The neon sign adorning Krish's entrance looks to be unchanged since the ice-cream parlor established itself in the area in 1955. The outdoor patio echoes this '50s feel with aqua-colored tables perched beneath matching umbrellas and nearby murals of ice cream, burgers, and fries that hint at the treasures in store. Inside, the staff concocts more than 35 housemade ice-cream flavors, ranging from chocolate chocolate chip and fluffernutter to peach and black raspberry. This delectable diversity helped earn Krisch's the title of Long Island Press's readers' pick for the Best Dessert Place from 2010 to 2012. Krisch's also transforms this creamy dessert into a variety of treats, adding dollops of it to sodas, whirling it into shakes, and topping it with housemade whipped cream for sundaes.
Krisch's dining room carries on its patio's decorative motifs, flaunting vibrant aqua shades and chrome accents typical of a mid-century diner or mermaid's classic Corvette. Once settled into four-tops or red booths, patrons order from a full menu of comfort fare such as hefty half-pound burgers, deli sandwiches, and homestyle entrees of meatloaf, roast beef, or southern fried chicken.
High ceilings with exposed piping lend a modern vibe to Toro Pazzo and serve as a foil to a menu of time-tested Italian dishes. Executive chef Alan Pucci, a native of Lucca, Italy, draws upon an array of Italian meats such as prosciutto and sopressata as well as olives, grilled artichoke hearts, and fontina, gorgonzola, and pecorino cheeses. In the bustling kitchen, the crew rolls dough into potato gnocchi and fresh rigatoni, which fill pasta dishes and sate diners before trips to the National Dry Macaroni Card Museum. Curlicues of steam unfurl from veal scallopini with fresh sage and prosciutto and pistachio-encrusted salmon in a lemon beurre blanc.
Behind Toro Pazzo's bar, an indoor waterfall trickles as mixologists concoct dessert cocktails such as vodka-infused root-beer floats or birthday-cake martinis with sprinkle-encrusted rims. Brimming with bottles imported from Sardinia and Tuscany, the wine list offers pairing for any dish, and on some evenings live bands fill the eatery with lilting guitar strains.
Saporito Pizzeria and Restaurant’s chefs spin out a menu of traditional Italian favorites and creative pizza pies. Diners can start Old World feasts with appetizers such as a pair of eggplant rollatini ($8.95). Forty-one pasta dishes symbolize each of Mozart’s symphonies, making mouth overtures with penne paesana, a mix of sautéed chicken, potatoes, and zucchini tumbled in brown or red marsala wine sauce ($12.95), and skirt-steak vesuvio—fresh skirt steak in balsamic vinegar and covered with sautéed spinach, broccoli, and mushrooms ($15.25). Panini and wrap options sandwich Italian flavors in freshly baked bread or a tortilla’s tender embrace, and specialty pies include a philly cheesesteak pizza topped with thinly sliced steak, onions, and american cheese ($22.50). A gluten-free menu brims with dozens of options from every menu section, including gluten-free 10-inch pizzettes ($9.95), and pasta dishes can be dressed up with low-carb and multigrain options.
Grillmasters at jimmyjacks flip and flame a menu of American comfort fare, including burgers that KJOY 98.3 listeners voted Long Island's best. Owners and sustainability advocates Dan and Dave Morris select fresh, unfrozen beef from a local butcher and welcome daily deliveries of locally baked brioche buns while still saving time to volunteer and help passing breezes become naturalized citizens. Hands artfully shape hearty, 5-ounce patties before throwing their creations on the grill, where fiery chisels continue the transformation from raw ingredients into edible sculptures. Each basket of fries is fried to order instead of lazily tanned beneath blazing heat lamps, and a variety of hand-scooped milk-shake flavors delights taste buds with thick slurps of chocolate for the cocoa lover or black-and-white gulps for Charlie Chaplin aficionados.
With years of experience behind them, the chefs at Mizuno Japanese Cuisine craft traditional dishes with signature accents. They slice top-grade fish for sashimi and specialty sushi rolls such as the Ichiban roll, a combination of tempura rock shrimp, eel, mango, and avocado wrapped in white kelp seaweed. On the warmer side of the menu, diners will find noodle bowls, tempura plates, and vegetable teriyaki.