The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
Bill Yosses came into the White House in 2007 as the sovereign of souffles. He's leaving soon to teach people about healthy eating.
Yosses returns to New York, where he pursued la dolce vita at Montrachet and Bouley, after a stint that covered the last years of the second Bush administration and the first six of the Obama presidency.
First lady Michelle Obama's emphasis on healthful...Read more »
Gerry Hayden of The North Fork Table & Inn in Southold is a finalist in the James Beard Foundation Awards for best chef in the Northeast for the third consecutive year.
No Long Island chef has ever won the award.
This year, Hayden's competition includes Jamie Bissonnette of Coppa in Boston, Joanne Chang of Flour Bakery + Cafe in Boston, Matt Jennings of Farmstead Inc. in Providence,...Read more »
EvenFlow Bar and Grill in Bay Shore is at its core a rock pub, hosting lots of heavy metal concerts and other sorts of hard-charging live events – but it takes its wings just as seriously.
On its menu are over 30 wing flavors, such as peanut butter and jelly, chocolate chipotle raspberry, maple bacon whiskey and spicy orange marmalade.
For dining purposes, it’s probably best to...Read more »
Latitude 121 Coastal Grill has taken over the Stony Brook Village space that, for years, hosted the Brook House. The restaurant, which shares ownership with The Oar in Patchogue, serves breakfast, lunch and dinner. Co-owner Lindsey Chalifoux said that in keeping with the site’s former identity, it also functions as an ice-cream parlor.
Helming the kitchen is James Cavorti, who cooked at George...Read more »
The Thatched Cottage in Centerport, a popular catering venue in bankruptcy since early January, was declared in a court ruling Monday to be free to hire a management company owned by Gino Scotto of Westbury Manor. The court also approved Scotto lending money to The Thatched Cottage, according to Avrum Rosen, attorney for The Thatched Cottage.
Next door, Thatched Cottage owner Ralph Colamussi's...Read more »
Andel’s, the last of Long Island’s old-fashioned appetizing stores, has closed in Roslyn Heights.
“Appetizing” here refers to the panoply of smoked and cured fish without which no Jewish brunch (or shiva) is complete. Lox, whitefish and sable can now be found in most bagel stores and supermarkets, and in many delis and fish stores — and it must be said that while Andel’s started as an appetizing-only...Read more »
Ronald McDonald and friends are out to caffeinate America. From Monday, March 31 until Sunday, April 13, all McDonald's restaurants nationwide will be giving away a small cup of McCafé coffee — for free. No purchase is necessary.
Interesting, that the lure comes only days after Taco Bell launched a morning menu.
Breakfast wars? Let the battles begin.
...Read more »
Reservations are being taken now for an April 29 presentation geared to breast cancer survivors featuring a farm-to-table chef and a nutritionist. The event will be held in Garden City at Adelphi University’s University Center Ballroom.
Mitch SuDock, chef co-owner of Mitch & Toni’s American Bistro in Albertson, is teaming up with Hillary Sachs, a dietitian at the Monter Cancer Center in...Read more »
At long last, Maple Tree BBQ in Riverhead has graduated from deli to restaurant — in most ways.
True, you still have to order at the counter. And dinnerware is disposable plastic. But your food will be brought to your table when it’s ready. And the newly remodeled place now offers beer, wine and hard cider, with drink orders taken at the table.
Chef-owner Kevin Judge’s menu includes...Read more »
In honor of St. Patrick’s Day, JW’s Public House in Glen Head has come out with a roster of Gaelic specials.
Start with a green apple Dublin cocktail ($10) and an appetizer such as mussels in Guinness and garlic ($9) or smoked salmon on Irish soda bread crostini ($10). Among entrees are corned beef and cabbage ($19) and shepherd’s pie ($18). Finish with a Tipperary crème brûlée with...Read more »