At The Curry Club?voted Long Island Press's Best Indian Restaurant of 2010?a Zagat-rated menu boasts dishes prepared by restaurateurs with culinary experience in both the Eastern and Western hemispheres. A handful of tikka masalas are studded with shrimp, salmon, chicken, or tofu, and kebabs are served on platters that sizzle and steam like volcanic Pop Rocks. More than 40 curries fall into six categories, from the West Indian?inspired vindaloo, to the richer, creamy consistency of Korma-style concoctions.
Sushi Ichi Japanese Restaurant's seasoned chefs recruit fresh fish and sticky morsels of rice to build a menu stacked with more than 50 types of maki rolls. The culinary team fills seaweed-wrapped cylinders with predetermined combinations of snow crab, tuna, and salmon, as well as custom-builds sushi rolls to incorporate diners' favorite ingredients. Thai and Chinese dishes also abound and include classics such as spicy kung pao chicken, shrimp pad thai, and green and red curries flanked by rich coconut rice.
Pepperheads Hotsauces stockpiles over 800 tongue-searing hot sauces, rubs, and marinades that inject bursts of heat and flavor into savory dishes. A top seller, Black Mamba hot sauce ($32.99/6 oz.) culls chocolate habañero peppers and capsaicin extracts to craft a viscous spice said to approach several million Scoville units, the scale that measures spicy heat by weighing tasters' shed tears. Pure powder of jolokia ghost pepper, reputed by the February 2007 Guinness Book of World Records to be the hottest chili pepper on the planet, cater to pyrotechnic cooks craving to create their own rubs or sauces ($29.95/48 grams).
Rolling Pin Bake Shop houses a veritable cornucopia of tarts, cookies, pastries, and other handmade goods. The bakery––highlighted by the Food Network's Rachael Ray and E!'s Whose Wedding Is It Anyway?–– is manned by David Dombroff, a 15-year veteran with a degree in sweet, sweet satisfaction from the Culinary Institute of America. Stop by the cozy bakery and scarf down some scones (three for $1) while chatting with the attentive shop keep. If you don't want to gobble your goods in house, you can always order an eye-catching occasion cake ($18+) for real-world consumption. Born from the hands of caring chefs, these creations are laden with moist sponge cake and loaded with fresh fruit and other palate-tickling treats.
As the exclusive New York distributor of Michigan's Palazzolo's Artisan Gelato and Sorbetto, Bella Dolce shares the wealth of the brand’s rich, creamy frozen treats in dozens of flavors. Crafted in small batches, Palazzolo's gelato incorporates fresh ingredients from around the world, from South American cocoa to Californian blood oranges. Eschewing large-volume machinery, the gelato makers whip up batches as small as 2.5 gallons, which ensures that each tub is as dense and creamy as an encyclopedia made out of butter. Tangy sorbetto, indulgent ice cream, and Bella Berry low-calorie frozen yogurt offer guests tasty, frozen alternatives.
Like any dutiful American diner, Setauket Village Diner serves burgers and fries, coffee, and omelets as part of its vast nine-page menu, which could please every diner. But like any history book about empires, it also adds Greek and Italian to the mix. Steak gyros and kebabs of chicken or salmon represent the former, whereas pasta such as linguine marinara and and shrimp scampi topped with feta and mozzarella are highlights of the latter.