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Erica Marcus

Erica Marcus has covered food for Newsday since 1998. She has written features about the origins of Grandma pizza, the controversy over matzoh brei, the mystery of the soft-shell lobster and many many articles that attempt to justify the hundreds of dollars she spends every year on knives and knife-sharpening. Since 2005 she has written a weekly column, Burning Questions, in which she answers readers' questions. In 2002 her article “A Knish is Still a Knish” was nominated for a James Beard award, and in 2003 she won the New York Newswomen’s Club Front Page award for her “Food Without The Fuss: a history of TV Dinners.” After graduation from Swarthmore College, Erica took a job at Crown Publishers, first in production and later in editorial. She rose to the rank of Senior Editor and worked on a wide range of books, including many award-winning cookbooks. She left book publishing for newspaper journalism the same year she left Manhattan for her ancestral home of Brooklyn, where she still lives. She eats most of her meals on Long Island.

Crawfish season at Storyville American Table in Huntington

Crawfish season has arrived at Storyville American Table

(Credit: Storyville American Table)

Crawfish season has arrived at Storyville American Table in  Huntington. The New Orleans-style restaurant is featuring a two-pound crawfish boil appetizer for $22, available Friday, Saturday and Sunday.

On May 2, 3 and 4, the crawfish will also be available as an entree. It serves two, at $45 (an additional $10 for each additional person at the table).  Included in the price are...

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Open in Huntington: Jeff's Surf & Turf

What used to be Nader's Food on the

(Credit: Newsday / Joan Reminick)

The little counter-serve eatery once known as Nader’s Fish on the Run and, later, Nader’s Food on the Run, has been reborn as Jeff’s Surf & Turf. Manager Jack Flanagan, who stays on from the site’s former incarnations, said it is now under the same ownership as Jeff’s Seafood of Halesite. Nader Gebrin, who owns Bravo Nader in Huntington, is no longer affiliated.

But chef Will Argueta remains...

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Coming soon: Kashi in Syosset

Kashi plans to open a new branch in

(Credit: Newsday / Peter Gianotti)

Expect a new entry in Long Island's sushi wars.

Kashi, which has highly rated restaurants in Huntington and Rockville Centre, is expected to open a third branch in Syosset. Construction is under way at the site on the north side of  Jericho Turnpike, situated opposite Chris & Tony's restaurant, which is located at 352 Jericho Tpke.

The opening is expected in summer.


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Dining in Northport: 5 picks

Grandma Maroni's sumptuous spaghetti and meatballs are served

(Credit: Doug Young)

In scenic Northport, you’ll want to stroll through town: check out the pier, the gazebo and the shops along Main Street. Beforehand — or afterward — consider one of these five eating places:

MARONI CUISINE, 18 Woodbine Ave., Northport, 631-757-4500

Chef-owner Michael Maroni’s freewheeling tasting menu takes you all over the place — in high style. Maroni, whose meatballs beat Bobby Flay’s...

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Earth Day eats: 3 places for vegans on LI

That Meetball Place in Patchogue is in a

(Credit: Jeremy Bales)

In honor of Earth Day, you might want to think about going easy on the environment by eating vegan — if only for 24 hours.

But finding something vegan to eat on Long Island can be somewhat of a challenge. To start, we've come up with three places — a restaurant, a market and a pizzeria.

That Meetball Place, 54 W. Main St., Patchogue, 631-569-5888

At a restaurant whose raison d’être...

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Wunderbar: German night at Glen Head's Iron Horse

Spaten Oktoberfest is poured year-round at the Iron

On Wednesday, The Iron Horse becomes Die Eisen-Pferd.

Yes, it's German night in Glen Head.

You still can dive into burgers and wings, plus chicken piccata and Marsala. But on Wednesday night, the specials take in sauerbraten and smoked pork chops, bratwurst and steak with fried onions, and at least four schnitzels, from plain Wiener to a la Holstein with a fried egg. Housemade potato...

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Noodles & Company in Garden City offers spring specials

New spring dishes at Noodles and Company in

(Credit: Noodles and Company)

A new array of spring dishes just joined the repertoire of Noodles & Company, located next to Ulta in the Gallery at Westbury Plaza in Garden City.

Seasonal additions include asparagus di Parma, or asparagus in white wine butter sauce with mushrooms and tomatoes over spaghetti, served with Parmesan-crusted chicken breast ($7.29 small; $8.29 regular),  Margarita flatbread ($3.29),...

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A burger king, from Market Bistro in Jericho

Market Bistro in Jericho prepares a very good

(Credit: Newsday / Peter M. Gianotti)

There are plenty of reasons to enjoy a casual meal at Market Bistro in Jericho. My latest addition: the "mb burger."

This combination of dry-aged rib-eye, Kobe-style brisket and short rib yields one of the juiciest burgers between Great Neck and Montauk. Order yours as rare as you like.

It's finished with garlic aioli and served with hand-cut fries. Cost: $15. For a dollar each, you...

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Opening in Rockville Centre: Tony Colombos Italian Bistro

New to Rockville Centre is Tony Colombos Italian

(Credit: Tony Colombos Italian Bistro)

On Saturday, Tony Colombos Italian Bistro makes its Rockville Centre debut in the renovated space that last housed Cielo. It represents a collaboration between namesake, Tony Colombo (whose past culinary credits include Cirella’s in Melville, Mannino’s Restaurant & Lounge in Oakdale and the 21 Club in Manhattan) and Art Gustafson, chef-owner of the nearby Chadwick’s American Chop House &...

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KFC's Double Down sandwich returns

The Double Down -- bacon, Monterey Jack cheese

(Credit: KFC)

It's baaack. You may or may not want to eat it, but you'll probably have something to say about the limited-engagement return of the Double Down from KFC.

The 540-calorie sandwich has as its filling bacon, Monterey Jack cheese plus the Colonel’s special sauce. In place of a bun, though, are two Original Recipe chicken filets. Yes, two pieces of fried chicken standing in for bread.


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