The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
Nisen, the glittery and contemporary Japanese restaurants in Woodbury and Commack, will welcome a third location soon, at the site of the closed Barolo in Melville.
Barolo opened about 15 years ago, transforming what for approximately the same span had been Herrmann's Black Sheep, turning an old-fashioned continental into an Italian and sometimes New American spot.
Nisen...Read more »
The third annual 2013 Long Island Hospitality Ball will be held on Monday, June 3 at the Crest Hollow Country Club in Woodbury.
The event, which benefits the American Cancer Society, showcases food and drink from hundreds of local restaurants and wine and spirit companies, among them: Rare 650 in Syosset, Tellers and Verace in Islip, Vero and Vittorio’s in Amityville, K. Pacho in New Hyde...Read more »
Here on Long Island, one never knows when — or where — the next restaurant week is going to pop up. Those who like to plan ahead might want to know that Farmingdale will be staging one next week, from Monday, June 3, through the following Sunday, June 9.
This event, however, differs from most in that instead of a set price-fixed meal at all restaurants, each of the participating places will...Read more »
Careful sourcing of ingredients and making as much as possible “from scratch” are the credos behind the new Cook’s Scratch Kitchen & Bakery in Northport. The counter-service eatery, which offers sit-down eating and lots of takeout options, sets its bar pretty high.
And, so far, seems to be achieving its aims. A case in point is the classic ham and egg breakfast sandwich. For starters,...Read more »
The offshoot of a downtown Manhattan taqueria, Tacombi at Fonda Nolita, is now turning out tacos and more in downtown Montauk. Its East End name is La Brisa, and it occupies the former digs of La Bodega, a space whose curved outer walls are lined with expansive windows.
Tortillas are made on premises using an imported Mexican tortilla machine. In the morning, you’ll find such dishes as chilaquiles...Read more »
A new head chef, Christopher Lano, now helms the kitchen at Bistro 44 in Northport. Previously, Lano was executive chef at XO Restaurant Wine & Chocolate Lounge in Huntington. With him in Northport as chef de cuisine is Walter Ochoa, who was sous chef at XO.
On Lano’s new menu: lemon dusted fried calamari ($11), spinach ricotta tartlet ($9), wild mushroom ravioli in black truffle...Read more »
If you’re flying out of JFK’s Terminal 4, don’t bother to eat before you leave the house. The Delta-anchored terminal, which underwent a complete renovation a few years ago, is now launching an ambitious new food program.
Among the new offerings are Shake Shack, the cult burger-custard stand (whose sole Long Island location is in Westbury); Blue Smoke, Danny Meyer’s Manhattan barbecue mecca;...Read more »
In this week’s Newsday, Peter Gianotti reviews Luso, Smithtown’s “recently relocated and now sprawling, all-you-can-eat churrasqueira…devoted to Portuguese ‘wood-char BBQ.’ ”
Joan Reminick visits Bread & Butter Bistro, attached to the Ramada Plaza in Holtsville. It’s “a handsome pub that’s open nearly round the clock on weekends,” she writes, and the “burgers are a night owl’s dream.”
Meat...Read more »
Trata, the high-end Greek seafood restaurant, reopens in Water Mill tonight with two new chefs in the kitchen.
Executive Chef Greg Ling, who recently left The Riverhead Project, succeeds chef Luis Falcon, who earned Trata a three-star rating in Newsday at the now-closed Roslyn branch. Falcon also was chef in Water Mill. Chef de cuisine Stavros Arampatzidis comes to Water Mill from Thessaloniki,...Read more »
Get ready to carbo-load in Amityville.
Vero, the popular Italian restaurant, offers unlimited, tableside servings of three housemade pastas, plus a choice of appetizer or salad, for $19.95. The special is available every Wednesday.
Joseph Rosselli is the executive chef at Vero. He had been sous chef. Earlier this year, he succeeded Massimo Fedozzi, who'd earned the restaurant a 3-1/2...Read more »