Long Island restaurants: New reviews

Pea, onion, and hot pepper utthapam is served Pea, onion, and hot pepper utthapam is served with chutneys and sambar on Feb. 1, 2014 at Chennai Dosas in Hicksville. Photo Credit: Alessandro Vecchi

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

In this weeks Newsday, Joan Reminick reviews Chennai Dosas in Hicksville, a cheerful little eatery ... that can change the way you view lunch buffets. And vegetarian eating. And Southern cooking Southern Indian, that is. The restaurant offers some familiar Northern dishes such as palak paneer (spinach and fresh cheese stew) but the true focus is a repertoire of South Indian specialties headed by the dosa, a lightly crunchy, filled crepe, which is offered in dozens of variations.

Peter Gianotti visits Tullulahs in Bay Shore. It's a stylized, small-plates restaurant already a beacon for a young, savvy crowd. And this hard-surface spot, just north of Main Street, is as close to hipsterdom as youll get in the ZIP code. The Brooklyn-on-the-South-Shore vibe is accompanied by good, local beer, respectable wines and chef-owner Steven Scalesses full-flavored food.

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