The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
Daisho of Japan is no longer serving yakitori and ramen in the heart of Huntington. No sushi either. Or anything else. The restaurant has closed, as has the Huntington village branch of Dragon Gate, which had offered Chinese takeout from an entrance around the corner.
When Daisho opened last fall, its yakitori was exceptional, as was its soul-warming ramen soup. The restaurant garnered a two...Read more »
Stephan Bogardus has left the kitchen of North Fork Table and Inn in Southold.
The North Fork native came aboard as chef de cuisine in July 2011, a few months after Gerry Hayden, the restaurant’s executive chef and co-owner, was diagnosed with ALS (Lou Gehrig’s disease). In March 2013, Bogardus competed on the Food Network show Chopped.
Bogardus said that he has plans to move to...Read more »
This may be the easiest way to help alleviate hunger on Long Island: This Saturday, May 11, simply place nonperishable foods next to your mailbox before regular mail delivery. Local letter carriers will pick up the items and bring them to local food banks.
That’s the idea behind the 21st annual Stamp Out Hunger food drive, an annual collaboration between the National Association of Letter...Read more »
After a recent run-in with subpar honey-walnut shrimp, I hied my Honda to The Orient in Bethpage, where it is a house specialty.
Honey-walnut shrimp is made from battered, deep-fried shrimp and sugar-infused, deep-fried walnuts, served with steamed broccoli and mayonnaise sauce. Its cross-cultural makeup and sweet flavors raise the hackles of Chinese traditionalists, but in fact the dish traces...Read more »
The Jolly Fisherman & Steak House, Roslyn's main catch for traditional American seafood, has been hooking diners since 1957.
It's good to go there today for a fine "deluxe seafood cocktail," a dewy trio of lump crab meat, shrimp and chunks of lobster.
And soft-shell crabs are among the specials, either sauteed meuniere or batter-fried. They's also recommended, either...Read more »
Actor Joseph R. Gannascoli, who starred in "The Sopranos" and briefly as guest chef in the kitchen at Il Luogo, has left the Lynbrook restaurant.
Gannascoli cited "creative differences" for his exit from the restaurant, where he recently cooked every Tuesday, overseeing his own specials.
The actor is best-known for his performance as the doomed, gay mobster Vito Spatafore...Read more »
Crave slips into the space parallel to the tracks at the Port Washington railroad station. It should stick around.
This is a something-for-everyone kind of restaurant: mini-pizzas and salads; burgers and steaks; pastas and Parmigianas; meatloaf and chicken potpie; hummus and chicken wings ... and more.
It's a friendly, welcoming spot, right for the unwinding commuter or the couple looking...Read more »
Crazy Crepe made its debut last week in the former Smithtown home of Lemon Leaf Thai. This is the second such creperie for owner Kevin Muller, who launched the original Crazy Crepe in Selden this winter.
Both counter-serve spots offer sweet and savory crepes, Belgian waffles, smoothies, salads and wraps. There's a crepe with ham and cheese ($7.50), a Buffalo crepe with chicken, Cheddar,...Read more »
New York City was the big winner at last night's James Beard culinary awards. Most of the most important awards went to local restaurants and chefs including Mario Batali, Wylie Dufresne and David Chang.
The annual award ceremony, sponsored by New York-based non-profit James Beard Foundation, took place at Avery Fisher Hall and was hosted by actor Oliver Platt.
Chefs from all over the...Read more »
The new BurgerFi in Oceanside is sleek and modern with accents of green — both the color and the concept. This is the first branch of a Florida-based franchise chain to open on Long Island; sustainability — both in decor and menu — is central to its concept.
While I was glad my burger was hormone and antibiotic-free, I wished I could have gotten it medium-rare. Instead, I was told, the...Read more »