Amid its 25,000 square feet of climate-controlled indoor turf, Long Island Sports Complex treats up to 15 birthday celebrants to one hour of motion-based merriment, followed by a half-hour of pizza, cake, drinks, and party goods. The facility takes care of all the food, decorations and invitations, so parents can spend more time knitting the perfect birthday gift or reanimating it during an electrical storm. Sports-party revelers get to release excess energy with their choice of soccer, baseball, softball, football, or lacrosse without the outdoor inconveniences of grass stains or slingshotted acorns from territorial squirrels. Two to four sport-savvy supervisors will be on hand to make sure that everyone has a safe time.
Captain Frank Rizzo and his crew draw on 35 years of navigation experience to pilot the Freeport Princess along the placid waters of Freeport’s Nautical Mile. On the night of their dinner cruise, passengers stroll up the gangplank of the 105-foot Coast Guard–certified yacht to wave kerchiefs at land-bound friends or don mermaid costumes and clamber onto the prow for luck. Once at sail, patrons can settle into plush stools and couches lining the main deck’s sumptuous windowed lounge, and slide past the cash bar for libations (not included in the dinner cruise) to toast the luxurious evening. The steaming buffet tempts diners with four gourmet appetizers and entrees in the formal dining area on the lower deck ringed with clear lucite tables to protect guests from having their shoelaces tied together while eating. Passengers can mount the elegant glassed-in stairs to the upper level, where DJs spin tunes on a large dance floor sparkling with disco lights and an outer deck lets passengers relish ocean breezes and peaceful views of the Nautical Mile’s cozy harbors.
The PADI- and first aid-certified instructors at QC Scuba school students in the slippery ways of underwater breathing apparati with hands-on courses held seven days a week. PADI designs its Discover Scuba course to expose students to breathing underwater, which is the most elemental of scuba techniques next to looking good in a wetsuit. After a brief introduction at QC headquarters, pool dives are held outdoors in Bellmore, Huntington, or Bayshore or indoors at Queensborough Community College or the Freeport Rec Center.
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).
The glow of candlelight fills the room, falling on the studio's hardwood floors and warming the saffron-colored walls. The subdued atmosphere enhances the benefits of the Vinyasa yoga class, helping students let go of the day as they focus on their breath and the journey between poses.
At Breathe N Flow Yoga, instructors strive to make every class a welcoming place for practitioners of all experience and age levels. In addition to candlelight Vinyasa yoga, they lead more than 10 styles, including gentle restorative yoga, prenatal yoga, kids' yoga, and Yin yoga, which focuses on joint flexibility and releasing energy blockages.
Community yoga invites all ages and skill levels to pay-what-you-can classes that benefit a different nonprofit each month. Breathe N Flow is also a Yoga Alliance–accredited yoga-teacher training center, helping professionals deepen their own personal practice and introducing them to specialty practices.
At WET Waterfront Dining Lounge, every indoor and outdoor seat in the house has views of the water?the waters of the Woodcleft Canal, to be exact. Most of the eatery's dishes, such as the appetizer of seared, sesame-crusted tuna, hail from the water, too. House specialties, including the lobster mac and cheese or saut?ed jumbo shrimp served over coconut risotto, draw on fresh, locally sourced seafood. The culinary team complements these plates with non-aquatic extras, including steaks and delectable greens. The WET salad, for instance, gathers grape tomatoes, roasted peppers, artichoke hearts, and kalamata olives with crumbles of gorgonzola and ginger or balsamic dressing. Premium liquors await at the bar, where diners can partake of the extensive drink menu while watching one of several TVs. Ever true to its waterfront nature, WET also caters to seafaring guests by supplying them with complimentary boat slips.