Food trends come, food trends go. These, we're ready to show to the door.
Enough already with gastropubs. I’ve got nothing against upgraded comfort food at good prices, or wide selections of craft beer. But too many gastropubs are little more than bars or diners in fancy dress.
More Fish Houses
How about more good, reasonably priced fish houses? For an island, Long Island is pretty light in the great-seafood-restaurant department.
Enough Asian Fusion
Enough already with Asian fusion. Too often these restaurants offer the same, desultory assortment of overwrought, mango-drizzled sushi rolls, uninspired Chinese-American standards and candy-sweet semi-Thai dishes.
More Authentic Asian Restaurants
How about more authentic Asian restaurants? There are a number of places on Long Island where you can get pretty authentic Thai food; old-school Japanese (i.e., no pad Thai) and Chinese (not Chinese-American) are less common. I’d love to see some regional Chinese restaurant pop up — it’s a big country — or one place that roasts its own ducks, chickens and pork.
Enough already with sliders. They are, after all, just little hamburgers. And, frankly, we’ve got enough hamburgers, too.
How about more ramen? This is a New York City trend that deserves to find a firm foothold here on Long Island. BBDs in Rocky Point is already on board. Any Nassau volunteers?
Enough already with tapas. The truth is that most local tapas menus are really a collection of appetizers. No Spaniard would recognize fried calamari or duck tacos as tapas.
More Spanish Cuisine
How about more true Spanish cuisine? I’m talking about real paella (not a huge pot of yellow rice topped with assorted seafood), serrano ham, fish alla plancha, pan con tomate.
Enough Coffee Consciousness
Enough already with coffee consciousness. It’s not that I don’t thrill to every new Long Island coffee roaster, or that I’m not grateful for so many talented local baristas, but...
How about paying respect to tea? Fine restaurants still think it’s OK to serve a cup with a Lipton’s tea bag stewing in lukewarm water. Where is the demand for high-quality loose-leaf tea, properly brewed?
Enough Balsamic Vinegar
Enough already with balsamic vinegar. I’ve been a vocal member of the anti-balsamic league for years, but I’ve not managed to stem the tide of sweet, sticky syrup that afflicts an alarming percentage of Long Island dishes.
More Anything Else
How about anything else?