Long Island restaurants: New reviews
Savory baccala, or salt cod, is prepared alla puttanesca at Grotta di Fuoco in Long Beach. Credit: Linda Rosier
In this week’s Newsday, Peter Gianotti descends into Long Beach’s new Grotta di Fuoco, the “cave of fire” which “lures you with soulful fare, and accents New American and Sicilian. The West End spot, in the former home of Caffe Laguna, excels with “smoky, blistered, terrific little pizzas,” pork-cheek ravioli with Taleggio cheese and baccalá alla puttanesca.
Joan Reminick visits Bonefish Grill, the national seafood chain that recently opened outposts in Rockville Centre and Lake Grove. She found professional service, reasonable prices and “food better than you'd expect from the same corporate ownership as Outback Steakhouse” including the restaurant’s “strangely addictive” signature bang bang shrimp.
