The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
The Point Ale House & Grill, which took over the former digs of The Bay House last August, just came under new co-ownership. And a new chef has come on board.
Frank Pignataro, who cooked at E.B. Elliott’s in Freeport, said he revamped the pub-style menu to jibe with the restaurant’s craft beer selection. “It blew my mind that there was no seafood before,” he said. Now, Pignataro offers...Read more »
Squid and rose co-star at a dinner May 15 at Almond in Bridgehampton that features Channing Daughters wines.
The three-star restaurant joins with Edible East End magazine to offer a four-course meal with calamari cooked different ways and paired with rose wines from the winery, which also is in Bridgehampton.
Cost: $60 per person plus tax and tip. Dinner starts at 7 p.m.
Chef...Read more »
For an unconventional Mother’s Day brunch, consider the Indian vegetarian buffet at Chennai Dosas in Hicksville.
For $11.95 a person, you get to eat as much as you want from a buffet with two kinds of soup, six vegetarian curries and a choice of either a made-to-order dosa (a light lentil crepe filled with a spiced mashed potato mixture) or an uttapam (a pancake version of the dosa)....Read more »
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 »