The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
Peconic Bay scallops, Long Island's own sweet, nutty, briny mollusks, are here. According to Ken Homan, owner of Braun Seafood in Cutchogue, "the season opened on Monday and we're starting to see the first harvests."
In the coming weeks, restaurants and fish markets all over Long Island will be offering this delicacy. If you’re heading east for this weekend’s Taste North Fork...Read more »
San Marzano Brick Oven Pizzeria in Merrick, which closed briefly for remodeling and expansion, has reopened with a menu that encompasses more than crisp-crusted wood oven pies. Now, you'll also find appetizers, pastas and entrees. And a bar serving beer (there are four on tap) and wine.
While the new menu retains the pizza roster of the past — a popular one was the Caprino...Read more »
Almond, the three-star French-American bistro in Bridgehampton, hosts a dinner pairing duck and Long Island wines on Thursday. Cost: $75. The dinner starts at 7 p.m.
The matches by chef Jason Weiner include duck dashi, or stock, with sunchokes and scallions, with the 2012 Paumanok Vineyards Cabernet Franc; duck prosciutto and torchon of foie gras with compressed pineapple...Read more »
In this week’s Newsday, Peter Gianotti reviews the 2½-year-old Riverhead Project, whose kitchen has only improved under the direction of Lia Fallon, formerly of Jamesport’s Jedediah Hawkins Inn. “She has put together a consistent, very accessible, flavorful repertoire. Her menu changes frequently, reflecting the season and the market,” he writes.
Joan Reminick visits Joe’s Crab Shack, a national...Read more »
Beauty abounds in Paris. And it apparently gets the best table, too.
The latest “J'accuse” in the haute monde of French restaurants was launched in the satirical paper, Le Canard Enchaine. The Telegraph of London, citing the Gallic gazette, reports that ex-hostesses at two spots owned by Thierry and Gilbert Costes were directed to take the good-looking to the better seats.
If you...Read more »
Ben Durham, who left his post as executive chef at Melville’s Four Food Studio in September, has turned up at Prime American Kitchen & Bar, the Bohlsen Group restaurant on the water in Huntington.
The kitchen at Prime, which lost its executive chef in October, is now under the direction of James McDevitt, Bohlsen’s executive corporate chef. The two men go back a few years: When McDevitt...Read more »
It has been warmer than usual for November.
But this is National Chile Month, so you can keep the heat going with jalapenos.
Besito, the Mexican restaurants in Huntington and Roslyn, will be spotlighting and cooking chiles. A three-course $26.95 dinner menu will be the special Monday through Nov. 17, from 3 p.m. to closing except on Nov. 16, when it will be available from 3 p.m. to 7...Read more »
Long Island has plenty of Spanish-speaking kitchens. As for Spanish-cooking kitchens, they're not so plentiful. In September, the number got pushed up to six when Sangria 71 opened in the former digs of Willy Parkers in Williston Park.
It’s a spacious, comfortable restaurant, with two dining rooms and a separate bar. The menu offers lots of value: Almost all of the 30-odd tapas are under $10...Read more »
A recent lunch at the new Brio Tuscan Grille at the ever-evolving Walt Whitman Shops in Huntington Station revealed a decorator’s showplace, plush and beautifully appointed. A pity the faux Tuscan food didn’t approach the level of the faux Tuscan decor.
Case in point: the grilled salmon salad ($14.95), a humdrum toss of greens, tomatoes, asparagus, feta (Tuscan?) topped with a salty slab of...Read more »
This weekend, it will be time to Taste North Fork.
The promotion includes a free North Fork shuttle via Hampton Jitney with stops in Riverhead, Jamesport, Mattituck, Cutchogue, Southold and Greenport. The Cross Sound Ferry and the Long Island Rail Road are offering extended schedules.
Twenty wineries and vineyards plus restaurants, inns and hotels are participating in the event, which...Read more »