The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
Sometimes, things are not quite what they seem.
Pictured above: "meatloaf, mashed potatoes, peas and carrots." It's a whimsical dessert at Jack Halyards in Oyster Bay. Chef John Brill constructs a chocolate-Heath bar-banana bread pudding, with vanilla ice cream and a brunoise of cantaloupe and kiwi. The gravy, of course, is warm chocolate sauce.
Visuals aside, it tastes good,...Read more »
New executive chef John Brill is livening up the cuisine at Jack Halyards in Oyster Bay.
Brill, much-praised for his work at Four Food Studio in Melville and the departed Blue Lagoon in West Babylon, sends out some very good seafood and does equally well with homey American dishes.
Try the grilled Atlantic swordfish finished with avocado relish and a citrus vinaigrette. Or...Read more »