Hands-on class teaches ancient art of gelato-making; Make & take home four flavors; Featured in the New York Post;

Hands-on class teaches ancient art of gelato-making; Make & take home four flavors; Featured in the New York Post;

Eight wines & 16 pairings; Cheese, olive oil & chocolate; 105-minute class;

Combine art & edibility ; Creations for all occasions ; Custom arrangements; Sugar-free options;

Fresh local produce; Rotating seasonal selection of seafood; Swordfish, oysters & clams;

Open at 6 a.m. every day; Authentic pastelitos; Breakfast, lunch & dinner fare; Party package with sheet cake;

Hickory-smoked meats; St. Louis–style ribs; Southern sweet tea;

Up to 16 different flavors served on any given day; Sugar-free & soy options; Top with cookies, fruit & more;

National brand since 1937; Two dozen glazed original-recipe doughnuts; Kosher ingredients;

Flights include five pours ; Platter of nuts, olives & crackers ; Expert sommelier ; Wine library & live music ;