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Long Island restaurants serving great appetizers

Food enthusiasts know first impressions are essential -- an appetizer can make or break a dining experience. Here's a roundup of some standout starters on Long Island, from cheesy to spicy and everything in between....

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Food enthusiasts know first impressions are essential -- an appetizer can make or break a dining experience. Here's a roundup of some standout starters on Long Island, from cheesy to spicy and everything in between.

Smoked-sausage corn dogs at Bunker Hill American Taproom

Bunker Hill American Taproom (1912 Wantagh Ave., Wantagh): This clever take on corn dogs -- smoked sausage encased in crunchy, golden cornmeal batter, and served with a formidable mustard -- aims straight for your inner child and is a don't-miss dish. More info: 516-679-1775, bunkerhillny.com

Baked littleneck clams at Piccolo Mondo

Piccolo Mondo (1870 E. Jericho Tpke., Huntington): Light and appetizing baked littlenecks are finished with garlic and flavorful breadcrumbs at this Italian spot. More info: 631-462-0718, piccolomondoli.com

Loaded disco tots at Copper Pot Chicken Co.

Copper Pot Chicken Co. (65 N. Village Ave., Rockville Centre): House-made potato tots at Copper Pot are crispy on the outside and fluffy in the middle, and even better as an appetizer of "loaded disco tots," finished poutine-like with brown gravy, scallions, two kinds of melted cheese and a crown of shredded pot roast. More info: 516-600-9656, copperpotchicken.com 


Mozzarella in carrozza at Locale

Locale (15 W. Main St., Patchogue): Mozzarella in carrozza, golden fried triangles of mozzarella, is served over greens with basil oil, and a side of house made marinara. More info: 631-714-5220, localeonmain.com 

Charred octopus at City Cellar Wine Bar & Grill

City Cellar Wine Bar & Grill (1080 Corporate Dr., Westbury): The best opener at City Cellar Wine Bar & Grill is this tender and smoky charred octopus, a meaty arm atop avocado salsa verde and truly smashed potatoes, finished with a vinaigrette that hints of chorizo. More info: 516-693-5400, citycellarny.com

Pigs in a blanket at The Wild Goose

The Wild Goose (75 Main St., Port Washington): At The Wild Goose, start with the pigs in a blanket -- meaty chunks of bite-sized pups that are wrapped in buttery puff pastry and served with a hearty mustard. More info: 516-441-5505, thewildgooseli.com

Oysters at Finley's Seafood

Finley's Seafood (44 Green St., Huntington): Oysters, from local bluepoints to Washington Kumamotos, are briny, sweet starters at Finley's Seafood. More info: 631-351-3440, finleyshuntington.com

Sriracha deviled eggs at The Brixton

The Brixton (111 Deer Park Ave., Babylon): These sriracha deviled eggs, topped with bacon, chives, dill and paprika, are pleasantly smoky. More info: 631-587-2000, thebrixtonbabylon.com 

Baked clam 'stuffies' at Catch Oyster Bar

Catch Oyster Bar (63 N. Ocean Ave., Patchogue): Baked clam "stuffies" are flavored with herbs and bacon at this seafood spot. More info: 631-627-6860, catchoysterbar.com 

Barbecue duck wings at Stone Creek Inn

Stone Creek Inn (405 Montauk Hwy., East Quogue): Here, barbecue duck wings are meaty and vividly sauced. More info: 631- 653-6770, stonecreekinn.com 

Hummus at Petra Grill

Petra Grill (373 Old Country Rd., Carle Place): Hummus is topped with chopped grilled lamb and garnished with toasted almonds, olive oil and tangy red sumac at this Middle Eastern eatery. More info: 516-743-9045, mypetragrill.com 

House-cured slab bacon at The Preston House and Hotel

The Preston House and Hotel (428 E. Main St., Riverhead): Definitely try the house-cured slab bacon at this New American spot. It features pork belly that's cured for four days, air dried for one more, then braised, then cold smoked, then served glistening with fat and perched on a concentrated tomato jam. More info: 631-775-1550, theprestonhouseandhotel.com