrome accents typical of a mid-century diner or mermaid's classic Corvette. Once settled into four-tops or red booths, patrons order from a full menu of comfort fare such as hefty half-pound burgers, deli sandwiches, and homestyle entrees of meatloaf, roast beef, or southern fried chicken.
Before the kitchen uses them in rolls and bisques, hard-shell lobsters from northern Maine and Canada are stored in Brewster's Seafood Market's chilled tanks filled with saltwater pumped directly from Shinnecock Bay. They?re among the many locally caught, grown, and produced fish and shellfish available each day at the market, which stays stocked with tasty items such as tuna, mussels, and clams.
Over at the Brewster's restaurant, chefs take seafood right from the display counters and craft dine-in and takeout entrees such as oyster po' boys, linguini with clam sauce, and flounder stuffed with shrimp, scallops, and crabmeat. Along with an eatery and market, the facility accommodates an on-site smokehouse where a fishmonger smokes everything from eel to swordfish .
Seated on red leather bar stools, guests at Silver Star Diner sip on fresh-brewed coffee and peruse a menu of comfort cuisine such as half-pound burgers, deli sandwiches, and breakfast skillets. In addition to hearty diner staples, guests can sample a rotating selection of pastries, which are baked on-site daily. Diners can order anything off the menu regardless of the time of day or lunar cycle.