Every seat inside Canterbury's Oyster Bar & Grill gives diners the feeling they’re sitting inside a special kind of time capsule. That’s because all the surrounding walls are covered with historical photographs of Oyster Bay’s history. Because the restaurant has been around for more than 30 years, this reverence for the past turns meals into a timeless experience; diners may even eat some of the same oyster dishes that originally made the area a haven for seafood lovers. Guests will find the menu full of signature ocean treats, from raw and baked oysters done in myriad preparations to seafood towers that combine the likes of lobster, tuna sashimi, and other delicacies into shareable feasts. Filet mignon and parmesan-crusted chicken get all the same careful attention in the kitchen as the seafood, with careful presentations and bedtime stories every night.
Shiny golden spheres congregate by a cozy fireplace inside Arata Sushi's dining room. Though they're attached to the wall, they seem to drift across space like tiny suns or undersea bubbles. Perhaps they're an homage to the fish that comprise the restaurant's colorful sushi lineup, which the Courier-Journal has dubbed "highly imaginative." In the kitchen, chefs whorl fresh seafood with rice and veggies to form more than 45 types of maki. Several rolls, such as the Cardinal, showcase fruits such as kiwis and strawberries alongside savory ingredients such as fried shrimp and cream cheese. At the bar, diners can sip wine and sake while watching the chefs slice bright-orange salmon and tuna as red as a comet wearing a clown nose.
The warm earth tones at Mim's set the stage for the elegant yet comfortable menus of New American bistro cuisine. Mim's has been part of Roslyn for over 15 years, and part of Syosset for over 30. Both locations are open for lunch and dinner, and feature a wide variety of starters and entrees to accommodate diners of many preferences?including gluten-free. After meals, browse the menu of housemade desserts before digging spoons into classics like bananas foster or a Mim's dessert sampler that includes a trio of signature sweets.
Sripraphai Thai Restaurant began as a small, struggling bakery. When owner Sripraphai Tipmanee switched to making roasted duck salad and crispy dried catfish, business took off, eventually moving to a new location and then taking over the buildings on both sides. Credit the critics; it's frequently cited in discussions of best Thai in New York, and Zagat recently rated it number one once again.
What’s Cooking!'s cooking is packaged in sturdy containers and arrives totally ready to be popped in the microwave, providing you with several days of healthy, creative meals. What’s Cooking!'s chefs eschew MSG, artificial sweeteners, and high-fructose corn syrup to ensure fresh veggies, whole grains, and other beneficial ingredients arrive at your mouth's gate unencumbered by chemical baggage. Like the slowest county-fair Ferris wheel ever, the menu changes weekly. Dishes such as grilled tofu with jasmine-turmeric rice and a side of sweet mango dipping sauce ($10) provide taste buds with flavors from across the globe, while a grilled marinated flat-iron steak ($11) endows them with a meateor of classic taste. Top a double order of romaine or spinach salad with your choice of a pair of extras such as gorgonzola cheese, grape tomatoes, or slivered almonds ($5). Contact What’s Cooking! to set up your free delivery anywhere in Ann Arbor.
At Coach Grill and Tavern, diners carve up succulent steaks, nibble on sapid seafood, and mouth-hug toasty sandwiches in a quaint tavern setting decorated with wood fixtures, green walls, plaid curtains, and tablecloths. After perusing the menu, guests can take a load off and load up on stuffed baked clams ($9) before hang-tening that surf to the tenderized turf of the Black Angus rib eye ($27.75). Those with a lighter appetite or herbivorous leanings can nosh on a fresh-berry-and-nut salad as crisp as a baseball card wrapped in a brand-new dollar bill to denote that player's salary ($5.75–$10.75). Seafoodies can dine with the knowledge that every happy clam and peppy oyster is harvested out of Oyster Bay and Bayville, including the Frank M. Flowers oysters ($12–$21) and north shore little neck clams ($9–$17).