The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
Yevma Authentic Greek Cuisine has opened in the newly remodeled East Meadow digs of the former Gyrolicious.
In charge of the kitchen is chef Peter Mesaris, who hails from Greece, where he was executive chef for a catering concern. In the New York area, he cooked at Esperides in Astoria and at Estia in Manhattan.
His repertoire includes house-made gyro (beef-and-lamb as well as chicken,...Read more »
The stretch of Merrick Road between the Wantagh and Meadowbrook parkways is home to a surprisingly large concentration of Asian eating spots. Joining that mix is Danny’s Chinese Kitchen, which offers takeout, delivery and a few tables for eating in — counter service only.
Owner Danny Antin, who has no Chinese ancestry, said he worked at Chinese restaurants as a teenager and “fell in love with...Read more »
Torn between an after-dinner drink and dessert? Frosae Wine Sorbae is the answer. It’s a smooth, refreshing sorbet that’s made from wine (and contains about 5 percent alcohol). Frosae started out as a food-service product aimed at restaurants, but now the producers have introduced quart containers in selected King Kullen supermarkets.
Frosae comes in three varieties. Royal Red is made with...Read more »
Looks as though Nassau County can't get enough of the salty-sweet-sour-spicy complexity inherent in Thai cuisine. Witness the latest three Thai restaurant openings on the South Shore.
In Oceanside, Lemongrass Thai & Chinese restaurant just took over the Long Beach Road space that last hosted Volcano’s Burgers & Salads. Included in the restaurant's Thai repertoire are such dishes...Read more »
If you plan to check out the Huntington art scene this weekend, you should expect the gallery-hopping to get your appetite going. Here, then, are five places to eat, each with its own brand of artistic appeal.
IDEAL CHEESE & WINE CAFE, 308 Main St., Huntington, 631-923-3434In the rear of a cheese shop is a dining space lined with colorful paintings. Debate the influence of Cezanne as you...Read more »
When I was growing up, my best friend was Japanese and her mother — whose lasagna was as good as her sukiyaki — was the culinary idol of my childhood. Perhaps that’s where my unreasoning love of authentic Japanese restaurants comes from.
Unfortunately (for me), authentic Japanese restaurants are rare on Long Island. When I say “authentic,” I mean serving only traditional Japanese food — no...Read more »
George Hirsch, the Noyack-based chef and host, from 1994 to 2011, of the public television show “Living it Up,” is at it again. His new show, “George Hirsch Lifestyle,” debuts Sunday at 2:30 on public television station WLIW/21 and runs for 13 weeks.
Hirsch, who cooked up a Labor Day feast for Newsday last summer, will be focusing on simple home cooking and local products. In the first episode,...Read more »
So far, outfielder Andrew Brown is the Mets' Opening Day slugger.
But in the meat of the order is Pat LaFrieda.
The purveyor's blend has become the "Official Burger of the Mets." It's dubbed the "Citi Field Amazin' Burger," and the 10-oz. Black Angus blend will be served at the ballpark's restaurants, clubs and concession stands that serve hamburgers.
The revered burgers at Shake...Read more »
E.A.T.S. Social House has opened in East Massapequa, adding to Long Island's gastropub boomlet.
The new spot is pouring at the former address of Alaine's.
Under the heading "tapas," the kitchen sends out fare such as crabcakes and fried calamari, honey-barbecued chicken wings and fried eggs, flatbreads and Bavarian pretzels, cheese fries and macaroni and cheese.
The restaurant...Read more »
Lola wrestles with a profound question: What comes first, the chicken or the egg?
Both are outstanding at the Great Neck restaurant's Sunday brunch.
New to the menu: crisp, twice-fried "maple chicken" that tastes almost candied with Vermont maple syrup and notes of black truffle. It's a delicious combo of sweetness, savoriness and crunch, atop the house's fluffy biscuits. Michael Ginor's...Read more »