New England–style fresh seafood items, such as smoked fish dip and lobster rolls, accompany blackened ribeye and gorgonzola chicken pasta to tables at Longboards. Inside, hanging longboards and flat-screen televisions unite in their skinniness to forge a laid-back yet entertaining setting, similar to a monk's cabin placed in the middle of a red-light district. Behind the longboard-shaped bar, a libation wizard concocts house-made juice-infused cocktails and doles out craft brews to supplement a list of 16 bottled beers such as Avery White Rascal and Stone IPA. Porters, pilsners, IPAs, and ciders further solidify the eatery's credibility as a haven for hops.
Since no surfing-styled venue would be complete without an alfresco component, Longboards also maintains an outdoor patio replete with a mini wooden walkway and a decorated Airstream. Trees, lights strung overhead, and colorful longboard murals ensconce patio denizens in an atmosphere utterly bereft of dullness.
During his more than 25 years as a culinary wizard, Andreas Kotsifos has prepared dishes in Paris, Florence, and Manhattan. But as executive chef of The Palm Beach Steak House, he draws from the cuisine of another country altogether: Greece. Though his menu isn't lacking in steak-house staples—filet mignon cooked at 1,600 degrees, Black Angus prime rib slow-roasted in a blend of special spices—there's also no shortage of classic Greek entrees. Moussaka saturates ground lamb and beef with béchamel sauce, and the dolmades entree wraps rice, beef, and herbs in grape leaves. Diners can even indulge in baklava for dessert or giant Greek lima beans for tricking uncles into thinking they're shrinking.
With its white linens and mood lighting, The Palm Beach Steak House blends elements of a trendy lounge with an upscale neighborhood bistro. Patrons typically arrive dressed in attire ranging from resort-casual slacks and shirts to highly formal penguin costumes.
The blue-and-white banquettes, bright-white drapery, and faux shuttered windows fall right in line with Taverna Opa’s Greek theme, but it is the food, cocktails, and entertainment that really bring the eatery to life. At the restaurant, rated good to very good across the board by Zagat, smoky aromas waft from a wood-fire grill and swirl through the air as servers cart around dishes of lamb chops, gyros, and traditional Greek meze that earned accolades from Gayot.
Greek tunes and live DJ beats keep the atmosphere festive, as do dancing staffers who break out into a Zorba dance throughout the night. A belly dancer also weaves between tables, mesmerizing diners with her abdominal precision and occasionally tossing napkins to alert management that someone fell happily asleep in their moussaka.
Although Cafe Toscano's cuisine remains firmly rooted in Old World tradition, its ambience embraces the aesthetic of a contemporary café. Imported cookies and pastries bring authentic Italian flavors to the brightly lit display cases, but the cooks also recreate homestyle staples by making pastas in-house and accompanying them with meatballs, sweet italian sausage, and eggplant parmigiana. Sleek, black chairs and low-slung white booths evoke a modern air, but the walls also include several murals of traditional Italian scenes, including a cobblestone street, a barrel-filled wine cellar, and an uncannily realistic host asking how many people are in your party.
To craft their gourmet pies, the cooks at Pizza Allora rely on a fundamental process: hand toss the dough into a thin crust, layer it with a signature sauce and fine mozzarella cheese, then cook it to crispy perfection. From there, diners can go the simple route and accept that simple, three-step pie as is, or make things a bit more complex by selecting from the lineup of more than 25 toppings or by completing a Rubik’s Cube before each bite. Pizza Allora’s traditional and gourmet pies aren’t the menu’s only tenants, though—the cooks offer up other Italian specialties, including deli sandwiches and pastas.
Chef Fritz Cassel constantly imagines up creative dishes to complement his eclectic, ever-changing menus. Servers transport his small plates and inventive gastro-pub dishes—such as mussels, gourmet sandwiches, and cheesy grits—to tables already supplied with complimentary baskets of housemade potato chips. Beneath a lofted ceiling lit by artistic pendant lamps and chandeliers, bartenders pour craft beers and mixed drinks as well as concoct potent adult milkshakes that pair perfectly with a copy of the latest _ Hardy Men_ mystery novel.