Tasty Crêpes's capable crepe craftsmen flip sweet and savory griddle cakes, artfully dressing them in delectable toppings that include local and sustainable fruits and vegetables. Strolling down a cafeteria-style line, patrons belly up to the serving counter to admire cooks as they sizzle traditional or whole-wheat batter on hot plates and then shout out specialty ingredients to customize their edible pouch. In honey-mustard crepes ($6.50), chicken, honey mustard, and herb crème shimmy through fluffy caverns, and chocolate brownies and bananas sweetly cohabitate inside the Brownie Passion crepe ($5.50). For satiating self-expression, diners can color a plain flour canvas ($3.99) with an assortment of cheese, meat, fruit, and nut toppings ($1 each). To wash tender morsels down hatches, nibblers can sip a 100% juice fruit smoothie—a much safer way to get your daily dosage of fruit than ransacking a still-life art class.
At The Brasserie, chef Patrick Jean captures a balance between gourmet and relaxed dining, reflected in a menu bearing delectable but unfussy European-bistro-inspired fare. Unlike the timid american burger, which cowers inside a bun under a blanket of cheese, the french burger ($9 for lunch, $10 for dinner) invites public scrutiny while showboating around in a cape of savory black pepper, white mushroom, or blue cheese sauce. Seafood dishes unite unlikely plate mates, such as the tilapia ($18.95 for dinner) festooned with mango, cilantro, and lemon sauce, resulting in a combination bolder than the font of an angry letter typed by a 12-year-old. The most important hybrid meal of the day, brunch fuels bellies with a array of midday munchables, such as pancakes ($7+), including banana, chocolate chip, and blueberry, eggs florentine ($10), or the brunch platter, which comes with a waffle, pancake, piece of french toast, and an omelet ($14).
Brasserie Persil emulates the classic French café: it has rich wood paneling, stone-inlaid floors, and a wide variety of traditional French food. Brunches of goat cheese and mushroom crepes or croquet monsieurs make way for elegant dinners of steak tartare, filet of sole meuniere, and beef bourgignon. Feel free to sip a French wine, beer, or espresso martini as you finish up a dessert or a doodle of yourself scaling the Eiffel Towers on your placemat.
Upon entering the doors of Simple Smoothie Cafe, visitors are greeted by the sounds of lively chatter and whirring blenders. Though they regularly play host to real fruits, fresh juices, and tart yogurts, these blenders never see artificial syrups or added sugars. Blueberry, pineapple, and banana smoothies pair nicely with paninis that burst with homemade chicken salad, smoked turkey, and mozzarella cheese. In addition to the regular menu, a selection of made-from-scratch soups rotates with the speed of a slow-motion roulette wheel to showcase a new special daily.
Servers at The New York Stuffed Cone Company scoop ice cream crafted from natural ingredients, alternating creamy layers with crushed candy, fruit, and other toppings. The resulting creation, a stuffed cone or sundae, might require a spoon to do the heavy lifting needed to eat brownie bits and bananas mixed with flavors such as english butter toffee, chocolate-raspberry truffle, and coconut avocado. Sweet-seekers can opt for a belgian waffle stuffed with caramelized bacon or cupcakes baked fresh onsite. With free WiFi, they can wile away their stay by browsing the Net and sipping italian espresso and cappuccinos.
Though chef Luciano Di Rico refers to his cooking as "American Eclectic," he pulls culinary influences countries across the globe—from his ancestral Italy to Latin America to Asia. Luciano captains the kitchen at One Main Restaurant & Bar, where he folds local produce and fresh meats into the variety of creative contemporary dishes, including the braised pork and beef gnocchi lauded by reporters from Fire Island Tide Newspaper as "outstanding." The innovative chef also whips up an array of savory specialty pies, filled with gourmet ingredients like goat cheese and applewood bacon. To complement chef Luciano's eclectic dishes, the restaurant's bartenders dole out craft beers and inventive cocktails. Their guests sip glasses of fine wine at white-cloth tables, bathed in the warm glow of soft lighting.