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.
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.
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.
They make mozzarella three times a day at Piccolo Gourmet, an Italian deli in New Hyde Park, and after tasting it for the first time, I could see why they have to keep replenishing it. This is worlds away from the cello-wrapped mozzarella available in most stores. It is delicate and creamy and when you marinate it in a bit of olive oil, garlic and parsley makes you feel like you're walking through St. Marks Square in Venice.
This level of quality and attention to freshness is a hallmark of Piccolo Gourmet. “We don’t cut corners,” says owner Sal Restivo, who opened the place in 1999.
Owner/chef Luigi Muto gets a jump on his long day, hours before his Great Neck eatery, La Rotonda Pizza & Restaurant, opens for lunch at noon. On most summer and fall mornings, you’ll find Muto at a local farm, like Rottkamp’s Farm in Old Brookville, picking the freshest of produce to use in any number of recipes that day for lunch and dinner.
“At the restaurant, we have a very small kitchen, we have no basement, and we don’t stock anything,” says Muto proudly. “At Rottkamp’s, their tomatoes are very nice and I find their spinach interesting, as well as other produce. I look every day.”
Page 1 of 4<< Start < Prev 1 2 3 4 Next > End >>