The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
Young Israel of Long Beach hosts “a night of 100 Kosher wines & 36 Scotches” on Saturday.
You must be at least 21 years old to participate in the annual pre-Purim and pre-Passover tasting. The March 8 event starts at 8 p.m.
The suggested donation for the tastings is $18 per person. That includes admission and a coupon for $10 off purchases of $20 or more. The suggested donation for...Read more »
Wisdom has it that the best way to keep out the cold is by dressing in layers.
Eating in layers does the trick, too — at least when you’re sitting down to a big hunk of lasagna, a layering that usually includes pasta, sauce, cheese and meat.
Check out 10 of Long Island’s top lasagnas, some adhering to tradition, others going totally out-of-the-box. They'll warm you up.
Want to...Read more »
Ralph Perrazzo, chef owner of BBD’s Beers Burgers Desserts in Rocky Point, has recruited a group of high-power chef pals for a craft beer dinner at his restaurant, to be held Wednesday, March 12. The nine-chef, nine-beer seven-course dinner is also a fundraiser for Live Like Susie, a scholarship fund for Rocky Point High School graduating seniors.
Along with Perrazzo, the kitchen crew will...Read more »
Say hola to Corazon de Cuba, which takes up residence in the bilevel Long Beach space that last hosted Cuban Crocodile.
Co-owner Armando Lopez said that the restaurant's chef, Noe Dominguez, hails from Cuba and cooked at a few Cuban restaurants in Manhattan. “Everything is made fresh, in house,” he said.
On the menu: beef, chicken, shrimp or broccoli and cheese empanadas ($2.95 each),...Read more »
When MoCA Asian Bistro opened in Hewlett in 2007, Asian fusion was an up-and-coming trend. It delighted and intrigued Long Islanders with its greatest-hits approach to Asian cooking: Chinese dumplings, Japanese sushi, Thai noodle dishes, plenty of mango sauce and assorted things on skewers.
Seven years later, Asian Fusion shows no sign of letting up, and it's increasingly difficult to get...Read more »
You can get a head start on St. Patrick's Day celebrations at an Irish-whiskey themed dinner set for March 12 at Vitae in Huntington.
Irish-whiskey expert Sean Brown will be the guest speaker.
Chef Keith Davidson's pairings include Paddy's Whiskey with black-pepper shrimp; Jameson Select Reserve Black Barrel with smoked pork tenderloin; Jameson 12 Year Old Special Reserve with...Read more »
Long Beach has bid farewell, adieu, adios and addio to Duke Falcon’s Global Grill, a place that’s been a fixture on East Park Avenue since 1997.
When it opened, a legend printed on the back of its international menu alluded to Duke Falcon — a fictional character — as the world-wandering lover of somebody's Aunt Angelica, a man in a brown fedora who sent his sweetheart all sorts of travel...Read more »
A “popular steak and seafood restaurant” in Glen Head is seeking a sous chef. The ad on Craigslist’s Long Island food-and-beverage job board began predictably enough: “If you have held position of sous chef or are a seasoned line cook who is ready to step into that role, we want to speak to you.”
And what skills should the candidate have? “Candidates should have strong cooking skills, be able...Read more »
The flavors are still singular at Lola, Great Neck’s Asian-tinged sophisticate. But the format has come down to earth a bit. Earlier this year chef-owner Michael Ginor’s 3½-star restaurant switched from an all-small-plates menu to a more conventional one featuring appetizers and main courses.
Chef de cuisine Kwaku Boah said that the change was prompted by regular requests from dinner guests...Read more »
When Ward Melville thought about Stony Brook, the businessman and landowner envisioned New England south. It has that quality and a lot more -- including some dining destinations. Here are five.
MIRABELLE RESTAURANT AND TAVERN, 150 Main St. (Three Village Inn), 631-751-0555
Now you can enjoy the restaurant menu in the more casual tavern too. Guy Reuge's farm-to-table menu changes regularly....Read more »