The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
You may remember Al Horowitz, owner of Smokin Al's Famous BBQ Joint, for making news last winter with a widely publicized offer to tear up credit card receipts for Super Bowl Sunday orders in the event of a Giants' win. Faced with a huge response, Horowitz prematurely put a cap on the number of orders taken and, after the Giants' victory, ended up giving away about $60,000 worth of food.
Now...Read more »
News broke Monday that Ikea’s iconic Swedish meatballs had been corralled into the widening tainted horse meat scandal that has cast an icky pall over Europe. The Czech government found horse meat in packs of frozen meatballs made in Sweden, and the retailer responded by recalling the meatballs, labeled as beef and pork, in 13 countries across the continent.
The meatballs are sold frozen in...Read more »
On Long Island, it always seems to be restaurant week — somewhere. In Smithtown, you’ll find a $25 three-course price-fixed dinner at a large variety of dining spots the week of March 3 to 10. Keep in mind when making reservations that on Saturday night, after 7 p.m., the regular menu prevails at all locations.
Among participating places are Aji 53 and H2O Seafood Grill in Smithtown,...Read more »
Two very good Asian restaurants have served their last meals: Miraku in Great Neck and Imperial Seoul in New Hyde Park.
Imperial Seoul earned a two-star rating in Newsday for its Korean fare and Japanese cuisine. The big, bright restaurant knew how to turn up the spicing in Korean casseroles; and prepare pristine, uncooked fish from the sushi-sashimi bar.
Miraku was one of the top 10...Read more »
Last week, I attended a “pop-up” dinner cooked by Keith Luce, formerly of Jedediah Hawkins Inn in Jamesport and a Newsday All-Star chef. Pop-ups are pre-booked, one-night-only events that usually take place in restaurant spaces that are in between tenants. In the case of Luce’s dinner on Wednesday, the venue was Love Lane Kitchen, the Mattituck restaurant that is only open for dinner Friday...Read more »
"Top Chef "contestant Nikki Cascone will be helping the Meat House in Roslyn celebrate its first anniversary with two pasta-making classes, the first on Thursday, the second on Saturday.
Cascone, who was eliminated in the ninth episode of the fourth season, was praised by host Padma Lakshimi as a “human pasta machine.”
At the Meat House she will demonstrate how to mix,...Read more »
Joan Reminick reviews Cinco de Mayo in Calverton. “You know a Mexican restaurant is serious,” she writes, “when the menu includes pig's ear, tripe and tongue tacos, along with the more gringo-friendly chicken and shrimp. Upping the authenticity quotient at Cinco de Mayo: a chef who goes so far as to make his own soft corn tortillas.” Peter Gianotti visits Ting in Huntington, the successor to Dao...Read more »
Bet you didn't know February is National Cherry Month. There's still time to join in the festivities.
And George Washington's actual birthday today seems the most appropriate day. Facts notwithstanding, he's still the world's best known cutter of cherry trees.
Georgi Vodka has considered the possibilities.
The "Georgi Washington Martini" is made with two ounces of Georgi...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 sign in the window of the now-departed Sertino’s Cafe in Smithtown announces that the site will soon be home to Luso, a Portuguese rodizio restaurant that’s now located a few blocks east on Main Street.
Luso owner Luisa Batista said that the restaurant’s current quarters are too small. The new and larger location — which, for years, housed a Sizzler restaurant — should be ready within a...Read more »