Long Island restaurants: New reviews

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Moroccan lamb meatballs in a bowl with tzatziki

Moroccan lamb meatballs in a bowl with tzatziki sauce are a stellar choice at That Meetball Place in Patchogue. Photo Credit: Jeremy Bales

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

In this week’s Newsday, Joan Reminick visits Patchogue’s That Meetball Place, “Long Island's first dedicated meatball restaurant. Even its name (note the spelling) is laced with irony. It is, on the one hand, a place to meet and have a ball. It’s also a place to have meatballs — all manner of them, done up every which way.” She commends the seafood balls, lobster-risotto balls, Moroccan lamb balls and the “best balls, plush and savory beef, pork and veal classics over fresh al dente rigatoni in a spicy marinara.”

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What does the place look like? Click here for a short video.

Peter M. Gianotti reviews Verde Wine Bar and Ristorante in Deer Park, which started out as a Papa Joe’s Pizzeria and is now “reborn as a wine bar, modern restaurant and catering establishment. There are updates on Italian-American classics and a few New American forays,” he writes, “adventures in mixology and plenty of vino, plus a lush chocolate torte and pot-de-crème. It appeals to a broad audience with dependable food and no pretense."

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