The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
Mekan Gyro & Grill in Medford does double duty as both a Turkish grocery and a counter-serve cafe. Fancy it’s not. But if you get past the lack of amenities (dinnerware is Styrofoam and plastic), you can eat amazingly well — and for very little money.
On a recent evening, a meal began with a plate of mixed appetizers ($9.95): Standouts included subtly garlicky hummus, tahini-enriched baba...Read more »
One of Long Island's top Turkish-Mediterranean restaurants just opened a new branch. Istanbul Cafe II, the offshoot of Istanbul Cafe in Centereach, is serving meze, kebabs and other Turkish and Mediterranean specialties in the St. James space that last housed FeelGoods Cafe.
Chef owner Sinan Yagci shuttles between both his restaurants. Although the new place lacks a brick oven for such specialties...Read more »
A simple, fresh salad; good bread. That’s all I want.
Last night at Ephesus, the family-run Turkish restaurant in Massapequa Park, that’s what I got. The bread, the flat-but-puffy Turkish pide, is made on the premises and makes Ephesus’s bread basket one of Long Island’s most appealing. The shepherd salad, $6.50, combines chopped ripe tomatoes, cucumbers, green peppers, onions, parsley, mint...Read more »
Mavi Grill & Deli brings the fare of Turkey and the Mediterranean to Mount Sinai. The table-service restaurant is owned by a married couple — native Long Islander Lauren Iaria-Kola and Turkish-born Tuncay (T.J.) Kola; the two originally met in California.
On the menu: Mavi delight for two, with hummus, falafel, babaghanoush, grape leaves, Feta cheese, Kalamata olives and pita ($9.95);...Read more »
Ali Ugan owns and operates three Wild Fig Turkish-Mediterranean restaurants on Long Island (Glen Cove, Garden City and Syosset) but the fourth one, which opened Monday in Roslyn, has a completely different format: You make your way down a dish-assembly line, first telling the servers behind the counter whether you’d like a “base” of flat bread (white or wheat), grain (jasmine rice or bulgur) or...Read more »