The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
Half-price discounts on some major bottles highlight the "winter wine tour" at Prime in Huntington and Tellers: An American Chophouse in Islip from March 11 to 16.
The restaurants also will offer a $50 prix fixe menu during the vinous week.
The Prime menu includes main dishes such as filet mignon, Scottish salmon, pan-roasted chicken and pan-seared Long Island duck breast. At Tellers,...Read more »
Sur, an Argentine-style steakhouse, has opened in Huntington at the site that housed Canterbury Ales for decades.
The new restaurant is the offspring of Tango Argentinian Steakhouse in Central Islip. The co-owners are Nicolas Kalaitzis, Osvaldo Sanchez, and Juan Reartes, who's also the chef.
Kalaitzis said they planned to bring to Huntington the more popular courses served in Central...Read more »
Thomas Rougey, part of the opening team at Verace in Islip, is the restaurant's new executive chef. The menu is not changing much.
Rougey succeeds Lenny DeFelice, who no longer is associated with Bohlsen Restaurant Group, which owns Verace.
Rougey, an East Islip resident, is the son of Pierre Rougey of Barrique in Babylon. He was born in Brittany. He was a line cook at Verace and later...Read more »
Verace in Islip is doing its part to encourage Long Islanders to stay up later: The Italian restaurant deeply discounts its entire dinner menu for the last hour of service every day — that’s 10 to 11 p.m. weekdays, 11 p.m. to midnight Friday and Saturday, 9 to 10 p.m. on Sunday. Keep your eyes — and mouth — open and you’ll enjoy pizzas, usually $11 to $13, for $6 to $10. Pastas, usually $15, are...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 »
The vegetarian population of Long Island has a new place to call its own. It's Vege Favor, occupying the spacious Islip storefront that, years ago, housed King’s Wok. The menu features vegetarian fare with a Chinese accent.
Manager Kathy Zhu said the counter-serve eatery is “green and healthy” in both design and menu, offering freshly squeezed and blended juices, along with lots of fresh vegetables,...Read more »
In this week’s Newsday, Peter Gianotti revisits Tellers, which opened in 1999 in the grand edifice that originally housed the First National Bank of Islip. Executive chef Edward Villatoro, he writes, “is the new reason to invest in Tellers.” Steakhouse standards are uniformly fine, but so too are pea-mushroom-brisket risotto, veal tortellini carbonara, house-cured bacon and scene-stealing desserts....Read more »
Brewery Ommegang's exceptional suds will highlight a six-course, beer-tasting dinner on Tuesday at three-star Roots Bistro Gourmand in West Islip.
The cost is $75 per person, plus tax and tip. The April 9 dinner starts at 6:30 p.m.
The menu from chefs Philippe Corbet and James Orlandi includes crisp pork belly and oysters paired with Ommegang's Belgian-style pale ale; marinated and caramelized...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 »
Easter Sunday dining is almost as popular at restaurants as it is at the family table. Here are three places where you can celebrate. Reservations are recommended.
Mirabelle in Stony Brook offers a $62 fixed-price dinner, plus tax and tip, from 1 to 7 p.m. Among the dishes: asparagus custard, asparagus-chervil salad with smoked salmon, spring pea soup, Sauternes-poached foie gras, loin of...Read more »