This week's restaurant reviews
Squiretown restaurant serves an appetizer called a "beet box," prepared with roasted beet, parsnip and celery root purees, and crumbled blue cheese. (June 13, 2011) Credit: Doug Young
Peter Gianotti recommends Hampton Bays' Squiretown for wining and dining in today's Newsday. Top on his list for eating are the "beet box," above, and pomegranate-spurred scallop crudo.
Joan Reminick visits Espana Tapas and Wine Bar for this week's Cheap Eats column, praising the St. James restaurant's traditional Castillan fare.
