The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
The saga of Christiano’s, the former Syosset restaurant debated to have been the inspiration for Billy Joel’s “Scenes from an Italian Restaurant,” is a long and ongoing one. But progress on its makeover is at a standstill.
Christiano's was bought last year by the Singh Hospitality Group, which had signed on restaurateur Tom Schaudel to conceive and supervise a new restaurant. But plans...Read more »
Noted Long Island chef Steven Del Lima, who was starting chef at such restaurants as Black and Blue Seafood Chophouse in Huntington and Perfecto Mundo in Commack, is no longer working at CoolFish in Syosset. According to Ruby Singh, Del Lima has “moved on to better things” after a two-month stint at CoolFish.
Singh's husband, Harendra Singh, heads the Singh Hospitality Group, which owns...Read more »
Noah Schwartz, chef-owner of Noah’s in Greenport, is taking over the wood-fired oven at Jamesport Vineyards in Jamesport. His menu of flatbreads and signature items will be available Fridays from 5 to 8 p.m., Saturdays from 5 to 7 p.m. and Sundays from 12 to 6 p.m., until Nov. 30.
You’ll find such items as citrus-marinated olives ($5), crab-stuffed deviled eggs ($5), warm lobster...Read more »
Scrambling for just another taste of summer? For many, this means a burger eaten in open air.
Here are four places to find your fix.
BRIXX & BARLEY
You’ll want to request a sidewalk table to properly enjoy the beefy, juicy, expertly grilled burgers here. One option is the namesake Brixx burger featuring fried onion wisps, jalapeño and Cheddar, plated with fine, hand-cut fries.
152...Read more »
Newsday's "Eat Here Now," top-100 restaurant series continues this week with the 10 best seafood houses.
You put up with a lot of limp fried calamari and overcooked, farmed salmon before making the big catch. These 10 make up for all the overdone broiled seafood platters and stuffed flounders.
The 2014 list includes places as different from each other as the casual restaurant and market, ...Read more »
It’s open in Long Beach, and it’s open on Long Beach. Odie’s Ocean Grill is a food truck located right on the sand beyond the boardwalk at Edwards Boulevard.
On the menu: tacos filled with shredded chicken, fried fish or shrimp and bacon ($8.50); sandwiches including lobster roll ($14) and grilled cheese ($7); crabcakes (three for $8); chicken tenders ($8.50); and waffle fries ($4.50).
Owner...Read more »
Making its Port Washington debut at noon on Friday is Rosso Uptown, an artisanal pizzeria and restaurant, the spinoff of Pepe Rosso 24 in the Manorhaven section of Port Washington.
Co-owner Michael Tizzano said that the transformation of the space that once housed Amigos Mexican Restaurant took more than a year. He described a “rustic and inviting” environment with two pizza ovens, one...Read more »
Casablanca is not only the name of a Humphrey Bogart movie and a city in Morocco, but also of a new Continental restaurant in Lynbrook. The place occupies the space that last hosted Cafe Chardonnay. According to Casablanca's co-owner Chet Cafasso, chef Gino Rosado formerly cooked at Rachel’s Waterside Grill in Freeport.
On the menu: Stuffed baked clams ($9.95), fried...Read more »
Turquoise, the long-standing Mediterranean Great Neck fish restaurant, is now kosher and is under the supervision of the Vaad Harabonim of Queens.
Turquoise first opened across the street from the Great Neck LIRR station in 1999. It was purchased in 2010 by Erica Bushkin, who moved the restaurant in 2012 to its current location on Middle Neck Road. It earned two stars from Newsday's Peter...Read more »
Looking for an easy seafood extravaganza to make in your own kitchen for Labor Day weekend? Schultzy’s, a Bayville-based caterer, has you covered with four varieties of clambake buckets. All you do at home is pour two cups of water (or beer or white wine) into the bucket, place it over high heat and, once the liquid comes to a boil, leave it to steam for 15 minutes.
The Cuddleback Clam Pot...Read more »