The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
Ristegio's, the much-anticipated New American restaurant with chef Richard Lanza, opens Wednesday at 5 p.m. in North Patchogue.
The restaurant, which takes its name from those of owners Richard, Steven, and Joseph Lanza, is in the location that once housed Pat & Jim's, the chef's first restaurant.
Lanza has earned stellar reviews for his cooking, recently at Blackstone Steakhouse...Read more »
Baci Gelato in Williston Park has come out with a line of gelato Easter eggs and bunnies. Flavors include extra-dark chocolate, mint chip, lemon pie, lemon mousse and peaches and cream. If your diet doesn't allow regular gelato, there’s also milk-free sugar-free soy gelato in chocolate, vanilla, pistachio and hazelnut.
Call at least a day in advance to order. A tray of 6 gelato eggs...Read more »
So, it looks and feels like late fall instead of early spring.
And did you get your taxes filed on time?
Before these facts start you ranting about TV meteorologists or the Alternative Minimum Tax, know that Harbor Bistro, the waterfront restaurant in East Hampton, is slated to open on Thursday, at 5 p.m. to be exact.
Chef Damien O'Donnell's New American kitchen sometimes seems...Read more »
A recent lunch at the new Corazon de Cuba in Long Beach left me longing to return for dinner. You'll find the bi-level Cuban restaurant in the former digs of Cuban Crocodile.
A friend and I shared a mixed appetizer plate called a picadera Cubana ($14.95). It was hard to pinpoint which component was best. There were two flaky and appealing empanadas, one stuffed with a savory chicken mixture,...Read more »
Ara Sushi & Grill, which occupied the former New Hyde Park home of Imperial Seoul, has closed.
While the spacious well-appointed restaurant served both Korean and Japanese fare, it was the Korean food that really stood out.
Recalled from a lunch last summer: an array of banchan — the gratis small plates that precede a meal — lavish enough to count as a mini-meal. And a gratis dish...Read more »
Wines from Sterling Vineyards will be poured at a tasting dinner April 16 at Vitae restaurant in Huntington
The cost is $70, plus tax and tip. Reservations are required. The Wednesday dinner starts at 7 p.m. Sarah McLaury of Atlantic Wines & Spirits will be the guest speaker.
Pairings include the 2011 Sterling Napa Valley Chardonnay with crab salad; 2011 Sterling Carneros Pinot...Read more »
Ralph Perrazzo, chef-owner of BBD’s — Beers Burgers Desserts in Rocky Point, has gotten serious about authentic Japanese ramen. With a few Japanese craft beers, Perrazzo is offering ramen soup as a special on Friday night as well as over the weekend and, probably, beyond. It's not a dish you'd find at any other burger house on Long Island.
The soup, Perrazzo said, is made with products...Read more »
A recent lunch at the new Joe’s Garage and Grill in Riverhead proved a rousing success. Not only was the hip race car-themed place something to behold — brick walls, cement floors and a mini racetrack suspended above the bar — but chef Brian Burner’s food scored majorly.
At the starting gate was an appetizer called Tokyo Drift sliders ($9.95). Rather than sliders, what I got were two bao,...Read more »
In this week’s Newsday, Peter M. Gianotti reviews Sur Argentinian Steakhouse, which takes over the Huntington Village spot long occupied by Canterbury Ales. Sur is the “generous, easygoing offspring of Tango Argentinian Steakhouse, the 16-year staple in Central Islip." Some of its popular dishes are available here, including sliced chorizo sausage with caramelized Spanish onions and rosemary and...Read more »
When owner Samantha Ye defined the new Red Ginger Asian Diner in East Northport as “fast casual,” she wasn’t kidding. As I found out on a recent visit, the food here fairly flies out of the open kitchen. Moments after you’ve ordered at the counter and seated yourself at one of the upholstered booths, a cheerful server is setting down your soup or appetizer. Chances are, you won’t be finished by...Read more »