The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
Wildfish reopens for the season in Freeport on Thursday, March 13, unveiling a new menu. It's the start of an extended weekend of specials culminating on St. Patrick's Day.
Chef-partner Brad Rubano's fare now includes kung pao-style calamari; honey-chicken and shrimp flatbreads; Maryland crabcakes; paella with seafood, chorizo sausage and chicken; and a lobster-enriched Cobb salad.
The...Read more »
La Cocina Del Papa y la Mama in Freeport is gone. The Dominican restaurant opened last year, taking over the little storefront that previously housed La Cocina de Marcia, also Dominican. Both restaurants had been known for such dishes as baked red snapper, pernil (roasted pork) and barbecued chicken. Keeping an eye out for the next debut in that space. ...Read more »
Azuma Sushi & Asian Fusion Cuisine brings to Freeport a repertoire very much (but not entirely) like the one at the original Azuma in Greenlawn, a Japanese-Asian fusion restaurant that’s been around for a decade. From the sushi bar comes seviche ($12), a Cajun tuna roll ($5.50), a lobster tempura roll ($11) and chirashi ($17). You can also get deep-fried oysters ($8), chow fun or pad Thai with...Read more »
“Long Island’s most seafood restaurants,” is a boast that Freeport’s Nautical Mile can credibly make. Long Island’s best seafood restaurants is another matter. Over the weekend I dined at Hudsons on the Mile, the post-Sandy makeover of Hudson & McCoy Fish House. I’m afraid that it does not appreciably raise the culinary bar. There were no whole lobsters on the menu so we went with two lobster-based...Read more »
Following an extensive post-Sandy renovation, the former Hudson & McCoy in Freeport is to open this Thursday, May 23, with new owners and a new name. Now known as Hudsons on the Mile, the seafood-focused restaurant is owned by Butch Yamali, whose holdings also include Maliblue Oyster Bar in Lido Beach, as well as several catering properties. “We put in a sushi bar and updated the menu,” Yamali...Read more »
Rachel's Waterside Grill, one of the many restaurants on Freeport's Nautical Mile devastated by superstorm Sandy, reopens tonight. Co-owner Ivan Sayles termed it a “soft opening,“ with a limited menu, as the staff returns to the reborn establishment. He expects the restaurant to have its “grand opening” on April 26. The renovated restaurant now sports a glass wall overlooking the water where windows...Read more »
A Freeport favorite for Dominican fare, La Cocina de Marcia, has closed. The restaurant earned two stars for such well-wrought dishes as pernil (roasted pork), whole baked red snapper and sopa de mariscos (seafood soup). Now occupying the same space is a new Dominican restaurant, called La Cocina del Papa y la Mama. Manager Jonathan Buenrostro said the restaurant offers the same dishes as its predecessor ...Read more »
After a major push to rebuild in the wake of superstorm Sandy, Wildfish in Freeport has opened for the season. “It’s been a wild winter, and thank goodness we’ve been able to put the place back together,” said chef Brad Rubano, who co-owns the seafood restaurant with his father, Tony. Brad Rubano said the place was flooded, its electric and the furniture destroyed. Tables, chairs, flooring: all...Read more »
Nautilus Café was always notable for being on the wrong side of Woodcleft Avenue — that is, not overlooking the water on Freeport’s Nautical Mile. But now the restaurant has distinguished itself by being one of the first to reopen after the devastation of superstorm Sandy. As of Dec. 12, it has been open seven days a week, for lunch and dinner. (A mere two weeks after the storm, Jeremy’s...Read more »
A hot home-cooked breakfast may not, at the moment, be possible at your home. So think about fueling body and spirit at a local restaurant or diner that’s warm and welcoming. We give you some of our all-time favorite breakfast havens. While all were up and running as of Wednesday afternoon, it's best to call before setting out, since power situations can change from one hour to the next. SUFFOLK...Read more »