The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
Richard De Vito is taking his knife-sharpening act on the road. The owner of the West Babylon shop, Sunrise Sharpening, has duplicated his equipment and loaded it into a customized van. Most weekdays he roams Long Island in search of dull blades.
De Vito, who opened Sunrise Sharpening in February 2014, charges $1 per inch of blade length. There’s an additional $1 charge for a serrated knife....Read more »
Summer is lobster sandwich time at Mara's Homemade in Syosset and Mara’s Too in Wantagh. The sibling restaurants are now serving lobster rolls, lobster BLTs and lobster Reubens.
What’s in a lobster Reuben? As restaurateur Mara Levi tells it, it’s made of lobster salad, a little bit of sauerkraut, Swiss cheese and rémoulade sauce on grilled rye.
The sandwiches go for $20 each and come...Read more »
At Chop Shop Bar & Grill in Smithtown, Wednesday is summer seafood night, when a separate menu of raw bar and seafood items takes center stage. Among choices: chilled seafood salad ($12.95), South Shore steamers ($14.95), a soft shell crab po’boy ($16.95), a lobster seafood bake ($32.95) and a classic lobster roll ($21.95).
The restaurant is also featuring a “date night” special every...Read more »
The flagship restaurant for the new Pudgie’s Naked Chicken Co. just launched in Massapequa. The franchise eatery is owned by Trufoods LLC, whose president, Gary Occhiogrosso, said he is reinventing the Pudgie’s Famous brand, which still has five takeout spots on Long Island.
While the new Pudgie’s Naked Chicken Co. features skinless fried chicken, its menu has been modernized to spotlight...Read more »
My poor dad. He’s constantly being dragged to far-flung eateries, forced to consume obscure regional specialties or unfamiliar animal parts — often in the same dish. So last week, I took pity on him and suggested we meet at Albert’s Mandarin Gourmet in Huntington Village, where we could eat Chinese like it was 1979.
Albert’s Mandarin Gourmet opened in 2002, the successor to Mandarin Gourmet...Read more »
Mama Mia of Northport is now serving pizza, pasta and parms in the Fort Salonga Road strip mall that also houses King Kullen.
The new pizzeria-trattoria is an offshoot of the two-year-old Porto Fino in Huntington. The two restaurants share nearly (but not totally) identical menus. Included in Mama Mia's repertoire are a Margherita pizzette ($8.25), a 16-inch Neapolitan pan pie ($16), fried...Read more »
Blaze Pizza in West Babylon is giving a free 11-inch pizza to every customer on Friday — with whatever toppings she or he desires. The California-based chain of custom-assembled artisanal pies opened its first Long Island location on Thursday in the Great South Bay Shopping Center in West Babylon.
Blaze is set up like a Chipotle Mexican Grill. As you move along the line, you tell a pizza assembler...Read more »
It started a little late in the season, but a new farmers market has launched in the Spinney Hill section of Great Neck. The Sunday market is sponsored by North Shore-LIJ Health System and, in addition to produce (from Stan-Pat Farm in East Moriches and Perez Farm in upstate Goshen), the hospital will be hosting short talks on such health-related topics as container gardening, healthy eating on...Read more »
In this week’s Newsday, Erica Marcus reviews Matteo’s Trattoria in Roslyn Heights. The veteran family-style Italian has gotten a makeover. The dining room has gone “from drab to fab,” and new executive chef Anthony Martarana has added New American and modern Italian items to the menu. “But never fear, portions are still enormous.”
Joan Reminick visits Dori in Commack, the latest in a string...Read more »
While it’s surely possible to get a healthful breakfast or lunch at the new Crazy Beans in Stony Brook, the emphasis here is on comfort and indulgence. Such was my observation on a recent midmorning visit to the attractive new offshoot of a Miller Place eatery.
I ordered chicken and waffles. It was Cheesy Biscuits with eggs and sausage gravy for my companion. His dish was spot-on, the Cheddar...Read more »