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.
Aside from about 20 grams of protein, what do ahi tuna and steak have in common? They’re both black stone items on the menu at The Cambridge Inn. Diners get to step into the role of chef and cook the thick cuts tableside over heated black stones themselves. That experience anchors a staggering menu of new american eats that covers a wide swath of the culinary landscape, from steaks, burgers, and ribs to veal saltimbocca layered with prosciutto and mozzarella. Paired with sandwiches, salads, and more than 20 appetizers, the almost-steakhouse food is served in smaller lunch portions. It’s also incorporated into the Friday night all-you-can-eat prime rib buffet, and the Sunday champagne brunch, complete with an omelet station and a Virginia ham carving station, which is just like any other ham-carving station, only the chef dresses like Edgar Allan Poe.
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.