The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
3 Long Island restaurants offering fireworks on a plate
In this week of Roman candles, firecrackers, ash cans, bottle rockets and aerial repeaters come the main courses.
For heat and show, here are three restaurants where you can be sure that what's on the plate may rival what's up in the air.
Visit Big Daddy's, 1 Park Lane, in Massapequa, for "ghost wings," an incendiary appetizer that stars smoked chicken wings in a sauce fired up with the naga jolokia chile pepper, which is generally considered the third-hottest around.
For the record, numero uno is known as the Trinidad Moruga Scorpion. But after a visit from naga jolokia, the fiery Big Daddy's jambalaya with smoked meat, shrimp and crawfish almost seems a coolant.
At Mara's Homemade, 236 Jericho Tpke. in Syosset, the obligatory heat-seeker is the crawfish boil, complete with bucket for the shells. You can continue perspiring with jambalaya or black-peppered shrimp. The chocolate cream pie is your refreshing reward.
And for an Italian-American blaze, let Mio Posto, 600 W. Old Country Rd. in Hicksville, ignite a lobster fra diavolo, which really goes to hell with itself. The hot peppers that boost the house's center-cut pork chops provide just enough fireworks.