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.
In a gently lit space, Peruvian tapas slip onto dark wooden tables, unfurling banners of steam that hints at imported Peruvian ingredients and golden aji chilies. Rice, brought to the rich hue of saffron, stews slowly in paella pans, which distribute warmth across a slowly rolling sea of chorizo, mussels, little-neck clams, and calamari. Steaks drop onto plates, laced with delicate scorch marks as though they’d asked a dragon’s waist size. In bowl of ceviche, citric juices sink into seafood, and glasses of wine chime together to punctuate the babble of conversation. Silverware clatters on plates of calamari and trout with mashed yucca, and influences from China and Italy shine through in a handful of dishes.
Chef Ayhan opened his first restaurant on Long Island more than 35 years ago, setting the stage for a fiefdom of successful Mediterranean restaurants across the region, each one serving up freshly caught seafood, succulent kebabs, and creamy hummus. The menu draws inspiration from the cuisines of Cyprus, Turkey, Greece, and Israel, entertaining taste buds with an eclectic mix of dishes, such as doner gyro kebab, spinach-and-feta pie, sesame-crusted salmon, and char-grilled calamari.
Behind the sleek, white counter at Tasty Grill, cooks dice, skewer, and stuff ingredients into platefuls of Greek and American fare. Glass doors open onto a breezy patio, and free WiFi access keeps solo diners entertained without merry-go-round rides aboard the gyro spit.
We are creators, importers and distributors of organic foods and skin care items; we source from all over the world and market only items that we use as a family. We try to offer a nutritional component to our food items and our skin care products are certified organic either in the US or Europe.
The dining room at Turquoise Seafood Restaurant might seem familiar to reality-television fans—last year, the eatery had a cameo on the Bravo program Shahs of Sunset. It’s no wonder the affluent cast was attracted to Turquoise’s elegant new digs, recently updated with arched ceilings, crystal chandeliers, and white leather chairs. The food is just as luxurious: the menu’s crown jewels are large whole fish such as barbounia and dorado royal, which are often grilled, fried, or skewered on a diamond-encrusted scepter.
Those looking for a smaller entree can opt for plates of crispy broiled sea scallops or butterflied jumbo shrimp served over rice. Turquoise’s team of five chefs, who have served in the same kitchen for more than 10 years, give equally considerate treatment to the sides. Long Island Newsday’s Feed Me columnist Marjorie Robins said the “homemade green tahini, baba ganoush, tzatziki, and pickled vegetables . . . don’t get better than this”, and her colleague Peter Gianotti raved that “after a course or two, you’re hooked.”