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.

Peking Duck at Tao's Peking Duck House

Peking Duck service, a Beijing delicacy that is
(Credit: Steve Remich)

Peking Duck service, a Beijing delicacy that is carved tableside, is the main event at Tao's Peking Duck House in Glen Cove.

Golden mushroom at Tao's Peking Duck House

The golden mushroom pairs angel-hair like enoki mushrooms
(Credit: Steve Remich)

The golden mushroom pairs angel-hair like enoki mushrooms with a subtle rice wine vinaigrette at Tao's Peking Duck House in Glen Cove.

Double-cooked pork at Tao's Peking Duck House

Double-cooked pork, crispy slices of thinly sliced pork
(Credit: Steve Remich)

Double-cooked pork, crispy slices of thinly sliced pork belly coated in spicy black bean sauce, is served at Tao's Peking Duck House in Glen Cove.

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Sichuan-style dumplings at Tao's Peking Duck House

Ground pork-filled Sichuan-style dumplings arrive bobbing in a
(Credit: Steve Remich)

Ground pork-filled Sichuan-style dumplings arrive bobbing in a fiery chili oil broth at Tao's Peking Duck House in Glen Cove.

Soft tofu with sliced fish at Tao's Peking Duck House

The generically titled
(Credit: Steve Remich)

The generically titled "soft tofu with sliced fish" is layered with spicy chili oil and tingly Szechuan peppercorns that cling to velvety tofu and firm flounder at Tao's Peking Duck House in Glen Cove.

Montauk Pearl oysters at Lulu Kitchen & Bar

Crisp, creamy Montauk Pearl oysters come with a
(Credit: Gordon M. Grant)

Crisp, creamy Montauk Pearl oysters come with a pitch-perfect mignonette at Lulu Kitchen & Bar in Sag Harbor.

Grilled Montauk squid salad at Lulu Kitchen & Bar

A salad of grilled Montauk squid is tumbled
(Credit: Gordon M. Grant)

A salad of grilled Montauk squid is tumbled with greens and dressed with a gingery citrus dressing at Lulu Kitchen & Bar in Sag Harbor.

Surf-and-turf at Lulu Kitchen & Bar

Lulu's version of surf-and-turf brings together grilled lobster
(Credit: Gordon M. Grant)

Lulu's version of surf-and-turf brings together grilled lobster and corn with baby-back ribs, charred scallions and grapes in a slick of butter at Lulu Kitchen & Bar in Sag Harbor.

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Whole roasted branzino at Lulu Kitchen & Bar

The charred skin of a whole roasted branzino
(Credit: Gordon M. Grant)

The charred skin of a whole roasted branzino comes away to reveal flaky, tender flesh at Lulu Kitchen & Bar in Sag Harbor.

Wood-fire roasted beets at Lulu Kitchen & Bar

Wood-fire roasted beets are served with baby greens
(Credit: Gordon M. Grant)

Wood-fire roasted beets are served with baby greens and pea shoots over local goat cheese and sprinkled with pistachios at Lulu Kitchen & Bar in Sag Harbor.

Margaritas at Margarita's Cafe

Margaritas are a special at Margarita's Cafe in
(Credit: Yvonne Albinowski)

Margaritas are a special at Margarita's Cafe in Williston Park, whose bar stocks more than 100 tequilas.

Sopa Azteca at Margarita's Cafe

Sopa Azteca features strips of tortilla, queso blanco
(Credit: Yvonne Albinowski)

Sopa Azteca features strips of tortilla, queso blanco and avocado in a chicken-tomato soup at Margarita's Cafe in Williston Park.

Guacamole at Margarita's Cafe

Guacamole is made in an imported molcajete at
(Credit: Yvonne Albinowski)

Guacamole is made in an imported molcajete at Margarita's Cafe in Williston Park.

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Steak fajitas at Margarita's Cafe

Steak fajitas are served on a sizzling cast-iron
(Credit: Yvonne Albinowski)

Steak fajitas are served on a sizzling cast-iron skillet with onions and green peppers at Margarita's Cafe in Williston Park.

Fried chicken at Copper Pot Chicken Co.

The fried chicken at Copper Pot Chicken Co.
(Credit: Yvonne Albinowski)

The fried chicken at Copper Pot Chicken Co. in Rockville Centre is brined for 24 hours, breaded in a batter that includes matzo meal and fried twice for extra crunch.

Loaded disco tots at Copper Pot Chicken Co.

Loaded disco tots are finished poutine-like with brown
(Credit: Yvonne Albinowski)

Loaded disco tots are finished poutine-like with brown gravy, scallions, two kinds of melted cheese and a crown of shredded pot roast at Copper Pot Chicken Co. in Rockville Centre.

Bacon candy at Copper Pot Chicken Co.

The jerky-like bacon candy at Copper Pot Chicken
(Credit: Yvonne Albinowski)

The jerky-like bacon candy at Copper Pot Chicken Co. in Rockville Centre comes coated in brown sugar and pepper for sweet and spicy punch.

Fried pickle chips at Copper Pot Chicken Co.

Fried pickle chips, a mix of battered sweet
(Credit: Yvonne Albinowski)

Fried pickle chips, a mix of battered sweet pickles and onions, are served with a shallot lime aioli at Copper Pot Chicken Co. in Rockville Centre, a nice change from more typical blue cheese or ranch.

Chocolate bourbon pecan pie at Copper Pot Chicken Co.

Chocolate bourbon pecan pie offers a slightly boozy
(Credit: Yvonne Albinowski)

Chocolate bourbon pecan pie offers a slightly boozy finish at Copper Pot Chicken Co. in Rockville Centre.

Seafood salad at Il Giardino

The well-dressed, ample seafood salad brings in octopus,
(Credit: Daniel Brennan)

The well-dressed, ample seafood salad brings in octopus, shrimp, calamari, scungilli and mussels at Il Giardino in Aquebogue.

Spinach fettuccine at Il Giardino

Local spinach fettuccine is a pleasing course finished
(Credit: Daniel Brennan)

Local spinach fettuccine is a pleasing course finished with garlic and olive oil at Il Giardino in Aquebogue.

Sicliian salad at Il Giardino

The Sicliian salad of oranges, fennel, olives, asparagus,
(Credit: Daniel Brennan)

The Sicliian salad of oranges, fennel, olives, asparagus, string beans and potatoes is bright and refreshing at Il Giardino in Aquebogue.

'North Fork paccheri' at Il Giardino

(Credit: Daniel Brennan)

"North Fork paccheri," akin to plump rigatoni, is sparked by goat cheese, with zucchini and arugula at Il Giardino in Aquebogue.

Sicilian-style orecchiette at Il Giardino

White beans and escarole bring satisfying flavor to
(Credit: Daniel Brennan)

White beans and escarole bring satisfying flavor to the rustic, Sicilian-style orecchiette at Il Giardino in Aquebogue.

Mozzarella in carrozza at Locale

Mozzarella in carrozza, golden fried triangles of mozzarella
(Credit: Daniel Brennan)

Mozzarella in carrozza, golden fried triangles of mozzarella over greens with basil oil, is served with a house made marinara at Locale in Patchogue.

Spaghetti con polpette at Locale

Spaghetti con polpette, Nonna Rosa's famous meatballs over
(Credit: Daniel Brennan)

Spaghetti con polpette, Nonna Rosa's famous meatballs over spaghetti with red sauce, is served at Locale in Patchogue.

Quattro formaggi pizzette at Locale

The quattro formaggi pizzette is topped with taleggio,
(Credit: Daniel Brennan)

The quattro formaggi pizzette is topped with taleggio, mozzarella, pecorino romano and Monterey jack cheeses at Locale in Patchogue.

Chicken Milanese at Locale

Chicken Milanese is served with chunks of fresh
(Credit: Daniel Brennan)

Chicken Milanese is served with chunks of fresh mozzarella, arugula, cherry tomato and red onion in a lemon vinaigrette at Locale in Patchogue.

Profiteroles at Locale

Profiteroles arrive in an iron skillet with a
(Credit: Daniel Brennan)

Profiteroles arrive in an iron skillet with a dollop of house made whipped cream alongside the pastries that sandwich orbs of vanilla ice cream at Locale in Patchogue.

Spaghetti and meatballs at MaBella Restaurant

Spaghetti with fork-tender meatballs are served with a
(Credit: Daniel Brennan)

Spaghetti with fork-tender meatballs are served with a racy red marinara sauce at MaBella Restaurant in Commack.

Zuppa di pesce at MaBella Restaurant

Zuppa di pesce teems with plump calamari, shrimp,
(Credit: Daniel Brennan)

Zuppa di pesce teems with plump calamari, shrimp, mussels and clams, and comes with either marinara or a white-wine sauce at MaBella Restaurant in Commack.

Fillet of sole oreganata at MaBella Restaurant

Chef Frank Algieri sources his fish from Jeff's
(Credit: Daniel Brennan)

Chef Frank Algieri sources his fish from Jeff's Seafood in Huntington, and the diligence shows in dishes such as fillet of sole oreganata at MaBella Restaurant in Commack.

Chicken scarpariello at MaBella Restaurant

Scarpariello is a generous portion of sausage, potato
(Credit: Daniel Brennan)

Scarpariello is a generous portion of sausage, potato wedges, and spicy, vinegary peppers in a white wine sauce at MaBella Restaurant in Commack.

Affogato at MaBella Restaurant

Affogato, or espresso drizzled over vanilla ice cream
(Credit: Daniel Brennan)

Affogato, or espresso drizzled over vanilla ice cream and topped with whipped cream and hazelnuts, is a glorious clash of temperatures and textures at MaBella Restaurant in Commack.

Masala half fry at Raju's Egg & Veg

Masala half fry at Raju's Egg & Veg
(Credit: Yvonne Albinowski)

Masala half fry at Raju's Egg & Veg in Hicksville features trembly yolked eggs strewed with fresh chilies, tomato, garlic, ginger and masala.

Green pulav at Raju's Egg & Veg

Green pulav, a plate of basmati rice cooked
(Credit: Yvonne Albinowski)

Green pulav, a plate of basmati rice cooked with chopped egg, is served at Raju's Egg & Veg in Hicksville.

Bhurji at Raju's Egg & Veg

(Credit: Yvonne Albinowski)

"Bhurji" dishes at Raju's Egg & Veg in Hicksville feature eggs scrambled with onions, green chilies, garlic, ginger and masala, plus any combination of chopped tomatoes, cheese, basmati rice or even chopped eggs, here called "crush."

Butter boil tikka at Raju's Egg & Veg

The butter boil tikka features sliced boiled eggs
(Credit: Yvonne Albinowski)

The butter boil tikka features sliced boiled eggs in a rich tomato sauce at Raju's Egg & Veg in Hicksville.

Fennel-seed spiced omelet at Raju's Egg & Veg

Fennel-seed spiced omelet is folded in squares around
(Credit: Yvonne Albinowski)

Fennel-seed spiced omelet is folded in squares around a savory chili-garlic-ginger-masala filling at Raju's Egg & Veg in Hicksville.

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.

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.

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.

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