Tasty Crêpes's capable crepe craftsmen flip sweet and savory griddle cakes, artfully dressing them in delectable toppings that include local and sustainable fruits and vegetables. Strolling down a cafeteria-style line, patrons belly up to the serving counter to admire cooks as they sizzle traditional or whole-wheat batter on hot plates and then shout out specialty ingredients to customize their edible pouch. In honey-mustard crepes ($6.50), chicken, honey mustard, and herb crème shimmy through fluffy caverns, and chocolate brownies and bananas sweetly cohabitate inside the Brownie Passion crepe ($5.50). For satiating self-expression, diners can color a plain flour canvas ($3.99) with an assortment of cheese, meat, fruit, and nut toppings ($1 each). To wash tender morsels down hatches, nibblers can sip a 100% juice fruit smoothie—a much safer way to get your daily dosage of fruit than ransacking a still-life art class.
Voted Best Authentic Crepes in 2009 by Westchester Magazine, Rue des Crepes conjures a Parisian ambiance with a colorful street-side mural, cobblestone floors, and authentic French fare that "transports you to the quais of the Seine." According to metromix.com's mustachioed detectives, "all the classic fillings are there," including lemon, plantain, ham, and chorizo. Chefs prepare savory crêpes with a buckwheat-flour batter and, upon request, serve dessert crêpes à la mode. Rounding out the menu, pots of cheese fondue arrive with bite-size dunkers such as focaccia, shrimp, and buttons from Napoleon's doublet.
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.
A Japanese, French-fusion, and Thai restaurant, Laverne of Great Neck was voted one of Long Island’s 2012 Best Fusion Restaurants by readers of the Long Island Press’s annual Best of Long Island poll. Inside the eatery, a prominent sushi bar serves as a reminder of the restaurant's Japanese pedigree, with sushi and sashimi on display to passersby. On the menu, diners discover cuisine that crosses cultural borders, such as the steak frites, which Long Island Pulse magazine called "a true fusion dish," featuring "superior sirloin sliced steak…and an addictive Asian sauce." And, much like sleepovers shared between UN representatives, Laverne wraps up its worldly spectacle with various desserts, as well as drinks such as beer, wine, and sake.
Deli Boss of Roslyn's consulting chef, Marc Anthony Bynum, boasts skills lauded by Food Network, which he summons when crafting preconstructed platters of kosher-certified deli fare. Sandwich-stackers pick from a butcher's block of deli meats, acquired by the pound or packaged between bread, with selections such as dark-meat turkey ($24/lb.) or first-cut corned beef ($14), which lets diners sample authentic NYC-style fare without the hassle of stealing Woody Allen's lunchbox. Starters such as chopped liver ($15/lb.) and stuffed knishes ($6 each) tether flighty appetites while a constellation of side dishes such as potato kugel ($21) and baked beans ($6/pt.) bolster the meal's main event. For parties, the roasted vegetable platter ($40 for a small order) feeds up to 12 people and an infinite number of imaginary friends with a constellation of market-fresh grilled vegetables.