guide to
Spring Dining
a blank slate media / litmor publications advertising section • april 1, 2016
34 spring Dining guide • News Times Newspapers, Friday, April 1, 2016
index to advertisers
guide to
Spring Dining Sushi Republic Sushi & Asian Cuisine............................ Page 34 Attilio’s Pizza......................................................................... Page 35 Roslyn Wine & Liquor........................................................... Page 35 BK Sweeney’s Uptown Grille.............................................Page 36 Katerina Ristorante Italiano................................................ Page 37
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Hibachi & Sushi Ya Restaurant.......................................... Page 38 Mumbai Grill........................................................................... Page 39 Cugini Pizzeria......................................................................Page 40 Gian Carlo’s.............................................................................Page 41 Plum Tomatoes Pizzeria Restaurant................................Page 42 Sangria 71...............................................................................Page 43 Bagel Haus.............................................................................Page 44 Piccola Bussola.....................................................................Page 45 Vinoco Wine Bar & Tapas Restaurant..............................Page 45 Your Mother’s House............................................................Page 45 Omega Diner..........................................................................Page 46 Copperhill................................................................................ Page 47 Il Mulino New York................................................................Page 48
News Times Newspapers, Friday, April 1, 2016 • spring Dining guide
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36 spring Dining guide • News Times Newspapers, Friday, April 1, 2016
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Make better choices when dining out some water if it’s not already on the table. The symptoms of dehydration mimic those of hunger. Also, drinking water before and during your meal will help you to feel full and decrease the likelihood that you will overeat.
Engage in conversation. Bring someone with you to the restaurant so you can share some lively conversation. The more time you spend talking, the longer it will take to eat, giving your body time to digest and prevent overeating.
D
ining out can make for an enjoyable evening or afternoon. Many people enjoy sampling different cuisines, and eating out removes the pressure and the work required when preparing meals at home.
A 2013 poll from Rasmussen Reports found 58 percent of American adults say they dine out at least once a week, while 14 percent go out two or three times per week and 4 percent eat out more than three times per week.
Dining out is also popular in Canada, where, according to Statistics Canada, restaurant sales per capita have increased steadily during the last 15 years. Across Canada, restaurants took in nearly $650 per person in 2012. As the number of people dining out continues to increase, many people find themselves looking for ways to stay focused on healthy eating when they are not the ones preparing their meals. The following are a handful of ways diners can stay healthy without giving up their love of dining out.
Don’t arrive at the restaurant too hungry. Eat a small and filling snack before going to a restaurant. Eating a snack ahead of time will prevent you from overeating once your food arrives. An apple, protein bar or some crackers and cheese can take the edge off hunger and reduce the likelihood that you will overeat at the restaurant. Fill up on water. When the server comes to take your drink order, ask for
Choose the right foods. When perusing the menu, look for foods cooked a certain way. Broiled and grilled meats are healthier than fried foods, and steamed vegetables contain plenty of vitamins and minerals your body needs to stay healthy. Avoid heavy cream sauces, lots of cheese and fatty meats. Ask if you can substitute fresh vegetables or brown rice for unhealthy sides or white rice. Eat more seafood. Seafood is not only flavorful, but healthy as well. Eating certain fish gives your body the right types of fats to help the neurological system function properly and fuel your brain. Avoid dining out as a reaction to stress. Don’t go out to a restaurant if you are feeling stressed or rushed, especially if you use food as a coping mechanism. You may end up rushing through your meal and eating more than you intended.
Divide your meal. Share a plate with others or ask for a to-go container when your course is served. This allows you to set aside some leftovers before you start to eat, reducing the likelihood that you will overeat.
Dining out is a favorite activity for many people, and diners can take several steps to make their dining experiences healthier.
News Times Newspapers, Friday, April 1, 2016 • spring Dining guide
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38 spring Dining guide • News Times Newspapers, Friday, April 1, 2016
Considerations for outdoor entertaining Remove toys, tools and debris. Be sure the grass is mowed and clippings are removed. Address any tripping hazards and make sure there is an easy path in and out of the party, as well as to the restrooms. Take inventory of tables and seating options and rent or buy extra seating if necessary.
Provide shade and shelter
O
utdoor parties have a flair all their own. Entertaining outside means being able to enjoy the fresh air, sun and extra space that the great outdoors allows.
Entertaining outdoors may include intimate barbecues with friends and weddings with hundreds of guests. While parks, yards, and gardens can make beautiful backdrops for parties, hosts still need to emphasize preparation when throwing an outdoor party.
Select and prepare the space Many homeowners host parties for friends and family in their backyards. Whereas other spaces, including parks, require the transport of food and other supplies, backyards offer the ultimate in convenience, allowing homeowners to cook foods in their kitchens and then carry items directly to the backyard.
Backyards are not always set up or equipped for events, and preparation will be required to turn the yard into a partyworthy area. Plan a day for cleanup.
Every party host hopes for good weather when entertaining outside, but it is best to have a contingency plan in place just in case Mother Nature does not cooperate. Awnings and patio umbrellas can only do so much, and it may be necessary to install pop-up tents or stationary gazebos to protect guests from the elements. Think about renting tents from party supply companies, which usually will erect the tents and take them down after use. Even if the weather will be pleasant, have spots where guests can escape the sun. It can be uncomfortable and dangerous to sit in the sun for long periods of time.
Keep food temperatures consistent
If you plan to offer buffet-style cuisine, arrange for serving dishes that will
keep foods hot or cold as needed. The U.S. Food and Drug Administration’s Center for Food Safety and Applied Nutrition advises that it is important to keep foods safe when entertaining outside. Cold foods should be kept in coolers or served on beds of ice. Use hot chafing dishes to keep hot foods at a serving temperature at or above 140 F. Refrigerate or refreeze foods within two hours or after one hour if it is above 90 F outside.
Plan for insects
Entertaining outdoors means sharing the space with insects and animals. Ants can be a nuisance, but wasps and bees can be harmful, particularly if a person is allergic. Use repellent candles around the entertaining space to keep bugs away. Make canisters of insect repellent available to guests. Home improvement centers sell bug traps to keep bees and other insects away from foods and people by using sweet lures. Netting on tents or a screened-in area also can keep guests comfortable. Partying outdoors can be convenient and fun. But hosts still must take steps to ensure their guests have a safe and enjoyable time.
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News Times Newspapers, Friday, April 1, 2016 • spring Dining guide
V H Q
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40 spring Dining guide • News Times Newspapers, Friday, April 1, 2016
Creative solutions for table centerpieces E ntertaining guests is a great way to open and share your home and make memories with family and friends. If your entertaining includes a meal, chances are everyone will be sitting at the table to dine and converse. A beautifully set table can make guests feel welcome and establish the ambiance for the meal.
A centerpiece is at the heart of a well-dressed table. While centerpieces are most often associated with formal affairs, any meal or gathering is enhanced with the right centerpiece. Here are some easy and elegant centerpiece ideas to dress up your dinner table.
Fresh flowers
Floral arrangements make for great centerpieces. Such arrangements can be as simple or as extravagant as you desire. For casual meals, consider picking some flowers from your own garden or a nearby field. Spring daffodils or cherry blossom branches
can add color to a table. Some smaller, potted impatiens or begonias make great centerpieces for summer soirées, while autumn and winter blooms work for holiday gatherings and parties. If you want an even more special touch, consider working with a florist. Explain the theme of your party and ask the florist to recommend appropriate flowers for the gathering based on your theme.
Fruit and foods
Floral centerpieces may be some of the most popular, but food also works as a base for interesting centerpieces. Grab an unused soup tureen or some decorative vases and fill them with an assortment of items. Lemons, oranges and other citrus fruits add a splash of bold color to a table. Otherwise, look for exotic foods that have interesting appearances, like prickly pears or artichokes. Fill a tall vessel with walnuts or chestnuts for an earthy look. A large basket
brimming with assorted breads and crackers looks attractive and is also ready for guests to dig in.
Candy
Whimsical parties or children’s events can be made more fun with clever centerpieces made from candy. Stick lollipops into buckets filled with sand or push them into a foam form to make a candy topiary. Canisters filled with candy of all shapes, sizes and colors appeal to guests’ eyes and their affinity for sweets.
Miscellaneous items
Look around the house for any number of other items that can be placed inside vases or clear containers. Bells, tissue paper, pebbles or confetti can be used to create attractive centerpieces for the table. With some inspiration and a little creativity, hosts and hostesses can create centerpieces that add a touch of elegance to any dinner party.
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News Times Newspapers, Friday, April 1, 2016 • spring Dining guide
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42 spring Dining guide • News Times Newspapers, Friday, April 1, 2016
Trends you may see when dining out Digital kiosks: Desire an appetizer or want to reorder another beverage? You may not have to flag down your server to do so. Several restaurants have implemented tablet-based service at their tables. In addition to playing games or getting apprised on the latest specials, guests can order some menu items through table-mounted tablets. And if you’re in a rush for the check, swipe your credit card and pay the bill without waiting for your waiter to bring it over.
LUNCH | DINNER | CATERING
Healthier kids’ choices: For years, the standard fare for kids has been burgers, fries and various recipes for mac-and-cheese. But a survey of professional chefs sponsored by the National Restaurant Association revealed that many restaurants are now offering a greater variety of foods on kids’ menus. Soups, salads, leaner meats, and more vegetables are some of the items kids can choose from.
When dining out, expect to find more attractive plates, as restaurateurs understand diners like to photograph and share their meals through social media.
R
estaurants are thriving once again. Since 2014, restaurantgoers have renewed interest in socializing away from home and more money to spend, a stark turnaround from preceding years when diners were living on tighter budgets thanks to a recession that began in 2008. As crowds waiting in line for their favorite eateries begin to grow anew, restaurants have begun to implement new menus and dining styles in an attempt to attract a broader clientele. Many trends are catering to the younger, technology-driven customer.
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Photo-ready foods: Diners are utilizing social media to share their menu choices with people all around the world. Scroll through anyone’s news feed and you’re likely to find photograph’s of last night’s entrée or an impressive dessert enjoyed during a night out with friends. Many restaurateurs understand that their latest culinary creation is likely to find its way onto social media, so a greater emphasis is being placed on plating — or making foods look better when first presented to diners.
Increase in craft foods: Greater emphasis is being placed on creating meals that look and taste good and are produced in eco- and communityfriendly ways. Craft foods are made in small batches from locally sourced ingredients, helping to create a symbiotic relationship between eateries, farmers, food manufacturers, and diners. Community tables: Make new friends while dining out by getting seated at community tables, which are no longer restricted to Japanese hibachi restaurants. These larger tables pair different diners together. Neurogastronomy: Many restaurants are employing neurogastronomy, or the science of manipulating perception of how foods taste by external factors. Everything from the colors of dishes to the sounds of music being piped in can affect your perception of taste. Prepaid reservations: Today you can purchase just about anything in advance, from movie tickets to vacations. Soon you may be able to prepay for restaurant meals as well. Arrive at your reserved time and enjoy your meal. This trend is beneficial to restaurants because they are guaranteed revenue even if patrons do not show up. Trends in dining out can make meal experiences more unique. Expect some new changes at your favorite restaurants.
News Times Newspapers, Friday, April 1, 2016 • spring Dining guide
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Make the most of al fresco dining Do your research before visiting. Drive or walk by a restaurant before dining there yourself. Check out how outdoor diners are treated and if the service is as prompt as it is indoors. Pay attention to foot and vehicle traffic near the tables to determine if the spot is conducive to eating. Too much noise or car exhaust can detract from the meal.
Look for covered tables. It’s one thing to sit outside and enjoy some cool breezes. It’s quite another to spend an hour or more directly under the blazing sun. Dine at an establishment that has a gazebo, portico, overhang, or individual patio umbrellas at each table. This way you can be comfortable and avoid sunburn.
W
hen the weather warms up, many people enjoy eating meals outside. Al fresco dining may be available at both highend restaurants and more intimate cafes.
Al fresco comes from the Italian term for “open air.” Restaurants have recognized the draw of outdoor seating and many have expanded their offerings. While many people need nothing more
than an outdoor table and some nice weather to enjoy eating outside, there are some ways to make al fresco dining experiences as pleasant as possible.
Call ahead for seating. Because al fresco dining is so popular when the weather is warm, outdoor tables can fill up quickly. For those planning to sit outside, call the restaurant and reserve an outdoor spot. This way you will be guaranteed a table.
Dress appropriately for the weather. Plan ahead for al fresco dining by bringing some accessories along. A light jacket or sweater can keep you warm if a breeze picks up, and sunglasses are recommended in sunny conditions. A hat worn indoors may be a social faux pas, but it is acceptable to wear one outside to block the sun. Expand your dining options. Instead of traditional restaurants, try the offerings at food trucks, take-out places and other spots that serve food. Set up your meal at nearby picnic tables or another outdoor place and enjoy.
Bring a friend or relax by yourself. Eating outdoors is entertaining with a friend or alone. If you are dining with a group, take your time and linger in the fresh air, enjoying the conversation. If you are dining alone, you can still relax and take your time with the meal. One hidden benefit of al fresco dining is that it provides you the opportunity to relax and watch the world go by.
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44 spring Dining guide • News Times Newspapers, Friday, April 1, 2016
How to throw a theme party and help break the ice Socializing can increase when other games or themed components are included in the festivities. Here are some ways to make a theme work for you. Introduce the theme with the invitations. Let guests know that there will be a party theme by mentioning it on the invitations. The invitations also may tie into the theme. For example, palm tree invitations can indicate a Hawaiian barbecue. If costumes or specific clothing is suggested, be sure to indicate that on the invitations so guests can plan accordingly and decide whether or not to participate.
M
any people do not need a reason to throw a party. Although they’re commonly held to mark momentous events, like birthdays, parties can be entertaining ways to get a group of people together just for the sake of being social. Entertaining a diverse groups of
friends or even family members may challenge party hosts to find methods that encourage their guests to mingle. One of the most effective ways to break the ice is to give a party its very own theme. Themed parties have a built-in conversation starter: the theme itself.
Coordinate the music. Guests will feel more comfortable if you have a steady amount of music playing in the background. Find music that fits with your theme, such as music from the 1970s for a disco party. Keep the volume moderate while guests are arriving and getting to know one another. Later on the volume can be turned up for dancing. Arrange seats for conversation. Avoid lining up a bunch of seats along a wall or in a straight line. Instead, group a few chairs around a snack
table facing one another so that guests are encouraged to chat instead of spending the night as wallflowers. Lead by example. If you want others to get involved and have fun with the party theme, you should lead the way. Be sure you are dressed for the occasion and participate in any games or activities that you have planned. If you want guests to get up for a round of karaoke, be the first person to belt out a tune. Decorate the home or venue. Ensure guests know there is a specific theme by decking out the party space with the right accessories. The decor can add to the fun factor and give guests even more opportunities to converse over clever knickknacks, signs or elaborate backdrops. Don’t forget the food. Tie your food choices into the party theme, offering foods that are theme-specific or renaming foods so they coordinate with the theme. Cheese-and-crackers platters can get fun makeovers if you use cookie cutters to cut the cheese into shapes. Plan cuisine that fits with the theme, such as pretzels and beer for an Oktoberfest party or milkshakes and French fries for a 50’s Drive-In party. By thinking creatively, you can find even more clever ways to keep guests smiling and satiated. Theme parties make it easy to tie various elements together and break the ice when guests are invited to mingle.
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News Times Newspapers, Friday, April 1, 2016 • spring Dining guide
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46 spring Dining guide • News Times Newspapers, Friday, April 1, 2016
How to impress when hosting a business dinner
H
osting a business dinner is both an honor and a responsibility. Employers typically entrust only their most valued employees with the responsibility of hosting a business dinner, and such opportunities are not to be taken lightly.
adds to both the excitement and the anxiety of hosting a business dinner. But even though hosting a business dinner may inspire a few butterflies to dance in your stomach, the following tips can ensure the night goes as smoothly as possible.
The desire to impress is there whether you’re hosting your first or fiftieth business dinner, but those with experience hosting existing or potential clients know that no two business dinners are ever the same. What works for one client won’t necessarily impress another, and the responsibility of impressing the clients falls on the host, which
• Know your client. Clients tend to have vastly different needs and personalities, so while the ambiance of one restaurant might appeal to some clients, that same atmosphere might not be so impressive to others. When choosing a restaurant, consider its ambiance and how well that matches up with the client you will be taking
out to dinner. Some clients may prefer to make deals in more laid back locales, while others may prefer the five-star treatment. Taking the latter to an allyou-can-eat buffet will hurt your chances of making a deal, while the former may take your willingness to spend lavishly on a meal at a five-star restaurant as an indicator that your company spends lavishly and ultimately passes such spending off on its clients. Understanding your client’s personality should help you choose a restaurant that’s likely to impress.
• Don’t go in blind. Unless a client requests a specific restaurant, try to choose a restaurant you have visited in the past. This is beneficial in a variety of ways. When visiting a restaurant you frequent, you’re in position to make recommendations with regard to the menu, and that insight can increase the chances that your client will enjoy his or her meal. When choosing a restaurant you’re familiar with, you’re also choosing one where you know the service is exceptional. If it wasn’t, you would not keep going back. No one wants a
business dinner to be overtaken by poor service, which, fairly or unfairly, will reflect negatively on you.
• Avoid restaurants with gimmicks. Restaurants with gimmicks, such as those where the staff sings to customers celebrating a birthday, might be fun to visit with friends or family members, but such establishments are best avoided when hosting business dinners. Gimmicks can interrupt a meal and make it difficult to make any headway on a business deal, so stick to restaurants where you won’t be interrupted by celebratory staff members or drowned out by live music. • Don’t just show up. Nothing is more awkward or unprofessional than taking a client to dinner and being forced to wait for a table. If you can’t get a reservation at your preferred restaurant, then choose another establishment. Do not wing it and decide to wait for a table near the hostess or at the bar. • Avoid exotic restaurants. Unless your client requests a particular type of cuisine, avoid exotic restaurants with relatively
limited menus. Clients may have certain food allergies or aversions to particular types of food, so opt for a neutral restaurant with a menu that appeals to diners of various palates. If taking a client out for the second time and you remember the client mentioning a love of a particular cuisine, then the second dinner is a great time to indulge the client’s love of that unique or exotic cuisine, especially if it’s just the two of you. • Don’t overindulge. Overindulging, whether it’s eating too much or enjoying one too many glasses of wine, won’t impress the client. Resist the temptation to order the biggest steak on the menu and, if you choose to enjoy a cocktail, drink it slowly. A full stomach may make you drowsy and less attentive to your client, while a client will understandably question your judgement if you appear to be overindulging in alcohol. Hosting a business dinner is a significant responsibility not to be taken lightly. But hosts can employ a few simple strategies to calm their nerves and make sure the night goes smoothly.
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Breakfast • Lunch • Dinner Sauté Menu Available
We can accomodate up to 40 guests - great for your special event or holiday party!
EAT IN OR TAKE-OUT Just Stop In & Order or Call Ahead & Pick Up! Open 7 days a week 1809 Lakeville Road, New Hyde Park • 516-354-4666 www.OmegaDiner.net
News Times Newspapers, Friday, April 1, 2016 • spring Dining guide
lunch:
Tue.-Fri.
12-3:30pm
Th.-Sat.
5-11pm
dinner: Tues.-Wed. Sun.
5-10pm
3-9pm
47
48 spring Dining guide • News Times Newspapers, Friday, April 1, 2016