Sip City’s lunch and dinner menus gather food from around the globe and intrigue taste buds by clothing comforting fare in exotic disguises. Dinner-craving tongues can alight on the sesame-crusted ahi tuna, which shelters baby bok choy from a drizzle of ginger-honey soy sauce ($19), or delve into the middle eastern lamb chop platter, where sumac-rubbed lamb and grilled zucchini dwell ($24). When the lunch trumpet sounds, mouths can consume the ciabatta-enwrapped blue cheese avocado steak sandwich, in which skirt steak, grilled onion, and tomato hide under a blanket of bleu-cheese-avocado spread, fearful of the oozing ketchup monster lurking under their bed of truffle-oil-drizzled french fries ($10). Chewable morsels are complemented by a specialty drink menu that touts such sippable splendors as the lychee martini ($10), coconut mojito ($8), and a dirty martini that floats a gorgonzola-stuffed olive in a pool of reassuringly clean vodka ($10).
Mill Creek Tavern?s nautically themed dining room excites the eyes with model ships, wood crackling in a stone fireplace, and the restaurant?s logo of crossed canoe paddles. Meanwhile, the aroma of freshly caught seafood and juicy steaks on the grill signals the feast to come, much like the smell of cigar smoke signals a spritz of Winston Churchill cologne. A part of the Mim?s family of restaurants, Mill Creek Tavern has been a Bayville staple for more than a quarter century. One of the tavern?s owners is always onsite holding the entrees to a consistently lofty standard, inspiring a rave review from Joanne Starkey of The New York Times, who recommended ?the fall-from-the-bones-tender baby-back ribs, a perfectly grilled fillet of lemon sole, and a rousing rendition of chicken scarpariello with meat on the bone and lots of garlic, sausage, and potatoes.?
Seven days a week, the technicians at Little Neck Car Wash can be found enhancing automated washes with finishing touches, such as hot sealer wax and Wheel Brite. During full-service details auto interiors can be likewise purged of dust and grime as vacuums suck up loose debris, shampoos purge carpet piles of set-in soil, and special leather cleaners leave seats clean and supple. The techs can also treat scratches, tar, and extra-dirty upholstery with compound cleaning methods, and restore shine with a hand wax or hearty coating of cooking spray.
When he decided to open a hookah bar, Farrukh Pakal knew that one thing had to be perfect: the seating. ?If my body is not relaxed,? he reasoned, ?I cannot relax my mind.? So, within Silk Hookah Lounge's cherry-colored walls, guests? backsides will not bounce into a single hard-backed chair. Couches and sofas sprawl throughout the space, inviting patrons to linger over teas imported from Pakistan or hot chocolates sprinkled with coconut, cinnamon, or vanilla. And, perhaps most importantly, the cushy seating cradles holders of Egyptian glass hookahs. Like anger over an incorrectly punctuated parking ticket, these slowly burn for up to three hours, releasing scents of chocolate, mint, lemon, apple, or other fresh fruits into the air.
While enjoying their hookahs, groups can grab cards, dominoes, or other games as LED lights splash a rainbow of colors overhead. On weekends, DJs infuse the flavorful airwaves with music.
Teeth-brushing, breakfast, and bowling. For anyone who takes advantage of Jib Lanes' early opening at at 9 a.m. 365 days a year, this could just be a typical start to a great day. But it's not the only time for bowling lovers to get in on the action. The alley's 48 lanes also host birthday parties, seasonal theme weeks, and cosmic bowling set to Top 40 hits on the weekends. It also helps that Brunswick Vector scorekeepers stay on top of who's winning so that players can reserve their math skills for important things like calculating how many square feet of ice cubes can fit in a friend's bowling bag. The center's automatic bumpers make outings with little ones easier, and at the full-service cafe and lounge, bowlers take breaks with pals over drinks and snacks.
A bright green awning marks the corner entrance of Fillmore’s Tavern, where tin ceilings and exposed brick walls transport patrons back in time. But instead of the smoky haze of traditional speakeasies, this tavern keeps the atmosphere lively with flat screen TVs and weekly events. A long bar and assortment of tables provide the perfect resting spot for enjoying a frothy pint or perusing the diverse menu—where homestyle entrees range from black and bleu burgers to fish and chips to Jack Daniels pork chops.