The weekend means it’s time to eat further afield. Read on for our picks from New Hyde Park to Aquebogue, Long Beach to Bridgehampton.

 

From Fine Dining critic Peter Gianotti

This weekend, greenhouses and farm stands will start opening on the North Fork. And the Modern Snack Bar in Aquebogue has returned from its winter break. I’d stop by for one more sauerbraten with potato dumplings and red cabbage or loin of pork with mashed potatoes, sauerkraut and apple sauce. Conclude with a slice of one of their fresh pies. Route 25, Aquebogue, 631-722-3655, modernsnackbar.com

And if you’re on or near the South Fork, slip into Almond, a bistro deluxe, for the New England-style clam chowder, juicy roast chicken with crushed red potatoes, a stellar burger, strip steak au poivre, and everything from the raw bar. 1 Ocean Rd., Bridgehampton, 631-537-5665, almondrestaurant.com

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From Cheap Eats critic Melissa McCart

Pizza is as hometown as it gets, with residents as loyal to their favorite pizza spot as they are to their baseball team. For two iconic Long Island pizzas, start at the original Umberto’s Pizzeria & Restaurant in New Hyde Park for a classic Long-Island-style Neapolitan pie with a chewy crust that holds up, dressed with faintly sweet tomatoes and mozzarella. 633 Jericho Tpke., New Hyde Park, 516-437-7698, original umbertos.com

Follow up with a Naples-style margherita DOP-certified pizza from Saverio’s Authentic Pizza Napoletana, connected to A & S Pork Store in Massapequa. On a crust made with “00” Caputo flour, it wears a sheen of San Marzano tomatoes and whisper of mozzarella di bufala. 920 Broadway, 516-799-0091, saveriospizza.com

 

From food reporter Erica Marcus

Long Beach is beginning to wake up from winter and if you’re planning a trip to the boardwalk this weekend, make a stop at Lido Kosher Deli and consider the Gourmet’s Delight sandwich piled high with pastrami, corned beef and tongue with coleslaw and Russian dressing. On the slightly lighter side, Lido makes a mean turkey sandwich and if you dine early, you may be able to catch some of the succulent dark meat turkey before it runs out. Eat in or take out. 641½ E. Park Ave., Long Beach, 516-431-4411.

They’ve made falafel at Tavlin since the Mediterranean market opened in 1990, but last year, the owners made it official, unfurling a banner across the store’s window proclaiming “Falafel takeout: We spread the hummus. You spread the word.” Falafel, for the uninitiated, are deep-fried balls made from ground chickpeas and fava beans and served in a split pita with chopped Israeli salad, hummus and tahini sauce. If you care about your car’s upholstery, make sure you grab plenty of napkins. 2828 Merrick Rd., Bellmore, 516-221-9008.