The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
Tune in to TLC Tuesday night to Cake Boss: The Next Great Baker to see two local bakers vie for cake-baking supremacy.
Don Donneruno and Meredith Gulfman of North Bellmore’s A Taste of Home are one of 10 teams competing on the baking competition show hosted by Buddy Valastro.
Donneruno is one of the lead cake designers at A Taste of Home, where his nickname is The Cake Don (motto: "Making...Read more »
My steadfast peach informant, Jerry Cohen of Glen Cove, called to tell me that the peaches from McBee, South Carolina, were for sale at North Shore Farms. Cohen grew up in western North Carolina and firmly believes that the McBee peaches are the best in the world.
They are awfully good.
Now Cohen warned me that these are clingstones, not freestones. And here I offer my annual exegesis:...Read more »
Napa Valley wines will be paired with chef Keith Davidson's fare at a dinner on June 25 at Vitae restaurant in Huntington.
The dinner is $75 per person, plus tax and tip. Reservations are required.
Matches include shrimp-and-grapefruit noodle salad with a Beringer chardonnay; roast pork loin with mushrooms and plum chutney with an Etude pinot noir; tamarind-glazed strip steak with a...Read more »
The Living Room, the restaurant at c/o The Maidstone in East Hampton, plans three "garden party" lamb roasts this summer.
The all-you-can-eat, outdoor-grill, family-style events are slated for Monday, July 7; Aug. 11; and Sept. 1. They start at 4 p.m. Cost is $75 per person; half price, for children 12 years old or younger.
The price includes appetizers, lamb, sauces, salads and other...Read more »
As sushi has gained popularity in the United States, it has also lost touch with its Japanese roots. What was once a venerable tradition highlighting the freshness of fish and the sushi chef’s knife skills has morphed into a carnival of crazy rolls and baroque platings.
Some local sushi restaurants try to stick to the tradition, and among them is Taka, located in a nondescript strip mall in...Read more »
Magic Fountain's jet of playful flavors shoots into summer with a taste of rainbow cookie, plus coconut-avocado and lavender.
You can have some fun at the Fountain, a local landmark increasingly known for its untraditional, custom ice cream flavors and seasonal favorites. Purists will be challenged, but the more mainstream choices could bring you back, too.
Rainbow cookie is pretty good,...Read more »
La Rotonda, which occupied a Bond Street storefront since 2002, has closed. The phone has been disconnected; the dining rooms have been stripped of most furnishings and, according to neighboring merchants, it hasn’t been open for at least a week.
When she first reviewed it in 2002, Newsday's Joan Reminick praised the casual Italian’s pizza. The crust, “its bottom flecked with cornmeal,” she...Read more »
It’s been eight years since Bobbique first opened in Patchogue. Back in 2006, you had to order at the counter and pay before sitting down. Thankfully, that system was long ago scrapped in favor of table service. On a recent evening, we found the service pleasant and fairly efficient. There was an impressive list of beers, on tap and bottled, and blues on the sound system, too.
As for the ‘cue,...Read more »
There are loads of exciting new food offerings at Jones Beach and we sampled most of it. Just across the sand from the “regular” concession area is a tent sheltering SmorgasBar, a collection of hip, happening food vendors that represent a delegation from the cult Brooklyn food market Smorgasburg. Enjoy fresh-shucked oysters, hand-cut fries, shockingly fresh nachos, artisanal sausages and more.
Here’s...Read more »
Right now there are some monster soft-shell crabs for sale at Jewel of the Sea in Woodbury. And not just any crabs. One of Long Island’s most experienced fishmongers, “Captain” Bill Mieschberger, just joined Jewel (owned by Lou Novello), and he brought with him a secret source in Freeport. This fisherman sets traps in the bay, hauls in the blue-claws and keeps them in tanks. As soon as they shed...Read more »