The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
Marjorie Robins is Newsday's Food Editor.
A recent visit to the new Jam, a breakfast and lunch cafe in Massapequa Park, revealed that the place has not yet quite jelled.
Not that it isn’t hyper-popular. Or decorated with flair. But the cute corner restaurant couldn’t deliver on the first — and signature — menu item: a jam flight ($6) featuring a trio of house made jams with mini-biscuits and croissants. “We only have one jam,” the...Read more »
Celebrating its 12th anniversary, H2O Seafood Grill in Smithtown is offering a three-course, fixed-price $40 dinner and half-price wines from Monday to Nov. 24.
The wine discounts apply to bottles that ordinarily cost $24 to $450. The wines on the list of more than 100 include Beringer Private Reserve Cabernet Sauvignon and Cristal Champagne.
And for $10, diners may order unlimited glasses...Read more »
This is for those who love everything about Thanksgiving at home — except cooking the big bird. Instead of going to a restaurant, let a restaurant take care of the turkey.
It’s crucial to order in advance. Then, pick up your turkey the day before (and in some cases, the day of) Thanksgiving. All that’s left is to follow reheating instructions and accept the compliments.
Here are four...Read more »
Justin Finney, a veteran of Nick & Toni's, is now co-chef at Rowdy Hall in East Hampton. He joins chef Ed Lightcap, who has been at the bistro-pub hybrid for 12 years.
The restaurant also is introducing a new snack menu. The additions include chipotle-deviled eggs, steamed pork buns, smoked pork sliders, candied bacon with blue cheese dressing, crisp eggplant fries, grilled andouille sausage,...Read more »
The country is in the midst of a knish crisis. When a September fire sidelined the nation's lead producer, Gabila’s Knishes in Copiague, the square fried knish just about disappeared — at least temporarily — from the deli scene.
This doesn’t mean that you can’t get a knish to kvell about. The other kind of knish — the more delicate, round baked variety — is flaky rather than crunchy. It's...Read more »
Foody’s, the sustainable restaurant that is among Newsday’s top 100 Restaurants in the Cheap Eats category, will serve its last supper on Sunday.
Bryan Futerman opened the eatery in 2005 in a Water Mill shopping center. Like many East End chefs, he strove to serve local, seasonal food, but Foody's was a resolutely family-friendly place, with well-priced burgers, pizzas and salads.
Futerman...Read more »
Country Corner Cafe, the distinctive log-cabin-style family-friendly restaurant set back from Main Road in Southold, has been resurrected. The eatery was opened in 1997 by Kelly Hunstein. In 2010 Hunstein sold it to Jennilee Morris, who renamed it Bonnie Jean’s. Now the property has been sold back to its original owner, its original name restored. Pablo Toribio has returned to his former post as...Read more »
Peconic Bay scallops, Long Island's own sweet, nutty, briny mollusks, are here. According to Ken Homan, owner of Braun Seafood in Cutchogue, "the season opened on Monday and we're starting to see the first harvests."
In the coming weeks, restaurants and fish markets all over Long Island will be offering this delicacy. If you’re heading east for this weekend’s Taste North Fork...Read more »
San Marzano Brick Oven Pizzeria in Merrick, which closed briefly for remodeling and expansion, has reopened with a menu that encompasses more than crisp-crusted wood oven pies. Now, you'll also find appetizers, pastas and entrees. And a bar serving beer (there are four on tap) and wine.
While the new menu retains the pizza roster of the past — a popular one was the Caprino...Read more »
Almond, the three-star French-American bistro in Bridgehampton, hosts a dinner pairing duck and Long Island wines on Thursday. Cost: $75. The dinner starts at 7 p.m.
The matches by chef Jason Weiner include duck dashi, or stock, with sunchokes and scallions, with the 2012 Paumanok Vineyards Cabernet Franc; duck prosciutto and torchon of foie gras with compressed pineapple...Read more »