The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
Brooks Brothers is exploring opening a restaurant near its iconic retail store in Manhattan.
The clothier, which introduced ready-to-wear suits, started in 1818 and has garbed 39 U.S. presidents from Lincoln to Obama. The planned restaurant from the company that first brought you the pink dress shirt is, of course, a steakhouse.
Its foray into food, however, is in the "very early...Read more »
Muscle Maker Grill, a New Jersey-based national healthy eating chain, just opened in the Huntington Station space that last hosted Gimme 2 and, before that, Greek Captain -- and, earlier still, a Starbucks.
The counter-serve spot is all about lean protein-based eating. On the menu are Texas chicken nuggets (284 calories, $4.99), a Mardi Gras Cajun grilled chicken salad (415 calories,...Read more »
It's going to be a celebratory weekend at the Besito restaurants in Huntington and Roslyn.
From Friday, Sept. 13 to Monday, Sept. 16, the two establishments are celebrating Mexican Independence Day, as well as National Guacamole Day.
Besito's guacamole, made tableside and spiced to order, is one of the best served on Long Island. Guests may submit their own favorite guacamole photo to...Read more »
For more than 36 years, Canterbury Ales, a British-style pub, has been a Huntington standby as well as a landmark. Now, the restaurant has closed its heavy wooden doors. In a mass email, owner Billy Hoest gave as a reason “the economic slowdown and a multitude of other factors.”
The popular gathering spot was known for its brews and burgers as well as its autumnal Oktoberfest specials.
Note:...Read more »
Faz’s Tex-Mex Grill in Huntington has moved a few doors down into larger quarters. Now, the casual eatery occupies the former home of Juice Box on the corner of Wall and Gerard streets. Glass doors open to the street, making for an indoor-outdoor eating experience in good weather.
On the menu: grilled steak flour taco ($2.48), grilled chicken hard shell taco ($2.95) chicken stew over rice...Read more »
Tasty American Coo Coo is the unlikely name of a little Persian eatery totally hidden away in a Huntington alley between Clinton and Wall streets, bordering the municipal parking lot.
Chef-owner Sha Safaii, who is originally from Iran, offers an array of vegetarian and non-vegetarian dishes, most served on a bed of bright, fresh vegetables (plus some unwelcome iceberg lettuce), accompanied...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 »
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 »
Besito, the stellar Mexican restaurant with branches in Huntington and Roslyn, is promoting summer in the glass and via the image.
Each Sunday, Besito is offering buy one-get one tequila cocktails from 2 p.m. to 4 p.m. The restaurant has a fine list of tequilas and also makes a first-class Margarita.
Suitably fueled, diners also can take part in a photo contest expressing why they enjoy...Read more »
Did you know that Darjeeling tea comes from Darjeeling in India? That Ceylon tea comes from Sri Lanka? That there are five types of tea (black, green, oolong, white and pu-erh) but that they are all made from the same plant, Camellia sinensis?
On Sunday, join Nicole Basso at her tea shop, Sip Tea Lounge, for an introductory class on the history, growing and processing of the world's most...Read more »