Zozo's on the Bay, Bayville

And the award for most out-of-the-way pizzeria goes to ... Zozo’s on the Bay in Bayville. Located on a narrow, L-shaped peninsula that extends east from Locust Valley, Bayville has a small business district. Zozo’s isn’t in it — you must drive to the end of Bayville Avenue. to reach the wind-swept building. Owner John Zozzaro makes 20 individual Neapolitan pies, from a classic Margherita, a cheeseless Naked Napolitano and a Bella Bianca with ricotta and mozzarella to the Uncle Tony’s Heart Attack (tomato, mozzarella, sausage, pepperoni and bacon), Toni’s Two-Times (hot sausage, Peppadew peppers, Calabrian chilies and Mike’s Hot Honey) and the relatively tame Green Vespa (mozzarella, ricotta, baby spinach, roasted garlic and freshly grated lemon zest). He makes his own fresh mozzarella, one of three cheeses you’ll find in his setup, along with low-moisture mozzarella (for his New York State of Mind and other American-inspired pies) and Cheddar which he deploys in conjunction with the low-moisture mozz in his six 8 x 10-inch Detroit-style pizzas.

Post 270, Westbury

The vibes are sultry at Post 270, a clubby new spot on Westbury's main drag of Post Avenue. Classic '90s R&B is on the speakers as bartenders set whiskey cocktails on fire, shrouding them with plumes of hickory smoke. The menu is full of Caribbean, soul food and other international twists. Delightfully crispy oxtail empanadas share space with eclectic appetizers like jerk lamb chops and charred octopus with a Korean gochujang pepper glaze. Main courses range from a Greek burger to a 14-day dry-aged rib-eye without sides. An intriguing concoction, the crispy Cornish hen, turns out to be an upscale take on fried chicken. The small bird is halved into two leggy pieces, which are thickly battered and fried to a peppery crisp. But the crock of truffled mac-and-cheese threatens to upstage it with pure decadent cheesy goodness. The top is crispy and browned, leading to an oozing volcano of smoked Gouda.

Roast Sandwich House, Hauppauge

The tuna salad sandwich at Roast Sandwich House in Hauppauge.

Roast Sandwich House is on a roll after opening its seventh, and easternmost location, in Hauppauge. The popular sandwich shop known for its house-roasted meats and made-from-scratch soups takes over the former Capriotti’s Sandwich Shop at 373 Smithtown Bypass. New on the menu is the Wagyu beef chopped cheese made with American cheese, lettuce tomato, onions, ketchup aioli and Doritos on a toasted hoagie. Other must-try items include the tuna salad sandwich on wheat focaccia bread and the crispy chicken alla vodka sandwich.

Meli Modern Greek, Garden City

After more than a decade of vacancy, the ground floor of the stately edifice at 815 Franklin Ave. in Garden City has a new tenant: Meli Modern Greek opened earlier this month serving, as owner Jimmy Tsoumas put it, "classic Greek with a twist."vThat means the pork kontosouvli skewers get a soy-sauce lacquer and red pepper-pearl onion garnish; braised lamb shoulder is stuffed into ravioli with barrel-aged feta; scallops are basted in truffle butter and accompanied by cauliflower puree; a dessert of galaktoboureko is deconstructed into an assemblage of semolina custard, phyllo crisps, praline-pecan crunch and spiced syrup. Non-twisted classics include grilled or fried calamari, avgolemono soup, fried zucchini and eggplant chips, your choice of four whole, grilled fishes (domestic black bass, imported fagri, lavraki, tsipoura), lamb and pork chops. There are also raw-bar appetizers, seafood plateaux, caviar and a few steaks.

Tiny's Famous Eats, Riverhead

A name in lights: that dream brought about Riverhead’s new soul food spot, Tiny’s Famous Eats, named after owner Marcus Edwards' mother, Tania "Tiny" Edwards. The takeout-forward space opened last month on Riverleigh Avenue at the former Orale Grill. The menu, which uses his mother’s recipes, includes dishes such as the big soul plate with two meats, two sides and cornbread. The regular soul plate comes with one meat, two sides with cornbread. Guests can choose from fried chicken wings, fried barbecued chicken wings, chicken tenders, deep-fried fish bites or fried jumbo shrimp. Side options include mac-and-cheese, candied yams, green beans, potato salad, macaroni salad, sweet cabbage, mashed potatoes, french fries and collard greens.

Americano Pizza Shop, Syosset

A slice of "bee sting" pie topped with pepperoni, hot honey and basil at Americano Pizza Shop in Syosset.

Since he started making pizza professionally three years ago, Vinny Corrao has operated an Americano Pizza Trailer, an Americano Pizza Truck and, since Feb. 9, the Americano Pizza Shop in Syosset, his first enterprise with a fixed location. As a mobile pizzaiolo, Corrao made tender, puffy-rimmed 12-inch Naples-style pies in a wood- burning oven. When he settled down in Syosset, he switched to a classic 18-inch, New York pie sold either whole or by the slice. For now, the menu is short and sweet. Available whole or by the slice are nine pies: regular, Margherita (with both fresh and low-moisture mozzarella), white, red and white (sauce and burrata), Bee Sting (sauce, mozzarella, pepperoni, hot honey, ricotta), Big Vin (sauce, mozzarella, pepperoni, crumbled sausage), Sweet Heat (sauce, mozzarella, sausage, hot cherry peppers, hot honey), Fig & Pig (mozzarella, prosciutto, fig jam) and Shroom (mozzarella, mushrooms, truffle oil).

Monarca Bar & Grill, Holbrook

Husband-and-wife owners Jorge and Martha Lopez opened Holbrook’s new Monarca Bar & Grill in January in the former Momo’s Sports Bar, which closed after 16 years. Jorge was the longtime chef at Garden Grill in Smithtown, trained under Jonathan Perkins, now chef-owner of Baiting Hollow’s Cooperage Inn. Comfort food favorites include wings, a Bavarian pretzel, and queso fundido, a mix of melted Oaxaca and mozzarella cheese with crumbled chorizo, jalapeño corn and chips. Mains include tacos, sandwiches, wraps and salads. The short rib flatbread with mozzarella cheese and creamy horseradish aioli is a must try. There is lobster mac and cheese, plus fish and chips. Cocktails include the Basil Smash, made with gin and lemon juice, and the vodka-triple sec Honey Drop.

Crepetown, Hicksville

Late nights have gotten much sweeter in Hicksville, where a new Instagram-ready dessert shop has opened with multitiered chocolate fountains, crepes, loaded waffles and more. Crepetown is the latest trendy shop to open from siblings Aziz, Zafar and Zahor Ahmad. They also own the neighboring Nashville chicken spot, Slappin Chick and the nearby burger joint, Flippin Buns. The shop has flowing chocolate fountains, dedicated menus for cheesecakes and fried Oreos, plus "sushi crepes" stuffed with fillings like strawberry shortcake and Oreo brownie. Waffle sticks and mini pancakes can be elaborately flavored with Fruity Pebbles cereal and Dubai chocolate. Strawberry, pineapple and banana sticks can be freshly dunked in white or dark chocolate. Crepetown also has the viral Dubai chocolate bar.

Rio Authentic Vietnamese & Steak House, Mineola

The roasted duck banh mi at Rio in Mineola.

Sometimes one dish can tell you whether a place is legit. For Vietnamese food, that dish is bánh xèo, the showstopping crispy yellow crepe that you tuck into fresh lettuce with a bundle of herbs. Often served as an appetizer, bánh xèo is popular in Vietnamese cuisine, yet somehow it gets left off most menus around here. Luckily, the new Rio Authentic Vietnamese & Steak House in Mineola has it (listed with a vague English descriptor, "Vietnamese crispy shrimp crepes"). The menu also has items named Vietnamese beef stew, crispy tilapia in black bean sauce, stir-fried quails and something called pork dumpling pho, which turned out to be bún riêu, a crab meatball soup.

Enology Wine Bar, St. James

By day, Jimmy Kilimitzoglou is a dentist, a job he's wanted since he was 6 years old. After hours, Kilimitzoglou has realized his other dream: Owning a wine bar. There is no semblance of the former Iberico tapas space at the new Enology Wine Bar; it’s been gut-renovated with highball tables, a square bar and a formal dining room. The soft-focused, twinkle light-lit space is perfect to leisurely sip on a new bottle, snack on a mushroom toast or short rib flatbread, or settle in for a steak. The bottles come from around the world — as far as Tasmania, as close as Cutchogue. Bottles are cataloged in categories like aromatic whites, light to medium reds, bold and big, and fortified. The cellar menu is filled with meticulous tasting notes so drinkers can get a sense of what they’re ordering. Order a half glass if you want to try more than one. The food changes with the seasons and runs from light snacks like stuffed olives and whipped ricotta to local oysters. Medium-sized plates include roasted cauliflower with dukkah and turmeric crème fraîche, Greek-inspired avgolemono wings with lemon and dill salt, and a perfectly cooked octopus. Large plates range from salmon to a New York strip.

Frankie's Table, Commack

More bar than a restaurant, the new Frankie‘s Table makes 90% of its pub-style comfort food in-house, from scratch.Start with the cheesy, piping hot French onion soup, smashburger sliders with bacon jam and pickles, a brisket-heavy poutine or requisite wings. Salads include burrata, or try the crispy chicken sandwich, 9-ounce burger or prime rib French dip. There’s a sliced-to-order prime rib for those who prefer their beef sans bun. Cocktails are similar to what you find at co-owner Rob DelGiorno's Whiskey Neat in Patchogue, with the menu organized by spirit and prices.

Moksha Cafe, Northport

A turkey pesto and mozzarella sandwich at Moksha Cafe in Northport.

Having gone through multiple owners in the post-pandemic years, the Northport space that housed Caffe Portofino may have found its forever owner. Moksha Cafe, which nods to the Sanskrit word for liberation, is a lovingly refurbished coffee shop by day that transitions to a wine bar at night. Coffee, which is from Farmingdale-based Flux Coffee, comes in all the usual formats: Cappuccino, espresso, latte and mocha. Tea is from SerendipiTea. The menu, which runs all day (save for a last call on eggs at 3 p.m.) is full of obvious cafe goodies like avocado toast and fresh pastries. There are simple sandwiches — turkey, pesto, arugula, tomato, mozzarella, balsamic, for example — charcuterie boards, and flatbreads. For dessert, there are ice cream-topped sticky buns. After hours, the space is a wine bar, with a twist. They serve no- and low-alcohol drinks. Cocktails use kava, vermouth, sherries and sake. There are craft beers and funkier products like hard kombucha. Wines by the glass (or bottle) include a Sonoma chardonnay, an Italian Verdicchio, Australian cabernet sauvignon, and a French red blend.

Tommy Tacos, Sayville

Talk about a quick pivot: A mere month after Tommy Tacos shuttered its Syosset location, chef-owner Tom Stein opens his takeout-only spot in Sayville today at 371 Lakeland Ave. With no indoor seating, the new location is entirely focused on takeout that blends traditional and modern elements of Mexican street food. Tacos range from Stein’s killer birria to long-simmered steak and grilled shrimp varieties, plus rice bowls, nachos, quesadillas, salads and desserts, including Churroreos, dough-fried Oreos. Stein also offers monthly specials, a seasonal veggie taco and a vegan offering to satisfy the meatless.

Rustic Bread, Port Jefferson

Rustic Bread isn’t the most apt name for Greg Wilson’s Port Jefferson bakery. It certainly does sell rustic sourdough loaves, focaccia and baguettes of the highest quality, but its calling card is a selection of laminated pastries — croissants, pains au chocolat, Danishes, mille-feuilles — unsurpassed on Long Island. Wilson leased a spot in the village along the stepped sidewalk that leads from the municipal parking lot east of East Broadway to East Main Street. That passageway is officially known as "Baker’s Alley" and the spot Wilson took over was, in fact, the old bakery built in 1897. At Rustic Bread, Wilson makes traditional croissants but also croissants whose exteriors are magically (and brightly) two-toned — or croissants that also share some salty-hearty DNA with pretzels; Danishes filled with cheese or apple, but also with cherry tomatoes, Calabrian peppers and Parmesan cheese. He also makes a mean kouign-amann (QUEEN-ah-MAHN), a Breton specialty that is, essentially, a superrich caramelized croissant baked in a muffin tin.

Bhaijaan, Hicksville

A variety of dishes available at Bhaijaan in Hicksville.

Swanky Indian restaurants are ascendant on Long Island, and raising the bar even higher is Bhaijaan, which just opened in Hicksville. Dinesh Sabharawal, who owns the spot with his son and daughter-in-law, Sahil and Neha Sabharawal, said that most of the decorative elements were imported from India, from the custom-made ceiling tiles to the lush, patterned carpets. The Sabharawal family operated Pippali, a regional Indian spot in Manhattan, until 2024. His menu ranges all over the subcontinent, with stops in Delhi (butter chicken), Kerala (lobster in a coconut-based moilee curry) and Lucknow (whence hail the impossibly soft "galouti" kebab patties, served on flaky "warqi" bread. There are a handful of snack "chaats," including an extraordinary vegetarian dish of smoked sweet potato, fried lotus root and green-tomato chutney. You’ll also find biryanis with chicken, goat and jackfruit (vegan) and, from the tandoor oven, lamb chops, goat ribs, Cornish hens, branzino and even vegan soy protein. Any meal is better when accompanied by one of the tandoor breads and a warming pot of stewed yellow lentils (dal) sparked with garlic.

Jinya Ramen Bar, Lake Grove

"Irasshaimase" — that's the Japanese greeting extended to guests as they enter the new Jinya Ramen Bar in Lake Grove. The Middle Country Road sit-down eatery is steps away from Long Island’s largest grocery store, Wegmans. This is the first New York location for the chain, known for its signature simmered broths. Founded in 2010 by Tomo Takahashi, Jinya Ramen Bar has more than 75 outposts across the country. The menu includes tonkotsu ramen made with pork broth, pork chashu, green onion, spinach, seasoned egg and nori dried seaweed served with extra-thick noodles (order the red and black versions, which offer more spice). The must-try birria ramen is made with spiced beef and chicken broth, birria, red and green onion, cilantro and lime. The broth is so voluminous, and the soup tastes just like the taco in the best way. Beyond ramen, there's a short menu of Japanese small plates (think edamame and steamed buns stuffed with pork chashu). Drinks range from mocktails like the J. Girl with blood orange, strawberry, grapefruit, mint and sparkling water, to lemonade and Ramune Japanese soda. Signature cocktails include the smoky Wokashi old-fashioned, and there's a range of Japanese whiskeys on the bar menu.

Avianna's Carriage House, Melville

At long last, the former Frederick’s in Melville, which closed in 2015, has been reborn as Avianna's Carriage House. Its name is a wink to the location's history as a trolley stop on the route that ran along Walt Whitman Road from Huntington to Amityville. The once-formal Frederick's is now a cozy comfort food spot with ski chalet vibes (think warm, woody accents with Prohibition details). Avianna's menu is filled with new spins on comfort classics. The hybrid charcuterie board is served in a giant soft pretzel, melding two popular starters into one dish. Ribeye and pepperoni flatbreads, and lobster deviled eggs with bacon jam are among the other starters. Oversize salads are topped with large portions of chosen proteins (the chopped lettuce underneath — a nice surprise — is grown hydroponically on Long Island). A caviar menu includes bumps through grand service, should the mood to be fancy strike.

The Pink Café & Bakery, Rockville Centre

A fruit tarte and tea from The Pink Café & Bakery.

The new all-day French pastry cafe The Pink Café and Bakery has a "Bridgerton"-esque romantic ambience. with pink-and-white walls, chandeliers, mirrors and wall sconces. The menu has something for any time of the day: There's pain au chocolat and tartine rose, plus morning tea service served from 9:30 to 11:30 a.m. with tiered trays of mini croissants, or toasted bread with whipped honey butter, or cupcakes. A savory light lunch could be a Caprese baguette or a quiche Lorraine. Afternoon tea, served from 3 to 5 p.m., offers petite quiches or mini tea sandwiches, served with French rose tea or café au lait. Evening specials served from 6:30 to 10 p.m. include French cheeses with crackers, bread and fruit, or fondue for two with bread and apples.

Craveology, Centereach

A trio of brothers who got their start working on Mister Softee ice cream trucks has opened Craveology, a sugar-soaked fever dream for ice cream and carb lovers alike in Centereach. Besides soft serve, Craveology has a well of hard scoop ice cream flavors plus a drool-worthy menu of treats like crepe and waffle sundaes. Even more notable are the ice cream-stuffed croissant sandwiches. Try the Reese’s version, filled with your choice of ice cream, then loaded with chopped Reese’s candy bars, Nutella, chocolate and caramel drizzles, and Reese’s chunks. There are doughnuts swirled high with soft serve alongside flavor shots and cookie crumbles. The most popular menu item is a Biscoff cookie crumb pile served atop a hot glazed doughnut with vanilla swirl, an actual injection of caramel sweetness, and a rectangular Lotus Biscoff cookie popping out from underneath.

YoYo Chicken, Bellmore

Following last month’s openings in Deer Park and Huntington Station, YoYo Chicken can now add Bellmore to its list of new locations across New York and New Jersey. The first Long Island YoYo, which opened in Baldwin in 2024, is named after owner Omar Elgammal’s son, Younis, and inspired by his dad’s halal food truck in Manhattan. The menu is dedicated to chicken fans, featuring sandwiches served Nashville-style, seasoned to taste, with slaw, pickles and pink YoYo sauce. Chicken plates include two sandwiches plus seasoned waffle fries, wings in sauces from Buffalo to sweet and spicy. Chicken can also be had as tenders or wings, in mac-and-cheese bowls, with rice bowls and atop loaded waffle fries.

Legacy Room, Patchogue

Gnocchi in pesto sauce at Legacy Room in Patchogue.

Head down South Ocean Avenue in Patchogue almost to the water and, on an otherwise residential block, you’ll find Legacy Room, whose menu blends innovation with elegance. Chef Mike Artist, formerly of Road Trip in Bay Shore, evinces an of-the-moment regard for meat-free dishes with starters such as expertly roasted carrots with whipped goat cheese and pomegranate tajin; watermelon radish salad with frisee, cranberries, mandarin oranges and pecans; and a main dish based on a head of cauliflower on a bed of whipped lemon tahini garnished with green-pepper romesco. But when he turns his hand to meat, the results either have an old-school feel — beef tartare canapes, beef Wellington with herbed potato puree — or a playful twist: Witness the peanut-butter-bourbon short rib with grape-jelly gastrique or duck breast with a Creamsicle reduction and roasted turnips. He also makes an excellent gnocchi with pesto.

Taheni, Deer Park

Deer Park's halal food scene is getting even stronger, with the addition of a new Palestinian-owned shawarma spot, Taheni. Originally from Brooklyn, its first Long Island location was in Lindenhurst. Taheni is owned by the Deib family, who hail from the Palestinian village of Mas-ha in the West Bank. Cousin Abu Baker is a partner in the Deer Park location, which opened in October. His menu is streamlined and focuses mostly on sandwiches, bowls and shawarma wraps, as well as original creations like a smashburger on a fluffy potato pita bun. The menu has a hard-to-find dish called manakish, which is popular in countries across the Levant and usually consists of a flatbread topped with ground meat and/or za'atar spices. Instead of being open faced, here it's folded up like a quesadilla and stuffed with feta cheese and tomatoes

Crust & Crumb 96, Great Neck

Crust & Crumb 96, a Taiwanese-style bakery chain, has brought a gorgeous array of house-made pastries to Great Neck. It's the first United States location of an international bakery chain called Huafengheshi. Yuen said the chain was formed by Taiwanese bakers in 1996, and now has around 300 stores, mostly around Southern China. It differentiates itself from other Asian bakeries by using less sugar in its products, and baking everything on-site. Bakers arrive at 5 a.m. daily to prepare about 50 different types of pastries; what doesn't sell is discarded every evening rather than being saved for the next day. Specialties include pull-apart bread, similar to a croissant but not as buttery, as well as the matcha and chocolate wands, which are buns with cream in the middle.

Serata by King Umberto, Elmont

Potato-chip-crusted sablefish on the tasting menu at Serata in Elmont.

King Umberto might be Long Island’s quintessential Italian American eatery but, if its owners set out to create a restaurant that would subvert every element of that tradition, they could hardly do better than Serata, the new concept that has opened in the old dining room. Here, plates overflowing with clams oreganata, penne alla vodka and chicken Parm have been replaced with jewellike presentations of fluke crudo with winter citrus and almonds, agnolotti with fennel and razor clams, brioche-stuffed heritage chicken with farro and maitake mushrooms, lush ingots of sablefish with a celery and potato-chip crust. Serata offers tasting menus (five courses for $145, eight courses for $175, plus $125-$150 for wine pairings) that owe more to Per Se and 11 Madison Park than to King Umberto.

Courtside Sport + Social, Babylon

Courtside Sport + Social opened in the former Long Island Pekin on East Main Street. The 3,000-square-foot space for roughly 75 guests feels luxurious and modern, with modular lounge areas, green velvet seats and backlit banquettes. The idea of fusing food and pickleball came from proprietor Frank Bragaglia, who also owns The Brixton in Babylon. The menu by chefs Zach Rude and Louis Kirsch includes starters such as steak tartare, potato skins, crispy wings and must-try bloomin' shallots served with roasted garlic ranch dipping sauce. The raw bar includes littleneck clams, Beausoleil oysters and shrimp cocktail.For mains there's French onion pasta, roast chicken and steak frites served as an 8-ounce sirloin with Courtside’s steak sauce, fries and salad. The drinks includes mocktails like the "Nah-perol spritz" and a hibiscus margarita, plus classic Manhattans, old-fashioneds and daiquiris. Come spring, Capellini said the restaurant will debut a 2,600-square-foot pickleball court in the back where guests will be able to reserve play by the hour.

Record Cafe, Patchogue

Record Cafe opened quietly on Terry Street in late fall. The charming coffee-shop-meets-record store has roughly 2,000 vinyl albums for sale, offered alongside Italian-style coffee made by owner Yofry Perez-Drebing. Drinks include lattes, macchiatos and iced cappuccinos made with coffee imported from Italy (think brands such as Caffè Borbone and Lavazza). There are teas both hot and cold, peppermint hot chocolate and dirty sodas. There is no food menu, but there are pre-packaged grab and go snacks like cookies. The cozy seating area has half a dozen spots to sit with a drink and jam out to a record of your choice. An outdoor seating area is planned for warmer weather months.

Won KBBQ, Commack

The all-you-can-eat menu at Won KBBQ in Commack includes sides like kimchi pork stew, left, and steamed egg.

One of Long Island's top Korean spots, known for its sizzling cauldron pot barbecue, has opened its third location. Won KBBQ is a family-owned business from Bayside, Queens, that's also been running an impressive all-you-can-eat operation near the Roosevelt Field mall in Carle Place. In November, the Hong family opened its third outpost, in Commack. Won KBBQ's meats are extremely high quality for an all-you-can-eat barbecue joint. For $45.99, you get 20 varieties of meat as well as banchan side dishes and more substantial sides, like bubbling soups and steamed custardy egg. Favorites from the Carle Place location include thick-cut pork belly, which is cut into cubes with scissors. All the meats are grilled on cast iron cauldron pots at each table; the vessels retain heat very well and create a nice sear on the meat.

Shawarma Bay, Deer Park

Into an ever-expanding sea of quick-serve halal spots comes Shawarma Bay, the offshoot of a popular NYC truck. It's opened in a former strip-mall deli about a block west of Tanger Outlets in Deer Park. The wraps, platters and bowls are based on doner kebab (shaved, vertically roasted chicken or beef) and chapli kebab (spiced, minced patties of chicken or beef). The first is one of the glories of the Turkish kitchen, the second, a standard of both Pakistani and Afghan cuisine. Shahzeb Qureshi, a native of Mumbai, India, said that it was the brevity and focus of the menu that attracted him to the franchise opportunity. All sauces — from classic Afghan "white" to "red hot" to "SB’s sweet & sour" are homemade.The menu also offers loaded fries, falafel, hummus and traditional gyro (chicken or lamb).

The Barn, Ronkonkoma

The Barn, Long Island’s big, red dessert-coffee drive-thru, continues its creative reinvention of long-shuttered Dairy Barns with a new Ronkonkoma location on Hawkins Ave. Featuring For Five Coffee, The Barn sells coffee beverages, lattes and iced coffees, as well as iced teas, lemonades and hot chocolates. But it’s the hot and iced specialty drinks like the rainbow cookie latte topped with requisite rainbow cookies, and the Powdered Donut, sprinkled with cinnamon and crowned with an actual doughnut, that stand out. New for this season: Drinks that emphasize lighter ingredients and protein boosts to optimize the new year. The "New Year, New Me Latte Series" debuts with Ronkonkoma’s opening and will be featured at all stores. Lighter lattes and protein-packed drinks are crafted with sugar-free syrups and lighter milk (or milk alternatives). Protein shakes can be made with or without espresso and, in true Barn fashion, come with a homemade protein pop subbing in for a cake pop. Additionally, New Year lattes can be paired with small bags of another cult favorite snack, drizzilicous mini rice cakes.

Pho Che, Great Neck

A large house special combo pho at Pho Che in Great Neck was big enough to share.

A local Vietnamese chain that just popped up on Northern Boulevard may have the largest bowl of noodle soup in Nassau. Pho Che got its start in Flushing, Queens, and opened a second location in Fort Lee, New Jersey, in 2023. Co-owner David Lee opened his latest Great Neck spot in the former Ponte Mollo Italian restaurant in December after a process that lasted more than a year. His long-awaited restaurant offers a compact and approachable menu of Vietnamese greatest hits, like banh mi sandwiches, vermicelli noodle salads called bún and 19 varieties of pho. The menu is rather straightforward and doesn't include any hard-to-find regional fare, but what it lacks in variety it makes up for in size. Most people will order the small portion. But a pro move here is to split a banh mi, which has some nice, crusty bread but not much meat in it. And then get a large soup, which was big enough to feed two people on its own.

Ada Mediterranean Cuisine, Middle Island

Ada took over the low-slung freestanding building that, for decades previously, had been Lombardi’s Italian restaurant. All dips, kebabs and rotisseries are kept in the kitchen and there are two white-tableclothed dining rooms. A liquor license is forthcoming; for now, you can bring your own wine or beer. The name says "Mediterranean," but this is a Turkish restaurant through and through and the menu features most of that cuisine’s greatest hits: Starters include lentil soup, stuffed grape leaves, eggplant salad with peppers and tomato sauce, cheese "cigars," pan-fried beef liver and zucchini pancakes. Mains include both standards — doner, shish, Adana and Iskender kebabs, lamb chops and chicken chops (boned-out thighs) — but also some deeper cuts such as manti (tiny ravioli), imam bayildi (literally "the priest fainted," consisting of stuffed baby eggplant) and hunkar begendi (cubes of lamb atop a smoked-eggplant puree). Plus kebab and gyro sandwiches and wraps and pide (Turkish pizza).

Pour Authority, Farmingdale

The self-pour beer spot Pour Authority has opened at 333 Main St. after about two years of preparation. Visitors can try brews from 40 taps, paying by the ounce using a card issued at check-in. Owner Ritu Kumar said selections include at least eight from Long Island breweries, like Montauk Brewing Company's Pilsner. Guest IDs are checked at walk-in, with patrons issued a card with a 32-ounce limit. Besides beer, there's a menu of comfort food like fried dumplings and Bavarian pretzels with beer cheese dip. Vegetarian dishes include "chorizo" flatbread, cauliflower tacos topped with Thai slaw and drizzled with chipotle aioli. Burgers, bowls and salads are also available.

Skara Taverna, Williston Park

Gigantes beans and marouli (romaine) salad at Skara Taverna in Williston Park.

Dino Philippou had had his eye on 75 Hillside Ave. since the Greek-inflected steakhouse The Butcher’s Bar & Grill closed in 2020. What attracted Philippou was not just the short commute from his home but the fact that the kitchen had a charcoal grill. Philippou was the general manager of Plori when it opened in Carle Place and, before that, had operated Astoria’s Greek restaurant-nightclub Cavo for almost two decades. To run Skara’s kitchen he recruited Gregory Zapantis, currently a chef-partner at Sea Bar in Great Neck, opening chef at now-closed Americana Eatery & Bar in Great Neck and a veteran of the Manhattan restaurants Estiatorio Milos, Trata, Kellari and Thalassa. Noting that most of Long Island’s ambitious Greek restaurants specialize in fish, the two created a menu that doubles down on meat. From the charcoal grill come dry-aged skirt steak, strip, cowboy rib-eye for two, pork chop and lamb chops. But then they tripled down on meat, installing a rotisserie for large-format roasts that are sold by the pound: chicken, pork shoulder, suckling pig and lamb. For the best selection of these rotisserie meats, dine Thursday to Sunday.

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