If you wanted a McDonald's burger in the spring of 1955, you needed to travel to Des Plaines, Illinois, and find the burger joint with the golden arches on the outside. Today, however, those arches mark more than 34,000 locations in 118 countries. Equally ubiquitous are the items on the restaurant's menu, which include the Chicken McNugget, the Happy Meal, the Egg McMuffin, and the Big Mac. In recent years, the restaurant has introduced healthier eats, such as its Premium Salads and Premium McWraps.
As it serves customers across the world, McDonald's continues to focus on local communities, whether it's through the company's Ronald McDonald House Charities or its quest for sustainability.
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 15+ flat-screen TVs.
With a name like Monsoon, a restaurant better make an impression. So when the owners behind some of Long Island’s top restaurants, including Prime, Tellers Restaurant, and Verace, decided to open their first Asian-fusion eatery, they pulled out all the stops to ensure their bold name choice was warranted. Since opening in 2012, Monsoon has made some lasting impressions. The New York Times called it “an exciting new entry in Babylon,” and Newsday gave it a four-star review and named it No. 1 in fine dining for 2012. The restaurant is housed in a stunning 1920s bank building whose gray stone is floodlit with dramatic lighting outside to match the equally dramatic decor inside. When customers enter, they find an elegant mix of reds and purples, sleek black wall art, and modern, dark wood furniture. The artistry of this contemporary decor is reflected in the menu, which features a blend of Vietnamese, Chinese, and Thai dishes artfully plated and made with bold, colorful ingredients. Executive Chef Michael Wilson, formerly of Verace and Prime, creates dishes ranging from lobster rangoon to miso-glazed black cod to grilled rib eye with shishito peppers. The signature-drink list also flaunts creativity with cocktails such as the green-tea mojito and the Babylon Express, which features Crop cucumber vodka, St-Germain liqueur, pineapple juice, and fresh lime.
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.