Pearl Yogurt invites visitors to treat themselves to six delicious soft-serve yogurt flavors, capped off with a panoply of fruits, candies, and sprinklings. In addition to boasting kosher certification, the cups of sweet, creamy dessert infuse bodies with calcium to strengthen bones and live and active cultures to boost immune systems and force fields. A clean, crisp, modern motif greets visitors to the yogurt shrine, soothing eyeballs with walls of cool light green, and housing guests upon streamlined cream-colored couches and chairs. Diners wash down their dessert with sips of teas and exotic bubble teas.
Executive Chef Carmine Paglia’s culinary techniques are hard to emulate, but they are no secret. Visitors can glimpse Chef Paglia and her culinary team at work in Pranzi Ristorante & Enoteca’s partially open kitchen as they craft dishes such as delicious gnocchi or cozze posillipo with mussels in a white-wine tomato broth. Chef Paglia came to the Italian kitchen after a stint at Polpo in Greenwich, Connecticut; now he caters to Pranzi Ristorante & Enoteca patrons by preparing oven-baked pizzas with toppings such as fresh ricotta cheese or baby clams, drizzled organic salmon in limoncello sauce, and grilled prime-shell steak.
The founder of Lilli Pilli Health Bar came to New York from Australia via the Serengeti, Alps, and Morocco, bringing with her a love for the healthy food that fueled her adventurous, healthy life. Nourishing cold-pressed juices made from fresh fruits, veggies, and herbs are at the core of her menu—juices that can be sipped as simple refreshment or used as part of a multi-day cleanse. The chefs at this juice bar and eatery also assemble wholesome sandwiches and salads and simmer soups free from preservatives or Twinkies. Locally roasted coffees and a selection of loose teas provide a dose of caffeine or calming break from the day.
Labeled a "charming ristorante and bar" in a "cozier, more intimate venue" by the New York Times, La Bocca curates a finely tuned ambience as well as its roster of authentic recipes imported from southern Italy. The dinner menu presents a syllabus of mouthwatering appetizers such as sautéed calamari al coccio with garlic, sauced in fresh marinara ($12) and served with bread that, like a wedding's groom or a bit of dry brush left in a car's engine, is toasted. Servers whisk entrees to white-draped tables, from pasta dishes such as tortellini laziali with prosciutto, sweet peas, and cream sauce ($15) to seafood plates including pescatrice—a piccata-style monkfish dished with mashed potatoes ($27). Chefs grill the costoletta di agnello's rack of lamb ($32), then render the plate's presentation beautiful by accessorizing it with fingerling potatoes, broccoli rabe, and a feather boa.