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The dish on Long Island's restaurant and food scene

Long Island restaurants: New reviews

Pea, onion, and hot pepper utthapam is served

Pea, onion, and hot pepper utthapam is served with chutneys and sambar on Feb. 1, 2014 at Chennai Dosas in Hicksville. (Credit: Alessandro Vecchi)

In this week’s Newsday, Joan Reminick reviews Chennai Dosas in Hicksville, a “cheerful little eatery . . . that can change the way you view lunch buffets. And vegetarian eating. And Southern cooking — Southern Indian, that is.” The restaurant offers some familiar Northern dishes such as palak paneer (spinach and fresh cheese stew) but “the true focus is a repertoire of South Indian specialties headed by the dosa, a lightly crunchy, filled crepe,” which is offered in dozens of variations.

Peter Gianotti visits Tullulah’s in Bay Shore. It's a “stylized, small-plates restaurant already a beacon for a young, savvy crowd. And this hard-surface spot, just north of Main Street, is as close to hipsterdom as you’ll get in the ZIP code.” The Brooklyn-on-the-South-Shore vibe is “accompanied by good, local beer, respectable wines” and chef-owner Steven Scalesse’s “full-flavored food.”

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