The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
Joan Reminick reviews Cinco de Mayo in Calverton. “You know a Mexican restaurant is serious,” she writes, “when the menu includes pig's ear, tripe and tongue tacos, along with the more gringo-friendly chicken and shrimp. Upping the authenticity quotient at Cinco de Mayo: a chef who goes so far as to make his own soft corn tortillas.” Peter Gianotti visits Ting in Huntington, the successor to Dao...Read more »
The three tacos I had at for lunch at the Cinco de Mayo in Calverton were not only excellent; they also gave testimony to the authenticity and skill to be found at this new Mexican restaurant.
The spacious dining spot, open since November in the former home of Crossroads, is done up in red, green and white — the colors of the Mexican flag, proudly displayed.
Chef co-owner Refugio Iglesias,...Read more »
Calverton now has its own Mexican restaurant — Cinco de Mayo, which debuted two weeks ago in the space that once housed Crossroads.
Chef co-owner Refugio Iglesias has an impressive non-Mexican resume, having cooked at Manhattan dining spots such as The Harrison and Verbena. Here in Calverton, Iglesias serves the food of his native Puebla, Mexico.
On the still-evolving menu: spicy...Read more »
A 5-ton harvest of certified organic grapes, Long Island's first batch, has been completed in Calverton by farmer Rex Farr. He expects to sell them to local wineries.
"This was the first year," Farr said in an interview. Heavy rains wiped out 75 percent of the crop in 2009. Last year, the vines were pruned substantially to spur growth. The grapevines haven't been sterilized...Read more »