The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
It's young talent on stage Sunday at the Patchogue Theatre for the Performing Arts. Twenty-six children, 8 to 18 years old, are scheduled to participate in the variety show for cash prizes.
The production goes on at 7 p.m. Sunday at the theater, 71 E. Main St. Admission is $9 to $25. For additional information: 631-207-1313; patchoguetheatre.com
While you're in the neighborhood, you...Read more »
New to Huntington is Doppio Artisan Bistro, the Long Island branch of a Greenwich, Connecticut pizzeria-gelateria-trattoria. Executive chef Louis Barresi, who co-owns both restaurants with his brother, Joseph, launched the Huntington place with a third partner,Thomas Pescuma, who recently moved to the area.
Barresi said he learned to make pizza in Italy from a bread maker cousin in Altamura,...Read more »
Tom and Helene Suozzi may not be making the chicken parm or the pizza served at tonight's opening, but the political couple has been instrumental in renovating and relaunching Glen Cove's (and, probably, Long Island’s) oldest Italian restaurant, Stango's.
Now called Stango's at the Orchard, the restaurant's timeworn look has been refreshed while still conveying a sense of the past. Wood tables...Read more »
Vegans on Long Island may recall Jay Astafa, whose vegan pizza was named best in the nation by PETA (People for the Ethical Treatment of Animals) back in 2011. Astafa and his dad, Andy, who owned the 3 Brothers Pizza Cafe in Rockville Centre, have since sold their original restaurant (whose new owners have kept the name, menu and recipes) and, today, launch their 3 Brothers Pizza Cafe in Farmingdale....Read more »
Vegans on Long Island may recall Jay Astafa, whose vegan pizza was named best in the nation by PETA (People for the Ethical Treatment of Animals) back in 2011. Astafa and his dad, Andy, who owned the 3 Brothers Pizza Cafe in Rockville Centre, have since sold their original restaurant (its owners have kept the name, menu and recipes) and, today, launch the new 3 Brothers Pizza Cafe in Farmingdale....Read more »
Slinging its trademark “well done” coal oven-baked pizzas, a new branch of the Florida-based chain Anthony’s Coal Fired Pizza makes its Commack debut today. That brings the total to four Long Island branches, with the other three situated in Woodbury, Carle Place and Wantagh.
In addition to its traditional tomato and mozzarella pies, the chain turns out several variations, among them...Read more »
While Thomas Suozzi’s candidacy for Nassau County executive may be heating up local politics, it’s the renovation of Stango’s, a historic Glen Cove Southern Italian restaurant, that's on the front burner for his wife, Helene Suozzi.
Both Suozzis head a team of investors in the soon-to-reopen restaurant, believed to be the oldest Italian dining spot on Long Island.
“It’s still going to...Read more »
It was dinner at the mall for me last night, when a shopping errand at Walt Whitman Shops in Huntington Station drew me into California Pizza Kitchen for something relatively quick.
As chains go, this one is big on bright, fresh ingredients. That was apparent when a waiter proffered a sample of a new menu addition: Brussels bacon pizza ($13.50 for a whole pie). The crisp-crusted wedge was...Read more »
Grimaldi’s, the coal-oven pizza behemoth with branches in New York, New Jersey, Arizona, South Carolina, Texas and Nevada, has opened a location in Sea Cliff. (The Grimaldi’s in Garden City is not a part of the chain.)
Mike Napoli, who owns the Sea Cliff franchise, is a former Wall Street guy who decided (perhaps mistakenly, he now acknowledges) that he was up for something “more relaxing.”...Read more »
Another Anthony’s Coal Fire Pizza has hit Long Island, this one in Wantagh. The Florida-based chain, headed by Franklin Square native Anthony Bruno, already has two Nassau County branches, one in Woodbury and the other in Carle Place.
The new Wantagh spot features the same menu of “well-done” coal oven pies — the cauliflower version is a standout — and such “Italian soul food” specialties...Read more »