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.
At The Curry Club—voted Long Island Press' 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.
At CrossFit Stony Book, trainers lead groups through daily sessions of CrossFit, a fitness method that incorporates an assortment of functional movements into one high-intensity workout. Designed for all ages and fitness levels, each session focuses on a workout of the day, which may include a varied selection of pull-ups, squats, pushups, and other challenging exercises. With its ever-changing routine, CrossFit aims to increase strength, flexibility, and coordination while improving cardiovascular endurance.
A gooey blend of honey-maple sauce drips from Z Pita's signature sweet-potato fries, which complement many of the restaurant's Italian and Mediterranean dishes. Though their eclectic menu has long encompassed pastas, pita platters, and other global fare, it only recently acquired seafood, such as the golden-brown swordfish puttanesca filet; cooks embellish the dish with sautéed capers, tomatoes, black olives, and onions before serving it over penne in light marinara sauce. Every night from 5 p.m. to close, they also funnel sweet Belgian chocolate and savory cheese fondues into pots for sharing or throwing at people wearing white after Labor Day.
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.