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Dining

Go Here, Eat This

Written by Lyn Dobrin, editorial@antonnews.com Friday, 11 April 2014 09:02

These are some of my favorite (culinary) things

In my food writing travels, I am always discovering delicious food. Here are some favorites.

Kyma Chips at Kyma in Roslyn

A good way to start a meal at this Greek restaurant is with Kyma chips — a stack of fried slices of eggplant and zucchini. The restaurant employs two people dedicated only to making this time- and labor-intensive appetizer. Owner Reno Christou describes how it’s made: eggplant and zucchini are sliced thin by hand. The pieces are dipped in room temperature water and then all-purpose flour and then water once again to seal in the flour, all the while making sure they are not stuck together. The zucchini and eggplant are crisped to perfection very hot canola oil and placed in a draining pan lined with kitchen sheets to drain any excess oil. The chips are seasoned with sea salt, white pepper and Greek oregano and carefully stacked into a tower. They are served with Tzatziki sauce and cubes of fried Vlahotiri sheep’s milk cheese. Each order takes approximately 10 to 15 minutes to prepare from frying to plate and they can fry only three orders at once.

 

Sweet To Lick Bakery In Williston Park

Written by Lyn Dobrin, editorial@antonnews.com Friday, 11 April 2014 08:00

Some people don’t want to consume dairy products and some people just can’t. For them and for all the rest who like good tasting, healthy baked goods, they now have Sweet To Lick in Williston Park, the only vegan bakery on Long Island.

You won’t find disguised tofu at the bakery. Owner/baker Michael Sabet has taken the flavor profiles of American favorites such as rainbow cookies and brownies and reinvented them.

 

Fuel Cafe Makes Healthy Eating Easy

Written by Lyn Dobrin, editorial@antonnews.com Thursday, 20 February 2014 14:38

Although Fuel Cafe is six years old, it’s been a work in progress since new owners took over one-and one-half years ago. The main part of the cafe was recently redecorated and an adjoining room is soon to open. And though there’s been several changes, the concept remains the same — this is a place where healthy and hearty food is served. The food is grilled or baked, never fried, and they do not use microwaves so everything is made to order.  

With a menu of more than 170 items and dozens of combinations of meats, vegetables, bread and more, be prepared to do a lot of reading to figure out what your meal will be.

   

Game Day Party Perfection

Written by Dave Gil de Rubio, dgilderubio@antonnews.com Thursday, 30 January 2014 00:00

Places to go watch and enjoy your

championship pigskin

On Feb. 2, Super Bowl XLVIII will be held at MetLife Stadium in East Rutherford, NJ. Being the first Super Bowl to be held in a cold weather city makes this already singular event that much more unique. So it’s undoubtedly crucial to find the perfect place where you can plop yourself down, wine, dine and cheer on/boo the Denver Broncos or Seattle Seahawks depending on where your allegiances may lie.

 

Riding The Rails Of Flavor

Written by Dave Gil de Rubio, dgilderubio@antonnews.com Thursday, 30 January 2014 00:00

Tucked into a corner of Penn Station right next to a McDonald’s is Tracks, a raw bar and grill with a railroad motif that is more than a mere Irish-American pub. This theme goes far beyond the name of the restaurant thanks to the surfeit of train memorabilia and decor that abounds once you walk through the front door. It’s the culmination of a dream come true for lifelong restaurateur Bruce Caulfield, who opened Tracks up back on Jan. 6, 2003, along with his father and partners Patrick and Michael O’Brien. Caulfield, who started out running a 24-hour newsstand back in the early 1980s, has worked in all manner of food service from catering to owning coffee shops and opening a pair of Penn Station eateries — Caribbean Kitchen and the now defunct Bruce’s Burgers. But the idea of having a place like Tracks is something that’s always been something Caulfield has wanted to pursue over the years.

   

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