The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
Black & Blue Seafood Chophouse will welcome July with good news: It's reopening
The downtown Huntington restaurant has been closed for six weeks following a kitchen fire, which started in the ductwork. There were no injuries from the May 17 blaze. In addition to the kitchen, the dining area has been renovated.
Dinner starts at 6 p.m. on July 1.
Black & Blue Seafood...Read more »
New name. New chef. New style.
Welcome to H2O Seafood & Sushi, the fish house remade. This had been H2O Seafood Grill. Under chef Wayne Cafariella, it's a tasty combination of traditional fare, updates, and a renewed emphasis on the uncooked.
Very good choices include fried oysters with sauce remoulade; the generous lobster bake, with clams, chorizo sausage, corn on the cob and fingerling...Read more »
Buoy One on Main Street in Huntington has closed. The offshoot of a Riverhead restaurant, which also has a Westhampton branch, opened last spring but didn't quite make it to a year.
The restaurant got 1-1/2 stars in an August 2013 Newsday review that observed “it’s fully possible to get a great meal. Or a mediocre one.” There was praise for a clam chowder “more brothy than creamy, filled with...Read more »
Aquarelle 45 has taken over the former Port Washington digs of Marino’s on the Bay. The newly renovated spot offers waterfront dining with indoor and outdoor seating, as well as 25 docking slips.
Chef Anthony Sanzone’s Mediterranean-influenced menu, which emphasizes seafood, includes such items as grilled octopus ($19), crab croquettes ($15), linguine with clams ($19), grilled lamb chops ($42)...Read more »
In East Rockaway, Reel replaces The Fishery, a waterside restaurant that had been pretty much destroyed by superstorm Sandy. In April, the place reopened in limited fashion and was still called The Fishery, but recently changed both its name and sign. Under the aegis of executive chef Adam Goldgell, it is now fully functioning.
Goldgell, who was chef co-owner of the former Hog House BBQ in...Read more »
Rocco DiSpirito is coming to the rescue.
On Thursday, Dec, 5 at 10 p.m., you can watch as another Long Island restaurant get a TV makeover — this time on Food Network’s “A Restaurant Divided” with culinary personality DiSpirito running the show.
As executive chef Michael Rodonis Jr. tells it, his family’s Oceanside restaurant, Michael’s Porthole, was hard hit by superstorm Sandy. DiSpirito...Read more »
Celebrating its 12th anniversary, H2O Seafood Grill in Smithtown is offering a three-course, fixed-price $40 dinner and half-price wines from Monday to Nov. 24.
The wine discounts apply to bottles that ordinarily cost $24 to $450. The wines on the list of more than 100 include Beringer Private Reserve Cabernet Sauvignon and Cristal Champagne.
And for $10, diners may order unlimited glasses...Read more »
With an awning that reads “Clams & Chaos,” The Shack makes its entrance onto the Huntington eating scene. The place is a full-service, year-round spinoff of the original Centerport version of The Shack, which only offers outdoor seating and closes when the weather gets cool.
Owner Mace Colodny described it as a “Continental seafood restaurant” that’s “brutally casual” with a convenient...Read more »
Smuggler Jack’s, hidden away in a residential Massapequa neighborhood, makes its home in an entirely new structure alongside Schmidt’s Canal, one of the South Shore’s many small waterways. Outdoors, you’ll find tables overlooking the canal and indoors, a handsome and tasteful dining space and bar. The recent weekday afternoon I stopped in to pick up a menu, the place seemed to be hopping.
It’s...Read more »
Since 2007, Singleton’s Seafood Shack has been serving up lobster rolls, crabcakes and steamers at Tobay Beach. Now comes a new North Shore offshoot at Tappen Beach in Sea Cliff.
Under the umbrella of the Singh Hospitality Group, the place is open to the public, said Harendra Singh, the group’s chief executive. No need to be a local resident; just let the gatekeeper know you’re...Read more »