Numerous Irish counties lend their names to Lily Flanagan’s Pub's traditional Irish and internationally influenced meals, such as the Kerry corned beef and cabbage made with locally grown greens. The Galway Bay fish 'n' chips pairs beer-battered cod with chips that are cut by hand rather than lasers, and the Portrush pork chop flirts with the flavors of Italy with accents of sun-dried tomatoes, spinach, goat cheese, and bacon alfredo sauce.
It’s not just the food that transports diners across the pond, but the dark wood wainscoting and furniture topped with kelly-green padding. The bar pours foaming glasses of Guinness and Smithwick’s, perfect for slowly sipping while watching one of the pub's 10 flat-screen TVs.
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.
The candy kitchen's massive copper kettle predating World War II is certainly an eye catcher, but the nostalgic sights and smells of candy filling rows of white shelves is what overwhelms most people when they step inside Kilwins Chocolates. For more than two generations, the original recipes of founders Don and Katy Kilwin have been used to handcraft more than 75 confections such as chocolates, caramels, and specialty fudge. Aside from some newer equipment, head candy cook Bill Hoffman and his team still abide by Don’s candy-making methods and use original equipment when possible. Inside the old-fashioned candy shop, a burnished copper-kettle-fire mixer fashions each piece of peanut brittle, a cold room solidifies almond-toffee crunch, and a manatee that swallowed a freezer still makes every sea-foam candy. In addition to candy, Kilwins has created more than 32 flavors of original-recipe ice cream since 1985 with farm-fresh rBHT-free milk and cream from Michigan farms.
Though chef Luciano Di Rico refers to his cooking as "American Eclectic," he pulls culinary influences countries across the globe—from his ancestral Italy to Latin America to Asia. Luciano captains the kitchen at One Main Restaurant & Bar, where he folds local produce and fresh meats into the variety of creative contemporary dishes, including the braised pork and beef gnocchi lauded by reporters from Fire Island Tide Newspaper as "outstanding." The innovative chef also whips up an array of savory specialty pies, filled with gourmet ingredients like goat cheese and applewood bacon. To complement chef Luciano's eclectic dishes, the restaurant's bartenders dole out craft beers and inventive cocktails. Their guests sip glasses of fine wine at white-cloth tables, bathed in the warm glow of soft lighting.
Upon disembarking at the Babylon stop of the Long Island Rail Road, the aromas from Bistro 111 already permeate the air. Less then a block away, patrons open the door, spilling forth the sight of merlot-hued walls and the cherry hardwood of a fully stocked bar. While admiring framed photos of Audrey Hepburn and Marilyn Monroe, diners peruse chef Anthony Marrali's Italian menu, which strives to bring the old country to life with recipes passed down from generation to generation. Tables fill with golden pizza dough slathered in marinara and adventurous ingredients such as prosciutto, artichoke hearts, and broccoli rabe. Patrons drop knives through steak and fish in sauces reduced to bring forth the thick, earth essence of balsamic vinegar and wines, but are discouraged from slicing into the framed landscape paintings to verify their authenticity.
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.