New American restaurants on LI: 4 picks

Bacon-wrapped, chile-rubbed pork medallions are set on black Bacon-wrapped, chile-rubbed pork medallions are set on black beans and avocado aioli at Ristegio's in North Patchogue. Photo Credit: Yvonne Albinowski

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New American restaurants cover a lot of territory, in geography and on the plate. Here are four that make the trip worthwhile.

HEIRLOOM TAVERN , 32 Railroad Ave., Glen Head

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Scotch egg, tuna tataki, duck spring roll, goat cheese- bacon cheeseburger, lobster taco, meatball hero, lamb gyro -- there's a lot going on at this spirited gastropub. The food is consistently flavorful and the crowded spot is a good time, too.

PAINTERS' RESTAURANT

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, 416 South Country Rd., Brookhaven

Colorful in artwork and in food, Painters' Restaurant is an entertaining, enjoyable destination for an eclectic menu. Highlights: buttermilk fried chicken, pulled pork nachos, sesame-crusted ahi tuna, pan-seared sea scallops, the "bao," or steamed bun, du jour, and burgers. 

J.A. HENEGHAN'S TAVERN

, 57 Lido Blvd., Point Lookout

Pub cuisine upticks at J.A. Heneghan's, a buoyant, all-seasons stop that's especially appealing in spring. Sample the New England-style clam chowder, fish and chips, the mustard-crusted pork chop, pan-roasted red snapper, and bacon-wrapped filet mignon.

RISTEGIO'S , 641 Rte.112 North Patchogue

Co-owner Richard Lanza smoothly segues through New American, French, Italian and Japanese cuisines. His sherried lobster bisque is a refined opener; equally recommended is the husky stew of Nueske's slab bacon and beans. Other notables: "stuffed pasta pillows," light, plump and savory packets with a four-cheese filling in a meaty, first-class spin on Bolognese sauce; and chile-rubbed, bacon-wrapped pork medallions.

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