The best things to eat on Long Island

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You don’t have to go searching around for something good to eat this week. Newsday critics have done it for you, ordering their way through menus expensive and cheap. Here are their picks for the best things to eat on Long Island, drawn from their most recent reviews. Order with confidence.

Pigs in a blanket at The Wild Goose

Start with the pigs in a blanket at
(Credit: Yvonne Albinowski)

Start with the pigs in a blanket at The Wild Goose in Port Washington, meaty chunks of bite-sized pups that are wrapped in buttery puff pastry and served with a hearty mustard.

Lobster Cobb salad at The Wild Goose

The lobster Cobb salad at The Wild Goose
(Credit: Yvonne Albinowski)

The lobster Cobb salad at The Wild Goose in Port Washington is a twist on an American classic with a large hunk of lobster on top and chunks laced throughout.

The Forest burger at The Wild Goose

The Forest burger at The Wild Goose in
(Credit: Yvonne Albinowski)

The Forest burger at The Wild Goose in Port Washington pairs an 8-ounce patty with sauteed mushrooms, caramelized onions and Gruyère cheese.

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Tuna poke at The Wild Goose

Tuna poke features ahi tuna that has been
(Credit: Yvonne Albinowski)

Tuna poke features ahi tuna that has been tossed in spicy mayo, sesame oil and sesame seeds at The Wild Goose in Port Washington.

Long Island duck at The Wild Goose

Juicy pink-tinged slices of well-seared duck breast are
(Credit: Yvonne Albinowski)

Juicy pink-tinged slices of well-seared duck breast are fanned over a sauteed salad of Brussels sprouts and maitake mushrooms, and served atop a bed of warm farro at The Wild Goose in Port Washington.

Lobster rolls at The Brixton

Toasted brioche lobster rolls are filled with creamy,
(Credit: Daniel Brennan)

Toasted brioche lobster rolls are filled with creamy, tarragon-scented lobster salad at The Brixton in Babylon.

Scotch egg at The Brixton

For his terrific rendition of British pub staple
(Credit: Daniel Brennan)

For his terrific rendition of British pub staple the Scotch egg, chef Phil Pasfield packs homemade duck sausage around a gently cooked duck egg before breading and frying it at The Brixton in Babylon.

Mussels at The Brixton

Mussels soak up the Mediterranean flavors of their
(Credit: Daniel Brennan)

Mussels soak up the Mediterranean flavors of their saffron-fennel broth at The Brixton in Babylon.

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Sriracha deviled eggs at The Brixton

Sriracha deviled eggs, topped with bacon, chives, dill
(Credit: Daniel Brennan)

Sriracha deviled eggs, topped with bacon, chives, dill and paprika, are pleasantly smoky at The Brixton in Babylon.

Baby beet salad at The Brixton

Baby beet salad, featuring red and gold, diced
(Credit: Daniel Brennan)

Baby beet salad, featuring red and gold, diced and shaved beets, topped with pistachios and goat cheese and anchored by arugula in a tart vinaigrette, is a winner at The Brixton in Babylon.

Sliders at Flight

A flight of sliders at Flight in Patchogue
(Credit: Daniel Brennan)

A flight of sliders at Flight in Patchogue comes on glazed buns stuffed with ground chicken, spicy tuna and Kobe beef topped with melted Vermont Cheddar.

Watermelon Caprese with burrata at Flight

One of the best dishes at Flight in
(Credit: Daniel Brennan)

One of the best dishes at Flight in Patchogue is also one of the lightest: watermelon Caprese with burrata, pistachio oil, micro basil and a blood-orange reduction.

Charcuterie board at Flight

An elegant charcuterie board of sausages, duck pate,
(Credit: Daniel Brennan)

An elegant charcuterie board of sausages, duck pate, brie and Cheddar comes with apple-cider mustard, spicy jalapeno jelly, pickled red onions and cornichons at Flight in Patchogue.

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Gin flight at Flight

Flight in Patchogue's lengthy bar menu features flights
(Credit: Daniel Brennan)

Flight in Patchogue's lengthy bar menu features flights of wine and spirits, such as this trio of gins with different garnishes.

'Bad & Bougie Twinkie' at Flight

The
(Credit: Daniel Brennan)

The "Bad & Bougie Twinkie" at Flight in Patchogue is fried, bisected lengthwise and adorned with strawberries, molten hazelnut chocolate and lavender mint.

Bone-in, 'cowboy' rib-eye steak at Crown Steakhouse

Bone-in,
(Credit: Yvonne Albinowski)

Bone-in, "cowboy" rib-eye steak is one of the top main courses at Crown Steakhouse in Bellmore.

Charcuterie board at Crown Steakhouse

The charcuterie board includes Wagyu salami, speck and
(Credit: Yvonne Albinowski)

The charcuterie board includes Wagyu salami, speck and prosciutto, and Parmesan cheese, at Crown Steakhouse in Bellmore.

Long Island duck breast at Crown Steakhouse

The roasted Long Island duck breast, finished with
(Credit: Yvonne Albinowski)

The roasted Long Island duck breast, finished with a ginger-orange glaze, arrives rosy and respectable at Crown Steakhouse in Bellmore.

Chilled shellfish platter at Crown Steakhouse

The chilled shellfish platters satisfy two or more
(Credit: Yvonne Albinowski)

The chilled shellfish platters satisfy two or more diners at Crown Steakhouse in Bellmore.

Porterhouse steak at Crown Steakhouse

The tender 22-ounce porterhouse steak needs no sauces
(Credit: Yvonne Albinowski)

The tender 22-ounce porterhouse steak needs no sauces to accent its flavor at Crown Steakhouse in Bellmore.

Scallops Rockefeller at George Martin 1989

Lush scallops Rockefeller, crusted with spinach, Fontina cheese
(Credit: Daniel Brennan)

Lush scallops Rockefeller, crusted with spinach, Fontina cheese and bacon, is completed with a Pernod-butter sauce at George Martin 1989 in Syosset

Boneless rib-eye steak at George Martin 1989

The 16-ounce, dry-aged, boneless rib-eye steak finds a
(Credit: Daniel Brennan)

The 16-ounce, dry-aged, boneless rib-eye steak finds a good match with creamed spinach at George Martin 1989 in Syosset.

Whole, grilled branzino at George Martin 1989

Whole, grilled branzino is finished with capers, parsley,
(Credit: Daniel Brennan)

Whole, grilled branzino is finished with capers, parsley, lemon and pinot gris at George Martin 1989 in Syosset.

Korean barbecue duck tacos at George Martin 1989

Korean barbecue duck tacos with kimchi slaw are
(Credit: Daniel Brennan)

Korean barbecue duck tacos with kimchi slaw are served on warm tortillas, seasoned with cilantro and lime at George Martin 1989 in Syosset.

Cauliflower ravioli at George Martin 1989

Cauliflower ravioli in Marsala-spiked sauce with lemon zest,
(Credit: Daniel Brennan)

Cauliflower ravioli in Marsala-spiked sauce with lemon zest, chives and cream is a savory, rich choice at George Martin 1989 in Syosset.

Country-style beef with cucumber at New Fu Run

Start your meal at New Fu Run in
(Credit: Yvonne Albinowski)

Start your meal at New Fu Run in Great Neck with one of the many cold appetizers including country-style beef with cucumber, thin slices of shank that have a pleasing crunchy-chewy texture and are brightened with chunks of cucumber and lots of fresh cilantro.

Stew mixed fish at New Fu Run

Stew mixed fish is a showstopper at New
(Credit: Yvonne Albinowski)

Stew mixed fish is a showstopper at New Fu Run in Great Neck, served with homestyle "cookies (golden cornmeal cakes) baked right onto the rim of an enormous black wok. In the wok's well: small yellow croakers in an aromatic brown broth scented with whole star anise and scallions.

Cumin lamb chop at New Fu Run

New Fu Run in Great Neck's signature dish
(Credit: Yvonne Albinowski)

New Fu Run in Great Neck's signature dish is cumin lamb chop, a rack of lamb ribs blanketed with a thick crust of cumin and black sesame seeds.

Triple delight vegetables at New Fun Run

Don't miss the triple delight vegetables at New
(Credit: Yvonne Albinowski)

Don't miss the triple delight vegetables at New Fu Run in Great Neck, a salty-sweet stir fry of potatoes, eggplant and red and green peppers, each one perfectly cooked and slicked in a salty-sweet soy-based sauce.

Stew cabbage at New Fu Run

Stew cabbage with pork and vermicelli at New
(Credit: Yvonne Albinowski)

Stew cabbage with pork and vermicelli at New Fu Run in Great Neck features sauerkraut combined with slivers of pork, cellophane noodles and airy cubes of fried tofu in a hearty, appealingly tart soup.

Lamb chop kebabs at NY Garden Kabobs

Petite, peppery lamb chops are flamed to perfect
(Credit: Daniel Brennan)

Petite, peppery lamb chops are flamed to perfect char and served with flavored rice topped with raisins and carrots at NY Garden Kabobs in Huntington.

Chicken shawarma wrap at NY Garden Kabobs

A chicken shawarma wrap made with marinated chicken
(Credit: Daniel Brennan)

A chicken shawarma wrap made with marinated chicken thighs, hummus, lettuce and onions is served at NY Garden Kabobs in Huntington.

Grilled salmon kabob at NY Garden Kabobs

Grilled salmon kabob with a side of flavored
(Credit: Daniel Brennan)

Grilled salmon kabob with a side of flavored rice topped with raisins and carrots is served at NY Garden Kabobs in Huntington.

Beef koobideh kebabs at NY Garden Kabobs

Beef koobideh kebabs are made with grilled seasoned
(Credit: Daniel Brennan)

Beef koobideh kebabs are made with grilled seasoned ground beef, and served with a side of flavored rice topped with raisins and carrots at NY Garden Kabobs in Huntington

Bolanee at NY Garden Kabobs

Bolanee, a fried pastry stuffed with spinach, is
(Credit: Daniel Brennan)

Bolanee, a fried pastry stuffed with spinach, is served with a side of yogurt sauce at NY Garden Kabobs in Huntington.

'Samba' roll at Vinoco East

The
(Credit: Doug Young)

The "samba" roll is a riff on the Brazilian dish feijoada, baked in tortilla rings at Vinoco East in Farmingdale.

Panipuri at Vinoco East

Panipuri, puff pastries filled with spinach, feta, and
(Credit: Doug Young)

Panipuri, puff pastries filled with spinach, feta, and avocado, are served at Vinoco East in Farmingdale.

Chicken arepa at Vinoco East

The creamy chicken arepa is easily recommended at
(Credit: Doug Young)

The creamy chicken arepa is easily recommended at Vinoco East in Farmingdale.

Ceviche at Vinoco East

Classic ceviche, prepared with the catch of the
(Credit: Doug Young)

Classic ceviche, prepared with the catch of the day, mixed seafood, or tuna and salmon, highlights dining at Vinoco East in Farmingdale.

Parfait-style Peruvian yellow creamy chicken at Vinoco East

Peruvian-style, creamy chicken is served as a duet
(Credit: Doug Young)

Peruvian-style, creamy chicken is served as a duet of flavorfully layered parfaits at Vinoco East in Farmingdale.

Baked clam 'stuffies' at Catch Oyster Bar

Baked clam
(Credit: Daniel Brennan)

Baked clam "stuffies" are flavored with herbs and bacon at Catch Oyster Bar in Patchogue.

South Shore fish stew at Catch Oyster Bar

The South Shore fish stew at Catch Oyster
(Credit: Daniel Brennan)

The South Shore fish stew at Catch Oyster Bar in Patchogue includes calamari, cod and shellfish in a satisfying garlic-tomato broth.

Raw bar sampler at Catch Oyster Bar

A raw bar sampler includes shrimp, littleneck clams
(Credit: Daniel Brennan)

A raw bar sampler includes shrimp, littleneck clams and Peconic oysters at Catch Oyster Bar in Patchogue.

Chicken-and-shrimp jambalaya at Catch Oyster Bar

Chicken-and-shrimp jambalaya gets its spark from spicy andouille
(Credit: Daniel Brennan)

Chicken-and-shrimp jambalaya gets its spark from spicy andouille sausage, smoked ham, peppers and onions on Arborio rice at Catch Oyster Bar in Patchogue.

Grilled octopus salad at Catch Oyster Bar

Grilled octopus salad with tomato, onion and potato
(Credit: Daniel Brennan)

Grilled octopus salad with tomato, onion and potato slices on greens is an appetizer at Catch Oyster Bar in Patchogue.

Short rib mac and Cheez-Its at Crabtree's New York & Main

Short rib mac and Cheez-Its at Crabtree's New
(Credit: Daniel Brennan)

Short rib mac and Cheez-Its at Crabtree's New York & Main in Huntington features a gooey mass of shells slathered in molten, velvety Cheddar and luscious shreds of short rib, showered with crumbled Cheez-Its -- like a childhood dream in a bowl.

Japanese-style chicken wings at Crabtree's New York & Main

Japanese-style chicken wings are brined in sake, mirin,
(Credit: Daniel Brennan)

Japanese-style chicken wings are brined in sake, mirin, ginger and turbinado sugar, then glazed with Thai sweet chili and ranch dressing, at Crabtree's New York & Main in Huntington.

Burrata at Crabtree's New York & Main

Truffle oil infuses burrata, with garlic crostini, cherry
(Credit: Daniel Brennan)

Truffle oil infuses burrata, with garlic crostini, cherry tomato and Cerignola olives on the side, at Crabtree's New York & Main in Huntington.

Tequila Ting at Crabtree's New York & Main

A Tequila Ting is made with Milagro Silver
(Credit: Daniel Brennan)

A Tequila Ting is made with Milagro Silver tequila and a splash of Jamaican grapefruit soda over a ruby-red grapefruit ice cube. It's garnished with a fresh bay leaf at Crabtree's New York & Main in Huntington.

Skirt steak at Crabtree's New York & Main

Guinness-and soy marinated skirt steak comes atop chimichurri,
(Credit: Daniel Brennan)

Guinness-and soy marinated skirt steak comes atop chimichurri, herbed mashed potatoes and broccoli at Crabtree's New York & Main in Huntington.

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