Peppercorn Cafe is nothing if not cozy. At a wrap-around bar made of unpolished granite and waxed cherry wood, bartenders pour draft beer or cocktails as guests converse and watch football. Just around the corner from the lounge, diners gather around tables draped in white linen that brightens under torrents of natural light by day and softens under the wall sconces by night.
The homey family restaurant is the joint venture of two Long Islanders, and the menu reflects it. Executive Chef Dave Moritz sticks to the founders' North Atlantic roots with a menu filled with unconventional takes on New York seafood favorites. Pot pies, for example, come stuffed with lobster, and the crab cakes are served on cranberry scallion couscous?a break from the traditional method of serving them inside a grizzled sea captain's pipe. Little Neck clams mingle with chorizo on the appetizer menu, creating a segue into the turf portion of the menu, which includes braised beef short ribs and New York strip steak with crumbled gorgonzola.
Head to Starbucks for a steaming cup of joe.
Some may say it's rare to see healthy, gluten-free menu options, but Starbucks says it's a necessity.
Bask in the sun (or moon!) light when you dine on Starbucks' outdoor patio.
Wifi is on the house at Starbucks, so you can stay connected on your mobile device.
Gather up your friends, coworkers or family members and head to Starbucks for a group meal.
At Starbucks, bikers can lock their bikes safely outside.
Prices don't get much better than this, either, with typical meals running under the $15 mark.
The squeals of tires and the cracks of bats reverberate across the grounds of Selden Batting & Grand Prix as fun-seeking guests get their blood pumping. Big kids and adults buckle up in gas-powered Grand Prix carts, whereas kids at least 50 inches tall get behind the wheel of Rookie Karts and those too tiny to drive slip into a double-seater next to Mom or Dad. After a victory lap, groups don helmets at the batting cages to swing at baseballs, softballs, and floating Faberge eggs. Inside the arcade, hands slam pucks at air hockey and shoo away impulsive jazz hands at Dance Dance Revolution, as redemption games challenge gamers to win prizes.
Selden?s ice-cream stand, meanwhile, overflows with more than 85 flavors, as well as rainbow italian ices, chocolate sundaes, and soft serve. Guests celebrating a birthday can make a reservation for an ice-cream-sundae party or other themed event at Selden, replete with games, go-kart rides, pizza, and sundaes.
Tropical Smoothie Café healthifies guests with thick thirst quenchers and savory stomach stuffers from a menu filled with smoothies, sandwiches, soups, and salads. Slurp down 24 ounces of blended berries to preserve valuable neurons with cryogenic freezing methods and indulge in a nourishing treat; the café's smoothies ($4.88–$5.42) are low in fat and made with real fruit and natural sugar. Choose from more than 50 flavors, such as mango magic and rockin' raspberry, a raspberry, strawberry, and banana concoction blended together by the vibrations of killer power chords and drum solos. Create your own mixtures or choose from café-created fruit-, dessert-, and coffee-based smoothies, such as the caffeinated caramel cream, featuring caramel, white chocolate, coffee, cappuccino, and nonfat yogurt. Supplements, such as matcha green tea, weight management, and energizer, can be added to sips to provide the body and tongue with an extra jolt akin to licking a fruit-filled nine-volt battery.
Cars whizzing down the North Wading River road could easily miss Michael Anthony's Food Bar, a handsome restaurant nestled amid leafy trees and residential homes at the threshold of wine country. The lucky patrons who do find the eatery, however, are rewarded with the dazzling site of pristine white tablecloths set with sapphire glasses, colorful hot-air balloons dangling from lofty white rafters, and bright walls speckled with vivid decor. Diners can then take a seat upon one of the soft cushions to nibble on oysters and toast their great discovery with a glass of fine wine.
Meanwhile, in the restaurant's kitchen, Chef Michael Anthony is hard at work folding fresh seafood, premium meats, and imaginative sauces into a variety of small plates, pastas, and seasonal specialties such as the pumpkin chicken with balsamic-rosemary butter or the duck breast with apricot-apple chutney. Michael has spent the last 25 years perfecting his signature "New American Cuisine" recipes, favoring inventive ingredients such as toasted-sage olive oil.