Long Island restaurants serving great appetizers
Osteria Morini
Credit: Daniel Brennan
Osteria Morini (630 Old Country Rd., Garden City): One of the excellent appetizers at this Italian restaurant by acclaimed chef Michael White is the hauntingly seasoned chicken-fennel sausage with broccoli-rabe pesto. More info: 516-604-0870, osteriamorini.com
Bayview Kitchen
Credit: Daniel Brennan
Bayview Kitchen (393 Bayview Ave., Amityville): Not So Nachos at this Caribbean comfort food spot feature plantain chips topped with red kidney beans and the standard cheese-pico-guac combo. The result is something so healthy-scrumptious you'll forever look on standard nachos with suspicion. More info: 631-608-4785, bayviewkitchen.com
Crabcake at Bryant & Cooper
Credit: Daniel Brennan
Bryant & Cooper (2 Middle Neck Rd., Roslyn): The generous, flavorful Maryland crabcake at this steakhouse could double as a main course. More info: 516-627-7270, pollrestaurants.com
Crab rangoon at Rangsit 11
Credit: Daniel Brennan
Rangsit 11 (11 W. Marie St., Hicksville): At this Thai restaurant, try the crab rangoon, a spinach-flavored wonton stuffed with cream cheese, crab, celery and carrots. More info: 516-597-5771, rangsit11.com
Lobster risotto at FatFish on the Water
Credit: Daniel Brennan
FatFish on the Water (28 Cottage Ave., Bay Shore): This joyous lobster risotto is shot through with butter, herbs and winking wedges of orange. It's a starter, but could even serve as a small main course. More info: 631-666-2899, fatfish.info
Bacon and peanut butter at Maldon & Mignonette
Credit: Daniel Brennan
Maldon & Mignonette (243 Glen Cove Ave., Sea Cliff): Though the menu changes seasonally, bacon and peanut butter with roasted carrot and red quinoa is a permanent fixture here that really delivers on taste. More info: 516-801-3250, maldonmignonette.com
Char-grilled oysters at Top Hat Oyster Bar & French Quarter Kitchen
Credit: Yvonne Albinowski
Top Hat Oyster Bar & French Quarter Kitchen (106 Bedford Ave., Bellmore): Char-grilled oysters with garlic butter and Parmesan are straightforward and tasty at this Louisiana-style restaurant. More info: 516-900-1560, tophatoysterbar.com
Fried calamari at The Snapper Inn
Credit: Yvonne Albinowski
The Snapper Inn (500 Shore Dr., Oakdale): Fried calamari is boosted by hot cherry peppers and cilantro pesto at this waterside restaurant. More info: 631-589-0248, thesnapperinn.com
Buffalo-style cauliflower florets at Bistro 25 East
Credit: Yvonne Albinowski
Bistro 25 East (154 Montauk Hwy., Blue Point): Crisp, fried Buffalo-style cauliflower florets are assertively spicy; a stand-up app for vegetarians. More info: 631-823-0400, bistro25east.com
Stuffed artichokes at Ravello Ristorante
Credit: Daniel Brennan
Ravello Ristorante (1277 E. Jericho Tpke., Huntington): Stuffed artichokes arrive quartered, well-seasoned and sporting the tang of melted Gorgonzola cheese at this Italian eatery. More info: 631-271-8900, ravelloristorantehuntington.com
Arancino at Dodici
Credit: Marisol Diaz-Gordon
Dodici (12 N. Park Ave., Rockville Centre): Arancino at this Italian restaurant features lightly bound rice, and a molten center of ground veal, ricotta and sweet peas. More info: 516-764-3000, dodicirestaurant.com
Kaburamaki at Stirling Sake
Credit: Yvonne Albinowski
Stirling Sake (477 Main St., Greenport): Kaburamaki, slivers of salmon, shiso leaves and avocado wrapped in paper-thin turnips and dotted with spicy miso sauce, is a refreshing jumping-off point at this Japanese eatery. More info: 631-477-6782, stirlingsake.com
Arancini at Viaggio Italian Chop House
Credit: Yvonne Albinowski
Viaggio Italian Chop House (324 Sunrise Hwy., Rockville Center): Arancini, or rice balls, finished with a tasty tomato sauce, are generous and flavorful at this restaurant that carefully balances Italian and steak-and-chop house cuisine. More info: 516-208-7789, viaggiorvc.com
Fried calamari at Prato 850
Credit: Yvonne Albinowski
Prato 850 (204 Jericho Tpke., Commack): This Italian-American gastropub serves fried calamari tossed with a sweet chili sauce and toasted peanuts. More info: 631-543-1400, prato850.com
Cream-filled burrata at Ruggero's
Credit: Yvonne Albinowski
Ruggero's (5768 Rte. 25A, Wading River): Cream-filled burrata nestled with shavings of prosciutto and drizzled in basil-infused olive oil is a delicious starter at this Italian restaurant located inside the Shoppes at East Wind. More info: 631-886-1625
Grilled oysters at Kingfish Oyster Bar & Restaurant
Credit: Yvonne Albinowski
Kingfish Oyster Bar & Restaurant (990 Corporate Dr., Westbury): Grilled oysters accented with peppery Sriracha-sauce-spiked mayo highlight the appetizers at star chef Tom Schaudel's seafood spot, located in The Vanderbilt. More info: 516-640-5777, kingfishoysterbar.com
Nacho Mountain at North Tavern
Credit: Daniel Brennan
North Tavern (2028 N. Country Rd., Wading River): Share the Nacho Mountain, a hefty pileup with Buffalo-style chicken, cheese, salsa and house-made guacamole, at this casual, family-run restaurant. More info: 631-886-2102, north-tavern.business.site
Bone marrow at Harleys American Grille
Credit: Yvonne Albinowski
Harleys American Grille (283 Main St., Farmingdale): Deep, fatty innards of bone marrow are smeared with gremolata and bacon-onion jam for our hands-down favorite starter at this steak and seafood spot. More info: 516-586-8000, harleysamericangrille.com
Smoked-sausage corn dogs at Bunker Hill American Taproom
Credit: Linda Rosier
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
Credit: Daniel Brennan
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.
Credit: Yvonne Albinowski
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
Credit: Daniel Brennan
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
Credit: Linda Rosier
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
Credit: Yvonne Albinowski
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
Credit: Daniel Brennan
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
Credit: Daniel Brennan
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
Credit: Daniel Brennan
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
Credit: Yvonne Albinowski
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
Credit: Daniel Brennan
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
Credit: Daniel Brennan
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
