The dish on Long Island's restaurant and food scene.
In this weeks Newsday, Peter Gianotti awards three stars to The 1770 House in East Hampton. New chef Michael Rozzi's refined, understated New American cooking is the current draw, he writes. But what also separates The 1770 House from so many high-end Hamptonians is the seamless service and the sensibility behind it.
Joan Reminick visits at Storyville American Table, the restaurant attached to the venerable Huntington bar, Finleys of Greene Street. Chef Brian Finn pays tribute to the cuisine of New Orleans and some of it notably the noble muffuletta, fire and rice jambalaya, head-on BBQ shrimp and, for dessert, fresh beignets does the Big Easy proud.