The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
Valentine's Day is big at restaurants on Long Island and almost everywhere else. Here are some that are offering specials for the festivities, especially for dessert.
After the Chateaubriand or steamed lobster for two, decide among the Valrhona chocolate bombe, vanilla cheesecake, mocha creme brulee, or chocolate-covered strawberries at View in Oakdale.
After the coriander-crusted pork...Read more »
Kaji is the newest addition to Franklin Avenue's streets of sushi. And it's very good.
The bright, sleek, styish spot also takes you on an east-west side-trip. So, if you're not entirely devoted to uncooked fish, you'll eat well, too.
Two essential appetizers: duck spring maki, rolls that are shaped like cannoli and taste like Beijing duck; and crunchy, spicy tuna gyoza, atop housemade...Read more »
Getting cheesy in Garden City is the new Mac & Melts, specializing in all manner of mac and cheese preparations as well as grilled cheese and other sandwich melts. Here, you order at the counter and your food will be brought to you when it’s ready.
Chef Stuart Brown, former chef-owner of Fork & Vine in Glen Head, features such menu items as an all-American mac made with American and...Read more »
Franklin Avenue in Garden City holds its own as a certifiable Restaurant Row. Here’s a cross-section of the multinational offerings up and down the street. GRIMALDI’S COAL BRICK-OVEN PIZZERIA, 980 Franklin Ave., Garden City, 516-294-6565
A Garden City nexus for coal-oven pizza whose crusts stand up to the heartiest of toppings. Try the rich, savory garlic white (ricotta and mozzarella) pizza...Read more »
The Asian-fusion trendlet continues with the opening of Otaki Sushi in Garden City Park, just east of New Hyde Park.
Otaki Sushi offers the familiar array of sushi and sashimi, teriyakis and tempuras, traditional and more exotic sushi rolls. But the kitchen also prepares colorful fusion fare such as an eggplant "cha cha" roll, garlic-butter oysters, Cajun pepper tuna salad, and tuna-mango...Read more »
The party has started on Franklin Avenue.
Revel, aptly named and jammed on the weekend, is the new attraction on Garden City's restaurant row, cooking in the former site of the Viking Culinary Center.
The airy spot is sharp in the look and on the plate. Lots of hard surfaces and a very busy bar make it noisy. But there's a slightly quieter, more traditional dining area behind the...Read more »
Plancha Tapas and Wine Bar is newly uncorked in the Garden City space that last housed Upper Crust Cafe. The place is under the same ownership as Salumi in Massapequa.
Co-owner Joshua Kobrin said that plancha is the Spanish word for a big flat-top steel grill. Just such a grill is situated behind the bar and turns out many of the dishes on the menu of chef Giuseppe Agostino, former sous chef...Read more »
The Revel-ing has started in Garden City.
Revel restaurant is now open, in the transformed space that used to be the Viking Culinary Center on Franklin Avenue. The new restaurant features American cuisine, with international influences and a farm-to-table approach.
Revel's executive chef is David Martinez, whose resume includes stints at Bouley and Aureole in Manhattan; and the Sol Melia...Read more »
Last night I had the perfect hot-weather meal. I stopped by Shake Shack at the Gallery at Westbury Plaza, not for a burger, but for a chocolate malted ($5.50) made with the Shack’s own frozen custard. The air-conditioning was adequate at Shake Shack, but I decided to enjoy my icy-thick, liquid meal in the coolness of the neighboring Container Store, where I strolled the well-organized aisles and...Read more »
For years, said chef Alain Ribiere, customers at Jonathan's American Bar & Grill in Garden City Park had been asking him for gluten-free menu items. Gluten, a protein found in wheat, barley and rye, cannot be digested by people who suffer from celiac disease; other people are allergic to it, and still others avoid it out of a belief that a gluten-free diet is healthier.
So Ribiere went...Read more »