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The dish on Long Island's restaurant and food scene

Restaurant reviews of the week

The steamed crabmeat and pork soup buns, a

The steamed crabmeat and pork soup buns, a savory dish at the Red Tiger Dumpling House in Stony Brook. (Oct. 20, 2013) (Credit: Heather Walsh)

Red Tiger Dumpling House, reviewed in this week's Cheap Eats column, gives Long Islanders “reason to put Stony Brook into their GPS.” The simply appointed spot specializes in the Shanghai delicacy known as soup buns, along with an array of other dumplings and dishes from Shanghai, Beijing and points north. It gets a two and a half star rating.

And Peter Gianotti revisits City Cellar in Westbury and finds that “under new management and a new chef, the big, brassy restaurant has made itself seem new again.” Chef Jason Amato succeeds with dishes such as sliders, both lobster and meatball, as well as with juicy Moroccan-spiced lamb chops, earning the restaurant two stars.
 

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