The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
Westbury is a restaurant hub in a part of Nassau with several of them. You'll never be short a satisfying meal, casual to formal, cheap to pricier. Here are five choices.
Azerbaijan Grill, 1610 Old Country Rd., 516-228-0001
Turkish, Persian and Mediterranean cuisines come together at the friendly, filling establishment. Enjoy the hummus and baba ghanoush, stewed lamb shank...Read more »
Besito is extending the Dia de San Valentin festivities for a full weekend, Feb. 13 to Feb. 16, at its restaurants in Huntington and Roslyn.
Strawberry margaritas, made with tequila, Cointreau and fresh muddled strawberries, will help fuel the fireworks. There also will be half-price pitchers of sangria at Sunday brunch, along with chocolate-caramel flan.
In Huntington, specials include...Read more »
A new branch of the Northport-based Cilantro Mexican Inspired Food is now composing tacos, burritos, fajitas and salads in the Huntington space last occupied by Wild Rocket.
Lots has changed since the original Cilantro opened last year, according to owner Artie Burke, who collaborated with chef Christian Velasco on the current menu at both places, now equipped with convection ovens.
The...Read more »
New ownership and a new chef yield New Peninsula.
It succeeds Peninsula at a corner location in downtown Bay Shore. You're still greeted by stone foo dogs and may walk into the dining room via a bridge atop a koi pond. The whole place looks very much the same.
But owner Danny Wu, whose other Long Island restaurants include two stars in Nassau -- West East All Natural Bistro & Bar...Read more »
Syosset has bid addio to Bronx Pizza Company, situated on a stretch of industrial area along Robbins Lane, just off the Long Island Expressway.
The pizzeria-pub opened in 2012 and was owned by the Zilla family, which has culinary roots in the Bronx’s Arthur Avenue. In addition to pizza, it also featured house-baked bread, hand-cut fries and, initially, house-smoked barbecue.
A one-and-a-half...Read more »
The restaurant scene in Bethpage is rife with change. Now, Watawa Sushi & Lounge has opened in the former digs of Sumou, which lasted less than a year before closing. Prior to that, the space was occupied by Ozumo, another Japanese restaurant.
The sleek-looking Watawa offers an all-you-can-eat option for $21.95 Monday to Thursday and $23.95 Friday to Sunday. Order from a special menu of...Read more »
When it opened in August 2013, Sweet to Lick became Long Island’s first vegan bakery — no eggs, no butter, no milk, no animal products of any kind. Now owner Michael Sabet has pioneered another trend. He says his is the first Long Island bakery to accept bitcoins, the international digital currency launched in 2009.
“I have a lot of customers who could be described as techies and a few of...Read more »
Looking for a Valentine’s Day gift that will blow your Valentine away? Consider zChocolat. The French chocolatier, based in Aix-en-Provence, specializes in high-end chocolates packaged in luxurious, customizable boxes. In addition to its regular collection, for Valentine’s Day, zChocolat is selling heart-shaped bonbons. Mix and match dark ganache in white chocolate, milk-chocolate hazelnut praline...Read more »
When the Olympics were held in Turin or London, hosting a theme party was easy. Now that the games are in Sochi, Russia, how do you best go beyond the blini and borscht?
Maybe spaghetti alla Putin-esca.
Just add a shot of vodka to the quick, sauce-in-progress. Some of the flavor may infiltrate the tomatoes faster than a rogue agent. Be sure to repress any other efforts to change the...Read more »
In 2009, Starbucks introduced VIA instant coffee. The micro-ground coffee comes in little foil packets and, dissolved in a cup of boiling water, tastes remarkably like fresh brewed. I tried it when it came out, noted its quality and promptly forgot about it.
I freely admit that I’m a coffee snob. When I visit folks whose coffee service is either unknown or substandard, I bring...Read more »