The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
Tate's Bake Shop, the Southampton landmark and local capital of the cookie world, always is a delightful stop. But when a sign says "NEW," that means it's even more so.
And what's new are sensational vanilla cookies -- wafer-thin, sweetness restrained, and absolutely addictive. The last new Tate's taste, still terrific, was the double chocolate chip cookie. A dark and grand creation, it even...Read more »
Last night I confronted the two faces of Makoto Kobayashi. The owner of Nagashima Japanese restaurant was alone behind the sushi bar. I drew up a chair and put myself in his capable hands.
He told me that the mackerel was particularly lush this time of year and used a small fillet of it as the centerpiece of an extraordinary dish: He placed the fish on a small wooden board and used a hand-held...Read more »
Ripeness is all in Riverhead. And that means peaches.
Two sweet ways to celebrate: the fresh peach sundae at Snowflake, the landmark for ice cream; and the fresh peach cream pie at Briermere Farms, the very popular stand for fruits and vegetables, but especially pies and jams.
The Snowflake sundae can be crowned with whipped cream and a cherry. But be a purist and stick with the peaches...Read more »
Cafe Nee in Merrick has closed. The little eatery on Merrick Avenue, originally called Burger 9 Point 5, underwent several chef and ownership changes since launching in 2008 as one of Long Island’s original “boutique” burger spots.
Following a renovation in 2012, the place reopened under the same ownership with the name Cafe Nee. While it still offered the same repertoire of...Read more »
Something old and something new add up to something very good in Montauk.
And, equally important, they're open well beyond Labor Day.
New is The Harbor Raw Bar & Lounge, which brings a minimalist look and a lot of flavor to the harbor area. Chef Pierre Rougey previously cooked at Barrique and now-gone Emerson's in Babylon. Here, he specializes in small plates.
Recommended:...Read more »
Singing chef Richard Desmond is now belting out arias in the kitchen of Fargiano’s Pizza and Pasta, which opened in Islip in late 2013. The operatic tenor’s culinary credits include Bliss in East Setauket, Public House 49 in Patchogue and the former OM Bistro in Great Neck. He has been known to come out of the kitchen and make the dining resonate with song.
Desmond said that he plans to make...Read more »
One of the North Fork’s signature events returns for its eighth year on Sunday: the 2014 Foodie Tour, sponsored by North Fork Reform Synagogue.
Tickets are required, but the tour is self guided, taking visitors to more than a dozen farms and vineyards and affording them the opportunity to meet artisans and chefs who turn the region's agricultural bounty into some of Long Island’s most celebrated...Read more »
The new Casa del Campo Dominican Restaurant is serving mojitos and mofongo in the renovated North Babylon strip mall space that last housed Oriental Palace.
Tony Ramirez, a former owner at Merengue Dominican Restaurant in Garden City Park, owns the restaurant with his father, Rene Ramirez, who is also a partner at Dominican Restaurant 5 in Deer Park. That’s where Casa...Read more »
Moby's arrived well after Memorial Day, relocating from Montauk into the sprawling space that has housed restaurants as different from each other as Spring Close House, Farmhouse and the Laundry.
And it's gathering crowds even as Labor Day signals the season's unofficial finale. Besides, wood-fired pizzas are forever.
You'll find very good ones here, including a satisfying number topped...Read more »
Devotees of Ocean Grill in Freeport will want to get over there soon. The restaurant, which received a two-star Newsday review back in 2010, will serve its last meal on Friday. This is because the place lost its lease, according to an email from the restaurant.
Ocean Grill — near but not on the water — boasted a hopping patio scene with live music. What I will remember most is the cooking...Read more »