The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
There’s a bit of irony in the name of the burger spot that just made its debut in the former Plainview home of Cheeburger Cheeburger (which still has locations in Farmingdale and Great Neck). DirtyBurger is all about clean eating — hormone and antibiotic-free beef and from-scratch preparations. Even the ketchup is made on premises.
Chef-owner Ian Russo came up with the name after winning a...Read more »
Long Island's ever-expanding cadre of specialized burger spots has a new addition: Zinburger Wine & Burger Bar. The first branch of the chain to hit New York just opened Tuesday at Walt Whitman Shops in Huntington Station.
Unlike some burger places, this one offers full table service. The contemporary decor features lots of wood and earth tones, and the place has a full bar. The...Read more »
Hot off the grill: A new Smashburger has opened in New Hyde Park, joining existing locations in Hicksville, Port Washington and Wantagh.
The rule is that you order at the counter and get a number and your food will be brought to you. Burgers, which may only be had medium or very well done, are smashed and seasoned on the grill and served on “artisan” buns (egg, multigrain, spicy chipotle or...Read more »
BBD’s (which stands for Beers, Burgers, Desserts) just burst onto the Rocky Point dining scene. The 3,000-square-foot space, which once housed Fatty Beltbuckles, is a study in wood and steel, its chef-owner, Ralph Perrazzo, responsible for its design.
Perrazzo, who grew up in Lake Grove, has quite a resume, having cooked at Jean-Georges in Manhattan. He was also the pastry chef at Clio in...Read more »
BurgerFi, one of the newest burger franchise chains to hit Long Island, just opened its second location in the same Woodbury strip mall as Anthony’s Coal Fired Pizza. The original Long Island BurgerFI is in Oceanside. At both places, sustainability figures into both the decor and the food.
Having tried the burgers at the original spot (click here to read about them), I stopped into the...Read more »
Beef, bison or boar? That's only one of the myriad choices you'll have to make after a perky server takes you through the complicated menu at the newly opened Bareburger in Great Neck.
Unlike most burger chains, this small New York City-based franchise, known for its ''free-range, pasture raised, humanely raised, antibiotic-, gluten- and hormone- free" meats, offers table service and...Read more »
It’s opening day at Dairy Queen Grill & Chill in Massapequa and the people standing in line are poised to attack frozen Blizzards (soft-serve reduced-fat ice cream laced with cookies, fruit or candy), ready to dive into GrillBurgers dripping with cheese.
While this isn’t Long Island’s first Dairy Queen ever, for now it’s the only one — and the first Grill & Chill franchise, which goes...Read more »
Monday marks the launch of Slider Joe’s, a counter-serve eatery taking a new tack. “Our motto is ‘Right size, not supersize,’” said co-owner John Evangelista. That means instead of a hefty 1/3 pound burger, you're looking at a 2 ½ ounce patty on a slider-sized Martin potato roll.
And it’s not just the classic hamburger slider ($2.30) on the menu. The “Tuscan Joe” features a seasoned...Read more »
Bareburger, the Queens-based chain that specializes in burgers both sustainable and exotic, opens Tuesday at 5 p.m. in Great Neck. For now, only dinner will be served; lunch should follow in about a week.
Bareburger opened its first location in Astoria in 2009 and, over the next four years, 11 more sprang up in Manhattan, Queens and Brooklyn. The restaurants have a hip, rough-hewn look and...Read more »
The new BurgerFi in Oceanside is sleek and modern with accents of green — both the color and the concept. This is the first branch of a Florida-based franchise chain to open on Long Island; sustainability — both in decor and menu — is central to its concept.
While I was glad my burger was hormone and antibiotic-free, I wished I could have gotten it medium-rare. Instead, I was told, the...Read more »