The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
The checks still refer to The Sea Grille and Cafe Monte. But, except for the ocean view and the resort's footprint, they're all that remain of the decades-old dining experience at Gurney's Inn.
Actually, Gurney's Inn is history, too. Under new ownership, it's officially known as Gurney's Montauk Resort & Seawater Spa. Nautical kitsch has gone overboard in favor of a sleek, contemporary...Read more »
Swallow has gobbled up the space next door.
The New American, small-plates specialist in downtown Huntington has completed its expansion into the adjoining space, formerly a vintage clothing store. The restaurant now includes 20 seats and a full bar in the original dining area, as well as 64 in the new one, said general manager David Malinowski.
Swallow, which opened in 2010, also operates...Read more »
Marlon Rambaran, who received his training under chefs including Daniel Boulud and Georges Perrier, is the new chef at The Backyard Restaurant at Sole East in Montauk.
The garden restaurant serves dishes such as scallop ceviche, tuna tartare, pulled pork "banh mi" style, mussels and fries, stuffed lobster, a lobster roll slider, and grilled steak and seafood. Desserts include clafoutis with...Read more »
It's the last season for lobster rolls at Duryea's in Montauk.
Duryea's Lobster Deck, a local landmark some would say is almost as well known as the lighthouse, has been sold.
Perry B. Duryea III said Thursday he would continue to manage the business through 2014, "as it has been functioning for the last 50-odd years."
He added that a "high-end seafood restaurant" is expected to...Read more »
The offshoot of a downtown Manhattan taqueria, Tacombi at Fonda Nolita, is now turning out tacos and more in downtown Montauk. Its East End name is La Brisa, and it occupies the former digs of La Bodega, a space whose curved outer walls are lined with expansive windows.
Tortillas are made on premises using an imported Mexican tortilla machine. In the morning, you’ll find such dishes as chilaquiles...Read more »
Greg Ling, who had been executive chef at the Riverhead Project since it opened in May 2011 (and earned three stars from Newsday's Peter Gianotti), has left the restaurant. Taking over for Ling is Roy Wohlars who was, until recently, executive chef at South Edison in Montauk. According to owner Dennis McDermott, Wohlars will introduce a new seafood-focused menu in the next few weeks.
When...Read more »
Montauk's Navy Beach, one of Long Island's most summery restaurants and night spots, reopens for the warm-weather season on Friday.
The casual, beachside eatery stands out for its local clam-and-corn chowder, conch fritters, lobster salad, and buttermilk-fried chicken with Cheddar cornbread and house-made slaw.
New this season are a series of cocktails based on the gin-and-tonic...Read more »
In a move that seems hard to explain, La Bodega in Montauk has removed from its menu what appeared to be two of its top items.
Gone is its avocado toast — made with mashed avocado with honey and dried red pepper on Puerto Rican bread — which I had liked and written about just two weeks ago. Also missing is mofongo, a Latin American dish made with mashed plantains, garlic and pork, shrimp or...Read more »
There are a lot of way to fuel the festivities on the Fourth of July. But they all don't have to be on the grill.
So, let us praise lobster rolls. Here's a quartet of East End sparklers.
At fishbar on the lake in Montauk, the lobster roll comes with a pretty water view. A lettuce leaf separates the tender lobster meat from the bun. A pickle cuts the richness. Very good.
SALT Waterfront...Read more »
In Montauk, it's the times of wurst.
Zum Schneider, the East Village biergarten, has opened a sudsy branch in the former site of Oyster Pond Restaurant & Bar. It deserves a toast, preferably with a brew from Hofbrauhaus Traunstein.
Zum Schneider MTK arrives as a buoyant Bavarian-style beer hall, with hearty German food to match. Share a bench at one of the long tables. And try the...Read more »