A kitchen. To most of us it's just a place to whip up meals or gather around the dinner table. For Holly Zarcone—the owner and chef of Moon River Bakery—it's a science lab where she retreats every day to concoct new recipes. Within this hallowed space, Holly handcrafts all the bakery's sweets from the freshest ingredients possible, taking special care to banish artificial preservatives from every batch. She has perfected eight types of dessert bars including the popular campfire s'more, as well as nine types of biscotti and rainbow cookies crowned with chocolate ganache. When it comes to customer service, Holly applies the same hands-on approach she prizes in her kitchen. Clients that order custom treats—which can be made for any occasion—will talk directly with the chef in charge of crafting the confections to ensure they receive the exact flavor profile and look they desire.
A tightly written but well-balanced menu of classic steak, seafood, and pasta dishes emphasize simple recipes and virtuosic preparation. Blue Lagoon's chefs craft familiar dishes—including grilled Atlantic salmon and filet mignon with garlic mashed potatoes—that let guests relish the experience of upscale dining. A wine list longer than the dinner menu further heightens the meal as servers recommend bottles and glasses of sparkling whites, pinot noirs, merlots, and other sips to pair with entrees. The chefs also cater events—weddings, birthday parties, and pet-rock-adoption anniversaries—and the staff frequently hosts buffets, music, and special events at the restaurant.
Years of chasing the perfect surfing waves once led Danny and Jodi O’Donnell to Rincón, Puerto Rico, and specifically, a break named Tres Palms. When they found themselves returning to Tres Palms time and again, they knew they’d found something special—something that now lives on inside the O’Donnell’s restaurant of the same name. Overlooking the great South Bay, and offering a fresh mixture of land- and sea-based dishes, Danny and Jodi’s version of Tres Palms provides a brief island getaway right in Babylon Village. Or, as the Tres Palms website puts it, a chance to enjoy “fine dining in flip-flops.”
Drawing inspiration from the Hawaiian treat, the folks behind Fire Island Shave Ice craft more than 50 shave-ice flavors entirely by hand. Besides plenty of fruity classics, including sugar-free options, the shave ice selection includes a range of alternatives, from Tiger's Blood and Blue Hawaii to root beer and red-velvet cake. A handful of flavors can even be assembled into double or triple combos, such as the citrusy triple threat of mango, guava, and orange. Fire Island Shave Ice's Hawaiian influence extends from food to decor: lime-green walls surround the interior counter's tiki-hut-style roof, while the outdoor area occasionally hosts live hula dancers.
Jackie Morrison founded the Long Island Center for Yoga in 2003 to create a beacon within the community, one that would draw individuals seeking healing as well as spiritual and physical growth. To accommodate this range of interests, the schedule embraces a variety of yogic styles. Vinyasa and vigorous yoga classes build strength and endurance with dynamic asana sequences. Restorative yoga, on the other hand, incorporates deep, sustained stretches aided by supportive props. Yoga nidra, meanwhile, encourages introspection with time-honored meditation techniques.
Regardless of the style, self-discovery is a common theme at the studio. Unlike many practice spaces, Long Island Center for Yoga doesn?t hang any mirrors on its walls. This forces students to closely monitor their own form and technique, with instructors on hand to recommend modifications. The studio's Pilates, tai chi, and belly-dancing sessions similarly teach students to recognize the inherent connections between their minds, bodies, and untapped telekinetic abilities.