The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
This morning's commute was just miserable enough.
Yes, one more reason to feel frosty and fed-up, ready to put some spring in your mood if not your step.
So, today the daydream drifts east to The Plaza Cafe in Southampton, a sunny year-rounder where a brunch omelet includes butter-poached lobster, asparagus, Gruyere cheese and, above all, morels.
These conical, honeycomb-style...Read more »
Slow Food East End will present its first “Carlo Petrini” award to Gerry Hayden on Sunday, Feb. 23, at a tasting event. Hayden is a partner in and executive chef of the North Fork Table and Inn in Southold. (Petrini, a native of Piedmont, Italy, is the founder of the international Slow Food movement, which champions traditional foodways over industrialized production.)
According to Slow Food’s...Read more »
Do you already have spring fever?
Actually, it's more like winter doldrums, that constant combination of the frosty and the fed-up. But, for the next month, we'll be thinking about what's ahead so we can contentedly forget about what's happening now.
Call it spring fever of a different kind, 2014 edition.
From Peter M. Gianotti:
I'm daydreaming about dining alfresco at 18...Read more »
Fuego Picante, a Mexican barbecue restaurant on Hempstead Turnpike in East Meadow, is now closed. Having gone through a recent change in chef and menu, it was the most recent in a series of Singh Hospitality Group-owned dining spots to founder in the same space. Its predecessors were Kansas City Smokehouse, RUB BBQ, Long Fin, BeSi, Ruby's Famous BBQ and Louis & Marxx.
The company's president,...Read more »
In this week’s Newsday, Joan Reminick reviews Chennai Dosas in Hicksville, a “cheerful little eatery . . . that can change the way you view lunch buffets. And vegetarian eating. And Southern cooking — Southern Indian, that is.” The restaurant offers some familiar Northern dishes such as palak paneer (spinach and fresh cheese stew) but “the true focus is a repertoire of South Indian specialties headed...Read more »
Marra’s, an Italian restaurant on School Street in Glen Cove, has closed.
The colorful bi-level place first opened in 2000 and was known for its puffy-crusted brick oven pizzas, pastas, salads and Italian-style sandwiches.
An outdoor dining patio was usually crowded on summer nights.
Currently, the site is unoccupied, a “for lease” sign posted on its window.
...Read more »
Purple walls and Mardi Gras-style tinsel define the new Mara’s Too in Wantagh, the abridged (but no less appealing) version of Mara’s Homemade, a Cajun-Southern-BBQ restaurant in Syosset.
Owner Mara Levi shares the business with business partner Dennis Kaplan, her husband, David as well as their children. Son Josh Levi is in charge of the kitchen at both restaurants while daughter Chana was...Read more »
Children 12 years old and younger may eat free on Sundays from a streamlined menu at View in Oakdale.
The rule is that one child eats gratis per each paying adult diner. The dinner is available from 4 p.m.
Children's choices include macaroni and cheese, penne with either butter or marinara sauce, hamburger and French fries and chicken fingers. For dessert: an upside-down ice cream cone,...Read more »
Cinema Arts Centre and the Huntington chapter of Slow Food will present “Let's Eat: A Film Feast in Five Courses” on Sunday, Feb. 16.
Each of five short (five- to 30-minute-long) films will be paired with a guest speaker, and the screening will be followed by a reception featuring thematically appropriate dishes.
Film 1 “Growing Farmers” discusses the lack of affordable farmland on Long...Read more »
A new restaurant has opened in the spacious former Long Beach digs of Grillfire. Brixx & Barley is a collaboration between Daniel Macaluso, Rich Cammarata (of Ciao Baby in Commack and Massapequa Park) and Anthony Millwater, a bar manager at RC Dugan's in East Meadow.
Macaluso said that the restaurant’s name referred to the pizza oven (made of . . . brixx) and the selection of around 70...Read more »