Old World traditions meet New World sensibilities at Fresco Greek Tavern. Although the chefs stick to Greek flavors by charcoal grilling everything from chopped sirloin to chicken and by crafting iconic appetizers such as hummus and dolmades, they experiment a bit more with the falafel platters. Several of the platters are inspired by the flavors of countries from all seven hemispheres. Examples can include the Italian-inspired falafels in a bed of pesto sauce as well as Japanese-inspired falafels with wasabi-spiked mayonnaise and ginger dressing. With its cerulean-blue ceiling, gilt-framed mirrors, and tables draped in crisp white linens, Fresco Greek Tavern’s dining room embraces a classical aesthetic worthy of the Parthenon.
Before teaming up in 1953, Burt Baskin and Irv Robbins were seasoned business owners with their own ice-cream shops. The words “unusual varieties” shone high above each shop, signaling their respective owners’ passion for anything but an ordinary dessert experience. When the two got together, it was natural that they’d adopt the theme of “31 flavors,” one for each day of the month. Since then, Baskin-Robbins has introduced more than 1,000 flavors and opened shops with more than 5,800 franchise owners worldwide. Even their little pink tasting spoon has become a staple as a way to make flavor browsing an event by allowing guests to try specialties without paying cash or chicken-based trade for the privilege.
As the name might hint, at Barnyard and Carriage House, friends and family dine in a comfy, country setting. The restaurant serves lunch and dinner, with heaping plates of homestyle meals such as meatloaf smothered in brown gravy and served with a baked potato. Steaks, burgers, pasta, and hearty salad options make for a huge, varied menu. Everyone's taste buds at the table should be pleased, including the young ones, who can select from a specialty children's menu with everything from chocolate milk and chicken fingers to grilled chicken breast and veggies, depending on their mood or what foods their brokers have them invested in.
Every day, bagels emerge from the ovens at Manhattan Bagel. Crisp on the outside, doughy on the inside, they form the perfect base for customers to top with cream cheese, whether plain or blended with fruits or veggies. Bagels are also split in two to build sandwiches, with eggs and bacon for breakfast, or deli meats and crisp veggies for lunch. Not limited to bagels, the eatery also crafts sandwiches using wraps, focaccia, and other breads. Specialty coffee drinks get brewed with beans roasted in small batches for a smoother flavor than using a file to even out each bean's rough edges.
The cooks in Hillery Street Restaurant & Grill’s kitchen know how to multitask. From dawn ‘til tusk, they are kept busy flipping fluffy pancakes, layering classic deli sandwiches, and topping pastas in rich sauces from the eatery’s impressively large menu. After biting into one of 20 types of omelets, Philly cheese steaks, or 13 burgers, patrons can savor some nostalgia by perusing the malt-shop menu and choosing from ice cream sodas and banana splits.
The chefs at Sahara Express Hot Grill craft Mediterranean cuisine from fresh, organic meats and vegetables. Diners can visit a salad bar to dress falafel sandwiches with chopped cucumber and tomato in creamy tahini, crisp radish, or rich hummus. Gyro meat roasts on a vertical spit, and morsels of kebab-skewered chicken sear on a grill. Sahara Express Hot Grill's cooks deftly prepare and pack takeout orders, but diners can also take a seat in an inviting dining area with gleaming wood paneling and artwork that embellishes the walls.