American Times Restaurant & Tavern, Oakdale

The Montauk Highway eatery, which used to be the Village Idiot Pub, opened last month. The interior of American Times American Times Restaurant & Tavern has a modern take on the classic tavern look, with wood finishes, lighter wallpaper and new leather seating. The bar also has 1920s-style milk lights over the bar. The attached enclosed patio has also been renovated to keep up with the classic tavern ambience. While the menu now features more entrees and upgraded cocktail and wine offerings, some Village Idiot Pub favorites remain, such as the steak tidbits and chicken wings . My choice was the hot honey deluxe handheld served on a toasted bun and made with buttermilk fried chicken, drizzled with hot honey and topped with pickles and coleslaw. The cocktail menu includes the melon drop martini made with Cîroc summer watermelon vodka, watermelon puree and fresh lime and an American old-fashioned made with great jones bourbon, maple cinnamon syrup and orange bitters.

Lale, Lindenhurst

Stuffed cabbage is one of the homestyle specials at Lale Turkish Restaurant in Lindenhurst.

Long Island’s Turkish restaurants are generally of a very high caliber, but Lale stands out both for its renderings of standards (eggplant salad, doner kebab, etc.) and its commitment to daily specials drawn from the repertoire of home cooks. You might happen upon braised flat beans with bits of beef, or delicate fingers or stuffed cabbage or a crackling sunburst of fried anchovies. Lale comprises a market with a takeout counter and a modest but attractive dining room. Chef Mustafa Aydim’s kebab production starts on the cutting board, where he takes apart a fresh leg of lamb: The leanest parts will become shish kebab, the shank will get braised, the trimmings will be ground, extravagantly seasoned and finger-pressed into spicy Adana kebabs. Some of the fat will be layered with slices of beef for doner kebab (gyro) that can be enjoyed as a sandwich or platter or draped over homemade bread and covered with yogurt and tomato sauce for the great Iskender kebab.

Crispy Karma, New Hyde Park

Simple concepts don’t come easily to Jay Jadeja and Raquel Wolf Jadeja. Their 6-year-old Sea Cliff restaurant, The Onion Tree (on both Newsday's Top 50 and Top Pizza lists), is a modern tavern serving regional Indian specialties inspired by Jay’s mother. Crispy Karma, a fast-casual eatery that opened in May in New Hyde Park, offers fried chicken with Indian flavors. Crispy chicken thighs (certified halal) are the main event here. The signature preparation, Fiery Karma, employs a marinade of tamarind, ginger and Thai chilis and, the menu warns, is "not for beginners." Milder, but no less flavorful, is The Parsi, flavored with cilantro, chili and lime. There are also three meat-free options: roasted paneer, grilled portobello mushroom and vada pav, the iconic Mumbai fried mashed potato patty. Once you "choose your karma," decide whether you’d like it on a potato bun topped with papaya-cabbage slaw and two chutneys (includes hand-cut fries) or in a bowl with salad or basmati rice. There are also wings and tenders (fried Fiery Karma or roasted Butter Chicken) and bone-in chicken pieces. Plus spiced fries, dosa-battered onion rings, slaws, salads and, for dessert, cookies.

Punjabi Bites, Rockville Centre

A new Rockville Centre restaurant makes a case that Long Island's Indian scene is getting even better, especially on the South Shore. The small spot is called Punjabi Bites and it's one of those strip mall storefronts on Sunrise Highway that's easy to just drive right by. The space, which previously held the original Flour Shoppe Cafe, is now owned by business partners Param Singh and Gagam Singh. Param says he owned an Indian restaurant in Easton, Pennsylvania, but recently sold it and set his sights on Long Island, specifically Rockville Centre. After three or four months of kitchen renovations, he opened in March with a menu that features Southern Indian, Indo-Chinese and Northern Indian dishes from his native Punjab. An appetizer of Amritsari fish features heavily spiced nuggets of white fish battered in crunchy chickpea flour.

UDee Thai Bistro, Plainview

Pad Thai with shrimp at the new UDee Thai Bistro in Plainview.

UThai Bistro became a quick-hit for Nassau-residing Thai food fans when it made its Woodbury debut in 2022. Now, owner, Apikorn "Joe" Lombardi, has used a similar playbook to launch his second Long Island eatery, UDee Thai Bistro, in Plainview's Morton Village Shopping Center. The comprehensive menu includes a Thai list of classics, from starters like tom yum soup to chicken satay with silky peanut sauce to papaya salad to larb gai, or minced chicken tossed with mint, red onions, scallion, lime, all of which gets loaded into oversized lettuce leaves. For mains, pad thai to basil stir fries and coconut milk-based curries, to which diners can add their choice of proteins including chicken, tofu, beef or shrimp. There are pages of regional specialties, including those from the central and southern regions, plus Lanna delicacies from the north and Isan dishes from the northeast.

Carmela's Pizzeria, Franklin Square

Though Carmela’s Pizzeria & Restaurant in Franklin Square has reopened under new ownership, the business is staying in the family. Rick Calia, a cousin of the former owners, Bart and Carmela Calia, has taken ownership along with his son Rick Calia Jr., and his brother-in-law Michael D’Alessadro. Calia retained 80% of the staff who worked at the pizzeria when his cousin owned it. The menu stayed the same, Calia said. Gourmet pizza options include the Quattro Gusti — made with black olives, mushrooms, ham and artichoke hearts with tomato and mozzarella — while grandma and Neapolitan are among the traditional pies. For dinner, there's the pasta e fagioli made with ditalini pasta, kidney and cannellini beans, and prosciutto in broth, eggplant rollatini and veal Sorrentino, made with medallions of veal topped with sliced eggplant, prosciutto and mozzarella in a brown sauce.

Lucky Dumplings, Great Neck

Great Neck may just be the dumpling capital of Long Island, with destination spots for Chinese wontons, Korean mandu, Thai kanom jeeb and Jewish matzo balls. Now we welcome another dumpling newcomer, Lucky Dumplings, which recently opened on Northern Boulevard just east of the Queens border. Lucky Dumpling's interior may be minimalist chic, but the menu brings the energy with its selection of Northern Chinese dishes, for way less money than you'd expect. One highlight is the Northeastern style zhajiang noodle, which features a dark brown, porky sauce made from fermented soybean paste. It's a signature dish from Beijing, but is hard to find on Long Island. Lucky Dumplings also has a decent selection of stir fries and other dough-less dishes from the Northern Chinese, Sichuan and Cantonese-American playbooks.

Dolce Bella, Smithtown

A selection of flavored cannolis from Dolce Bella's second store in Smithtown.

Friends Brandyn Williams and Tim "Big Red" Downey and their colorful cannoli began as a TikTok sensation with roots in a simple Italian ice cart that Williams was running on his own up until 2022. Fast forward four years and to the addition of stuffed, flavored cannoli — the stuff of Long Island dreams — the guys are onto their second shop. Joining the original in Oceanside, a new Dolce Bella cannoli storefront has opened in Smithtown. With so many irresistible options, give in to your inner Italian child and order a three-, six- or twelve-cannoli sampler. Mix and match flavors like rainbow cookie, Reese’s (peanut butter cup), Nutella, birthday cake, cookies and cream, fudge cookie butter, pistachio, or for purists, original with plain cannoli cream and chocolate chips adorning the ends. If you just want the cream, there are cups, plus gelato and Italian ice — from The Lemon Ice King of Corona, in Queens. Wash it all down with a dirty soda.

Crown of Spices, Levittown

Tucked back into the depths of a Levittown strip mall, the new Crown of Spices is a hidden gem spot for South Indian food. You can tell that partners Ajin Sekhar and Gunasekaran Gounder are pulling out all the stops for their first restaurant in the United States, which opened last month. The partners, from Tamil Nadu, India, also own two restaurants in the Indian cities of Salem and Kanyakumari, according to Sekhar. The cavernous dining room has a flashy look that matches its maximalist menu, which spans more than a dozen pages and will have your head spinning by the time you reach the biryani section. Thalassery fish curry, Andhra fish curry, Gongura mutton curry ... many of these hard-to-find dishes hail from the southernmost states of Kerala and Tamil Nadu, which is a tropical region with dishes sharing some similarities to Sri Lankan cuisine.

Griffin Kitchen & Bar, Roslyn

Long Island native Pasquale Abatiello cut his teeth in local kitchens (among them Porto Vivo and Red in Huntington and Barrique in Babylon) then spent years commuting to Westchester where he was the executive chef of the six-restaurant Wood & Fire group. He and his partners opened Griffin Kitchen & Bar in Roslyn in early May. Abatiello is joined by Frances Cappi, a veteran not only of Jean-Georges Vongerichten’s ABC Kitchen in Manhattan but also Ceriello’s Fine Foods, the great Italian specialty market in Williston Park. The two men put together a menu that blends comfort and sophistication. Starters include mussels with white wine, mustard and tarragon; fried Rhode Island calamari and rock shrimp with cherry peppers and aioli; burrata with homemade focaccia, Spanish ham and balsamic vinegar. You can craft a casual meal from one of the salads and / or sandwiches such as the grass-fed Griffin burger, the fried chicken with slaw and Cheddar or the French dip with rib-eye, horseradish cream and jus.

Aunt Jake's, Huntington

Malfada with spicy vodka sauce at Aunt Jake's in Huntington.

In the 11 years since they opened their first Aunt Jake’s in Little Italy, Manhattan, restaurateur Nick Boccio and his partner, chef Carmine DiGiovanni, have been through the wringer, opening and closing locations and, in the wake of COVID, focusing on group classes to satisfy an audience hungry not just for Italian dining, but for experiences. At the new Aunt Jake’s in Huntington, pasta will once again be front and center. The kitchen produces eight homemade shapes, each of which can be paired with one of eight sauces. DiGiovanni’s non-pasta items tend to be less traditionally Italian than the pastas. Starters include an avocado-grapefruit salad with shaved fennel, pickled red onions and sesame; roasted carrots with lemon yogurt and sunflower seeds; mussels in a Champagne-cream sauce; roast potatoes with pecorino aioli. Mains include crisp-skinned salmon with citrus gremolata and fennel salad; roasted (mostly boneless) half chicken with garlic, broccoli rabe and polenta; bone-in short rib with muffuletta relish, artichoke risotto. Pasta-making classes will be held in the second-floor dining room (which can also be configured for regular service). For that price you get 75 minutes of pasta-making instruction and a ball of dough to take home plus a three-course meal drawn from the regular menu.

Gasalong Thai, Great Neck

Great Neck is already the place to go for Chinese food and sushi, but a new restaurant is making it a hotspot for regional Thai food as well. Gasalong Thai opened in April after a process that took more than a year. The stylish restaurant serves dishes from Thailand's northern city of Chiang Mai, joining other new wave Thai restaurants, like JaydSiri and Prode down the street in Little Neck. There's a selection of clay pot dishes, which are known for being a signature of Hong Kong. The goong ob woon sen consists of glass noodles that are steamed in a clay pot with shrimp and bacon slices.The biggest find was a plate of phenomenal kanom jeeb dumplings, which go by the name Gasalong dumplings on the menu. But the dumplings are hard to find locally, but actually a well-known Thai riff on Cantonese siu mai, the pork and shrimp wonton dumplings at dim sum houses.

Smart'Wich, Syosset

Syosset sandwich fans can finally rejoice. Smart'Wich, the artisanal sandwich shop formerly located inside Francesco’s Bakery in Hicksville, has moved, expanding to a proper storefront in Syosset on Jackson Avenue, taking over the former Tommy Tacos, For Smart'Wich chef Michael Guerrieri — who was born in Naples, Italy, moved to New York, then Lisbon for 17 years, then back to New York again — Smart'Wich is about wholesome ingredients and simplicity. Just like in Hicksville, the menu has a 12-sandwich spread, all made on handmade Portuguese bread. Menu highlights include an octopus Smart'Wich with onions and peppers, another with crumbled sausage, chopped kale, cooked tomato, mozzarella and homemade Portuguese Piri Piri oil, still another with house-pickled Portuguese sardines and cilantro, not to mention an omelet sandwich with mozzarella. For the less adventurous, there are smart'wiches of tuna, bacon, sausage, turkey and roast beef. And for those with a sweet tooth, there's a spread of Nutella on warm pao saloio sprinkled with powdered sugar.

3 Sons Ice Cream, Kings Park

Mint chip, black cherry and coffee chip ice cream in a waffle cone at 3 Sons Ice Cream in Kings Park.

When the storefront in between Rock Massa's 3 Sons Delicatessen and 3 Sons Pizza Kitchen in a modest Kings Park shopping center became available last year, there was no question that it would be subsumed into the growing 3 Sons empire. Rock wanted to create a space that welcomed the community and he succeeded, with a spiffy-retro blue-and-white decor and seating for 16. He doesn’t skimp on ingredients: Real coffee for the coffee ice cream, Bordeaux cherries for the black cherry, Dutch process cocoa for the chocolate, dark chocolate Barry Callebaut chunks wherever chips are called for. There are always around 35 flavors on offer (including dairy free and no sugar added) plus soft-serve chocolate and vanilla, shakes and custom cakes.

Bull Moose, Oyster Bay

Fresh off the heels of The Comet Club opening in Westbury, Jesse Schenker and Claudia Taglich’s Lush Life Hospitality has unveiled its latest project: Bull Moose, a members-only speakeasy-style lounge that offers fans of the Oyster Bay chef and his restaurants priority access and perks within his empire. The draw of joining Bull Moose is clearly a luxury — with a one-time initiation fee of $5,000 and annual fee of $1,200. Clubby and sleek, the lounge has a taxidermied moose head centered on one of the walls, doubling down on the hunting theme Roosevelt embraced in his own spaces. Add to that a compact yet extensive collection of top-shelf spirits for shaking or stirring the perfect cocktail. With room for about 20 people, the lounge is available for members' private use. As far as food goes, Bull Moose serves "fun, little noshes," like spring rolls, a pressed Cuban sandwich, truffled grilled cheese, oysters and caviar service. The specialized cocktail program will feature mixologists pouring "perfect martinis, and classics like Manhattans, executed at a high level," Schenker said. There will also be specialized ice.

Via Cuma Sourdough Pizza & Cucina, Oceanside

Since Luca Schiano Di Cola opened Via Cuma Sourdough Pizza & Cucina, his gastronomic ode to Naples, in 2024, he has labored to fit all his ambitions into a tiny Valley Stream storefront. (It worked: Via Cuma is a Newsday Top Pizzeria.) His new Oceanside pizzeria, which opened last month, has more than twice the capacity, exponentially more parking and, very soon, a full bar. . There are almost 20 varieties of pizza, from the simple Margherita, made not only with Italian San Marzano tomatoes but with imported mozzarella, to the cheese-free Napoletana, topped with cherry tomatoes and anchovies from Cetara on the Amalfi coast. More elaborate specimens include the Capricciosa, a Margherita gussied up with ham, olives, artichokes and mushrooms; the Patate, Porchetta e Provola, a white pie topped with cubes of roast potatoes and pork; and the Genovese, named for the Southern Italian sauce of braised beef and onions. Pies come in 12- and 16-inch sizes, and many varieties can be made into a panuozzo, a sandwich made with pizza dough wherein the topping becomes the filling.

Adana Grill, Bohemia

The Adana kebab, served with rice, bulgur and salad, at Adana Grill in Bohemia.

There’s one dish you have to order when you’re at a place called Adana Grill, a new Turkish eatery, and that’s the Adana kebab, made of minced lamb and seasonings that include hot chili peppers and sweet bell peppers. This specimen, savory and succulent and not terribly spicy, came with a fresh salad liberally sprinkled with tart sumac. Usually, you choose between white rice and bulgur tinted red by pepper and / or tomato paste but, at Adana Grill, both are standard sides for the grilled kebabs that also include chicken Adana, lamb and beef shish kebab, kofte (meatballs) and Beyti kebab (ground meat wrapped in flatbread and finished with tomato sauce). All the meats are featured in dozens of formats and combinations — wraps, combination platters and even contemporary bowls. You’ll find traditional Turkish starters such as eggplant salad, feta-filled fried phyllo "cigars" and cubes of fried liver along with pan-Mediterranean items like hummus, tabbouleh and falafel.

Dawat, Port Washington

Long Island is in the throes of a full-blown upscale-Indian boom — the latest entry being Dawat in Port Washington. The driving force behind Dawat is chef-owner Santokh Singh, a native of the Punjab in India whose first job in the U.S. was at Dawat (est. 1986), the pioneering Manhattan restaurant that was one of the first to serve authentic regional Indian cuisine in a luxurious setting. Singh’s kitchen draws from all over the subcontinent. Among the starters is paalak patte ki chaat, a northern street snack that might be best described as a fried spinach salad dressed with yogurt and chutneys; bhagari jhinga, a curry of prawns in a creamy tomato sauce that originated in the coastal south and Hyderabadi pathar kabab, stone-seared slices of marinated lamb from ... Hyderabad, India. Among main dishes are the classic northern Banjara mutton, rich with a caramelized onion-tomato-ginger sauce, and the vegetarian paneer caldine, fresh cheese in a spiced coconut-milk sauce from Goa, India. The extensive menu also includes biryani, meats roasted in a tandoor oven or seared in a cast-iron "tawa," plus a variety of vegetables and breads.

Kadoya, Westhampton Beach

The 29-year-old restaurant Sushi 1 was a standard-bearer for the kind of classic Japanese cooking that is increasingly rare on Long Island, and it closed at the end of 2024. At the time, chef-owner Kimi Osaki said another Japanese restaurateur was taking over the spot. Toyo Kamatani, a partner at Suki Zuki in Water Mill, has now resurrected it as Kadoya. Kadoya (Japanese for "corner house") has retained Sushi 1’s modest decor and traditional menu. Starters include oshitashi (blanched spinach), agedashi tofu (deep fried and served in broth), karaage chicken (deep-fried nuggets), hamachi kama (grilled yellowtail jaw), gyoza and shumai dumplings. The sushi menu comprises set platters — sushi and sashimi (regular and deluxe), chirashi, unadon, tekkadon — as well as a la carte nigiri and sashimi and about two dozen rolls, from California, negihama (yellowtail-scallion) and spicy tuna to the Kadoya roll (lobster, avocado tobiko, cucumber with spicy sauce) and roll-adjacent "tuna sandwich" (spicy tuna, tobiko, scallion, tempura flakes) that is a signature item at Suki Zuki.

Mighty Fine, Huntington

A DIY peach-blueberry pie at Mighty Fine in Huntington.

The concept behind Mighty Fine in Huntington started with Daria Lamb’s desire to take pie to another level, but neither her imagination nor her ambition could be contained within a 10-inch crust. Her pie-centric "all-day-cafe" opened with sweet and savory pies, quiches, sandwiches, roast chickens, cookies, coffee, a full bar, a kids’ play area — all contained in the stately old house that, for more than 30 years, was Finley's of Green Street. Her most innovative idea might be the design-your-own-pie bar: Choose your crust (7- or 10-inch) and then, Chipotle-style, direct a server to scoop in your desired fillings from buckets of fruit in the repurposed ice-cream display case. Next, would you like your pie topped with crumb or streusel or more pastry? Or with no topping at all? Forty-five minutes to an hour later (depending on the size) your pie is ready to be eaten or taken home.

LA420, Great Neck

It was a long time coming for LA420, a New American restaurant that recently opened along Great Neck's car-centric Northern Boulevard. Its predecessor, 420 North, closed in 2013, and it got on the radar of new owner Tina Huang around 2022. It's not her first restaurant. She also has two locations of Mihana Japanese Bistro in Woodbury and Commack, as well as K-CITY BBQ hot pot & sushi in Levittown. She and her partners spent nearly four years renovating the space. The menu is like a greatest hits of bistro cuisine, with dishes such as seafood linguine, herb-crusted chicken, a wagyu burger and a tomahawk steak. The menu is particularly heavy on small plates, including crabcakes, a plate of three nicely cooked scallops in a miso creme sauce and a duo of slow-cooked beef ribs topped with a crunchy rosemary potato mix.

Han, Port Washington

By the Port Washington train station, the takeout spot Lee's Korean Kitchen has now become a sit-down restaurant named Han with an ambitious young owner who's making some excellent kimchi. First-time restaurant owner David Lim took over the tiny restaurant after 18 years working different jobs in the hospitality business. He's particularly proud of his kimchi, which he prepares himself. His menu is like a greatest hits of Korean cuisine, with a sizable selection of Korean fried chicken, hot stews, stir fries and Korean barbecue skillets. He plans to add more traditional items like grilled fish very soon. The sizzling short rib dish LA Galbi hit the spot, with its nubby meat bits that you gnaw off the bone. Han is also one of the few spots where you can find honey butter chicken wings, a newer flavor trending on TikTok.

Lim's Kitchen, Port Washington

Honey butter wings is a popular new style found on the menu at Han in Port Washington.

The new Lim's Kitchen looks nothing like the previous tenant, a bohemian Argentinian sandwich spot named Caminito, and before that, a lauded Chinese restaurant, The Ivory Kitchen. Now the room is dark and minimalist, with little golden lamps and tablet menus on every table. Lim's also has locations in Astoria, Queens, and Manhattan, as well as a separate concept, Gimbap Story by Lim's Kitchen in Astoria. But this is its first on Long Island. The menu here is also a scattershot of bar-friendly items, such as rice cake and sausage skewers, plus Korean barbecue dishes, bibimbap rice bowls and a decent selection of noodles. Try the yukgaejang, which is a spicy shredded beef stew with a broth that's livened up with gochugaru chili powder, or a plate of pork bossam. This is an appetizer for the ages. The succulent hunks of boiled pork belly are arranged in something resembling a color wheel, with the fattiest bits leading around to the meatiest. Some of the pieces were fattier than others, but once you wrap them in the lettuce with the ssamjang paste and top with stringy oyster radish kimchi, you'll feel like you can eat anything.

The Gluten Free Treat Shop, Massapequa

Jenna Vanacore had always enjoyed baking but when she was diagnosed with celiac disease 12 years ago she went into overdrive. From baking for herself, Vanacore went on to selling her products on Etsy and at local farmers markets, to adding wholesale accounts in 2022 and then, in October, launching her Massapequa shop, The Gluten Free Treat Shop. It’s a light-filled, welcoming space, done up in pastels and white marble. One signature item at the shop is the big, diner-style cookie covered with sprinkles, plus traditional chocolate chip and dark chocolate cookies with white chocolate chips. The shop's offerings change with the season and her whim, but you’ll always find platters of rainbow cookies, individual cakes, packs of biscotti, muffins, bagels and breads.

Off the Bay, Sayville

Sayville Bait & Tackle has officially become Off the Bay, a new seafood-focused concept keeping the oceanfront-inspired charm of the former eatery that closed in February after a five-year run. While the space at 220 N. Main St. has had new owners since Jan 1., Michael Jordan and partners Shaun Ihne and Rob DelGiorno kept the character of the space, including the decorative ceiling-fan oars. The trio also owns Whiskey Neat in Patchogue and Frankie’s Table in Commack. Start with appetizers such as a lobster roll slider or the smash burger slider. Off the Bay’s raw bar includes a shrimp cocktail or Long Island oysters. Entrees includes a shrimp po-boy, steak frites and what the crew has branded as "the best chicken on the block."

Patrizia's, Westbury

St. Joseph's Pescatore linguine with seafood and toasted anchovy breadcrumbs at Patrizia's in Westbury.

"The same, but different" is how Tony Luisi described Patrizia’s in Westbury, which opened this month in the old AG Steakhouse just south of Samanea mall. It’s the fifth Long Island link in the metro area chain and, with a capacity of more than 300 seats, unquestionably the biggest. The sister restaurants in Hicksville, Massapequa and Hauppauge all share a big, crowd-pleasing, family-style Italian American menu and a boisterous, singalong vibe. (The Patrizia’s Marquee that opened last year in Commack is a bit more subdued and upscale.) Despite its size, the Westbury layout actually feels more intimate since it is divided into four spaces that, aside from a main dining room that accommodates 120, can provide a more intimate experience — or can be cordoned off for private events. The menu is about 30% smaller than at the other locations. There are a number of dishes exclusive to Westbury. In addition to Patrizia’s signature fioretti money bags (homemade "purses" in a mushroom-prosciutto cream sauce), the kitchen is making truffle-fig money bags that can be ordered as a big platter or tossed tableside with a creamy cheese sauce in a hollowed-out wheel of Parmigiano-Reggiano (can "start" a table of four). Or, dive into the seafood extravaganza called St. Joseph’s Pescatore: clams, mussels, shrimp, octopus on a bed of linguine topped with toasted anchovy breadcrumbs.

The Comet Club, Westbury

The Comet Club is anchoring The Vanderbilt luxury apartment and hotel in Westbury. The sprawling 5,000-square-foot space blends New York’s Gilded Age with the cocktail-glam of 1920s Miami and Havana, with about 120 seats and a large outdoor patio. And it has chef Jesse Schenker, whose Long Island restaurant portfolio has, until now, been focused on Oyster Bay. Despite the grandeur of the space, The Comet Club’s menu is approachable and familiar. There’s a raw bar that includes caviar, shrimp cocktail and oysters. Or start with deviled eggs with roasted red pepper and pickled onion relish, guacamole or chicken liver mousse. Light eaters will appreciate the salads with add-on proteins like shrimp, steak, chicken. There’s a French dip, a Cuban press, and an excellent burger made with 10 ounces of Schenker’s in-house beef blend, topped with Cheddar cheese on a brioche bun with fries. Fish includes grilled local tuna and whole roasted trout, while there's a range of steaks, chops and a full or half-roasted chicken. In an ode to The Comet train, from which the restaurant derives its name, dessert carts and trolleys circulate with a variety of pies, cakes and seasonal sweets.

Green Eats, Glen Cove

Two Glen Cove natives decided their town needed more healthy food options and, instead of complaining about it, they decided to do something. Simone Castillo and Edward Villatoro took over the Bridge Storefront that had briefly been Nelly’s Empanadas and established Green Eats, specializing in smoothies, bowls and more quick-serve options. Castillo and Villatoro are bullish on vegetables and whole grains and are equally mindful of sourcing. Bestsellers include the Green Paradise smoothie (pineapple, mango, passion fruit juice, spinach, kale and agave), the Bliss Bowl (brown rice, lentils sweet potatoes, corn, kale, whipped feta, pickled red onions, poblano cream and chipotle-Caesar dressing), the Spring Pea Salad Wrap (arugula, radish, peas, carrots, cabbage, feta and blush dressing) and the Green Eats quesadilla (kale, spinach, feta, Monterey Jack cheese, pickled onion and chipotle chicken).

Raan Thai, Huntington Station

An assortment of Thai dinner options from the new second outpost of Raan Thai in Huntington Station.

The Smithtown-based Raan Thai has spent the last five years curating a following for dependable Thai food in western Suffolk. Huntington Station now gets to experience Yunaa Jantamongkol’s native cuisine as Raan Thai expands. A bright, sunny eat-in space anchors the new Raan Thai. With a team of Thai chefs in the kitchen, the menu is dotted with familiar classics like tom yum goong soup with its spicy lemongrass and chili-based broth, and som tom, or tangy papaya salad. But the winner is the tamarind chili salad with beef (which also comes with duck), spiced to preference. Move onto grilled satay with peanut sauce, noodles made various ways — pad Thai, pad see ew (flat noodles), pad ki mao (drunken noodles) — fried rice dishes — with pineapple, basil or sausage, and red or green curried — and protein-based stir fries and curries, all spiced to preference. A new dish for the Huntington Station location is rad na, or crispy noodles with carrot and Chinese broccoli over a thick bone broth, Jantamongkol said. And although "most dishes are not very spicy," if you are in the market for a five-alarm mouth fire, try the kua kling duck, a lacquered leg quarter on a bed of green beans and bell peppers that packs serious heat.

Local Brew, Eastport

Jennifer Neubauer has made a rousing success of Local Provisions since it debuted in Westhampton Beach in 2023. But the tiny juice-smoothie-salad-and-more boutique could not contain her ambitions and, last month, she extended her brand with Local Brew in Eastport. Here, you’ll find a similar menu of fresh, healthy options but more pastries, prepared foods and provisions (fresh, tinned, frozen), more gift items, more seating and, for the first time, coffee. Drip drinks are made with beans roasted by Deep Roots Roasting of Center Moriches; espresso drinks use beans from Patchogue-based Ace Coffee. There are also lattes with coffee, matcha and chai as well as hot and iced black and herbal teas and lemonades sweetened with agaves.

Olive & Garlic, Franklin Square

Olive & Garlic in Franklin Square may well be Long Island's first wood-fired halal pizzeria. Danyal Javeid bought the former Farina 00, on Newsday's list of best pizzerias, and, on March 21, relaunched it with a pared-down pizza menu and smash burgers — but no pork or alcohol. Javeid worked with Farina 00’s chef-owner, Gigi Sacchetti, for two weeks to learn the pizza ropes, and he’s also kept most of the kitchen staff. You’ll still find about 20 pizzas and a dozen pastas as well as chicken Parms and wings, starters and salads. Javeid’s Pakistani culinary heritage inspired him to create some new toppings, such as chicken tikka masala and tender, minced reshmi kebab. There is no longer a liquor license but customers are welcome to BYOB.

Josie's Pizza Bar, Glen Cove

Owner Josie Giglio makes pizza at her new storefront, Josie's Pizza Bar, in Glen Cove.

Josephine Giglio doesn’t do anything the easy way and, after years of being a mobile pizzaiola, she was reluctant to move her operation inside. Nevertheless, she made her last pizzas on the truck last August and, two months later, opened in the storefront that had been Heritage Bakers, the popover specialist that closed in 2021. Giglio, who has been slinging pies since she was in high school, had been using part of the Heritage space for prep and storage; now she created a light-filled, 20-seat dining area in the front and, facing the wood-burning oven, a proper pizza bar where six customers can sit and watch her and her crew create pizzas, panini, salads and, for the first time, a daily fresh pasta such as pappardelle Bolognese. They can even enjoy beer and wine. The five picnic tables from the truck set-up are still outside, making Josie’s the rare al fresco pizza destination on Long Island.

Angie's, Manhasset

The storied Manhasset pub Publicans has transformed into Angie’s, a contemporary American bistro. Long Islanders may remember the long-running Publicans closed last year after being immortalized in J.R. Moehringer’s bestselling 2005 memoir, "The Tender Bar," and George Clooney's 2021 film adaptation. There’s something for everyone at Angie's, with starters ranging from spinach-artichoke dip and chicken tenders to swordfish kebabs and "escargot" lobster knuckles wrapped in puff pastry and treated like snails. There’s a Chinese chicken salad and a Beverly salad and sandwiches including a triple smashburger, a Wagyu French dip and the Rachel (Reuben, romaine, cabbage and aioli). Flatbreads, tacos and quesadillas come in many varieties. Larger mains include swordfish Milanese, chicken paillard, vegetarian chicken Parm, spicy rigatoni and, in a nod to the owners’ Greek heritage, seafood youvetsi (baked with orzo). Steaks and chops rise in the $40s as does another playful take on lobster, the "lobster frites", a 2-pound specimen that’s been taken out of the shell, grilled, put back in the shell and served with fries and clarified butter. At lunch there’s a two-course special and a weekend brunch features more breakfast-appropriate fare.

Dough & Co., Oyster Bay

One of Suffolk County’s best pizzerias has expanded to Nassau: Dough & Co., founded in Huntington in 2022, has taken over the former Umberto’s in the heart of Oyster Bay. At 750 square feet, the slice of a shop is about a third of the size of the one in Huntington, and the menu is similarly abbreviated: No pastas here, just pizza, rolls, calzones and salads. But pizza is the main event at Dough & Co., which has been on Newsday's top pizza list since it opened. Founder Danny Rocca (at only 27 years old) is one of the leaders of Long Island’s artisanal pizza movement. Purist pizza nerds (guilty!) can best appreciate the pies when they are topped simply — regular (with low-moisture mozzarella), Margherita (fresh mozzarella), etc. — but you’ll also find Buffalo chicken, barbecued chicken, braised mushrooms with sauteed onions, ricotta and truffle oil, and lots of pepperoni and sausage. There are 20 signature pies on the menu, and there is a rotating lineup of them available by the slice.

Frontier Karahi House, Huntington Station

Shinwari-style goat karahi at Frontier Karahi House in Huntington Station.

Karahi may be the unsung masterpiece of Long Island's food scene, and it's the focus of a sprawling new banquet hall in Huntington Station. If you're ordering off the regular menu, take a close look at the chef's specials section, which includes a number of Peshawari originals, including the famous chapli kebab, a sizable beef or chicken patty with herbs and spices. You'll also see the Afghan rice dish pulao as Peshawar is near the border with Afghanistan and has a strong shared heritage with the Pashtun people of both nations. (On another note, instead of a kids menu, Frontier has what they're calling a Gen Z menu, with dishes like rib-eye steak, chicken Parmesan and Alfredo.) The Shinwari karahi, named after a famous market in Peshawar, is the restaurant's signature dish.

Greek Brothers, Manhasset

Stavros and Giannis Metekidis opened their first Greek Brothers with the goal of elevating the casual gyro joint menu with better ingredients and technique. The aptly named eatery opened in 2024 in Franklin Square. Now they have brought their concept to Manhasset. Stavros, the chef, cooked in a number of New York City kitchens — Marea, Estiatorio Milos and the Four Seasons among them — and you can see his training in the sparkling freshness of the maroulosalata (romaine-scallion-dill salad); the refinement of dips like tzatziki, spicy feta and a tahini-less hummus; the subtle notes of nutmeg and cinnamon in the pastitsio (Greek lasagna). You’ll also find souvlaki, moussaka, keftedakia (meatballs), spanakopita, soups, burgers and more salads. Alongside the usual baklava, he also makes the great Greek orange cake, portokalopita (as well as a few fancy desserts like caramel and chocolate mousses, cherry cheesecake and chocolate cake).

Side Street Dive, Patchogue

It may be off Main Street, but Patchogue’s new bar-restaurant, Side Street Dive, is hard to miss. The eatery takes over the former Burgerology, which closed in 2024. Owner Max Feinberg described Side Street's vibe as an "American sports bar-style, tavern-style menu," with an Italian flair. There's chicken parmigiana, shrimp oreganata and chicken capricciosa, a fried cutlet topped with tomatoes, onion and balsamic. Pastas include penne a la vodka, baked ravioli and penne with broccoli rabe. A dozen pizzas include a classic margherita with vodka sauce, eggplant ricotta, and pepperoni with hot honey.

Danny's Chinese Kitchen, Roslyn

The sesame chicken combination platter from Danny's Chinese Kitchen in Roslyn.

Good news for Long Island Chinese takeout fans: The fifth outpost of Danny’s Chinese Kitchen has opened, in Roslyn. The 1,200-square-foot space has seats for about a dozen people, with crisp yellow walls dotted with images of Chinatowns from around the world. The menu features the same Chinese fare as at other locations: Chow mein, egg foo young and moo shu pork, plus combination platters such as sesame chicken that come with fried rice and a pork egg roll. Danny's excels for those on specialized diets, offering gluten-free and vegan dishes as well as "zoodle," or zucchini noodle dishes.

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