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The dish on Long Island's restaurant and food scene

New Orleans cuisine: Alive and kickin' on LI

Flaky, fabulous biscuit -- big as a softball

(Credit: Newsday / Joan Reminick)

With Super Bowl XLVII fast approaching, thoughts turn to the host city of New Orleans. Having recently returned from what's arguably America's gastronomic epicenter, after days spent drifting from one super meal to the next, I've gained a renewed appreciation of how well the local Cajun and Creole cuisines are interpreted by Long Island chefs.

I compared the crusty, flaky and decidedly oversize...

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Biscuits & Barbeque: Smokin' in Mineola once again

Big as a softball and dusted with black

(Credit: Newsday / Joan Reminick)

Biscuits & Barbeque, a casual Louisiana-style restaurant that opened a few months ago, is now back in business, having lost power after Sandy hit. The eatery makes its home in the vintage Mineola railroad car diner whose last occupant was Kiss The Chef. Co-owners Joan Gallo and Tom Sullivan also own the 15-year-old Delta Grill in midtown Manhattan; executive chef Robert Bouyer hails from Louisiana’s...

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This week's restaurant reviews

Elio Sobrero closed his Cafe Capriccio, at the

(Credit: Alessandro Vecchi)

In this week’s Newsday, Joan Reminick visits Haven Grill in Port Washington, the latest restaurant from Elio Sobrero. This time, the force behind Capriccio in Jericho and La Primavera in East Hills has eschewed the Italian and Continental offers for a leaner, grill-centric menu, “only to seduce you at the end with the kind of sweets he's built a reputation on.”

Peter Gianotti reviews Big Daddy’s...

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Big Daddy's in Massapequa: New Orleans' heat

Candy Conner from E. Northport and Rudy Lanzillotta

(Credit: Barbara Alper)

The countdown continues at Big Daddy's: 157 days till Mardi Gras.

But this spirited Cajun-Creole-barbecue spot always is poised to celebrate and give you a taste of New Orleans.

The menu changes daily but the quality doesn't. You'll be happy to find husky andouille sausage-and-smoked pork gumbo as well as brown-sauced crawfish étouffée; fired-up jambalaya and broiled oysters under a...

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