The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
Shake Shack, the wildly popular burger-and-shake chain, is opening a branch in the Lake Success shopping center. It will occupy the space that, until earlier this year, housed Deli King. Long Island’s first Shake Shack, in the Gallery at Westbury Plaza (in Garden City) opened in November 2012 and has been busy pretty much every since.
Edwin Bragg, Shake Shack’s director of marketing, said...Read more »
Aside from using quality beef, here’s what a burger joint needs to do to completely satisfy me:
* Cook burgers to order
* Use good hamburger buns
* Have good, hand-cut French fries
* Serve good shakes
Bobby’s Burger Palace is, currently, the only major chain that’s batting 1000. Despite the fine fries, Five Guys won’t serve a rare burger and has no shakes (though it...Read more »
Bonefish Grill has opened at Smith Haven Mall in Lake Grove, joining the branch of the Florida-based seafood chain that debuted a few months back in Rockville Centre.
The capacious restaurant, located near Barnes & Noble, has seating for 295 people. It features an open kitchen and a large bar area with communal tables, as well as two private dining rooms.
On the dinner menu: Bang...Read more »
Three Long Island chefs will be among the participants in a "burger bash" at the New York City Wine + Food Festival, which starts Thursday and goes through Sunday.
Ian Russo of Plainview's Dirtyburger, Ralph Perrazzo of BBD's in Rocky Point and Sag Harbor's George Hirsch, host of "George Hirsch Lifestyle," will take part in the Friday burger session, hosted by Rachael Ray, from 7 to 10 p.m....Read more »
Grillmark, a sleek new counter-serve eatery, occupies the Albertson strip mall spot that last hosted Prime Burger and, before that, Deli on Rye. Here, the rule is healthy Mediterranean-style eating. Grilled skewered meat, poultry and fish – called “sticks” – share the menu with salads, side dishes and cold-press juices. On a recent visit, I found moderate prices and a level of satisfaction far beyond.
What...Read more »
A Taberna, the seven-year-old Portuguese restaurant on Austin Boulevard in Island Park, is hosting a dinner Oct. 22 that highlights the wines of Herdade do Esporão in Portugal’s Alentejo region. Chef Wilfredo Acosta has composed a menu both gutsy and refined:
To start: Herdade do Esporão Sparkling White
Grilled shrimp, clams Portuguese and Portuguese sausage
Arco do Esporão Red
Swordfish...Read more »
Delhi 6, which bills its fare as “Indian frontier cuisine,” has opened in the former space of Fiza Family Diner which closed earlier this year.
The new location is an offshoot of Delhi 6 in Hicksville, which opened in 2012 and where Joan Reminick had a mixed buffet experience.
“Indian frontier cuisine” explained a waiter, refers to Northern India. In addition to chicken, lamb, goat and...Read more »
El Paso Taco Grill in Farmingdale has long been one of our favorite spots for tacos. (It doesn’t hurt that it’s also the closest good taqueria to Newsday.) For a while it was all about the lengua (tongue) but lately I’ve been grooving on the tacos al pastor.
A true taco al pastor is made from pieces of pork that have been marinated and then stacked and roasted, gyro-style, on a rotating vertical...Read more »
Wherever there's shopping, food usually follows close behind. So it's not surprising that two new eating spots have cropped up at Tanger Outlets at the Arches in Deer Park.
UNO Fresco, the first Long Island branch of a casual chain from the Chicago-based UNO, offers both Chicago-style deep dish and thin crust pizzas, along with a roster of entrees, pastas, panini and salads. Here, you order...Read more »
Some restaurants get better with age. Six years after opening, and four years after founding chef Lino De Vivo bought the place from its original owner, La Nonna Bella is turning out some very impressive Italian food.
Pastas were the undisputed stars of a recent dinner. The menu lists 15 pastas, and an observant diner can perceive — even before tasting — that the kitchen knows what to do with...Read more »