Although the names of the dishes on Due's menu are Italian, the richness of the cuisine transcends language. With a combination of modern and traditional flavors, Due serves up dishes such as a wood grilled wild salmon and sage-cured bone in pork chop. Aside from the food, Due has also began making a name for itself in the community, despite having just recently opened. Their good deeds have included candy-counting contests for gift cards, cooking classes that raise funds for local organizations, and rescuing several meatballs from a well.
With five locations—spanning Brooklyn, Queens, and Deer Park—the restaurant and juice bar fuels patrons with a health-conscious selection of dishes and drinks that are low in both fat and cholesterol. Cooks never fry or cook anything in oil, including the lean burgers, which arrive on wheat pitas or 100-calorie buns. The menu also features a number of fruity or creamy beverages that keep patrons’ health in mind, including the café mocha made with coffee, fat-free chocolate, and skim milk.
Tradition meets innovation at Diwani Indian Restaurant. Some dishes are absolute classics, and the chef is determined to soar past other restaurants' takes on tradition. For instance, every entrée emerging from the clay oven, or tandoor, is consciously designed to be a juicy and vividly flavorful alternative to what Diwani's chef has diagnosed as the sub-par tandoori cuisine found at many establishments. Other chef favorites include fried vegetable fritters and chickpeas prepared with cumin and pomegranate seeds, which rapidly sprout into a tree diners can take home in a to-go pot. And then there are the menu's completely unexpected dishes, like venison and wild boar chops. But what all the dishes have in common is that each is made to order, with heat levels that can raised upon request.
For Darrin Miles, co-owner of Buffalo's Chicken Shack, barbecuing began as a hobby. Using seasonings, sauces, and rubs learned from his mother, he grilled, smoked, and deep-fried meats for his coworkers and friends during cookouts. But his occasional culinary endeavors soon became a passion. First, he built a brick and mortar smoker in his backyard. When his dreams grew beyond his fence and swimming pool of Sweet Baby Ray’s, Darrin opened Buffalo's Chicken Shack with his wife, Tiffany.
The restaurant now serves up a full menu of southern-inspired dishes, all of which earned the approval of Darrin's assembled focus group of friends and local foodies. Popular items include jumbo buffalo wings, slabs of ribs, and fried chicken, which pairs well with warm buttermilk waffles and home-style sides such as cornbread, sweet potato fries, and macaroni and cheese. Buffalo’s Chicken Shack challenges diners’ appetites for these comfort dishes during annual eating contests: in 2012, Jamie “The Bear” McDonald became the newest Buffalo King after consuming 53 spicy wings in seven minutes without belching cartoon flames.
Unlike jerk-chicken pudding or fried-tuna Twinkies, ice cream makes for a delectable dessert that properly caps off any meal. At Maggie Moo’s Ice Cream and Treatery, patrons can sample a huge menu of ice cream and other treats that are sure to slap a smile on any face and massage taste buds with sugary strokes. Try ice cream in flavor combinations such as Strawberry Skateboard with sprinkles, gummy bears, and marshmallows, or Cotton Candy Ski Jump with M&Ms and mini-marshmallows. Prices range from $3. 89+ for a cup or cone, $4.99+ for a pint, and $6.99+ for a quart. Ice-cream cupcakes ($15.95 per 6-pack) can be enjoyed with a spoon or spoon-fingers. Dream cakes ($24.95+), on the other hand, come in appropriately oneiric flavors such as Maggie's Mud and Chocolate Heaven, and are generally available in 6-inch, 8-inch, and 1/4 sheet-cake sizes. Health-conscious hedonists can indulge in strawberry-banana, creamy mango, and mocha coffee smoothies (starting at $4.95), whereas ice-cream pizzas ($24.95+) topped with white-chocolate curls will perplex pizza-party attendees before blasting away reservations with deliciousness.
Diners can?t simply order the Phaal curry at Brick Lane Curry House. Instead, the staff requires patrons to repeat a verbal disclaimer, which absolves the restaurant of any liability for "physical or emotional damage" caused by the meal. That's because the curry is made with 10 intensely incendiary ingredients?including the infamous ghost chili pepper?making it the "spiciest curry in the world" according to Brick Lane Curry House's claims. Diners who can withstand the heat and finish the entire serving earn a free beer and a certificate commemorating their victory, as demonstrated by Adam Richman, the host of Man vs. Food on the Travel Channel.
Despite this high-profile challenge, endurance is hardly required to enjoy a meal at Brick Lane. The curry shop takes its name from the London street famous for its Indian and Pakistani cuisine and the chefs forge a variety of British?influenced meals from regions throughout India. Beyond the Phaal, the menu features 10 other curries, which include everything from coconut and coriander to creamy, almond-based gravy and saffron.