7 best things we ate on Long Island last month

Newsday's food team eats out every day of the week on Long Island in search of standout meals at a good value. Here are their favorite dishes from the past few weeks:

Blowfish at 18 Bay

370 Manor Lane, Jamesport

Don’t let blowfish scare you! One of the glories of our local waters, the Northern Puffer is free of the toxins that plague its Japanese cousin, the dreaded Fugu. The flavor is incomparably sweet and, since these fish have no radial bones, they’re a cinch to eat. They’ll be popping up through the fall at 18 Bay, whose kitchen knows that all they need is a quick turn in hot oil to be about the best fried fish you ever tasted. More info: 631-809-3542, 18bayrestaurant.com

Chicken shawarma wrap at Abu Zayn

280 Merrick Rd., Rockville Centre

You think you’ve had chicken shawarma; you think you’ve had a wrap — and then you eat at Abu Zayn, where the shawarma (tender, charred, magically seasoned) is shaved freshly off the spit and rolled up in paper-thin lavash that is then griddled to flaky crispness. Primarily a takeout spot, the shop nevertheless boasts elegant platings, cotton napkins and a mural of old Cairo — a rarity among local Middle Eastern spots, Abu Zayn’s culinary lineage is Egyptian. More info: 516-220-0695, abuzaynnyc.com

Strawberry Cheesecake at The Local Table

275 Jericho Tpke., Syosset

The Local Table, a new, seasonal spot from the team behind 236 in Syosset, House of Yoshin in Huntington, the various Kashis and SUP Vietnamese spots around the Island, is taking the produce and proteins from across the region and transforming them into colorful, tasty dishes in a stunning Art Deco-inspired dining room. While the savory dishes are quite good, the best bite was at dessert. But the deconstructed strawberry cheesecake ($17), made with five marble-sized scoops of goat cheese ice cream, a vibrant strawberry tartare tucked into each scoop, accompanied by rhubarb gelée, strawberry puree, and edible flowers on shortbread, was delightfully light and very delicious. More info: 631-888-3353, thelocaltableny.com

The Tasting Menu at Fēniks in Southampton

75 Jobs Lane, Southampton

Fēniks, Douglas Gulija’s latest Southampton venture, is different from his Plaza Cafe, which shuttered last year. Here, it’s the chef’s tasting menu, served at a six-seat counter and prepared by Gulija himself, that is one of the best things we ate not only this month, but this year. Priced at $285 — there’s an a la carte menu, as well — for eight courses that will change regularly, mine started with a tin of Siberian caviar accompanied by three bites — a potato pavé topped with Wagyu tartare, a lobster tarragon pillow and an oyster. Top as you please, eat on its own, this impressive start is followed by a colorful spring salad crowned with black truffles; scallop crudo with passionfruit ponzu and Cara Cara orange slices; a tower of local tuna and lump crabmeat atop avocado-wasabi mash; spring pea soup with a poached Scottish langoustine; grilled asparagus with a lobster-morel ragu, and a perfectly cooked Colorado rack of lamb to finish. Don’t skip dessert, which is included. We're partial to the pistachio creme brulee. More info: 631-283-9323, feniks.com.

Fish Royale at Shands General  

67 W. Main St., Patchogue

The fish sandwich at Shands in Patchogue lived up to its Royale name. (Which may or may not be a reference to "Pulp Fiction.") A long sheath of cod sticks out the sides of its buttery bun, so pronounced it seems like a statement. Inside, there's nothing but some creamy tartar sauce and a melted slice of Cooper Sharp White, the cheffy substitute for American cheese. It was so satisfying, we hope they do a quarter pounder next. More info: 631-447-2337, shandsgeneral.com

Chef special baby goat karahi at Karahi Adda 

467 Old Country Rd., Westbury

After a Lyft driver recommended it, we found ourselves gorging on Pakistani karahi. The server insisted we order the chef's special baby goat ($39.99), which is the first in a list of 14 different karahis available by the pound. After two visits in one week, we're glad she recommended this because it's one of the most visceral dishes. The menu describes it as a gravy but the dark red sauce is deep and spicy and laden with peppers. Sticks of ginger float in the glistening oil. You have to rip the meat from the bone with your teeth. And don't you dare use a fork. Order garlic naan bread to sop it up. That's also a requirement. More info: 516-303-9399, karahiadda.com

West Coast burger and mini passionfruit popping boba strawberry lemonade from Shake Shack

1704 Tanger Mall Dr., Riverhead

Shake Shack's West Coast burger did not disappoint. It was made with Secret Sauce, caramelized onions and honey mustard pickles served a potato bun. The patty was so juicy and tender with just the right amount of sweet and tangy flavors. The lemonade from Shake Shack is sweet, tart and refreshing in all the ways you want it to be. The burst of passionfruit flavor from the popping boba made this a favorite drink to beat the heat. More info: 631-426-3593, shakeshack.com