Numerous Irish counties lend their names to Lily Flanagan’s Pub's traditional Irish and internationally influenced meals, such as the Kerry corned beef and cabbage made with locally grown greens. The Galway Bay fish 'n' chips pairs beer-battered cod with chips that are cut by hand rather than lasers, and the Portrush pork chop flirts with the flavors of Italy with accents of sun-dried tomatoes, spinach, goat cheese, and bacon alfredo sauce.
It’s not just the food that transports diners across the pond, but the dark wood wainscoting and furniture topped with kelly-green padding. The bar pours foaming glasses of Guinness and Smithwick’s, perfect for slowly sipping while watching one of the pub's 10 flat-screen TVs.
Though chef Luciano Di Rico refers to his cooking as "American Eclectic," he pulls culinary influences countries across the globe—from his ancestral Italy to Latin America to Asia. Luciano captains the kitchen at One Main Restaurant & Bar, where he folds local produce and fresh meats into the variety of creative contemporary dishes, including the braised pork and beef gnocchi lauded by reporters from Fire Island Tide Newspaper as "outstanding." The innovative chef also whips up an array of savory specialty pies, filled with gourmet ingredients like goat cheese and applewood bacon. To complement chef Luciano's eclectic dishes, the restaurant's bartenders dole out craft beers and inventive cocktails. Their guests sip glasses of fine wine at white-cloth tables, bathed in the warm glow of soft lighting.
Upon disembarking at the Babylon stop of the Long Island Rail Road, the aromas from Bistro 111 already permeate the air. Less then a block away, patrons open the door, spilling forth the sight of merlot-hued walls and the cherry hardwood of a fully stocked bar. While admiring framed photos of Audrey Hepburn and Marilyn Monroe, diners peruse chef Anthony Marrali's Italian menu, which strives to bring the old country to life with recipes passed down from generation to generation. Tables fill with golden pizza dough slathered in marinara and adventurous ingredients such as prosciutto, artichoke hearts, and broccoli rabe. Patrons drop knives through steak and fish in sauces reduced to bring forth the thick, earth essence of balsamic vinegar and wines, but are discouraged from slicing into the framed landscape paintings to verify their authenticity.
Years of chasing the perfect surfing waves once led Danny and Jodi O’Donnell to Rincón, Puerto Rico, and specifically, a break named Tres Palms. When they found themselves returning to Tres Palms time and again, they knew they’d found something special—something that now lives on inside the O’Donnell’s restaurant of the same name. Overlooking the great South Bay, and offering a fresh mixture of land- and sea-based dishes, Danny and Jodi’s version of Tres Palms provides a brief island getaway right in Babylon Village. Or, as the Tres Palms website puts it, a chance to enjoy “fine dining in flip-flops.”
A tightly written but well-balanced menu of classic steak, seafood, and pasta dishes emphasize simple recipes and virtuosic preparation. Blue Lagoon's chefs craft familiar dishes—including grilled Atlantic salmon and filet mignon with garlic mashed potatoes—that let guests relish the experience of upscale dining. A wine list longer than the dinner menu further heightens the meal as servers recommend bottles and glasses of sparkling whites, pinot noirs, merlots, and other sips to pair with entrees. The chefs also cater events—weddings, birthday parties, and pet-rock-adoption anniversaries—and the staff frequently hosts buffets, music, and special events at the restaurant.
Classic American Restaurant's flame-wielders only grace their grills with freshly ground meat patties, whipping up a selection of succulent burgers and serving them on freshly baked bread. The Classic American burger (up to an $11 value) wears a chic coat of melted farmhouse cheddar, and the turkey burger (up to a $10 value) sports a frock of muenster cheese, arugula, and the condiment double-whammy of cranberry mustard. Midday munchers can lunch on a veggie burger (an $8 value) with red onions, ranch dressing, and honorary vegetable swiss cheese. Like an absconded spoon to a runaway dish, french fries are a time-honored companion to bun-swaddled meat and are included with each burger. Or, for an extra cost, indulge in the sweet-potato fries, derived from tubers crossbred with pixy sticks ($1 extra when regular fries are included with selected burger).