The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
If you're fed up with the polar vortex and even more aggravated by a Seahawks-Broncos Super Bowl at MetLife Stadium, take comfort in this: Southampton Publick House is about to release its Russian Imperial Stout.
In addition to the black, regal brew, Southampton also is slated to unveil its Scotch Ale and Double Ice Bock 2014 on Feb. 8.
Order sheets will be available outside the brewery...Read more »
The Hampton Coffee Co. (which has locations in Water Mill and Westhampton Beach) opened its new Southampton cafe on Saturday. The cavernous space (it used to house a Mini Cooper dealership) overlooks Montauk Highway. The decor is rustic/industrial, with hand-hewn farm tables and wooden bar stools warming up the gray tiled showroom with its giant coffee roasters in the back.
Perch at the counter...Read more »
Daylight saving time claims an hour on Sunday. So, where would you go in search of lost time? Here are three restaurants that recapture the past -- and enjoy the present, too.
La Marmite in Williston Park is among the last continentals. Very good service, handsome appointments, and dishes such as onion soup gratinee, duck a l'orange with wild rice, calf's liver with bacon and onions, and a...Read more »
Tomorrow, from 3 to 5 p.m., Tate’s Bake Shop in Southampton will host a book signing by owner Kathleen King, whose new cookbook, “Baking for Friends” is about to be released.
Guests can meet the author, buy an advance copy of the book and sample some of the desserts at Tate’s. Those who attend can also enter for a chance to win a KitchenAid stand mixer.
Tate’s Bake Shop is at 43...Read more »
In this week’s Newsday, Peter Gianotti awards 3½ stars to Southampton’s reborn Plaza Café and declares it “the best seafood house on Long Island.” The restaurant opened in 1997 and, over the past few months, owner Douglas Gulija “revised the style, renovated the look, relaxed the cuisine. The unbound result is better in every way.”
Joan Reminick has a less life-changing experience at the newest...Read more »
Pictured above is the best soup I have eaten this year.
It's the generous, full-flavored, very rich, lobster-and-corn chowder currently served at The Plaza Cafe in Southampton.
Chef-owner Douglas Gulija has retooled this excellent restaurant, giving the A-frame a less-formal look. Now, the dining room has a sea-breeze hue and a mosaic bar, among other things.
These touches are...Read more »
The Plaza Cafe opened in December, 1997. And it has stayed one of Long Island's best seafood houses, year after year.
Chef-owner Douglas Gulija has been updating the three-star restaurant, in decor as well as on the plate. He also recently has started offering Sunday brunch.
“I've been kind of reinventing things,“ he said, from the beachy hues in the dining room to more casual...Read more »
The Lobster Grille Inn is the new restaurant on the site occupied since 1969 by The Lobster Grill.
You see it off Montauk Highway, on the north side, where the road narrows as you enter Southampton.
Refreshed and updated, the eatery, also referred to as the Lobster Grille, specializes in seafood. Its lobster preparations include a lobster roll, steamed lobster and chilled lobster, as...Read more »
New reason to get to Tate's Bake Shop: the Double Chocolate Chip cookie.
This exercise in chocolate squared puts exceptional chocolate chips into an outstanding chocolate cookie. It entered the Tate's repertoire about a month ago.
It should never leave.
An 8-oz. package is $5.25.
For now, they're just at the shop. Later this month, they'll get wider distribution. If you see...Read more »
Southold’s great bakery has scored some national recognition. In the latest issue of Saveur magazine, Blue Duck’s Finnish rye ring is included in a list of the country’s top 20 loaves of bread. “One of a host of European Ryes…,” writes Meryl Rosofsky, “this dense rye ring (for which baker Keith Kouris ferments coarsely chopped unmilled rye berries) stems from the Finnish tradition of making circular...Read more »