The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
Mother's Day is one of the busiest at restaurants. Here are 10 possibilities, just in case you haven't decided yet.
JONATHAN'S RISTORANTE, 15 Wall St., Huntington; 631-549-0055
Brunch will be served from 11 a.m. to 2 p.m., at $30 per person; $16 for children younger than 10. Choices range from waffles with blueberries to shrimp scampi-style, frittata primavera with goat cheese to pumpkin...Read more »
Ginza, a Japanese restaurant that had a brief run in Oceanside, has closed. It has been succeeded by Wok N Roll, which also specializes in sushi.
The departed Ginza had the same name as the three-star sushi restaurant in Massapequa. Although Ginza in Oceanside stated that the two were connected and had similar menus, officials at Ginza in Massapequa disputed that and said Sunday that there...Read more »
Rocco DiSpirito is coming to the rescue.
On Thursday, Dec, 5 at 10 p.m., you can watch as another Long Island restaurant get a TV makeover — this time on Food Network’s “A Restaurant Divided” with culinary personality DiSpirito running the show.
As executive chef Michael Rodonis Jr. tells it, his family’s Oceanside restaurant, Michael’s Porthole, was hard hit by superstorm Sandy. DiSpirito...Read more »
New in Oceanside is Phat Daddy’s Pub, occupying the former digs of Jonathan's, which was also an Irish pub. In fact, Phat Daddy's owner Michael Weiss said, the site has housed a bar since 1961.
This is one, though, that's serious about its food. A team of three chefs — Theresa Wallach, Scott Boutiette and Robert Reed — puts out a menu of pub-style specialties and just about everything...Read more »
The new BurgerFi in Oceanside is sleek and modern with accents of green — both the color and the concept. This is the first branch of a Florida-based franchise chain to open on Long Island; sustainability — both in decor and menu — is central to its concept.
While I was glad my burger was hormone and antibiotic-free, I wished I could have gotten it medium-rare. Instead, I was told, the...Read more »
A new burger chain makes its Long Island debut Tuesday. BurgerFi, based in Florida, will start serving a menu of cooked-to-order hormone-and-antibiotic-free burgers, specialty hot dogs, freshly cut fries and more. Sustainability is big here, with recycled materials used to fabricate the furniture. Chairs, for example, are fashioned out of recycled Coke bottles.
On the menu: the BurgerFi burger...Read more »
Unique makes all its own the bi-level Oceanside space that once housed Umi.
Executive chef-owner Andy Yang said he spent a decade working for the Nobu Corporation, opening restaurants from New York to LA to Miami to Las Vegas. Yang also was corporate chef for Nisen in Woodbury and Commack.
As for the restaurant's name, Yang said that the place represents a “new concept,” one that brings...Read more »
A few weeks ago, Lawson Pub in Oceanside was under 5 feet of water, half of its furniture floating down the street.
The restaurant is now up and running again, said chef-owner Joseph Bonacore, who had the foresight to stow his major electrical and mechanical equipment up on the roof before superstorm Sandy hit.
Getting the place in shape was undeniably rough work, said Bonacore,...Read more »
Umi, an Oceanside Japanese restaurant known for making its sushi with black rice, is no longer around.
In front of its former bi-level digs is a big sign that reads “Fuji Japanese Cuisine & Bar.” When I drove by this afternoon, I found the place in active construction mode.
The future Fuji is at 3451 Long Beach Rd., Oceanside; no phone yet. ...Read more »
A reader emails to ask whether there are any new vegetarian restaurants. I can't think of any offhand. (Here's our guide to the Island's most vegetarian-frendly spots.)
But vegetarians often have to make do with what’s out there, especially when dining with non-vegetarian friends. So I asked four Long Island chefs whose menus are market-driven and seasonal what they would suggest a vegetarian...Read more »