The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
This summer I’ve been making an informal survey of the waterside restaurants in Freeport that are not on the Nautical Mile. First I hit Pier 95, alongside the Hudson Canal, where I had a tranquil and delicious Portuguese-inflected meal.
This week it’s The Patio, at the Freeport Inn and Marina on South Main Street.
The Patio is well-named. There’s an indoor bar area, but most of the restaurant...Read more »
After more than 15 years tucked away on a side street, Salamander’s General Store has moved to Greenport’s main drag. Now rechristened Salamander’s on Front, the little takeout shop has expanded in every way possible.
In the soaring bi-level space, there’s now more shelf space for owner Claudia Helinski’s carefully curated specialty items — first-rate pasta, condiments, teas and coffees —...Read more »
Today, Long Island — as well as New York — said hello to its first Noodles & Company, situated in the Gallery at Westbury Plaza in Garden City (next to Ulta). The Colorado-based chain specializes in noodle and pasta dishes from around the world and also serves entrees, salads, soups and sandwiches.
Most pasta-based dishes are priced $4.79 (small) and $5.89 (regular). To add...Read more »
Seviche is a refreshing cure when the day is hot and the grill hotter.
Seviche, or ceviche, is fresh, uncooked fish that has been marinated with citrus juice, usually lime or lemon, changing texture and taste. The Incas used the technique to preserve fish, also adding salt and spice.
Today, cebicherias abound, from Lima to New York City. And seviche is getting splashy on Long Island,...Read more »
Simon Jorna laughed when he first heard about the cronut, the doughnut-croissant cyborg that has been the talk of the food world since May, when it was first sold at Dominique Ansel Bakery in SoHo.
“I’ve been frying croissants since 1986,” said the owner of Westhampton Beach’s Beach Bakery Cafe. “Now everyone is catching up.”
Back in 1986, Jorna was the manager of the Montauk Bake Shop....Read more »
The rainbow spumoni at Incredible Ices & Ice Cream in Northport is transported to Long Island from the near-legendary L&B Spumoni Garden in Brooklyn. For me, one taste of the cold creamy stuff ($3 a cup) is nothing short of transporting, taking me back to the summer I turned 16.
I’ll never forget that first time I went to L&B Spumoni Gardens, which is still up and running. Everyone...Read more »
I admit to skepticism about the cronut.
It's the hybrid of croissant and doughnut that made the item at Manhattan's Dominique Ansel Bakery the edible extension of tulipmania. Limited quantity! Only 1 left! Apocalypse now!
But the other morning at Fiorello Dolce, after buying the Huntington baker's grand croissants, a friend pointed out that FD is making cronuts, too. Fiorello Dolce offers...Read more »
New to the East End is Hampton Lady, a casual seafood restaurant that takes over the former digs of Hampton Quarters. The place has outdoor seating and features bay views in the back, ocean views in the front. Fresh locally caught fish is a focus here.
On the menu: a local catch seafood seviche ($15), kale salad ($14), a lobster roll ($22), a burger ($15), pan-seared sea scallops ($24) and...Read more »
Lobster rolls, a Long Island summer passion, don’t come cheap. And, as we found in a quick survey, prices can range widely.
A look at six Long Island lobster rolls yielded these numbers. Note that all of the places listed below use fresh, not frozen, lobster meat:
$19.50 at The Clam Bar in Amagansett $19.95 at Artie’s South Shore Fish & Grill in Island Park $22 at Duryea’s...Read more »
Morrison's, a new gastropub from restaurateur Art Bloom, is a buoyant, high-decibel eatery that takes over the address previously occupied by Red Fish. Bloom runs it with his daughter and son-in-law, Shelby and Harry Poole.
Early on, it's good for snacks like corn dogs and fried pickles, which bring a little Iowa State Fair to Nassau County. The "farmhouse grilled cheese"...Read more »