The dish on Long Island's restaurant and food scene.
It’s a good week for Mediterranean restaurants in this week’s Newsday. Peter Gianotti awards three stars to Kyma in Roslyn, the bustling Greek that takes over the building that used to house Trata. “As at Trata and at Kyma’s pricier nearby competitor, Limani,” he writes, “the emphasis is seafood.” And pretty much all of it — very tender grilled octopus, shrimp saganaki, grilled whole fish, swordfish skewers, langoustines and king-size tiger shrimp — is excellent.
Joan Reminick visits Mavi Grill & Deli in Mount Sinai which, despite its modest name, serves very good Turkish food in a charming, elegant setting. “A forte at Mavi,” she writes, “is grilled skewered meat, or kebabs, all served with rice and bulgur wheat pilaf as well as lovely grilled vegetables.” Recommended kebabs include chicken, lamb, spicy Adana and the beyti kebab: spiced, minced lamb and beef that is “grilled, wrapped in thin bread, cut into pieces and arranged in circular formation around a bulgur pilaf and then drizzled with yogurt and tomato sauce. It's a visually striking presentation.”