The oenophiles behind Novità Wine Bar and Trattoria are so passionate about wine that they had a digital, temperature-controlled wine-serving system custom built for them in Australia. It's given their bar the ability to serve 100 wines from around the world by the glass on any given day. Because of the system's ability to dole out 1/2-ounce tastes, 3.5-ounce pours, and 6-ounce full pours, it allows patrons to sample wines they might normally avoid due to their high bottle prices.
Wine may be what Novità specializes in, but executive chef Ed Davis doesn't let it overshadow the food. He and his team whip up Naples-style pizzas and pastas topped with Maine lobster or stuffed with creamy burrata cheese. And for brunch, there's cappuccino french toast, a tastier option than the more traditional Italian breakfast dish of pancakes covered in marinara sauce.
At B K Sweeneys Pub, you can snack away on tasty pub grub.
Large groups will appreciate B K Sweeneys Pub for its ability to seat them quickly.
Shake off the stiff workday duds at B K Sweeneys Pub — attire is casual.
The restaurant has catering services as well.
Both street parking and lot parking are available near B K Sweeneys Pub.
Stop waiting to order that burger you're craving and come into B K Sweeneys Pub for some terrific pub food.
Serving a range of tasty food and drink, O'Dowds Public House in Garden City will have you thinking about seconds (or thirds).
Casual clothing is the name of the game at O'Dowds Public House, where suits and ties won't be spotted for miles.
Drivers will be surprised by the number of street parking spots available near O'Dowds Public House.
O'Dowds Public House is a cash-only venue, so patrons are encouraged to order responsibly.
In 1997, Chef Hok Chin moved to New York City from Hong Kong, where he’d been in training with some of the city’s finest chefs since age 14. Though his culinary talents were already formidable, the ambitious young chef faced a hurdle he couldn’t simply spatula himself over: the English language. Undaunted, he headed back to work the humblest kitchen positions and scrabbled his way back to the top at establishments such as Tavern on the Green, The Mark Hotel, and most recently, La Caravelle. In 2010, the multinational gourmet teamed up with nightlife impresario Brian Rosenberg, and the duo’s new venture, Sugar Dining Den and Social Club, drove Joanne Starkey of the New York Times to rave, “The food is delicious—much better than it has to be—and the service is excellent.”
Something between a nightclub and a fine-dining establishment, Sugar immediately immerses its guests in a world of bright lights, pulsing beats, and an arrestingly modern architectural scheme that sets a decorative forest of tree branches beneath a looming vaulted ceiling. After a dinner of gourmet fusion cuisine, such as Pacific Rim skirt steak with green chili potatoes and hand-cut sweet potato fries with maple-chipotle barbecue sauce, the eating area transforms into a dance floor soundtracked by some of today’s most popular DJs. The cocktail list keeps the party rolling late into the night with charmingly titled offerings such as the Black and White Cookie and the Swedish Fish.