The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
You probably have attended quieter riots.
The Arden, which specializes in small plates, "vibe dining," "ultra lounge" activities, and amped-up music, is situated above Starbucks on Main Street in Port Jefferson. If you don't spot it, come the weekend, you'll hear it.
Stylish in a carefully orchestrated way, The Arden has a downtown look, with reclaimed wood, banquettes, TVs tuned...Read more »
It took almost two years, but J&C 68 Restaurant in Farmingville has finally reopened after a fire caused by superstorm Sandy. Renovations as well as legal issues made for a long road back, according to owner Nancy Fu.
Fu added that the restaurant retains its original chef, known only as Ho, as well as mostly the same repertoire of Chinese, Japanese and Thai specialties, along with...Read more »
A larger-than-life mural of the late Jerry Garcia graces an outside brick wall of the new Stella Blue, a quirky eatery with a Woodstock vibe. Stay there longer than half an hour, and you should hear some Grateful Dead numbers being played in the background musical mix. The decor, a blend of '60s-era art and antiques, is kind of hodgepodge-lodge. Order at the counter and find some seating but be...Read more »
Good eating prevailed at a recent dinner at the new Spaghettini Pizza Trattoria in Mineola. The attractive contemporary spot, with a pizza counter up front, is under the same family ownership as Skinny Pizza in Roslyn Heights and Roosevelt Field.
A cracker-thin crust on the restaurant’s fine Margherita pizzette ($12) held up well to its topping, a lush confluence of mozzarella, fresh basil...Read more »
Lia Fallon, a Newsday’s 2014 All-Star chef and former chef at Amarelle in Wading River, Jedediah Hawkins Inn in Jamesport and The Riverhead Project, is no longer cooking at the 4-month-old Brewology in Speonk, whose menu she created.
According to Brewology partner Roger Bencosme, Fallon’s sous chef, Chris Zullo, has been promoted and is now running the kitchen. For now the menu is unchanged;...Read more »
Actually, this should be more like the 101st bite.
I first visited Cafe Testarossa in 1988. It was very good. And, over the years, the restaurant named for the great marque of Maranello has zoomed along. There have been some hints of Emilia-Romagna, but Billy Sansone's establishment usually revved up in its own way.
Now, it's at full throttle, with Italian and New American...Read more »
Two new Tex-Mex places are slinging salsa and tacos in Wading River. Let the guacamole wars begin.
There’s Avo Mexican Grill, a pretty little counter-serve eatery named for the versatile avocado, and whose interior, appropriately, is painted a lovely shade of green. The place is owned by two couples, Tara and Steve Dietz and Larissa and Joe Goller.
According to Joe Goller, the repertoire...Read more »
This week, Joan Reminick reviews Grillmark in Albertson, “that rare restaurant you can feel good about frequenting more than once a week — or even once a day. Surroundings are sleek, prices moderate. The relatively healthy menu, devoted to Mediterranean-style fare, centers around clean, simple grilled “sticks” — marinated and skewered grilled poultry, seafood and meat.”
Peter M. Gianotti visits...Read more »
“EAT safe and use condiments!” is the motto of EAT Gastropub, which opened this week in Oceanside.
Gastronomic safety is supposedly conferred by the restaurant’s careful sourcing of ingredients — house-ground, grass-fed Piedmontese beef in the burgers; greens and herbs grown in the on-premises greenhouse. As for condiments, the menu makes lavish use of them: sun-dried tomato aioli on...Read more »
The Shack, situated on Gerard Street in downtown Huntington, has closed. The seafood-centric restaurant was the table-service offshoot of the The Shack in Centerport, a seasonal outdoor counter-serve spot for clam rolls, burgers and hot dogs.
The Huntington restaurant garnered one-and-a-half stars in a review in March of this year, with praise for such items as its briny whole baked clams...Read more »