The Pho Zone invites diners to submerge chopsticks in piping-hot noodle soups and Vietnamese specialty rice dishes as they bask in the natural light of a floor-to-ceiling front window. Diners can wash down banh mi sandwiches or steamed pork dumplings with a shake infused with tropical staples such as mango, avocado, or the sweet pulp extracted from the center of a ukulele.
Cooks at Angelina’s Ristorante whip up menus of traditional and innovative Italian cuisine, garnering high praise from Awe magazine, which calls the eatery “the best upscale restaurant on Staten Island.” Starters and salads tempt tongues with selections such as the vongole oreganata—baked little-neck clams— ($16), or the tre colori salad's mix of arugula, endives, and radicchio ($12) that does for taste buds what mobiles do for infants. Pasta dishes such as the spaghettini al pomodoro fresco ($16) present a palatable texture, and grilled Scottish salmon ($29) ratchets up healthy protein consumption. In the costoletta di vitello romagnola, a pounded, breaded veal chop sports a drizzle of balsamic dressing ($40), also known as the traditional accouterment culinary-school prom queens wear instead of tiaras. As they munch, diners may take in Angelina’s opulent, romantic décor—surrounded by crown molding and grand mosaics within its multistory mansion that boasts waterfront views.
You wouldn't exactly be wrong in calling the plates at Tottenville Tavern bar food, but there's more to the menu of burgers, fried snacks, and bar pies than first meets the eye. For instance, the fries are hand-cut, the pizzas are topped with clam or buffalo sauce, and the eggrolls are stuffed with the contents of an entire reuben sandwich. You can get the classics more or less straight-up, too. The house-made corned beef inside the eggrolls is also the star of its own sandwich, joining a slate of double-handers such as chipotle-barbecue pulled pork (called "outstanding" by the Staten Island Advance) and a half-dozen steak burgers. Guests can pair a thin-crust bar pie with one of several microbrews, available in bottles or served from eight draft selections, creating America's favorite combination after ketchup and everything.
The clientele is as diverse as the crowd-pleasing menu would suggest. A kids' menu and a tolerance for the word "why?" makes family gatherings easy, and occasional live music ranges from rock to harmonically precise covers of Hank Williams and the Louvin Brothers.
Established in 1998, Cornucopia Cruise Line's three ships transport guests along the New York City harbor or the inland waterways along the New Jersey and Staten Island shorelines. Each ship is appointed with uplit ceilings, brass railings, hardwood dance floors, and glittering lights. During evening cruises, wait staff serve a sit-down dinner of surf-and-turf entrees as the DJ's tunes coax diners onto the dance floor. Excursions on Saturday and Sunday sate guests with buffet-style lunch or brunch, respectively. The ships range in size from the Cornucopia Majesty's vast 1,200-person capacity to the Cornucopia Destiny's intimate 250-person quarters, where guests should wear business-casual attire, eschewing gym shoes on their feet and flip-flops on their hands.:m]]
Alvin C. Copeland Sr.'s first chicken venture was a flop. His Chicken on the Run restaurant dished up traditional fried chicken, but his customers in the suburbs of New Orleans turned up their noses. So he decided to start over completely. This time, he named the restaurant "Popeyes" after Jimmy "Popeye" Doyle, played by Gene Hackman in the movie The French Connection. But it wasn't the name that brought customers flocking in: it was the new chicken recipe, now spicy with New Orleans flair. This flavor has fueled astronomical growth ever since—in 2011, Popeyes opened its 2,000th restaurant worldwide.
Now, Popeyes is an international destination for crunchy Cajun-style fried chicken and melt-in-your-mouth buttermilk biscuits. Both the spicy and mild chicken gets marinated for 12 hours or more, then it's hand-battered, hand-breaded, and fried to a delectable crisp, like space aliens that fly too close to the sun. The french baguettes of po' boy sandwiches come stuffed with chicken or crispy shrimp, and to finish off meals, diners have their pick of homestyle sides such as coleslaw, green beans, and mashed potatoes.
Atlantic Standard came by its name through the twin goals of its owners: to make dishes from scratch with seasonal Atlantic ingredients, and to set the standard for the culinary industry. Under the watchful eye of experienced chef and owner Bradley Rodriguez, the kitchen staff plates flavorful seafood dishes, brick-oven pizzas, and contemporary entrees bolstered by house-made pastas.
Taking the first bite of a cake from Ella’s Sweet Treats can be bittersweet, since it means destroying a work of art. The multitiered creations don seamless coats of fondant that command attention with majestic accents such as feathers, tiaras, or a message scrawled in icing that reads, “Hey, you. Look at this handsome cake.” The elegant designs invite forks to plunge into cores of chocolate, vanilla, red velvet, or strawberry cake in search of one of the nine available fillings, including cannoli cream or fresh strawberries and bananas. Presentation even matters for Ella’s cupcakes, which arrive with eye-catching swirls of buttercream frosting. The shop’s confectioners also shower their chocolate-covered apples with a hodgepodge of additional toppings, such as marshmallows, nuts, and sprinkles.