Feed Me

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

A food-obsessed reader (the best kind) clued me into the existence of Cornucopia’s Noshery (some name, huh?), a breakfast and lunch spot that debuted last Monday in Amityville.

It's an attractive sun-splashed space with a counter and tables. At one of those, I started my morning with chef-owner Erica Reichlin’s homey oat-and-raisin scones. Very good.

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Reichlin, who attended the California Culinary Academy in San Francisco, worked at various restaurants in California before returning to her native Amityville. I was impressed with her Margherita omelet made with three organic eggs (they really do taste better), filled with tomatoes, fresh mozzarella and basil. On the side were tri-color (white, red and purple) home fried potatoes. Less alluring were dense, doughy pancakes. Reichlin was out of cornmeal for the signature corn cakes that I so wanted to taste.

The lunch menu lists sandwiches (such as a grilled vegetable and herbed goat cheese), salads (like the  “Bobby Cobby” with egg, mushrooms, figs, goat cheese, avocado and Bermuda onion) and a soup of the day.

Cornucopia's Noshery is at 194A Park Ave., Amityville, 631-608-4580.

Margherita omelet at Cornucopia's Noshery in Amityville