The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
In this week’s Newsday, Erica Marcus gives one-and-a-half stars to MoCA Asian Bistro, “the latest salvo in an Asian-fusion invasion that threatens Long Island's few remaining just-Chinese and just-Japanese restaurants.” The new Woodbury branch of MoCAs in Hewlett and Forest Hills takes over the space that used to house Nisen, and the new restaurant is even more lavishly decorated. The food,...Read more »
I’d never written about a business in Baldwin Harbor until I came across Mike’s Portuguese Chicken & Deli on Atlantic Avenue last summer. It didn’t look like much from the outside, but inside, I found owner Miguel Rodrigues’s soulful Portuguese cooking.
He cooked his spicy golden chickens in a nifty side-loading roaster and served them with freshly fried potato chips. Another specialty...Read more »
The addition of four new burgers to the recently revamped menu at Bobby’s Burger Palace necessitated an immediate trip to the Roosevelt Field branch of Iron Chef Bobby Flay’s burger chain.
Each of the burgers, at $7.95 apiece, was conceived by Flay, three with regional connections. All proved juicy — cooked medium-rare, as specified — and served on soft sesame-seeded buns with ideal bun-to-burger...Read more »
In a couple of weeks, La Marmite will be 40 years old. But it's also new.
Last year, owner Renzo Pedrazzi retired. He pretty much created the vintage continental restaurant, where you'd fearlessly order a seafood-filled crepe or baked clams, beef Wellington or rack of lamb, maybe duck a l'orange or Dover sole meunière, and perhaps chocolate mousse or a spin on gâteau Saint-Honore.
Pedrazzi,...Read more »
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 »