The dish on Long Island's restaurant and food scene.
In this week’s Newsday, Joan Reminick reviews Mekan Gyro & Grill in Medford, a modest Turkish eatery — grocery attached — where the “house-made lamb and beef gyro stands a cut above most others. Order the savory, juicy shards of meat as a wrap (which, here, means enfolded in flaky house-baked bread) and you're in for fine eating.“
Peter M. Gianotti visits Spezia in St. James, overseen by Alex Camargo, formerly a waiter at the landmark Casa Rustica in Smithtown. “In addition to adroitly prepared Italian and Italian-American favorites,” Gianotti writes, “Spezia also shows a light touch with New American accents.”