+-
LA BISTECCA, Valley Stream The resaturant's osso buco (Credit: Jeremy Bales)

LA BISTECCA, Valley Stream

The resaturant's osso buco is very tender, very good.

See more photos.

Best fine dining reviews of 2012

Restaurant critic Peter M. Gianotti tastes the best of the best to discover which establishments are truly worth the high price tag. Of all his reviews so far this year, here are his favorite fine dining spots.

Jonathan's Ristorante is one of the restaurants participating
(Credit: Johnny Simon)

Jonathan's Ristorante is one of the restaurants participating in Dine Huntington Restaurant Week 2015.

JONATHAN'S RISTORANTE, Huntington he top appetizer is an
(Credit: Johnny Simon)

JONATHAN'S RISTORANTE, Huntington

he top appetizer is an excellent, blond fritto misto of calamari, shrimp and zucchini, sent out with anchovy-driven mayo and a light tomato sauce, that encourages you to keep eating.

See more photos.

JELLYFISH, Centerport We say: Jellyfish is an aquatic
(Credit: Johnny Simon)

JELLYFISH, Centerport

We say: Jellyfish is an aquatic museum. A party venue. A historic 19th century "cottage." And, oh yes, a restaurant whose kitchen is commanded by all-star chef James McDevitt, its sushi bar under Morimoto alum Johnny Shih.

See the review.

ADVERTISEMENT

ADVERTISE HERE
JELLYFISH, Centerport A volcano roll with spicy tuna,
(Credit: Johnny Simon)

JELLYFISH, Centerport

A volcano roll with spicy tuna, avocado and fried crab.

See more photos.

TOPPING ROSE, Bridgehampton We say: Tom Colicchio, the
(Credit: Gordon M. Grant)

TOPPING ROSE, Bridgehampton

We say: Tom Colicchio, the celebrity toque behind TV's "Top Chef" and the Craft restaurant group, expands his empire, orchestrating Topping Rose House. It's a great show.

Read the review.

TOPPING ROSE, Bridgehampton Tom Colicchio and chef de
(Credit: Gordon M. Grant)

TOPPING ROSE, Bridgehampton

Tom Colicchio and chef de cuisine Ty Kotz make Topping Rose House locavore central with monthly menus that highlight East End purveyors and farms. A November offering includes spice-roasted lobster is prepared with braised onions, saffron and fennel.

See more photos.

LA BISTECCA, Valley Stream We say: This new
(Credit: Jeremy Bales)

LA BISTECCA, Valley Stream

We say: This new restaurant reminds you why some things outlast the trendlet del giorno, not for any sentimental reason but because they're just good.

Read the review.

LA BISTECCA, Valley Stream The resaturant's osso buco
(Credit: Jeremy Bales)

LA BISTECCA, Valley Stream

The resaturant's osso buco is very tender, very good.

See more photos.

ADVERTISEMENT

ADVERTISE HERE
ROOTS BISTRO GOURMAND, West Islip We say: The
(Credit: Alessandro Vecchi)

ROOTS BISTRO GOURMAND, West Islip

We say: The art and science of bistronomy are perfected at Roots, one of the year's best restaurants.

Read the review.

ROOTS BISTRO GOURMAND, West Islip Go whole hog
(Credit: Alessandro Vecchi)

ROOTS BISTRO GOURMAND, West Islip

Go whole hog with pressed suckling pig, a slowly cooked wonder finished with caraway-lavender honey and caramelized heart of palm.

See more photos.

NICK & TONI'S, East Hampton We say: Executive
(Credit: Gordon M. Grant)

NICK & TONI'S, East Hampton

We say: Executive chef Joseph Realmuto's take on Italian, Mediterranean and New American cuisine stays fresh in-season and off. Nick & Toni's emphasized local ingredients before the term "locavore" reached the dictionary.

Read the review.

NICK & TONI'S, East Hampton The colorful, savory
(Credit: Gordon M. Grant)

NICK & TONI'S, East Hampton

The colorful, savory vegetable-and-goat cheese terrine could seduce your local butcher.

See more photos.

KASHI SUSHI & STEAKHOUSE, Rockville Center We say:
(Credit: Adrian J. Fussell)

KASHI SUSHI & STEAKHOUSE, Rockville Center

We say: Kashi S&S adds hibachi cooking to an already lively mix. If you're devoted to the style, flames shooting and metal clanging, here's a fine place to revel in it. But, as at the first Kashi, sushi and sashimi, with some New American additions, are the primary reasons to eat here.

Read the review.

ADVERTISEMENT

ADVERTISE HERE
KASHI SUSHI , Rockville Centre A sushi and
(Credit: Adrian J. Fussell)

KASHI SUSHI , Rockville Centre

A sushi and sashimi platter artfully prepared by head chef Andy Lin.

See more photos.

THE PLAZA CAFE, SouthamptonWe say: There are favorites,
(Credit: Doug Young)

THE PLAZA CAFE, Southampton

We say: There are favorites, there are classics, there are local hangouts. And, after all the fins and shells, all the steaming and broiling, frying and searing, there's The Plaza Café -- the best seafood house on Long Island.

Read the review.

THE PLAZA CAFE, SouthamptonA signature dish, grilled Montauk
(Credit: Doug Young)

THE PLAZA CAFE, Southampton

A signature dish, grilled Montauk swordfish with sweet sausage.

See more photos.

18 BAY, Shelter IslandWe say: Each generous course
(Credit: Randee Daddona)


18 BAY, Shelter Island

We say: Each generous course at the prix-fixe, Italian-New American restaurant is prepared with lapidary precision, coaxing the fullest flavor from any ingredient.

Read the review.

18 BAY, Shelter IslandThough the menu changes regularly,
(Credit: Randee Daddona)



18 BAY, Shelter Island

Though the menu changes regularly, the antipasti one night included a braised short rib topped with cucumber kimchee.

See more photos.

ADVERTISEMENT

ADVERTISE HERE
HENDRICK'S TAVERN, Roslyn We say: Brothers George and
(Credit: Johnny Simon)



HENDRICK'S TAVERN, Roslyn

We say: Brothers George and Gillis Poll have transformed what was the creaking George Washington Manor into the Gold Coast's newest playground, a savvy New American showcase.

Read the review.

HENDRICK'S TAVERN, Roslyn
(Credit: Johnny Simon)



HENDRICK'S TAVERN, Roslyn

"Linguini Zsa Zsa," an interpretation of pasta carbonara with pancetta and a fried egg.

See more photos.

ANDRRA, East Hampton We say: Sleek as a
(Credit: Doug Young)



ANDRRA, East Hampton

We say: Sleek as a yacht, Andrra glides into Three Mile Harbor ready to revel. The kitchen veers Mediterranean and Adriatic, with an occasional Aegean side trip, and the smooth ride is courtesy of executive chef and co-owner Sami Krasniqi.

Read the review.

ANDRRA, East Hampton Baked clams are prepared with
(Credit: Doug Young)



ANDRRA, East Hampton

Baked clams are prepared with Gardiner's Bay cherrystones and Mediterranean herbs.

See more photos.

THE BELL & ANCHOR, Sag Harbor We say:
(Credit: Doug Young)



THE BELL & ANCHOR, Sag Harbor

We say: Here's a confident, stylish, unpretentious, full-flavored eatery, with first-class seafood, plus a water view.

Read the review.

ADVERTISEMENT

ADVERTISE HERE
THE BELL & ANCHOR, Sag Harbor The lobster
(Credit: Doug Young)



THE BELL & ANCHOR, Sag Harbor

The lobster cobb salad, prepared with corn, avocado, tomato, egg, blue cheese and bacon.

See more photos.

MONSOON ASIAN KITCHEN AND LOUNGE, Babylon We say:
(Credit: Doug Young)



MONSOON ASIAN KITCHEN AND LOUNGE, Babylon

We say: In a transformed 1922 bank building, Monsoon's ambitious, clever, full-flavored adaptation of cuisines Chinese, Thai, Vietnamese and more comes alive via executive chef Michael Wilson.

Read the review.

MONSOON ASIAN KITCHEN AND LOUNGE, Babylon A whole
(Credit: Doug Young)



MONSOON ASIAN KITCHEN AND LOUNGE, Babylon

A whole Peking duck for two is served with cucumber, scallion, hoisin and steamed buns.

See more photos.

ANTONETTE'S CLASSICO, Rockville Centre We say: Antonette's Classico
(Credit: Yana Paskova)



ANTONETTE'S CLASSICO, Rockville Centre

We say: Antonette's Classico does prepare plenty of familiar Italian-American fare and its regional Italian plates from north and south. But it's the handful of Sicilian flavors that immediately makes the newcomer a distinctive destination.

Read the review.

ANTONETTE'S CLASSICO, Rockville Centre The stuffed artichoke with
(Credit: Yana Paskova)



ANTONETTE'S CLASSICO, Rockville Centre The stuffed artichoke with olives.

See more photos.

ADVERTISEMENT

ADVERTISE HERE
ORTO, Miller Place We say: The road map
(Credit: Johnny Simon)



ORTO, Miller Place

We say: The road map of Italy in Eric Lomando's head takes you to places untraveled and tastes unexplored with a mix of Italian, Italian-American and basically Lomandian dishes.

Read the review.

ORTO, Miller Place Pork with sunchokes, onions and
(Credit: Johnny Simon)



ORTO, Miller Place

Pork with sunchokes, onions and bacon jus.

See more photos.

RIALTO, Carle Place We say: For 27 years,
(Credit: Johnny Simon)



RIALTO, Carle Place

We say: For 27 years, Rialto has been one of the best continental restaurants on Long Island. Under new ownership, the comfortable, relaxed spot still is.

Read the review.

RIALTO, Carle Place Veal osso buco, served on
(Credit: Johnny Simon)



RIALTO, Carle Place

Veal osso buco, served on a bed of risotto.

See more photos.

JEWEL, Melville We say: Glittery Jewel stands out
(Credit: Doug Young)



JEWEL, Melville

We say: Glittery Jewel stands out for size, setting and star chefs. It's the latest theatrical production under the byline of Long Island's roving restaurateur, Tom Schaudel.

Read the review.

ADVERTISEMENT

ADVERTISE HERE
JEWEL, Melville Butter-poached lobster with lobster risotto, mushrooms,
(Credit: Doug Young)



JEWEL, Melville

Butter-poached lobster with lobster risotto, mushrooms, leeks, black truffle and caviar.

See more photos.

MARKET BISTRO, JerichoWe say: The trip from farm
(Credit: Agaton Strom)



MARKET BISTRO, Jericho

We say: The trip from farm to table is a popular, increasingly trendy one. You'll enjoy the result at Market Bistro.

Read the review.

MARKET BISTRO, JerichoBlue crab claw salad, with avocado
(Credit: Agaton Strom)



MARKET BISTRO, Jericho

Blue crab claw salad, with avocado and scallions.

See more photos.

INSIGNIA PRIME STEAK AND SUSHI, Smithtown We say:
(Credit: Randee Daddona)



INSIGNIA PRIME STEAK AND SUSHI, Smithtown

We say: Insignia swaggers into town with headliner confidence and showstopping cost. All that's missing is the casino. You're not here for subtlety, but executive chef Mikhail Apelsinov provides that and, naturally, more.

Read the review.

INSIGNIA PRIME STEAK AND SUSHI, Smithtown Bone-in-rib steak.
(Credit: Randee Daddona)



INSIGNIA PRIME STEAK AND SUSHI, Smithtown

Bone-in-rib steak.

See more photos.

ADVERTISEMENT

ADVERTISE HERE
PRIMO PIATTO, HuntingtonWe say: An atmospheric pizzeria-trattoria that
(Credit: Jeremy Bales)



PRIMO PIATTO, Huntington

We say: An atmospheric pizzeria-trattoria that deserves to have its Sicilian-style in the Meatball Hall of Fame.

Read the review.

PRIMO PIATTO, HuntingtonPasta with meatballs.See more photos.
(Credit: Jeremy Bales)



PRIMO PIATTO, Huntington

Pasta with meatballs.

See more photos.

BIVIO, Huntington We say: The polished, soft-hued generous
(Credit: Jeremy Bales)



BIVIO, Huntington

We say: The polished, soft-hued generous Italian newcomer quickly has established itself as a local magnet. That's due to the very professional service, and especially to chef Pastor Alfaro.

Read the review.

BIVIO, Huntington Avocado with crab meat appetizer. See
(Credit: Jeremy Bales)



BIVIO, Huntington

Avocado with crab meat appetizer.

See more photos.

CIAO BELLA, Hewlett We say: Freddy Sammarone runs
(Credit: Agaton Strom)



CIAO BELLA, Hewlett

We say: Freddy Sammarone runs this little Italian eatery with big flavors. His menu changes regularly, but it's consistently very good.

Read the review.

ADVERTISEMENT

ADVERTISE HERE
CIAO BELLA, Hewlett Cavatelli bolognese. Read the review.
(Credit: Agaton Strom)



CIAO BELLA, Hewlett

Cavatelli bolognese.

Read the review.

Comments

Newsday.com now uses Facebook for our comment boards. Please read our guidelines and connect your Facebook account to comment.