For more than 10 years, Little Chefs' trained teachers have helped ripen green ones' foodsmithing techniques with a cornucopia of cooking classes that drive blossoming mind matter with motor, math, and social skills within a supportive atmosphere. The basic birthday package beckons up to 25 pintsize partygoers with a colorful custom invitation card to be mailed via postal service or pony-riding pigeon courier. The festive ensemble of compact chefs can embrace one of four cooking themes and cast mini digits into the culinary roles of cookie shaper, cupcake froster, pretzel twirler, or brownie-pizza cutter. Guests of honor select their choice of meal, deciding whether jolie ravioli, heart-shaped pancakes, or pigs in a blanket best defines their 10th birthday or if a convertible-sports-car cake would better restore the not-yet-jaded spirits of their 6-year-old self.
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.
Meats, cheeses, fruits, and veggies line the counters and display cases at DaVinci Gourmet Market, where chefs draw upon a palette of fresh ingredients to compose take-home entrees and catered meals each day. To-go containers nearly overflow with wild-rice salad or crab cakes, and entrees of grilled salmon or roasted chicken make for ephemeral table centerpieces. The sun rises over omelets and traditional two-egg breakfasts, and the lunch menu’s specialty paninis invoke the Leaning Tower of Pisa with their stacked toppings and unstable groundwork of toasted ciabatta bread.
Joe's Meat & Gourmet Deli truly offers a sandwich to sate every craving. The menu includes everything from classic Italian paninis to numerous internationally inspired wraps—such as the Germany wrap, which combines liverwurst, potato salad, and horseradish cheese. The handheld meals feature quality Boar’s Head meats, and many come with the customer’s choice of salad or soup. The deli’s catering menu is similarly extensive, ranging from platters of lasagna, veal, or ribs to 6-foot long heroes that can double as limbo sticks at parties.
With chef Joseph Cannella at the gustatory helm, Bourbon Street Cafe serves up tasty Cajun meals that have earned it an award for Best Brunch on a Budget from Page Six Magazine. Dishes such as blackened catfish and New Orleans po boys compete for attention with the house-specialty seafood gumbo and jambalaya, in which chicken and shrimp carouse with ground zydeco notes in a creole-sauce-slathered nest of spicy rice and andouille sausage. The large eatery further captures the essence of a New Orleans–style café with its colorful wall murals, fringed tabletop lamps, and plates accompanied by Mardi Gras beads, and its multiple flat-screen TVs light up with Sunday football action when the New York Scallywags play the New England Ne’er-do-wells.
At Villa Rustica, charming murals that speak of Italy’s countryside encircle a dining room filled with classic Italian décor and cuisine. Take tongues on a luxury cruise with the clams oreganata, which consists of six baked Little Neck clams lounging languidly on a plate ($9.95), or drum up appetites with fried zucchini sticks dunked in Italian tomato sauce ($7.95). Deep-sea dinner divers can fish for shell-dwellers with the linguine pescatore, pasta topped with shrimp, mussels, calamari, and clams and sautéed in a choice of marinara, fra diavolo, or garlic and virgin olive oil ($17.75), while birdivores can spear a hearty serving of chicken rollatini, a dish that’s stuffed with prosciutto and romano and mozzarella cheeses, and sautéed in a marsala wine sauce with mushrooms ($17.50). Brick-oven pizzas, baked Old World style, arrive as 10-inch disks bearing the distinctive marks of margherita ($8.50), vegetarian ($10.50), and fra diavolo ($10.50). Wash away your mouth’s leftovers with an espresso ($3), a glass of zinfandel, or a beer imprisoned in a bottle ($4.25).
Inspired by cuisines of the world, Collette at Sunflower Catering whips up meals with seasonal and natural ingredients, as well as pinches of exotic spice. From harissa-infused Israeli-style couscous and hoisin chicken to American-style chicken pot pie, Sunflower Catering customizes its menus to suit hosts' tastes and budgets. Sunflower Catering sets up each meal buffet-style and returns to collect loaned servingware after guests have gone home or curled up under the table.