Long Island restaurant reviews: this week's picks

John Brill is the new chef at Jack John Brill is the new chef at Jack Halyards American Bar & Grill. (April 27, 2013) Photo Credit: Jeremy Bales

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The dish on Long Island's restaurant and food scene.

In this weeks Newsday, Peter Gianotti reviews the revamped and retooled Jack Halyards American Bar & Grill in Oyster Bay. Under the assured direction of chef John Brill, the successor to Fiddleheads, a seafood house, expands the repertoire in this dimly lit stretch of downtown Oyster Bay. Once more, there's life north of Main Street.

Joan Reminick visits Maxwells in Islip, a boisterous pub whose kitchen has its ups (meltingly good mini Reuben sandwiches, must-order fish tacos crammed with cubes of seared mahi-mahi, black beans, slaw, a spicy-creamy mayonnaise and just a touch of mango) and its down (underdressed chopped salad, pre-frozen waffle fries, fried Thai calamari drenched in a sweet chili glaze ... comes off as sticky squid candy.

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