The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
Summer dining al fresco on Long Island is usually a seafood-heavy affair — clams on the half shell, steamed lobster, grilled fish. And that’s fine by me. But I have one friend, a frequent dining companion, who simply does not like fish. At The Fifth Season in Port Jefferson, she was as happy as the rest of our fish-loving foursome.
Just across Route 25A from Port Jefferson harbor, The Fifth...Read more »
Lia Fallon, who left Jedediah Hawkins Inn earlier this week (days after receiving a 3½ star review in Newsday), has been named the new executive chef at The Riverhead Project in Riverhead.
The Riverhead Project received 3 stars in Newsday when Greg Ling was the executive chef. Ling left in April and was replaced by Roy Wohlars (formerly of South Edison in Montauk). Wohlars left earlier this...Read more »
Best Buffet, a Huntington Station all-you-can-eat smorgasbord, is closed. Whether this is permanent or temporary remains to be seen.
Originally known as East Buffet, the cavernous eatery across from Walt Whitman Shops offered everything from hibachi to sushi to Italian and American specialties, in addition to Chinese classics like Beijing duck and General Tso’s chicken. ...Read more »
Newsday’s reviewers head Out East this week. Joan Reminick visits Highway Diner & Bar in Wainscott, which meets diner criteria — breakfast all day at counter, table or booth — but veers from the cliche. “The pared-down menu looks nothing like the encyclopedic tomes at so many Long Island diners,” she writes. “Also atypical is an evening bar scene, and the airy, elegant look of the place, washed...Read more »
This summer, Jamesport Vineyards in Jamesport will have more to offer beside something to drink. Summer weekends from 1 to 5 p.m., the wood-fired pizza oven on the patio will turn out a variety of artisanal pies ($15). There will also be a raw bar with local oysters ($14 half dozen; $22 dozen). And live music from a tent on the lawn will be playing.
Jamesport Vineyards is at 1216 Main...Read more »
Kyle's, a Shelter Island restaurant that usually serves only breakfast and lunch, will be hosting an evening pop-up restaurant. Starting July 4, on Thursday to Sunday nights, married chefs Allison Katz and Fritz Beckmann will take over the kitchen. They're calling their new enterprise Dinner at Kyle's.
Beckmann cooked at TAO Asian Bistro and Morimoto in Manhattan; Katz, a former recipe...Read more »
If you're curious about the Sikh religion and want to sample some authentic Indian food, make your way to Glen Cove this Sunday, June 30.
Glen Cove's Sikh temple, Mata Sahib Kaur, will be holding its ninth annual Vasiakhi Mela, which honors the day the religion was formed in 1699.
It's a Sikh tradition that each temple has a kitchen that prepares food for anyone free of charge; visitors...Read more »
Less than a week after she received a glowing 3½-star review in Newsday, executive chef Lia Fallon has left Jedediah Hawkins Inn in Jamesport, according to a message she posted on her Facebook page.
The restaurant at the gracious Victorian inn has had a revolving door since it opened in 2006. Tom Schaudel was the original chef; he left in 2008 and was followed by Matt Murphy, Steven Lewis,...Read more »
Finley’s of Greene Street in Huntington, a bar with a restaurant attached, has changed its name to Storyville at Finley's and now offers a New Orleans-style repertoire. In both the bar and the dining rooms, the same menu prevails, with a few past pub classics — such as a Caesar salad (8.95) and French onion soup ($5.95) — in the Cajun-Creole mix.
Chef Brian Finn, the new chef,...Read more »
Lobster is the theme of a six-course meal on Sunday, June 30, from 2 to 6 p.m. at A Lure Chowder House & Oysteria in Southold. Chef-owners Tom Schaudel and Jeff Uguil will be collaborating with guest chef Christopher Augusta, proprietor of The Harvest Inn, a bed-and-breakfast in Peconic.
On their menu: A watermelon salad, for a first course, followed by lobster bisque as the second, and...Read more »