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Best fine dining reviews of 2012

LA BISTECCA, Valley Stream The resaturant's osso buco

LA BISTECCA, Valley Stream

The resaturant's osso buco is very tender, very good.

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Photo Credit: Jeremy Bales

Restaurant critic Peter M. Gianotti tastes the best of the best to discover which establishments are truly worth the high price tag. Of all his reviews so far this year, here are his favorite fine dining spots.

Jonathan's Ristorante is one of the restaurants participating
Photo Credit: Johnny Simon

Jonathan's Ristorante is one of the restaurants participating in Dine Huntington Restaurant Week 2015.

JONATHAN'S RISTORANTE, Huntington he top appetizer is an
Photo Credit: Johnny Simon

JONATHAN'S RISTORANTE, Huntington

he top appetizer is an excellent, blond fritto misto of calamari, shrimp and zucchini, sent out with anchovy-driven mayo and a light tomato sauce, that encourages you to keep eating.

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JELLYFISH, Centerport We say: Jellyfish is an aquatic
Photo Credit: Johnny Simon

JELLYFISH, Centerport

We say: Jellyfish is an aquatic museum. A party venue. A historic 19th century "cottage." And, oh yes, a restaurant whose kitchen is commanded by all-star chef James McDevitt, its sushi bar under Morimoto alum Johnny Shih.

See the review.

JELLYFISH, Centerport A volcano roll with spicy tuna,
Photo Credit: Johnny Simon

JELLYFISH, Centerport

A volcano roll with spicy tuna, avocado and fried crab.

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TOPPING ROSE, Bridgehampton We say: Tom Colicchio, the
Photo Credit: Gordon M. Grant

TOPPING ROSE, Bridgehampton

We say: Tom Colicchio, the celebrity toque behind TV's "Top Chef" and the Craft restaurant group, expands his empire, orchestrating Topping Rose House. It's a great show.

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TOPPING ROSE, Bridgehampton Tom Colicchio and chef de
Photo Credit: Gordon M. Grant

TOPPING ROSE, Bridgehampton

Tom Colicchio and chef de cuisine Ty Kotz make Topping Rose House locavore central with monthly menus that highlight East End purveyors and farms. A November offering includes spice-roasted lobster is prepared with braised onions, saffron and fennel.

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LA BISTECCA, Valley Stream We say: This new
Photo Credit: Jeremy Bales

LA BISTECCA, Valley Stream

We say: This new restaurant reminds you why some things outlast the trendlet del giorno, not for any sentimental reason but because they're just good.

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LA BISTECCA, Valley Stream The resaturant's osso buco
Photo Credit: Jeremy Bales

LA BISTECCA, Valley Stream

The resaturant's osso buco is very tender, very good.

See more photos.

ROOTS BISTRO GOURMAND, West Islip We say: The
Photo Credit: Alessandro Vecchi

ROOTS BISTRO GOURMAND, West Islip

We say: The art and science of bistronomy are perfected at Roots, one of the year's best restaurants.

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ROOTS BISTRO GOURMAND, West Islip Go whole hog
Photo Credit: Alessandro Vecchi

ROOTS BISTRO GOURMAND, West Islip

Go whole hog with pressed suckling pig, a slowly cooked wonder finished with caraway-lavender honey and caramelized heart of palm.

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NICK & TONI'S, East Hampton We say: Executive
Photo Credit: Gordon M. Grant

NICK & TONI'S, East Hampton

We say: Executive chef Joseph Realmuto's take on Italian, Mediterranean and New American cuisine stays fresh in-season and off. Nick & Toni's emphasized local ingredients before the term "locavore" reached the dictionary.

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NICK & TONI'S, East Hampton The colorful, savory
Photo Credit: Gordon M. Grant

NICK & TONI'S, East Hampton

The colorful, savory vegetable-and-goat cheese terrine could seduce your local butcher.

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KASHI SUSHI & STEAKHOUSE, Rockville Center We say:
Photo Credit: Adrian J. Fussell

KASHI SUSHI & STEAKHOUSE, Rockville Center

We say: Kashi S&S adds hibachi cooking to an already lively mix. If you're devoted to the style, flames shooting and metal clanging, here's a fine place to revel in it. But, as at the first Kashi, sushi and sashimi, with some New American additions, are the primary reasons to eat here.

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KASHI SUSHI , Rockville Centre A sushi and
Photo Credit: Adrian J. Fussell

KASHI SUSHI , Rockville Centre

A sushi and sashimi platter artfully prepared by head chef Andy Lin.

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THE PLAZA CAFE, SouthamptonWe say: There are favorites,
Photo Credit: Doug Young

THE PLAZA CAFE, Southampton

We say: There are favorites, there are classics, there are local hangouts. And, after all the fins and shells, all the steaming and broiling, frying and searing, there's The Plaza Café -- the best seafood house on Long Island.

Read the review.

THE PLAZA CAFE, SouthamptonA signature dish, grilled Montauk
Photo Credit: Doug Young

THE PLAZA CAFE, Southampton

A signature dish, grilled Montauk swordfish with sweet sausage.

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18 BAY, Shelter IslandWe say: Each generous course
Photo Credit: Randee Daddona


18 BAY, Shelter Island

We say: Each generous course at the prix-fixe, Italian-New American restaurant is prepared with lapidary precision, coaxing the fullest flavor from any ingredient.

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18 BAY, Shelter IslandThough the menu changes regularly,
Photo Credit: Randee Daddona



18 BAY, Shelter Island

Though the menu changes regularly, the antipasti one night included a braised short rib topped with cucumber kimchee.

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HENDRICK'S TAVERN, Roslyn We say: Brothers George and
Photo Credit: Johnny Simon



HENDRICK'S TAVERN, Roslyn

We say: Brothers George and Gillis Poll have transformed what was the creaking George Washington Manor into the Gold Coast's newest playground, a savvy New American showcase.

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HENDRICK'S TAVERN, Roslyn
Photo Credit: Johnny Simon



HENDRICK'S TAVERN, Roslyn

"Linguini Zsa Zsa," an interpretation of pasta carbonara with pancetta and a fried egg.

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ANDRRA, East Hampton We say: Sleek as a
Photo Credit: Doug Young



ANDRRA, East Hampton

We say: Sleek as a yacht, Andrra glides into Three Mile Harbor ready to revel. The kitchen veers Mediterranean and Adriatic, with an occasional Aegean side trip, and the smooth ride is courtesy of executive chef and co-owner Sami Krasniqi.

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ANDRRA, East Hampton Baked clams are prepared with
Photo Credit: Doug Young



ANDRRA, East Hampton

Baked clams are prepared with Gardiner's Bay cherrystones and Mediterranean herbs.

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THE BELL & ANCHOR, Sag Harbor We say:
Photo Credit: Doug Young



THE BELL & ANCHOR, Sag Harbor

We say: Here's a confident, stylish, unpretentious, full-flavored eatery, with first-class seafood, plus a water view.

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THE BELL & ANCHOR, Sag Harbor The lobster
Photo Credit: Doug Young



THE BELL & ANCHOR, Sag Harbor

The lobster cobb salad, prepared with corn, avocado, tomato, egg, blue cheese and bacon.

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MONSOON ASIAN KITCHEN AND LOUNGE, Babylon We say:
Photo Credit: Doug Young



MONSOON ASIAN KITCHEN AND LOUNGE, Babylon

We say: In a transformed 1922 bank building, Monsoon's ambitious, clever, full-flavored adaptation of cuisines Chinese, Thai, Vietnamese and more comes alive via executive chef Michael Wilson.

Read the review.

MONSOON ASIAN KITCHEN AND LOUNGE, Babylon A whole
Photo Credit: Doug Young



MONSOON ASIAN KITCHEN AND LOUNGE, Babylon

A whole Peking duck for two is served with cucumber, scallion, hoisin and steamed buns.

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ANTONETTE'S CLASSICO, Rockville Centre We say: Antonette's Classico
Photo Credit: Yana Paskova



ANTONETTE'S CLASSICO, Rockville Centre

We say: Antonette's Classico does prepare plenty of familiar Italian-American fare and its regional Italian plates from north and south. But it's the handful of Sicilian flavors that immediately makes the newcomer a distinctive destination.

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ANTONETTE'S CLASSICO, Rockville Centre The stuffed artichoke with
Photo Credit: Yana Paskova



ANTONETTE'S CLASSICO, Rockville Centre The stuffed artichoke with olives.

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ORTO, Miller Place We say: The road map
Photo Credit: Johnny Simon



ORTO, Miller Place

We say: The road map of Italy in Eric Lomando's head takes you to places untraveled and tastes unexplored with a mix of Italian, Italian-American and basically Lomandian dishes.

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ORTO, Miller Place Pork with sunchokes, onions and
Photo Credit: Johnny Simon



ORTO, Miller Place

Pork with sunchokes, onions and bacon jus.

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RIALTO, Carle Place We say: For 27 years,
Photo Credit: Johnny Simon



RIALTO, Carle Place

We say: For 27 years, Rialto has been one of the best continental restaurants on Long Island. Under new ownership, the comfortable, relaxed spot still is.

Read the review.

RIALTO, Carle Place Veal osso buco, served on
Photo Credit: Johnny Simon



RIALTO, Carle Place

Veal osso buco, served on a bed of risotto.

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JEWEL, Melville We say: Glittery Jewel stands out
Photo Credit: Doug Young



JEWEL, Melville

We say: Glittery Jewel stands out for size, setting and star chefs. It's the latest theatrical production under the byline of Long Island's roving restaurateur, Tom Schaudel.

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JEWEL, Melville Butter-poached lobster with lobster risotto, mushrooms,
Photo Credit: Doug Young



JEWEL, Melville

Butter-poached lobster with lobster risotto, mushrooms, leeks, black truffle and caviar.

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MARKET BISTRO, JerichoWe say: The trip from farm
Photo Credit: Agaton Strom



MARKET BISTRO, Jericho

We say: The trip from farm to table is a popular, increasingly trendy one. You'll enjoy the result at Market Bistro.

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MARKET BISTRO, JerichoBlue crab claw salad, with avocado
Photo Credit: Agaton Strom



MARKET BISTRO, Jericho

Blue crab claw salad, with avocado and scallions.

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INSIGNIA PRIME STEAK AND SUSHI, Smithtown We say:
Photo Credit: Randee Daddona



INSIGNIA PRIME STEAK AND SUSHI, Smithtown

We say: Insignia swaggers into town with headliner confidence and showstopping cost. All that's missing is the casino. You're not here for subtlety, but executive chef Mikhail Apelsinov provides that and, naturally, more.

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INSIGNIA PRIME STEAK AND SUSHI, Smithtown Bone-in-rib steak.
Photo Credit: Randee Daddona



INSIGNIA PRIME STEAK AND SUSHI, Smithtown

Bone-in-rib steak.

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PRIMO PIATTO, HuntingtonWe say: An atmospheric pizzeria-trattoria that
Photo Credit: Jeremy Bales



PRIMO PIATTO, Huntington

We say: An atmospheric pizzeria-trattoria that deserves to have its Sicilian-style in the Meatball Hall of Fame.

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PRIMO PIATTO, HuntingtonPasta with meatballs.See more photos.
Photo Credit: Jeremy Bales



PRIMO PIATTO, Huntington

Pasta with meatballs.

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BIVIO, Huntington We say: The polished, soft-hued generous
Photo Credit: Jeremy Bales



BIVIO, Huntington

We say: The polished, soft-hued generous Italian newcomer quickly has established itself as a local magnet. That's due to the very professional service, and especially to chef Pastor Alfaro.

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BIVIO, Huntington Avocado with crab meat appetizer. See
Photo Credit: Jeremy Bales



BIVIO, Huntington

Avocado with crab meat appetizer.

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CIAO BELLA, Hewlett We say: Freddy Sammarone runs
Photo Credit: Agaton Strom



CIAO BELLA, Hewlett

We say: Freddy Sammarone runs this little Italian eatery with big flavors. His menu changes regularly, but it's consistently very good.

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CIAO BELLA, Hewlett Cavatelli bolognese. Read the review.
Photo Credit: Agaton Strom



CIAO BELLA, Hewlett

Cavatelli bolognese.

Read the review.

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