The Nassau County Museum of Art blurs the line between nature and art. Surrounding a two-story museum full of 19th- and 20th-century American and European masterpieces are 145 acres of lush gardens. Visitors who view works by acclaimed artists will also bear witness to the brushstrokes of Mother Nature as they walk eight trails and visit a formal garden designed by renowned landscape architect Marian Cruger Coffin. On these paths, they'll find a meticulously restored water tower, a historic garden trellis and more than 40 sculptures by lauded figures such as Richard Serra and Tom Otterness.
But such a collection of beauty both natural and handmade didn't just fall out of the sky. The estate originally belonged to long-time editor of the New York Evening Post and patron of the arts William Cullen Bryant. It then changed hands several times before becoming a gift from US Steel co-founder Henry Clay Frick to his son, Childs. It was Childs' naturalism that made the grounds what they are today.
Today, Nassau County carries this tradition forward with its permanent collection of more than 500 pieces, as well as rotating exhibitions. In addition, the museum hosts plenty of programs and events for youngsters and adults alike, including artist lectures and drop-in art workshops.
Self-described “deli guys,” Jimmy and Rich founded Delicacies Gourmet Pizza more than 20 years ago, and their initial deli renovations in 2008 and pizzeria renovations in June of 2012 included glass display cases, which they line with a dazzling assortment of fresh food. Freshly baked turnovers; simmering trays of bacon, potatoes, and sausage; and baskets of freshly baked cookies, muffins, and breads tempt passer-bys. Chefs bustle about behind the counter, chopping fresh vegetables, meats, and cheeses into custom salads, sandwiches, and paninis—ready for any choice a patron could make. They sizzle pure-beef burgers on open-flame charbroilers before layering patties with bacon, cheese, and bourbon sauce. To craft their brick-oven pizzas, chefs scatter white and whole-wheat crusts with premium toppings such as roasted vegetables, chicken caesar, and pepperoni. Chefs also make specialties such as chicken, sausage, or pepperoni rolls and calzones. To finish off the menu, Delicacies Gourmet Pizza offers customizable pasta and baked dinners with 15 different toppings to choose from. Solidifying the eatery’s reputation for having everything that humans enjoy the taste of, a coffee bar beckons guests to pour themselves cups of hot chocolate or flavored ice coffee. Customers can be enjoy their food indoors or choose to sit outdoors next to the pond.
Every summer, Angler Fishing Fleet's Captain Ken welcomes youngsters aboard his fishing boat for a weeklong fishing camp. He schools campers in fishing techniques, conservation, and boat safety in a demonstration of the company’s initiatives to empower budding fishermen in exploring local waters. In addition to camps, staff captains host frequent lectures that cover subjects such as anchoring techniques, bait, and which fish are the likeliest to grant wishes.
On private charters, the crew seeks schools with onboard sonar equipment and supplies passengers with fishing gear and bait. The Angler II ferries up to 39 passengers on fishing trips in the western Long Island Sound. It is a 50-foot Coast Guard–inspected vessel. The sleek Angler III, another 50-foot Coast Guard–inspected vessel, also escorts passengers through the sound, but it can hold up to 49 passengers and includes a cozy cabin with a galley that serves snacks and beverages. Plus, it offers both indoor and outdoor seating. The smallest member of the fleet, the Angler Express, is designed to hold up to six passengers on private charters. All three vessels in the fleet are equipped with state-of-the-art safety and fish-finding equipment.
Rhonda Carol has spent a lifetime marrying fitness and self-expression into a single discipline. She studied the art of motion at Laban’s dance conservatory in London before honing her craft with New York masters including Wilhelm Burman and Phil Black. She augmented her training with professional experience, appearing in and directing off-Broadway shows penned by the likes of Ibsen, Pinter, and Sophocles. But, even while tapping into her inner artistry, she never let her fitness suffer, earning certifications as a fitness trainer, Pilates instructor, and wellness coach. Rhonda’s unique blend of experiences combined within her to form a formula for fun, expressive exercise, which she now shares with students through Calliope Fitness & Arts.
Aided by a team of other instructors and choreographers, Rhonda conducts classes that range from yoga and dance training to intense interval conditioning. Her center also hosts and runs the Nassau Radiologic Group's wellness program for cancer survivors. The sprawling, classroom facility overlooks the water, a soothing sight as students sweat profusely in order to continuously replenish the ocean below.
Featured on programs such as The Dr. Oz Show and Good Morning America, Aqualipo’s water-assisted fat-removal system sneaks under skin to steal away lipid collections from designated body geography. Licensed physicians Dr. Jeffrey Caruth and Dr. Mauricio Giraldo photograph, mark, and sketch abstract self-portraits on the client's problem area before applying local anesthetic and cutting a small incision to reach the fat layer. Pulsing water jets then flush out fatty tissue with a sterile fluid, evicting lipids without stressing surrounding muscles, nerves, or other tissues. Unlike traditional liposuction, Aqualipo treatments require no general anesthesia and typically last 30–45 minutes, leaving most patients ready for discharge 15 minutes after completion. Clients can expect faster results and less intense side effects—such as swelling, bruising, and uncontrollably transmitting ham-radio signals—than those caused by conventional liposuction procedures.
The chefs at La Bottega Mangia Bene toss dough high into the air, letting it billow softly as it falls back into their hands. They slather on marinara sauce and top the pies with homemade and imported ingredients such as fresh mozzarella, meatballs, and pepperoni. Their unbridled enthusiasm for authentic Italian cuisine is also apparent in pasta entrees that recall the Roman Colosseum?s penne-shaped columns or the stuffed ravioli that paves the streets of Florence. A rustic dining room houses groups for private parties, and the restaurant even allows kid chefs to commandeer its kitchens during make-your-own-pizza birthday parties. Hip shakers light up the dance floor to the sounds of live-music events and a cracking fireplace, and the romantic interior surrounds diners with floral arrangements, sandy hues, and polished-wood fixtures. The restaurant also boasts free parking at the back of the building.