Chef Ayhan opened his first restaurant on Long Island more than 35 years ago, setting the stage for a fiefdom of successful Mediterranean restaurants across the region, each one serving up freshly caught seafood, succulent kebabs, and creamy hummus. The menu draws inspiration from the cuisines of Cyprus, Turkey, Greece, and Israel, entertaining taste buds with an eclectic mix of dishes, such as doner gyro kebab, spinach-and-feta pie, sesame-crusted salmon, and char-grilled calamari.
Indecisive appetites will be sated by the selection of breakfast, burgers, pasta, and more at Post Ave Cafe. Like putting a grocery-store conveyor belt in a pair of tights and sending it on a world-saving mission, the overstuffed hot heroes—including the potato and egg ($7.25) or the shrimp parmigiana ($8.95)—burst with a lineup of ingredients. The Greek burger sandwiches hunger with a 6-ounce beef patty topped by feta cheese and tomatoes on an English muffin with Greek salad, coleslaw, and pickles ($8.95). The pasta-with-seafood combination hooks a meal-worthy menagerie of mussels, clams, and shrimp splashed in a garlic-and-white-wine sauce, just like bringing seasoning to the local aquarium ($16.95). The meat averse can cut their teeth on a veggie whole-wheat wrap, stuffed with grilled broccoli, spinach, onions, mushrooms, and pesto sauce before leafing through a tossed salad ($8.95), and breakfast visitors are treated to Uncle Vinny's favorite omelette, an egg amalgamation of sausage, bacon, and American cheese flanked by a short stack of pancakes ($8.95).
Executive chef Pat Ippolito may be a culinary professional, but his mother, Norine, makes the tiramisu at his restaurant. As the New York Times noted in its favorable review, the seasonally changing gourmet meals at 490 West are often a family effort. Ippolito comes from a restaurant family, and on the weekends, Norine and his wife, Meredith, help him prepare his upscale bistro cuisine in the white- and taupe-hued dining room.
The plates they carry are strewn with artfully assembled dishes: wildflowers perch atop stacks of shrimp and greens; vibrant, fuschia-streaked sprouts crown a fillet of just-caught fish; and sun-yellow sauce highlights a row of mussels. However, Ippolito and his family don't just choose ingredients for their beauty; they collect organic and locally acquired produce whenever possible, and every fish is wild and brought to the kitchen the very day it's served. No added antibiotics or hormones sully the menu's natural meats, and there are even some gluten-free dishes available—but they don't respond well to pickup lines. Examples of these conscientiously culled inputs include escargots exalted by the Times, steak, baked brie, and salmon. A tasting menu whets appetites for crab cakes, and a prix fixe menu showcases multiple-course specialties.
Greek immigrant Louis Santikos founded his first movie theater in San Antonio in 1911, when silent moving pictures of train robberies and slapstick comedy were an exciting novelty. Today, the thriving regional theater empire continues the family tradition of dazzling audiences with attractions such as IMAX sensory journeys.
Santikos's expansive theaters house up to 19 screens of first-run cinematic entertainment at some locations. Equipped with popcorn and sodas, moviegoers can nervously munch and sip their way through every pulse-pounding car chase, tragic missed connection, or gripping montage of drying paint. Screenings in 3-D of select films are brought to life by the gloriously immersive illuminations of Xpand 3-D projectors.
Cozymels' lengthy menu beaches mouths on the coast of Old Mexico with authentic flavors from the non-central locales of America's savory southern neighbor. Get acclimated to the restaurant's food ocean by starting with a traditional sampler—chicken nachos, spinach-mushroom quesadillas, and crispy chicken flautas with guacamole, jalepeños, pico de gallo, and sour cream ($12). An entree of enchiladas los cabos prolongs your taste buds' beach party with two enchiladas stuffed with sautéed shrimp, lump crab, and cheese, then topped with poblano cream ($14). Otherwise, keep it peninsular with the Yucatán especial (shrimp and scallops sautéed with spinach, red onions, mushrooms, tomatoes, and poblano chilis, topped with creamy Cancun sauce and served over Yucatán rice; $16) or venture into the spicy heart of flavor country with homestyle carne asada, a 10-ounce grilled skirt steak topped with spicy rajas mix, cheese, spicy gaujillo chili sauce, and served with Yucatán rice, refritos, and Mexican potatoes ($17). If your appetite is still struggling against the waves of savory flavors at the end of your meal, finish it off by running it over with a Cozy Cadillac margarita (Cazadores Silver, Cointreau, sweet and sour, and fresh lime; $11).