The Bagel Loft's owners, Jimmy Pappia and Ralph Rodriguez, make their bagels the old fashioned way. Then, they are enhanced with a variety of sweet and savory toppings including eggs and cheese, white fish, and cinnamon raisin cream cheese. These bagels transcend their status as a breakfast food when sliced and used to bookend smoked turkey, grilled chicken, roast beef, and other sandwich fillings. Patrons can also pair their bagel bites with cheeseburgers, pancakes, or salads.
Mr. Carmine got his first taste of haircare at the age of 11. His father was the local barber in his hometown of Avellino, Italy, and young Carmine helped his father trim their neighbors' hair. Mr. Carmine dedicated himself to haircare and, after moving to New York in 1958, began studying hair thinning and hair loss. He has devised a system of solutions for both men and women to combat hair loss and receding hairlines. In addition to focusing on hair loss, Mr. Carmine and his team of experts also offer a full-service salon.
Viru Restaurant demonstrates its authentic Peruvian roots with a wide variety of traditional dishes. Causa rellena de camarones satisfies bellies with shrimp, as long as those bellies like their shrimp hiding inside chilled mashed potatoes that are spiced up with lime and yellow chili ($12). The parihuela, a soupy sea of seafood cooked with white wine, spices, and panca chili, moisturizes parched stomachs with a torrential downpour of flavor ($24). Representing the eternal battle between land and sea, the bisteck a la chorrillana—a grilled New York steak with a sauce made of panca chili, onions, and tomatoes ($24)—wields haricots verts clubs against the pescado sudado, the fish of the day poached in seafood broth and herbs ($19). Placing a comforting cap on dinner, flan reminds diners of former days when sweet, creamy desserts grew everywhere all the time and only cost a nickel ($6). In addition to edibles, Viru Restaurant nourishes guests at the bar, which stocks its shelves with an impressive supply of domestic and imported beers, sangria, wines, and chicha, a drink made of fermented maize.
Drinks flow and Gaelic feasts flourish in this Eastchester restaurant and pub, touted for its traditional Irish fare and relaxed neighborhood atmosphere. At high-top tables lining Mickey's photo-filled brick walls, earlier birds can browse Saturday and Sunday brunch selections, including Mickey's confectioner-sugared pancakes ($8.95) and create-your-own omelets ($8.95). Dinner delights diners seven days a week with an array of eats from across the pond, such as beer-battered, Dublin-style cod and chips ($13.95) and shepherd's pie ($14.95), thrown in the face of many a philandering sheep herder. A selection of beer, wine, and spirits are also available for palatable pairing. For the sportily inclined, televisions light up the evening hours with displays of athletic events of almost every variety.
Swirls of steam escape from homemade pasta. Waiters pluck whites and reds from a wine rack nearly 190 bottles strong. Canary and cream linens swathe waiting tables. The dining room at Luciano's immerses diners in classy atmosphere, complemented by a menu of hearty Italian eats. Proprietor and chef Luciano Savone fills the kitchen’s grills, stoves, and ovens with steaks, veal cutlets, chicken, and seafood to create classic dinner entrees or lighter lunch dishes. Friday and Saturday nights light up with live music, dancing, and laser-light shows that reenact The Italian Job.
Route 100 Wine Bar & Grill's seasoned flame wielders compose a menu brimming with salads, burgers, and hearty entrees, and friendly servers furnish chalices with aged sippables from an expansive wine list. Kick things off with a starter, such as a batch of sauce-soused chicken wings ($7.50), or lightly fried spring rolls ($8.50) before bolstering mastication muscles with a kobe-beef burger ($15), which can be dressed to the nines in up to five cheeses, sautéed onions, mushrooms, or bacon ($1.50 each). The chicken mediterranean ($18.50) shines the spotlight on simmered morsels of poultry swapping kitchen gossip with artichokes, sun-dried tomatoes, and gaeta olives beneath a canopy of a white-wine sauce. Chefs utilize their years of cooking experience to craft the Route 100 jambalaya ($20), a seafood menagerie of shrimp, clams, and calamari floating with julienne vegetables in a light tomato broth. Grilled and sautéed entrees also populate the eatery's lunch menu, including the spicy Cajun-chicken linguini ($13), tender skirt steak ($18), and chicken parmigiana ($13).