The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
Andel’s, the last of Long Island’s old-fashioned appetizing stores, has closed. “Appetizing” here refers to the panoply of smoked and cured fish without which no Jewish brunch (or shiva) is complete. Lox, whitefish and sable can now be found in most bagel stores and supermarkets, and in many delis and fish stores — and it must be said that while Andel’s started as an appetizing-only store in the...Read more »
Reservations are being taken now for an April 29 presentation geared to breast cancer survivors featuring a farm-to-table chef and a nutritionist. The event will be held in Garden City at Adelphi University’s University Center Ballroom.
Mitch SuDock, chef co-owner of Mitch & Toni’s American Bistro in Albertson, is teaming up with Hillary Sachs, a dietitian at the Monter Cancer Center in...Read more »
At long last, Maple Tree BBQ in Riverhead has graduated from deli to restaurant — in most ways.
True, you still have to order at the counter. And dinnerware is disposable plastic. But your food will be brought to your table when it’s ready. And the newly remodeled place now offers beer, wine and hard cider, with drink orders taken at the table.
Chef-owner Kevin Judge’s menu includes...Read more »
In honor of St. Patrick’s Day, JW’s Public House in Glen Head has come out with a roster of Gaelic specials.
Start with a green apple Dublin cocktail ($10) and an appetizer such as mussels in Guinness and garlic ($9) or smoked salmon on Irish soda bread crostini ($10). Among entrees are corned beef and cabbage ($19) and shepherd’s pie ($18). Finish with a Tipperary crème brûlée with...Read more »
It’s a good day for New York farmers and producers. Gov. Cuomo announced Friday that more than 100 restaurants in New York State have taken the “Pride of NY Pledge” to use “the bountiful agricultural products available in New York State.”
Every restaurant participating in the initiative has committed to:
-- Increase by 10 percent or more the sourcing of New York State-grown and -made...Read more »
Gone in a flash: Sweet Tomato Brick Oven Pizza & Grill, which opened this past October in the St. James space that last housed Attilio’s Grill (and, for years before that, Bella Vita City Grill). The short-lived place offered brick-oven pizzas, pastas, entrees and salads.
Spuntino, a brick-oven pizzeria and restaurant in Dix Hills, will open a branch in the same spot....Read more »
Now part of Rockville Centre history is Cielo Ristorante, a traditional Italian dining spot on Sunrise Highway. It was a white-tablecloth kind of place, one whose menu included such items as baby artichoke salad, pasta e fagioli, fusilli Bolognese and chicken scarpariello.
Taking over the site will be a more casual brand of Italian restaurant, this one co-owned by chef-restaurateur Art Gustafson...Read more »
In this week’s Newsday, Joan Reminick visits Patchogue’s That Meetball Place, “Long Island's first dedicated meatball restaurant. Even its name (note the spelling) is laced with irony. It is, on the one hand, a place to meet and have a ball. It’s also a place to have meatballs — all manner of them, done up every which way.” She commends the seafood balls, lobster-risotto balls, Moroccan lamb balls...Read more »
And now a word from the quality-control patrol.
If I pass Brendel’s Bagels while driving along Route 110 in Huntington Station or Route 111 in Hauppauge or Old Country Road in Westbury, I’ll usually pick up a little tub of the excellent whitefish salad. If I’m not on my way to or from a meal, I’ll eat it while I drive. (Sorry, Officer.)
This morning in Hauppauge I had a little...Read more »
On Fridays during Lent, a two-course, $38 seafood dinner is offered at George Martin's Strip Steak in Great River.
Appetizer choices include mussels sauteed with cherry peppers, white wine and roasted tomato sauce; clams sauteed with garlic in a white wine-butter sauce; and jumbo lump crab meat fondue with sauteed spinach in a Gorgonzola cheese sauce.
Main courses: sauteed scallops and...Read more »