The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
On a Friday night, all of Sea Cliff seems to crowd into Oak Room Tavern, and for good reason: The nattily appointed little room pulses with conviviality and, starting at 9 p.m., live music.
In the kitchen, executive chef Shawn Patrick cooks with undeniable talent, though his tendency to overwork a dish often obscures his skill.
I was happy to see razor clams as a special appetizer, and...Read more »
Grotta di Fuoco is firing up dining out in Long Beach.
Go down the industrial metal steps and you're in a bustling, lively, sub-street space that could have been exported from Williamsburg or another hot quarter of Brooklyn. And the lively, rustic Italian food is a welcome addition to West Beech Street.
Try a wood-fired pizza capped with eggplant, fennel, pecorino cheese, arugula and...Read more »
The weather is starting to turn blustery. This calls for nothing more -- or less -- than a steaming-hot bowl of chili.
The hearty, soupy Tex-Mex dish knows many variations. Often, but not always, it’s made with beef along with chili peppers, cumin and tomatoes. Beans frequently turn up, too. You can also find versions made with pork, chicken or turkey. And for vegetarians, there’s meatless...Read more »
Five Guys Burgers and Fries, a formerly shake-free zone, began testing milkshakes at select New York and New Jersey locations earlier this year. I’ve always admired the fries at Five Guys. My relationship with the burgers is more complicated. I don’t exactly like them ... and yet I can’t stop eating them. (Readers: Has this happened to you?)
So when I learned that six of the shake-testing...Read more »
Firehouse Subs, a Florida-based national franchise chain, just opened its first Long Island branch in Levittown. The chain, which was founded by firefighters, offers an assortment of sandwiches, some under 500 calories. Each restaurant is decorated with memorabilia from the local fire department. A nonprofit arm of the business, the Firehouse Subs Public Safety Foundation, also aids local first...Read more »
The Orient in Bethpage has a huge selection of dishes, some of them authentic Chinese, some of them American-Chinese classics, some of them the product of owner Tommy Tan’s fevered imagination. He is always excited to try out his new creations on customers and it’s rare that I leave the Orient without having gotten a taste of some new specialty, usually featuring filet mignon. (Tan seems to believe...Read more »
On a recent busy night, the new Green Tea Restaurant in Stony Brook reverberated. There was clatter from the open kitchen and chatter from the mostly college-age clientele, many speaking dialects of Chinese. I, however, was too focused on my food to care much about the decibel level.
To start, there was shrimp dumpling soup ($3.95), a verdant spinach-chicken broth topped with one plump...Read more »
In this week’s Newsday, Joan Reminick follows the dulcet tones of chef-operatic-tenor Richard Desmond to his new gig at Fargiano’s Pizza & Pasta in East Islip. The decor of the pizzeria is modest, but Desmond hits the high notes with a fragrant eggplant-basil bisque, delectable meat lasagna, made with hand-rolled pasta and a “pumpkin tiramisu with drifts of freshly whipped cream that is boozy,...Read more »
Seth Levine no longer is the executive chef at Gurney's Montauk Resort & Seawater Spa. Jennifer Oz LeRoy also has departed as food and beverage director.
They were brought in with much fanfare earlier this year as the landmark resort, formerly Gurney's Inn, continues to undergo a major overhaul under new management. Sucessors to Levine and LeRoy have not been named.
A spokeswoman...Read more »
If you're headed out to the North Fork for a festival or a wine tour, know that the Jamesport Manor Inn is offering a $29 fixed-price "fall harvest" dinner on Wednesdays, Thursdays and Sundays from 4:30 p.m. to 6:30 p.m.
Appetizer choices may include a roasted beet salad with bacon, goat cheese, orange and roasted pistachios; or a mixed greens with shaved Parmesan cheese.
Main dishes...Read more »