A resurrection of Al B. White’s 1939’s vaudeville landmark, the “new” Retro Lounge serves up a menu courtesy of executive chef Nilka Hendricks, best known for her work on season seven of Fox’s Hell’s Kitchen. Chef Hendricks' diverse array of palette-pleasing dinner dishes ranges from the grilled rib-eye steak rubbed with jamaican jerk seasoning ($23) to the zesty shrimp and crab enchiladas with saffron rice and a lobster bisque sour cream sauce ($14). At lunch, guests can build their own sandwiches from more than 50 different fillings culled from beasts of the land, sea, air, and soil ($4.25–$5.25), or gobble up a slew of salads ($6–$7.50) or gourmet paninis such as the Brooklyn Avenue, with veggies slathered in goat cheese, olive tapenade, and balsamic-honey ($6.75).
Liquid Bar & Lounge’s menu of small plates puts a tropical twist on classic pub fare. Duos or quartets can sip on a revolving daily soup, such as pumpkin (Tuesdays) or pepperpot (Mondays), or weigh down flighty tummies with wings slathered in buffalo, barbecue, garlic-parmesan, jerk, spicy, or chipotle sauce. A cadre of island-influenced fare includes conch fritters, fried calamari with cherry jalapeño, and shrimp riding a wave of guacamole on a corn-chip surfboard. Once small plates have sated their stomachs’ appetite for savories, diners can break promises to the tooth fairy with desserts such as bread pudding drenched in rum sauce, sweet spanish fritters, or slabs of red-velvet cake.
In 1997, Chef Hok Chin moved to New York City from Hong Kong, where he’d been in training with some of the city’s finest chefs since age 14. Though his culinary talents were already formidable, the ambitious young chef faced a hurdle he couldn’t simply spatula himself over: the English language. Undaunted, he headed back to work the humblest kitchen positions and scrabbled his way back to the top at establishments such as Tavern on the Green, The Mark Hotel, and most recently, La Caravelle. In 2010, the multinational gourmet teamed up with nightlife impresario Brian Rosenberg, and the duo’s new venture, Sugar Dining Den and Social Club, drove Joanne Starkey of the New York Times to rave, “The food is delicious—much better than it has to be—and the service is excellent.”
Something between a nightclub and a fine-dining establishment, Sugar immediately immerses its guests in a world of bright lights, pulsing beats, and an arrestingly modern architectural scheme that sets a decorative forest of tree branches beneath a looming vaulted ceiling. After a dinner of gourmet fusion cuisine, such as Pacific Rim skirt steak with green chili potatoes and hand-cut sweet potato fries with maple-chipotle barbecue sauce, the eating area transforms into a dance floor soundtracked by some of today’s most popular DJs. The cocktail list keeps the party rolling late into the night with charmingly titled offerings such as the Black and White Cookie and the Swedish Fish.
Senses come alive when sitting on the plush red couches at Kasbah Hookah Lounge. The sounds of DJs spinning tracks sync with the rhythmic movements of exotically clad belly dancers roaming from table to table, weaving through clouds of aromatic hookah smoke. Customers can puff on more than 85 flavor combinations of the house’s 24 Starbuzz shishas, including classic options such as mango, or pairings such as honey, vanilla, and mint. The house also crafts their own signature blends for the five VIP flavors, including cinnamon toast crunch, which pairs apple, cinnamon, and banana. Bottles of wine and pints of beer accompany hookahs on the table, providing all of the fillers for a comfortable night out without having to lug around childhood teddy bears.
Long Island's #1 Club for Latin Music Since 1996! Open Fri, Sat & Sun. Dance Lessons, Social Dancing, Drinks, Food, & amazing Dj's playing the best in Salsa, Merengue, Bachata, Cumbia & much more...see our website or facebook for more details.
A parade of bas-relief pastoral figures cavorts across the entryway of Delia’s Lounge, signaling both the spirit of revelry and the wealth of mesmerizing visual artifacts to be found inside. A fireplace warms a room stuffed to its plush gills with velvet sofas, leopard-print banquettes, wooden sculptures, and a giant reproduction of the Mona Lisa serenely surveying the cozy scene. Until the wee hours of the morning, the kitchen fills the small, candle-topped tables with a variety of appropriately shareable plates such as pan-seared crab-cakes, chicken quesadilla rolls, hamburger sliders, and shrimp cocktail with house-made horseradish sauce.
New York Magazine dubbed Delia’s a Critics’ Pick, averring that “you won't find tastier, or larger, cocktails in Manhattan.” Martinis range from the spare to the sweet: Hendrick's Gin bears a simple slice of cucumber, apple martinis blend liqueurs, vodka, and an apple slice garnish, and the Godiva white-chocolate martini presents vodka, cacao, and white-chocolate liqueur in a glass lined with a chocolate drizzle.