The dish on Long Island's restaurant and food scene.
Witness the "Frenagel."
This appetizing hybrid, created at Fiorello Dolce in Huntington, is a savory cross between a bagel and a French doughnut.
"One of our chefs had an urge for a bagel, and decided to make it with the dough we use for French doughnuts," said Gerard Fioravanti, Fiorello's owner and pastry chef. "It's lighter than a bagel, it's got crunch, and it's really good."
The Frenagel, which sells for $3.95, is filled with whipped scallion cream cheese. It's topped with sesame seeds, poppy seeds, and sea salt.
Fiorello Dolce, which also makes the popular croissant-doughnut union, is open Fridays till 7 p.m.
Fiorello Dolce, 57 Wall St., Huntington; 631-424-0803.