The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
Out of the Blue Seafood, a fish market, seafood wholesaler and eatery, has taken over the former Hampton Bay digs of Brewsters Seafood Market.
Here, you can order at the counter and eat at a cafe table or, in good weather, at an outdoor picnic table. You can also get prepared food to go.
Currently, the place is running a Monday-to-Thursday lobster “twofer” wherein you get two 1-1/4 pound...Read more »
What was known as Claudio's in Glen Cove has changed its name to Ristorante Da Claudio.
The action followed an allegation of trademark infringement by Claudio's, the seafood restaurant in Greenport.
Ristorante Da Claudio is in the former location of La Pace With Chef Michael, which succeeded the landmark La Pace there.
Ristorante Da Claudio earned a two-star rating in Newsday in...Read more »
O'Hara's Ale House & Grill has opened in the Port Washington space that used to house J.T. Bullitt. The new establishment, owned by Thomas O'Hara and Ken DeNicola, has an impressive beer lineup, with about 30 brews on tap including four Irish imports (O'Hara's and Smithwick's red ales, Killian's red lager, Murphy's stout) and Magners Irish cider.
The menu, created by chef Jonathan Chevlin,...Read more »
The former Highway Diner & Bar in East Hampton, which had been replaced this past summer by Shuko, a pop-up version of a Manhattan Japanese restaurant, has reopened. Well, sort of. As manager Nelly Moudime explained it, the place is under different ownership with new chefs and a new menu. The original name stays. “We felt like keeping some kind of continuity to make people feel comfortable,”...Read more »
Papa Joseph's Italian Restaurant is up and running in the former Manorville digs of Michelangelo.
The newly renovated dining spot/pizzeria/catering hall is owned by Joseph Passanante, whose son, also named Joseph Passanante, is chef. Passanante previously cooked at Cafeteria in Manhattan. He described his repertoire as “traditional and more modern Italian” with dishes from both Northern...Read more »
The Refuge Food & Spirits, the new restaurant occupying what used to be Four Food Studio, is open for lunch. The menu is an abbreviated and slightly less expensive version of the dinner menu, with more salads and sandwiches.
Among the highlights: Guacamole ($12) is made to order and served in a heavy stone mortar. Empanadas ($3) and pizzas ($11.95 to $13.95) capture the restaurant’s Italian-Latino...Read more »
Your first holiday gift has arrived.
Massimo Fedozzi is back to his stellar form at Pentimento, Dennis Young's longstanding Italian landmark. Fedozzi, who earned high praise for his cooking at the now-gone Vero in Amityville and Palio in Jericho, runs the kitchen. And his regional Italian food is excellent.
Try tortelli di zucca -- airy, slightly sweet, stuffed with roasted butternut...Read more »
In and out of Commack in a flash: Dori Korean Restaurant, the last in a string of Korean dining spots to occupy a little chalet-like structure on Jericho Turnpike.
The restaurant, which also served a few Chinese dishes, made its debut in March of this year. It received a star and a half in a July review. Interestingly, the best dish in its repertoire was a Korean take on a Chinese chicken...Read more »
Former major league baseball player Lee Mazzilli will be signing bottles of New York Yankees Wine on Nov. 15 at Stew Leonard's Wines, which will host a tasting at its Carle Place shop.
Three wines with the Yankees' interlocking NY logo label will be available: 2012 New York Yankees Reserve Russian RIver Valley Chardonnay, 2011 New York Yankees Reserve Paso Robles Cabernet Sauvignon, and 2013...Read more »
In this week’s Newsday, Peter M. Gianotti awards three stars to Caci North Fork, the rustic Italian that “quietly slipped into Southold in late summer. It’s making a lot of noise now.” Chef Marco Pellegrini, a recent transplant from Italy, serves “superb” pastas such as gnocchi (with Gorgonzola or all’Amatriciana), pappardelle Bolognese, tagliolini with white truffles. Steaks, roasts, desserts,...Read more »