The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
Bramasole Italian Restaurant has taken over the New Hyde Park space that last housed Vintage and, before that, Testaccio at the Gardens. Chef-owner Domingo Rodriguez, who cooked at Cara Mia Due in Seaford, said he named the dining spot for the house in the movie “Under the Tuscan Sun.” Its interior is painted a sunny yellow and warmed by a fieldstone fireplace.
Instead of authentically...Read more »
Say hola to Corazon de Cuba, which takes up residence in the bilevel Long Beach space that last hosted Cuban Crocodile.
Co-owner Armando Lopez said that the restaurant's chef, Noe Dominguez, hails from Cuba and cooked at a few Cuban restaurants in Manhattan. “Everything is made fresh, in house,” he said.
On the menu: beef, chicken, shrimp or broccoli and cheese empanadas ($2.95 each),...Read more »
What could be more welcome this frigid winter than a restaurant named Bahama Breeze? The first New York branch of an Orlando-based chain, under the umbrella of Darden Restaurants, just opened in a sprawling new building at Smith Haven Mall in Lake Grove, fronting Middle Country Road.
I took a quick peek inside, making note of the island-style decor featuring potted palms and live tropical...Read more »
Woody’s American Grill is up and grilling in West Babylon. The casual new counter-serve spot offers a simple menu of American fast-food favorites — burgers, hot dogs and sandwiches. It’s owned by two West Babylon natives — Woody Kerzner (former owner of Green Cactus Grill, which Woody's replaces), and his business partner, Larry Doyle.
“You walk in and feel you’re at some kind...Read more »
A new branch of the Northport-based Cilantro Mexican Inspired Food is now composing tacos, burritos, fajitas and salads in the Huntington space last occupied by Wild Rocket.
Lots has changed since the original Cilantro opened last year, according to owner Artie Burke, who collaborated with chef Christian Velasco on the current menu at both places, now equipped with convection ovens.
The...Read more »
The restaurant scene in Bethpage is rife with change. Now, Watawa Sushi & Lounge has opened in the former digs of Sumou, which lasted less than a year before closing. Prior to that, the space was occupied by Ozumo, another Japanese restaurant.
The sleek-looking Watawa offers an all-you-can-eat option for $21.95 Monday to Thursday and $23.95 Friday to Sunday. Order from a special menu of...Read more »
The snazzy new Chow Down Diner is dishing up mac 'n' cheese and malted milkshakes in the renovated space that once housed the Bethpage Townhouse Diner. With a Jetsons-style design, nostalgic yet contemporary, it’s quite the eye-catcher, inside and out.
Although the place started out under the umbrella of the Singh Hospitality Group, it is now owned by Gold Coast Hospitality, headed by Ruby...Read more »
After many delays, Massa’s Coal Fired Brick Oven Pizzeria has opened in the Huntington space (fronting a municipal parking lot) that last hosted Guido’s.
Pizzaiolo Bill Massa, whose family owns the restaurant, had already attracted a following at his former pizza spot on Jericho Turnpike in Huntington Station (now operating as Monaco's Coal-Fired Pizza), which he sold in 2009.
Here in...Read more »
Aquarelle 45 has taken over the former Port Washington digs of Marino’s on the Bay. The newly renovated spot offers waterfront dining with indoor and outdoor seating, as well as 25 docking slips.
Chef Anthony Sanzone’s Mediterranean-influenced menu, which emphasizes seafood, includes such items as grilled octopus ($19), crab croquettes ($15), linguine with clams ($19), grilled lamb chops ($42)...Read more »
Hibachi Grill & Supreme Buffet is serving just about everything imaginable in the former North Babylon digs of China Buffet City.
As I found on a recent afternoon, this is a cavernous space, its dim lighting punctuated by bright bands of neon here and there. Aisle after aisle of steam table trays hold everything from fried dumplings to apple pie, chicken teriyaki to mac and cheese, vegetable...Read more »