The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
The new Sixth & Pine at Nordstrom in Roosevelt Field takes its former counter-order Cafe Nordstrom up a level.
The comfort factor runs higher than previously, since there’s table service and upholstered booths. I settled into one, beginning lunch with a shared appetizer of jalapeño cornbread ($5.95). Served in a black iron skillet, it was moist, spicy and a little sweeter than I’d have...Read more »
Last night at Caracara Mexican Grill, I was happy to see that the two items I desired, tortilla soup and enchiladas Suizas, were offered on the special $19.95 menu. (I’d been prepared to pay $24.) My pal also decided on the soup, plus tacos de res, soft corn tortillas filled with grilled hanger steak (which would have cost $23 sin el especial).
First, though, we ordered guacamole. Our waitress...Read more »
Barely a week old and Heirloom Tavern is already cooking. The spinoff of the Brass Rail (chef-owner Kent Monkan’s Locust Valley gastropub) was full on Friday night, with folks waiting at the bar by the time we left around 9 p.m.
The dining room is cozy and convivial. (Throw in a ceramic-tile floor and you’ve also got loud.) And the kitchen is doing a fine job. We started off with two excellent...Read more »
No shortage of style and swagger at the new Havana Central at Roosevelt Field, where the salsa beat keeps the party going. The cavernous place reverberates to an overall din that sometimes clashes with the music.
The evening I went, a live salsa band came on in the middle of dinner. Loved it. A knockout passionfruit mojito ($10.50) paired well with shrimp seviche ($12) served in a martini...Read more »
It had been years since I’d dined at Toku in Manhasset, the granddaddy of Asian fusion restaurants on Long Island. If the experience wasn’t quite as thrilling as my first, it was still a great dinner. The place looks like a few million bucks, the food is consistently good, the service top-notch. (Although I never have liked those white getups worn by the bussers; they look like attendants in a mental...Read more »
OM Bistro launched Friday night in the fully remodeled Great Neck digs of the former Tulip, across from the LIRR station. In charge of the American-French kitchen is chef Richard Desmond, who is also a co-owner, along with Harjinder Singh and Sandeet Mehen.
Desmond, known for his inventive cooking as well as his operatic tenor voice, has cooked at such places as Public House 49 in Patchogue,...Read more »
The former site of Amicale and Panama Hatties in Huntington Station now has a banner announcing the coming opening of Cinque Terre Ristorante.
Cinque Terre, the region of sharp cliffs on the Italian Riviera between La Spezia and Levanto, is a UNESCO World Heritage Site. More to come about the forthcoming dining room at 872 Jericho Tpke.
Also displaying new signage: a vacant storefront...Read more »
Fusion 84 in Sayville, one of many Long Island number-named restaurants, now numbers among the departed. It lasted about a year.
The restaurant received a single star from Newsday’s Peter Gianotti, who wrote “This new eatery . . . covers a lot of territory in its quest for fusion. Thai, Italian, French, Japanese, Chinese, Mexican — they all make cameo appearances, sometimes together.” He had...Read more »
Joan Reminick reviews Ruby Asian Fusion, which takes over the Woodbury Common spot formerly occupied by Asian Bistro Next Door. “Sometimes, it feels as though a new Asian fusion restaurant is born hourly on Long Island,” she writes, but Ruby “sets itself apart by virtue of the care and skill shown in both food and service.”
Lauren Chattman visits PeraBell, the Patchogue restaurant which recently...Read more »
Another Anthony’s Coal Fire Pizza has hit Long Island, this one in Wantagh. The Florida-based chain, headed by Franklin Square native Anthony Bruno, already has two Nassau County branches, one in Woodbury and the other in Carle Place.
The new Wantagh spot features the same menu of “well-done” coal oven pies — the cauliflower version is a standout — and such “Italian soul food” specialties...Read more »