The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
Kent Monkan, whose restaurant The Brass Rail is a popular destination in Locust Valley, has just opened a gastropub in Glen Head.
Heirloom Tavern, which opened Saturday, moved into the site at the railroad station vacated last year by Fork & Vine. Before he opened The Brass Rail, Monkan operated the New American spot, Heirloom, at the Locust Valley address.
He termed Heirloom...Read more »
Mio Posto means “my place.“
Now, make that “places.“
A new branch of the Oceanside restaurant is spreading the marinara in Hicksville, turning “Sunday sauce” into an everyday entree.
This Mio Posto already is packed to high decibels on weekends, with an hour's wait the norm for a table on Saturday night. It's as if Old Country Road never experienced eggplant Parmigiana.
But...Read more »
The Carltun in East Meadow will host this year’s annual Taste of Long Island, a fundraiser to benefit the Nassau County Coalition Against Domestic Violence and the Coalition Against Child Abuse & Neglect.
More than 40 restaurants, wineries, bakeries and purveyors will be sampling their wares, including The Brass Rail in Locust Valley, Jonathan’s in Garden City Park, L.L. Dent in Carle...Read more »
Ali Ugan owns and operates three Wild Fig Turkish-Mediterranean restaurants on Long Island (Glen Cove, Garden City and Syosset) but the fourth one, which opened Monday in Roslyn, has a completely different format: You make your way down a dish-assembly line, first telling the servers behind the counter whether you’d like a “base” of flat bread (white or wheat), grain (jasmine rice or bulgur) or...Read more »
The opening of an Italian restaurant on Long Island ordinarily is met with a yawn. But La Notte is a wake-up call.
It's a comfortable, well-run spot in downtown Huntington, with food that makes you notice, even in this highly competitive quarter.
That starts with chef Joseph Cacace's savory white bean-and-garlic soup. His strozzapreti, a long pasta, with lamb ragu, also is a winner....Read more »
The menu at the new Lula Trattoria in Mineola is divided into a dozen sections and offers “one big tasting of little plates,'' writes Peter Gianotti in this week's Fine Dining review. He especially liked the tuna crudo and duck prosciutto. Gianotti gave the restaurant two stars.
At the Aegean Grill in East Northport, Joan Reminick says in her Cheap Eats review to try the chargrilled octopus...Read more »
One of the first “boutique” burger spots to hit Long Island, Burger 9 Point 5 in Merrick, closed for a three-week renovation and reopened under the same ownership as Cafe Nee.
The little storefront on Merrick Avenue underwent chef and menu changes since it first opened in 2008. Among the varieties of burgers that have come off its grill over the years: beef, lamb, bison, Kobe (sort of), turkey...Read more »
The influx of restaurants to Roosevelt Field just doesn’t stop. One of the newest is actually a makeover, of sorts.
Sixth & Pine, a full-service restaurant, opened on the third floor of Nordstrom in late November, replacing an order-at-the-counter cafe. The new place is named for the location of the store’s corporate headquarters in Seattle. Billing itself as “a diner with the heart of...Read more »
For a few weeks last June, the little free-standing building at the corner of Jericho Turnpike and 6th Avenue in New Hyde Park was serving some of Long Island’s most authentic Roman cuisine. But Testaccio at the Gardens lasted barely a month. Now the venue has reopened under new management as Vintage Restaurant Bar and Lounge. (“Vintage,” as it happens, was the name of this place for about a year,...Read more »
Monaco’s Coal Fired Pizza takes over the sideways-facing Huntington Station storefront best known for having housed Massa’s Pizzeria and, for a short time after that, Christian’s.
The place is owned by the Pasquarosa family — father, Tony, mom, Laura, and son, Andy. According to Andy Pasquarosa, pizzaiolo Roni Sanchez has been making pies in the same coal oven for the past five years, under...Read more »