Vito’s of Port Jeff pairs housemade Italian entrees with one of the world’s best side dishes: live music. Every Friday, Saturday, and Sunday night, performers such as opera virtuoso Carmelo Raccuglia and lounge singer Randy Berlient serenade diners with their silky-smooth vocals. Elvis impersonator Rick Virga also swings by the dining room to perform the King’s hit tracks and recite transcripts of his best-loved takeout orders.
Though these performers’ catchy ditties set toes to tapping, the restaurant’s old-world cooking still manages to steal the spotlight every night. Vito’s seasoned chefs sauce delicate cuts of seafood or hearty portions of chicken and veal, and they bake stuffed pastas until they bubble over with cheese and marinara.
Southern, Cajun, and Mexican influences all show up on the menu at Eldorado Southern Grille, an eatery with décor inspired by roadhouses and barbecue joints across America. Bacon-and-cheddar-stuffed burgers, beef brisket with fried onion straws, and chicken wings tossed with cilantro-Grand Marnier sauce are just a few options. Flat-screened TVs broadcast sports games while bartenders pour draft beers and mix signature cocktails such as the Mexican Iced Tea—a Long Island iced tea topped with Cafe Patron.
Brightly colored pennants embellish the ceiling at Port Jeff Bowl, but bowling skills demonstrated in the lanes below are what attract attention. Players hurl balls toward pins for fun or team up with peers to play in one of many leagues, divided by age and whether or not a player is tall enough to ride a roller coaster. On Tuesday nights from 9:30 to midnight, athletes enjoy an unlimited amount of fun during Bottomless Bowling. And after hours spent satiating competitive impulses built up over years of being benched during tag, patrons can quench thirsts and appetites with a beer and bite at Splitz Sports Bar. The alley also hosts parties and private events for up to 200 guests, which lets partygoers pair play with pizza, soda, or buffet fare in the 11th Frame Lounge.
Long Island's Hana Japanese Restaurant dishes out sushi, teriyaki, and other Asian cuisine beneath the glow of lantern-like hanging lamps. Within the moss-green walls of the dining room, diners feast on maki rolls and sashimi feasts; exposed wooden rafters recall the restrained aesthetics of traditional Japanese architecture. Korean dishes such as bulgogi and bibimbap round out the dinner menu, and diners can cap off meals with fried or regular ice cream in flavors such as green tea or ginger.
With four generations of culinary wisdom running in their blood, the Pace family has a pretty good idea of what it takes to run a successful restaurant. Foremost on the list are top-notch ingredients—all meat served at Pace’s Steak House is handpicked in New York City’s famed meatpacking district and aged onsite in aging rooms filled with special lights and fans. After aging, some cuts are marinated for 24 hours. The menu's meatier selections—sizzling rib eye, filet mignon, and porterhouse steaks—are supplemented by oysters on the half shell, fresh seafood steaks, and a wine list, which includes 15 wines by the glass.