Most head chefs are chosen for their merit, skills, and ease in the kitchen. But at the new Alpine-themed restaurant, Table, Donkey and Stick, partners Shin Thompson and Matt Sussman—the former chef and general manager of Bonsoiree respectively—decided to go one step further in finding their next food collaborator, which is why they pitted six local chefs against each other to create a pop-up dinner menu of hearty European cuisine. Along with the general publics vote, Sussman and Thompson have since declared to Grub Street Chicago that Scott Manely—a protégé of Paul Virant—is the newest chef to join their crew. Sussman also mentioned to Grub Street Chicago that the new eatery—named after a Brothers Grimm fable—features a menu of "simple, honest food" that includes sausages and charcuterie. Freshly-made breads, from rustic rye baguettes to pretzel rolls, are also on hand to soak up the juices of hand-craved wild boar while glasses filled with Koval brandy warm the stomach and make the soul feel like Little Red Riding Hood stole Rapunzels hair and sold it to the Big Bad Wolf.
Cars whizzing down the North Wading River road could easily miss Michael Anthony's Food Bar, a handsome restaurant nestled amid leafy trees and residential homes at the threshold of wine country. The lucky patrons who do find the eatery, however, are rewarded with the dazzling site of pristine white tablecloths set with sapphire glasses, colorful hot-air balloons dangling from lofty white rafters, and bright walls speckled with vivid decor. Diners can then take a seat upon one of the soft cushions to nibble on oysters and toast their great discovery with a glass of fine wine.
Meanwhile, in the restaurant's kitchen, Chef Michael Anthony is hard at work folding fresh seafood, premium meats, and imaginative sauces into a variety of small plates, pastas, and seasonal specialties such as the pumpkin chicken with balsamic-rosemary butter or the duck breast with apricot-apple chutney. Michael has spent the last 25 years perfecting his signature "New American Cuisine" recipes, favoring inventive ingredients such as toasted-sage olive oil.
Sometimes, it can be a scramble to find a bar to watch the big game. What if there aren't any tables open? What if you can't see the TV? That's hardly a problem at State Restaurant?not only is it massive, but every seat in the house has a view thanks to the 124 HDTVs. And it's easy to pass two halves, three periods, four quarters, or nine innings here, as their beer list includes nearly 100 taps and more than a dozen bottled brews. There's plenty of tempting options from the food menu as well, thanks to upscale dishes such as tuna tartare, quinoa salad, and truffle burgers. But State is far from stuffy?they also serve wings, nachos, and white cheddar curds, in honor of their beloved Wisconsin Badgers and probably Little Miss Muffet.
When owner May Ramli first opened the doors to Sultan’s Market, she stocked the shelves with hot dogs and candy bars—thinking her customers only wanted snacks they could easily recognize. This theory was soon proven wrong, however, when a batch of homemade hummus she brought in on a lark instantly sold out. Recognizing that people were interested in exotic offerings, Ramli and her family changed their entire business. They now serve up Mediterranean eats such as crispy falafel pitas, creamy baba ganuj, and kefta kabobs shaved right off the spit. The shop’s BYOB policy allows clients to crack open a bottle of their favorite beverage as they bite into hummus-topped falafels and enjoy the view from their exotically decorated booth.
In a studio brimming with what New York magazine calls a “relaxed, residential vibe,” walls of slate gray and exposed brick ensconce the cutting-edge equipment dwelling within each of Pacific Tanning Salon's seven private bronzing rooms. Clients garner sun-kissed glows from an array of machines such as the Ambition 300, equipped with turbo and superpower lamps and high-pressure facial tanners. During sessions that last a maximum of 15 minutes, clients punch easy-to-navigate buttons to control their experiences, and ventilation systems ensure that they, and the casseroles they are warming, do not overheat.
The two-wheeler wizards of Bike Discounters stock bicycles for all types of terrain from top manufacturers such as Schwinn, Redline, and Giant. They keep steeds streetwise with general cycle maintenance—including tire installations, gear adjustments, and wheel truing—as well as tune-ups and a shrine of Say No to Potholes bumper stickers. The shop also carries an extensive array of accessories, from Thule car carriers to Louis Garneau helmets and CamelBak hydration systems.