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.
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.
In the 19th century, the North Shore’s salty breezes, rocky beaches, and elegant estates drew New York City’s elite out of their Manhattan apartments and into the captivating towns of what was to be called the Gold Coast. The remnants of this storied past still stand and the shore breezes still blow, as diners at Bliss Restaurant enjoy what Zagat deemed “creative American cuisine with a French twist”. Guests seated on the blooming outdoor patio swirl the ice in their seasonal cocktails, dine on baked brie and seared diver sea scallops, and listen to the melodic strumming of a live musician. Other menu items include pignoli-nut-crusted red snapper, half-roasted chicken with wild mushroom sauce, and banana and chipotle-braised short ribs, which can all be paired with sides such as chive and brie mashed potatoes or kielbasa and sauerkraut. Inside the restaurant, diners enjoy candle-lit tables with white table clothes and dark wood accents. It’s a contemporary ambiance that, like the Gold Coast, harkens back to a time of romance and refinement.
With four generations of culinary wisdom running in their blood, the Pace family has a pretty good idea of what it takes to run a successful restaurant. Foremost on the list are top-notch ingredients?all meat served at Pace?s Steak House is handpicked in New York City?s famed meatpacking district and aged onsite in aging rooms filled with special lights and fans. After aging, some cuts are marinated for 24 hours. The menu's meatier selections?sizzling rib eye, filet mignon, and porterhouse steaks?are supplemented by oysters on the half shell, fresh seafood steaks, and a wine list, which includes 15 wines by the glass.
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.