The chefs at Crepe N Grill serve both sweet and savory crepes, thin pancakes crowned with fresh ingredients such as honey-cinnamon apples or braised pork. Freshly blended fruit smoothies, lattes, and cappuccinos from the espresso bar pair up with crisp salads, soups, and paninis.
The mastermind behind French Tart is Chef Laurent, whose innovation earned him a gold medal for Most Creative Restaurant Dessert at the Eger Foundation’s 2011 Taste of Staten Island and whose flaky croissant recently won the New York Daily News' Best of New York award. His culinary team also whips up authentic French specialties, including sweet and savory crepes, cheese fondue, and French-style sandwiches, dashed with originality. The eatery’s ever-shifting menu has included such offerings as pan-seared salmon inside puff pastries, zucchini-flower omelets, and chocolate ravioli. Iced teas are served with a blend of rose petals, lavender, jasmine, and dried berries. Along with breakfasts, brunches, and dinners served six days a week, Chef Laurent and his crew fill gift baskets year-round with baked goods, imported French foods, and slightly smaller gift baskets.
Located along the banks of Farrington Lake, Lago has immersed visitors into its romantic lakeside scene since 1975. On the outdoor patio, rustling trees and rippling tides create an intimate backdrop as diners sit down to a menu filled with upscale American cuisine. The restaurant places special emphasis on seafood, a fitting trait considering its watery surroundings. The seafood fra diavolo presents a melange of nautical nourishment, including sauteed scallops, shrimp, mussels, and clams. But much like wearing a snorkel while riding the bus, many of Lago's dishes combine the best of both worlds, such as the surf and turf, which teams up a petite filet with a succulent lobster tail.
Cooks at Hansel n’ Griddle grill half-pound Angus burgers with swiss cheese and mushrooms and stir pots of housemade soups each day. To accompany American entrees, the cooks also blend fresh-fruit smoothies made with whey protein and real fat-free yogurt.
The cooks at Think Grill strive to make fast eats without skimping on nutritional value. They pepper their salads with crisp romaine hearts, fresh cucumber, and tangy olives, and use Angus beef for their half-pound burgers. Along with Greek staples and American classics, they also layer crepes with bananas and Nutella to complete a dessert menu rife with baklava and profiterole.