The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
Peter M. Gianotti is Newsday's restaurant critic and wine-and-spirits columnist. He's the author of "A Guide to Long Island Wine Country," "Newsday's Guide to the Wines of Long Island," "Dining Out with Newsday" and co-author of "Newsday's Long Island Restaurant Guide" and "Eats NYC." Before reviewing restaurants, Gianotti was a Washington correspondent, economics writer, book critic and New York City reporter. Gianotti received his master's degree from Columbia University, where he also was a Bagehot Fellow; and his bachelor's degree from Fordham University, where he has taught journalism. He was born in Brooklyn, raised in Queens and lives on Long Island.
Nick's Tuscan Grill has relocated from Long Beach to Mineola.
The Long Beach restaurant was severely damaged by superstorm Sandy and never reopened. It takes over the former site of Andiamo on Mineola Boulevard.
But the menu at the new spot will appeal to devotees of the original.
Antipasti include baked clams, fried calamari, eggplant Parmigiana and a selection of cured meats...Read more »
Port Washington is one of Nassau's restaurant hubs, for variety and quantity. Here are five reasons to dine there.
THE PIE AT SALVATORES, 124 Shore Rd.; 516-883-8457
The coal-fired brick-oven pizzas spur pilgrimages. Just order the pie with fresh mozzarella, crushed tomatoes and basil. You can pick toppings, but be a purist. The place also sends out good eggplant Parmigiana, and the...Read more »
Mushrooms star in a dinner on April 9 at Almond in Bridgehampton.
It's part of the restaurant's "Artists & Writers Night" series. Andrea Grover, curator of special projects at the Parrish Art Museum in Water Mill; and artist Phil Ross will be the guests.
Chef Jason Weiner's menu includes baby artichoke salad with button mushrooms and house-cured pancetta; polenta raviolini with crisp...Read more »
La Marmite, among the last of the "le" and "la" restaurants that long-defined fine dining on Long Island, has entered a new era.
But it's just as appealing as it has been for decades.
Under new ownership and a new chef, the polished continental has been refreshed. Fans of the original, however, shouldn't be worried. The quality is just as high. And the dining room, marked by excellent...Read more »
E.A.T.S. Social House brings a casual, unpretentious style to the ex-site of Alaine's in East Massapequa.
It's an easygoing spot with friendly service. Order carefully and you'll have a good meal, too.
That means perusing the "tapas" list and picking meatballs stuffed with mozzarella: well-sauced and softball-size. The honey-barbecue chicken wings also are meaty and good. And the juicy...Read more »
In a couple of weeks, La Marmite will be 40 years old. But it's also new.
Last year, owner Renzo Pedrazzi retired. He pretty much created the vintage continental restaurant, where you'd fearlessly order a seafood-filled crepe or baked clams, beef Wellington or rack of lamb, maybe duck a l'orange or Dover sole meunière, and perhaps chocolate mousse or a spin on gâteau Saint-Honore.
Pedrazzi,...Read more »
So far, outfielder Andrew Brown is the Mets' Opening Day slugger.
But in the meat of the order is Pat LaFrieda.
The purveyor's blend has become the "Official Burger of the Mets." It's dubbed the "Citi Field Amazin' Burger," and the 10-oz. Black Angus blend will be served at the ballpark's restaurants, clubs and concession stands that serve hamburgers.
The revered burgers at Shake...Read more »
E.A.T.S. Social House has opened in East Massapequa, adding to Long Island's gastropub boomlet.
The new spot is pouring at the former address of Alaine's.
Under the heading "tapas," the kitchen sends out fare such as crabcakes and fried calamari, honey-barbecued chicken wings and fried eggs, flatbreads and Bavarian pretzels, cheese fries and macaroni and cheese.
The restaurant...Read more »
Lola wrestles with a profound question: What comes first, the chicken or the egg?
Both are outstanding at the Great Neck restaurant's Sunday brunch.
New to the menu: crisp, twice-fried "maple chicken" that tastes almost candied with Vermont maple syrup and notes of black truffle. It's a delicious combo of sweetness, savoriness and crunch, atop the house's fluffy biscuits. Michael Ginor's...Read more »
There are as many reasons to visit Marzullo's Bakery & Cafe as there are sweets. Current favorite: cream puffs.
They're fragile and fabulous. The fillings include great cannoli cream, hazelnut, chocolate, tiramisu/coffee, classic pastry cream and airy whipped cream. These little beauties are $10 per pound. How many you get depends on the filling. After all, whipped cream is lighter.
I've...Read more »