The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
Despite its name, The Olde Pub Bar & Grill is actually quite new. It takes over the Bellmore space that last housed Lincoln Station and, before that, Clearwater Charlie’s.
General manager Stephen Dixon described the place as having an “Irish pub feel” with wood floors, some lounge couch seating and flat screen TVs, for watching the game of the moment.
What distinguishes this pub...Read more »
New to Point Lookout is J.A. Heneghan’s Tavern, which takes over the space that used to house the Lazy Pelican.
Executive chef Nicole Roarke formerly cooked at the Loew’s Coronado Bay Resort in San Diego, Spice Market in Manhattan and Sugo in Long Beach. Roarke described the ambience as “rustic yet refined,” with a lot of old brick and wood, as well as a double-sided fireplace. The decor includes...Read more »
New in Oceanside is Phat Daddy’s Pub, occupying the former digs of Jonathan's, which was also an Irish pub. In fact, Phat Daddy's owner Michael Weiss said, the site has housed a bar since 1961.
This is one, though, that's serious about its food. A team of three chefs — Theresa Wallach, Scott Boutiette and Robert Reed — puts out a menu of pub-style specialties and just about everything...Read more »
The Farmingdale offshoot of the Plainview sports bar/restaurant The Main Event is now up and serving in the cavernous former digs of Kodiak’s. Not surprisingly, the new place doesn’t look all that different from its predecessor: lots of wood, some brick and metal and TV screens everywhere you look.
Fish is a forte here, since the owners, the Constantatos family, are also in the wholesale...Read more »
Meet Morrison's, the gastropub successor to Red Fish in Plainview. Like its predecessor, it is owned by restaurateur Art Bloom, this time, with his daughter, manager Shelby Poole, and her husband, co-chef Harry Poole. Both will be going back and forth between Morrison's and their Commack restaurant, Jackson's, while co-chef Jason Adams will remain in Plainview.
The restaurant, designed and...Read more »
The Point Ale House & Grill, which took over the former digs of The Bay House last August, just came under new co-ownership. And a new chef has come on board.
Frank Pignataro, who cooked at E.B. Elliott’s in Freeport, said he revamped the pub-style menu to jibe with the restaurant’s craft beer selection. “It blew my mind that there was no seafood before,” he said. Now, Pignataro offers...Read more »
Weekends are a 24-hour affair at the new Bread & Butter Bistro in Holtsville. The pub-style eatery, attached to the Ramada Plaza Long Island hotel, serves round the clock both Friday and Saturday.
British-born Piers Stringer, who is also executive chef at the Emporium in Patchogue, has scaled down his ambitious opening menu. Gone are the steak and biscuits and chicken potpie, replaced...Read more »
A recent meal at the newly expanded Maxwell’s in downtown Islip was an eye-opener. While the pub's owner's, Lessing's, may have invested much in the addition of a lovely new room with a big communal table, the company apparently hasn't put much thought into the dishes on the pub's newly revised menu.
Take, for example the promising-sounding Food Truck Tacos. The menu description of fish tacos...Read more »
Maxwell’s, a tavern and restaurant in downtown Islip, just completed an expansion to twice its original size, adding a new raised dining area, a communal table and a wraparound bar plus a fireplace. You'll also find outdoor seating with a fire pit for cooler nights.
A new pub style menu from executive chef Mario Villalobos includes Buffalo chicken wings with house-made blue cheese dressing...Read more »
Sometimes all you want is a burger and a beer. Both were on tap last night at The Republic pub in downtown Farmingdale. A board behind the bar listed 19 beers on tap. I asked the bartender for a wheat beer; he suggested Long Trail Belgian White. My pal went with the Sierra Nevada Ruthless Rye IPA. We were both very happy.
Pretty much everything pleased me at The Republic. From a roster of...Read more »