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.
Within Willy Parkers, cherry-colored wood tables and chairs invite diners to sit and feast upon a menu of classic American fare that spotlights local seafood, high-end cuts of meat, and free-range chicken. In 2011, the New York Times lauded chef Eric Engvaldsen's recently revamped menu, highlighting his cooked-to-order burgers, steamed mussels, and house-crafted desserts. As diners sup on Eric's eye-catching dinner dishes or peruse the late-night bar menu, an extensive beer list calms thirsts with plentiful hops and gently whispered bedtime stories.
PastaVino is an intimate Italian bistro brought to life through memories of family meals in all five boroughs of New York City. The PastaVino name says it all, a place where wonderful food and wine combine to create a truly memorable experience. Come to pastaVino for a wonderful experience!
The warm brown and white palate of rich leather and crisp white tablecloths at Mim's sets the tone for the elegant yet humble menus of New American bistro cuisine. Open for both lunch and dinner, a wide variety of starters and entrees accommodate diners of many preferences—including gluten-free—in the evenings. After meals, browse the menu of housemade desserts before digging spoons into classic bananas foster or a Mim's dessert sampler than includes a trio of signature sweets.
A full-service printing shop, Greek Corner bedazzles bare shirts, hats, uniforms, and other wearables with custom-designed logos, courtesy of its in-house art department. Whether you need a single bespoke baseball cap commemorating the ingestion of an unusually large sandwich or 400 tackle-twill embroidered team jerseys for the college cheese-rolling championships, Greek Corner will determine the right price and turnaround time to make it happen. Fraternities and sororities, meanwhile, can monogram their house loyalties in vinyl lettering onto a broad range of shirts, formal loincloths, and a variety of American Apparel and Gildan activewear.
Deli Boss of Roslyn's consulting chef, Marc Anthony Bynum, boasts skills lauded by Food Network, which he summons when crafting preconstructed platters of kosher-certified deli fare. Sandwich-stackers pick from a butcher's block of deli meats, acquired by the pound or packaged between bread, with selections such as dark-meat turkey ($24/lb.) or first-cut corned beef ($14), which lets diners sample authentic NYC-style fare without the hassle of stealing Woody Allen's lunchbox. Starters such as chopped liver ($15/lb.) and stuffed knishes ($6 each) tether flighty appetites while a constellation of side dishes such as potato kugel ($21) and baked beans ($6/pt.) bolster the meal's main event. For parties, the roasted vegetable platter ($40 for a small order) feeds up to 12 people and an infinite number of imaginary friends with a constellation of market-fresh grilled vegetables.