The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
Yes, after a one-year hiatus, the Greenport Chowder Festival returns, with 15 chefs competing for the trophy. The victor is chosen by popular vote.
Tickets to the fest are available online at www.eastendseaport.org or at the event. They're $12.50 per person in advance, $17.50 at the festival. Each ticket holder may cast one ballot.
Among the participating restaurants...Read more »
Kobe has replaced Aozora in the freestanding building on Jericho Turnpike that was previously Genji. The new restaurant, which features sushi and hibachi, is owned by the folks who used to operate Chopstix in Carle Place (now Kisoro).
The restaurant’s main dining room — where the sushi bar is — has a loungey vibe with red lighting and low chairs. Some more family-friendly booths are off to...Read more »
Petulant Wino uncorks in Aquebogue at 4 p.m.
It's co-owned by general manager Courtney Schaudel and Tom Schaudel, her father and the chef-restaurateur whose establishments include Be-Ju Sashimi & Sake Bar and Jewel in Melville, A Lure in Southold, and A Mano in Mattituck.
The eclectic restaurant moves into the site occupied by Comtesse Therese Bistro for the last three and one-half...Read more »
Grasso’s in Cold Spring Harbor is marking its 20th anniversary with a Sunday night “throwback” menu. Dishes and prices represent what the restaurant offered back in 1994, when the place first opened under the name Trattoria Grasso Due.
On the menu: grilled zucchini with Gorgonzola ($5.95), a triciolore salad with goat cheese ($5.95), chicken scarpariello ($15.95), asparagus risotto ($15.95)....Read more »
Banfi wines will highlight a five-course dinner of regional Italian food on Thursday, June 5 at La Tavola in Sayville.
The cost is $50. Reservations are recommended.
The event, dubbed "The Bounty of the Boot," will include snapper crudo, paired with San Angelo Pinot Grigio; mushroom cappelleti pasta with Centine Rosso; whole, roasted branzino with Castello Banfi Chianti Classico Riserva;...Read more »
The 146th Belmont Stakes could bring California Chrome the Triple Crown. It already has brought you the Blueberry Belmont.
This colorful cocktail was created at Marble Modern American Steakhouse in Floral Park by bar manager Doug Brickel and chef Matt Corbett. It's a vodka drink. They use Lucky Dog.
May you be one, too, at the finish.
14...Read more »
Seasons 52 is all about eating in tune with the season. On an evening I had some shopping to do at Roosevelt Field, the notion of a springlike dinner was particularly alluring.
The bonus here is that you get a calorie count for every dish on the menu — with nothing exceeding 475 calories. To start, my dinner companion and I shared a flatbread topped with roasted Roma tomatoes, basil and mozzarella...Read more »
Matteo’s in Roslyn Heights, one of Nassau’s most-popular spots for casual, family-style Italian dining, has undergone a transformation.
“It was time for a change,” said Gennaro Sbarro, who bought Matteo’s in 2008. “This concept has been around for 25 years and we wanted it to evolve into something fresh.”
Accordingly, Matteo’s dining room is now a harmonious blend of marble, wood and...Read more »
Villa Sorrento, a fixture in St. James for almost 20 years, has a new sensibility, thanks to its new chef. Rob Matthews, who formerly cooked at Kitchen a Bistro in St. James and La Plage in Wading River, has modernized the mostly Northern Italian menu and added a roster of daily specials.
On the menu are bucatini with lump crabmeat and diver scallops ($26), grilled cowboy rib-eye with...Read more »
The Hauppauge farmers market is under new management this year: Teachers Federal Credit Union, in whose parking lot the market takes place, has teamed up with the Kitchen Co-op, an Amityville-based commercial kitchen, to hold a market every Thursday from 11:30 a.m. to 5:30 p.m. The market launches on June 5 and the last day will be Oct. 30.
The Kitchen Co-op will be selling bread puddings....Read more »