A pair of locavore dining choices

Go whole hog with pressed suckling pig, a Go whole hog with pressed suckling pig, a slowly cooked wonder finished with caraway-lavender honey and caramelized heart of palm, at Roots Bistro Gourmand in West Islip. (Sept. 22, 2012) Photo Credit: Alessandro Vecchi

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Here are two places that extol local purveyors and send out some first-class food.


This delightful restaurant lists for diners the sources of its ingredients. Among the winning dishes are butter-poached lobster with a citrus-beurre blanc and lobster-bisque emulsion; roasted duck breast with honey-lavender jus, parsley-root puree and caramelized baby vegetables; and a spin on bouillabaisse with striped bass, monkfish and shellfish.

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Farm-to-table becomes a very tasty trip at Market Bistro, a dependably fine destination and offspring of West End Cafe in Carle Place. Enjoy the deviled eggs, crunchy pickles, mellow rice balls, meatballs with creamy polenta, loin of pork with apples and fork-crushed potatoes, and the gingerbread sundae.

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