The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
It’s always news when a restaurant returns from the hereafter. The latest resurrection involves Painters’ Restaurant in Brookhaven Hamlet. The place suffered a fire in May of 2012 and, for a long while, bore a “for sale” sign out front. It is now reopened.
Owner Craig Baz said that the place has been restored to keep its historic feel. Brick has been exposed, floors have been refinished and...Read more »
Rocco DiSpirito is coming to the rescue.
On Thursday, Dec, 5 at 10 p.m., you can watch as another Long Island restaurant get a TV makeover — this time on Food Network’s “A Restaurant Divided” with culinary personality DiSpirito running the show.
As executive chef Michael Rodonis Jr. tells it, his family’s Oceanside restaurant, Michael’s Porthole, was hard hit by superstorm Sandy. DiSpirito...Read more »
Just in time for Christmas season, Spezia arrives with enough carbs to fuel the marathon.
The bright, friendly Italian spot is a comfortable refuge from the rush of the work week and long lines at the mall.
Alex Camargo, formerly a waiter at Casa Rustica in Smithtown, is among the principals at the new restaurant, which moves into the address previously occupied by Mauricio's Orlando...Read more »
When Tom Schaudel opened his sparkling Melville restaurant Jewel in December 2011, he designated one of the many dining areas a cigar-and-Cognac lounge. Turned out he overestimated his customers’ appetite for stogies and brandy because more often than not, he said, the room served as a way station “for chairs that the busboys didn’t want to carry downstairs.”
So he transformed it into Be-Ju...Read more »
In this week’s Newsday, Peter Gianotti reviews Eric’s Italian Bistro, the newest venture from George Echeverria, who “has starred at high-style restaurants such as Soigné in Woodmere and Amicale in Huntington Station; plus the more modest Andiamo in Mineola.” The chef-owner named his new Mineola restaurant for a beloved uncle, and Eric’s honors Uncle Eric “with exemplary service and a warm approach...Read more »
Reader, if you are eating Thanksgiving dinner in a restaurant, I envy you. This item is not for you. But if you are cooking Thanksgiving, I offer this last-minute advice.
If you do not already own an oven thermometer and an instant-read meat thermometer, stop reading right now, go to the nearest Bed Bath & Beyond, and buy these two indispensable items.
Find out your local supermarket’s...Read more »
For the past 15 years, La Casa Cafe, overlooking Crab Meadow Beach in Northport, used to close in autumn. This year, however, the place is remaining open through the winter and will serve dinner Wednesday to Sunday nights through April 1.
Wednesday and Thursday are pasta nights, where $15.95 ($1.50 extra for gluten-free tortellini and gnocchi) gets you a choice of pasta topped with such options...Read more »
One Italian restaurant replaces another as Groppelo's Ristorante takes over the former Port Washington digs of Sisina. Although the switch actually happened months ago, the correct sign only recently went up.
On the menu: A Margherita pizza ($12.95), polenta and asparagus ($12.95), rigatoni Bolognese ($16.95), chicken scarpariello ($19.95) and shrimp and pico de gallo ($22.95).
Groppelo's...Read more »
Buongiorno to The Trattoria; arrivederci, Kitchen A Trattoria.
The sale of Kitchen A Trattoria in St. James to its chef, Steven Gallagher, has been completed. And Gallagher has renamed the popular spot The Trattoria.
Kitchen A Trattoria was owned by Eric Lomando, who also owns Kitchen A Bistro in St. James and Orto in Miller Place.
Gallagher said the name change was made...Read more »
When Guy Reuge announced that his four-star restaurant, Mirabelle, would switch to a more spontaneous, farm-to-table, fixed-price approach, devotees understandably wondered why.
They shouldn't be concerned. Mirabelle remains a plum.
Reuge's menus now change daily, with perhaps a half-dozen choices for each course. Some dishes may stay on for a few days. And the two-course "duck...Read more »