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.
House-made pappardelle at Ruggero's
House-made pappardelle with an earthy short-rib ragu is an excellent choice at Ruggero's in Wading River.
Cream-filled burrata at Ruggero's
Cream-filled burrata nestled with shavings of prosciutto and drizzled in basil-infused olive oil is a delicious starter at Ruggero's in Wading River.
Monkfish fillet Livornese at Ruggero's
One of the best dishes at Ruggero's in Wading River is a creamy, caper-laced version of monkfish fillet Livornese.
Mocha tiramisu at Ruggero's
The mocha tiramisu, made in house, is a must-try at Ruggero's in Wading River.
'Polpette di zucchini' at Pomodorino Rosso
Polpette di zucchini (zucchini "meatballs") are filled with shredded squash and a little gooey cheese, and served in a mellow tomato sauce at Pomodorino Rosso in Valley Stream.
Margherita pie at Pomodorino Rosso
At Pomodorino Rosso in Valley Stream, the perfectly balanced Margherita pie, baked in a gas oven, proves you don't need wood to make a great pizza.
Spaghetti al pomodorino at Pomodorino Rosso
Spaghetti al pomodorino is tossed tableside in a hollowed-out wheel of Grana Padano cheese at Pomodorino Rosso in Valley Stream.
Frittura mista di mare at Pomodorino Rosso
At Pomodorino Rosso in Valley Stream, frittura mista di mare, a medley of delicately fried shrimp, scallops and calamari, is served in butcher-paper cone.
'Classic' sandwich at Mamoun's Falafel
At Mamoun's Falafel in Syosset, balls of falafel are at their best in the "classic" sandwich, smeared with tahini and garlicky hummus, along with a tangle of onions, iceberg lettuce and hothouse tomatoes.
Baba ghanoush at Mamoun's Falafel
Velvety baba ghanoush -- roasted eggplant blended with tahini into a smoky cream and slicked with olive oil before serving -- comes with pita bread at Mamoun's Falafel in Syosset.
Shawarma at Mamoun's Falafel
At Mamoun's Falafel in Syosset, shawarma, or marinated lamb, is reheated on a vertical rotisserie and shaved into succulent flaps breathing cumin, pepper and maybe even clove (Mamoun's spice blends are proprietary).
Knafeh at Mamoun's Falafel
Knafeh, a Lebanese dessert at Mamoun's Falafel in Syosset, features sticky, buttery squares of shredded phyllo dough layered with ground pistachios.
Butter-poached lobster at Kingfish
Excellent butter-poached lobster arrives atop a corn-and-tomato risotto, accompanied by delectably caramelized fennel, at Kingfish Oyster Bar & Restaurant in Westbury.
Grilled oysters at Kingfish
Grilled oysters accented with peppery Sriracha-sauce-spiked mayo highlight the appetizers at Kingfish Oyster Bar & Restaurant in Westbury.
Fish and chips at Kingfish
Fish and chips are made with cod that is crisply tempura fried and ready for some malty remoulade at Kingfish Oyster Bar & Restaurant in Westbury.
Undersea 'charcuterie' at Kingfish
The undersea "charcuterie," at Kingfish Oyster Bar & Restaurant in Westbury is a colorful combo plate boasting smoked bluefish pate, beet-cured gravlax, sea urchin custard, a marinated sardine and Champagne-and-orange smoked salmon.
Halibut at Harleys American Grille
Halibut, a dewy hunk of fish in creamy coconut curry with Thai undertones, is served at Harleys American Grille in Farmingdale.
Bone marrow at Harleys American Grille
Deep, fatty innards of bone marrow are smeared with gremolata and bacon-onion jam for our hands-down favorite starter at Harleys American Grille in Farmingdale.
Crab ceviche at Harleys American Grille
Simple, lemony crab ceviche can come on its own or as part of a seafood tower at Harleys American Grille in Farmingdale.
Bone-in strip steak at Harleys American Grille
The salt-slathered, charred crust of this Kansas-City style strip steak hides a pleasure dome of supple meat at Harleys American Grille in Farmingdale.
Surf-and-turf carpaccio at North Tavern
A surf-and-turf carpaccio stars thinly sliced steak and tuna drizzled with lemon-mustard aioli at North Tavern in Wading River.
Pan-seared sea scallops at North Tavern
Plump pan-seared sea scallops are served atop potatoes with micro greens and a puree of peas at North Tavern in Wading River.
Nacho Mountain at North Tavern
Share the Nacho Mountain, a hefty pileup with Buffalo-style chicken, cheese, salsa and house-made guacamole, at North Tavern in Wading River.
Grandma's pierogi at North Tavern
Grandma's pierogi are homey and flavorful, topped with crispy fried onions and served with applesauce and sour cream on the side at North Tavern in Wading River.
'Candied Bacon on a Clothesline' at Red Salt Room
"Candied Bacon on a Clothesline" is a showcase appetizer flamed tableside at Red Salt Room in the Garden City Hotel.
Pastrami-smoked salmon carpaccio at Red Salt Room
Pastrami-smoked salmon carpaccio arrives draped on a savory "everything" waffle at Red Salt Room in the Garden City Hotel. It's as flavorful as it is clever.
'Angry style' lobster at Red Salt Room
Chef David Burke's "angry style" lobster, a vertical show that would fit on a "Game of Thrones" set, is deftly done and definitely fired up with enough chilies at Red Salt Room in the Garden City Hotel.
Slow-roasted chicken at Red Salt Room
A fancifully presented, slow-roasted chicken comes atop corn and sweet pea risotto at Red Salt Room in the Garden City Hotel.
Ricotta doughnuts at Red Salt Room
Ricotta doughnuts, akin to cinnamon-sugar-coated golf balls that you may fill with a bourbon ganache, raspberry-rum jam, or a Grand Marnier cream, are a fun dessert at Red Salt Room in the Garden City Hotel.
Salumi board at Virgola Oysters & Wine Bar
A salumi board with robiola cheese, Felino salami, speck and a pomodorini misti salad is served at Virgola Oysters & Wine Bar in Patchogue.
Margherita flatbread at Virgola Oysters & Wine Bar
The bright margherita flatbread, slightly chewy and cut into squares, is the best of the bunch at Virgola Oysters & Wine Bar in Patchogue.
Seafood tower at Virgola Oysters & Wine Bar
A seafood tower serves up a combination of oysters, ceviche, crudo and caviar at Virgola Oysters & Wine Bar in Patchogue.
Salmon crudo at Virgola Oysters & Wine Bar
A silky salmon crudo comes with toasted sesame oil, chiles, chives and sea salt at Virgola Oysters & Wine Bar in Patchogue.
Shakshuka skillet at Rothchilds Coffee & Kitchen
At breakfast, the obligatory choice at Rothchilds Coffee & Kitchen in Great Neck is the shakshuka skillet of poached eggs and crumbled feta cheese in a savory tomato-and-red pepper sauce. It could make you skip the Wheaties and Cheerios for a very long time.
Fatush salad at Rothchilds Coffee & Kitchen
The tasty fatush salad at Rothchilds Coffee & Kitchen in Great Neck features tomatoes, olives, red onion, radish, fresh herbs, olive oil and feta cheese.
Ceviche at Rothchilds Coffee & Kitchen
Rothchilds Coffee & Kitchen in Great Neck offers an artful spin on ceviche, with a mini-mince of tuna, bulgur, purple cabbage, onion, tomato and labane, a strained-yogurt spread.
Whole, grilled branzino at Rothchilds Coffee & Kitchen
The whole, grilled branzino at Rothchilds Coffee & Kitchen in Great Neck is a more luxurious choice, mild and meaty, with a light garlic-and-herb sauce.
Porterhouse steak at Emanuel's
The elephantine porterhouse for two at Emanuel's in Northport is a weapon of a steak, aged for 28 days and given a crackling, peppery crust during searing.
Lobster bisque at Emanuel's
The lobster bisque, with a trove of lobster meat floating in the middle, is just creamy enough at Emanuel's in Northport.
Wagyu beef at Emanuel's
Flaps of wagyu beef are seared tableside on a hot stone at Emanuel's in Northport.
Spinach gnocchi at Emanuel's
Spinach gnocchi is made in house and plated in a Roquefort-cheese sauce with shaved black truffles at Emanuel's in Northport.
Doughnut holes at Emanuel's
Warm doughnut holes are rolled in cinnamon sugar and served with strawberry jam and a whipped amaretto mascarpone at Emanuel's in Northport.
Steamed lobster at Prime: An American Kitchen & Bar
Executive chef James Orlandi sends out a perfectly steamed, 2-pound lobster at Prime: An American Kitchen & Bar in Huntington.
Caramelized figs at Prime: An American Kitchen & Bar
Savor the sweetness of caramelized figs, their richness cut by sheaves of prosciutto, nuggets of goat cheese and a scattering of crushed nuts at Prime: An American Kitchen & Bar in Huntington.
Rib-eye steak at Prime: An American Kitchen & Bar
A 40-ounce, 21-day dry-aged rib-eye steak is served on the bone at Prime: An American Kitchen & Bar in Huntington.
Oyster sampler at Prime: An American Kitchen & Bar
A combo of oysters, shrimp, and crab are on the raw bar menu at Prime: An American Kitchen & Bar in Huntington.
Chicken dum biryani at Deccan Spice
The chicken dum biryani, served here in an embossed brass pot, is an unqualified hit at Deccan Spice in Deer Park. Tender bone-in chunks of chicken are buried in a drift of basmati rice, the discrete grains of which are a tricolor blend of gold, tangerine and white. The savory spices get a lift from a raw onion, fresh lime and plenty of cilantro.
Pepper-fry chicken at Deccan Spice
In addition to a generous dose of spices and chilies, these fried boneless morsels are spiked with loads of black pepper at Deccan Spice in Deer Park.
Cashew-paneer pakoras at Deccan Spice
Crunchy golden cashew-paneer pakoras could qualify as the ultimate bar snack, combining fried and nutty in equal measure at Deccan Spice in Deer Park.
Tandoori chicken at Deccan Spice
At Deccan Spice in Deer Park, tandoori chicken showcases a spicier-than-usual marinade and clay-oven roasting. It comes to the table on a cast-iron skillet showered with cilantro.
Anda bhurji at Deccan Spice
Anda bhurji, pleasantly crumbly scrambled eggs with fresh curry leaves, is a wonderful vegetarian dish at Deccan Spice in Deer Park.