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The best things to eat on Long Island

You don’t have to go searching around for something good to eat this week. Newsday critics have done it for you, ordering their way through menus expensive and cheap. Here are their picks for the best things to eat on Long Island, drawn from their most recent reviews. Order with confidence.

Celebration steak at Tellers

The Celebration steak, a bone-in NY strip, is
Credit: Daniel Brennan

The Celebration steak, a bone-in NY strip, is glazed with bourbon cherry compote at Tellers in Islip.

Tuna Rossini at Tellers

Tuna Rossini, planks of rosy-hued fish arranged tepee-style
Credit: Daniel Brennan

Tuna Rossini, planks of rosy-hued fish arranged tepee-style over foie gras and black truffle sauce, is served at Tellers in Islip.

Black pepper bacon at Tellers

Black pepper bacon, which is actually an inch-thick
Credit: Daniel Brennan

Black pepper bacon, which is actually an inch-thick slab of pork belly with a tongue-tingling horseradish glaze and inky sear, is served at Tellers in Islip.

Key lime pie at Tellers

The superb Key lime pie is scrumptious on
Credit: Daniel Brennan

The superb Key lime pie is scrumptious on its own, but sublime when plated with a blueberry sauce and coconut sorbet at Tellers in Islip.

Shrimp ceviche at Havana Central

Shrimp ceviche at Havana Central in Garden City
Credit: Daniel Brennan

Shrimp ceviche at Havana Central in Garden City features firm shrimp, avocado, sour orange, tomato, red onion, cilantro and jalapeno served in a crispy yucca bowl. It comes with a side of fried plantains.

Fried calamari at Havana Central

Fried calamari is served with sweet tomato sauce
Credit: Daniel Brennan

Fried calamari is served with sweet tomato sauce at Havana Central in Garden City. The breading is light, well-seasoned, crunchy perfection.

Vaca frita at Havana Central

Vaca frita-- crispy, powerfully flavored shredded beef with
Credit: Daniel Brennan

Vaca frita-- crispy, powerfully flavored shredded beef with lime, cubanelle peppers, garlic and onions -- is served at Havana Central in Garden City. It comes with a side of cilantro rice topped with a fried egg.

Flan at Havana Central

Flan is served with caramel and whipped cream
Credit: Daniel Brennan

Flan is served with caramel and whipped cream at Havana Central in Garden City.

Housemade pappardelle at Meritage Wine Bar

Housemade pappardelle is tumbled with butternut squash, crispy
Credit: Daniel Brennan

Housemade pappardelle is tumbled with butternut squash, crispy sage and a sheen of brown butter at Meritage Wine Bar in Glen Cove.

Shaved Brussels sprouts salad at Meritage Wine Bar

The shaved Brussels sprouts salad at Meritage Wine
Credit: Daniel Brennan

The shaved Brussels sprouts salad at Meritage Wine Bar in Glen Cove is dressed in a punchy shallot vinaigrette and topped with shaved Parmesan.

Truffled risotto at Meritage Wine Bar

Black truffled risotto with mushrooms, black-truffle jus and
Credit: Daniel Brennan

Black truffled risotto with mushrooms, black-truffle jus and Parmesan is served at Meritage Wine Bar in Glen Cove.

Steamed PEI mussels at Meritage Wine Bar

Steamed PEI mussels in coconut-curry broth are served
Credit: Daniel Brennan

Steamed PEI mussels in coconut-curry broth are served with grilled ciabatta at Meritage Wine Bar in Glen Cove.

Pork ramen at Bakuto

Pork ramen features slices of chashu pork (braised
Credit: Noah Fecks

Pork ramen features slices of chashu pork (braised belly) at Bakuto in Lindenhurst.

Spicy beef-and-garlic udon at Bakuto

Spicy beef-and-garlic udon is made with brisket and
Credit: Noah Fecks

Spicy beef-and-garlic udon is made with brisket and topped with shaved Brussels sprouts and scallions at Bakuto in Lindenhurst.

Grilled chicken wings at Bakuto

Grilled chicken wings rely only on the balance
Credit: NOAH FECKS

Grilled chicken wings rely only on the balance of soy, garlic and sesame at Bakuto in Lindenhurst.

Tilefish at Bakuto

Meaty-tender tilefish is brushed with miso-sake-ginger at Bakuto
Credit: Noah Fecks

Meaty-tender tilefish is brushed with miso-sake-ginger at Bakuto in Lindenhurst.

Porgy crudo at Bakuto

Porgy crudo at Bakuto in Lindenhurst features opalescent
Credit: Noah Fecks

Porgy crudo at Bakuto in Lindenhurst features opalescent medallions of raw fish topped with garlic (both golden fried and pickled), shiso leaf and coriander.

Crispy chicken buns at Bakuto

Crispy chicken buns, steamed baos filled with chicken
Credit: Noah Fecks

Crispy chicken buns, steamed baos filled with chicken thighs that have been pressed, panko-ed, fried and kicked up with yuzu pickle and scallions, are served at Bakuto in Lindenhurst.

Cocktails at Bakuto

Cocktails are delicious at Bakuto in Lindenhurst. Options
Credit: Yvonne Albinowski

Cocktails are delicious at Bakuto in Lindenhurst. Options include (from left): The Lucky Dog sake juice box; The Tiki with tum, cachaca, melon liqueur, coconut, pineapple, lime, and toasted rice; The Lemongrass Negroni with lemongrass shochu, bitter pear, and blanc vermouth; The shochu sour with sour shochu, choice of citrus, and club soda; The Sesame with rye, ginger, yuzu, and sesame oil; and The Jasmine with gin, brandy, Jasmine, lemon, salted plum, club soda.

Spaghetti pomodoro at Osteria Morini

The marvelous spaghetti pomodoro is garnished with basil
Credit: Daniel Brennan

The marvelous spaghetti pomodoro is garnished with basil at Osteria Morini in Garden City.

Chicken-fennel sausage at Osteria Morini

Chicken-fennel sausage with broccoli-rabe pesto is an excellent
Credit: Daniel Brennan

Chicken-fennel sausage with broccoli-rabe pesto is an excellent appetizer at Osteria Morini in Garden City.

Cappelletti filled with truffled ricotta at Osteria Morini

Cappelletti filled with truffled ricotta and dressed with
Credit: Daniel Brennan

Cappelletti filled with truffled ricotta and dressed with butter and prosciutto is served at Osteria Morini in Garden City.

Veal chop at Osteria Morini

The 16-ounce veal chop at Osteria Morini in
Credit: Daniel Brennan

The 16-ounce veal chop at Osteria Morini in Garden City is a stunner. It's two inches thick, pink from edge to edge and napped with a pancetta cream.

Duck breast at Osteria Morini

Duck breast, cheered on by glazed onions, sweet-and-sour
Credit: Daniel Brennan

Duck breast, cheered on by glazed onions, sweet-and-sour figs and sweet-potato puree, is served at Osteria Morini in Garden City.

Grilled Atlantic salmon at Vincent's Clam Bar

Sauteed seasonal vegetables and roasted potatoes accompany the
Credit: Yvonne Albinowski

Sauteed seasonal vegetables and roasted potatoes accompany the fresh, flavorsome and well-grilled Atlantic salmon at Vincent's Clam Bar in Carle Place.

Chicken Francese at Vincent's Clam Bar

Chicken Francese features gently breaded breast meat in
Credit: Yvonne Albinowski

Chicken Francese features gently breaded breast meat in a lemon butter sauce at Vincent's Clam Bar in Carle Place.

'Lobster Kiss' at Vincent's Clam Bar

The
Credit: Yvonne Albinowski

The "Lobster Kiss" at Vincent's Clam Bar in Carle Place features tender lobster meat swirled with scallops and cream sauce, served over linguine.

Clams on the half-shell at Vincent's Clam Bar

Clams on the half-shell are the marquee item
Credit: Yvonne Albinowski

Clams on the half-shell are the marquee item at Vincent's Clam Bar in Carle Place, and they're delicious.

Napoleon at Vincent's Clam Bar

Bavarian cream dominates the sky-high napoleon, a monumental
Credit: Yvonne Albinowski

Bavarian cream dominates the sky-high napoleon, a monumental dessert at Vincent's Clam Bar in Carle Place.

K-Mac slider at Kotobuki

The K-Mac slider at Kotobuki in Hauppauge features
Credit: Daniel Brennan

The K-Mac slider at Kotobuki in Hauppauge features a patty of chopped tuna, rice, tempura flakes and scallions sandwiched between two fried rice crackers.

Yellowtail sashimi at Kotobuki

Yellowtail sashimi is served with soy sauce and
Credit: Daniel Brennan

Yellowtail sashimi is served with soy sauce and jalapeno peppers at Kotobuki in Hauppauge.

Fluke fin at Kotobuki

Fluke fin (engawa) is ruffled onto a skewer
Credit: Daniel Brennan

Fluke fin (engawa) is ruffled onto a skewer and seared at Kotobuki in Hauppauge.

Fluke sashimi at Kotobuki

Fluke sashimi is topped with yuzu kosho (pepper
Credit: Daniel Brennan

Fluke sashimi is topped with yuzu kosho (pepper paste) and scallion at Kotobuki in Hauppauge.

Tuna carpaccio at Kotobuki

Tuna carpaccio is served with a creamy wasabi
Credit: Daniel Brennan

Tuna carpaccio is served with a creamy wasabi mayo at Kotobuki in Hauppauge.

Grilled lamb chops at Barmani's Kitchen & Bar

Lamb rib chops are hefty, fatty and adroitly
Credit: Daniel Brennan

Lamb rib chops are hefty, fatty and adroitly cooked at Barmani's Kitchen & Bar in Huntington, peppery on the outside and a spot-on medium-rare inside.

Grilled octopus at Barmani's Kitchen & Bar

Coins of braised octopus, drenched in broth and
Credit: Daniel Brennan

Coins of braised octopus, drenched in broth and smoldering with smoked paprika, are served at Barmani's Kitchen & Bar in Huntington.

Pork chops at Barmani's Kitchen & Bar

Herb and panko-crusted pork chops over braised red
Credit: Daniel Brennan

Herb and panko-crusted pork chops over braised red cabbage with carrots and whipped potatoes is a perfect autumn dish at Barmani's Kitchen & Bar in Huntington, a lingonberry sauce brightening each bite.

Fried calamari at Barmani's Kitchen & Bar

Delicate, practically greaseless fried calamari is served with
Credit: Daniel Brennan

Delicate, practically greaseless fried calamari is served with Korean gochujang and tartar sauce at Barmani's Kitchen & Bar in Huntington.

Hibiscus martini at Barmani's Kitchen & Bar

A tart hibiscus martini, made with Monkey 47
Credit: Daniel Brennan

A tart hibiscus martini, made with Monkey 47 gin, is served at Barmani's Kitchen & Bar in Huntington.

Pork sticks at 317 Main Street

At 317 Main Street in Farmingdale, crispy pork
Credit: Daniel Brennan

At 317 Main Street in Farmingdale, crispy pork sticks are braised, doused with a gingery sauce, and scored so that the tender meat can be pulled off in strips.

Triple blend burger at 317 Main Street

The mouthwatering triple blend burger is made with
Credit: Daniel Brennan

The mouthwatering triple blend burger is made with chuck, short loin and brisket meat at 317 Main Street in Farmingdale.

Sea scallops at 317 Main Street

Pan seared sea scallops are served over velvety
Credit: Daniel Brennan

Pan seared sea scallops are served over velvety corn risotto at 317 Main Street in Farmingdale.

Wedge salad shaker at 317 Main Street

The wedge salad shaker is plated tableside at
Credit: Daniel Brennan

The wedge salad shaker is plated tableside at 317 Main Street in Farmingdale.

Al pastor tacos at Taco El Chingón

Al pastor tacos are topped with cilantro and
Credit: Yvonne Albinowski

Al pastor tacos are topped with cilantro and onions and accompanied by lime and radish at Taco El Chingón in Bellmore.

Huevos rancheros at Taco El Chingón

Taco El Chingón in Bellmore serves breakfast all
Credit: Yvonne Albinowski

Taco El Chingón in Bellmore serves breakfast all day, and the huevos rancheros are stunning. The dish features fried eggs positioned on crisp tortillas, rimmed with a simple tomato salsa.

Machete at Taco El Chingón

Machete, a floppy, oversized house tortilla layered with
Credit: Yvonne Albinowski

Machete, a floppy, oversized house tortilla layered with refried beans, melted Oaxacan cheese, sliced avocado, tangy crema and a meat of your choosing is served at Taco El Chingón in Bellmore.

Flautas at Taco El Chingón

Flautas, rolled crispy tacos stuffed with shredded chicken
Credit: Yvonne Albinowski

Flautas, rolled crispy tacos stuffed with shredded chicken and topped with lettuce, Mexican crema and queso fresco are served at Taco El Chingón in Bellmore.

Yogurt parfait at The Breakfast Club

If you're looking to start the day with
Credit: Yvonne Albinowski

If you're looking to start the day with fewer carbs, order the yogurt parfait at The Breakfast Club in Rockville Centre. It features unsweetened Greek yogurt, berries and broken-up pieces of granola.

Avocado toast at The Breakfast Club

Credit: Yvonne Albinowski

"Meaty" avocado toast is topped with crumbled bacon and roasted tomatoes at The Breakfast Club in Rockville Centre.

Southern grits at The Breakfast Club

Stone-ground Southern grits are prepared with Cheddar and
Credit: Yvonne Albinowski

Stone-ground Southern grits are prepared with Cheddar and topped with poached eggs and spinach at The Breakfast Club in Rockville Centre.

Biscuits at The Breakfast Club

A basket of two flaky-crunchy-tender biscuits comes with
Credit: Yvonne Albinowski

A basket of two flaky-crunchy-tender biscuits comes with honey butter and jam at The Breakfast Club in Rockville Centre.

Paccheri affumicante at Tutti Noi

Paccheri affumicante, giant Neapolitan rigatoni in a tomato
Credit: Yvonne Albinowski

Paccheri affumicante, giant Neapolitan rigatoni in a tomato cream sauce with a sprinkling of smoked pancetta, is a crowd-pleaser at Tutti Noi in Oceanside.

Chicken capricciosa at Tutti Noi

Chicken capricciosa, a perfectly fried cutlet topped with
Credit: Yvonne Albinowski

Chicken capricciosa, a perfectly fried cutlet topped with a heap of arugula, cherry tomatoes and red onion, is a simple, unqualified success at Tutti Noi in Oceanside.

Cozze Posillipo at Tutti Noi

Cozze Posillipo, plump mussels arrayed in tight concentric
Credit: Yvonne Albinowski

Cozze Posillipo, plump mussels arrayed in tight concentric circles on a mellow, saffrony tomato sauce, is served at Tutti Noi in Oceanside.

Antipasto freddo at Tutti Noi

Antipasto freddo is elevated by stem-on artichokes, housemade
Credit: Yvonne Albinowski

Antipasto freddo is elevated by stem-on artichokes, housemade mozzarella and a caponata (Sicilian sweet-sour eggplant stew) at Tutti Noi in Oceanside.

Porterhouse steak at Peter Luger Steakhouse

The porterhouse steak for two is served sizzling
Credit: Daniel Brennan

The porterhouse steak for two is served sizzling on a platter at Peter Luger Steakhouse in Great Neck.

Iceberg wedge salad at Peter Luger Steakhouse

At Peter Luger Steakhouse in Great Neck, the
Credit: Daniel Brennan

At Peter Luger Steakhouse in Great Neck, the iceberg wedge salad is a poster child for wedges everywhere -- the head of lettuce falling open like a flower, hot bacon melting the blue-cheese crumbles below.

Creamed spinach, German potatoes at Peter Luger Steakhouse

Sides at Peter Luger Steakhouse in Great Neck
Credit: Daniel Brennan

Sides at Peter Luger Steakhouse in Great Neck include creamed spinach and German potatoes with crispy blackened bits.

Bacon at Peter Luger Steakhouse

Oblong slabs of bacon are ordered by the
Credit: Daniel Brennan

Oblong slabs of bacon are ordered by the slice and served glistening and ungarnished, in all their fatty glory at Peter Luger Steakhouse in Great Neck.

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