Winter Dining Guide 1-29-20

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AN ANTON MEDIA GROUP SPECIAL • 2020

WINTER DINING GUIDE

The Best In Cold Weather Dishes Fogo de Chão Brazilian Steakhouse Comes To Carle Place

SEE OUR AD ON THE BACK COVER

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Cooking Delicious Home Made Food for 80 years!

Made from scratch with the freshest ingredients using our traditional family recipes.

There is nothing artificial in our food!

Turkey Dinners

Signature Specials

Available as individual dinners, a la carte, or for a dinner party from our catering menu.

A variety of special dinners for one, or from our catering menu for feeding a crowd.

Dinner for Two Perfect for a romantic Valentines Day without the restaurant crowds!

Please order ahead • Beverages not included

Chicken Noodle Soup • Matzoh Ball Soup Chicken Noodle-less Soup Delicious nutrient-rich chicken stock is made fresh daily and sold by the quart. Our Stock is used in all of our soups.

Homemade Chicken Stock Available Daily!

Whole Roasted Turkey!

Did you know we can roast a whole turkey just for you?

Please call for details.

Chicken Noodle Soup Available Hot!

Choose from our “On the Lighter Side” menu or our famous traditional comfort food!

Check out our website for more choices!

A Family Tradition Since 1940!

Call: 516-731-5500

zornsofbethpage.com 4321 Hempstead Tpke.,Bethpage,NY Mon-Fri 11am-8pm; Sat & Sun 10am-8pm 212829 S

2B | WINTER DINING GUIDE • JANUARY 29 - FEBRUARY 4, 2020

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THE GAMES ARE ON, ORDER A PARM! TABLE OF CONTENTS PAGE

04B Zorn’s of Bethpage celebrates major milestone 06B Mercado brings a taste of Spain closer to home 08B Press 195 earns the title “King of Sandwiches” 14B

T he Brazilian churrasco experience at Carle Place’s new Fogo de Chão

16B Where to eat around the Great White Way 18B Avocados make healthy eating easy 22B Cozy up at these restaurants with fireplaces ON THE COVER: A picture of the steak from Fogo de Chão in Carle Place is worth a thousand words.

WINTER P u b lis h ed by DINING A n t o n M e di a G rou p KARL V. ANTON, JR. Publisher, 1984-2000

Angela Susan Anton Frank A. Virga Shari Egnasko Cyndi Zaweski Robin Carter Alex Nuñez Iris Picone Joy DiDonato Linda Baccoli

Editor and Publisher President Director of Sales Administration Editor, Special Sections Director of Production Creative Director Director of Operations Director of Circulation Director of Business Administration

Contributing Writers Kimberly Dijkstra, Allison Eichler, Dylan Spilko Designer Cathy Bongiorno

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132 East Second Street, Mineola, NY 11501 advertising inquiries circulation inquiries editorial submissions

Phone: 516-747- 8282 Fax: 516-742-5867 advertising@antonmediagroup.com subscribe@antonmediagroup.com specialsections@antonmediagroup.com

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We Specialize in Catering for All Occasions Ask for Our Catering Menu

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96 Mineola Avenue, Roslyn Heights t: 516-621-1400 | f: 516-621-1509 www.ourattilios.com JANUARY 29 - FEBRUARY 4, 2020 •WINTER DINING GUIDE | 3B

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LOCAL ICON

Zorn’s Of Bethpage Celebrates 80 Years The iconic restaurant is a Long Island fixture

BY CYNDI ZAWESKI

czaweski@antonmediagroup.com

T

oday, Zorn’s of Bethpage is practically synonymous with fried chicken on Long Island, but its rich history is much more multifaceted. The iconic family-owned restaurant got its start as one the region’s largest growers of eggs, chickens and turkeys prior to opening the doors to its first retail location in 1940. The concept was the brainchild of Peter Zorn, whose vision was to offer wholesome, made from scratch meals using the freshest ingredients that busy families could take home with them, creating one of New York’s first take-out services.

In the 1930s, prior to the retail business in Bethpage, the Zorn’s family owned seven poultry farms on Long Island selling chickens and turkeys to wholesalers in Queens and the Bronx. Zorn opened the humble retail store in Bethpage in 1940, selling fresh turkeys and other

A scene from Zorn’s of Bethpage in the 1950s. grocery staples. Zorn’s vision was taken to the next level in 1949, when he became the first to offer rotisserie chickens cooked over an open flame.

A pioneer in retail take-out food, he blended his own spices and created original recipes to expand his menu to include fresh homemade salads, stuffing and gravy to compliment his rotisserie chicken. A short time after, he added his soon to be famous southern

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fried chicken and bar-b-que spare ribs.

This turned into a thriving take out business. His menu kept growing as he met his customers’ needs.

Zorn’s of Bethpage is still family-owned and operated by Merrill S. Zorn, Peter Zorn’s only granddaughter.

Merrill, who grew up working all aspects of the family business, is preserving family tradition while propelling the 80-year-old brand into the future.

A Mineola Landmark...

AVENPORT RESTAURANT

In 2019, Merrill Zorn took on a massive undertaking by moving the entire business into a brand new 8,000-square-foot store at the same address in Bethpage. She designed the new building by listening to customers ideas and suggestions for the space. The new building pays tribute to the history of Zorn’s with historic photos and memorabilia used as decor.

“We use the same recipes and cooking methods as my grandfather.

Some of our traditions are looked upon as old fashioned by today’s standards, but this is how we maintain our high quality and consistency,” she said. “There is always a Zorn in the kitchen making sure that the original recipes passed down from my grandparents are still prepared with the same quality and pride that they were 80 years ago.”

Zorn’s of Bethpage is located at 4321 Hempstead Turnpike, Bethpage.

P

RESS

Ladies Receive Chocolates on Valentine’s Day!

The Davenport Building was originally built in 1896 as the Nassau County Trust. In 1924 it became the Davenport Press and remained a printing press until 1978 when its present owners converted it to a restaurant. It’s a building rich with history, the shelves on the dining rooms’ exposed interior brick are lined with antiques. Don’t let the subtle rumble of the trains deter you. We are located just steps away from the Mineola train station. Come cozy up by our large fireplace for a delicious meal or much needed drink after a long day’s work.

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Aged Steaks • Prime Rib • Fresh Maine Lobster • Fresh Seafood • Pasta Dishes Daily Grilled Specialties • Rack of Lamb • Pot Roast • Chilean Sea Bass Branzino • King Crab Legs & Much More!

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Sunday-Friday, Anytime Saturday Before 5pm Includes appetizer, entrée & dessert • Up to 6 People

Happy Valentine’s Day From Your Friends at Davenport Press!

WEEKDAY LUNCHEON PARTIES

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CALL TODAY TO BOOK YOUR CELEBRATION IN ONE OF OUR PRIVATE PARTY ROOMS

70 Main Street • Mineola • www.davenportpress.com • 516 248 8300

4B | WINTER DINING GUIDE • JANUARY 29 - FEBRUARY 4, 2020

COMPLETE BRIDAL & BABY SHOWER PACKAGES

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DINNER PACKAGES

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Valentine’s Day Dinner Appetizers (choice of one) BU R R ATA MOZZA R ELL A with fig jam and arugula salad and chopped smoked prosciutto BAKED CLAMS CASINO LOBSTER BISQUE SOUP

Entrées (choice of one) STU FFED BR AISED SHORT R IB R AV IOLI sliced shiitake mushrooms topped of f in a brown peppercorn au poivre sauce SURF & TURF 5 oz filet mignon with a 6 oz lobster tail served with a white truf f le oil creamy risotto CHICKEN CORDON BLEU served over mashed potatoes in a creamy mushroom marsala sauce

Dessert

(choice of one)

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JANUARY 29 - FEBRUARY 4, 2020 •WINTER DINING GUIDE | 5B

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SPANISH CUISINE

A Taste Of España At Mercado Little Spain

BY ANTHONY MURRAY

with Romesco sauce), chuletillas de cordero (New Zealand lamb While walking through the streets of Manhattan to get to Mercado Little chops), among others.

Spain, which is nestled right under the High Line, you’re instantly teleportMar represents the ed to España when you open the doors to enter. The music that is played culture of Spain’s diverse throughout is customary, with an array of kiosks and restaurants of tradiregions with all things tional and delicious food to devour that is scattered strategically around the aquatic themed. The ever-robuilding. The crowd exuberantly scours the market floor, either taking in the sights or looking for the next kiosk or restaurant to visit. The walls are covered tating menu highlights seafood from Spain and the United States, in beautiful murals that represent Hispanic heritage and its rich culture. featuring what is fresh and in season.

On the menu, you’ll find gambas al ercado Little Spain is a Basque country and Asturias. ajillo (the very famous tapa of veritable love letter to Spain Nearly everything on the shrimp sautéed with garlic), from chef José Andrés and menu is cooked over anchoas de Santoña his team, and is inspired by the embers with a focus (cured anchovies from various historic mercados of Andrés’ on larger grilled Santoña served with home country. While inside, you’ll cuts of meat. Some toasted bread brushed find three different key restaurants: menu items that with fresh tomato), Leña, Mar and Spanish Diner, which can be found and more. offer visitors specific menu options at Leña include Spanish Diner is an based on their preference. butifarra con Iberian take on the classic Leña brings together the best mongetes (pork sauAmerican all-day restaurant, elements of Spain’s favorite grill-fosages served with white and features larger portions cused restaurants, including the beans and alioli), codorniza a la brasa (two whole quails served of Spanish favorites like gazpacho asadores and steakhouses of the amurray@antonmediagroup.com

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Custom Party Favors

• Bar/Bat Mitzvah •Communion •Sweet 16 •Birthday •Anniversary •All Celebrations

Andaluz soup, callos con garbanzos (Madrid style tripe stew) and bacalao frito (fried salted Spanish cod).

Some of the kiosks that can be found include Bocatas & Empanadas, which offers a wide variety of Spain’s favorite sandwiches and Churros, delicious fried pastry.

And if eating isn’t your thing, Mercado Little Spain also has two cocktail bars called Diner Bar and Bar Celona, and a wine bar called Vinos.

Mercado Little Spain is located at 10 Hudson Yards and is open daily.

For more information, visit www. littlespain.com or call 646-495-1242.

Great Neck’s Legendary Chocolate Shop For 44 Years

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Experience Brazil in Long Island

Fire-Roasted Meats Carved Tableside • Seafood Options Market Table & Feijoada Bar • Distinctive Group & Private Dining Available Award of Excellence – Wine Spectator • America’s Top Restaurants – Zagat

Lunch, Dinner, and Weekend Brunch

235 Old Country Rd. - Carle Place, NY - 516.588.7100

© 2020 Fogo de Chão, Inc. All rights reserved.

212876 S

JANUARY 29 - FEBRUARY 4, 2020 •WINTER DINING GUIDE | 7B

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SANDWICHES

Press 195 Rules The World Of Sandwiches And Beyond

BY STEVE MOSCO

specialsections@antonmediagroup.com

Press 195 calls itself “the Sandwich Kings since 2002,” and a return trip to the restaurant’s Rockville Centre location reaffirms their claim to the throne.

K

nown for pressed sandwiches stuffed with flavorful meats, fresh veggies and remarkable cheeses, Press 195 seems tightly clustered in a row of storefronts when viewed from the street. But as the doors open at 22 North Park Ave., you’re greeted with an expansive eatery that’s reminiscent of an airy beer hall. This is thanks to a recent renovation that has added brightness and elbow room to the neighborhood spot.

The sheer creativity behind Rockville Centre’s Press 195 makes it the perfect place to start an eating tour in the

very walkable village. Few their buffalo and barbecue establishments have mastered wings absolutely nail the the art of the sandwich quite crucial simplicity wing-nuts like Press 195, as they serve are constantly craving. lunch, dinner and a rotating Now, onto the sandwiches. array of standout beers in Standouts include the No. 32, a comfortable and friendly Jack’s Special, loaded with environment. grilled chicken, fresh mozzaBefore we get to the rella, barbecue sauce, onions sandwiches, a quick word and pickles; the No. 38, with on chicken wings: Press 195 grilled marinated sliced steak, quietly boasts some of the best avocado, sweet onion jam, wings on Long Island. A 2017 fresh mozzarella and creamy Huffington Post article named roasted pepper dressing; Press 195 as one of seven and the No. 26, with turkey, best wings joints in the entire smoked Canadian bacon, state—not bad for a restaurant smoked Gouda, fresh tomato that is far more well known for and roasted garlic spread. its sandwiches. The accolades are well deserved, as both see SANDWICHES on page 10B

NEW YEAR, NEW YOU!

FULL SERVICE SALON

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25 CUT & STYLE (Reg. $45) With Select Stylists. Expires 2/29/20.

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8B | WINTER DINING GUIDE • JANUARY 29 - FEBRUARY 4, 2020

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• ON Time guarantee • Worldwide service • Customer loyalty program • Drivers work for us – license checked and must be approved by insurance company • Corporate / airport / weddings / shuttles / special occasions • Open 24 hours • Online account access and booking tool • App for easy booking and tracking

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JANUARY 29 - FEBRUARY 4, 2020 •WINTER DINING GUIDE | 9B

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SANDWICHES from page 8B

brews and some usual favorites, as well as incredibly tasty choices that But on this particular night, are hard to find anywhere else during the brisket-loaded No. 46 and the a typical lunch hour, happy hour or veggie-infused No. 15 were the clear supper time. favorites. The No. 46 features shredNo matter how full you might be, ded, slow-braised sweet brisket and give yourself the gift of dessert at caramelized onion sauce topped with Press 195, as their sweet creations crunchy, purple jalapeño coleslaw. are just as inventive as the savory.

The first bite reveals the time the There’s a double chocolate brownie chef puts into the brisket, as the sundae, which is just as good as you sandwich’s depth of flavor is immedican imagine. But the true treat is the ately apparent with smokiness giving Banana Bread Press—with banana way to sweetness then to the bright bread stuffed with fresh banana, The sandwiches, wings and fries are stellar at Press 195. strawberry, and pure maple syrup, spiciness of jalapeño coleslaw.

(Photos by Steve Mosco) The vegetarian No. 15 is no less pressed until golden and covered from meatloaf to brisket to pastrami to Another item you should absolutely with ice cream and candied walnuts. impressive, with grilled portabella, veggies. order is Press 195’s improbable vegefresh baby arugula and goat cheese You will gladly accept the caloric Press 195’s newest knish creation is tarian chili. Why is it improbable? with roasted garlic and black olive consequences. the Knitzel, with thinly sliced breaded Because you will refuse to believe spread. The intense creaminess of Whether the beginning to a late there is no meat in this warm bowl of the goat cheese is countered with the pork cutlet, sweet red cabbage, Swiss night in Rockville Centre or the peppery bite of the arugula, with the cheese and a side of gravy for dipping. wonder. Feel free to incredulously ask, centerpiece of your evening, Press “are you sure there’s no meat in this?” garlicky olive spread providing plenty It is this eater’s wish that more people 195 will undoubtedly continue its because the servers are used to it. of aroma and the portabella bringing looked to pork for their cutlet needs— long reign as the standard-bearer and Press 195’s is tender, with a crisp, Rounding out the meal at Press 195 flavorful heft to the sandwich. Both of sandwich majesty. Also, you’ll be fried exterior that is perfectly suited is, of course, the Belgium-style fries sandwiches are elevated to unthankful it’s located in a walkable with an array of available dipping matched, crisp heights with pressed, for pickled cabbage. Overall, Press village after such a hefty meal.

195’s use of a knish as the “bread” for a sauces. Hardly an afterthought, the handcrafted Ciabatta bread.

And if you’re looking for a place sandwich is downright genius. fries are a must-order side dish—in Press 195 also offers a sandwich to host or cater your party, Rockville Beyond sandwiches, Press 195 fact, I’d go so far as to say they are the creation eaters would be hardCentre’s Press 195 has the space, the boasts salads, burgers and great perfect fries. pressed to find anywhere else; a staff, and the amazing food to pull it But more than just a place for sand- off. knish sandwich. This gift to enterpris- appetizers including grilled asparagus with tomato and fresh mozzarella in wiches and fries, Press 195 has one of ing eaters has a crunchy outer shell Press 195, 22 N. Park Ave., the eatery’s proprietary pure maple the best craft beer selections in this, or Rockville Centre; www.press195.com; that gives way to a molten potato syrup basil pesto. any other village. It features seasonal filling and inner contents that range 516-536-1950

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10B | WINTER DINING GUIDE • JANUARY 29 - FEBRUARY 4, 2020

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JANUARY 29 - FEBRUARY 4, 2020 •WINTER DINING GUIDE | 11B

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ZEN

FOOD TOURS

Edible Mystery Tours

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Long Island couple creates Food Done It?

Our chef is certified in vegan & vegetarian cooking for more than 20 years

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12B | WINTER DINING GUIDE • JANUARY 29 - FEBRUARY 4, 2020

specialsections@antonmedia.com

evin and Elizabeth with food. And because the two had Hindley’s love story is full-time jobs, they needed to come intertwined with their deep up with a way to run the tour without love for food, and has culminated having to be present. in both a marriage and a company, So the two created a system where Food Done It? participants are given a restaurant Elizabeth, who was born and location to meet at to begin their raised on Long Island, went to St. Food Done It? tour in one of the four Joseph’s College and has pursued locations: Patchogue, Huntington, a career as a teacher. But one thing Babylon and Rockville Centre (the was always at the back of her mind: company’s newest location). Along food. with the instruction, they are given a “I was always interested in link to a downloadable app that will culinary experiences so I would guide the party through the tour and go out with one of their story friends to the lines (specific to usual places like location), which Huntington, and now includes then Patchogue The Cupcake started to Conundrum, become heavy Fire and Ice on the restaurant (cream), end and then The Ghost of Babylon Village,” Capsaicin and she said. “I was the Tour You always interested Can’t Refuse. in restaurants A group of and wanted to friends or family open one, but I meet up at the Kevin and Elizabeth Hindley didn’t have that starting restaudegree.” rant, which might take their drink Enter Kevin. The two met at order and give them a puzzle to work on while they fire up the grill in the a Starbucks four years ago, after back for a first tasting. The story line Kevin moved from Colorado. doesn’t begin until all are seated at the Shortly after the two began table ready to go. dating, Elizabeth’s mother died, “Once you’re in our app, you’re bringing the couple closer together. introduced to our story line, the events “After the loss of my mother, that happened in nights prior, if there that’s when it sort of came to me,” was a murder or food turned up hot,” explained Elizabeth of how Food explained Kevin. “That’s where you Done It?, an edible mystery tour, find out all about it and meet the came to be. “I wanted something different and fresh. I love teaching, character on the phone, scrolling and reading through dialogue with a but I wanted more and something friend.” fun for people. Coming out of a Then the app will give directions to dark place, it just sort of came to me. I pitched the idea to Kevin and the next location, which is usually a he understood it immediately. Both retail store, and involves a scavenger of us are sort of on the creative side hunt. Once completed, the group heads off the next restaurant. and foodies.”

The tour is designed to be a large After having taken a few food meal spread out over the approxitours on her own and seeing the mately four-hour experience. The tour rise in escape rooms, Elizabeth has five food stops: three savory and realized it would be a great idea two sweet, with a sweet stop in the to combine trivia and puzzles

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Dance Magazine's

“25 to Watch” “Best of Culture”

- LA Times

Long Islanders use an app to navigate the edible mystery tours, which feature five different food stops. (Photos courtesy of Food Done It?) middle to break up the savory stops, and a larger dessert at the end.

“We don’t want anyone to leave hungry,” Kevin said.

On the couple’s first tour, Cupcake Conundrum—their beta launch tour—in Patchogue, Kevin proposed to Elizabeth.

“I thought it’d be a cute mystery involving food,” Elizabeth said. “I didn’t know he was writing the story to propose to me. It’s still being used.

At the end, he got down on one knee.

We started a business the same day we got engaged.”

Since that day, the tours have been flourishing, with some Long Islanders having completed all tours multiple times.

“It makes me happy people are having fun, always laughing and are too full,” Elizabeth said of what she

feels is most rewarding about the business. “It’s fun to see they are choosing Food Done It? for their special occasion.”

To purchase an experience, gift cards or for more information, visit www.fooddoneit.com. The tour is $63 plus tax, fees and tips per person.

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JANUARY 29 - FEBRUARY 4, 2020 •WINTER DINING GUIDE | 13B

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NEW ON THE BLOCK

Fogo de Chão:

Redefining steakhouse culture

BY DAVE GIL DE RUBIO dgilderubio@antonmediagroup.com

Traditional steakhouse culture is one that is a carnivore’s delight, where the clientele is extensively made up of white male businessmen and the idea of greens is generally limited to a wedge of iceberg lettuce with blue cheese dressing and a tomato slice if you’re lucky. Diners seeking more than that count themselves lucky if they can order a side of steamed broccoli or creamed spinach.

Turning that concept on its head is Fogo de Chão, a fine dining, full-service churrascaria which uses a rodízio style of serving, which involves roving waiters toting barbecued meats on large skewers that are brought table side. The international restaurant chain recently opened its first Long Island location in Carle Place. The 10,000-square foot space boasts 110 staff members scurrying around, serving guests and providing exemplary customer service in ensuring no requests are left unmet.

The mood is set by bossa nova music, welcoming you into a warm atmosphere marked by high ceilings, a dark wood decor and a large main dining area with private and semiprivate rooms on the perimeter. It’s a culture of hospitality that is a Fogo hallmark and enabled this unique dining experience to continue growing 40 years after it was founded in the Brazilian countryside community of Porto Alegre by a pair of siblings, Jorge and Alexio Ongaratto and Jair and Arri Coser. But optics alone are not the sole reason for Fogo’s success.

It’s the quality, quantity and variety that also welcome guests whose dietary needs are gluten-free and meatless.

All this at a restaurant whose name translates

to come back. But one thing that we’re adamant about is the high quality of food with a lot of flavor. We really pour on the southern Brazilian hospitality and that’s really what we like to do.”

The aforementioned Market Table is a cornerstone of this all-you-caneat experience and is inspired by the grand kitchen tables on the farms of southern Brazil. It is nearly 100 percent gluten-free and has boatloads of raw fruits and vegetables along with specialty salads (lentil quinoa, Skewered meat is quinoa tabouleh, apple salad), served tableside. seasonal recipes (butternut kale (Photo by Cyndi salad, butternut and sweet potato Zaweski) soup, pear and endive salad) and a to “ground fire” and reflects the tradi- wide selection of antipasti (pickled onions, Peppadew peppers, maritional gaúcho method of roasting nated artichokes, mixed olives with meats over an open fire. It’s somecitrus herbs, sundried tomatoes). thing Fogo CEO Barry McGowan is Protein options include extensive rightfully proud of. charcuterie options of cured meats “I’m a healthy eater so I don’t (Calabrese salami, Parma ham have much time. I can walk right into a Fogo de Chão and have lunch leg, imported prosciutto, Spanish chorizo) and aged and imported for $15 and order anything I want cheeses (manchego, smoked at the Market Table, which includes provolone, baby Swiss, Monte smoke salmon and prosciutto. I eat Caputo—semi-hard Brazilian sheep whole foods a lot because of the whole trans-density of it so I eat a lot and cow’s milk cheese) along with assorted accompaniments (whole of beets, broccoli and quinoa. Our grain mustard, fig jam, caper menu has a pretty diverse offering berries, cornichons). Not to be for somebody who is vegetarian or missed is the smoked salmon, vegan,” he said. “We’ve got a vegan cauliflower steak that’s awesome. We black pepper candied bacon and fogo feijoda, are much more than a steakhouse.

We’re really accommodating to anyone’s dietary needs and that drives the occasion why you want

Councilwoman Viviana Russell (fifth from left) and CEO Barry McGowan (fifth from right) at the Carle Place location’s ribbon cutting.

14B | WINTER DINING GUIDE • JANUARY 29 - FEBRUARY 4, 2020

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One of Fogo de Chão’s gauchos stopping to show off some of his grilled wares. a traditional black bean stew with sausage served over white rice. It can be seasoned with fresh orange, hot sauce and farofa or baked yuca flour with bacon.

But lest you fill up at the Market Table, be sure to leave room for an endless onslaught of beef, pork, lamb and chicken. Every table is a chef’s table at Fogo; the gaúcho chef who carves guests’ fire-roasted meat tableside is the same chef who butchered it, simply seasoned it and grilled it from start to finish.

Part of the fixed price system is making use of a tabletop card, green to indicate the diner wants more meat and red signaling that guests have had enough to eat for the moment. Tableside is where non-beef selections include cordeiro (lamb), costela de porco (pork ribs), frango (chicken), lombo (pork loin), linguiça (spicy pork sausage) and pork picanha.

But beef is Fogo’s culinary bread and butter. Top cuts are used, preparation is minimal with the delectable outcome partially attributed to the expert way heat is applied throughout

the grilling process. Costela (beef races and colors. I’ll just say this, ribs), fraldinha (bottom sirloin), what I love about Fogo is that it’s alcatra (top sirloin), beef ancho a very international brand. It’s (ribeye) and filet mignon are go-tos representative of the people that but it is picanha (prime part of the dine with us because you start sirloin) that is Fogo’s signature steak. to hear the different languages Lightly seasoned with rock salt and and you see the experience.

Fogo de Chão’s sliced thin, it is tender with a robust So really, when you pull Market Table flavor. back to what separates us Just as diverse as the menu is the when you walk in, it’s not clientele. just the experience “Forty percent of our but the idea that you can clientele is female and 16 have a filet or a rib-eye a delicious percent are actually in any steakhouse. But staple. family,” McGowan you can’t go in any If variety is the spice of said. “We’re steakhouse and life, it’s also the lifeblood pumping heavily millenhave a filet, a ribthrough Fogo de Chão and what nial and next eye, lamb chops, McGowan says is key to his compaSomething we generational.” fraldinha, picanha, ny’s success. say is that your first It’s a big part of palmittos—all of “The food is delivered in a way what the father this is included. that is customized to the individual. bite of every dish is the of three enjoys But really, it’s just Something we say is that your first best. At Fogo de Chão, accommodating when he takes bite of every dish is the best. At Fogo his family out to to anybody that de Chão, every bite is your first bite. every bite is your weekend brunch you’re with.”

The flavor, the craveability and the first bite. after church back Part of that experience are all high,” he exhome in Texas. dining flexibilplained. “The hospitality is high and –Fogo de Chão CEO “I tell everyone ity is Bar Fogo, I’ll say this—all that equates to very Barry McGowan that we’re more which does more strong value for your money. This than a steakthan just serve is where I think we compete well house. I think when you discover cold adult beverages. Its Monday and this is why we have a 40-year Fogo, you experience that, especially through Friday happy hour is where longevity. We really focus more on when you’re with other people. I tell patrons can tuck into a sizable $8 the guests in front of us. Unlike most everybody to look around the dining picanha burger and wash it down places around today, we’re pouring area and see who else is enjoying with a caipirinha, Brazil’s national more into that.”

Fogo. It’s very diverse. We’re not your cocktail, which consists of cachaça Fogo de Chão is located at normal steakhouse where it’s nor(sugarcane hard liquor), sugar 235 Old Country Rd. in Carle mally people in suit and ties and no and lime. Equally delectable are Place. Visit www.fogodechao. family,” he said. “We also have more the free servings of pão de queijo, com or call 516-588-7100 for more ethnicity—more people of different Brazilian cheese dinner rolls that are information.

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Dinner And A Show Where to eat and drink around the Great White Way

BY CYNDI ZAWESKI

czaweski@antonmediagroup.com

There is no shortage of restaurants in New York City, but when the main event of the evening is catching a performance on the Great White Way, show goers will find that some of the best meals are within walking distance of the bright lights. Take the guesswork out of choosing among the seemingly endless eateries. These top-notch restaurants peppered around the Theater District are a home run for a satisfying meal before the show.

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Carmine’s Times Square 200 W. 44th St. www.carminesnyc.com

Junior’s Restaurant 1515 Bdwy. at 45th St. www.juniorscheesecake.com

Since opening its doors 30 years ago, Carmine’s Italian Restaurant has earned its place as a bonafide New York City institution. Come hungry. The family-style restaurant is equally well-known for its exceptional Southern Italian cuisine as it is for its “wow-factor” sized portions that make guests feel as if they are attending a feast. The expansive menu will please even the pickiest eaters, offering everything from platters of homestyle antipasto and pasta to seafood or meat entrées and decadent desserts. Signature dishes include lobster fradiavolo and mammoth-sized meatballs served with perfectly-sauced spaghetti.

As if the food isn’t mind-blowing enough, the sweeping skyline views from Carmine’s Time Square location are breathtaking.

Start with dessert at Junior’s Cheesecake. The namesake menu item is world famous for good reason. Creamy, silky and just the right amount of sweet, Junior’s original cheesecake is a foodie bucket list item.

For the more adventurous, Junior’s offers several varieties of homemade cheesecakes, including pumpkin, strawberry and chocolate swirl. There are even sugar-free options for those trying to eat healthier in the new year. While the cheesecake is simply not to be missed, the iconic restaurant, founded in 1950, also has hearty dishes for the dinner crowd. The menu includes soups, salads, delicatessen sandwiches, seafood, steaks and more.

(Photo courtesy of Carmine’s Italian Restaurant)

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Tony DiNapoli’s 147 W. 43rd St. www.tonysnyc.com Since 1959, Tony DiNapoli’s has been serving up some of the best Italian favorites to theatergoers. The family style restaurant is known for its heaping portions of homemade Italian fare. Come with a big appetite—the portions are designed to serve two to three people. Guests will feel as if they are being treated to a traditional Sunday meal at Nonna’s house. The recipes have been handed down through generations to bring a taste of the Old World to New York. Guests can choose from a lunch, dinner or post-theater menu that includes all the classics, such as eggplant parmigiana, baked ziti Napolitano, fettuccine alfredo and more.

Sardi’s 234 W. 44th St. between 7th and 8th Ave. www.sardis.com A Broadway staple since 1927, Sardi’s is iconic on the Great White Way. Many know the restaurant

(Photo courtesy of Tony DiNapoli’s)

(Photo courtesy of Sardi’s)

for the celebrity caricatures lining the walls (there are more than a thousand on display). But its well-rounded menu is geared toward the theater crowd. The restaurant serves pre-theater, post-theater and prix fixe dinner offerings. The menu features a wide range of dishes, such as sautéed jumbo shrimp in garlic sauce and grilled filet mignon medallions served with horseradish whipped Idaho potato. A bonus for theater lovers: The legendary restaurant is also said to be the place where the idea of the Tony Award was devised.

The Smith 956 2nd Ave. www.thesmithrestaurant.com The Smith Midtown is a go-to spot for a farm-to-table meal that is guaranteed to satisfy. The Smith believes in working closely with local farmers and purveyors to expertly curate a mouth-watering menu of bistro classics, seasonal fare and craft cocktails.

Its high standards are evident in every bite. The innovative offerings include ricotta gnocchi in truffle cream and seared tuna salad

Gyu-Kaku 321 W. 44th St. www.gyu-kaku.com/times-square

Gyu-Kaku, which means “Horn of the Bull” in Japanese, serves up Japanese yakiniku (grilled barbecue) dining experience where customers share premium cooked meats over a charcoal grill. Each table comes with a personal grill and cooking up your own meats and veggies is a highlight. Best-sellers include the Harami skirt steak in miso marinade and certified Angus Kalbi short rib in tare sweet soy marinade.

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HEALTHY CHOICE

THE WIDE WORLD OF

BLT Stuffed Avocado

AVOCADO

There’s more than toast to this superfood

BY CYNDI ZAWESKI

E

ating healthfully doesn’t mean resigning yourself to tasteless meals. Packed with fiber and healthy fats, avocados are a beloved (and delicious) superfood that deserve a place on your dish.

There are numerous benefits to incorporating avocados into your diet. The fruit is loaded with hearthealthy monounsaturated fatty acids, which are shown to reduce inflammation. It’s also packed with antioxidants, which can help protect vision, and some studies even show it can help prevent certain cancers.

Eating avocados has also been shown to lower cholesterol and triglyceride levels.

Low carb and keto-friendly, avocados do not significantly impact blood sugar levels and their vitamin E can boost skin radiance.

Despite all its benefits, avocados are fickle—underripe one minute and seemingly overripe the next. Readyto-eat avocados are dark in color and feel slight soft (not mushy) when you hold it in the palm of your hand.

Lighter colored and firmer avocados can be purchased at the market to eat a day or two later.

One pro tip is to put the pit to good use. Instead of discarding the seed, use it to keep your guacamole intact.

czaweski@antonmediagroup.com

Some expert foodies claim placing the pit inside guac will prevent it from browning. The pit can also be used in teas, smoothies and in mole sauce.

Relatively new to the mainstream American diet, avocados are most often associated with guacamole or fancy toast. But there are so many other ways to utilize this diverse food that will add a health boost to your diet without it feeling like a sacrifice.

Here are a few new ways to eat avocado:

An alternative to mayo A simple avocado spread is a great substitute for highly processed mayonnaise. Avocados are creamy and dense with a similar texture to traditional mayo, except the swap can save nearly 80 calories. Cut a ripe avocado into cubes and mash until creamy, or toss the cubes into the food processor until it’s whipped to perfection. Pro tip: Adding plain nonfat Greek yogurt to the avocado spread will make it thicker and creamier.

A smoothie booster Bananas are a go-to smoothie ingredient, but avocados actually contain more potassium than the yellow fruit. Potassium is vital to normal blood pressure because it transports nutrients into your cells and supports

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healthy nerve and muscle function.

Plus, the fiber in an avocado will keep you fuller longer than high-glycemic bananas. Cube a ripe avocado and add it into smoothies for a creamy and satisfying meal on-the-go.

Skip the bread and the mid-day slump. This keto-friendly recipe is a satisfying alternative to the classic BLT sandwich. Packed with healthy fats, fiber and protein, it’s a nutrient-dense lunch that will provide a boost of energy.

Ingredients 2 avocados, halved and pitted Juice of 1 lemon 1 cup halved grape or cherry tomatoes 1 cup shredded romaine 4 strips cooked bacon, chopped Salt to taste Black pepper to taste

A better fry Giving up favorite foods is a top reason healthy eating habits often hit a road bump. Luckily, the versatile avocado is a smart swap when you’re craving fries. Avocado slices coated in a light layer of flour (try almond or garbanzo flour for an extra health boost) can be baked into crispy fries right at home in less than 20 minutes.

Scoop out avocados. Dice scooped avocado and set aside.

A sweet tooth satisfier If you’re trying to stay on track with a healthy diet this year, consider avocado your secret weapon in the fight against ice cream cravings.

Before you roll your eyes, remember that this creamy fruit is a neutral vessel for sweet flavors as well as savory. Make it at home without an ice cream maker by combining two avocados, coconut milk, milk, lime juice and sugar. Use a blender to whip to a smooth consistency, freeze for four hours and ta-da! You made yourself a healthy ice cream. If you’re feeling adventurous, you can mix in mint before blending.

Nutrition Information Serving size: One cup (sliced) Calories: 234 Fat: 21 grams Protein: 2.9 grams Carbohydrates: 12 grams Dietary fiber: 10 grams Vitamin C: 24 percent daily value. Vitamin B-6: 20 percent daily value *Percent daily values are based on a 2,000-calorie diet — Source: United States Department of Agriculture

In a large bowl, mash the diced avocado meat and stir in lemon juice. Add chopped romaine, tomatoes and bacon, then season with salt and pepper. Fill avocado halves with salad and season with more pepper.

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QUICK SOLUTIONS stoneware, Crock-Pots were (and still are) excellent for one-pot wonders that can be set, forget and ready-to-eat after a long day at the office. Instant Pot, similarly, provides flavor-packed, hands-off cooking and are quickly becoming a must-have in the kitchen.

Instant Pot is a multi-cooker brand.

Launched in 2010, it made pressure cooking more accessible to the average person and quickly gained a global following of devotees who value its efficiency. Instant Pot is ideal for having a meal in the matter of minutes, you can even cook from frozen on those

Instant Good The ultimate kitchen appliance for quick, delicious meals

BY CYNDI ZAWESKI

czaweski@antonmediagroup.com

Whether you’re still scarred from the This Is Us Crock-Pot tragedy, or perhaps you keep forgetting to defrost dinner (we’ve all been there), Instant Pot is the quick alternative for making meals that taste like they’ve been slow cooking all-day.

I

f you have ever wondered about the difference between a Crock-Pot and an Instant Pot, you’re not alone.

The two appliances are both popular time-savers, but there are a few key differences setting each a part.

Crock-Pot was developed at a time when women were working outside the home yet still were expected to have dinner on the table the moment the work day ended.

Made with heat-insulating

Chicken Alfredo Risotto 2 tbsp butter divided 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch chunks 1 cup diced onion 1 cup sliced mushrooms 2 c ups Kitchen Basics® Original Chicken Stock 1p ackage McCormick® Creamy Garlic Alfredo Sauce Mix 1 cup Arborio rice ⅓ cup grated parmesan cheese

hurried days when you forget to take something out of the freezer. For example, it can pressure cook a whole frozen chicken to perfection in less than an hour. It works by raising the boiling point of water and trapping steam in to reduce cook time.

But pressure cooking is just the beginning. Instant Pot can slow cook, steam, warm, sauté and even air fry, which saves space in small kitchens with limited counter to accommodate other gadgets.

Here’s an easy meal courtesy of Instant Pot’s vault of go-to recipes.

3 tbsp chopped parsley

Melt one tablespoon of the butter in Instant Pot on saute setting. Add chicken; cook and stir three minutes. Add onions and mushroom; cook and stir two minutes or until softened. Mix stock and Sauce Mix in medium bowl until well blended. Stir stock mixture and rice into pot. Close lid. Set Valve to Seal. Select pressure; cook seven minutes on high pressure. When done, quick-release pressure. Open lid once pressure inside the pot is completely released. Stir in cheese and remaining one tablespoon butter. Sprinkle with parsley and additional parmesan cheese, if desired.

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RESTAURANTS

Go Out To Dinner In Style

Cozy Up Feel the warmth at these restaurants with fireplaces

BY CYNDI ZAWESKI

czaweski@antonmediagroup.com

Winter’s chill can encourage hibernation. When temps dip below freezing, a night spent under the blankets and in front of the TV could be more tempting than a night on the town. But before you resign yourself to the couch until spring, why not embrace all the season has to offer at these restaurants with fireside dining and comforting dishes? Gather your friends or significant other for a cozy meal at these eateries with fireplaces.

The Davenport Press 70 Main St., Mineola

The historic Davenport Press offers an impressive menu best enjoyed by its large fireplace. The original building dates back to 1896 when it was the Nassau County Trust.

In 1924, it became the Davenport Press, which remained in operation until 1978, when the owners transformed the building into a restaurant. Rich in history, the dining room’s exposed brick walls are lined with antiques. The menu offers a little something for everyone. Choose from appetizers such as seafood portobello or eggplant rollatini, and entrées such as lobster tails and mignonette.

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Barney’s

315 Buckram Rd., Locust Valley Barney’s in Locust Valley is a landmark. Originally opened in the 1800s by namesake founder, 720-pound Barney Burnett, diners are guaranteed a hearty meal. Barney’s 10-foot belt hangs on the wall as a reminder to bring an appetite. Braised pork ribs, herb crusted rack of lamb and Nova Scotia halibut are among the satisfying dishes guests can enjoy by the roaring fireplace.

8 Tower Place, Roslyn

The Milleridge Inn

Nestled in the historic Village of Roslyn, Thyme takes a harmonious approach to food, embracing wholesome and fresh ingredients. ​ Overlooking Gerry Park and the Roslyn Duck Pond, dinner comes with a stunning view and warmth from its dining room fireplace.

The menu includes barbecue duck tacos and soul-warming paella. On Wednesdays, the restaurant does burger night right

For more than 80 years, The Milleridge Inn has been serving up classic American cuisine.

Seeped in old world charm, the restaurant is known for its great brunches, special occasions and dinner. The dinner menu offers plenty of comforting cuisine to choose from, including lobster mac ‘n’ cheese, butternut squash ravioli and pot roast.

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SandS Point PreServe experience Gold Coast evenings with extraordinary feasts, the finest wines and world-class entertainment.

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Steven Lutvak with Scarlett Strallen & Bryce Pinkham dinner & Concert Friday, February 14 • 7 PM

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