The dish on Long Island's restaurant and food scene.
Pizza, the sixth major food group, covers Long Island in a snowfall of mozzarella. It’s Margheritaville.
But some favorite pizzerias offer very good alternatives to the pie of the moment, too. So, if you’re enjoying that slice or two as an appetizer, you can follow up with more. Here are some recommendations.
Terrific, artful, creative wood-fired pizzas at first defined Grana. But the “trattoria antica” also excels with pastas such as cacio e pepe, spaghetti carbonara, spaghetti all’Amatriciana, and beet ravioli; Caesar salad; chicken al forno; spicy clams; tomato three ways with goat cheese.
1556 Main Rd. (Route 25), Jamesport; 631-779-2844.
Home of many types of tasty pizza, this local landmark also brings you back for savory stracciatelle alla Romana, pasta e fagioli, the tricolor salad, fusilli primavera, spaghetti alla puttanesca, chicken alla cacciatora, sausage and broccoli rabe, and satisfying antipasti.
633 Jericho Tpke., New Hyde Park; 516-437-7698.
Known for its giant pizza, stuffed pies and all the familiar ones, Satelite takes off with zeppoles, stuffed mushrooms, Gorgonzola and Caesar salads, eggplant rollatine and Parmigiana, spaghetti with garlic and oil, rigatoni marinara, and plenty of hero sandwiches.
799 Montauk Hwy., Bayport; 631-472-3800.
Wood-fired pizzas, red and white, and dessert pizzas are specialties at Red Tomato. And you’ll enjoy Italian wedding soup with housemade meatballs; sausage and peppers; calzone filled with ricotta, smoked mozzarella, and spinach; paccheri with roasted eggplant; and salads and panini.
6245 Northern Blvd., East Norwich; 516-802-2840.