The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
Nisen, the glittery and contemporary Japanese restaurants in Woodbury and Commack, will welcome a third location soon, at the site of the closed Barolo in Melville.
Barolo opened about 15 years ago, transforming what for approximately the same span had been Herrmann's Black Sheep, turning an old-fashioned continental into an Italian and sometimes New American spot.
Nisen...Read more »
Perusing the lunch menu today at La Piazza in Melville, I was immediately drawn to the capellini cakes ($11), described as “golden-fried pasta cakes, stuffed with green peas, Parma prosciutto, mozzarella, over pink sauce.”
How could those be bad? They sound like the fried capellini balls at King Umberto in Elmont, one of the tastiest morsels on Long Island. I ordered the appetizer as soon...Read more »
Before you settle in with Seth Macfarlane for some Oscar fireworks, enjoy a meal at a restaurant that could have been nominated for art direction and set decoration, even special effects.
Insignia in Smithtown s a big, glittery place for excellent steaks and sharp sushi. The expensive, Vegas-style restaurant is sufficiently over-the-top for your own little Oscar party.
Nisen Woodbury...Read more »
A lucky strike, finding a creditable Vietnamese summer roll one recent afternoon at - of all places - a Melville bowling center.
300 Long Island is part of a nine-venue group of such centers scattered nationwide, all under the AMF banner, all serving up the identical menu.
At lunch, a friend and I found the place fairly quiet. Seated at high tables, we began with the surprisingly bright...Read more »
On Saturday night, Nov. 17, chefs Tom Schaudel and Michael Ross of Jewel in Melville will toast this year's North Fork grape harvest with a celebratory wine dinner.
The evening begins at 7 p.m. when chefs and winemakers will hold a meet and greet session. To drink: Sparkling Pointe's “Seduction“ 2001.
A six-course dinner follows at 8 p.m., commencing with a Satur Farms roasted cauliflower...Read more »
Drivers headed northbound on Route 110 in Melville may be doing double takes as of today. That’s because Vincent’s Clam Bar of Carle Place -- the Long Island successor to the original Vincent’s of Little Italy -- has parked a food truck just south of Costco, between Smith Street and Ruland Road. Last year, another such enterprise -- the Tandoori Truck -- occupied the same piece...Read more »
Three of Long Island's priciest a la carte steak-and-sushi houses will offer fixed-price dinners for two on Sundays.
Insignia in Smithtown, Blackstone Steakhouse in Melville and Rare650 in Syosset plan to serve three-course dinners for two for $79, $89 and $99. Additional diners can take part for $39.50, $44.50 and $49.50, respectively.
The restaurants are operated by Anthony Scotto....Read more »
Ben Durham, executive chef at Four Food Studio in Melville, has been promoted to executive chef for Four and K. Pacho in New Hyde Park. This follows the departure of chef James McDevitt, now at Jellyfish in Centerport.
Jay Grossman, co-owner of the Four Restaurant Group, said that Durham will be making some culinary tweaks and changes in the repertoire at K. Pacho, whose menu covers...Read more »
If you're used to blah dining in hotel lobbies, the new Basil's Bistro at the Hilton on Rte. 110 won't do anything to change your view.
The corporate-style menu is all over the place, from Mediterranean salad to Long Island duck. A tired-tasting turkey burger ($14) at a recent lunch was served with a cranberry aioli that looked like gloppy Dannon yogurt. Lukewarm fries were soaked with oil.
Two...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 »