The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
The new Cucina di Vargas enlivens the Five Towns dining scene with a brand of family-style Italian dining that's big on both quality and value.
At dinner recently, one taste of chef Narciso Vargas' crisp, nutty, highly addictive fried zucchini ($8.95) was followed by another and then another. A half order of the shards was enough for four. So, too, was a half order of the very good chopped...Read more »
It's National Grilled Cheese Day and we've already highlighted some of Long Island's very best examples.
Now, here’s the thing about grilled cheese sandwiches. On the high end, they can sometimes crash on the shoals of their highfalutin ambitions, but on the low end, there’s no such thing as a bad grilled cheese.
Take my lunch today, made in our cafeteria. The guy behind the counter...Read more »
A sign that summer is almost here is the reopening of The Clam Bar at Napeague in Amagansett. The roadside stand, known for its clams (on the half shell or fried), clam chowder, lobster rolls and the like, is now open Friday to Sunday, weather permitting. Today is out of the question.
Tomorrow and Sunday, though, have sunny forecasts. Which means that a fried clam roll might shortly...Read more »
In this week’s Newsday, Peter Gianotti revisits Tellers, which opened in 1999 in the grand edifice that originally housed the First National Bank of Islip. Executive chef Edward Villatoro, he writes, “is the new reason to invest in Tellers.” Steakhouse standards are uniformly fine, but so too are pea-mushroom-brisket risotto, veal tortellini carbonara, house-cured bacon and scene-stealing desserts....Read more »
Cuban Crocodile in Long Beach, which reopened at its East Park Avenue address about a month after being damaged by superstorm Sandy, has now shut down permanently.
Chef-owner Marivi Wolfe attributes the closing to post-Sandy landlord issues. She added that she is scouting a new location.
Cuban Crocodile earned a two-star rating last May for such dishes as flaky beef empanadas, succulent...Read more »
It's young talent on stage Sunday at the Patchogue Theatre for the Performing Arts. Twenty-six children, 8 to 18 years old, are scheduled to participate in the variety show for cash prizes.
The production goes on at 7 p.m. Sunday at the theater, 71 E. Main St. Admission is $9 to $25. For additional information: 631-207-1313; patchoguetheatre.com
While you're in the neighborhood, you...Read more »
Two brothers, Josh and Dave Cook, are the co-owners of the new Cook’s Scratch Kitchen & Bakery, which replaces 1014 Coffee House in Northport. Josh Cook said the place is both a cafe and bakery that serves breakfast and lunch. Just about everything served is made “from scratch.”
At the new Northport eatery, eggs and poultry are sourced from Raleigh's Poultry Farm in Kings Park. Chef...Read more »
The darling of the toddler set (and the adults they eventually grow up to be), grilled cheese has its own special day. What, you didn’t know National Grilled Cheese Day was April 12? Rather than kicking yourself, take comfort in some of our favorite local grilled cheese sandwiches: ROAST SANDWICH HOUSE, 827 Walt Whitman Rd., Melville, 631-629-4869, roastsandwichhouse.com. Don’t even think about...Read more »
The second Long Island Kosher BBQ Championship takes place on Sunday, June 9, at Temple Beth Torah in Westbury, and the deadline for team entries is April 15. Teams will compete for best brisket, best beef ribs, best chicken (new category), best beans, best booth decoration and most original team name.
Because it’s kosher, the competition, sponsored by Fairway Markets, runs a bit differently...Read more »
New executive chef John Brill is livening up the cuisine at Jack Halyards in Oyster Bay.
Brill, much-praised for his work at Four Food Studio in Melville and the departed Blue Lagoon in West Babylon, sends out some very good seafood and does equally well with homey American dishes.
Try the grilled Atlantic swordfish finished with avocado relish and a citrus vinaigrette. Or...Read more »