Holiday Dining Guide 12/6/23 edition is published weekly by Anton Media Group.

AN ANTON MEDIA GROUP SPECIAL • 2023

HOLIDAY DINING GUIDE

Dec. 13 is National String Popcorn Day History of latkes Editor’s dining picks

Happy Holidays Where Classic British Meets Italian Sprezzatura

FINE MEN’S WEAR to Dine in Style

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2B | HOLIDAY DINING GUIDE • DECEMBER 6 - 12, 2023

Latke The Party Begin The joy and traditions of the fried spud

BY CHRISTY HINKO

chinko@antonmediagroup.com

Potato latkes, a beloved dish in Jewish cuisine, have a rich history and cultural significance that spans centuries. The origins of latkes can be traced back to Eastern Europe, where potatoes became a staple in the 18th century. The dish gained prominence among Jewish communities, particularly during Hanukkah, the Festival of Lights.

T

he connection between latkes and Hanukkah is rooted in the story of the miracle of the oil. According to tradition, during the rededication of the Second Temple in Jerusalem, a small amount of oil miraculously lasted for eight days. To commemorate this event, foods fried in oil, like latkes, are consumed during the festival.

Over time, latkes evolved to include grated potatoes, onions, eggs, and flour, creating a delicious fried pancake. As Jewish communities migrated, so did the tradition of enjoying latkes, and the dish became a symbol of cultural identity.

Latkes are not only a cherished Hanukkah dish but have also gained popularity worldwide. Beyond their cultural significance, they serve as a symbol of resilience and celebration.

Whether enjoyed with applesauce or sour cream, potato latkes continue to bring people together, transcending cultural and religious boundaries, and leaving a crispy, flavorful imprint on the culinary landscape.

Paul Marcy, originally from Great Neck, shared his personal recipe for latkes, which are highly sought after by friends and family during the holidays.

“My mom’s cousin Bruno’s wife, who we called Aunt Theresa, made them the best; I learned from watching her make

them,” Marcy said.

Bruno and his wife lived in Bayside.

“My dad’s mom, Catherine, made them really well too,” Marcy said. “She lived in Washington Heights; that’s where all of the first-generation Germans lived decades ago.”

Marcy said that some people only make and eat latkes for Hannukah.

“I say, ‘If you love latkes, make them and eat them whenever you want,’” Marcy added.

Directions The potatoes can be peeled or not. If you do not peel the potatoes, scrub them well.

Grate the potatoes on a box grater into a large mixing bowl. Longer strokes on the shredded potatoes are preferred to help keep the latkes formed through the process.

Do not shred the potatoes until you are ready to mix and begin cooking.

Potatoes oxidize and turn brown quickly after grating them. Work quickly.

Pour the grated potatoes onto a clean tea towel. Fold towel edges over to form a pouch, containing the shredded potatoes.

Over a bowl, wring towel with shredded potatoes wrapped inside. Save the squeezed water to make gravy with later,

Peeled or unpeeled russet potatoes are best for latkes.

Simple ingredients, eggs, matzoh meal and onions, make the tastiest treat.

Long shreds of potatoes hold the latke together best.

Use a tea towel to squeeze the excess moisture from the potatoes.

Paul Marcy’s Latkes

Ingredients 5 lbs russet potatoes 6 Tbsp matzoh meal 2 medium yellow onions, chopped fine 3 eggs 3 tsp salt 1/2 tsp pepper 1 cup canola oil

Paul Marcy’s crispy, golden fried latkes Photos by Christy Hinko

see PAUL’S LATKES on page 4B

DECEMBER 6 - 12, 2023 • HOLIDAY DINING GUIDE | 3B

PAUL’S LATKES from page 3B if desired, otherwise, discard water.

Squeeze all excess moisture out of shredded potatoes.

Return shredded pototoes to a large mixing bowl.

Add chopped onions to shredded potatoes.

In a small bowl, lightly beat three eggs and add them to the potato mixture.

Add salt and pepper to mixture.

In a large skillet, add canola oil. A well-seasoned cast iron pan is best, but not necessary.

Turn stove burner to medium high to high heat to preheat oil.

Begin hand mixing potato mixture in large mixing bowl.

Mixture should be evenly moist. If mixture appears to be too dry, add another lightly beaten egg. If the mixture is too moist, work in another tablespoon or two of matzoh meal until the desired consistency is achieved.

Measure 1/2 cup potato mixture with a meauring cup. This makes a meal-sized latke. Measure smaller portions of potato mixture for smaller-sized latkes.

Place measured potato mixture into hot oil. Leave a small space between each latke for even cooking. Press latke slightly to form a flatter pancake shape.

With a fork, move thinnner, loose potato shreds onto top of latke, for even cooking.

Cook until golden brown on first side,

Autumn pears Christy Hinko

Fry the potato mixture to your preferred doneness. Photos by Christy Hinko approximately six minutes.

Flip latke with a spatula or fork carefully, as to not splash oil.

Lightly move latkes throughout cooking to make sure they are not sticking to pan.

Continue frying latkes until both sides are golden brown, approximately four more minutes or to desired doneness.

Move cooked latkes to plate lined with several layers of paper towel to absorb excess oil. Lightly salt plated latkes to taste.

Serve immediately, piping hot straight from the pan.

Fresh is best, but these do freeze well.

Latkes are great served with applesuce, sour cream or plain.

Fork-clean oil in pan, removing fried potato pieces before starting next batch.

Makes 20.

Pears Stewed In Sirup Pear season is underway, and Emily Post’s “Pears Stewed In Sirup” is a great way to use pears that aren’t quite ripe yet and get the most out of them.

The following is Emily’s recipe from the 1951 edition of Emily Post’s Cookbook. Note that spelling and grammar follow 1950s standards.

Time: 40 minutes Makes: 4 Ingredients 4 slightly unripened pears 1 cup sugar 2 cups water 1 lemon 1/2 tsp. vanilla extract

Directions Bring sugar and water to a boil and continue boiling 3 to 4 minutes. Add pears, peeled and cut into quarters. Grate the yellow part of the lemon rind [zest] and add this, together with the juice of 1/2 the lemon, to the pears and sirup.

Simmer 25 minutes. Add the vanilla and simmer 5 minutes more. Cool and chill before serving.

—The Emily Post Institute

TWO25 RESTAURANT Fresh, modern-Italian dining is right here in Locust Valley.

Try our fresh pastas and delicious mix of traditional and innovative Italian dishes for an amazing culinary experience.

We’re now offering lunch service every Wednesday-Friday!

Enjoy a cocktail, a bottle of fine wine, small bites during our Aperitivo Hour, a nice dinner, brunch on the weekends, or all of the above -

at Two25, we’ve got you covered!

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No matter the occasion, we would love to help you celebrate your special day!

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225 Birch Hill Rd, Locust Valley | 516.676.5377 | two25restaurant.com 4B | HOLIDAY DINING GUIDE • DECEMBER 6 - 12, 2023

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DECEMBER 6 - 12, 2023 • HOLIDAY DINING GUIDE | 5B

Popcorn As Holiday Decoration Dec. 13 is National Popcorn String Day In the late 1800s, popcorn was a fascinating treat (not a lot of streaming options back then), thus it became increasingly popular around holidays like Christmas.

Victorian revelers would use popcorn to spruce up their mantelpieces, doorways and evergreens; ornaments were created using popcorn balls, a popular sweet that was cheap to make. Today, popcorn is still used for decoration and gift giving.

How to String Popcorn: Make a large amount of popcorn the day before and allow it to sit out overnight. Fresh popcorn breaks easily; day-old popcorn is tougher. Make a fresh batch to eat while you make your popcorn garland using the stale popcorn.

1

3

2

4 5

Thread a needle with strong thread, waxed cotton thread, or even dental floss. Select a length you want or keep the thread on the spool and cut once you’ve reached the desired length after stringing.

Start stringing one popcorn kernel at a time by inserting the tip of the needle into the center of each piece.

Alternate with cranberries if desired.

When finished, cut string, remove needle, and tie large knots at both ends.

Carefully hang the garland on your tree, mantel, or even your outside shrubs for animals to enjoy.

—The Popcorn Board

There are so many fun and cute things to make with popcorn.

The Popcorn Board

‘Tis the Sea

son!

There’s no place like Zorn’s!

Visit our new websit e to view all our homemade holiday choices

zornsofbethpage.com Open Daily 11:00am-7:30pm • Closed Tuesday 4321 Hempstead Tpke.Bethpage 6B | HOLIDAY DINING GUIDE • DECEMBER 6 - 12, 2023

Open until 6pm on Christmas Eve Closed Christmas Day

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To order call: 516-731-5500 x3 or visit the store!

Think Out Of The Box

Boxed wine is trending again

BY CHRISTY HINKO

chinko@antonmediagroup.com

Boxed wine has experienced a notable surge in popularity, transforming from a budget-friendly option to a trendy and eco-conscious choice. The stigma around boxed wine has faded as quality improves, with many premium wineries offering their selections in this format.

T

he convenience of longer shelf life and reduced environmental impact due to lighter packaging resonates with consumers. The shift aligns with a broader movement toward sustainability and a desire for more accessible, portable options.

Bota Box Wines, the original eco-friendly boxed wine, is one company that is reaping the benefits from the trending return of boxed wine. The company offers 20 high-quality varietals that are perfect for small gatherings and impromptu celebrations. All Bota Box wines are long lasting and portable, providing a fantastic value in three readyto-sip sizes.

Bota Box Wines are long lasting. The box and spout have a strict “No Light

and Air” design—keeping wine fresh for up to one month after opening. The boxed wine is travel-friendly, compact, portable and shatter-proof. You can enjoy premium wine without using a corkscrew.

Bota Box Wines are sustainable. The wine boxes are 100 percent recyclable with BPAfree plastic.

Bota Box Wines To Try

Bota Box Fruit-forward and consistently true to varietal expressions, providing highly approachable and easy sipping wines in a portable, convenient and eco-friendly format. Available in Pinot Grigio, Cabernet Sauvignon, Chardonnay, RedVolution, Sauvignon Blanc, Dry Rosè, Malbec, Merlot, Pinot Noir and Old Vine Zinfandel.

Bota Box

Bota Box Breeze Uniquely blended for those looking for a lighter body wine that is refreshing.

Offering all the flavor, taste and enjoyment of traditional wine, with fewer calories, less carbs and lower in alcohol than other wines. Bota Box Breeze wines are also lower in sugar and gluten-free, perfect for those with active lifestyles. Available in Pinot Grigio, Dry Rosè, Red Blend and Sauvignon Blanc.

Nighthawk by Bota Box Bolder, richer expressions of top varietals, backed by the renowned quality and eco-friendly packaging of Bota.

Nighthawk by Bota isn’t for those who like to keep their feet on the ground. It’s for those who fly into new experiences, new adventures and flavors. Available in: Bold Cabernet Sauvignon, Bourbon Barrel Aged

Cabernet Sauvignon, Buttery Chardonnay, Lush Pinot Noir, Rich Red Wine Blend and Vibrant Sauvignon Blanc.

Bota’Rita Bota’Rita adds a little zest to any party, anywhere. Just add ice, friends, and a salted rim for instant wine-based margaritas—no effort required. Real ingredients, refreshing taste, and ready to go wherever the good times take you. This product is available in classic, lime or strawberry flavors.

Embraced by younger demographics and wine enthusiasts alike, boxed wine represents a shift in the industry, proving that convenience and quality can coexist.

Bota is available at most retail stores throughout Nassau County.

Visit www.botabox.com for more details including how to buy Bota via Drizly and Instacart.

we sell “old” candy … r e b m e m

Re

Wax Lips, Candy Buttons, Astro Pops, Black Jack Gum, & Fizzies?

Bonomos Turkish Taffy, Dubble Bubble, SkyBars & Fruit Stripe Gum? Zotz, Nik-L-Nips, Regal Crown Cherry, Clark Bars & Necco Wafers?…

Slinky, Wooden Tops, Duncan YoYos, Jacks & the Booby Trap Game?

“Spaldeens,” Gyroscopes, Wacky Packs, Bozo & Howdy Doody?

Caution To All Parents:

Your children may experience an overwhelming desire to dance, smile, laugh, and/or scream upon entering our store. At this point, they may promise to do anything for you and may appear to behave like perfect little angels. We cannot be held responsible if you give into them in any way, especially if YOU are dancing, smiling, laughing, and/or screaming louder than they are!

Come visit our General Store filled with over 1600 retro candies and toys See why we were voted

To The id’5s,0ms…

Come Burack oms kids, grandk

Bring yo of fun! have a bunch ies”! & dads...and or Nostalgic Mem Giggle with “

15 YEARS IN A ROW

We have fun stuff for:

Stocking Stuffer HQ

BIRTHDAYS ANNIVERSARIES “GET WELL” “JUST BECAUSE”

bobb howard’s general store

www.bobbhowardsgeneralstore.com 581 Lakeville Road • New Hyde Park • 516-488-7996

Holiday Hours: Monday - Saturday 7:30 - 5 • Sundays thru Christmas: 9 - 4 • Christmas Eve: 9 - 3

We Ship Everywhere! email: oldcandy@aol.com

Halfway Between Hillside Avenue & Jericho Turnpike

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M ED W E W ER E NA BE ST ON E OF TH E TO TA KE 10 1 PL AC ES Y! YO UR FA M IL

“THE BEST”

Yup!

DECEMBER 6 - 12, 2023 • HOLIDAY DINING GUIDE | 7B

Editor’s Picks:

A Food Journey Around Long Island

BY CHRISTY HINKO

or call 516-231-1950 to place an order or for more information.

chinko@antonmediagroup.com

Since the onset of COVID-19 three years ago, restaurants, not just on Long Island, but worldwide, faced unprecedented challenges for nearly two years. Lockdowns, social distancing measures, and capacity restrictions significantly impacted their operations. Many establishments shifted to takeout and delivery services to survive, accelerating the adoption of digital platforms.

H

ealth and safety protocols became paramount, with increased sanitation measures and contactless dining options.

The industry witnessed closures of numerous beloved eateries, while others adapted by redesigning spaces and embracing outdoor dining.

Supply chain disruptions affected ingredient availability, leading to menu changes. Despite these hurdles, resilience and innovation have marked the industry’s response, fostering a new era of adaptable and tech-savvy dining experiences.

Here are some of our favorite restaurants, in no particular order, that we have

visited with friends and family or worked with since the COVID restrictions lifted and are happy to help support and promote their new or continued success.

The Pacific Street Pizza Co.

The Pacific Street Pizza Co. is an Italian restaurant serving up classic favorites that has recently opened following the COVID-related closure of their family’s long-time pizzeria, Attilio’s Pizzeria in Roslyn Heights. Pacific Street Pizza is open every day from 11 a.m. to 10 p.m. There is plenty of parking in the lot directly behind the pizzeria, located at 38 Glen Cove Rd., in Greenvale, just north of Northern Boulevard. Visit www.pacificstreetpizza.com

Tous les Jours

Tous les Jours, a French-Asian bakery café chain offering more than 300 artisan pastries, gourmet cakes and desserts baked in-store daily, has opened its ninth New York State outpost in Great Neck, at 41 Great Neck Road and can be reached at (516) 570-6204. The location is open daily from 7 a.m. to 9 p.m. Visit www.tljus.com for more information about Tous les Jours, or to view the full menu and find your nearest location.

Bobby Q’s Jus Like Mama’s

Not to be confused with another similarly named establishment out east, Bobby Q’s of Freeport has recently opened its second location in September. The first and still existing restaurant on Main Street in Freeport survived through COVID and has sort of taken on a more on-the-go feel since it opened in 2017. Bobby Q’s Jus Like Mama’s, at 365 W. Sunrise Highway in Freeport, is open Wednesday through Sunday from noon to 10 p.m. (closed on Mondays and Tuesdays). Bobby Q’s on Main Street is open Tuesday through Saturday, with an abbreviated menu. Visit www.bbqeastofharlem.com or call 516460-8056 for menus and more information.

An deep dish slice at Pacific St. Pizza

Pastry heaven at Tous les Jours in Great Neck

Fried chicken and black eyed peas at Bobby Q’s

Zorn’s of Bethpage

Custom Party Favors

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

Great Neck’s Legendary Chocolate Shop For 48 Years

Zorn’s of Bethpage is still family-owned and operated by Merrill S. Zorn, Peter Zorn’s only granddaughter. In 2019, Merrill 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. Zorn’s of Bethpage is located at 4321 Hempstead Turnpike, Bethpage. Visit www.zornsofbethpage.com

Personal Chocolate Bars

Ruth’s Chris Steak House

Ruth’s Chris Steak House, famous for its unmatched dining experience and steaks served on 500-degree sizzling plates, announced its newest location in Melville last year. With more than 150 restaurants, Ruth’s Chris has been in business for more than 57 years. While Ruth’s Chris’ USDA Prime steaks and their signature sizzle may

No Minimum No Limitations While You Wait

WWW.LAZARSCHOCOLATE.COM • (516) 829-5785

GREAT NECK

WHEATLEY PLAZA

A FOURTH GENERATION CHOCOLATE FAMILY 243557 M

8B | HOLIDAY DINING GUIDE • DECEMBER 6 - 12, 2023

Check out Zorn’s newly remodeled dining room. (Zorn’s)

see FOOD JOURNEY on page 10B

Surf and turf at Ruth’s Chris

E N J OY A N

Exquisite Brunch J O I N U S F O R A N U N F O R G E T TA B L E B R U N C H W H E R E E V E RY B I T E I S A M A S T E R P I E C E S U N DAY S | N O O N - 3 P M | 3 C O U R S E S | 4 2 P E R P E R S O N

JOIN US FOR

Sunday Supper E N J O Y T H E M O D E R N I TA L I A N C L A S S I C S O N O U R E X C L U S I V E S U N D AY S U P P E R M E N U S U N DAY S | 4 P M - 9 P M

| 3 COURSES | 52 PER PERSON

BRING/MENTION THIS AD TO ALIS OR ADIS TO RECEIVE A COMPLIMENTARY CORDIAL FROM OUR IL MULINO C ART

E L E VAT E YO U R N E X T E V E N T

Catering

E N J O Y C A R E F U L LY C U R AT E D I TA L I A N D I S H E S P R E S E N T E D W I T H T H E U T M O S T AT T E N T I O N T O D E TA I L S U R E T O I M P R E S S Y O U R G U E S T S .

C ALL 516.621.1870 TO INQUIRE

C A L L 5 1 6 - 6 2 1 - 1 8 7 0 O R V I S I T W W W. I M N Y. C O M TO R E S E RV E 1 0 4 2 N O R T H E R N B O U L E VA R D R O S LY N , N Y 1 1 5 7 6 243639 M

DECEMBER 6 - 12, 2023 • HOLIDAY DINING GUIDE | 9B

FOOD JOURNEY from page 8B have put the restaurant on the map, guests can also enjoy fresh seafood, scratch-made side dishes and desserts, craft cocktails and choice wines, served with the sort of hospitality that would make its namesake proud.

The new Ruth’s Chris restaurant is located at 881 Walt Whitman Rd. Visit RuthsChris.com/ restaurant-locations/melville/or call 631-3713545 for reservations and more information.

Bolognese sauce over fresh pasta at Il Mulino

Sea bass cooked to perfection at Nomiya

The catch of the day with steamed at Louie’s Manhasset Restaurant

Bacaro’s Sunday Sauce

The Neela M.D. cocktail at Kama

Wantagh, Kama Asian Fusion, led by talented and Michelin award-winning Chef Peter Beck.

It is located at 1929 Wantagh Ave. in Wantagh.

Visit www.kamafusion.com or call 516-8046100 to make a reservation.

Brooklyn Dumpling Shop

NYC Restaurateur Tal Sheinman has opened the fourth franchise location of the already popular Brooklyn Dumpling Shop.

This new location opened in April, in founder and creator Stratis Morfogen’s hometown of Il Mulino Long Island Garden City at 684 Stewart Ave. (previously Tucked unassumingly into the flash Mac & Melts). This place is a nod to the historand glamour of the Gold Coast’s Northern Boulevard is the wildly popular and upscaled, ic cafeteria-style automat food service. Visit www.brooklyndumplingshop.com for details. but discreet, Il Mulino Long Island. This restaurant is one of dozens in the brand’s Publicans repertoire, a fixture in Roslyn for nearly Publicans on Plandome Road serves up 20 years. The menu, a nod to the Abruzzo region in Italy, just east of Rome, is known for some fantastic comfort foods and terrific its culinary variety and richness. Il Mulino, lo- atmosphere, whether or not you partake cated at 1042 Northern Boulevard in Roslyn, in alcohol. Publicans offers a full lunch and dinner menu, including soups, salads, is open seven days a week for dinner; there appetizers, burgers, wings, tacos and plated are lunch hours on Thursdays and Fridays. entrees. The pub is located at 550 Plandome Visit www.ilmulino.com/long-island or call Rd. in Manhasset. Visit www.publicans516-621-1870 for menus and reservations. manhasset.com or call 516-627-7722 for more information.

Nomiya The newest addition to the Restaurant Spuntino Wine Bar Collection at Roosevelt Field Mall, Nomiya — which translates to ‘saloon’ — stands as & Italian Tapas the area’s first izakaya. Nomiya has a seating Spuntino Wine Bar & Italian Tapas in capacity of 75, as well as outdoor seating, on Garden City regular hosts amazing chef-inthe west side of Roosevelt FIeld Mall (630 spired wine-paired dinners with incredibly Old Country Rd., in Garden City). Visit www. delicious winemakers and amazingly talnomiyastation.com for the menu. ented chefs in addition to its regular lunch and dinner menus. Spuntino Wine Bar & Louie’s Manhasset Italian Tapas is located in The Gallery at Westbury Plaza (1002 Old Country Rd. in Restaurant Garden City). Visit www.spuntinowinebar.

Located just steps away from the bustling com or call 516-228-5400. train station, Louie’s Manhasset Restaurant has been a staple in the community for Small Batch nearly 60 years, celebrating another mileSmall Batch offers locally sourced, expertly stone in less than a year. Louie’s Manhasset prepared Rustic American fare, by Tom Restaurant is located at 339 Plandome Colicchio. Colicchio’s seasonally changing Road, in the heart of the hamlet. Visit www. menu showcases Long Island’s bounty. This louiesmanhassetrestaurant.com or call 516gem is located on the west side of Roosevelt 627-0022 for more information.

Field Mall (630 Old Country Rd. in Garden City) among the complex’s growing colBacaro Italian Tavern lection, Restaurant Row. Visit www.smallYou have either eaten at Bacaro Italian batchrestaurant.com or call 516-548-8162.

Tavern in Massapequa Park, know someone who has or need to move it up on your list Ben’s Kosher Delicatessen of must-places to try. The food, service and atmosphere are all in alignment and have Restaurant & Caterers made it one of the most notable, bustling Ben’s Kosher Deli is a family-owned and Italian restaurants on the Island. Bacaro operated restaurant and delicatessen that Italian Tavern is located at 1020 Park Blvd. in has been serving up the finest authentic Massapequa Park. Reservations are highly New York Kosher delicatessen and eastrecommended, especially for the more pop- ern European comfort foods since 1972. ular Friday and Saturday dinner hours. Visit Customers love Ben’s homemade soups, www.bacarony.com or call 516-798-1555 for hot pastrami, fresh-cut coleslaw, baked more information. knishes and crunchy all you can eat pickles.

All of Ben’s soups, salads, sandwiches and Kama Asian Fusion dinners are freshly prepared. Ben’s has five New kid on the block, Kama Asian Fusion convenient locations: Three on Long Island in Wantagh has been a great surprise to in Carle Place, Greenvale and Woodbury, many. Every once in a while, a restaurant one in Bayside, Queens and one in Boca comes along that is so modest that it is Raton, Florida. Visit www.bensdeli.net or imperative for you to try it for yourself to un- call 516-742-3354 for more information. derstand what makes it so spectacular. That restaurant would be the newest addition in —Photos by Christy Hinko unless noted

10B | HOLIDAY DINING GUIDE • DECEMBER 6 - 12, 2023

Dumplings at Brooklyn Dumpling

Pull up to the bar and watch Harrison Chedd work his bartending magic at Publicans.

The calamari is divine at Spuntino’s.

Freshly caught mussels off Long Island’s shores at Small Batch

Barley soup at Ben’s

Broadway Comes to Babylon!

Join us for our spectacular line up of BROADWAY-CALIBER THEATRICAL PRODUCTIONS.

Nov 9th - DEC 31st 2023

FEB 1ST - MAR 24TH 2024

APR 25th - JUNE 16th 2024

JULY 11th - SEPT 1st 2024

SEASON TICKET PACKAGES ON SALE NOW! for as low as $250

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argyletheatre.com | 631.230.3500 34 w. mai n st. babylo n , ny 1 1702 243696 M

DECEMBER 6 - 12, 2023 • HOLIDAY DINING GUIDE | 11B

WARM UP AT

“More Than Just Pizza” From Our Kitchen to Yours. . .

Catering Large and Small From the family that created Uncle Bacala’s, & Attilio’s Pizzeria, comes our latest chapter The Men of The Pacific Street Social Club Cookbook, a love letter to old-school Brooklyn-style pizza joints of the past.

15% OFF

38 Glen Cove Road • Greenvale 516.231.1950 • www.pacificstreetpizza.com 12B | HOLIDAY DINING GUIDE • DECEMBER 6 - 12, 2023

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