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The dish on Long Island's restaurant and food scene


Long Island restaurants: New reviews

A rack of baby back ribs with a

A rack of baby back ribs with a stack of brisket, served with a side of candied sweet potatoes with marshmallows, at South Shore BBQ Company in Patchogue. (Credit: Daniel Brennan)

In this week’s Newsday, Joan Reminick urges you to “roll down your car window and catch the scent of wood-smoked meat as it wafts out of Long Island's four newest barbecue spots.” She reviews South Shore BBQ Company in Patchogue, North Fork Bacon & Smokehouse in Wading River, Buenos Diaz Cafe in Woodbury and Maple Tree BBQ in Riverhead.

At the other end of the meat spectrum, Peter M. Gianotti reviews Polo Steakhouse, the new restaurant in the newly renovated Garden City Hotel. The “opulent, clubby” venue is an immediate contender in “Long Island's high-steaks competition,” principally for chef Michael Mandato’s grilled, 28-day aged prime steaks and chops.

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