The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
J. Michaels Tuscan Steakhouse, one of Newsday's Top 100 restaurants, is closed. Co-owner Vincent P. Michaels said he expects the restaurant to reopen with a revised, lower-priced menu and a new chef by Dec. 1.
Michaels plans to add less costly items to the $$$-$$$$ list, including smaller cuts of steak and family-style main courses. The Oyster Bay branch of J. Michaels, named by Newsday...Read more »
The eighth chef in as many years has exited the Jedediah Hawkins Inn.
Craig Attwood, who started cooking at the Jamesport landmark earlier this year, has "moved on," said inn manager Collin Keillor. He added that no replacement has been named.
After an extensive renovation, the historic, Italianate-Victorian house was reborn as the Jedediah Hawkins Inn in 2006. Initially, it hosted a...Read more »
Farmingdale has lost a long-standing Italian restaurant but will shortly gain a new one.
Bella Napoli, a fixture on Fulton Street for several decades, is now part of local history. It served a menu of classics, among them baked clams, chicken Parmigiana, lasagna and gnocchi Bolognese.
Scheduled to reopen on that site is La Villetta, which, according to co-owner Tom Dushaj, will also...Read more »
As the winds kick up and the air gets nippy, it’s hard to beat the comfort afforded by a steaming, satisfying bowl of chicken soup.
Here are four restaurants ready to serve you soups worth slurping.
SABOR A COLOMBIA
This bright and hospitable Colombian spot serves a truly grand consommé grande ($4.95) — rich chicken soup rife with giblets, vegetables and chopped fresh cilantro....Read more »
A cake would be too humdrum, so the Italian specialty market Iavarone Bros. is celebrating the 10th anniversary of its Wantagh store by sampling a 12-year-old Parmigiano-Reggiano cheese.
“My importer says he’s been aging it,” said partner Joe Iavarone, “but it’s possible it just got lost in his warehouse in Italy.”
The cheese, produced by Bertinelli Gianni, will be “opened” at 3 p.m....Read more »
In this week’s Newsday, Peter M. Gianotti reviews brook23 bar + kitchen, Lynbrook's new gastropub “devoted to craft beers on tap, fare that goes with brews, major TV sports and the perpetual pursuit of a good time.” The high-decibel spot, he writes, “delivers almost everything the short-lived Village Square didn’t.”
Joan Reminick visits Huntington’s Stella Blue, “an eccentric new eatery...Read more »
Those with memories of the St. James restaurant scene about a decade back may recall Barbera, a quiet, elegant little Italian spot that opened in 2001 and closed in 2005. Now, it's returned as Barbera Pasta e Vino, making its new home in the former digs of Istanbul Cafe.
For the past nine years, said co-owner Barbara Manougian, she and her chef husband, Jon, were living in Florida,...Read more »
Marc Anthony Bynum has come home. The Farmingdale-born chef, who has cooked all over Long Island, won Food Network’s Chopped (twice) and consulted in kitchens throughout the NYC metro area, has opened his own restaurant in his own hometown. Called Hush Bistro, it started serving farm-to-table fare Thursday, right on Main Street.
Bynum, named a Newsday all-star chef when he was running the...Read more »
Sleek, contemporary good looks are one lure at the new Bonefish Grill in Rockville Centre. So, too, are valet parking and polished, professional service. True, the place is part of a huge national chain, one that’s already spawned another branch in Lake Grove. But this is, at least, a chain that’s figured out how to reel people in with the promise of gracious dining at moderate prices.
A recent...Read more »
I’ve been eating a lot of burgers lately, with varying degrees of success. Oh, who am I kidding, with very little success. Overdone, over-bunned, underdone, tasteless, topped with unworthy salad fixin's, accompanied by frozen fries. I’ve yet to find one I can really get behind.
Last night’s “tavern burger” at Morrison’s in Plainview was better than most. The meat itself, which the menu says...Read more »