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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.

Barbecue duck wings at Stone Creek Inn

Barbecue duck wings are a savory side dish
Photo Credit: Yvonne Albinowski

Barbecue duck wings are a savory side dish at Stone Creek Inn in East Quogue.

Soft-shell crabs at Stone Creek Inn

Soft-shell crabs with spring vegetable fricassee are a
Photo Credit: Yvonne Albinowski

Soft-shell crabs with spring vegetable fricassee are a seasonal special at Stone Creek Inn in East Quogue.

Roasted red snapper at Stone Creek Inn

Roasted red snapper arrives on a vegetable fricassee
Photo Credit: Yvonne Albinowski

Roasted red snapper arrives on a vegetable fricassee and asparagus spinach puree at Stone Creek Inn in East Quogue.

Spaghetti al nero di seppia at Stone Creek Inn

Spaghetti al nero di seppia, or cuttlefish ink,
Photo Credit: Yvonne Albinowski

Spaghetti al nero di seppia, or cuttlefish ink, is crowned with lobster, jumbo lump crab meat, and bottarga at Stone Creek Inn in East Quogue.

Napoleon at Stone Creek Inn

An artful spin on the napoleon is made
Photo Credit: Yvonne Albinowski

An artful spin on the napoleon is made with raspberries for a stand-out dessert at Stone Creek Inn in East Quogue.

Hummus at Petra Grill

Hummus topped with chopped grilled lamb is garnished
Photo Credit: Daniel Brennan

Hummus topped with chopped grilled lamb is garnished with toasted almonds, olive oil and tangy red sumac at Petra Grill in Carle Place.

Eggplant at Petra Grill

Jewel-toned eggplant is bright with red and green
Photo Credit: Daniel Brennan

Jewel-toned eggplant is bright with red and green bell peppers at Petra Grill in Carle Place.

Fried cauliflower florets at Petra Grill

Fried florets of cauliflower are drizzled with sweet-sour
Photo Credit: Daniel Brennan

Fried florets of cauliflower are drizzled with sweet-sour pomegranate molasses and yogurt at Petra Grill in Carle Place.

Freekeh soup at Petra Grill

Freekeh soup, a porridge made with young wheat
Photo Credit: Daniel Brennan

Freekeh soup, a porridge made with young wheat that has been toasted into nuttiness, is studded with pieces of chicken at Petra Grill in Carle Place.

Graibeh cookies at Petra Grill

Graibeh cookies,
Photo Credit: Daniel Brennan

Graibeh cookies, "s" shaped and adorned with a pistachio, are one of the homemade desserts at Petra Grill in Carle Place.

Pastelon at ArToro Restaurant & Tequila Bar

Pastelon, with sauteed ground beef and pork, queso
Photo Credit: Daniel Brennan

Pastelon, with sauteed ground beef and pork, queso blanco, tomato sauce and fried sweet plantains is like a tropical spin on lasagna at ArToro Restaurant & Tequila Bar in Northport.

Cubano sliders at ArToro Restaurant & Tequila Bar

Cubano sliders, with roast pork, ham, Swiss cheese,
Photo Credit: Daniel Brennan

Cubano sliders, with roast pork, ham, Swiss cheese, pickle and mustard are an appetizing opener at ArToro Restaurant & Tequila Bar in Northport.

Todo paella at ArToro Restaurant & Tequila Bar

Todo paella combines shellfish, squid, chorizo, pork, beef
Photo Credit: Daniel Brennan

Todo paella combines shellfish, squid, chorizo, pork, beef and chicken with arborio rice at ArToro Restaurant & Tequila Bar in Northport.

'Mofongo trio' at ArToro Restaurant & Tequila Bar

The
Photo Credit: Daniel Brennan

The "mofongo trio" includes grilled beef, garlic shrimp and roast pork in plantain cups at ArToro Restaurant & Tequila Bar in Northport.

Fish tacos at ArToro Restaurant & Tequila Bar

Crisp fish tacos, made with red snapper and
Photo Credit: Daniel Brennan

Crisp fish tacos, made with red snapper and served with chili-lime slaw, highlight the appetizers at ArToro Restaurant & Tequila Bar in Northport.

Soup dumplings at Sam's Sushi Bistro

Soup dumplings, served five to an order at
Photo Credit: Daniel Brennan

Soup dumplings, served five to an order at Sam's Sushi Bistro in Farmingville, burst with gingery broth as you bite down on them.

Shrimp dumplings at Sam's Sushi Bistro

The shrimp dumplings made in-house at Sam's Sushi
Photo Credit: Daniel Brennan

The shrimp dumplings made in-house at Sam's Sushi Bistro in Farmingville are pockets of comfort lurking in a buttery broth.

The 2017 roll at Sam's Sushi Bistro

The 2017 roll is a tumble of salmon,
Photo Credit: Daniel Brennan

The 2017 roll is a tumble of salmon, tuna, yellowtail, avocado, masago fish roe and scallion at Sam's Sushi Bistro in Farmingville.

Sushi platter at Sam's Sushi Bistro

A sushi platter includes salmon, tuna, yellowtail, fluke,
Photo Credit: Daniel Brennan

A sushi platter includes salmon, tuna, yellowtail, fluke, white tuna, Spanish mackerel, albacore tuna, eel and a 2017 roll at Sam's Sushi Bistro in Farmingville.

Yellow tail at Sam's Sushi Bistro

Yellow tail is served in citrusy ponzu sauce
Photo Credit: Daniel Brennan

Yellow tail is served in citrusy ponzu sauce with slivers of jalapeño at Sam's Sushi Bistro in Farmingville.

Drive-in burger at Bell’s Kitchen & Smokehouse

The drive-in burger is a two patty, one
Photo Credit: Daniel Brennan

The drive-in burger is a two patty, one pound, monster with a nice char at Bell's Kitchen & Smokehouse in Franklin Square.

Fried chicken at Bell’s Kitchen & Smokehouse

The Southern buttermilk fried chicken gets its crackly
Photo Credit: Daniel Brennan

The Southern buttermilk fried chicken gets its crackly crisp crust from a mix of flour and cornmeal at Bell's Kitchen & Smokehouse in Franklin Square.

'Dino rib' at Bell’s Kitchen & Smokehouse

The
Photo Credit: Daniel Brennan

The "dino rib" is a forearm-sized weapon of a beef rib smoked to perfect pinkness for a steaklike result at Bell's Kitchen & Smokehouse in Franklin Square.

Fried alligator at Bell’s Kitchen & Smokehouse

Mind-blowing fried alligator popcorn at Bell's Kitchen &
Photo Credit: Newsday/Pervaiz Shallwani

Mind-blowing fried alligator popcorn at Bell's Kitchen & Smokehouse in Franklin Square features a crackly crisp batter that gives way to tender nuggets of meat.

Penne all'Amatriciana at Stresa

Penne all'Amatriciana has a very Roman red sauce
Photo Credit: Daniel Brennan

Penne all'Amatriciana has a very Roman red sauce with pecorino and pancetta, and comes topped with basil leaves at Stresa in Manhasset.

Torta primavera at Stresa

Torta primavera, a cut of pie with layers
Photo Credit: Daniel Brennan

Torta primavera, a cut of pie with layers of crepes, vegetables, cheese, and cured meats, is a special at Stresa in Manhasset.

Bistecca alla King at Stresa

Bistecca alla King, a sliced sirloin with onions,
Photo Credit: Daniel Brennan

Bistecca alla King, a sliced sirloin with onions, peppers and mushrooms is served at Stresa in Manhasset.

Swordfish carpaccio at Stresa

The silky, artful and excellent swordfish carpaccio glistens
Photo Credit: Daniel Brennan

The silky, artful and excellent swordfish carpaccio glistens from olive oil and is accented with a touch of fresh tomato at Stresa in Manhasset.

Zabaglione at Stresa

Zabaglione with strawberries and ice cream highlights the
Photo Credit: Daniel Brennan

Zabaglione with strawberries and ice cream highlights the desserts at Stresa in Manhasset.

Duroc pork chop at Crop & Kettle

The Duroc pork chop is served on mashed
Photo Credit: Daniel Brennan

The Duroc pork chop is served on mashed potatoes with grilled asparagus and roasted red grapes at Crop & Kettle in the Long Island Marriott in Uniondale.

Long Island clam chowder at Crop & Kettle

Long Island clam chowder is herbaceous and rich
Photo Credit: Daniel Brennan

Long Island clam chowder is herbaceous and rich at Crop & Kettle in the Long Island Marriott in Uniondale.

Roasted chicken breast at Crop & Kettle

The roasted sweet garlic-brined Murray's breast of chicken
Photo Credit: Daniel Brennan

The roasted sweet garlic-brined Murray's breast of chicken is moist and tender, served atop Cheddar mashed potatoes and sauteed spinach at Crop & Kettle in the Long Island Marriott in Uniondale.

Chef's Signature Sandwich at Crop & Kettle

The chef's Signature Sandwich at Crop & Kettle
Photo Credit: Daniel Brennan

The chef's Signature Sandwich at Crop & Kettle in the Long Island Marriott in Uniondale features grilled, sliced sirloin steak and caramelized onions piled on a roll.

Flat iron steak at Crop & Kettle

The Most Righteous State Bourbon, from the Catskill
Photo Credit: Daniel Brennan

The Most Righteous State Bourbon, from the Catskill Distilling Co., elevates the slightly sweet, marinated flat iron steak at Crop & Kettle in the Long Island Marriott in Uniondale.

'Smoked' Old Fashioned at Crop & Kettle

The
Photo Credit: Daniel Brennan

The "smoked" Old Fashioned at Crop & Kettle in the Long Island Marriott in Uniondale features Most Righteous bourbon, with its hints of vanilla, caramel, butterscotch and house-made orange bitters.

Banh beo at Saigon Casa

Banh beo or
Photo Credit: Daniel Brennan

Banh beo or "floating cake" is made with a blend of chopped pork and shrimp topped with crunchy bread crumbs, dried onion, carrot and daikon radish. It's served with fish sauce at Saigon Casa in Port Jefferson Station.

Goi cuon nem nurong at Saigon Casa

Goi cuon nem nurong at Saigon Casa in
Photo Credit: Daniel Brennan

Goi cuon nem nurong at Saigon Casa in Port Jefferson Station is a summer roll featuring crunchy shredded lettuce and a slab of warm, garlicky fermented pork sausage wrapped in sticky, transparent rice-paper skin.

Pho dac biet at Saigon Casa

Pho dac biet is a soup filled with
Photo Credit: Daniel Brennan

Pho dac biet is a soup filled with beef meatballs, brisket, tripe, tendon and roast beef. It's served with a side of bean sprouts, jalapeno and Thai basil at Saigon Casa in Port Jefferson Station.

Com suron nurong at Saigon Casa

Com suron nurong, a grilled pork chop sliced
Photo Credit: Daniel Brennan

Com suron nurong, a grilled pork chop sliced thin and served with shrimp, rice, cucumbers and fish sauce, is succulent and peppery at Saigon Casa in Port Jefferson Station.

Banh xeo at Saigon Casa

Banh xeo, a giant rice-flour crepe tinged gold
Photo Credit: Daniel Brennan

Banh xeo, a giant rice-flour crepe tinged gold from egg yolks and charred all over from fast and furious griddling, harbors shrimp, bean sprouts and flaps of pork at Saigon Casa in Port Jefferson Station. It's meant to be broken apart and rolled into lettuce leaves along with Thai basil and dribbles of sauce. It simultaneously charges and cools the palate.

The 'lobstah pot' at The Village Raw Bar

The
Photo Credit: Bruce Gilbert

The "lobstah pot" arrives with savory kielbasa and corn, and may be enriched with peel-and-eat-shrimp at The Village Raw Bar in Rockville Centre.

Lobster bisque at The Village Raw Bar

Lobster bisque is a rich, flavor-packed specialty at
Photo Credit: Bruce Gilbert

Lobster bisque is a rich, flavor-packed specialty at The Village Raw Bar in Rockville Centre.

Athena’s Platter at The Village Raw Bar

Athena's Platter, either fried or broiled, hauls in
Photo Credit: Bruce Gilbert

Athena's Platter, either fried or broiled, hauls in shrimp, scallops, clams and cod at The Village Raw Bar in Rockville Centre. The fried version stands out.

Jerk chicken sandwich at The Village Raw Bar

The kitchen prepares a spirited jerk chicken sandwich
Photo Credit: Bruce Gilbert

The kitchen prepares a spirited jerk chicken sandwich at The Village Raw Bar in Rockville Centre.

Lobster salad roll at The Village Raw Bar

The lobster salad roll is satisfying and summery
Photo Credit: Bruce Gilbert

The lobster salad roll is satisfying and summery at The Village Raw Bar in Rockville Centre.

Oysters and clams at The Village Raw Bar

Oysters and clams, local and not, are mandatory
Photo Credit: Bruce Gilbert

Oysters and clams, local and not, are mandatory choices on the half-shell at The Village Raw Bar in Rockville Centre.

Lobster with ginger and scallions at Merrick Sea

Lobster stir-fried with ginger and scallions is surely
Photo Credit: Marisol Diaz-Gordon

Lobster stir-fried with ginger and scallions is surely one of the greatest things to come out of the Cantonese immigration to America, the rare preparation that actually improves upon a plain, steamed lobster. At Merrick Sea, it's served with the meat is still inside the shell, but the lobster is cut up so that it is easily accessible.

Pork pot stickers at Merrick Sea

Start your meal at Merrick Sea with the
Photo Credit: Marisol Diaz-Gordon

Start your meal at Merrick Sea with the pork pot stickers, plump dumplings that are first steamed tender and then seared, hard, to produce one crusty facet.

Hunan smoked pork with garlic stems at Merrick Sea

At Merrick Sea, Hunan smoked pork with garlic
Photo Credit: Marisol Diaz-Gordon

At Merrick Sea, Hunan smoked pork with garlic stems features very smoky slices of pork belly (sliced so thin that the ribbons of fat didn't dominate) overwhelmed (in a good way) with slices of bright green leek.

Ma po tofu at Merrick Sea

Don't miss the ma po tofu at Merrick
Photo Credit: Marisol Diaz-Gordon

Don't miss the ma po tofu at Merrick Sea. This spicy -- but not crazy spicy -- dish features cubes of soft, silken tofu bobbing in a sauce of fermented beans, hot chilies, Sichuan peppercorns and green garlic stems. It's listed under vegetables, but vegetarians, take heed: It includes minced beef.

String beans and eggplant at Merrick Sea

String beans and eggplant come together in a
Photo Credit: Marisol Diaz-Gordon

String beans and eggplant come together in a startlingly colorful dish at Merrick Sea.

Fusilli at Perennial

Creamy fusilli with butternut squash, brown butter, sage
Photo Credit: Daniel Brennan

Creamy fusilli with butternut squash, brown butter, sage and Parmesan is served at Perennial in Garden City.

Parker House rolls at Perennial

Soft Parker House rolls, made daily in-house, are
Photo Credit: Daniel Brennan

Soft Parker House rolls, made daily in-house, are served with salted butter at Perennial in Garden City.

House-cured bacon at Perennial

House-cured bacon is crisped on its edges and
Photo Credit: Daniel Brennan

House-cured bacon is crisped on its edges and almost melting inside at Perennial in Garden City. It's served with slivered apples, cabbage and a mustard-seed sauce.

Roasted carrots at Perennial

Carrots are roasted to the apex of sweetness,
Photo Credit: Daniel Brennan

Carrots are roasted to the apex of sweetness, then piled on pureed goat cheese and showered with hazelnuts at Perennial in Garden City.

Pan-seared monkfish at Perennial

Pan-seared monkfish is served atop farro, beech mushrooms
Photo Credit: Daniel Brennan

Pan-seared monkfish is served atop farro, beech mushrooms and turnip at Perennial in Garden City.

The Heartbeet at Perennial

The Heartbeet cocktail is made with vodka, caracara
Photo Credit: Daniel Brennan

The Heartbeet cocktail is made with vodka, caracara orange, agave, Combier liqueur and elderflower foam at Perennial in Garden City.

Grilled lemongrass pork chops

Grilled pork chops marinated with lemongrass, honey and
Photo Credit: Yvonne Albinowski

Grilled pork chops marinated with lemongrass, honey and black pepper are moist and tasty, served on spicy basil fried rice at Tum Thai Cuisine in Huntington.

Massaman curry with chicken at Tum Thai Cuisine

Massaman curry with chicken balances tamarind with coconut
Photo Credit: Yvonne Albinowski

Massaman curry with chicken balances tamarind with coconut milk and is generous with potatoes, peanuts, onion and bell pepper at Tum Thai Cuisine in Huntington.

Siam shrimp at Tum Thai Cuisine

Siam shrimp, marinated and grilled, is served with
Photo Credit: Yvonne Albinowski

Siam shrimp, marinated and grilled, is served with pineapple fried rice at Tum Thai Cuisine in Huntington.

Larb gai at Tum Thai Cuisine

Larb gai, a spicy salad of ground chicken
Photo Credit: Yvonne Albinowski

Larb gai, a spicy salad of ground chicken with mint and cilantro, is a refreshing choice at Tum Thai Cuisine in Huntington.

Pla lad prig at Tum Thai Cuisine

Tum Thai Cuisine in Huntington excels with pla
Photo Credit: Yvonne Albinowski

Tum Thai Cuisine in Huntington excels with pla lad prig, or deep-fried whole red snapper, a meaty, lean and mild swimmer accented with garlic, bell peppers and a spicy-tart sauce.

Cubano at Coastal Kitchen & Daiquiri Bar

You'll find a flavor-packed Cubano, the mainstay of
Photo Credit: Marisol Diaz-Gordon

You'll find a flavor-packed Cubano, the mainstay of ham, roast pork, cheese and pickle, boosted by dark rum molasses, at Coastal Kitchen & Daiquiri Bar in Bay Shore.

Duck wings at Coastal Kitchen & Daiquiri Bar

Duck wings, or confit drumettes, stand out at
Photo Credit: Marisol Diaz-Gordon

Duck wings, or confit drumettes, stand out at Coastal Kitchen & Daiquiri Bar in Bay Shore, sparked by pasilla and chile de arbol peppers and served with a snowfall of cotija cheese.

Fish tacos at Coastal Kitchen & Daiquiri Bar

Satisfying fish tacos made with pan-roasted flounder and
Photo Credit: Marisol Diaz-Gordon

Satisfying fish tacos made with pan-roasted flounder and grapefuit-habanero salsa are served at Coastal Kitchen & Daiquiri Bar in Bay Shore.

Mussels frites at Coastal Kitchen & Daiquiri Bar

Plump mussels frites arrive finished with garlic-chardonnay butter,
Photo Credit: Marisol Diaz-Gordon

Plump mussels frites arrive finished with garlic-chardonnay butter, roasted garlic, lemon and white wine at Coastal Kitchen & Daiquiri Bar in Bay Shore.

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