The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
The hottest new culinary craze couldn’t be older or more humble: preserving. In a series of classes held in a renovated barn in East Moriches, chef Kevin Penner will be exploring some of the principle techniques of preserving: fermentation, brining, salt-curing, smoking and pressure canning. Penner, formerly executive chef at 1770 House in East Hampton, was, until recently, “culinary collaborator”...Read more »
On the cusp of winter, Duryea's Lobster Deck has found its invincible summer.
The Montauk landmark will keep crackin' during the cold-weather months and will be ready for spring and summer 2015, too.
The casual restaurant was expected to close after the 2014 summer season. It was sold in spring, and a high-end seafood house was slated for the waterside site.
But Perry B. Duryea...Read more »
In this week’s Newsday, Peter Gianotti descends into Long Beach’s new Grotta di Fuoco, the “cave of fire” which “lures you with soulful fare, and accents New American and Sicilian. The West End spot, in the former home of Caffe Laguna, excels with “smoky, blistered, terrific little pizzas,” pork-cheek ravioli with Taleggio cheese and baccalá alla puttanesca.
Joan Reminick visits Bonefish Grill,...Read more »
Here's one more reason to spend part of an autumn weekend on the North Fork. Jamesport Manor Inn now offers a $27.95 brunch buffet on Sunday.
It's available from 10:30 a.m. to 3 p.m. The cost of the brunch for children younger than 12 is $17.95.
Typically, the brunch menu includes an omelet station, French toast, grilled salmon, roasted chicken with mashed potatoes, sliced filet mignon...Read more »
Since light welterweight boxing champ Chris Algieri hails from Huntington, locals will get a chance to cheer on their hometown hero Saturday night at dinner. That's because two Huntington restaurants will be broadcasting the 9 p.m. fight from Macau between Algieri and Manny Pacquiao.
At the newly redecorated and expanded Swallow, the fight will be projected onto a 6-foot screen. You can watch...Read more »
Some big changes have recently gone down at the two Ciao Baby restaurants, known for their mega-sized portions.
First, the Massapequa spot has been entirely remodeled and now has a bigger bar, as well as a brick pizza oven. Commack has a new pizza oven, as well.
But the most significant revision is the size of the servings at both places. No longer are entrees too daunting for a single...Read more »
In a speedy nine-week renovation, Blue Point's New American steakhouse Blue has been transformed into the Greek-inflected Amara Kitchen & Cocktails.
Jerry Stathopoulos, who owns the restaurant with his father, George, said that it was time to "freshen the concept." With Amara, he said, the Greek-American family is “going back to our roots.”
Amara’s kitchen is in the hands of chef...Read more »
Whiskey is the beverage to be served at a Dec. 3 dinner at Vitae in Huntington.
The guest speaker, Javier Morcelo, is a whiskey expert from Michter's Distillery. The cost of executive chef Steven Del Lima's four-course dinner, with a Michter's whiskey accompanying each course, is $90, plus tax and tip. Dinner starts at 7 p.m.
On the menu: orange-caramel BBQ glazed "pork wings" with cabbage,...Read more »
A sustainable farm-to-table sensibility defines the new Freshark Juice Bar & Grill, which opened in the vacated Rockville Centre digs of Plaza Seafood. The counter-serve spot, built with repurposed wood and fixtures, is all about healthy eating, serving three squares a day. Meat and poultry are antibiotic- and hormone-free; produce is locally sourced when possible. And everything is cooked to...Read more »
Get a taste of Thanksgivings past with Libby O’Connell, chief historian of the History Channel and author of “The American Plate: A Culinary History in 100 Bites” (Sourcebooks). On Nov. 20, O’Connell will be on the steps of Mineola’s old county courthouse to talk about her book while offering samples of Thomas Jefferson’s recipe for macaroni and cheese, Brunswick stew and oysters (which she calls...Read more »