The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
The three tacos I had at for lunch at the Cinco de Mayo in Calverton were not only excellent; they also gave testimony to the authenticity and skill to be found at this new Mexican restaurant.
The spacious dining spot, open since November in the former home of Crossroads, is done up in red, green and white — the colors of the Mexican flag, proudly displayed.
Chef co-owner Refugio Iglesias,...Read more »
As Super Bowl Sunday draws near, so does Souper Bowl Saturday, that annual celebration of soup sponsored by the Port Washington Chamber of Commerce. Souper Bowl VI, played on Feb. 2, will feature the soup stylings of 17 local establishments including Ayhan’s (Fish Kebab and Shish Kebab and Mediterranean Marketplace), Main Street Bakery, Pepe Rosso and Toscanini.
Adults pay $7 (kids under 12,...Read more »
Just what the world needed: A Barbie-themed restaurant.
Not anywhere within driving distance, but, rather, in far-off Taipei. If you’re among the Barbie-obsessed, however, you might want to book a trip forthwith. If not, you probably want to stop reading, for risk of sugar shock.
Anyway, the place — licensed by Barbie’s maker, Mattel — is completely done in magenta and pink, with bar...Read more »
Serving up chili con carne and quesadillas, the new Scorpion Grill enters the Miller Place eating scene. Chef-owner John Henry described the counter-serve strip mall spot as having a loosely Southwest theme. “We’re not a burrito or taco place, although we have those on the menu,” Henry said, adding that he roasts his own chilies for the restaurant's salsa and hand cuts the fries.
A glance...Read more »
Swingbellys Beachside BBQ has closed its Lynbrook branch.
That doesn't mean you won't be digging into the restaurant's smoky spice-rubbed ribs in the not-so-distant future.
The original Long Beach restaurant, decimated by superstorm Sandy, is working through the insurance maze. An email from restaurant spokesman Sean Sullivan said that the BBQ house is making progress with claims and...Read more »
Kelli’s Grille & Wing House takes over the freestanding brick building that used to house Foster’s Grille. It seems to have been born for watching big games.
As owner Joe Crennan tells it, there are 25 flat screen TVs playing virtually every sporting event televised, including pay-per-views. Individual TV screens in booths can be tuned to kids’ shows on request.
The Kelli for which...Read more »
Over the weekend the Internet was abuzz with a rumored chicken-wing shortage. The furor was no doubt prompted by a news release, issued on Jan. 22, by the National Chicken Council. “Super Bowl weekend is unquestionably the biggest time of the year for wings,” it begins.
Soon Bill Roenigk, the Council’s chief economist and market analyst, declares that chicken “companies produced about one...Read more »
The Living Room, the restaurant at c/o The Maidstone in East Hampton, hosts a five-course, wine-themed dinner on Feb. 8.
Cost: $125 per person, plus tax and tip. Dinner will start at 6:30 p.m. and 7:30 p.m.
The restaurant's wine director, Chris Miller, will oversee a tasting of six wines, after which diners will choose three to accompany dinner.
Chef de cuisine Mathias Brogie's...Read more »
West East Bistro in Hicksville has lately undergone a few changes. The place is now called West East All Natural Bar & Bistro and has a new executive chef — Jay Jadeja, who co-owns the place with Danny Wu. Jadeja is also chef at the Cedar Beach Bar & Grill in Mount Sinai and, in the past, owned the former Wildflower in Manhattan.
The interior of West East has been redone in a warmer...Read more »
As Super Bowl Sunday looms large, so does the demand for wings, subs and platters of hearty fare.
Rising to the challenge are these restaurants, each of which want to be the go-to spot for to-go eats.
Just one tip: Order as early as possible.
Snaps American Bistro in Wantagh will put together trays of food designed to feed 10 to 15 (half trays feed 5 to 8). Here’s a sampling;...Read more »