Top Long Island restaurant closures in 2025

Mesita, Port Washington

After little more than a year in Port Washington, Mesita has closed. The Mexican restaurant's last day was Sunday, just three days after the group opened its biggest, grandest Mexican restaurant, in Amityville. Polo Pacheco, the general manager in Amityville, said, "We loved Port Washington, but the concept didn't work out. Amityville was a better fit since it is not as seasonal." Some of the Port Washington employees have transferred to Amityville, he said, others will be staying in Port Washington to work at the new restaurant taking over the space, Jade Eatery & Lounge, an Asian-fusion spot.

Modern General Dreamy Coffee Co., Sag Harbor

After 35 years in Sag Harbor, Modern General Dreamy Coffee Co. has closed its brick-and-mortar shop along the village's bustling Main Street. Owner Lynda Sylvester said the company will continue selling its beans through its website as well as wholesale distribution and partnerships with local markets. Coffee beans are sold in 12-ounce bags (house blend, hazelnut, coconut, Colombian and French Roast). Also popular: 32-ounce cold brew concentrate. Dreamy also partnered with Greenport’s Matchbook Distilling Company to create a ready-to-drink espresso martini made from its cold brew and vodka with hints of nutmeg and orange peel. Sylvester will continue selling the coffee through wholesale distribution and partnering with businesses such as Sag Harbor’s Schiavoni's market and Provisions cafe and Barryville General in Southampton. 

Sushi by Kuryu, Roslyn Heights

When a new Roslyn Heights spot from former Nobu sushi chef Teruo Yoshioka opened in late 2022, it was quickly embraced by the community for its fresh, luxe Japanese food. But its run was short; Kuryu closed on Dec. 21. Choco Yoshioka, manager of Sushi by Kuryu, as well as the chef's spouse, explained that the "sudden closure" after two years was a "gut-wrenching decision" prompted by the dueling needs of the Roslyn Heights storefront and the catering side of Kuryu, which offered a private chef service that has been growing steadily. Nestled within Roslyn Seafood Gourmet, Kuryu's served a selection of standard rolls from California to specials loaded with tuna, crab, salmon, avocado, cucumber and tobiko. The sashimi, sushi boxes, as well as omakase specials, were crafted thoughtfully and meticulously by Yoshioka himself.

George Martin's Grillfire, Merrick

It was hard to miss George Martin’s Grillfire in Merrick. The illuminated cornice and boldly colored graphic awning managed to magnify and dramatize what was, in truth, an unremarkable one-story building across from the Long Island Rail Road tracks. Now, 31 years after he started leasing the space, George Korten is closing the restaurant; it served its last dinner on Jan. 15. Korten cited rising costs and said he was unable to reach a deal with the landlord.  Korten’s first concept in the location was Route 66 Roadhouse, which opened in 1994 serving a Southwestern menu inspired by Bobby Flay’s Mesa Grill. But within two years, Korten switched to the Italian Nick Di Angelo, "because people will eat Italian food a few times a week." In 2009, Nick Di Angelo gave way to Grillfire. The menu featured crowd-pleasing comfort standards, from Wagyu pigs in a blanket and chicken pot pie to marinated skirt steak and burgers.

South Bay Diner, Lindenhurst

Long Island is down another diner — Lindenhurst's South Bay Diner, on a busy stretch of Sunrise Highway, has closed after 24 years. Co-owner Steve Mourelatos cited financial hardships after the COVID pandemic as one of the reasons for the closing. The diner opened in 2000 after Mourelatos helped his father design its maroon-and-gold dining room. Its specialties included the Texas smokehouse burger ($19.99), avocado chicken salad wrap ($18.99) as well as chicken souvlaki lunch special ($16.99) served with a cup of soup, French fries, coleslaw and pickle. This is the second longtime diner closing in Lindenhurst within a year following the Lindencrest Diner's shuttering this past summer after nearly 40 years.

Trullo D'Oro, Hicksville

Ten years after they opened Trullo D’Oro, Gino and Maria Giannuzzi served their last meal on Christmas Eve. In a sea of samey-samey Italian American eateries, Trullo D’Oro stood out for its dedication to the foods and wines of the Giannuzzis' native Puglia. Gino’s kitchen specialized in two great Pugliese pastas, hybrid shapes that are made by hand like the fresh pastas of the north, but from hard semolina wheat and no eggs, like the macaroni of the south. Orecchiette were served here with meatballs. Larger, more elongated strascinate came with the very traditional Pugliese duo of broccoli rabe and sausage.