Senses come alive when sitting on the plush red couches at Kasbah Hookah Lounge. The sounds of DJs spinning tracks sync with the rhythmic movements of exotically clad belly dancers roaming from table to table, weaving through clouds of aromatic hookah smoke. Customers can puff on more than 85 flavor combinations of the house’s 24 Starbuzz shishas, including classic options such as mango, or pairings such as honey, vanilla, and mint. The house also crafts their own signature blends for the five VIP flavors, including cinnamon toast crunch, which pairs apple, cinnamon, and banana. Bottles of wine and pints of beer accompany hookahs on the table, providing all of the fillers for a comfortable night out without having to lug around childhood teddy bears.
The dramatically draped ceilings inside Zacharys glow with blue, green, and pink lights, adding luxe atmosphere to the nightclub's popular Saturday night dance party. The dance floor thumps as special guest DJs spin a mix of current dance hits and classics, which pulsate from a state-of-the-art sound system while a light show on the dance floor dazzles eyes. In between songs, partygoers can hit the bar for a top-shelf cocktail or order bottle service complete with mix-ins and garnishes.?The energetic atmosphere promises to make everything from a night out with friends to a birthday party memorable.
In an effort to help recapture the elegant feel of nightclubs from the past, Zacharys has an upscale dress code; men are encouraged to wear collared shirts and shoes, and fill one pocket with a tiny emergency bowtie.
Executive Chef Dana Oddo draws from culinary skills cultivated from his time in the Memphis barbecue scene at Fuego Picante, where she fuses modern Mexican food with smokehouse barbecue fare. The restaurant's decor mirrors this savory synthesis, playfully blending sophisticated light fixtures and streamlined furnishings with whimsical flourishes, such as a mural of a cowboy. This serves as the perfect setting for Chef Oddos' warm and contemporary fare: tamales, chicken taquitos, and shrimp Creole all share menu space with mojitos that are freshly squeezed from the fruit of the 80-proof-rum tree.
The oenophiles behind Novit? Wine Bar and Trattoria are so passionate about wine that they had a digital, temperature-controlled wine-serving system custom built for them in Australia. It's given their bar the ability to serve 100 wines from around the world by the glass on any given day. Because of the system's ability to dole out 1/2-ounce tastes, 3.5-ounce pours, and 6-ounce full pours, it allows patrons to sample wines they might normally avoid due to their high bottle prices.
Wine may be what Novit? specializes in, but executive chef Ed Davis doesn't let it overshadow the food. He and his team whip up Naples-style pizzas and pastas topped with Maine lobster or stuffed with creamy burrata cheese. And for brunch, there's cappuccino french toast, a tastier option than the more traditional Italian breakfast dish of pancakes covered in marinara sauce.
Across nearly three-fourths of the United States, AMF Bowling Co. reverberates year-round as families, friends, and competitors send bowling balls in search of upright pins careening down slick lanes. The company first established itself as an industry leader in 1946, the same year the sport introduced automated pinspotters.
Today, more than 20 million bowlers annually make AMF their battleground for wars against pins. As the largest owner and and operator of bowling centers in the US, AMF locations offer high-tech scoring technology, a classic design, and a menu stocked with American-inspired classics such as wings, pizzas, burgers, and beer.
At Revel, the culinary team's careful execution of new American cuisines with worldly influences have caught the attention of more than the locals. The restaurant earned the praises of the New York Times' food critic Joann Starkey, whose visit was replete with cuisine that hit the mark. Starkey isn't Revel's only fan; the restaurant makes frequent appearances on best-of lists, taking home honors as Long Island Restaurant News's Best Restaurant, Best Chef, and Best Deal of 2014 and one of Newsday's Top 20 Restaurants of 2013. The dinner menu bears out these accolades. Meals starts with appetizers?such as roasted brussels sprouts drizzled with juniper honey and topped with cherries and pecorino?which lead up to entrees including braised pork osso bucco, grilled atlantic swordfish, and an 8-ounce filet mignon with a tiny flag that reads, "You made it."