At Ciao Bella!, chef Federico Sammarone pays homage to southern Italian cuisine with homemade pastas and slow-simmered meats. After earning culinary clout at established eateries including Freddy's in Manhattan's West Village and Ciao Bella! in Valley Stream, chef Sammorone now tosses spaghetti with fresh herbs and Italian prosciutto and marinates veal and fish in wine-reduction sauces for a new set of diners. The ambiance is similarly Italian-inspired: a ceiling with red-clay tiles defines the dining room, creating a private enclave for dining companions to linger over port wines or games of napkin peekaboo.
The menu of Italian comfort foods already lends Mezzanote Restaurant a familiar vibe, but it's the family-style service that truly makes guests feel at home. During meals, platters of veal milanese, chicken parmigiana, and pasta in meaty bolognese sauce can all arrive at once. From there, diners pass plates and serve themselves from the trays while enjoying the lively group-dining ambience. For a pleasant end to the meal, parties can either indulge in the kitchen's homemade tiramisu and italian cheesecake or try to guess their server's height in millimeters.
Pantano's Kitchen keeps its chefs busy all day. Starting with the morning's frittatas and pancakes, they transition to paninis, burgers, and deli fare as the hours progress. But they'll gladly make breakfast specialties all day alongside the more than 200 menu options diverse enough to please entire families or each head of a picky Cerberus. As diners deliberate further on build-your-own burger and salad choices, flat-screen TVs flicker with stock quotes and sporting events.
To Dan Kim, a red mango is something truly special. The fruit only becomes that color for a very brief time, when it's most ripe, most delicious, and most nutritious. This became an allegory for Dan, a frozen yogurt enthusiast, who was conceptualizing his first yogurt shop. He opened the first location in 2007, vowing to use all-natural ingredients that, like the red mango, are both tasty and healthy. His commitment to conscientious snacking certainly caught on, as the brand has since expanded to more than 200 locations throughout North and South America. In 2011, Red Mango took top honors for frozen yogurt shops and for healthy options in a Zagat poll.
In addition to being all-natural, Red Mango's award-winning yogurt satisfies a range of diets by being gluten-free, kosher, and low-fat or non-fat. Each of the nearly 50 flavors, which range from peanut butter to pomegranate, contains calcium, protein, and immune-boosting probiotics. Depending on the location, people can serve themselves or order from the full-service counter as they concoct sundaes crowned with anything from fresh fruit to peanut butter cups. The menu includes more than just fro-yo sundaes, however?it also features yogurt parfaits, Skinny Sorbettos, and fruit or boba smoothies. New greek yogurt varieties also delight palates with bulked up units of protein and calcium. In addition to developing secret handshakes with their favorite yogurt taps, regular visitors can sign up for the Club Mango rewards program to receive special offers and discounts.
Founded in 1954 by James McLamore and David Edgerton, Burger King rapidly expanded from humble beginnings as a lone burger joint to more than 12,400 locations across 79 countries today, making it the second-largest fast-food-hamburger chain in the world. Its signature burger—the Whopper—consists of one to three flame-broiled, quarter-pound beef patties crowned with a miniature fedora and a fully customizable array of toppings such as tomatoes, onions, and dill pickles. Focused on continual improvement, the chain recently reinvented the fries that accompany each value meal, outfitting the spud slices with a thicker cut of potato for a fluffier texture on the inside and crispier golden-brown exterior. A spread of decadent desserts including dutch apple pie and an Oreo sundae keeps sweet teeth from elongating into fangs, and made-to-order breakfast sandwiches clasp eggs, american cheese, and bacon, sausage, or ham between two halves of a flaky croissant to round out the speedy menu.