The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
Since there’s going to be significant white stuff on the ground, two Long Island restaurateurs are ready, as ever, with their snow discounts.
In Huntington, Tutto Pazzo co-owner Joe Petrone said he is giving a 25 percent discount tonight and upping it to 50 percent for Saturday. This goes for food only.
And Uncle Bacala’s restaurants in both Garden City Park and Smithtown will give 25...Read more »
Before you go absolutely crazy listening to repeated weather forecasts, consider the only rational response: soup.
Good People's Farm in Huntington has three replies today. They're serving chicken noodle, miso and vegetables soups for $3.99 each. Pick up a fruit salad, too. Or a few pieces of sushi, just to put you in a better frame of mind.
At the NY Soup Exchange in Garden City, today...Read more »
Expect a new, casual Italian restaurant in downtown Huntington this spring.
A Long Island branch of Doppio from Greenwich, Conn., is slated to move into the former site of Twisted Vine Cocktails & Cuisine, which is now closed.
The Greenwich restaurant's specialties included pizzas, panini, pastas, salads, soups and main dishes such as chargrilled steak and pan-seared scallops.
Owners...Read more »
Before the Ravens and the 49ers take the field, you should find your seat. Here are three choices.
Willy Parkers American Bar & Grill suits the spectacle with chicken wings seven ways, from Buffalo to Thai chili. Burgers: beef, turkey, salmon, bison, chicken varieties. And you can bite into a Cuban sandwich or Philly cheesesteak, too.
The Main Event in Plainview kicks in with "field...Read more »
Yes, it's cold outside and it will get colder tomorrow. Actually, the rest of the week is a trip to frigidville, too. So, in addition to preparing for snow, brace yourself. Here are a few ways.
Order the spaghetti with lobster in a spicy tomato sauce at Jonathan's Ristorante in Huntington. If you prefer a mellow way to warmth: a saute of wild mushrooms with soft polenta.
Dive into the...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 »
Asian-fusion, which has become more than a trendlet on Long Island, is the theme at the new Ting in Huntington. It's well-played.
Ting succeeds Dao and Legacy, the two restaurants with similar orientation that recently occupied this site, and improves on both.
Ting covers a lot of territory, from sushi and satay to Beijing duck and mashed potatoes. Some good choices: curry-infused butternut...Read more »
The opening of an Italian restaurant on Long Island ordinarily is met with a yawn. But La Notte is a wake-up call.
It's a comfortable, well-run spot in downtown Huntington, with food that makes you notice, even in this highly competitive quarter.
That starts with chef Joseph Cacace's savory white bean-and-garlic soup. His strozzapreti, a long pasta, with lamb ragu, also is a winner....Read more »
Monaco’s Coal Fired Pizza takes over the sideways-facing Huntington Station storefront best known for having housed Massa’s Pizzeria and, for a short time after that, Christian’s.
The place is owned by the Pasquarosa family — father, Tony, mom, Laura, and son, Andy. According to Andy Pasquarosa, pizzaiolo Roni Sanchez has been making pies in the same coal oven for the past five years, under...Read more »
Intrigued by the apocalyptic predictions of the Mayan calendar, I put in a call to chef-restaurateur-philospher Alejandro González. González and his wife Maria own three Long Island Mexican restaurants, Oaxaca and Quetzalcoatl in Huntington and Chichimecas in Farmingdale.
Our conversation was very long. In the end, I think I may have grasped some of what he told me, if only on the most rudimentary...Read more »