The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
Smokin’ Wolf BBQ & More, which opened last year in the former East Hampton digs of Turtle Crossing, has now relocated a couple of doors west. The place is mainly a takeout offering seating at outdoor picnic tables. Chef-owner Arthur Wolf — who was also the chef for Turtle Crossing — said he's seeking approval for 16 indoor seats as well as a beer and wine license.
The barbecue spot...Read more »
Texas Roadhouse is now serving steaks, ribs and chicken within blocks of the Tanger Outlets at the Arches in Deer Park. This makes it the second of a Kentucky-based American cuisine and BBQ chain to open on Long Island; the first was in East Meadow.
The place is known for providing every table with a big bucket of peanuts. A glance at the menu reveals such options as a “cactus blossom” beer-battered...Read more »
Think your barbecue is hot stuff? Prove it at the Battle of the BBQ Brethren. Long Island’s longest-running barbecue competition. Now in its seventh year, the battle is joined over the weekend of Aug. 3 and 4 at The Maples in Manorville.
On Saturday, there will be a grilling competition open to any and all comers. Backyard warriors will have to turn in an appetizer, two “chef’s choices” and...Read more »
The second Long Island Kosher BBQ Championship takes place on Sunday, June 9, at Temple Beth Torah in Westbury, and the deadline for team entries is April 15. Teams will compete for best brisket, best beef ribs, best chicken (new category), best beans, best booth decoration and most original team name.
Because it’s kosher, the competition, sponsored by Fairway Markets, runs a bit differently...Read more »
Spring doesn’t arrive for another two weeks, but things are already warming up for Long Island’s barbecue community. WilliePallooza, the season’s first big BBQ event, takes place at the Brentwood VFW on April 6 and 7.
WilliePallooza is named for Long Island’s most decorated barbecue champion Will Breakstone. The proceeds from this year’s event will benefit the West Islip Breast Cancer...Read more »
You may remember Al Horowitz, owner of Smokin Al's Famous BBQ Joint, for making news last winter with a widely publicized offer to tear up credit card receipts for Super Bowl Sunday orders in the event of a Giants' win. Faced with a huge response, Horowitz prematurely put a cap on the number of orders taken and, after the Giants' victory, ended up giving away about $60,000 worth of food.
Now...Read more »
Swingbellys Beachside BBQ has closed its Lynbrook branch.
That doesn't mean you won't be digging into the restaurant's smoky spice-rubbed ribs in the not-so-distant future.
The original Long Beach restaurant, decimated by superstorm Sandy, is working through the insurance maze. An email from restaurant spokesman Sean Sullivan said that the BBQ house is making progress with claims and...Read more »
Biscuits & Barbeque, a casual Louisiana-style restaurant that opened a few months ago, is now back in business, having lost power after Sandy hit. The eatery makes its home in the vintage Mineola railroad car diner whose last occupant was Kiss The Chef. Co-owners Joan Gallo and Tom Sullivan also own the 15-year-old Delta Grill in midtown Manhattan; executive chef Robert Bouyer hails from Louisiana’s...Read more »
If you think that some slow-smoked ribs, chicken, brisket or pulled pork could ease your post-storm angst, know that several Long Island BBQ spots are up and smoking
Here's the rundown so far: Mara’s Homemade in Syosset, Smokin’ Al’s Famous BBQ Joint in Bay Shore and Massapequa Park and Swingbellys BBQ in Lynbrook are back in business. You'll find 'cue at Big Daddy's in Massapequa Park, too....Read more »
This summer Chef Mitch Sudock has been having fun with his smoker, and he proves it every Thursday evening when Mitch & Toni’s hosts BBQ night.
For $37.95, you get a choice of appetizer and dessert plus one of four barbecued main courses: 48-hour ribs, so named because it takes 2 days for them to endure being brined, rubbed and smoked; smoked brisket, rubbed with 28 spices and smoked for...Read more »