The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
Plans to reopen J. Michaels Tuscan Steakhouse in Oyster Bay have been shelved. The restaurant has closed permanently.
Former co-owner and chef Vincent P. Michaels said the expected makeover, turning the Oyster Bay spot into an Italian restaurant, won't happen. The future of the site, best remembered for the Mill River Inn, is uncertain.
The original J. Michaels Tuscan Steakhouse is open...Read more »
Wild Honey has a sweet spot at the corner of South Street and East Main in Oyster Bay. And diners who'd like some alfresco with dinner find a pleasant perch there.
It's a warm-weather scene these days, befitting the address that once housed the summer offices of President Theodore Roosevelt.
Wild Honey is a popular local hangout, where the food and the wine are fine, with service to...Read more »
J. Michaels Tuscan Steakhouse in Oyster Bay is closed and expected to reopen next month with a new emphasis on Italian cuisine.
And the original J. Michaels Tuscan Steakhouse in Northport, where prime steaks have reigned, is offering a fixed-price dinner focused on the Italian part of the menu. It's likely to be the template for the Oyster Bay restaurant.
Both establishments will continue...Read more »
The new J. Michaels Tuscan Steakhouse in Oyster Bay is as welcome as the original was in Northport. They're both excellent. J. Michaels, Part II, is situated in the cozy site that for many years housed the Mill River Inn and, briefly, Serata. It's a dining room dramatically different from the flashy, disco-ball-and-TVs Serata period, though vestiges remain. What definitely changed is the food....Read more »
In this week’s Newsday, Peter Gianotti reviews the revamped and retooled Jack Halyards American Bar & Grill in Oyster Bay. Under the assured direction of chef John Brill, “the successor to Fiddleheads, a seafood house, expands the repertoire in this dimly lit stretch of downtown Oyster Bay. Once more, there's life north of Main Street.” Joan Reminick visits Maxwell’s in Islip, a boisterous...Read more »
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, too. If...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 the crisp-skinned...Read more »
John Brill has taken over as executive chef at Jack Halyards American Bar & Grill in Oyster Bay. Over the past decade or so, Brill has cooked at a number of Long Island restaurants, among them Red Fish in Plainview, the former 105 Harbor in Cold Spring Harbor, Four Food Studio in Melville and Blue Lagoon in West Babylon. When asked to name some signature items, Brill said he likes to get playful...Read more »