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The dish on Long Island's restaurant and food scene

Long Island restaurants: New reviews

The half roasted chicken, marinated in lime, garlic

The half roasted chicken, marinated in lime, garlic and oregano, is delivered sizzling and steaming at Corazon de Cuba Restaurant in Long Beach. (Credit: Barbara Alper)

In this week’s Newsday, Joan Reminick surveys the lively scene at Corazon de Cuba in Long Beach. "This is one restaurant where the food matters as much as the scene," she writes. "Perhaps more.” She praises Cuban-born chef Oscar Juarez’s irresistible empanadas, crunchy-creamy shrimp fritters, grilled steak bocadillos and caserola de quesos with ropa vieja, the soft shreds of skirt steak with peppers, onions, tomatoes and cheese.

Peter M. Gianotti reviews Nick’s Tuscan Grill, recently relocated from Long Beach to the Mineola space that most recently housed Andiamo. “Having little to do with grilling and even less with Tuscany,” he writes, “Nick’s will remind you of everyone's neighborhood restaurant: friendly, familiar and mostly dependable.” Ricotta-stuffed meatballs, pappardelle Bolognese and eggplant Parmigiana are among the reliable choices.

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