Though the frozen yogurt at The Frozen Kettle Yogurt & More can be enjoyed year round, staff like to switch up some of the shop's other offerings based upon the season. In the summer, for example, they serve Uncle Louie G gourmet Italian ices alongside the 18 daily flavors of frozen yogurt. But when the weather starts getting cold, guests can warm up with four varieties of piping hot Hale & Hearty soups, before cooling off again with a frozen dessert. That the eatery likes to shake things up shouldn't come as a surprise––after all, their signature frozen yogurts can be customized with 55 toppings such as fresh fruit, candy, and whipped cream, meaning guests never have to have the same treat twice.
Peter Goldfarb sits watching his mother, who holds a textbook with one hand while churning cookie dough with the other. As she pulls double duty as a mom and graduate student, she unwittingly alters the course of her son's life. The young Peter will soon grow up, move to Los Angeles, and pursue a career in television production—but his friends won't care about his industry stories; they'll want to know where his shipments of ridiculously tasty cookies are coming from.
This true tale is what inspired Peter to eventually enroll in culinary school and coax his mom into cofounding Chip'n Dipped. Today, the duo and a crew of bakers make all-natural cookies, chocolates, and confections—including gluten- and dairy-free options—in full view of customers, as well as for impressed reporters from large publications such as the New York Times, Newsday, and the Candyland Gazette. Using kosher ingredients and minimally processed chocolates, the mom-and-son team creates treats loaded with bioflavonoids and free of hydrogenated oils and preservatives.
The masterminds behind Not Just Yoga aimed to create a calming, welcoming space that treats guests to the philosophy of yoga while offering a variety of services. Their yoga classes, led by expert instructors, flow through Vinyasa postures that focus on building strength and relaxing busy minds. In addition, the staff offers meditation, Pilates, and massage.
One of the oldest operating bars in Huntington, Finnegan's serves a mix of classic pub fare, contemporary dishes, and timeless brews for all palates and personalities. Cozied up along the dark wooden bar, guests can gander through the recently updated menu—a menu that was designed by culinary director Peter Lessing, the 2006 winner of the American Culinary Federation's Chef of the Year award. Visits get off to a steaming start with the hot spinach and artichoke dip served with tortilla chips ($8.95), and then hit their true stride with angus beef, ground turkey, or chicken pub burgers ($8.50 each) available with toppings such as swiss cheese, honey mustard, bacon, or pesto ($0.75 each). After a long, transatlantic doggie-paddle, champions from across the pond can refuel with fish and chips—traditional beer-battered cod served with tartar sauce and malt vinegar ($15.95)—while carnivorous connoisseurs dig into the marinated, onion-topped flank steak framed by mashed potatoes and sautéed vegetables. All entrees, bunned or sans bun, are served with a choice of french fries, sweet potato fries, onion rings, or coleslaw.
If it weren't for the parking meters in front of Canterbury Ales' Tudor-style building, you might think you were walking into a centuries-old English pub. The spot opened up 35 years ago after two college friends—one an English literature major—journeyed to Canterbury and were inspired to start their own pub. Today, current owner Billy Hoest says patrons are delighted to find that the English-style stews, sandwiches, and never-frozen burgers they loved 35 years ago haven't changed, though they've made some additions over the years. The sizeable beer list, which rotates with the seasons, stars 20 draft beers including craft and local brews, such as Blue Point, backed up by 50 bottled varieties. But the ample sip selection doesn't make Canterbury Ales an adults-only spot. "We're very family-oriented," Billy says. "We're more of a family pub, which we find over in England, than a bar in the sense that you find here." In addition to offering a kids’ menu, he and his staff make sure there are highchairs and coloring pages on hand to welcome their younger patrons. Customers can devour their prime-rib sandwiches, English brown stews, and spicy Cajun blue burgers at dark wood tables and booths. "It's a dark, cozy, warm feel," Billy says. The interior is covered in English artifacts, including a picture of the queen, as well as more than 200 beer tap handles from brews they've tapped over the years and stained-glass panes created by a local artist to depict old English scenes. The snug pub is especially popular when the weather cools down, says Billy, and patrons can warm up with Irish, Jamaican, Mexican, and other coffees, all topped with a dollop of whipped cream. To celebrate its 35th anniversary in April 2012, Billy picked one item from the food menu and one item from the beer list and offered them at the original menu's prices. He wasn't making any money off of it, but for him, it was a way to thank loyal customers. "We have regulars all over Long Island [who] easily travel 45 minutes to an hour to come," he says. "So I do things to give back, to thank the customers for supporting us."
The sushi chefs at Black Lantern Sushi Den, a registered Green Restaurant, cook up a full roster of Japanese delicacies, tightly enveloping ingredients within more than 35 sushi rolls. Nosh on all-natural options like the stuffed baby mushrooms ($12), plump with breadcrumbs, or sink ravenous teeth into nigiri and sashimi ($4.50+). Eel and cucumber play fine neighbors to seaweed and rice within the Azalia roll ($13). Meanwhile, the Violet Lily Roll ($16) sets up seared ginger salmon and goat cheese on a tasteful double date with roasted portobello and jalapeños before letting them bunk together in one rice sleeping bag.