The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
The MP in MP Taverna stands for Michael Psilakis, a leading American exponent of Greek cooking whose career has been dedicated to rescuing his culture’s culinary reputation from the depravations of diners and gyro shacks.
But at a recent dinner at his 3-year-old restaurant in Roslyn, the MP referred to Multiple Problems.
The place is as attractive as ever and, since only about half of...Read more »
The mixology of "Mad Men" takes in the Gibson and the Gimlet, the Manhattan and the screwdriver, the whiskey sour and the Tom Collins.
But the drink you most often envision Don Draper making and downing is an Old Fashioned.
It's a classic cocktail, one that lent its name to a specific glass. The drink is traditionally made with rye, but now just as often with bourbon.
The "Mr....Read more »
April 21 will mark the golden anniversary of the 1964-65 New York World's Fair.
That's right: 50 years.
It will rekindle memories of seeing the Pieta, while moving along on a conveyor belt; standing in line to board the Ford "Magic Skyway" and GM's "Futurama"; first hearing Disney's "It's a Small World"; learning about "The Triumph of Man" via Travelers Insurance and dinosaurs courtesy...Read more »
When the Nautilus Diner in Massapequa closed in late 2010, it left a lot of regulars feeling bereft. “They were a mainstay with friendly staff, fabulous burgers and great grilled cheese at 2 in the morning,” a reader wrote back then.
Now, after a more than three-year hiatus, the newly remodeled diner has relaunched — under the same family ownership as before. The place stays open 24 hours...Read more »
It was time to get back on my bialy horse. A few weeks back I’d suffered a bad fall at Brendel’s Bagels in Hauppauge when I was served a big, puffy, soulless bialy that threatened my credo that there is no such thing as a bad bialy.
A few weeks before that I had stopped for breakfast at the Ruland Road Deli in Melville where the young man taking my order had never heard of a bialy. (The owner...Read more »
Spend the day at Latitude 121 in Stony Brook. It's open for breakfast, lunch and dinner.
This very enjoyable new restaurant has moved into the former site of the Brook House. Beadboard and nautical images decorate the bright dining area. But fans of its predecessor will be glad to know that adjoining it is an ice cream parlor.
Executive chef James Cavorti comes here from George Martin's...Read more »
Our big beef with Shake Shack has always been the fries. Since the first location opened in Manhattan’s Madison Square Park in 2004, the burgerie has served previously frozen crinkle-cut fries along with its carefully sourced beef and freshly made frozen custard. We were not alone in our outrage and, in August, the chain began a rollout of a new fry that was hand-cut, skin-on and freshly fried to...Read more »
The eagerly awaited Nisen One Ten has opened.
But ignited or detonated might be more accurate.
To judge by the first month, this has to be the most in-demand lunch spot in the full field that is Route 110. The joint almost pulsates midday with an overflow of customers. The decibel level rises to match.
It's the latest member of the Nisen group, which includes Nisen Sushi in Commack...Read more »
On Tuesday, April 8, the four Long Island Pollo Camperos are giving away empanadas in honor of National Empanada Day. It also happens to be the 43rd birthday of the Latin chain, which originated in Guatemala and has its U.S. headquarters in Dallas.
The deal is one free empanada filled with spiced chicken per customer with no purchase necessary.
Pollo Campero is at 1665 Fifth Ave., Brentwood,...Read more »
Nick's Tuscan Grill has relocated from Long Beach to Mineola.
The Long Beach restaurant was severely damaged by superstorm Sandy and never reopened. It takes over the former site of Andiamo on Mineola Boulevard.
But the menu at the new spot will appeal to devotees of the original.
Antipasti include baked clams, fried calamari, eggplant Parmigiana and a selection of cured meats...Read more »