Spring Restaurant Week begins this weekend on Long Island
Deftly seasoned ricotta impastata highlights the lasagna at Eric's Italian Bistro in Mineola. Credit: Jeremy Bales
The spring edition of Long Island Restaurant Week is happening now through May 1. So far, more than 100 restaurants have signed up to participate and, except for Saturday, April 30, after 7 p.m., all will be offering three-course fixed-price menus for dinner and, in some cases, two courses ($20) for lunch. Dinner menus can be $25, $35 or $42, and each must feature at least three options per course (appetizer, entree and dessert) without supplemental charges. Some restaurants will be offering the promotion for takeout as well as for indoor and, where available, outdoor dining.
Among the participants are Long Island classics such as Eric's Italian Bistro in Mineola, George Martin in Rockville Centre, Nautilus Cafe in Freeport, Novità in Garden City, Babylon Carriage House, Casa Rustica in Smithtown, Grasso’s in Cold Spring Harbor and Cooperage Inn in Baiting Hollow.
Newer establishments include True Food Kitchen, dedicated to “clean eating” at Roosevelt Field in Garden City; Juniper, the New American restaurant at The Vanderbilt luxury residence in Westbury; Monroe’s, Westbury’s crowd-pleasing tribute to Marilyn; Chops, the swank new Patchogue steakhouse; and Manna at the Lobster Inn, Southampton’s sustainable fish house.
Long Island Restaurant Week was created and is managed by WordHampton Public Relations. Created as Hamptons Restaurant Week in 1992, it expanded to the rest of Long Island in 2006 and now occurs three times a year: Winter, spring and fall.
For more information and for a full list of participants, go to longislandrestaurantweek.com.
