The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
Lia Fallon, a Newsday’s 2014 All-Star chef and former chef at Amarelle in Wading River, Jedediah Hawkins Inn in Jamesport and The Riverhead Project, is no longer cooking at the 4-month-old Brewology in Speonk, whose menu she created.
According to Brewology partner Roger Bencosme, Fallon’s sous chef, Chris Zullo, has been promoted and is now running the kitchen. For now the menu is unchanged;...Read more »
Actually, this should be more like the 101st bite.
I first visited Cafe Testarossa in 1988. It was very good. And, over the years, the restaurant named for the great marque of Maranello has zoomed along. There have been some hints of Emilia-Romagna, but Billy Sansone's establishment usually revved up in its own way.
Now, it's at full throttle, with Italian and New American...Read more »
Two new Tex-Mex places are slinging salsa and tacos in Wading River. Let the guacamole wars begin.
There’s Avo Mexican Grill, a pretty little counter-serve eatery named for the versatile avocado, and whose interior, appropriately, is painted a lovely shade of green. The place is owned by two couples, Tara and Steve Dietz and Larissa and Joe Goller.
According to Joe Goller, the repertoire...Read more »
This week, Joan Reminick reviews Grillmark in Albertson, “that rare restaurant you can feel good about frequenting more than once a week — or even once a day. Surroundings are sleek, prices moderate. The relatively healthy menu, devoted to Mediterranean-style fare, centers around clean, simple grilled “sticks” — marinated and skewered grilled poultry, seafood and meat.”
Peter M. Gianotti visits...Read more »
“EAT safe and use condiments!” is the motto of EAT Gastropub, which opened this week in Oceanside.
Gastronomic safety is supposedly conferred by the restaurant’s careful sourcing of ingredients — house-ground, grass-fed Piedmontese beef in the burgers; greens and herbs grown in the on-premises greenhouse. As for condiments, the menu makes lavish use of them: sun-dried tomato aioli on...Read more »
The Shack, situated on Gerard Street in downtown Huntington, has closed. The seafood-centric restaurant was the table-service offshoot of the The Shack in Centerport, a seasonal outdoor counter-serve spot for clam rolls, burgers and hot dogs.
The Huntington restaurant garnered one-and-a-half stars in a review in March of this year, with praise for such items as its briny whole baked clams...Read more »
Cherrywood Pizzeria & Restaurant, a presence in Wantagh for the past 50 years, has closed, becoming part of local history.
The capacious strip mall eatery, which relocated several years ago from its original spot in the Cherrywood Shopping Center, was known for its Neapolitan, grandma and Sicilian pies but also served some nontraditional pizzas, like mac ‘n cheese and eggplant rollatini....Read more »
In a restaurant climate of bewildering menus and ever-rising prices, the owners of The Refuge are hoping to provide just that — refuge. With crowd-pleasing, value-priced Italian-American and Latin dishes, and an eclectic vintage decor that is equal parts "Remember the Alamo" and "Come with me to the Casbah," the new restaurant on Route 110 in Melville, which opened this week, takes aim at that dining...Read more »
Gastropubs are pouring it on in Nassau and Suffolk, and brook23 bar + kitchen in Lynbrook is a sudsy, sporty addition to the show.
The casual spot has enough TVs tuned to sports to keep you up to date on any scores. You may be focused more on the food and beverages, which often are very good.
The kitchen sends out tasty slider-size lobster rolls and an especially flavorful "crispy double...Read more »
On a Friday night, all of Sea Cliff seems to crowd into Oak Room Tavern, and for good reason: The nattily appointed little room pulses with conviviality and, starting at 9 p.m., live music.
In the kitchen, executive chef Shawn Patrick cooks with undeniable talent, though his tendency to overwork a dish often obscures his skill.
I was happy to see razor clams as a special appetizer, and...Read more »