Cornucopia Natural Foods opens at Station Yards in Ronkonkoma
The macro bowl at Cornucopia Natural Foods at Station Yards in Ronkonkoma. Credit: Newsday/Melissa Azofeifa
Vegetarian and vegan foodies, take note: Cornucopia Natural Foods has opened at Ronkonkoma’s Station Yards.
The 6,000-square-foot market at the mixed-use development is neighbors with eateries such as Tex-Mex chainlet Lucharitos, Vespa Italian Kitchen and Cocktails and the all-day brunch spot Toast Coffee + Kitchen.
The original Cornucopia Natural Foods opened in Sayville in 1976, offering shoppers a range of certified organic, nongenetically modified and allergy-friendly foods. The new location is about 2,000 square feet larger.
The new Cornucopia Natural Foods at Ronkonkoma's Station Yards has wider aisles and a larger produce section. Credit: Newsday/Melissa Azofeifa
"We have more space here to do some things that previously we wanted to expand on but didn’t have space in Sayville," said owner Drew Alexander. The aisles are wider, there's a larger produce section and a wider range of cheeses from brands like Rumiano, Organic Valley and Sierra Nevada.
Although there's a sleek seating area for 25 people, most of the prepared foods are "prepackaged and ready to go" for those trying to catch a train from the adjacent Ronkonkoma train station, Alexander said. Options include macro bowls ($9.99) with combinations of bases, proteins, vegetables and sauces. The lentil patty burger ($7.99) is made with basmati rice, red lentils, turmeric, sesame oil, sea salt, cumin seed, red pepper flakes, onion, pepper and arrowroot. Soups ($12.99 for a quart) change daily. Other snacks include eggplant meatballs ($7.99) and spinach frittatas (two for $3), plus smoothies ($9.99 for 16 ounces).
Cornucopia Natural Foods, 3 Hawkins Ave., Ronkonkoma, 631-426-5322, cornucopiahealthfoods.com. Open 9 a.m. to 8 p.m. daily.
Melissa Azofeifa is a restaurants reporter with Newsday's FeedMe team. Having grown up on Long Island, she loves talking about food and its impact on culture. A graduate of Stony Brook University, she joined Newsday in the fall of 2024.
