The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
Sag Harbor artist Jill Musnicki hosts Almond bistro's "Artists & Writers" night on Feb. 5. Chef Jason Weiner will prepare a three-course menu for the Tuesday event at the Bridgehampton restaurant.
Cost is $40 in advance; $45 at the door. A glass of either local wine or craft beer is included, as are tax and tip.
Almond earned a three-star rating in Newsday.
Almond,...Read more »
I’ve never been the biggest burger fan, but I’m a sucker for kebabs made from ground meat, such as Turkish kofte kebabs, Pakistani seekh kebabs or Persian koobideh kebabs, which I had for lunch at Zar Café in St. James.
Once the seasoned, ground meat (beef sirloin, in this case) has been pressed along the length of a flat, wide skewer, the chef makes crosswise furrows in it, to give it added...Read more »
Zane Smith has taken over as executive chef at the new Toast & Tapas Neighborhood Bistro in Syosset. Smith, who worked and studied with both Wolfgang Puck and Gary Danko in California, also cooked at Wild Honey in Oyster Bay and Wild Harvest in Glen Cove.
Smith's revised dinner menu features, among small plates, filet mignon brochettes with lemon orzo ($14), Bayou crabcakes ($13) and golden...Read more »
Can we just pass a law that requires restaurants to have vestibules? Is there any reason why I should pay good money to dine in a room whose temperature fluctuates between 62 degrees (door closed for a while) and 55 degrees (door opened to direct blast of cold air at my table).
Luckily, the service and the vibe at Vinoco in Mineola exudes warmth and so, during this most recent arctic chill,...Read more »
Hoist one for The Savoy Tavern, the spirited, full-flavored establishment that has taken over the handsome Merrick spot vacated by Brooks & Porter steak house.
Visit for the crabcakes and the fish-and-chips, the house-baked pretzels and the prime rib. Maybe a burger or a croque monsieur, meatloaf or a pot of mussels. And there are some family-style plates, including spaghetti and meatballs...Read more »
I wish my grandmother were still alive so I could take her to the new Heirloom Tavern in Glen Head and order her a bowl of the chicken noodle soup I devoured there one night last week.
While there was not a noodle to be found in the generous portion, there was much she would have admired: rich broth, loads of diced carrots, shredded chicken and, a sprightly surprise, lots and lots of tiny...Read more »
On the cusp of Super Bowl week and the generous serving of hype, get a head start. These restaurants will brace you for the big game. San Francisco and Baltimore meet in New Orleans on Feb. 3. Start eating.
Big Daddy's in Massapequa kicks in with a taste of New Orleans. The andouille sausage-and-chicken gumbo, jambalaya, and crawfish any style, bring the Big Easy north. And you can slide over...Read more »
In this week’s Newsday, Peter Gianotti visits La Notte, which takes over the Huntington address previously occupied by Bel Posto, Tello, Mangiamo and Orlando. “Pastaterians will recall so many Italian restaurants at this address that a marinara river must run through it,“ he writes. “La Notte keeps the red-sauce tradition going, but adds other flavorful fare, too.”
Joan Reminick reviews Golden...Read more »
Phao, which brought a lively Thai flavor as well as a lively bar scene to Sag Harbor, has closed. The restaurant had received a two-star rating from Newsday’s Peter M. Gianotti.
A note on its website says the owners are creating a new restaurant in the same space, to debut in the spring.
We will update you soon as we know anything definite.
...Read more »
A candy bar arrived at our office from Lindt, to be sampled: Excellence Wasabi Bar dark chocolate.
I had to wonder: Could there be any reason on earth to combine chocolate with wasabi, a root whose flavor is somewhere between horseradish and mustard? But wait, as the label says, this isn’t wasabi but, rather “artificial wasabi flavor.” Further perusal of the ingredient list reveals that...Read more »