The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
Marjorie Robins is Newsday's Food Editor.
Muscle Maker Grill, which opened across from Walt Whitman Shops in Huntington Station last year, has closed.
The franchise eatery occupied a little freestanding building that previously hosted Gimme 2, Greek Captain and, before that, Starbucks. A sign on the window says the restaurant has “moved” to Amityville.
The concept here was lean...Read more »
The catch of the day is Anchor Down in Merrick.
It's in the Open Bay Marina, where you'll find two small dining rooms and alfresco tables, too. Anchor Down is at the former site of Sunset Bar & Grill and JD's on the Bay.
Here, chef Stephen Rosenbluth offers traditional and New American seafood, with a few forays elsewhere. There are oysters, including Malpeques and Blue Points, both...Read more »
On a temperate but breezy night not long ago, the front wall of the new Ra-Kang Thai Cuisine was open to the street, as were the windows. The effect was of dining in an open-air pavilion.
Dinner began with a bowl of chicken and coconut soup ($5.95), milky and nuanced. Better yet was the slyly spicy tom yum soup with shrimp ($5.95). There were plenty of plump shrimp in a red curry ($12.95)...Read more »
Brasserie HaLevi brings a bright touch to dining out in Cedarhurst.
The glatt kosher, primarily New American restaurant, is airy, in light hues, with a stylized, modern look and efficient service.
Better choices include the sriracha-marinated spicy fried chicken, which delivers crunchiness and heat, with corn succotash, red cabbage and mashed potatoes on the side. Also tasty is...Read more »
Making its debut in the East Meadow space that last hosted Sacramone’s Italian Restaurant is Mi Cabaña Restaurant, offering Colombian, Peruvian and “Latin fusion” cuisine — plus, for good measure, a few Italian dishes. I stopped by briefly and picked up a menu, which made for intriguing reading.
To begin with, the place offers breakfast daily from 8:30 a.m., with such items as Peruvian-style...Read more »
In honor of its 25th anniversary, George Martin The Original in Rockville Centre will feature a three-course $25 prix-fixe dinner available Sunday, Sept. 14, through Thursday, Sept. 18.
Among appetizer choices: a baby kale and romaine Caesar salad and Buffalo chicken tacos, followed, perhaps, by herb-roasted free-range chicken or braised boneless beef short rib. Dessert options...Read more »
Driven by curiosity, I landed in Northport at Tim’s Shipwreck Diner, recently the recipient of a surprise makeover for an upcoming Food Network show, “American Diner Revival.”
The place, once dark and closed-in, now has a crisp nautical-blue and white motif — and a lighter, brighter, fresher look. Thankfully, though, the place remains a vintage diner at heart.
The breakfast...Read more »
Old Fields, a landmark in Greenlawn, is on its way to the same status in Port Jefferson.
Owner Dave Tunney's new branch, in the former quarters of Pace's steak house, delivers generously portioned and equally fine food, an unpretentious manner and the excellent service that Greenlawn regulars have enjoyed for years.
The menu is identical to the one in Greenlawn. Both are a bit more expensive...Read more »
The Riverhead Project, the big, stylish restaurant that stands at the gateway to the North Fork, shut its doors on Sept. 6. Owner Dennis McDermott said that he was notified by his lawyers that some of his permits were no longer valid.
“I took on a new partner earlier this week,” he said, “and we have a new corporation. I thought that we could continue to operate under the old permits, but...Read more »
In this week’s Newsday, Peter M. Gianotti reviews Brewology, the Speonk gastropub whose kitchen is run by Newsday All-Star chef Lia Fallon. “It looks terrific,” he writes, "full of reclaimed wood and recycled metal, exposed brick and subway-style tile” and the bar boasts 24 taps. “Fallon's fare generally complements the brews,” though its execution presents more of a challenge to the chef ...Read more »