Bagel Club's expansive menu ranges beyond its titular baked good, encompassing specialties such as pretzels and raisin-studded challah bread. Chefs also pile smoked fish—including sturgeon and lox—atop bagels, crack three eggs for each of their omelets, and fill sandwiches with deli meat or seafood salads. They can also add flavor to bagels or depleted scratch 'n' sniff stickers with more than a dozen specialty spreads, including chocolate-chip, spinach-and-garlic, and blueberry varieties of cream cheese.
The newest incarnation of the Capriccio Family Style Restaurant, Cafe Capriccio builds a menu of Italian classics from chef Elio Sobrero’s library of Old World recipes. The fresh endives and crunchy fennel of the Bianca salad ($7.95) go skinny-dipping in extra-virgin olive oil before house wine ($8.95/glass) unfurls a red carpet for a procession of savory flavors. Rather than perplex grumbling bellies with unrehearsed showtunes, diners can please them with a hearty veal capriccio, which arrives steeped in truffle sauce along with prosciutto and mozzarella ($19.95). Like fairy-tale heroines, linguine vongole’s clam sauce ($17.95) comes in a choice of rose red or snow white. Finish the meal with a treat such as the Four Seasons chocolate velvet cake or white-chocolate mousse ($5.95 each).
During 20-minute spray sessions, bronzing artists from Tan De Lis gild pale pelts with mobile spray-tan services that come straight to patrons' doors. Aestheticians first set up a tanning tent in about three minutes in a location of the client's choosing, be it in an office, in the backyard, or on the roof of the local bank. Lone-tan rangers can then opt for individual tanning sessions, and up to six people can take advantage of tanning parties, which include a complimentary bottle of champagne, as a prelude to birthday shindigs, girls' nights out, or bachelorette parties. The natural-looking bronze color lasts between five and seven days and is free of the orange streaks that can occur with take-home tanning creams or meltdowns at the burnt-sienna-crayon factory.
Plaza Cafe and Yogurt Bar rewards health-conscious diners with a nourishing menu enhanced by creamy, delicious frozen yogurt. Newly added breakfast items such as organic steel-cut oatmeal ($2.99) and assorted handmade muffins ($2.50) fuel bodies for full days spent in the office counting the number of times a co-worker says “synergy.” Salads arrive to tables dressed in nine different haute couture looks that include caesar ($8.99/large) and field greens ($7.25/small) with walnuts, and paninis ($7.99) give balsamic chicken a mozzarella-and-roasted-pepper hug. The yogurt bar can dole out the soft stuff straight up ($3.99/waffle cone), meld it into shakes ($3.50+) or manually push fruit into it to make smoothies ($4.60+).
Pounded, blended, and tempered by hand according to the dictates of a passed-down Hungarian family recipe, Kron Chocolatier has turned out a steady stream of cocoa-derived delectables daily for the last 25 years. Whipping up artisan chocolates fit for any occasion, the expert candy chemists seek out the finest dairies, flours, and mix-ins to alchemize into fresh chocolate-dipped fruit, slow but steady sweet nut turtles, tri-chocolate-covered popcorn, and more. Guests can also choose from famous gourmet assorted chocolates, as well as the shop's signature budapest creme truffles, hand-cut dessert bombs blended from rich butter and cream rolled in dark chocolate and black cocoa. Kron Chocolatier’s kitchen sits exposed through a floor-to-ceiling window wall where patrons can witness the Wonka-esque births of handcrafted sweets firsthand. All of Kron’s products have been certified kosher.
With adoring accolades from the New York Times, Jean Marie Patisserie & Bistro delightfully dishes out European and American cuisines set in a cozy Parisian café-inspired atmosphere. With around 30 years of experience creating culinary charms, owner John Muscarello and his staff stuff paninis, pastries, salads, and more with fillings and gourmet flavors ready to greet tongues tired of only tasting the underside of envelopes and the crusts of other people's sandwiches.