The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
My copy of "The Classic Italian Cookbook" is full of bookmarks. They include a pale green reminder of pesto, a fading trace of Bolognese along the spine, a fingerprint from olive oil in two places.
And the ingredients in Marcella Hazan's recipe for "blender pesto" are almost as familiar to me now as the digits in my Social Security number.
The great chef, exacting...Read more »
A recent dinner at the new Cuzco Peru in Lynbrook showed off the bold global flavors of this sophisticated Latin American cuisine.
For starters, grilled octopus ($9.95) was beautifully plated, savory and tender. Another attractive appetizer was tamalitos ($7), a corn husk stuffed with corn kernels, pork, onion and tomato.
Peruvian rotisserie chicken, usually a forte of Peruvian restaurants,...Read more »
Senor Nacho, new to Great Neck, brings a repertoire combining authentic Mexican specialties with Tex-Mex classics. The place offers table service and a full bar and moves into the former digs of Miraku.
On the menu: guacamole, prepared tableside ($11), chicken or beef (shredded or ground) chimichangas ($14) and soft corn tongue tacos ($3). And, of course, you can get nachos with a variety...Read more »
Ben’s Restaurant & Delicatessen in Greenvale is staging a fundraiser on Monday, Oct. 7, from 6 to 8 p.m. It will benefit the INN’s soup kitchens and shelters on Long Island.
For $54 a person, you can dig into a deli-style buffet while helping Long Island’s hungry and homeless. The event will feature a Hebrew National hot dog cart, mini potato pancakes with applesauce, as well as...Read more »
A Lure, the seafood restaurant and "oyster-ia" overlooking Peconic Bay in Southold, welcomes autumn with a $27.95 fixed-price menu on Tuesdays and Thursdays.
The three-course dinners will start at 5 p.m. They include a free glass of wine, tap beer, liquor, or a cocktail. The menu selections will vary. Current choices include appetizers such as cauliflower, potato and leek chowder;...Read more »
Muscle Maker Grill, a New Jersey-based national healthy eating chain, just opened in the Huntington Station space that last hosted Gimme 2 and, before that, Greek Captain -- and, earlier still, a Starbucks.
The counter-serve spot is all about lean protein-based eating. On the menu are Texas chicken nuggets (284 calories, $4.99), a Mardi Gras Cajun grilled chicken salad (415 calories,...Read more »
The subject of this week's "Cheap Eats" column is Long Island's only Vietnamese restaurant, The Rolling Spring Roll in Farmingdale, where chef-owner Joe Bui cooks “the spirited and genuine fare that stands out amid all the Asian-fusion contenders.”
A mix of old world tradition and modern sensibility defines Newsday’s list of the 10 best Italian restaurants, this week’s installment...Read more »
With an awning that reads “Clams & Chaos,” The Shack makes its entrance onto the Huntington eating scene. The place is a full-service, year-round spinoff of the original Centerport version of The Shack, which only offers outdoor seating and closes when the weather gets cool.
Owner Mace Colodny described it as a “Continental seafood restaurant” that’s “brutally casual” with a convenient...Read more »
It’s a mark of Long Island’s growing sustainable food movement that it now has its very own “Edible” magazine. Edible Long Island, which hits the stands Sept. 26, focuses on local foods, the farms that grow them, the restaurants that serve them and the markets that sell them.
Edible Long Island is the newest publication of Edible Communities, which produces more than 70 magazines in North...Read more »
Noah's, the three-star seafood restaurant in Greenport, hosts a tasting dinner paired with Bedell Cellars' wines on Sunday.
The cost of the Sept. 29 dinner is $75 per person. Dinner will start at 5:30 p.m. in a private dining room.
Chef Noah Schwartz's menu includes curried local carrot-apple-ginger soup, butternut squash gnocchi, seared pepper-crusted Montauk tuna, red-wine braised...Read more »