The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
The North Fork’s Bedell Cellars 2009 Merlot is one of three wines to be served at the luncheon following the Presidential Inauguration on Jan. 21.
“It’s a rare honor, for sure,” said Trent Preszler, CEO of the Cutchogue-based winery. Since 1897, he said, when Congress hosted its first inaugural luncheon for the president and vice president, the wines served have been either from France or,...Read more »
Grab your maracas; Havana Central has joined the lively mix of restaurants at Roosevelt Field.
The bi-level spot, part of a small Manhattan-based chain, has taken over the former Modell’s space, transforming it into a “palatial” vision of pre-revolutionary Cuba. Even the bar was designed to resemble the one at the original Sloppy Joe’s Bar in old Havana.
On the menu: empanadas...Read more »
It’s game time at Game Master Grill, a Mineola restaurant where patrons can play board games while eating hamburgers and ribs.
Owners and brothers Duane and Dave VanderWerf have a board game store in Hicksville, which has a limited menu. The new Mineola store/restaurant expands on that with offerings like quesadillas for $6.95, salads, and sandwiches (Granny Smith apples thinly sliced with...Read more »
Mitch SuDock is a talented chef. And a restless chef. Hardly a month goes by where the co-owner of Mitch & Toni’s doesn’t try out a new promotion. The latest: Sunday supper.
SuDock, who was named a Newsday all-star chef in 2011, has just introduced a family-style menu to be served every Sunday night. It features salads and pastas that can all be ordered “large” (serves 2) or “family” (serves...Read more »
Another restaurant that didn’t make it to 2013: Singha Thai in West Babylon.
The modest little Thai spot got a 2 ½ star rating in 2010. “Zero ambience,” read the review. “But plenty of panache — on the plate.”
Well remembered are sticky rice with chicken and vegetables wrapped in a banana leaf — an Asian tamale and drunken noodles that offered “both a jolt and a hug.”
Above: Stuffed...Read more »
Nautilus Café was always notable for being on the wrong side of Woodcleft Avenue — that is, not overlooking the water on Freeport’s Nautical Mile. But now the restaurant has distinguished itself by being one of the first to reopen after the devastation of superstorm Sandy. As of Dec. 12, it has been open seven days a week, for lunch and dinner. (A mere two weeks after the storm, Jeremy’s Ale...Read more »
The closest place to get coffee in the Shirley and Mastic area for years has been fast-food restaurants like Dunkin’ Donuts and McDonald’s.
Until last Friday, when a new coffeehouse, Tend Coffee, opened in Shirley, adjacent to Friendly’s.
The 875-square-foot shop, certified by the Northeast Organic Association, is run by the husband-and-wife team of Susan and Daniel Kennedy. Susan...Read more »
Maggie’s on Park may not sound like the name of an Italian restaurant, but this spacious and pubby-looking spot in Massapequa Park is so called because of the nickname of owner Ambrose Magliocco.
Executive chef John Orphanos, who composed the “Italian American bistro” menu, formerly cooked at Canterbury Ales Oyster Bar & Grill in Oyster Bay and the departed Gabrielle’s Brasserie and Wine...Read more »
There's almost no limit to what $24.95 will get you at Sunday brunch at VERO Italian Kitchen & Lounge in Amityville. The Italian restaurant, under chef Massimo Fedozzi, just received a 3 1/2 star rating from Newsday's Peter Gianotti.
The meal is served between 11 a.m. and 3 p.m.; order anything and everything you want off an a la carte roster. Every table also gets a big plate...Read more »
Peter M. Gianotti has us craving Italian cuisine after visiting Vero, the Amityville restaurant that's been resurrected. Smartly, chef Massimo Fedozzi remains to cook what Peter refers to as "his appealing menu, which delivers a taste of authenticity in plates small and large."
Joan Reminick's Cheap Eats saw her in Bellmore at Lincoln Station Bar & Grill. Isn't it the perfect...Read more »