A food-obsessed reader (the best kind) clued me into the existence of Cornucopia’s Noshery (some name, huh?), a breakfast and lunch spot that debuted last Monday in Amityville.
It's an attractive sun-splashed space with a counter and tables. At one of those, I started my morning with chef-owner Erica Reichlin’s homey oat-and-raisin scones. Very good.
Reichlin, who attended the California Culinary Academy in San Francisco, worked at various restaurants in California before returning to her native Amityville. I was impressed with her Margherita omelet made with three organic eggs (they really do taste better), filled with tomatoes, fresh mozzarella and basil. On the side were tri-color (white, red and purple) home fried potatoes. Less alluring were dense, doughy pancakes. Reichlin was out of cornmeal for the signature corn cakes that I so wanted to taste.
The lunch menu lists sandwiches (such as a grilled vegetable and herbed goat cheese), salads (like the “Bobby Cobby” with egg, mushrooms, figs, goat cheese, avocado and Bermuda onion) and a soup of the day.
Cornucopia's Noshery is at 194A Park Ave., Amityville, 631-608-4580.
Margherita omelet at Cornucopia's Noshery in Amityville